Kentucky Maple Syrup, Chipped Mutton, Kentucky Crafted, the Blessing of the Lard, & More! In the Weekly Miscellany
Kentucky Crafted: The Market sponsored by the Kentucky Arts Council is open to the public Saturday and Sunday, March 7-8. A number of Kentucky food vendors will have booths.
‘Chipped Mutton: A Western Kentucky Treat’ is featured by Southern Living barbecue editor Robert Moss:
“Chipped mutton is even rarer, found only in Union and Henderson counties. It’s usually made from the drier and smokier outside bits of slow-smoked mutton. The meat is chopped into tiny shreds and well dosed with “dip,” which in Kentucky means sauce. At the chipped mutton joints, it tends to be a thin vinegar-based concoction laced with a little tomato and spice.”
Federal Grove makes the southernmost maple syrup. Kentucky Farm Bureau’s Bluegrass & Backroads made this great video about it. Here’s my question: Why can’t this be done in Eastern Kentucky?
Congratulations to Follow That Food Truck! for winning first place at the 5 Across Pitch Competition. (Read the Eat Kentucky article on Follow That Food Truck.)
Do you farm in the Louisville foodshed? The Berry Center asks for your help by filling out a brief survey.
Blessing of Lard or Bacon from The Rural Life Prayerbook
Bless, Lord, this lard (or bacon) which You have made, that it may be a healthful food for mankind. Grant by the invocation of Your holy name that all who partake of it may receive health of body and safety of soul, through Christ our Lord. R. Amen.
Allison Myers reports on ‘A Tasty Night of Taste 502’ in Louisville: