Jesse has another round of locally produced goodness up for grabs: Garlic Sausage, Boudin Blanc, Bison Barese, Chorizo Mexicano, fresh lard, Fireman’s 4 Mustard, Fig and Pear Chutney, Bologna, Head Cheese and Sweetbreads. Check out the full list and ordering instructions.
He also wrote a piece to give us some background on the ingredients he uses:
We’ve been using Jim Richardson’s hogs for a long time, but sometimes we’re reminded exactly why we do. Wednesday before last, Jim was in a big hurry to head north after he dropped of one of his beautiful hogs at the kitchen. He had a long drive – all the way to Nebraska – for a “Mob-Stocking” seminar. Mob-Stocking is a technique of intense pasture rotation that builds beneficial microorganisms in the soil while simultaneously growing amazing amounts of lush grasses for livestock. Through these techniques, which actually just mimic the natural order of prairie regeneration, overgrazed farmland can be healed, animals are given a highly nutritious forage base, and water is conserved. Jim told us about lying in the spongy grass in Nebraska, and spoke with an excitement and a glimmer that I had never seen in him.