$22,000.00 for a pig...

Since last I wrote I think we’ve added 18+ inches to our snow totals.  It’s probably been more, but what with melting and compaction we’re down to about 3 feet total except where the piles tower over the road.  We put a standing seam metal roof on the house this past summer and as a result our youngest son is more disgusted with winter than usual.  Morgan has shoveled the decks twice now.  Once after it snowed, and once when the roof snow slid off onto the decks.

Last week I was down in York, PA for the Original Antiques Show in York which takes place every January and September.  One of the many other things I do to make a living.  Of course I got to leave during a snow storm and while down there it snowed every day but one.  At least I didn’t have to plow or shovel it.  Antiques are a funny business.  You’re selling something that no one really needs for a price that is based on the rareness of the item in question, its condition, its provenance (history), your knowledge of all the above, and finally whatever the market will bear.  Additionally you have to take into account what it cost you to acquire the item, how long you’ve had it, the cost of any repairs to it, and any advertising necessary to sell it.  It is strictly a “want” business.  Case in point:

For those of you that aren’t familiar with it, that is a Pig weather vane.  It’s made out of copper and is in remarkably good condition.  No bullet holes. (Weather vanes make popular targets).  If you could read the tag on the stand, it would tell you that the asking price for this critter was $22,000.00.  Yes, that’s a five-figure pig.  He sold on Saturday afternoon.  In the booth next to him was another weather vane, this one of a cow.  That sold on Sunday for $155,000.00.  Needless to say, I neither sold nor bought either one.  What does this have to do with the spice business you ask?  Not a damn thing.  Just thought I’d share.

So, this week we have another Chile for you:

Aji Panca ~ One of the most common peppers in Peru, this is a dark red mild chile with a fruity, smoky taste.  It goes well with stews, sauces, and in fish dishes.  Try blending it with chocolate or as a rub on your favorite piece of meat prior to grilling. 500-1,000 H.U.

I’ll have a recipe using Aji Panca for you next week after I’ve had a chance to tweak it.  We’ll have both duck and chicken eggs available tomorrow. And I have high hopes that next week we will be able to begin offering you some all natural, organically fed, forest raised, minimally processed, heritage pork.  I know, a bit excessive on the adjectives, but it’s all true.  You won’t find meat of this quality anywhere else in Maine.  We had chops last week that actually had marbling like you would find in an excellent cut of beef.  When was the last time you saw marbling in Pork?  Virtually all pork that you buy in stores today comes from a CAFO (Concentrated Animal Feeding Operation) and is pale, tasteless, and of questionable heritage.  Sorry, getting off the soapbox now, again.

Anyway, stay warm, keep your head above the snow, and we’ll see you at the markets.