Mushroom season has been pretty weak for New Jersey this season(lack of rain). The few mushrooms that we have received have been pretty fantastic. Pictured are porcini and chicken of the woods. Thanks go out to Jim once again.
Our butcher Chris Peterson with his haggis made from New Jersey Lamb and his recipe:
Scandinavian Haggis
1000g Lamb
100g Lamb Fat
1279g Lamb offal – heart/kidney/liver/
300g onion
20g garlic
100g rye flour
200g rolled rye, toasted
200g cream
200g eggs
270g boiling water
52g salt
12g black pepper
2g cumin
2g fennel seed
4g caraway
-Soak offal in milk for 40 hours. Change the milk a few times during this period.
-Pour boiling water onto toasted rye and seal. Allow to soften and cool.
-Toast spices before adding to the mix.