Oh, hey there!

October 28, 2010

It’s been a good long time since I’ve posted anything here –I’ve been swamped all this summer with two new gardens, a booth at a local farmer’s market, and getting ready for a crazy (though temporary) relocation.  The flat is full of boxes & general chaos, but slow progress is occuring.  I have lots to write about, but still not a lot of free time; I’m hoping that despite the packing mayhem that I will have more time as winter sets in to get some writing done.

In the meantime, I just wanted to share that I have some really satisfying obsessions which have kept me hopping (intellectually speaking) over the past year or so.  First, I must thank my lovely friend B. for pointing me at the whole River Cottage series of television programs.  The man behind all the RC goodness is Hugh Fearnley-Whittingstall, who left the city to become a smallholder in Dorset, in the UK.  He started with a small veg patch and a few chickens and pigs, and now he has a wonderfully robust 37+ acre small farm, a cooking school, several eateries, and lots of books and videos.  I’ll need to write another post about just how much I’d like him to take over the entire planet, but in the meantime: do your best to check him out; he’s great.

I have a few other current heroes:  Fergus Henderson and his lovely colleagues at St. John are both inspiring and helpful when it comes to the tastiest oddbits of the pig and other beasties.  One day soon I’ll write a post, replete with glorious pictures, of a roast half pig’s head based on his recipe.

Brian Polcyn is another amazing guy –he’s a chef, teacher, and one of America’s experts on charcuterie.  I’d give my eye teeth to take his class on charcuterie, but it’s in Michegan, and I’m in Vermont.

Jim the butcher.  A lovely guy over in Moreton-in-Marsh,  Gloucestershire, he didn’t bat an eyelash when a crazy Vermont girl called him about pig’s heads.  He was full of useful information which he shared happily, and he said anytime I had any sort of pig questions, that I’m welcome to call him.  I love humans 🙂

I may be coming into a whole slew (maybe a dozen) organic Tamworth pig’s heads, tails, feet, organs, and maybe caul fat if I’m lucky.  I’m so hopeful, and getting really excited about making headcheese, which is known as brawn in the UK, sylte in my native Denmark, and fromage de tet by the French.

Please do send happy pig vibes my way!  Here’s a picture of some beautiful Tamworth piglets:

Four Tamworth piglets

More soon, honest.

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6 Responses to “Oh, hey there!”

  1. Karen Says:

    Welcome back to blogging!!!!!!

    I am still not so sure about the pig’s head…

    Love,

    Sis

  2. ACW Says:

    Hey, chiquita, I just found your blog. Haven’t caught up with you in TOO LONG, and feel really bad about it. Drop me a line at acwacw@gmail.com.

  3. Leif Ostberg Says:

    You should get a hold of River Cottage DVD “Pig in a Day” it is quite good.
    Leif

    • mosaica Says:

      I do love that DVD. I think I have every single River Cottage and Hugh DVD that’s available, and boy, would I ever love to go spend some time there. Have you ever visited his corner of Dorset?

      • Leif Ostberg Says:

        I have not been there; have tried to get course there the last couple of years, but they were booked all the time

  4. Leif Ostberg Says:

    I am sorry to bother you, but maybe you can help me?
    I want to go to Denmark this fall and take a 7-10 days course in REAL danish cooking, (kro-mad), but I can not find anyone giving classes.
    Would you have any ideas?
    Regards,Leif


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