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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 firstname.lastname@example.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