It's no secret that we like food with flavour. It's also no secret that while I am a flexitarian, I lean towards vegetarianism. The Husband, not so much.
He's an omnivore with strong carnivorous leanings and with a preference not just for red meat, but for beef in particular.
A month ago, I waxed lyrical about a chicken supper and wished the young producers well.
Yesterday evening, we collected what will be a standing order every three weeks (all things agricultural being equal).
It's a learning curve. Yesterday's delivery/collection time shifted because of issues at the abattoir, but arrive they did, along with an offer to deliver to our doors. We elected to collect and enjoy a quiet drink and natter at the local while we waited their arrival. A dry and not too cold winter evening made it "sensible" and Covid friendly.
As they get going, the "depot" and collection process has an old world and personal charm that one will only find in a village.
We will miss the mobile depot in a driveway!
On a related note, we (they and I) are discussing their supplying ingredients for one of my most popular lines: chicken liver paté. They also rear ducks. They are also part ofna conversation for a new and seasonal product.
I'll keep you posted.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post Script
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- If this post might seem familiar, it's because I'm doing two things:
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Image:
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