… I am still cooking locally produced foods.
Today was one of those crock pot days. At the market yesterday, I picked up those beautiful short ribs from the Amish farm. Plus, chard to go along with my CSA mustard greens.
Add to that some stuff from the fridge and pantry.
I made a sauce using the organic fire roasted tomatoes, some tomato paste, and added tomato preserves, harissa and some honey. Added fresh herbs from the garden and garlic and spring onions. Used a turnip and a couple of carrots from the CSA, and put it all in the pot but the meat. The meat I browned first, before adding it to the top of the crock pot. Seasoned it with ground ginger and cinnamon, too. Smelled like Morocco in here.
I have been using the crock pot liners since I can’t lift and wash the insert. I know I could get my husband to clean it but it’s just easier to do it this way. They are an interesting invention, as I am amazed at how strong they are. I think more people would use crock pots if they used this easy clean up time saver.
After setting up the crock pot, I made a local breakfast for us. The last two pieces of chicken fried steak that I made the other night from the cube steak I bought at Wagner’s. Two eggs from the CSA. Atwater’s rosemary bread, toasted with fresh butter. Yum, steak and eggs for breakfast.
Back to dinner, after spending time cleaning out the pots outside so I can plant some chard and arugula, and messing around on the internet, I came down the cellar to look for wine. I needed a big wine to stand up to the beef with all those intense tomatoey, spicy notes. Ended up digging around and found a 2000 Linden Red, not one of the individual vineyard designations, but a blend of grapes from the three sites. 63% Cabernet, with more than 30% franc and the rest petit verdot. This was a big wine. It just goes to show that if you have the talent and the patience, you can make great wines in less than stellar growing years. This wine had gobs of fruit. Still dark, dense and chewy. I bet we paid around $20 for that wine, and it would stand up to a Cabernet from California that costs at least twice the money.
Dinner was equally impressive, even if it looked a little messy.
The salad was nice, too. We used some of the Cherry Glen goat cheese, the Monocacy Gold, with CSA greens, plus arugula and tomatoes from Mock’s Greenhouse.
I am finding it very easy to make good meals using local items and no processed foods. Check this one off as something I will make many times.