This is late to go up on the blog by about three weeks, but here’s meal number 3 for this year of One Local Summer. Husband was back briefly for the weekend, so I set him straight to work in the kitchen, as you do. He’s far better at improvising a dinner on short notice and working with the ingredients at hand while I always feel the need to plan things out and have a recipe in order to cook. It’s a pretty basic sort of meal with a meat, vegetable, and salad, but I can assure you it was anything but basic! The pork butt steak was seasoned with just salt and pepper and cooked on the grill. The collard raab was done up in a cast iron skillet with scallions, spring garlic, and a little bit of vinegar. On the side is a simple salad with radishes, the radish greens, and the remainder of the Mâche topped with olive oil and homemade vinegar. We ate outside on our new deck since it was a stunningly perfect spring evening and a nice way to enjoy a One Local Summer meal!
Ingredients:
Mâche Jack’s Farm
Radishes – Charlestown Farm
Collard Raab – Charlestown Farm
Pork Butt Steak – Countrytime Farm
Scallions – Jack’s Farm
Spring Garlic – Jack’s Farm
Non Local – Olive oil, salt, pepper, homemade vinegar