Wow! What amazing fun we had at the 1st Annual Slow Food Triangle Ham-n-Yam. It was definitely the best pot luck I’ve been to and I’ve heard that same sentiment from many other attendees. A personal highlight was meeting Josh and Jessica from Fleisher’s Grass-fed and Organic Meats. Josh was kind enough to break down a dry cured Ossabaw ham that Andrea had been doting on for over 2 years. Thankfully, those who stuck around got a taste of this delight.

Below are some pics that Andrea shot (including the ham towards the bottom). If you see your dish without a caption - email info@slowfoodtriangle.org and I’ll post it right away.
I hope to see you all at the Terra Madre recap and am certainly looking forward to the 2nd Annual Ham-n-Yam!

Silvia with her kohlrabi gratin

Marty and her freshly-dug beet salad

Elise and her home-grown pork bratwurst and krout

Sheila with her cauliflower

Risten and her deviled eggs

Sheri and her savory collard cobbler

Jen dresses her salad

Marty Hayes’ beets

Fresh ham with cracklin’

David and Cat with bread from their wood-fired oven

Vera’s baked butternut squash with cane creek sausage, apples, and goat cheese and Alex’s potato galette and home cured gravlox

Ben and his all-Fickle Creek Farm venison strata

Chuck and Nadine and their…

acorn finished roast pork.

Mimi with her home-grown vegetables and homemade goat feta

Josh carves the 2-yr-old Ossabaw country ham

After 2 years in various locations including hanging outside Andrea’s house, in Eco Farm’s walk-in and in various basements, the Ossabaw ham is ready for it’s close-up.

Eliza and Josh

ham party in the kitchen

Please join us for the 1st Annual Slow Food Ham-n-Yam, an all-local potluck dinner this Sunday, December 3rd at 4pm in the dining room at Lantern Restaurant in Chapel Hill. All are welcome - please just bring a dish to share featuring locally sourced ingredients and a beverage of your choice.

We will be roasting a 30 pound fresh ham leg from Black Oak Hollow Farm and have set aside some good wine. We hope to make this an annual day on which we can get together to meet in person, discuss our future goals, and celebrate our local bounty and those who make it possible.

What are you planning on bringing?