Farm to Fork

[detlef]

This was, I think the 3rd year this event was held and the first that I participated in it. Essentially it's a benefit for local, sustainable farmers as well as a program that apprentices those interested in becoming farmers.

 

Mostly though, it's just a freaking orgy of deliciousness.

 

Local restaurants were paired up with farmers and shared a tent serving food made from their stuff. I worked with a local pork producer and showcased some tacos served on tortillas made at a little Durham store.

 

The main thing I was making was Cochinita Pibil, which is a Yucatan style roast pork. Shoulders marinated in a paste made from Annatto seeds, spices, and citrus (if you want to replicate it, look for Achiote Condimento at a Mexican grocery), wrapped in banana leaves and slowly roasted for 5-6 hours. The tacos are traditionally served with pickled red onions.

 

Just for kicks though, I also braised up some pork hearts and served them with mole poblano and braised some tongues with tomatillos and oregano.

 

I didn't have as much of the tongue or hearts and figured they'd just be around for the freaks. Think again. I was out of those two maybe a 1/3 of the way through the event. Well, either that or everyone was freaks (which is more likely the case).

 

Just a total good vibe and mountains of truly delicious food.

[Kid Cid]

Sounds liek a great time and that's a wonderful idea. Supporting your local farmer is the best way you can do something immediate for your local economy and to get the freshest food available.

 

Ms Cid and I work with a local co-op where we buy shares each year. It costs us like $400 and 10 hours of our time working at the farm over the summer but every other week we get a supply of fresh veggies direct from the farm. All organic, over the summer it saves us a ton of money.