Last night I made my Southern SOLE Food Challenge, SSFC, meal with a Mexican influence, compliments of our CSA basket that had lovely poblano peppers in it. Most of the meal was local, with just a few exceptions, like the black beans and the mozzarella.
Chicken, black beans and stuffed poblanos
The picture doesn’t do it justice. The poblano got soft, silky and it was filled with creamy mozzarella that countered the heat. The chicken came from our winter CSA, one of the last deliveries from Zahradka. I simply seasoned it with garlic powder, cinnamon, salt and pepper. The black beans did come from a can. A can of organic beans, drained and rinsed, then placed in the pan with grapeseed oil, and covered with my rhubarb sauce. A one dish oven baked meal.
Really good with a Yuengling, the local beer from my husband’s home county in PA.
I got the rhubarb recipe by reading one of the posts in our inlinkz party. I didn’t use it on pizza, but it has been used often. Tangy, rich and so delicious.
Rhubar-b-cue sauce
Besides Sunday night, we also used up some of our local meats the other day. I slow cooked a brisket from Woodcamp Farms. It has been used three times since Thursday. I used the rhubarb sauce on it, after dry rubbing it with the Rub Joe Meat coffee rub.
Slow cooked barbecue brisket
Finding locally raised beef, lamb, pork and poultry is pretty easy in the county. My local resource page shows quite a few of the places where I buy meats.
Veggies are easy. Fruit is easy. Meat is easy. Seafood is easy. Herbs are easy. The hardest part of eating locally is finding grains and beans. Still, having the bulk of the meal come right from local farmers is better than having it shipped halfway around the world.
hocofood@@@
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