I was explaining to my mom why she couldn't bring cranberries (or the gelatinous goo in the can) to our Thanksgiving feast. She was actually really excited when I told her about our area-only local foods meal.
When I told her I'd have to make butter to use in the pie crust, she eyed me over a few times and asked "Why would you use butter in a pie crust?" "Well, I explained, already growing frustrated.... Well, it has to be local and I'm not going to use Crisco". "Of course not", said the woman who grew up on area farms as a child. "You go to the local meat shop, where you get your local meat, and buy lard there". DUH! I had seriously underestimated my mom.
Of course, I couldn't go to my normal meat shop because it's in Lena, which is about 10 miles away. But don't despair, we live in the greatest agricultural region in this country. There is another local meat butcher/supplier within our Freeport-area community.
I called, and the next day I had in my hands a beautiful white container of.....
lard.
4 pounds of the stuff, locally produced, from locally raised animals.
Just like our grandparents would have made a pie.... and some would argue it's still the best way to make a pie crust.
Hey, my heart can take the lard for one day! How often do we eat pie, anyway? It's a special treat.
(Speaking of which, wouldn't it be considered "all-natural"? Hmmmm?) :-)
My quest continues.....
