"I can see you, your brown hair shining in the sun
You're walking real slow, smiling at every one..."
OK, work with me here.
We "retired" our first three yaks one month ago - humanely, in a family-owned small scale butchering outfit within 30 minutes of the farm - and have spent the last several weeks "debuting" our yak meat here in Mad River. August events have included:
1. "Taste of the Valley" at Sugarbush's Lincoln Peak lodge and resort - thanks to Dave and Paula for spearheading this event.
2. "American Flatbread": One of Mad River Valley's favorite eateries featured a "beer braised yak" menu item on their early August menu - they moved more than 60 of the yak specials in two nights, a goodly number, we're told. The yak flatbread was made with poblano peppers, local corn and other local items. We showed up to give it a try and celebrate.
Here's chef Paul from Flatbread telling us about how to create beer-braising yak:
3. Farmer's Market: We've sold yak meat and sausage for two weeks running now at the Waitsfield Farmer's Market - a wonderful privilege, to be able to share our yak meat with our neighbors.
We plan to "retire" 3-4 more of our four-hooved friends for the fall harvest - and feel honored to be learning so much about animal husbandry and raising local food.
Here's to a bountiful fall harvest coming up, and much yakking ahead.