If you're wondering why I feel the need to make healthy weeknight dishes with lots of beans and no meat (reference last post), well, it's nights like the one I'm about to describe that pushed me over the edge.
Squeamish? Sorry. I am a bit too, but had to get over it quickly.
For once, I'm posting something timely and topical, too! Several weeks ago I went to a Cuban pig roast at Rain Lily Farm on the east side of Austin. Rain Lily and Farmhouse Delivery (an awesome local produce delivery service) are owned by the same people, and are starting a fall season "farm membership" for an 8 week winter season running through November and December. For $35 a week (or $37 if you'd rather get deliveries every other week) you get a bushel of local produce from places like Rain Lily, Tecolote Farms, Montesino Farms, and other little guys around town. It seems like a good deal, and with Logan working and us likely not having the time or the inclination to head to the market every week, I decided for the first time in my life to sign us up!
The reason this is topical and not a giant digression is that the deadline to sign up is TOMORROW, 10/30. Membership in the farm will also give you access to information on the wonderful events they have, like this Cuban Pig Roast I'm eventually going to talk about. Go here (link) to order, if you're interested.
OK, COMMERCIAL OVER! Part of the reason I'm so excited to be on Farmhouse Delivery's mailing list is because they occasionally throw kickass parties, like this Cuban Pig Roast from a couple of weeks ago. The farm was set up and lookin' pretty.
I brought my friend Susie H., who after years of living in Italy is newly arrived back in the States. She was super excited to arrive at what basically amounts to a sagra di maiale, or local pork festival - I mean, events like these take place all over Italy and can be much harder to find in America. But hey, we're working on it in the States!
We introduced ourselves to the pig, who was from Full Quiver Farm in Kemp, TX. (We bought a half-hog from these guys a couple Christmases ago.)
A lot of other food-blogger type people were there - this is the kind of event that draws us all out of the woodwork! We chatted with Addie from Relish Austin for a while and said hey to her adorable son and awesome husband, visited with Kristi from Austin Farm to Table, talked local produce with Jenna from Edible Austin magazine, and discussed photography with Marshall from Eat This Lens and his lovely wife.
We also met some of Rain Lily's super happy animals. You may recognize them from our previously blogged trips to the farm. We've been here for two Dai Due Whole Hog dinners, here and here, as well as visiting earlier this year for the Funky Chicken Coop tour.
To the food! The pig had been cooking most of the day in that metal and concrete contraption you see above, and when he was pulled off the heat, the excitement in the air rose steadily. Side dishes and sauces were brought out to a table wreathed in blue lights, and finally it was time to get in line.
And oh, the meal! The pig was beautifully roasted, still so moist and flavorful. They served it with three sauces - a chipotle sour cream, a hot chimichurri, and an apple cucumber slaw. We also had a green bean, radish, and tomato salad, so nicely crunchy and fresh-tasting, and red beans and rice that were so good! Every fourth bite or so was screamingly hot, as we quickly learned. Oh, and tortillas, for enterprising persons who wanted to form their own tacos. Not me - do I look like I have that kind of patience?
And all this (plus dessert) for $35 and BYOB. Well worth it, to eat such delicious local flavors in such a lovely setting.
You can totally sign up for their newsletter to find out about upcoming events without committing to produce delivery. But I'm still looking forward to my first bushel of local treats, arriving here on November 5th! Yes, I have it on my calendar and everything.
Looks like Logan will be getting back early next week! Of course, as soon as I put his Monday arrival on the calendar, it's moved to sometime late Tuesday. When will I learn not to count on film schedules?
