Friday, June 5, 2009
one local supper: 1
I, ah, amended my definition of local a smidge this year. I'm allowing a 150 mi radius from Memphis because my milk and goat cheese sources are both a tad over 100 miles away. And after much deliberation, I've decided to give myself the gift of purchased wine/cider vinegar, because I couldn't find a good local vinegar. I tried, but it was all meal-ruiningly-bad.
So. Friday evening we had local polenta (from delta grind, and I'm afraid you'll have to google anything you're interested in because I'm to stinkin' tired to link) with sauteed green onions, swiss chard and beet greens (dodson farm and whitton farms) with the leanest pork sausage* I've ever had. You know how when you cook sausage the pan usually fills up with fat? I had to add olive oil to get the greens to cook "right." Bulk sausage came from Yoder Bros in Paris TN. We had a chopped "farmers market salad"- lettuce, radishes, carrots all from the market, cherry tomatoes from my garden- with a buttermilk/yogurt/goat cheese ranchy dressing. Buttermilk and milk for the yogurt (which I made) are from Rock Springs Dairy in Wildersville, TN (available in Memphis at Easy Way). Goat cheese is from Bonnie Blue Farms in Waynesboro TN.
This was good- even little boy ate it all. He said that the goat cheese tastes "gorgeous." Yes, it's a word I use a lot. He wasn't crazy about the swiss chard stems, but he tried one or two and I happily ate the rest.
Next up- our local pork chops, beet salad, and roasted potatoes. Every meal at our house doesn't feature meat, but it keeps the boys happy. I was a vegetarian for many years, and probably 1/3 of our meals are completely veggie, but we usually have meat as a side dish, as we did Friday night. There wasn't more than 1/2 cup of sausage in our meal (total, not in each serving), but it sure did help the boys to eat those greens. There were none left!
Have a great good-eating weekend everyone!
*Andrew Donnell, of Donnell Beef just let me know that this wonderful sausage comes from Barnes Farm and is his neighbor. He also makes wonderful porkchops, bacon, and porkloin. I have more porkloin in my freezer but I haven't broken it out yet. I'm looking forward to it, though!