tern wrote:
Why not get this farmer to come on Wednesdays as well, which will make it more of a market, instead of just one vendor on each day. Or does each farmer prefer to have an exclusive day to themselves?

Robin.

JCbiscuit wrote:
yes, that's terribly romantic....

http://www.blindersthemovie.com/trailers/

http://tinyurl.com/5jpelk

http://blog.peta.org/archives/2008/03/cruelty_investi.php

lowkey2 wrote:
As a child in the south I hunted squirrels all the time, they are a tasty treat, but the work of preparing them outweighs the finished product, which is to boney and not meaty enough.

BrightMoment wrote:

Regional foods are a delight to read about and I have posted here before my own Brunswick Stew recipe (see this thread here: Re: JCList cookbook thread found! sorta!) and spoke of the friendly rivals of those who say it originated in Brunswick, Virginia and those like myself who say, no, it was in Brunswick, Georgia. It is a friendly discussion.


Read Raymond Sokolov's excellent book Fading Feasts to see what I am speaking about and if you really want to get the overall arching scope of Southern cooking see the Southern Foodways site.

"The 24 pieces gathered here tell us why their edible subjects are so special, where they could be found, how they are prepared, and why they are in trouble. Here is a significant documentation of culinary America by one one our finest writers. (Farrar, Straus, Giroux) Contents include:

THE MIDWEST
-- The Independence Fair
-- The Hoosier Secret: Native Persimmons
-- The Taming of the Grain: Minnesota Wild Rice
-- Morel Victory: Wild Mushrooms in Michigan
-- Geese on the Run
-- Tasty Pasty: Michigan's Finnish Cornish Meat Pie

THE SOUTH
-- A Squirrel in Every Pot: Brunswick Stew and Burgoo
-- The Lime that Failed
-- White Lightning
-- Living High Off the Hog: Smithfield Ham
-- Planter's Lunch
-- Hot Cajun Sausage

THE EAST
-- An Original Old Fashioned Yankee Clambake
-- Blueberry Blues
-- Moses and Manhasset: The Kosher Kitchen
-- Jupiter's Walnut in the New World
-- Stalking the Cultivated Gooseberry

THE WEST
-- Fleece Afoot: Colorado Lamb
-- Chili con Blarney
-- Tillamook Cheddar
-- The Great Snail of La Jolla: Diving for Abalone
-- Breakfast at Shungopavi: Hopi Cooking
-- Olympia Oysters
-- Pacific Salmon
Comments:

Sokolov preserves times past by exploring regional foods disappearing, or already gone, from the U. S. scene. A great read with great Americana recipes."


Georgia Brunswick Stew(BrightMoment recipe)
(Note: Brunswick Stew originated as a "varmint stew" made by slaves while the plantation owners were out hunting for the day. Since slaves could only lay trip wire and noose traps, varmints (rabbits, squirrels, possum) were the easiest to catch for the stew. Stew was cooked over a slow burning fire all day and served when owners returned. Burgoo stew out of Kentucky has a similar composition.

Today, I use rabbit meat from D'Artagnan.)

Sauce:

*In sauce pan melt .25 cup of butter then add:
1.75 cups tomato paste
.25 cup Dijon Mustard
.25 cup apple cider vinegar

*Heat over low heat until smooth, then add:
.5 tblspns garlic chopped fine
1 tspn coarse ground black pepper
.5 tspn sweet red pepper flakes
.5 oz Liquid Smoke
1 oz Worcestershire Sauce
.5 oz. Tabasco
.5 tspn fresh lemon juice

*Continue to stir over low heat, till smooth, then add:
.25 cup dark brown sugar
Stir constantly, simmer 15 minutes
Set aside


Stew:
1 squirrel-cut into 1" square pieces (NOTE: 1 rabbit and/or 1 lb baked/roasted chicken may be added or used in place of squirrel)
2 Vidalia Onions chopped fine
2 cups of fresh corn (or 1 14.5 oz can creamed corn)
2 cups of fresh butter beans (baby lima beans)
2 cups of fresh okra chopped (put in last 25 minutes only)
6 medium potatoes, skin and cut into cubes
4 cups of fresh tomatoes chopped or 2 14.5 oz cans
8 oz of chopped fatback (.5" square of salt pork)
16 cups of boiling water
1 tsp sweet red pepper flakes
.5 tsp cayenne pepper
2 tbsps fresh thyme chopped
2 garlic cloves medium minced
2 bay leaves
2 cups celery chopped
1.5 cups of Madeira (Bual and Verdelho are medium sweet and preferred or Sercial which is the driest Madeira are good too. Don't use Malmsey which is the sweetest.)

*Roll squirrel (rabbit/chicken)pieces into flour with salt /pepper and brown w/butter and fatback in iron skillet.

*To your large stock pot, over low heat melt 1 stick of butter then also add:

2 Vidalia Onions chopped fine
6 medium potatoes, skin and cut into cubes
2 cups of chicken broth
squirrel (rabbit or 1 lb baked chopped chicken (white and dark meat) plus fat back

Add all stew ingredients above (except okra and Madeira)including sauce, to stock pot and bring to a boil, stirring until potatoes are near done,( 20 minutes) then add:

.25 cup Liquid Smoke

Slow simmer for 2 hours

*Stir occassionally to keep from sticking and during last 30 minutes add okra and Madeira (to taste)

Goes great wtith fresh skillet cornbread and or barbecue pork sandwiches

super_furry wrote:



I "shot" this squirrel three weeks ago outside my window.

(BTW, JCLIST has a restrictive photo posting policy. Several months ago nearly my entire jclist photo gallery was removed, since it evidently didn't conform to the aesthetics of the jclist webmaster. So thanks to the "other" JC forum site for hosting my photos )

alek8 wrote:
I didn't actually get to see the eyasses returned to the box but I must have tuned in right after. The only chick I could see was only half visible under the mom. Its breathing was extremely rapid and it was trembling. Maybe from the cold/rain/wind and probably also from the stress of being handled? I suppose not all of them were able to recover from that.

Looking at the wet birds now... what happened its feathers?

sad

GrovePath wrote:
It's great that it is only a block from the Grove PATH subway station at 143 Columbus Drive -- is it in a basement space?

How long has it been open?

It's not where sweets barber shop was is it?

devbeep wrote:
Wouldn't it be funny if he won the election?

brewster wrote:
Uh oh, now it's my turn to say it looks like there's dead one. All of them are snuggled under mama but one lying on it's head in the foreground. At least I think it's one, not a pigeon carcass.

As for their prey, why go for hard to catch, scrawny songbirds when slow fat pigeons are close at hand?