In PA there's not much more to look forward to then spring. Sure you can get fruits and vegetables from hot boxes from around the wolrd for most of the year. But, having developed some what of a friendly relationship with a local farmer and probably one of the only produce destibutors out of Pittsburgh, I do get a "heads up" on what's gonna be available.
Personally, I've never worked and/or tasted Gooseberries. I had no idea what to expect, aside from the husk perspected and was told that "they need to be cooked". I don't agree with that, they were very interesting and tart in the raw state (even more so after dehydrated).
As far as the Veal goes......., I couldn't find Veal breast to save my life. A local grocery store was super nice enough to special order me whole portions. I've only worked with Veal Breast
once before , but it's been one of those things that I've always wanted to tackle.
After double stuffing, slow braising thee entire side, chilling and portioning into beautiful little pieces, I can't sing the praises of Veal breast any louder.
Served with Dandelion greens braised in the poaching jus, for our recent Santa Barbera wine dinner.
In PA there's not much more to look forward to then spring. Sure you can get fruits and vegetables from hot boxes from around the wolrd for most of the year. But, having developed some what of a friendly relationship with a local farmer and probably one of the only produce destibutors out of Pittsburgh, I do get a "heads up" on what's gonna be available.
Personally, I've never worked and/or tasted Gooseberries. I had no idea what to expect, aside from the husk perspected and was told that "they need to be cooked". I don't agree with that, they were very interesting and tart in the raw state (even more so after dehydrated).
As far as the Veal goes......., I couldn't find Veal breast to save my life. A local grocery store was super nice enough to special order me whole portions. I've only worked with Veal Breast once before , but it's been one of those things that I've always wanted to tackle.
After double stuffing, slow braising thee entire side, chilling and portioning into beautiful little pieces, I can't sing the praises of Veal breast any louder.
Served with Dandelion greens braised in the poaching jus, for our recent Santa Barbera wine dinner.
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