The meal represented a pretty interesting mix of cultures, beginning with the exotic history of the sausage, which is described in this post.

• four fresh links of Louisiana German Coast-style spicy Andouille sausage from Schaller & Weber’s store, pan grilled for a few minutes, turning often until well scored on all sides, served with a bit of ‘Tanzeya‘, a Moroccan-inspired chutney from Ron & Leetal Arazi’s New York Shuk
• a few a few ‘Picasso potatoes‘ from Berried Treasures Farm, boiled with a generous amount of salt until barely cooked through, drained, halved, dried while still inside the medium still-warm vintage Corning Pyrex Flameware blue-glass pot in which they had cooked, tossed with a littleboiled with a generous amount of salt until barely cooked through, drained, halved, dried while still inside the large still-warm vintage Corning Pyrex Flameware blue-glass pot in which they had cooked, tossed with some rich Organic Valley ‘Cultured Pasture Butter’ and sprinkled with sea salt and freshly-ground black pepper, garnished with dill flowers from Windfall Farms

• one bunch of collard greens from Lani’s Farm, stemmed, washed 3 times, drained, some of the water retained and held aside to be added, if necessary, as the greens cooked, cut roughly and braised gently until softened/wilted inside a large, heavy vintage, high-sided copper pot in which one sliced stem of spring garlic from Berried Treasures Farm had been heated until it also had softened, finished with sea salt, freshly-ground black pepper, and a small drizzle of olive oil
• the wine was a California (Sonoma) red, Tom Shula California Red Blend 2016, from Naked Wines
• the music was the album, ‘Carl Phillip Emanuel Bach: Sei concerti per il cembalo concertato‘, with Andreas Staier conducting the Freiburg Baroque Orchestra