in my kitchen, around the farm
last week of June edition
Our documentary film crew will be arriving later this weekend and we are equal parts ‘ready to get this show on the road’ and ‘holy moly, what did we agree to’. With the decision to only eat food from our farm for the next year (maybe forever?), we’ve had to be a lot more careful with what we’re planting, specifically the volume we’re planting.
We’ve planted more in our garden this year than we have since all of our daughters were under our roof. Since experimenting with the solely animal foods diet (“carnivore”) to heal lingering health issues, I’ve come to realize how good I feel with little plants in my diet. So why am I growing all these plants? I haven’t decided why. I suppose if the SHTF how I eat will have to be massaged a bit. So, with that, and with knowing that I can’t rely on a friend or two to make up for our food shortcomings, we’re including things like potatoes and four times the winter squash we usually grow. I’ve also become more concerned about things like those blasted squash borers and deployed row covers for protection.
I’ve also been thinking about what I want to feed these film crew fellas. One never knows how other people eat so all I can go with is how we eat which is very simple fare. Peasant fare maybe? But the beauty of food from well raised animals is that it fits in very well with my preferred way of cooking and eating. A little salt, some simple herbs maybe, and let that food shine. Good ingredients need hardly more than that.
I’ve pulled out a full brisket for one of the meals I will feed them. I don’t even think you can buy full briskets anywhere. One of the benefits of butchering our own beef is this huge cut, not broken down or trimmed of its succulent fat. We’ll smoke that beauty. We’ll also be having some steaks (the last of our beef steaks until this fall’s harvest), some smoked spatchcock chicken with fresh chimichurri (a true favourite of