Even when the summer heat and humidity seems interminable, I try to look at the positive side of this season. When I shop at the downtown market, I am now inundated with good things to eat. Some of my favourites right now are red raspberries and cherries, followed closely by fresh, unadulterated carrots and new potatoes. Herbs are producing well and we picked and ate the first of our Sungold cherry tomatoes. I think I am truly lucky to have such great, fresh produce so close at hand. I don’t have to go far to get it and the farmer doesn’t have to go far to bring it to town. I’m impressed by what can be grown so close to home.
The past couple of weeks I’ve been thinking about pigs. When we lived on the farm, we only had calves, cows and steers. I also remember chickens and horses but no pigs. So we were happy when we discovered that our kitchen scraps could be used to feed some growing pigs. Friends of ours were raising hogs on a small scale and, along with their healthy feed, they asked us to fill buckets with our kitchen leftovers. These pigs were happy pigs, running in the woods, and even more happy it seems when they knew it was time to get our kitchen scraps. One morning, I rode my bike to see the pigs receiving their breakfast. It was already hot even though still early morning. A slight haze was rising from the ground as my feet walked through the tall wet grass out to their pen. And there they were: a winsome group, snorting slightly as we approached. We climbed over the fence and into their enclosure and they seemed glad to see us, ready to sniff and smell and enjoy some human company. Standing there among them, I made my decision. If these pigs grew up on my scraps, I would have to have some of the meat when butchering time rolled around. What more perfect circle could there be?
So today was butchering day and at least once an hour, I thought about the pigs. I saw them out in the field, imagined them loaded on the truck and awaiting their fate. I know that this meat will have been produced with a diet of love and good food and when I eat it, it will be with the reverence of what it takes to come to my table. I have many friends who don’t eat meat. I have at times cut it out of my diet but ultimately I have chosen to continue to eat meat because I really like it. I also like to know where it comes from. So in this case, happy hogs will make happy eaters. And again, that all this can happen within miles of where I live is awesome!
Next week, I’ll get to savour some meat but meanwhile, I’m still filling up on cherries. I tried my new recipe for cherry salad and I think you’ll agree that it’s a keeper. It’s cool, refreshing and it might raise your spirits like it did mine when I was thinking about the pigs’ final hours.
Fresh Mozzarella and Fresh Cherry Salad
2 c. small fresh mozzarella balls, halved
1 pint fresh cherries, washed and pitted
a handful of cherry tomatoes, halved (I like the Sungold for colour)
2 green onions, diced
1/2 sweet red pepper, diced
1 T. fresh cilantro, chopped
1T. fresh mint, chopped
Mix all of the above. Add vinaigrette.
Balsamic vinaigrette:
1/2 c. olive oil
1/3 c. balsamic vinegar
1/2 t. sugar
1/3 t. dried basil
1/4 t. pepper
1/2 t. salt
Mix well. Take 1/3 c. dressing and add 1 1/2 t. grated lime zest. Mix into salad and serve.
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