Lots to enjoy locally this Fall, including soft serve on the farm at Ran Lew Dairy, the brand new Corn Maize at Cane Creek Farm, and the Fall CSA from Full Plate Farm.
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The Thanksgiving order form has been live for a week and orders are coming in quick. Let us know if you want a bird, we've got them for now.
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Time to put in your orders for turkeys for Thanksgiving
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Some highlights of the week: Kevin has grown hoards of hot peppers this summer, and we have all been making wild, intense hot sauces. There was a Jamaican jerk hot sauce with ghost peppers and fermented blueberry and scotch bonnet hot sauce. We discovered the joys of a "dry roux" and suddenly saved ourselves hours of stirring. Kevin is getting better at elaborately flipping a cleaver and only needed three band aids this week. And numerous people came in to affirm last weeks newsletter header, that fish is pretty much vegetarian.
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We try to keep a pretty good stock of excellent local shrimp and fish filets from Locals Seafood, and we always have South Sixty Salmon filets and sockeye salmon.
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The summer shuffle is winding down — and it’s time to stock the fridge for a busy fall. Join now to get in on September’s edition of the Left Bank Butcher’s Club.
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Our pretty little case, including our very popular (and seasonal) blueberry sausages.
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Hand forged by Master Shin, it’s an absolutely perfect knife, hand hammered in a fifth generation forge with railroad steel. Slicing meat you've butchered yourself using a knife that was crafted with the same amount of care and presence that you put into your own work is a real full circle experience.
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A summer classic that we love is pork and peaches. We like it so much we made it into a sausage this summer.
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Highlights from a butcher’s beach trip
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Since it’s summer, we’re making tomato and bacon gravy for your pork chops. We're picking copious amounts of peaches for smoked peach and basil sausage (did y’all know about the pick-your-own at Haw River Fruit Co on highway 87? It's awesome!). We're pickling veggies for bahn mi sandwiches. And, in our own homes, we're making a heck of a lot BLT's. Ah, the abundance of summer!
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I imagined there would be tears and mourning and a stuporous malaise over the village after the flooding. That is not what I found. Within hours, everyone was gathered at the Ballroom to start helping. There was food, water, shovels, hazmat suits and a plan. Our community had organization, leadership and care. There were so many volunteers that people had to be asked to come back another day. Everyone brought what they had, whether a skill, equipment, funding or just encouragement and no one was left wanting for help or support. Having a business is nice but having a community is a treasure.
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A summer steak sandwich with some "yard sauce". Basically just all the herbs from the yard minced up with oil and vinegar.
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If you’re the kind of person who gets a kick out of learning new cuts, trying new dishes, or just making sure dinner’s never boring, our butcher’s club was built for you. The variety’s unbeatable, the value’s real, and the butcher’s notes make it easy to put every piece to good use.
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Shout out to the amazing classes offered all over town, including at the butcher shop, but also, notably, at a place called Deep River Folk School.
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The village is feeling really alive with our two newest businesses. Riverside Collective has been open for just over a year and offers amazing art while providing said artists a studio to actually work in. A couple of months ago, they knocked down a wall and opened up Saxy-A-Go-Go next door. If you haven't visited, you most certainly should. They have tons of vinyl, vintage clothes, handmade art and even a chill spot and bar serving non-alcoholic beverages. Just the kind of neighbors we would hope for.
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We were super excited to see two of our employees graduate from Hawbridge this week! John and Conlan finally finished the long slog and got to walk across the stage on Thursday night and we sort of felt like proud parents. We considered the shop their home-economics class and we think we really excelled at showing them the ins and outs of washing dishes. They also both know how to nail a perfect steak.
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Ten years on, and we are actually doing what we set out for - buying the best animals we can possibly find from a handful of small local farms. That sage in the breakfast sausage you cooked this morning was grown by one of our butchers. The oregano in the chimichurri was picked a few steps away in the community garden (thank, Harry!) …
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Happy Mothers Day from all of us at Left Bank! We all got mom's and we hope they have an excellent day and are well taken care of. Especially Roci, our shop mom who deserves all the love we've got. Sometimes we're pretty sure she's trying to fatten us for an eventual trip to the oven but we think she actually just loves to cook and shows her love by feeding us. And a super happy Mothers Day to my mom, Amanda. I'm a placid, affable and wholly decent person these days but there were some interminably weary years in there and she has always been with me. I love her like no other and try to show some measure of gratitude by keeping her freezer stocked up. I love you momma.
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