Country-style pork ribs

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.

  • 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.

Local Thanksgiving 2013

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.



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






We have much to be grateful for.

Pork-stuffed Poblano peppers

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.


  1. Preheat oven to 350º.
  2. Heat the olive oil in a skillet.
  3. Add the onion and garlic, cooking until soft.
  4. Add the pork, cumin, coriander, oregano and cayenne and stir until the meat is cooked.
  5. Add the corn kernels. Cook for about a minute.
  6. Salt and remove from heat.
  7. Grease the bottom of a baking dish with the bacon grease.
  8. Shred the cheese. (I used cheddar)
  9. Slice the Poblano peppers in half and remove the seeds.
  10. Fill each Poblano pepper with the meat mixture.
  11. Place in the baking dish.
  12. Sprinkle the cheese on top.
  13. Bake for 30-35 minutes at 350º.
  14. Plate the peppers and drizzle the sauce over them.

Not bad at all!