I made corned beef and cabbage for the our dinner last night, kind of a belated St. Patty’s Day dinner. None of it was local, all was commercially produced, but still…it was mighty tasty. As long as I didn’t stop to think about what mind actually be IN the corned beef… Ew.
So I started thinking…why can’t I get local corned beef? Our co-op doesn’t offer it at the moment… I could also check out Whole Foods to see if they at least offer a grass-fed version, but I’m guessing their price is more than I really want to pay… Why can’t I corn the beef myself? I suppose I could! This website offers some insight into the corning process, as well as detailed instructions (perhaps a little TOO much information on the process of corning a tongue…). Now all I need is a local brisket or other cut of meat and I can corn away. Once the growing season kicks into high gear, we’ll be eating locally-produced corned beef and cabbage.
