When I read that the Maestro of Meat, Dr. Biggles of Meathenge was going to help staff the Fatted Calf stand, I knew a trip to the Berkeley Farmers Market was the order of the day. We arrived at the crack of 10 am. Many of the vendors were still scrambling to set up their tents. The crowd of shoppers had already begun to swoop down on the displays of goodies.
I am a very visual guy. Normally I buy what looks best. The Fatted Calf stand consists mainly of a chalkboard listing the meat products available that day. It took a leap of faith for me to select the unseen Petit Jambon and receive the white butcher paper wrapped package. It felt almost sordid like ordering a package that comes shipped in a plain brown wrapper.
At home we plopped the Jambon into my ancient Weber fired with hardwood charcoal and some applewood chips. Et Voila! Jump into my tummy little piggy. Sweet, smoky, rich and tasting of old fashion southern style hams. Faith pays off again. For dinner we used slices of the ham stacked on a split baguette that had been dipped into the juices released on the plate. Next day at breakfast - eggs, ham and toast.
It is great to see that farmers markets are going to the next level. Supporting regional farmers, and enhancing the mix by including local artisan food producers. Butchers, bakers, cheese makers and such are vital to our communities’ connection to our food source.
I am a very visual guy. Normally I buy what looks best. The Fatted Calf stand consists mainly of a chalkboard listing the meat products available that day. It took a leap of faith for me to select the unseen Petit Jambon and receive the white butcher paper wrapped package. It felt almost sordid like ordering a package that comes shipped in a plain brown wrapper.
At home we plopped the Jambon into my ancient Weber fired with hardwood charcoal and some applewood chips. Et Voila! Jump into my tummy little piggy. Sweet, smoky, rich and tasting of old fashion southern style hams. Faith pays off again. For dinner we used slices of the ham stacked on a split baguette that had been dipped into the juices released on the plate. Next day at breakfast - eggs, ham and toast.
It is great to see that farmers markets are going to the next level. Supporting regional farmers, and enhancing the mix by including local artisan food producers. Butchers, bakers, cheese makers and such are vital to our communities’ connection to our food source.
5 comments:
You forgot to mention the ham sandwiches for lunch the next day made by daughter and sandwich-maker extraordinaire!
Hey Greg et al, it was VERY nice to see you there, even if I thought your name was Greg.
The day started at 7:30 as Jan picked me up and we traveled to SF to jack in to the Fatted Kitchen. We packed up The Fatted Badass Black Pickup and headed back to Berkeley. Sure we missed one cooler, the one with product and the damned cash box. But Jan was set and we pounnced on the day. It was really nice talking to everyone, seeing the people that look to meat for help. I was able to guide and handed out some business cards to let people know.
I'd do it again in a heart beat.
gp
Er, thought yer name was John.
Well, we didn't get there til 11.30, so I am glad you left us some saucisson sec.
I never thought to put it into words before - but you have a point about not seeing the product. I kind of like the wrappings though - it's like opening a pressie, and I have rarely been disappointed with anything from the fatted calf.
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