Today I submitted three bottles of my Oktoberfest Märzen (actually brewed in May, so… Oktoberfest Maien?) to Larry’s for an upcoming homebrew competition. Join me in Enumclaw next Saturday to indulge in some beer, food, and good times at Oktobeerfest, and check out the awards ceremony if you are around Saturday evening. Git yer tickets here.
A personal plug for my favorite folks at Lind’s Custom Meats, who will also be at the festival. Lind’s sold me the pork bellies I used for my bacon and pancetta project a couple of months ago. Over the summer they were also a regular stop on my Saturday morning Kent Farmer’s Market runs. Pepperoni sticks, beef jerky, steaks, sausages and smoked cheese are just a few of their regular offerings. I was stoked to find out they are also “processing” the piggy I recently purchased from Whistling Train Farm. Locally-produced pork, raised and butchered within five miles of my home, is what I call a recipe for sustainability.