Jim Wood at Palmetto Creek Farm dropped off a whole hereford hog yesterday. Our server Meaghan O’Connor noted that chef de cuisine Bradley likes to say we’ll be ‘porking it up’ over the next week here. Today’s special sandwich is porchetta. Meaghan likes to write and is a porchetta fan, so she penned a piece on how it’s made; we will post it here tomorrow.
Also, rather than get strawberries from California now that our local season is over, Hedy is pairing her homemade frozen greek yogurt with luscious Georgia peaches as we head into summer. A key ingredient of this dessert is Lyle’s Golden Syrup, which Hedy is now using as a corn syrup alternative on the recommendation of pastry chef Shuna Fish of Peels in New York City. Golden syrup is a pale treacle, a thick, amber-colored form of inverted sugar syrup made in the process of refining sugar cane juice into sugar — as opposed to Molasses which is a dark treacle with a richer color and stronger, slightly bitter flavor (via Wikipeda.) We like that Lyle’s is free from artificial flavorings, colorings, and preservatives.
Plot your strategy to eat it all up, with the photos below as further encouragement.