The other day we had the opportunity to delve a little deeper into the local food scene that we tried so hard to support. Bluescreek Meats, which operates out of the North Market, is one of our favorite Columbus food vendors. They recently asked customers to help their business out by completing an online survey, promising a reward upon completion. Now, I don't regularly complete such surveys, but seeing as this was a request from a local business that we frequent. I obliged.
The reward was an invitation to an ox roast on their farm in Marysville, OH. Everyone was asked to bring a supporting dish to compliment the beef, lamb, pork, and deer chili that would be provided. We also got to tool around the farm, go on a guided tour, and take a hayride if we so desired. While we didn't take advantage of all these options, we still thoroughly enjoyed our time eating and hanging out with all the animals. Thanks for a good time guys, and we'll be buying again from you soon!
We've become a little obsessed with these little rice and egg thingies, which I blogged about here. They are just so darn easy to make, are portable, can be eaten hot or cold, and are infinitely variable, as well has being highly satiating, being so full of wholesome goodness.
I made another round of the kimchi ones, just because we liked them so much, with the addition of lentils to the rice to add some extra protein oomph. I also made a fall garden version with roasted eggdrop squash and rainbow chard from our garden. I really need to freeze a whole mess of these in different varieties.
Fermented foods are quite the rage these days, especially amongst those hipster youths. I will side with them on this one, because I love briny foods, and they are very good for the guts.
Fab Ferments is a local company out of Cincy, and I have tried a couple varieties of their products. The current one hanging out in our fridge is the Cosmic Curry, a tasty blend of fermented raw vegetables that we love to pair with eggs and rice. I encourage you to go out and buy a jar. I picked ours up at DLM, but it appears you can also buy direct!
I picked up a few of these squash at the last Market on the Miami. I was told it is a new variety, named Eggdrop, after its shape and color.
The flesh is a lovely light orange, and it has a very mild flavor, with a consistency akin to Butternut (not stringy like Acorn or Spaghetti). I plan on freezing most of it for later use. Because Winter is Coming.