I have had a fresh ham in my freezer for a few months and I have just picked up 1/8 side of beef so our freezer is splitting at the seams right now (and I still have half of a feral pig to pick up.) It was time to cook the ham. I did not take the time to cure it (I need to try that some time), I just baked it like any other roast.
I baked it earlier this week and it turned out great. It was very tender and moist and easy to cut. We had some the other night when it came out of the oven and it tasted very good. Last night I decided to cube it up and reheat it in the cast iron skillet with a bit of oil and brown and crisp it up.
I had just used the skillet to re-caramelize some already caramelize onions that came out of the freezer so the pan was warm and ready to go with the cubed pork. Normally, I add a ton of fennel seeds when I am browning up cubed pork or ground pork. Somehow I completely forgot until I bit into to it. I expected the flavor of fennel and it just wasn’t there. Too much else going on I guess.
One small head of broccoli was ready to pick out in the garden and there was some nice chard out there too (yup, more chard!). I also pulled up two more turnips. I was inspired by Jessica at Eat.Drink.Nourish. when she put sliced raw turnip in her side salad for one of her DDC meals that I decided to just use the raw turnip for our entire salad. I made up some more homemade ranch dressing using homemade yogurt from the milk that I get from Strykly’s dairy. I added fresh flat-leaf parsley and fresh chives. I also used home grown dried dill and thyme.
I grew up eating chard. My mom always kept vinegar in one of her cut crystal decanters (like this one). It was always fun to pour the vinegar onto our chard at the dinner table. She still uses the same decanter to put vinegar on her chard. I didn’t know anyone else ate their chard with vinegar until I read Sandra’s post for her DDC meal last week. She puts a touch of vinegar on her chard too. Maybe others do too and I just don’t know it.
- Strykly’s Dairy: 100.29 miles (I pick up milk at a drop location 13 miles from home)
- Bandera Grasslands: 65 miles (I pick it up at a drop location about 15 miles away)
- Broccoli, Chard, Turnip, herbs: backyard in the garden
Do you put vinegar on your cooked chard or spinach?
P.S. I have followed Annie from AnnieRie Unplugged and added a page at the top that is dedicated to local resource for my area. This page is still a work in process and as I find new resource and have time I will update and add to it.