Protein CSA August 27
With this cold rainy weather we figured that we could all use some comfort food. Plus, the local tomato season is just starting, so what better time for you to get some bacon for a BLT.
This is now that part where I am going to convince you to save your bacon grease. I know, if you didn't grow up doing this, is seems gross and weird. But trust me!! A little bacon fat goes a long way! When you cook your bacon up, strain the fat off into a coffee mug. When the fat has cooled, store it in your fridge. The next time that you are slicing up a pike fillet for some fish tacos, take a spoon full of the bacon fat, and add it to the frying pan in which you are cooking your fish.
Have leftover potatoes and want to make hash browns in the morning? Bacon fat to the rescue. They will be the most tasty hash browns that you have ever eaten.
This week's CSA to contain
Pork farmer sausage. Freely ranged, no growth hormones, antibiotics or animal bi products in the feed. This pork farmer sausage will be much more fatty than the bison one that you had a few weeks ago. Prepared by a different butcher, the flavour will also be different.
Pork Bacon. Freely ranged, no growth hormones, antibiotics or animal bi products in the feed.
Boneless pork chops, Freely ranged, no growth hormones, antibiotics or animal bi products in the feed.
Grass fed ground beef, Freely ranged, grass fed, no growth hormones, antibiotics or animal bi products in the feed.
By now you all know how lean your grass fed beef is. Sometimes I find it hard to get the right amount of browning on my ground grass fed beef when making spaghetti sauces and the like.
Solution....Bacon fat! Yup, I sautee my lean grass fed beef in a little bit of bacon fat. Just a little. It puts a beautiful browning on the beef and adds so much flavour to my spaghetti sauce.