MORE PORK! Yes, we’re big fans of the pig meat, but this meal was so filling that I only managed to make it through about half of that chunk of meat on the plate. It’s probably the fault of the overflowing salad bowl, but that’s the way I like it! I’m always doing salad prep while husband is out running the grill, so sometimes I get a little overzealous, today being no exception. In the salad bowl is lettuce, turnips, radishes, mushrooms, cucumbers, and carrots along with the same not-local-but-homemade dressing we’ve been using. It’s just olive oil, homemade vinegar, and a little bit of red wine, but it works great and is simple enough to not overpower the awesome vegetables in the bowl. Going around the plate we have a Ham Steak which was really really great – cooked up nicely on the grill, rubbed with pepper, salt, and a little maple sugar. Then there are steamed green beens with sea salt, and a cucumber salad made by soaking the cucumbers in vinegar, red wine, and a little crushed pepper. We cracked open a bottle of our homebrewed PA Maple Reserve which is actually all local except for the yeast – local cider, local maple syrup, all fermented into a really delicious wine.
Ingredients:
String Beans – Jack’s Farm
Carrots – Jack’s Farm
Radishes – Full Circle CSA
Turnips – Full Circle CSA
Mushrooms – Oley Valley Mushrooms
Lettuce – Full Circle CSA
Cucumber – Clover Hill Farm
Ham Steak – M&M Creek Valley Farm
Maple Sugar – Miller’s Maple
Wine – Homebrewed PA Maple Reserve with Maple syrup from Miller’s Maple and cider from Linvilla Orchards
Non Local – Salt, Pepper, Olive Oil, homemade vinegar
