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Eating Local – High on the Hog

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“I don’t know why I want to eat anywhere else!” My husband’s comment at dinner on Sunday night. We did an Eat Local challenge meal. It was really only leftovers, with a side and a salad, but what leftovers! I appreciate the praise from my husband who agrees, unless it’s something special and a fancier restaurant, dinner at home beats most of what is available around here.

The Treuth pork chops from last week CSA delivery. There had been three huge chops, so almost two of them were left from my crock pot meal last week. With the greens and sweet potatoes, all packaged up to wait for another night. I put them in the oven to heat up and made a salad and a new recipe for a side dish.

Mashed turnips and carrots with sage butter. Three turnips, two large carrots, from the CSA, boiled, then simmered until tender. Drained and finished in Trickling Springs butter with sage from my garden. Really sweet and just the right amount of sage butter.

The salad, spinach from the CSA, my microgreens, Firefly Farm chevre, and Everona Dairy dried fruit topping. Finished with Catoctin Mountain Orchard’s raspberry vinaigrette. The pepitas on top were from Roots Market, bulk aisle, not local.

Dinner accompanied by a Linden 2009 Hardscrabble Chardonnay, big enough to stand up to the tomato preserve/pepper jelly glaze on the pork chops. According to tasting notes on the Linden web site, this wine will peak in 2014-2017. It certainly is a baby now, with huge amounts of apricot and ginger on the palate. Just enough oak not to overwhelm.

Dinner was really good last night. I have now been completely converted to cooking with turnips. Thanks to the CSA and the Dark Days Challenge. Two more weeks to go in the challenge, which ends on April 1st. I made it through every week with at least one local meal, and sometimes more than one.

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

6 responses »

  1. Looks terrific. Me and my buddy recently split a pig from this local farm.. It’s Berkshire Pork and it is so delicious. I am really enjoying your blog, thank you for sharing.

    Daniel

    Reply
  2. turnips and carrots with sage butter sound amazing!

    Reply
  3. What a great use of left-overs and love how you added something new to keep it fresh. YUM!

    Reply
  4. Thanks for trying the eat local challenge! I’m on my way to eating completely local by June 4. I love your use of turnips and sage. Sounds delicious!

    Reply
    • There are some things we can’t find around here. Citrus, oils, spices, chocolate, most nuts, dried beans, most grains. I try to source those from as close a location as I can.

      I grow sage, rosemary, mint, lavendar and thyme. Sometimes they last year round, like this year. I add basil, stevia, oregano, parsley and this year I am looking for tarragon and marjoram to add as well. I love having an herb garden.

      This week I am getting turnips again in the CSA box, so I want to try something new again.

      Reply
  5. Pingback: Week 18: South Region recap | Sincerely, Emily

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