Taste of Nomad – May 2016

 

Taste of NomadWhat a strange month May has been! But hey, Taste of Nomad is always here to add some spring cheer. Didn’t sign up yet? Well either call us on 317-742-7456 or Shop Online

 

 

 

 

 

The pattern and yarn (aka the main event)

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It’s a Farmers Market themed box this month. Not only is there a suitable pattern in the form of our fun Marvelous Market Bag but there’s also a glut of yarn.  We’ve packed your boxes full of Ondine, a wonderful soft cotton from Louisa Harding. No extra treat this month as we’ve packed in 3 skeins. Enough to make 2 bags and an msrp of $27! Find this pattern on our Ravelry store for our readers not already part of Taste of Nomad.

The food

pea salad

Everyone loves a fresh green salad right? Well make those greens pea green.

Snap peas are a must have crop in our gardens. When Dave was growing up in rural Norfolk his grandmother always had fresh pod peas in the gardens, nothing tastes quite like them making him a pea snob for life!

wait a second…

Yes anyone paying real close attention will have noticed this recipe is a reprint. Well May has been an odd month and the produce is thinner on (and in) the ground than usual.

So.. Bonus comfort food recipe!

Slow roasted pork shoulder

Ingredients:

5-6lb pork shoulder joint

2 clementines sliced

1 small bunch fresh sage

1tsp peppercorns

1tblsp kosher salt

2 large onions, sliced

5 cloves garlic, whole

Method:

Pre heat your oven to 450F.

In a large roasting tin, lay down a bed of the sliced onions and garlic cloves. Place your pork joint on top skin side (or largest piece of fat side) up. Score the top surface in a diamond pattern. Also make an incision in the side about half way up to form a pocket.

Stuff one sliced clementine and the sage into the incision along with half the peppercorns. Rub the salt onto the top on the joint and top with the other clementine and the rest of the pepper. Stick the whole thing in the hot oven for 15minutes.

At 15minutes, turn the oven down to 350F and bake for 4-5 hours (yes really) basting occasionally with the pan juices. The pork should come apart with a quick scrape with a fork.

Serve with pride and all the trimmings!

That’s it for this month’s whistle stop tour. We hope your month is a sweet one


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