What I like about blogs is you can let ’em be and come back and BAM! They’re still there.
Slow Food Harrisburg dinner was very cool, and Sara writes about it Thursday in the P-N Go section. Will link when it’s up. Best part for us was the three cheesemakers getting up and talking about their farms. The Amish guy told a joke — who knew there were Amish jokes?
If one sheep jumps the fence, how many sheep are left?
Whoa. That’s sheep for you. We had sheep and cow and goat cheese, a great dinner prepared and presented by the culinary students at HACC, good wine and some hearty propaganda from the Pennsylvania Farmstead and Artisan Cheese Alliance.
The next day, Dee and I set out for the new farm market in downtown Carlisle. It’s called the Carlisle Central Farmers Market, smack in the middle of Pennsylvania’s best soil.
This is a small space, though it might be bigger in the summer. It took us 15 seconds to find Keswick Creamery and Otterbein Acres, two of the three cheesemakers from the previous night, tucked into a small space with Painted Hand Farm. We bought cheese — crucial, because we always seem to run out midweek — and some ground goat.
I have loved goats since we went to dinner at the Browns’ farm in upper Dauphin county about 20 years ago. The goats leaned against the barn and watched us. They were just animals who liked to lean up against something. They made me happy. Now I get my goat fix from the farm near us at the bottom of Pleasant Drive, where about 60 goats roam the pasture in season.
Loving, honoring and eating animals are tough and constant choices in the omnivore world, so i t Thought I’d try goat chili. I put the goat into my standard chile recipe and … it really liked the seasoning. In a good way, it sorta multiplied the chipotle.
Try some goat. It will put hair on your chest. If, you know, you want some. But cut back a little on the seasoning.