This week’s Dark Days Eat Local Challenge meal was pan-seared pork chops with peach salsa and oven-baked sweet and cranberry potatoes, all drawing inspiration from last week’s Northeast Feast.
- pork chops from Greyledge Farm (Ox Hollow)
- peach salsa from Kaela’s Kitchen (one of my hostess gifts and absolutely delicious–really woke up the chops!)
- sweet potato from George Hall Farm *
- cranberry potato from Maple Bank Farm *
* oven-baked potato chips attempting to copy The Natural Princess.
Sad to say that was the last of the sweet potatoes I stockpiled when I was foraging for Thanksgiving.
And I’ve just realized that I completely forgot about posting for DDC last week. Ooops. This is what happens when you start working 17 hour days….
Glad you enjoyed the salsa! In summer I make a fresh one that would knock your socks off.
Cool you made potato chips! How were they? I haven’t done them yet with sweet potatoes.
Kaela: Congrats on the job, but 17 hr days? You don’t do anything halfway, do you?! I am definitely up for having my socks knocked off!
Alicia: The sweet potato chips were good. My regular potatoes were kind of soft, though. I don’t think cranberry potatoes are the right kind for this. Yours were much better 🙂