Bacon has grown in popularity. It is not just for breakfast anymore. Bacon is used in both sweet and savory applications, below is a photo of bacon going into a batch of chocolate chip cookies!
Bacon comes from our friend the pig. It is a fatty meat from the belly and sides of the pig. Most bacon goes through a salting or curing process, as well as a smoking process. In my opinion, bacon is delicious and we love farm fresh bacon. You will notice a significant difference between fresh local bacon and the bacon packaged in a grocery store. Bacon has a high fat to meat ratio, it is essential for the flavor we all know and love. Save that bacon fat!
The Picture below are bacon ends, rendering down for bacon fat:
Nan’s famous cabbage roll recipe with a few tweaks for modern day convenience. Adapted from the “Taste of Home” magazine, this one fuses lasagna with galumpkis in a satisfying way! The non-cabbage lovers in my household can’t resist it… A can of Campbells tomato soup is one of Nan’s secret ingredients, and doesn’t live on the “Staples” list in Veggiescope so you’ll have to make a trip to the grocery store, but I’m willing to bet it’s good without it, too.
This one was shared by fellow Springdellian Dawn DeMeo a great one to use up the last of the seasonal corn, peppers, jalapeños and onion. The source is Cooks Illustrated, a fabulous local test kitchen. It’s a wonderful recipe as it’s very flexible in its ingredients, and easy to make your own. Check them out and try this one today!
Got a pressure cooker or an instant pot? Like bacon? Not sure about collards? This one is for you! If you have garlic scapes, it’s an absolutely wonderful addition, but you can skip it too. This recipe is a great way to use those collards during a quick weeknight meal without a huge investment of time.
