Another wonderful week of local food! We’re getting some awesome vegetables ripening, and strawberries are ready for picking. We’re probably a week ahead, even after the very long, late winter, mostly thanks to a TON of rain in April and then three weeks of full sun. We could use the rain now though, but it isn’t stopping our local providers from having some great food for us to enjoy. Husband and I worked together on this one – he did the main plate and I worked up the salad. We have a pork butt steak cooked on the grill, rubbed with maple sugar, salt, and pepper and marinated in malt vinegar. Then there are carrots with a touch of maple syrup, another chunk of homemade gouda with milk from a local farm, and cucumbers in vinegar with salt and pepper. In the salad, we have DELICIOUS strawberries over a bowl of mixed greens and snap peas, dressed with an olive oil, wine, and homemade vinegar dressing. To finish things off, there’s a glass of homebrewed peach ice wine.
Ingredients:
Port Butt Steak – Countrytime Farm
Cucumbers – Jack’s Farm
Carrots – Jack’s Farm
Cheese – Milk from Birchrun Hills
Strawberries – Charlestown Farm
Mixed Greens – Jack’s Farm and Charlestown Farm
Snap Peas – Jack’s Farm
Maple Syrup – Miller’s Maple
Maple Sugar – Miller’s Maple
Wine – Paradocx Barn Red
Non Local – Salt, Pepper, Homemade vinegar, Homebrewed peach ice wine, olive oil