Category Archives: farms

farms, locavore, recipes

Country-style pork ribs

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I love country-style pork ribs, even more than baby back ribs. Technically, they’re not really ribs (back-story here). These country ribs had enough meat to make them worthwhile and enough bone to give them flavor. You can cook them just like you would cook pork chops but my favorite way to use them is in a slow-and-low type recipe. There is no potpourri or Yankee Candle that can make your house smell as good as slow-braising pork!

country_ribs_and_corn

I used Melissa d’Arabian’s country-style pork ribs recipe and adapted it for local ingredients and what I have on hand.

  • country-style pork ribs from Ox Hollow Farm
  • carrots from Riverbank Farm
  • celeriac (substituted for celery) from Fort Hill Farm
  • leeks (substituted for onion) from Sport Hill Farm
  • garlic from Sport Hill Farm
  • plum tomatoes, defrosted (substituted for tomato paste) from Stone Gardens Farm
  • cayenne red pepper flakes from Joel
  • bay leaves from Northfordy Farm (Yes! They really have local bay leaves. And local ginger too, but that’s another post)
  • turkey stock (substituted for chicken stock) from a Quattro Farm turkey
  • apple cider vinegar, sunflower oil, salt, and pepper: not local

The recipe said to go with a 350°F oven for 1-1/2 hours. I did 325°F for 2-1/2 hours until the meat was practically falling off the bone. It came out incredibly moist and flavorful. Next time I may substitute white wine for the apple cider vinegar.

Those beautiful corn “niblets” are also from Sport Hill Farm with some butter from Ronnybrook Farm. I don’t go gaga over corn on the cob in the summer like most folks do, but I really do enjoy it in the winter—it’s like a burst of summer on a frosty day (and it was pretty darn chilly earlier today). Also, a lot easier than polenta.

farmer's markets, farms, locavore, putting by, recipes

Local Thanksgiving 2013

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I love this holiday! Thank you to all my farmers who grow my food year ’round. I am continually impressed with your skills as soil whisperers.

Appetizers

The best part of appetizers is breaking into the goodies I “put by” in season.

thx2013_app

Soup

Chicken Soup (recipe) with bowtie pasta and/or brown rice made from chicken from Stuarts Family Farm, carrots from Maple Bank Farm, parsnips from Fort Hill Farm, celeriac from Riverbank Farm, onions from George Hall Farm, my own parsley. Brown rice and pasta: not local.

 Main Course

thx2013_main

Beverages

beverages

 Dessert

thx2013_pies

We have much to be grateful for.

Connecticut, CSA, farms, locavore, organic

2013 CSA – Weeks 9-14

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Mea culpa. Today is catch-up day. Weeks 9 through 14.

Week 9 – 8/1/2013

I was on vacation that week, but this was the share:

  • Squash
  • Zucchini
  • Cucumber
  • Asian Eggplant
  • Round Eggplant
  • Onions
  • Lettuce
  • Tomatoes
  • Kale
  • Escarole
  • Sweet Peppers
  • Hot Peppers

Week 10 – 8/8/2013

  • 6 ears corn
  • 1 bag potatoes
  • 2 zucchini
  • 2 yellow squash
  • 2 cucumbers
  • 1 round eggplant
  • 1 Asian eggplant
  • 2 hot peppers
  • 2 bell peppers
  • 1 head lettuce
  • 4 red slicing tomatoes
  • 1 bunch Swiss chard
  • 1 bunch dandelion greens

Week 11 – 8/15/2013

Coriander-crusted pork tenderloin and roasted golden beets
Coriander-crusted pork tenderloin and roasted golden beets
Amazingly simple recipe here.
  • 6 ears corn
  • 1 bag potatoes
  • 1 head cabbage
  • 2 cucumbers
  • 2 sweet Italian peppers
  • 2 bell peppers
  • 1 bag hot peppers
  • 1 bag tomatoes
  • 1 bag sun gold tomatoes
  • 1 bag golden beets
  • 5 red slicing tomatoes
  • 1 bunch collards
  • 1 bunch kale

Week 12

scarole
Escarole and bean soup
  • 1 bunch escarole
  • 1 bunch  kale
  • 6 ears corn
  • 1 bag string beans
  • 2 cucumbers
  • 2 Asian eggplant
  • 4 green Thai eggplant
  • 1 bag sun gold tomatoes
  • 1 bag Juliet tomatoes
  • 1 bag red cherry tomatoes
  • 1 rose and 1 striped German heirloom tomatoes
  • 5 red slicing tomatoes
  • 2 Biscayne peppers
  • 2 bell peppers

Week 13

week13

  • 1 bag potatoes
  • 2 bags cherry tomatoes: sun gold and red
  • 8 slicing tomatoes: red and yellow
  • Heirloom tomatoes
  • cucumber
  • bell peppers
  • 1 bag string beans
  • 1 cantaloupe
  • 6 ears corn
  • 1 bunch Swiss chard

Week 14

week14

  • 1 bag of arugula
  • 1 cantaloupe
  • 1 bunch of radishes
  • 4 sweet peppers
  • 6 ears of corn
  • 8 tomatoes, red and yellow
  • 2 Asian eggplant
  • 1 bag of string beans
  • 1 bag golden cherry tomatoes
  • 1 bag red cherry tomatoes

 

 

 

 

 

Connecticut, CSA, farms, locavore, organic, recipes

2013 CSA – Week 7 and Baba Ghanoush

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In the middle of the hottest week EVAH, can you believe this outstanding Sport Hill Farm CSA bounty?!

  • 1 head of cabbage
  • 2 zucchini squash
  • 2 eight-ball squash
  • 2 yellow summer squash
  • 2 cucumbers
  • 2 Chinese eggplant
  • 1 bag green beans
  • 1 bunch bok choy
  • 1 bunch tatsoi
  • 1 bunch scallions
  • 1 bunch collards
  • 1 bunch Tuscan kale

Patti says they the crops are running behind a couple weeks because spring was cold and wet.  Looks like the Earth is giving us plenty to keep us busy while we wait on tomatoes.

I dove right into that eggplant!

baba
Baba Ghanoush

 Baba Ghanoush Recipe

  • 2-1/4 to 2-1/2 cups eggplant (roasted, pureed)
  • 1/4 cup tahini
  • 2  garlic cloves
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp salt

Wrap the eggplant in foil and roast in a 350 degree oven for about an hour (more for thicker eggplant). It was a HOT week. I did mine in the toaster oven.

Blend all ingredients together in a food processor until smooth and creamy.