52 Dinners - Week 17: The Pork Plan (Buy Local)
Pasture raised pork was originally a big part of our business plan.
We maintained breeding stock and had 20+ pigs at one point. But now we just buy in some feeder pigs every spring and keep our critters at a homestead level.
This will be our eighth year raising pigs, and this year’s piglets arrived a couple weeks ago. They’ll spend the season out on pasture in the sunshine with their friends until they go to the freezer in October.
Our love of food and animals is what led us to start farming in the first place. We feel fortunate to be able to raise our own meat, to know how they lived and how the died, what they ate and what they didn’t eat.
It’s our job to take care of them, and they in turn take care of us. It all just makes sense. And when we eat meat that’s not from our farm, we buy it from our friends and neighbors whom we know are treating the animals and the planet with respect.
I’d encourage those of you who do eat meat to go out and find a farmer in your area, to get to know them and buy directly from them.
Our friends Emily, Julia, and Jay joined us and our houseguests last weekend for an impromptu party.
I made a tasty salad of roasted beet, endive, sumo orange, toasted pecans, fennel, and Vermont Creamery chevre, with an orange maple vinaigrette.
Then served pork loin roast over creamy polenta with roasted brussels sprouts and caramelized shallot. For dessert, I made the flourless chocolate and almond cake from the Tartine All Day cookbook.
I was skeptical because the recipe contains no butter or oil, relying solely on the fat from the almond flour and egg. But it was fantastic.
I dropped dollops of orange marmalade into the batter before baking, then served with some bitter orange whipped cream and a generous dusting of cocoa.
It looked extra sexy served atop my ceramic cake stand made by Christopher Vaughn Pottery.