You can order Dai Due foods via email for pickup at the SFC Farmers Market (downtown) Saturdays by noon (9am-noon). For pickup this Saturday, place your order to info@daidue.com by 5pm on Thursday, April 26. You can also pickup your order on Fridays from 1pm-6pm at their kitchen downtown at 1208 west 4th street. Remember to bring an insulated bag or cooler to the market to keep your purchases cold.  Here’s this week’s menu from Dai Due:

Snails  
We take garden snails from our recent snail roundup and “purge” them for a week on a diet of vegetable scraps (organic cabbage and parsley), then give them a couple days with some finely ground organic cornmeal.  The snails are then gently cooked in their shells with aromatic herbs and carrots and then cleaned very well.  At this point they are ready to be prepared in the traditional ways.  We are presenting two different versions this week with our homegrown, fresh, local snails.

Classic Escargots. Cooked snails, ready for to be briefly broiled with butter.  Included with the snails is organic butter mixed with fresh garlic (Tecolote), parsley (our garden) and a splash of Herbsaint, the classic New Orleans anise liqueur.  Simply broil the snails quickly with the butter until sizzling hot and serve with great baguette.
$12/dozen, serves 2-4 as an appetizer.

Snail, Garlic and Ham Stew. Poached snails slowly simmered with olive oil, smoked Tasso ham, whole cloves of garlic (Simmons), spring onions and tomatoes. We love this rich stew with grilled bread as an appetizer or as a light lunch with a salad.
$16/pint.

Chicken Liver Mousse with White Mulberry Jam.  Hausbar Farm chicken livers sauteed with Spring onions, then pureed with organic butter, homemade jujube brandy, thyme and spices.  This pate is then topped with a layer of white mulberry (incredible, sweet, pale-pink fruit from trees around Austin) jam made from fresh berries and organic sugar.  Serve with warm toasted baguette.
$6/4 oz. jar.

Leek Boudin.  Hausbar Farm leeks, pork, duck gizzards, onions and spices, slow cooked and ground finely, then mixed with East Texas-grown rice, more green onions, chopped parsley and more spice.  Steam this boudin and serve with crackers, hot sauce and beer.
$12/lb.

Beef, Bacon and Cheddar Burgers with Spring Onions.  Black Hill Ranch beef, our smoked bacon and Stryck cheddar, ground together with savory Spring onions, salt, pepper and a dash of our homemade worcestershire.  Grill these patties over a hot fire or sear in a very hot pan.
$12/four 4 oz. patties.

Spring Vegetable Stock.  Spring onions, carrots, cabbage and garlic, first very lightly roasted and then simmered with juniper berries and coriander for a coupe of hours to produce a rich vegetable stock.  Use this light stock for Spring vegetable soups.
$6/quart.

Garlic and Dill Pickled Carrots.  JBG organic carrot spears in a sweet/sour brine of apple cider vinegar, lots of garlic, fresh dill and spices. Serve with grilled meats or as a snack.
$8/pint jar.

Chicken Stock.  Hausbar Farm stewing hens – tougher, older and therefore more flavorful birds – simmered with bay leaves, carrots, celery and onions for hours, then strained.  This is a staple item with many uses: soups, stews, sauces, beans, rice and gravies.
$6/quart.

Mango and Loquat Chutney.  Two yellow spring fruits, organic mangoes from South Texas (G&S Groves) and locally foraged loquats, stewed with lots of Spring onions, dried ginger, spices, organic sugar and organic apple cider vinegar.  Serve this sweet/sour chutney with cheese, grilled chicken, pork, duck, smoked meats, curries and on sandwiches.
$8/8 oz. jar.

Cortido.  This Salvadoran-style pickle is made with finely shredded JBG cabbage and carrots, with fresh garlic and dried Mexican oregano.  We love cortido on grilled or baked fish, tacos, tamales or with beef, pork or chicken.
$8/pint jar.

Pickled Golden Beets.  JBG golden beets, hot-brined in a mix of organic apple cider vinegar, brown sugar, cloves and bay leaves.  Toss pickled beets into a salad, serve with grilled meats, or eat as a snack or antipasto.
$8/pint jar.

Fresh Beef Kielbasa.  (links)  Finely ground Black Hill Ranch beef with copious amounts of fresh garlic, fresh marjoram, mustard seeds and smoked paprika.  Grill this flavorful sausage and serve it with mustard, horseradish, potatoes and greens.
$12/lb.

Liverwurst.  Fresh pork liver and pork belly, finely ground and seasoned with nutmeg, sage and caraway, then poached.  A customer favorite, our liverwurst is perfect served on some rye bread or crackers with hot mustard and thinly sliced sweet onion.
$8/ 8 oz. package.

Molasses Bacon. Richardson Farm pork bellies cured with salt, brown sugar, molasses and black peppercorns, then hot-smoked over pecan branches.  Cook this bacon slowly in a cast iron pan over low heat until crisp, and save that beautiful fat for cooking beans or making vinaigrettes.  Nitrate free.
$6/ half-pound slab.
$7/ half-pound package, pre-sliced.

Venison Breakfast Sausage. (bulk)  Our Country Style recipe, made with field-harvested Broken Arrow Ranch venison and local pork, grade B maple syrup, along with ginger, sage and black pepper.
$11/lb., comes in 1 pound bulk packages.

Wild Boar Chorizo. (bulk) Traditional chorizo made with wild boar, seasoned with Mexican oregano, cumin, a blend of three chilies, a pinch of cinnamon and vinegar.  Our favorite taco: wild boar chorizo, fresh eggs and a little cheddar on corn tortillas.
$11/lb., comes in 1 pound bulk packages.

Wild Boar Bangers.  (links) A traditional British sausage made local with BAR feral hog. Our bangers are spiced with sage, ginger, pepper and coriander, then bound with fresh breadcrumbs.  These little links are good for breakfast with eggs or for dinner, with mashed potatoes.
$12/lb.

Country Style Breakfast Sausage. (bulk) Full Quiver Farm pork, organic grade B maple syrup, ginger, sage and black pepper.  This classic breakfast sausage is peppery, sweet and savory.  We love it with eggs, pancakes, French toast and waffles.
$9/lb., comes in 1 pound bulk packages.

Salt Pork. Black Hill Ranch pork bellies that have gone on a one week journey with some salt, pepper (black and pink) and dried herbs.  This is a great staple item, kept in the freezer and utilized when one needs a savory, porky undertone for a pot of beans, lentils, stews or soups.  Think “unsmoked bacon”, or redneck pancetta.
$16/lb., comes in 6-8 oz. packages.

Lard.  Fresh leaf fat from pastured hogs, slowly rendered and strained through a fine seive and jarred.  Use unhydrogenated lard in pie crusts, pastries, tamales, confits, tortillas, deep and pan-frying, and general cooking.  Our freshly rendered lard has become one of the most popular items we sell!
$10/pint jar.

Serrano Hot Sauce.  There is an entire row of serrano peppers at Springdale farm whose only destiny is to become this hot sauce.  We coarsely puree red hot serranos in non-GMO vinegar, then let them mellow for a week with some spices like allspice, clove and Mexican oregano before straining this fiery liquid into little jars.  Good on everything.  (Hot)
$5/ 5 oz. jar.

Fireman’s #4 Mustard. “The mustard named after a beer named after a bike”. Real Ale blonde ale, brown mustard seeds, organic vinegar and spices. Hot, rustic mustard that goes well with sausages, in vinaigrette or with beef.
$8/ 8 oz. jar.

Bavarian Sweet Mustard. We take organic sugar and make a golden caramel, then add yellow and brown mustard seeds, organic apple cider vinegar and spices to make this sweet and hot mustard. Great with ham, pretzels, sausages and charcuterie.
$8/ 8 oz. jar.

Yellow Mustard. Traditional, American style yellow mustard – spicy, sour and perfect on hamburgers, sandwiches and hot dogs. We make ours with yellow mustard seed, non-GMO vinegar, coriander, paprika and a little local honey.
$6/ 8 oz. jar.

From Dai Due:
WE DO NOT USE MSG OR NITRATES. ALL of our meats, eggs, fresh herbs, fruit, cheeses and vegetables come from local, sustainable or organic Texas sources. The vast majority of our produce comes from farms within miles of Austin, or in the city.
Our game meats – venison and wild boar – are not farmed, but truly wild and free-ranging and harvested under Government inspection by Broken Arrow Ranch in Ingram.  Pork is sourced from Richardson Farm (Rockdale), Twin Oaks Ranch (Dinero), Black Hill Ranch (Sealy) and Full Quiver Farm (Kemp, via Burgundy Boucherie in Grandview).   Beef is grass finished and sourced from Bastrop Cattle Company (Bastrop), Windy Hill Farm, Black Hill Ranch or Richardson Farm.  Chickens are pasture raised and delivered fresh weekly from Dewberry Hills Farm in Lexington and Hausbar Farm in Central Austin.