This week’s Dark Days Eat Local Challenge meal was Red Wine Braised Short Ribs and the recipe was locally sourced as well as the food! (The recipe is from Fine Cooking, which is published by Taunton Press, a local business.)
I was faithful to the recipe, substituting ingredients only to favor local, seasonal fare.
- beef short ribs from Laurel Ridge Farm
- bacon fat (instead of oil) from Greyledge Farm bacon
- carrots from Riverbank Farm
- celeriac (instead of celery) from Riverbank Farm
- onions from Wayne’s Organic Garden
- garlic from [Mayer’s] Cherry Grove, Newtown, CT
- red wine: Vista Reposa from McLaughlin Vineyards
- chicken stock (instead of beef broth), my own stock made from Andy’s chickens, acquired at Holbrook Farm)
- bay leaf from a NY farm
- salt and black pepper from away
I served it with mashed potatoes:
- potatoes from Maple Bank Farm
- yogurt from Deerfield Farm. The yogurt gives a snappy, tart flavor.
This dish is simple to make. It has a fabulous flavor and the beef seems to melt in your mouth. It’s a comforting winter meal with a special occasion taste.
Try Local Raw Milk in your foods or alone. The cream that comes to the top of the milk bottle is so delicious. And Raw Milk is good for you.
Read David Gumpter’s Book; “The Raw Milk Revolution – Behind America’s emerging Battle Over Food Rights.”
It is all about the animals. It is about us. About the farmers and Principles of the Farm. Time we get back to it in a bog way and fast.
Thank you.
Ed Hartz
The Milkman