One Local Summer 2015 – Week 9b

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Another installment in the catch-up posts for One Local Summer.  Husband had originally planned to do these pork chops on the grill, but the sky got dark and opened up so quickly that he ended up pan searing with the cast iron skillet and finishing it up in the oven.  Apparently, this is my new favorite way to cook pork chops because I have never had a pork chop quite so perfectly juicy before.  Pork can go from juicy and moist to shoe leather in a split second it seems, but man, skillet in the oven is IT.  Even though it was delicious, I only managed to finish off half of that pork chop because of the ridiculous amount of veggies.  Steamed green beans and carrots, that huge salad as usual, and then potatoes with olive oil, chives, and onions.  Top that all off with a glass of Spring Wine from Chaddsford Winery and we have a great rainy day dinner.

Ingredients:
Radishes – Full Circle CSA
Turnips – Full Circle CSA
Mushrooms – Oley Valley Mushrooms
Lettuce – Full Circle CSA
Carrots – Full Circle CSA
Cucumber – Clover Hill Farm
Tomatoes – Clover Hill Farm
Potatoes – Jack’s Farm
Pork Chops – M&M Creek Valley Farm
Chives – My Garden
Onions – Clover Hill Farm
Green Beans – Jack’s Farm
Wine – Chaddsford Winery, Spring Wine
Non Local – Olive oil, salt, pepper.

One Local Summer 2012 – Week 18

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Another week on my own.  I think I worked up something pretty good though!  Pretty basic – good ole Pork Chops, with acorn squash and onions.  The fun part is the balsamic vinegar and fig sauce for the top of the pork chop which was made using figs from our wee little fig tree!  We just planted the little thing this spring and it’s already gifted us with a few figs.  Not bad for its first year!  The balsamic vinegar is obviously not local, but I needed something to go with the three little figs I had to extend them a little.  I was just so excited to finally have them.  The pork was pan seared in our cast iron pan and allowed to sit in the pan until it reached the proper temperature.  The onions and squash were also roasted up in a pan while the pork cooked.  Pretty easy!

Pork Chops with Squash:
Pork Chops – Countrytime Farm
Acorn Squash – Charlestown Farm
Figs – Our Tree
Onion – Jack’s Farm
Non local – olive oil, balsamic vinegar, salt, pepper.

OLS: Week 4

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Week four!  This week was a full dinner for two and I may have cheated a little more than I usually do with the locality of all of the ingredients, but to do a meal like this, well, sometimes you have to do what works.  This week features most items coming from a trip to the Anselma Farmer’s Market.

The wine is the May Wine from the Mount Hope winery.  Not sure if the grapes in the wine are local or not though, but it was a great bottle of white wine.  In the back is a salad using red lettuce (still) from Week 3 and cucumbers from the Anselma Market.  There’s also a piece of Dillicious cheese from Week 3.  The blueberries for dessert are also from the Anselma Market and were perfectly ripe and delicious.  The main plate was the bulk of the cooking, but 100% worth the time involved.  The pork chops come from Wright’s Meats at the Anselma Market.  They were brined in a salt/water/maple syrup for about 5 hours.  The Maple Syrup we have is from Miller’s Maple in PA, so even though it’s not from around the corner, it’s closer than Vermont and still counts as local for me.  The chops were then browned quickly on the stove and put in a baking dish in the oven with a vinegar and maple syrup glaze that was basted over the chops every 15 minutes or so.  The idea isn’t mine, so I’m giving credit to Elise of Elise.com for the recipe which I modified a little, omitting the onions.  The potatoes are again from the Anselma Market and were tossed with olive oil and roasted in the oven.  There’s a dressing that goes on top of the potatoes, another recipe from Elise.com, which again I modified a bit to fit my local theme.  I used basil and oregano from the back deck, omitting the mustard and vermouth but adding vinegar.  Overall, pound for pound, the non-local ingredients I used when put in contrast with the local ingredients still keep the mileage total down.  So, even though it’s not 100% local, the spirit of local ingredients is there for sure, and the husband didn’t seem to mind if it was local or not, because he ate everything on the plate.  It was fun to make a nice dinner for two this week for something different and I’m glad I challenged myself to do so, especially when I’m the first to admit that I’m not a great cook and don’t necessarily enjoy the kitchen.  These past four weeks have taught me a lot already about my culinary skills (which I previously thought were non-existent) and that sometimes, cooking isn’t so bad, especially when the results taste SO good.

Not Local: Salad Dressing; sugar, vinegar, olive oil, pepper, salt (pork chops); olive oil, lemon juice, vinegar, salt, pepper (potato dressing).

I really need to start bringing around a notebook to the markets with me so that I can keep track of what comes from where.  These incredible vendors deserve credit and I never seem to be able to remember what comes from which stand, especially after the dinner is done and the packaging is in the garbage.