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The charm of charcuterie: Good food, good friends, good conversation

Comedian Steve Martin once said, “Those French — it’s like they have a word for everything!”

Charcuterie is one of those words.

The art of pairing meats and cheeses with all kinds of delectable accompaniments is derived from the French words “chair” (flesh) and “cuit” (cooked). In 15th century France, the word was used to describe shops that sold all things pork.

Today’s charcuterie describes a wide range of self-serve foods, usually beautifully presented on wooden boards. Grazing tables — essentially charcuterie boards served up on a kitchen island or big table — have become a popular choice at weddings, and jarcuterie — charcuterie served in Mason jars — has been trending since the pandemic.

Whitney Sanger, co-founder of Project Rooted and a self-described “foodie,” discovered charcuterie as a high school exchange student in Belgium.

https://www.telegraphherald.com/news/tri-state/article_aa136d4a-7b56-11ee-899b-230d5bc239ab.html

Create Quality School Day Meals with Simple Shortcuts

For 11-year-old Shelly, of Dubuque, the Dubuque Winter Farmers Market is a treasure trove of tasty treats.

One booth offers tantalizingly fresh spinach; another teases crispy green lettuce and raw bok choy. While some 11-year-olds might cringe at the sight of so many veggies, for Shelly — a full-grown Russian tortoise — it doesn’t get much better.

“He likes the fresh stuff best, of course, the spinach, bok choy, things like that,” Shelly’s owner, Joshua Gray, said while holding the small reptile. “And he can’t jump up on the table (like a dog can), so the farmers like him, too.”

Food on the Move: Birds. Fried Chicken came before the truck

On a brisk Friday morning in late October, the tantalizing scent of fried chicken wafted across the parking lot at Hartig Drug on John F. Kennedy Road. Its source was a large olive green truck.

Inside, a quartet of employees was busily frying, topping and dishing out chicken tenders and sandwiches to a steady stream of hungry customers.

“We’re all about the chicken here,” said Matt Ploessl, co-owner of Birds. Fried Chicken food truck.

Gretchen's table: Fall in love with an apple salad with maple vinaigrette

When it comes to fall fruit, it’s hard to beat the versatility of the humble apple.

Gala and the ubiquitous Red Delicious tend to be the most popular for eating out of hand, but sweet-tart cultivars such as Honeycrisp and the bright green, citrusy-tart Granny Smith also are great for a quick after-school or workday snack.