Slow Food, Mack Hill Farm Style

I’ve been getting all the food ready for tomorrow’s Slow Food “Dig In”. I’m feeling like I want almost everything to come right from the farm, which is just a little bit of pressure!

Here’s my menu:

There’s a beef brisket in the smoker, with apple wood, already started. I’ll shred that tomorrow, mix with barbecue sauce, and serve on homemade rolls. I wonder if I have time to make a coleslaw to go with that. Hmmm. Maybe a carrot and parsnip slaw? (Done. Added an apple as well. Mayo. Apple cider vinegar, salt, pepper. It’s yummy.)

I’ve got dough for four pizzas made, using lard. Yum. It’s one of my favorite recipes. I’m going to do duck/onion/bbq sauce/basil for one. Pesto on another. Probably pepperoni with my homemade sauce for another. Not sure on the fourth yet.

I have two potato salads made. One traditional with purple potatoes, celery, onion, pickles, mayo, mustard. One that a friend of mine introduced me to a long time ago — red potatoes, roasted, with mint, garlic and course salt. She used olive oil, I use lard. I made both of those with just dug potatoes and I can’t wait to eat them! Yum. (Hmm. I don’t think I’ve eaten enough today.)

I have corn on the cob soaking in water that we’ll grill tomorrow.

I’ll make a salad from whatever we harvest in the garden tomorrow. There are carrots, beans, lettuces, celery, spinach, cucumbers, zucchini, and broccoli ready right now, so that’ll be nice. My favorite dressing these days is a roasted garlic cheese thing, and every time I make it, I’m so glad we roasted all that garlic last year, even though at the time, we swore we’d never do it again. (Squeezing all those roasted cloves out from the skins took forEVER!) But we put them in 4 oz. glass jars and froze them, and we love it every single time we open another one up. Yum.

We have ground beef from Elly thawing for burgers on the grill. We have homemade pickles and wonderful big Black Krim tomatoes that are just lovely on a burger. I have homemade ketchup and mayo.

I have rolls proofing now for the burgers and the bbq brisket sandwiches, my standard wheat potato maple lard bread that I can make in my sleep these days.

I need a dessert. Well, I have a bunch of apples and grapes, but I figure that’s for snacking during the day. I’m thinking some zucchini brownies.

Surely that’ll be enough food?

I forgot to pick up the beer from Elm City Brewery but my friend Paul is going to bring it for me. We have apple cider and Frank made lemonade.

2 thoughts on “Slow Food, Mack Hill Farm Style”

  1. Sounds delish! Here’s a weird question, but when you say apple wood, do you literally mean apple tree firewood? I ask we just said goodbye to a leased bull who, during his 2-month stay, decimated what remained of several “wild” apple trees in our pasture. I’m wondering if we could chop up the branches and smoke with them.

  2. That’s exactly what we did. Well, we used tree prunings from an apple tree. It gives off a lovely smoke which made a delicious apply flavor to the smoke, which we could taste in the meat.


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