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A Triple Play

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Putting together the garden, the CSA and the Friends and Farms foods.

short ribs and polenta 009

Slow cooker short ribs with kale over polenta.

What came from where?

My garden:
Defrosted tomato sauce from last year’s harvest
Baby leeks
Garlic Scapes

Lancaster Farm Fresh CSA:
Curly kale

Friends and Farms:
Short Ribs
Garlic (roasted first)
Polenta (from a long time ago)
Trickling Springs butter

First, I browned the short ribs.

short ribs and polenta 005

I like cutting them into individual portions and browning them in olive oil.

In the crockpot:

short ribs and polenta 006

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.


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.

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