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Farm share, week 7, and a local meal
Aug. 1st, 2007 08:12 pmNot quite as many different things, but still quite a lot.
( Bitty, don't look here. )
Porch update: 33 grape tomatoes, 17 Sungold cherry tomatoes
Tonight's the one night I have time for cooking this week (other than for Shabbat, of course), and with the lovely produce, it's definitely a night for a local dinner. ( To wit... )
P.S. I emailed the local Va'ad about local cheese and meat, and they just got back to me. They suggest asking at The Butcherie for kosher rennet (I so doubt they'll have this, and I think it even less likely that they'd have the cultures to make different cheeses, but I'll ask.), and gave me the phone number of a local shochet, R. Kelman. Very cool! The Va'ad says I'd need a place for the slaughter, but I should talk to R. Kelman to find out details. *deep breath* So, local and kosher consumers, if I organized it, would anyone else be interested in local meat? (No promises; I have no idea if it's really feasible, given that (a) I don't have a space, though that feels like something that could be found, and (b) I've never kashered meat before, much less dealt with most of a carcass or defeathered birds, but it's worth seeing if I'm the only one for whom this has appeal.)
( Bitty, don't look here. )
Porch update: 33 grape tomatoes, 17 Sungold cherry tomatoes
Tonight's the one night I have time for cooking this week (other than for Shabbat, of course), and with the lovely produce, it's definitely a night for a local dinner. ( To wit... )
P.S. I emailed the local Va'ad about local cheese and meat, and they just got back to me. They suggest asking at The Butcherie for kosher rennet (I so doubt they'll have this, and I think it even less likely that they'd have the cultures to make different cheeses, but I'll ask.), and gave me the phone number of a local shochet, R. Kelman. Very cool! The Va'ad says I'd need a place for the slaughter, but I should talk to R. Kelman to find out details. *deep breath* So, local and kosher consumers, if I organized it, would anyone else be interested in local meat? (No promises; I have no idea if it's really feasible, given that (a) I don't have a space, though that feels like something that could be found, and (b) I've never kashered meat before, much less dealt with most of a carcass or defeathered birds, but it's worth seeing if I'm the only one for whom this has appeal.)