Putting together the garden, the CSA and the Friends and Farms foods.
Slow cooker short ribs with kale over polenta.
What came from where?
Defrosted tomato sauce from last year’s harvest
Lancaster Farm Fresh CSA:
Friends and Farms:
Garlic (roasted first)
Polenta (from a long time ago)
Trickling Springs butter
First, I browned the short ribs.
I like cutting them into individual portions and browning them in olive oil.
In the crockpot:
All of that gorgeous kale. Three baby leeks. Two scallions. One pint of my basic tomato sauce made last September and frozen. Four cloves roasted garlic. Salt and pepper. The ribs were then placed on top with their pan sauces.
Cooked for eight hours on low. Falling apart ribs. Tangy kale.
I then made a quick polenta. 1 cup polenta whisked into three cups of water, that had 1/2 tablespoon of salt added. Whisk until creamy, then add two tablespoons unsalted butter.
Put the polenta on the plate. Cover in kale and short ribs. Open a good local red wine and you have a locavore meal.