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Going Whole Hog

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Sort of. Not completely. We haven’t gone for buying whole or half portions of beef or pork. We did once do half a lamb. It was more than we expected.

But, I have seen where we are now using more and more of the pork products available at our local farms. And, we are stretching our food dollars by making meals that use 3-4 ounces of meat per serving. Getting better quality meats from the farmers and butchers in the area. Yes, and paying more than that $1.99 a pound stuff out there.

I find it interesting to see McDonald’s and COSTCO both touting their changes. Where once I thought our local farmers and small organic markets were going to suffer, now I notice quite a large turning away from factory farmed, overly processed meats.

Quite an increase in CSA and Friends and Farms members. An increase in farmer’s markets. An interest in my web pages with links to local sources. All of this is a good thing. Besides lowering our exposure to antibiotic and hormone laden meats, we are decreasing our carbon footprint when we buy locally. We are keeping our local farmers and small butchers in business.

Remember when you could go into any grocery store and have a butcher wait on you, to get you the cuts of meat you wanted, in the quantities you wanted? So many of the stores today have removed that position.

I am grateful we have good butchers in the area. Boarmans. Treuths. Wagners.

We also have good farms selling meat. Copper Penny. Maple Lawn. TLV Tree Farm. Breezy Willow. Carroll Farm. England Acres. Clark’s Elioak. Wagon Wheel.

I did this post over a year ago. Since then, I have expanded the database to add more farms. But, I still love picking up very fresh items from these farms.

I have also learned to use those lesser used items. Ham Hocks. Bacon ends. Lamb shanks. Turkey drumsticks. Pork lard. Heck, I even ventured into the world of making my own scrapple.

I could do better the next time I do scrapple. I need to increase the pork part of it, and decrease the cornmeal.

scrapple 017

It was a wee bit pale. Not as dark and crispy as the scrapple of my youth.

As for those other goodies. I have made countless soups using the ham hocks, smoked mostly. That pork lard from Carroll Farm. It’s been used instead of butter in cooking. Most of it was put in small containers and frozen for later use. I will be trying a Pennsylvania Dutch biscuit recipe this week with it.

Bacon ends. The most economical way to have bacon around for flavoring.

DSC_0017

I have found bacon ends many places. Ask at any of the local farms if they have them. A good bargain. Freeze them. Take out as much as you might need to make excellent greens, soups, frittatas, spinach salads. Lots of possibilities.

Moving 100% away from grocery stores. Using less per meal. Using locally produced items. It can be done, and it really isn’t difficult at all in Howard County.

csa mar5 and snow 008

But, I admit, I’m not quite ready to do Pig’s Feet – Toe On, or Pig’s Tail. Wayne Nell. You do have some interesting items there.

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

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