Saturday in the kitchen

I didn’t think I would be able to get any beef or chickens from Flying S this year because of the bad season they had–drought, low-weight steers. But I asked to be added to the fall waiting list anyway on the off chance that they would be able to fit in my small order.

Well, I heard last week that they could, and I picked up the goods this past Wednesday. About 50 lbs of various cuts–roasts, steaks, and lotsa hamburger–and 6 chickens that cross over into the small turkey range (6-7 pounds. Big chickens). My small freezer is filled to the top, and I’m set for beef for the year.

I still had some hamburger left from last year’s order, so tomorrow will be a meatloaf day. I made the mix today, with an additional 1/2 pound of chorizo for the fat/flavor. Will bake it off tomorrow. The house is going to smell sooo good.

I also had some rapidly-aging fresh veggies that needed done with. An acorn squash. A bag of apples. Baby carrots. A bag of onions. I roasted the carrots with dill. Halved and baked the squash, and decided to try this apple filling with curry and onions. The only problem was that I didn’t have any apple juice, so I decided to get inventive and play around with honey and the flavored vinegars that I collected over the summer. I doubled the apples and onions, but instead of 1.3 cups juice, I added a 1/2 cup peach champagne vinegar, a 1/2 cup of apple cider vinegar, and honey until it tasted a little sweet. Raisins instead of currants. A couple tablespoons of brown sugar. Half a tablespoon or so of garam masala. The verdict? Stuff’s tart, much more a savory relish or chutney than a sweet pie-like filling. I had some in a sandwich with the last of the bbq’d pulled pork, and it was good. The tartness decreases as it cools off, letting the curry bite come through. I’ve never had anything quite like it before, but I will call it a success.