How much did you say that ham steak is?

Yesterday morning found me and my husband wandering the University District's farmer's market. I had come on a mission: to buy some organic, local and pasture raised meat. Having spent some time researching a couple of farms in our area that used these more sustainable practices, I found Seabreeze Farms and Skagit Valley Farms. Both of these farms bring in their meat to be sold at - you guessed it - the U-district market. Skagit also sells in bulk - but that was getting a little ahead of myself.

What I didn't realize was that while this meat is clearly a better health choice - it is also twice as expensive as regular organic fair that I can find at Whole Foods or PCC. And when you consider how much more their meat and poultry cost then conventional - it was a bit of a shock. A new york steak at 18.99 per pound. Leg of lamb priced at 14.99 lb.. A ham steak - 10.00 lb. Fresh eggs - 7.00 a dozen.

We still wanted to try these products and simply bought smaller portions then we normally would. But it was a lesson in shopping that I haven't had to think about in a long time. How to ask about the cost before I ask for the amount of meat that I want. How to reconfigure my thoughts on what the meal will look like - not only the recipe but also what else I will need to serve in order to flesh out the meal. I don't mind these rusty skills coming back into play - because that's what they are: a way of thinking about food that I had to use back when money was tight and I had young children to feed.

Still, we payed out a lot of money for approximately four standard american meals. What do I mean by that? I'm talking about the way in which I learned growing up that the meat was the central component of the meal. Everything else revolved around the meat. The bigger cut of meat - or the more pieces of chicken - was a clear sign of abundance and not to be taken for granted. Eating until one was stuffed was a compliment to the chef. Pretty straightforward food beliefs, right?

I'm looking at the ham I bought and wondering if I can use half of it for split pea soup and the other half for a wonderful tortellini recipe that I love. And that leg of lamb could be the center peice for a dinner with friends - or again, I could cut it in half. One half as a small roast and the other used to make Indian spiced kebobs. The pork loin roast will make great chili verdi served hot with tortillas and spanish rice - and also happens to make great left overs. I just get to be a bit more creative. I'll also be thinking about what I can use the leftovers for.

Our trip to the farmer's market was eye opening and we walked away more thoughtful about how to make this shift to eating - what we both have come to see - as a better quality of meat and poultry. It's easier now that we don't have five mouths to feed and yet there are old food rules that we need to really examine. I don't think I can purchase meat like that every week - but I'm not sure where my old way of meal planning is going to hit the limit of change. My limits. I haven't quite figured that out. All I know is that it is shy of owning cattle and chickens and pigs.