In case you were boohoo-ing over my fish feast debacle from the other day, fear not. I have redeemed myself, ladies and gentlemen. All because of a trip to the farmer’s market with Diana.
On Saturday it was nice out so I said, “Let’s go to the farmer’s market.” We hopped on an N train and rode to Union Square and got out and milled around for a while. “You know my problem,” I said, “is I come to the farmer’s market but then I never know what to buy.”
Just as we were about to go home empty handed, I saw the Flying Pigs farm stand and I remembered Ed Levine talking about Flying Pigs farm at lunch the other day. “He says it’s owned by a husband and wife,” I recalled, “and they raise pigs as a hobby.” I also remember him saying the pork there was truly excellent.
Well we studied the bin of meats, all of which were quite expensive, and were about to give up when I found the pork shoulder you see above.
“Pork shoulder,” I said. “We could braise this.”
But did I have a recipe? I didn’t remember. So I did something very natural, something more people should do at farmer’s markets across the country. I asked the man behind the stand (who was not the owner) if he had a recipe for pork shoulder.
“Actually,” he said. “We do.”
He opened a drawer and pulled out a piece of paper with two pork shoulder recipes on it, both by Amanda Hesser. The recipe I liked best was for “Braised Pork Shoulder with Garlic and Thyme.” We purchased the pork shoulder and then, just before getting on the subway, we spotted a table of blue potatoes.
“Let’s get blue potatoes,” said Diana. “We need something to serve with the pork.”
So we bought them also and headed home.