52 Foods Week Forty Eight: Ground Pork

I spent much of this week contemplating recipes for persimmons, a fruit I only first had last Monday, even going so far as a failed chutney attempt. While coming up empty on good persimmon ideas, I was inspired by our friend Tracy who put out a call for meatloaf recipes. It’s been years since I last made meatloaf, and with Jen and I both furiously working on finishing the school quarter, it seemed like a perfect comfort dish that would also yield a meal or two of leftovers. This week could have gone either of two directions, pork or beef, as I use both in equal proportions. I chose pork because I’m still hoping to showcase my burger skills before the year is out.

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52 Foods Week Forty Seven: Turkey

Thanksgiving is my favorite holiday. It’s possible this has always been true—though Halloween may have slight edged it out when I was young—as I can recall gleefully cleaning up our house as a child, dressed as a pilgrim, something I certainly didn’t care to do the other 364 days of the year. The funny thing is that for someone who loved Thanksgiving, I was never one for turkey. I suppose this isn’t the strangest sentiment, as the ubiquitous bird often leaves the oven dry and bland, and even done well, roast turkey is not the most inspired of meats.

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52 Foods Week Forty Six: Bosc Pears

Having missed the Farmers’ Market twice in a row, I was unsure what I would prepare this week. Fortunately, while stopping by Ikedas country market to pickup a pie, I happened upon a motherlode of ripe pears grown by Ikedas at their orchard in Auburn, CA. I picked up a large basket of dark Bosc pears, a delicious slightly crunchy pear varietal.

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52 Foods Week Forty Five: Brisket

My friend Leon and I were planning a meal for about a dozen people, so we cruised the Farmers’ Market looking for inspiration and ingredients. We knew we wanted a nice hunk of meat to roast, so we stopped by the Yolo Land & Cattle booth to see what beef was available. Yolo Land & Cattle’s raises some excellent grass-fed beef, just north of us in Woodland, CA. I’ve enjoyed a few cuts from them, and always been pleased.

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52 Foods Week Forty Four: Pomegranate

One of the more surprising features of Davis are the fruit trees that grow in every neighborhood—not just lemons and limes, but persimmons, olives and pomegranates. This last fruit is something I’ve always placed in the too-much-effort category. I find picking out the seeds to eat one by one, then having to spit each out after extracting the minuscule amount of juice from it, entirely too tedious. There is, fortunately one application for pomegranate that I can get behind: grenadine.

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