Each Sunday, I take most of the day to prepare and revel in the amazing farm products that we are fortunate enough to have at our disposal. Jon and I get an entree veggie share from the farm, as well as a 1/2 dozen eggs each week, and a meat share every second week.
Yesterday I was excited to try the new nitrate free bacon. It looks a lot different than the regular bacon we have been getting from the farm: for one thing, this batch was really fatty. It was actually difficult to separate the bacon pieces, despite having thawed them, and my hands were all covered in greasy bacon fat in the process. I took this as a sign to cook the bacon really slowly and carefully (I tend to overcook bacon at the best of times). I cooked it on med-low for about 20-25 minutes, until it was looking brown and delicious-->
Then, after removing the bacon from the pan, I made sure to rescue all that precious fat. Those who know me well know my love of bacon, and that my secret to most culinary endeavours is-- vegetarians beware-- bacon fat! Now I have almost a full 250 ml jar of bacon fat, which I used already to make maple bacon roasted sweet potatoes, and to help brown last night's quail. So, I paired my new nitrate-free bacon with TapRoot Eggs, a breakfast salad of sprouts, pea shoots, and grape tomatoes, roasted potatoes and sweet potatoes, Just Us coffee and Foxhill milk. Moments like these make me so thankful we do what we do!
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