For the most part, we get in whole animals, as opposed to animal parts, so that we can do the processing ourselves. It’s a more simple way to cook meat. After using all the tasting bits for center of the plate items like the ribs, the loins, etc, we are left with less appealing parts like liver and gizzards and such. This is what charcuterie is made of. Let me give you a tour of the photo above starting from top left:
Mandarinquats: Murray Family Farm
House Made Peads and Barnetts Pork Sausage with pistachio and dried peaches
House Made Mary’s Chicken Gizzard Pate
Springhill Farm Pepperjack Cheese
Medjool Dates: Miliken Family Farm
Persimmons: JJ’s Lone Daughter Ranch
Baserri Sheep Cheese
Drake Farm Glacier
Marin Cheese Truffle Brie
Cabbage (saurkraut): Jimenez Family Farm
Peas (in quinoa): Mc Grath Family Farm
Micro Greens: Maggie’s Farm
Herbs: Kenter Canyon and our own garden
Blueberries: Pudwill Farm
House Made Mary’s Turkey gizzard terrine
the dip on the top left is a strained yogurt with dried fruits and honey. It’s great on toast with the pork sausage.
Those little pink caviar looking things up there are from our very own finger lime tree. It’s not 6 years old and produces like crazy. It does really well in our California climate. I’m not sure why they aren’t more prevalent, they are so special!
Photos: Yolk&Flour
