Now that the candy and trick or treating is all over and the 6,000+ folks visiting our town for The Grover Pumpkin Festival and 1700 trick or treaters at our home is all cleaned up – I wanted to share something fun.
My wife, Chef Stormy, recently sent me a life’s dream note! I’ve been wanting to kill a whole pig for a long time and find out how we make every single item from bacon to livermush from that sucker. I’ve often read of the methods used by my Prussian ancestors then called PA Dutch in Lancaster County, PA and moved on down to the region as Schafer’s. We call them Germans now and they are often credited with excellence in butchering.
They also developed and promoted Scrapple and Livermush!
So when I got a letter stating, “We believe in growing a strong local food culture by reaching out to people through their taste buds. By taking time to savor a meal using local ingredients, you can really taste the difference in quality and freshness of locally-grown food.” I was excited!
Meet Up to Eat Up is a moving feast that celebrates local food and local farms. Their potluck suppers elaborate on the personal and communal benefits of eating locally, and provide a great way to connect with others who really care about sustainable food and farming. Please be their guest… They only ask a few things…just bring your favorite dish that contains at least one local food ingredient and BYOP (bring your own plate). You’re sure to enjoy the food, fellowship and fun hosted by Donald Eslick! Donald Eslick is the Farm to Front Porch, co-founder, Meet Up to Eat Up Coordinator and the Foothills Farmers’ Market Manager.
The November Meet Up to Eat Up is November 8th and 9th at Underwood Family Farm in Lawndale, NC. They are very excited to see all the fun, local food dishes that people will be bringing! Otherwise, expect fellowship, music, a fire pit, and of course amazing local food!
“This particular event is going to be very special. If you’ve ever been interested in learning how to process a pig, break it down, package up the different cuts, and cook a half of a hog, then you can attend our workshop Friday afternoon and early Saturday afternoon. If you’re just interested in attending the potluck, you can come on Saturday at 6:00pm,” wrote Donald.
“On Friday, November 8th at 3:00pm, we will start the processing by killing, scalding and halving the pig. People will have the opportunity to learn and ask questions as well. We don’t expect this to take too long. After we split the pig, we will place both halves on ice for the next day. On Saturday, November 9th at 3:00pm, we will start to breakdown one half of the pig (the other half will be cooking at this moment). People will have the opportunity to learn how to carve out pork chops, butts, shoulders, etc. We will also be making homemade livermush! The potluck will begin at 6:00pm. Come one, come all!
Since pork will be the main entree, only bring a side-dish including at least one local ingredient. Desserts, evidently, are always needed (hint for all of my friends out there). Also, this event is BYOP! Bring Your Own Plate! So bring your favorite plate, maybe one from a local potter?
PLEASE RSVP to the event via the facebook event page! https://www.facebook.com/events/671402769544998
Meet Up To Eat Up/Pig Day
917 Oak Grove Cloverhill Church Road
November 8th – 3:00pm-5:00pm (pig processing)
November 9th – 3:00pm – 6:00pm (breaking down, vacuum sealing, etc.) – 6:00pm – 10:00pm (eating and fellowship)