From Seattle, the farm is only about 40 minutes away. Actually, it wasn't a farm, but rather a collective butcher for all the farms in the area. You walk into their front store and can look past the counter to see lots of butchering go on behind them. Fascinating. There are refrigerators full of sausages, steaks, bacon, tamales (yes, even tamales) and all sorts of other animal parts. We signed up for our Thanksgiving turkey, then ordered, for me: calf's liver and a whole fryer chicken; for my mom: skirt steak and sausages.
I had some recipes in mind already. I wanted to make a Moroccan chicken recipe out of the Cookbible (Nourishing Traditions) which called for a whole fryer chicken, cut into pieces--which they did for me! (I was definitely not ready to do that by myself--but working up to it.) Then, for the calf's liver. I know, this takes some explaining. Since the pate experience, I've been having liver-related conversations all over the place. Not something I ever thought I would say. All sorts of people are coming out of the woodwork to tell me about how they like to cook liver--go figure. Then, even the New York Times gets on the bandwagon and shows me a calf's liver recipe. Sometimes there are signs you just can't ignore.
So, I just pulled the calf's liver out of the freezer and put it in the fridge to thaw. We'll be having it tomorrow night. The NYT recipe includes bacon, onions and radicchio, sauteed, then the calf's liver sauteed for just a few minutes in butter then placed on top of the bacon, onion and radicchio combo. I'm crossing my fingers I like this :)
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