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!
I used Melissa d’Arabian’s country-style pork ribs recipe and adapted it for local ingredients and what I have on hand.
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.
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.
The best part of appetizers is breaking into the goodies I “put by” in season.
- Crudité Platter with carrots from Maple Bank Farm, Roxbury, CT, cauliflower from Sport Hill Farm, Easton, CT, sexy broccoli from Waldingfield Farm, Washington, CT, kohlrabi from Stone Gardens Farm, Shelton, CT, bell peppers from Barberry Hill Farm, Madison, CT
- Sliced fennel bulbs from Sport Hill Farm
- Chilled roasted beets from Riverbank Farm, Roxbury, CT
- Tatziki sauce/dip made with cucumbers, garlic, and mint from Sport Hill Farm, yogurt from Arethusa Farm Dairy
- Baba Ghanoush, made with eggplant and garlic from Sport Hill Farm. Tahini & lemon juice not local
- Spicy Icebox Pickled Carrots following Sherry Brooks-Vinton‘s recipe, made with carrots from Riverbank Farm, garlic from Sport Hill Farm, cayenne peppers from Joel in Newtown, honey from Dave’s in Easton
- Pickled salad turnips from Sport Hill Farm
- Pickled hot and sweet pepper assortment peppers from Sport Hill Farm
- Pickled Jalapeno peppers from Joel in Newtown
- Cheese Boards with Camembert and Cry Baby from Arethusa Farm Dairy, Bantam, CT, Goat Feta from Beltane Farm, Pleasant Valley (sheep) cheese from Sankow’s Beaver Brook, Hops Farmstead Cheese from Harpersfield Cheese, NY
- Crackers & Breads: Not local
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.
- Roasted Turkey from Quattro Game Farm, Pleasant Valley, NY
- Pan Gravy (recipe) from the natural juices of the bird, flour from Wild Hive Farm
- Cornbread Stuffing (recipe) with cornbread (recipe) made from flour and corn meal from Wild Hive Farm and Micro Mill, butter and kefir from Smyth’s Trinity Farm, maple syrup from Ragland Farm, Southbury, CT, eggs from Sport Hill Farm. Baking powder, salt, salt, and sunflower oil: not local. Onions from George Hall Farm, Simsbury, CT, thyme from Sport Hill Farm, my own sage and chicken stock
- Whole-Berry Cranberry Sauce: Cranberries from Cape Cod, gathered by a friend. Maple syrup from Bluestone Farm. Cinnamon stick: not local
- Pan-seared sea scallops over arugula: scallops caught off Long Island, NY (from Quattro Farm Stand), arugula from Sport Hill Farm
- Applesauce made from Macintosh, Cortland, and Jonathan apples from Maple Bank Farm
- Mashed Potatoes (recipe) made from German Butterball potatoes from Fort Hill Farm, butter from Smyth’s Trinity Farm, sour cream from Arethusa Farm Dairy
- Baked Sweet Potatoes from Fort Hill Farm
- Roasted butternut squash (recipe) from Sport Hill Farm. Olive oil, fennel seed, cinnamon: not local
- Roasted Brussels Sprouts from Sport Hill Farm
- Roasted Jerusalem artichokes (sunchokes) from Sport Hill Farm
- Apple Cider from Lyman Orchards
- Egg Nog from Smyth’s Trinity Farm, Enfield, CT
- Soda: Assorted flavors from Foxon Park, East Haven, CT. Pellegrino, and Diet Coke not local
- Red Wine: Cabernet Franc from Jones Winery, Shelton, CT
- Beer: Maple Amber from Chatham Brewing Company, Holiday Ale from Two Roads Brewing Company, Coffeehouse Porter from Berkshire Brewing Company, Naughty Nurse from City SteamBrewery
- Apple Crumb Pie (recipe) made from Northern Spy apples from Maple Bank Farm, flour from Wild Hive Farm and Micro Mill, butter from Smyth’s Trinity Farm. Lemon, sugar, brown sugar, and cinnamon: not local
- Pumpkin Pie (recipe) made from Kuri squash from Maple Bank Farm, eggs from Sport Hill Farm, flour from Wild Hive Farm and Micro Mill, butter and heavy cream from Smyth’s Trinity Farm, maple syrup from Ragland Farm, Southbury, CT, spices, not local
- Fresh Whipped Cream made from heavy cream from Smyth’s Trinity Farm. Vanilla and sugar: not local. Big time cheat using this very handy gizmo!
- Ice Cream, assorted flavors from Arethusa Farm Dairy
- Lemon Sorbet: Homemade from non-local ingredients
- Mixed Nuts and Pistachio nuts: Not local
- Fresh Fruit Basket: Mostly not local
- Roasted Chestnuts: Not local
- Coffee, Tea: Not local
We have much to be grateful for.
I wanted to try something new and different and I had a ton of over-sized Poblano peppers. Pork-stuffed Poblano peppers sounded new and different enough for me. I based it off of a couple of recipes I found on the Internet, predominantly from this one, the method from this one, and a few modifications of my own.
Ingredients (including sources for local items)
- 2 Tbsp olive oil
- 1 finely chopped small onion (from Sport Hill Farm)
- 2 large minced garlic cloves (from Sport Hill Farm)
- 1 pound ground pork (from Ox Hollow Farm)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 teaspoon dried oregano (from my garden)
- 1 tsp cayenne (from Joel at Cherry Grove Farm)
- salt to taste
- 1 ear of corn kernels (from Sport Hill Farm)
- Poblano peppers (from Joel at Cherry Grove Farm)
- bacon grease (rendered from Ox Hollow Farm bacon)
- 1/3 cup shredded cheese, like Jack, cheddar, etc.
- Preheat oven to 350º.
- Heat the olive oil in a skillet.
- Add the onion and garlic, cooking until soft.
- Add the pork, cumin, coriander, oregano and cayenne and stir until the meat is cooked.
- Add the corn kernels. Cook for about a minute.
- Salt and remove from heat.
- Grease the bottom of a baking dish with the bacon grease.
- Shred the cheese. (I used cheddar)
- Slice the Poblano peppers in half and remove the seeds.
- Fill each Poblano pepper with the meat mixture.
- Place in the baking dish.
- Sprinkle the cheese on top.
- Bake for 30-35 minutes at 350º.
- Plate the peppers and drizzle the sauce over them.
Not bad at all!