Strawberries plus Rhubarb equals PIE! I am so glad this season is here. I love making pies and even more I love using fruits that are in season. Two of these pies I delivered to the farm that gave me the lard to make these lovely crusted pies. I am so thankful that I have a local, organic source for my lard and it is free to boot!
Making lard is one of the easiest things to do. I don’t have any pictures because really it isn’t all that pretty or interesting. Actually the finished product is pretty. A nice clean, white, odorless lard. It is the pork fat that isn’t all that nice to look at.
To make lard I take a nice pork back fat and cut it up into chunks. Then I put it all in my crock pot. Turn the pot on low or warm and let it melt throughout the day, or night. When the fat is all liquefied you take off the little cooked fat pieces that will be on the top. These are called cracklings. Then you pour the fat into jars and let harden. I freeze mine so they last a little longer. I need to find a better way to store the lard though. I found that it is really difficult to get the lard out of a jar. Maybe there are molds somewhere that I can use. My husband suggested using a bread pan lined with paper. When it is hardened just take it out and freeze. I will try it next time. Seems reasonable that it would work.
I use all lard when I make my pies. I don’t feel it is unhealthy because it is coming from a local, organic farm and I think we are getting many good things from that. Some people use part lard part butter or part shortening. I think how ever you make your pie crust is your choice. I imagine your family and friends love it and eat it right up.
So here is this weeks menu:
Monday: Tuna Noodle Casserole (quick meal for the first play off game)
Tuesday: Boneless Teriyaki Chicken on the grill with couscous and asian greens and snap peas
Wednesday: Steak on the grill with sweet potatoes and cole slaw
Thursday: Fish Tacos with Hake
Friday: Spaghetti and Sauce with a salad
Saturday: Stir-fry with rice noodles.
I am using more and more from the garden these days. It feels so good to be able to walk out and snip a few things off and bring it to the table. More on the garden this week.