The last two weeks have been bonkers and I'm just getting this in under the Friday night wire so it's going to be super brief. Point form, virtually.
Above is a photo of Mr Ben Thompson's beautiful cassoulet prepared with our the ingredients of our Cassoulet Kit . There are five leftand they'll be the last we make until next winter so don't dally.
Mr Thompson posted this photo on the Friends of Feather and Bone facebook community page, which has lots of other lovely posts. It's also worth keeping an eye on the page because Mr Simon Marnie is promising to post photos of his imminent culinary adventure involving hot coals and his domestic oven. Should be fun!
Of course, if you can't wait to see Mr Marnie fire up his oven online, you can catch him tomorrow at the Food and Words Festival interviewing Mr Josh Niland - just one event in a packed programme of interesting presentations.
Back at the 'ville tomorrow, we'll be offering our usual array of mouthwatering goodies including award-winning fresh Sommerlad chooks, Burraduc Dairy cheeses and yoghurt, lots of lovely lamb and goat and some particularly succulent pork shoulders from Extraordinary Pork, Wallendbeen, Near River, OxHill and Pillar Rock. Breeds including Berkshire, Tamworth and Duroc.
Please note: Sift Produce took a break this week so Georgie won't be here tomorrow. She'll be back on deck again next week.
More next week...
This is the pretty chicken terrine with pickles that the clever cats at Don Peppinos are currently making with whole, boned Grassland Sommerlads.
Join Friends of Feather and Bone
We moderate it but the rest is up to you.
We've been thinking a lot lately about how food is a wonderful way of binding and strengthening communities, large and small, the more diverse the better. The more we reclaim knowledge and share ideas, the stronger, more tolerant and open-minded we become. The way we see it, we're no different from the networked communities of microbes, fungi, plants, insects and animals on the farms we work with - the more closely we're connected, the more healthy and resilient we are.
We'd love you to post photos of the food you cook, your recipes for eating the whole animal, your successes, your failures, your concerns and anything that you think will improve our collective understanding and make the rest of us weep with laughter (that bit's important). Any useful tips on taming feral children, preferably food-related, are also welcome.
YEAR OF THE PASTURED PIG ~ PORK GIVEAWAY!
To celebrate The Year of the Pastured Pig, for six months from May to October we're giving away one sixth of a whole, NSW pastured pig. Buy a Feather and Bone box to be in the running to win.
We'll draw the August winners on 1 September.
The more boxes you buy the better your chances. Go for it!
BUTCHERY HOURS Tuesday to Friday: 10.00 am ~ 5.00 pm
Saturday: 8.00 am ~ 4.00 pm Parking
If you're planning to come by car, please park in front of Feather and Bone, Unit 8. If there's no room in front of our place, please park on the street just outside the front gate. We and our neighbours thank you for your consideration.
CHEW THE FAT Read our blog for stories from the farms, produce and event news, ruminations on value and trust, a few dodgy jokes and the occasional rant about food labelling. Sometimes we talk about our pets - chickens, children, dog.