TWENTY TWO! Yeah, that’s a lot of orange on that plate (Heyooo Dutch reference again), but it’s delicious orange! The plate contains a pork butt steak with steamed carrots, mashed sweet potatoes, and a chunk of delicious Fat Cat Cheese. Mmmm root vegetables and meat, all washed down with a glass of sweet apple cider. Husband braved the chill outside to cook the pork on the grill after it was rubbed with a sweet and spicy rub which, while the rub isn’t made from locally sourced ingredients, it is blended by a local woman, so I’ll count it as a partial win. This is probably one of our favorite cuts of pork because it’s easier to grill up and still keep it tender and juicy. Pork goes from edible to rubber quickly if you’re not careful with the temperature, but the butt steaks seem more forgiving. It was devoured quickly, but there was enough steak and vegetables for some leftovers.
Just a quick note too, the cheese maker, Birchrun Hills, has started a Kickstarter to help them “Raise a Cave” at their farm. They’re currently renting space at another facility to make their cheeses which isn’t incredibly cost or time effective. We love these folks SO much and enjoy supporting local agriculture, and hope you might consider sending a few dollars their way! It’s always great to see Sue at our local farmers market, and we’d love to see this succeed. Also, if you haven’t yet been able to find their Smoked Blue Cheese, you aren’t really living. Honest.
https://www.kickstarter.com/projects/993112740/birchrun-hills-farm-raise-a-cheese-cave
Ingredients:
Sweet Potatoes – Jack’s Farm
Carronts – North Star Orchard
Apple Cider – North Star Orchard
Pork Butt Steak – Countrytime Farm
Cheese – Birchrun Hills
Milk – Camphill Kimberton
Non Local – Salt, Pepper