A college stint in India taught me that the best meat isnt necessarily
$10/pound, fork-tender steak. A big old hen or mutton (not lamb) or goat stewed
gently for hours with onion, garlic, ginger, yogurt and spices makes a dish fit
for a Mughal emperor.
Ive looked for but never found these inexpensive mature meats in American
supermarkets. Are local farmers beginning to fill that vacuum?
At the Burlington Winter Farmers Market in December, the Maple Winds Farm stand
sported a sign: Stewing hens, $2.50 a pound.
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