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The Pig's Place at the Thanksgiving Table

11/17/2014

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When we think about Thanksgiving we immediately associate the meal with turkey, right? Of course the entire holiday revolves around the fantastically golden browned bird. But, I am here to to advocate the role that the pig plays at the Thanksgiving feast. And it might be where you least expect it. It’s in the pie! Or at least the pie crust…

That’s right. I’m talking about lard. Glorious, snow white leaf lard that will grace your table with the flakiest pie crust you've ever experienced. Lard is hardly ever considered anymore in the great crust debate because it’s so rare to find good, fresh leaf lard. Lard is specifically the fat rendered from a pig. Leaf lard, more specifically, is the delicate veiny fat that encases the organs - don’t get grossed out just yet. This is that fat that is rendered very slowed to produce that bright white, non-piggy smelling fat. Lard produced from pigs that are raised outdoors is packed with vitamin D, and is a superior form a fat. So, don’t be afraid to pick up that lard and use it in your crust!

Reminder: Orders for leaf lard should be placed by Monday, November 24th before noon for Pre-Thanksgiving delivery. Supplies are limited!

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Here is a basic lard based pie crust recipe that you can use in any number of pies, but since we’re talking about Thanksgiving, I’m attempting to make a pumpkin pie. I say “attempting” because full disclosure: I’ve never baked a pumpkin pie before. I’ve got the pie crust down, but this was my first pumpkin filling. Here it goes!

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A Hearty autumn soup

11/1/2014

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Autumn is in full swing and I’m beginning to get back into my weekly soup routine. When there’s a chill in the air, nothing is more comforting, or nourishing, than a steamy bowl of soup. I like to prepare a comically large pot of soup or stew on a Sunday night then have plenty of leftovers for lunches or lazy dinners later in the week.

Pork is probably my favorite protein in these sort of soul satisfying meals. It pairs so well with winter vegetables and grains. This particular soup recipe is a “pantry clearing” one. You can use a multitude of vegetables and whatever you have sitting in you kitchen cabinet. Stryker’s Sweet Italian sausage is the perfect foundation for just such a bounty of flavors.

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SAUSAGE KALE SOUP

Ingredients:

2 bay leaves
3 tablespoons bacon fat or olive oil, divided
Stryker Farm Sweet Italian Sausage
1 large yellow onion
4 cloves of garlic
½ cup sturdy red wine
3 stalks of chopped celery
A bouquet garni or fresh herbs: marjoram, thyme, parsley, oregano
3 chopped carrots
4 cups of pork stock
1 cup (or a can) of cannellini beans
1 cup of french green lentils
2 cups tomato puree
2 cups chopped kale
Salt and pepper, to taste

For the Breadcrumbs:
A few pieces of “day old” bread
Dry Italian spices
olive oil

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    Nolan Thevenet

    -Owner of Stryker Farm.
    Better known as the pig whisperer.

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