Ribs & borscht

We’re eating a lot of salads, sautes, stir fries, and other seasonal dishes lately that make quick & easy use of the produce on hand during our long and busy days. Tuesday’s dinner, though, was a nice treat based on a more even mix of fresh product and still-preserved items, highlighting the quality and diversity of foods we’re able to prepare and eat year-round sourced primarily from just this farm. All on-farm ingredients listed in italics.

BBQ pork ribs

Apologies for the photo quality; it was after dark and the lighting in our kitchen isn’t great. Above, two good-sized chunks of pork ribs from last year’s hog (this year’s feeder pigs just arrived, two of them this time, starting the cycle over). That’s a full-sized baking tray they’re sitting on.  I slow-roasted these in the oven for hours until the meat was falling off the bone (at less busy times of year I’d use our smoker). Sauce of slow-simmered canned tomatoes, dried pepper mix (anaheim, ancho, homemade chipotle), green onions, garlic scape pesto, local sorghum, cider vinegar. Cooked this down over several hours until nice and thick, spread some on the ribs while baking, and used the rest as dipping sauce. Spicy, diverse, and oh so good.

Borscht & salad

To balance the rich & spicy meat, I made a fresh chilled borscht from beets, carrots, green onions, mushroom broth, goat’s milk yogurt.  This cut the heat nicely and is a great way to use these products on a hot day (CSA members can expect carrots & beets next week). The finishing salad was simply head lettuce, carrots, snap peas (also coming up soon), fresh goat cheese with a creamy dressing of goat’s milk yogurt, tarragon, green onions, olive oil, red wine vinegar. Dessert was a bowl of fresh strawberries I gleaned from the declining and coon-ravaged plantings.

All this took a long cooking time but not much prep time, and worked well with my large housework list Tuesday evening.  We love the diversity and balance of the foods we’re able to eat year-round sourced primarily from our own work and land, one of the core reasons we do what we do the way we do it.

Comments are closed.
Please send us an email if you want to discuss.