Buy fresh foods instead of frozen (takes energy to freeze them, energy to store them, energy to cook them)
I was invited to dinner last night at the neighboring farm. It just happens to be a Monestary with the only Raw Milk dairy license in the State. The dinner was a sort of Passover recollection meal–Lamb, unleavened bread, bitter herbs, etc. I use the big kitchen at the monestary when I cook large events on the island. In return I help out there occasionally and offered to help with last nights dinner as there were many other guests. Along with raising a dairy herd they also raise Cottswold sheep, pigs, cattle, etc. Do I hear soundseeing tour? You bet, as soon as I can get mobile! Talk at dinner turned to butchering–a pet peeve of mine in the States, as in the Butchers here don’t know what they’re doing (at least locally)–please pitch in here if you know something of a remedy. The leg of lamb we had, from the Sister’s own herd had been whacked apart by the meat-cutter who processed the animals post slaughter. It wasn’t even cut into nice portions which made carving difficult. I can remember when we used to raise our own cattle and send it off for cutting and wrapping. We never got back recognizable cuts. I always had a sneaking suspicion that the butcher was giving us the lesser cuts, and ground meat, while selling off the prime, tenderloin, sirloin, filet, etc. Partly why we stopped raising our own meat; that and loosing field rights. . . . I would love to study more about butchering and revive the art so lost here. In England and Ireland where I have studied cooking there are clearly defined cuts. I suppose in NYC and LA the big restaurants can get what they want. My supplier, sometimes can get me the exact cuts I like to use, but the local people are clueless.
Talk at dinner also turned to the Dairy and milk–or the lack of it. It seems that the cows have dried up and failed, for the moment to be re-bred. Great for the milkers–all 7 or 8 cows are hand milked (my personal record is 20lbs in 15 minutes. . . .), but not so good for the customers. What’s worse is I was hoping to talk the Sisters into starting up their cheeses again. What better than a local, farm produced raw cow’s milk cheese where you know exactly how it has been made and handled. People go miles to seek such a thing. I am hoping to show the Sister’s that it would be a viable thing if they started it up again, if only for selfish culinary reasons. What do you think?
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