I tried out some locally made "farmer sausage". It was pretty good. It was very tasty, but the casing seemed a bit tougher than most sausage casings. I fried up some of the spelt spaghetti that I had made to go with the chicken Stroganoff, and I made a salad of red oakleaf lettuce, Belgian endive, ruby streaks mustard greens, upland cress, celery, red onion, and accidentally some local, artisanal cheese that was supposed to go with the spaghetti. It was fine in the salad, and, I finally finished off that batch of blue cheese dressing. I had seconds on the salad and I finished everything but 3/4 of one of the sausages. I might have it as a snack or as the cold cut on some bread.
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