We’re doing this, people, we’re going to make it!
If there’s one thing I’ve learned during this challenge, it’s that sometimes I can’t worry about repeats. I prefer, instead, to think of it as consistency. As in, we will consistently be able to eat a local meal all winter, that includes the following three food groups: protein, starch and squash. Oh well.
This squash, though, was gorgeous. I did NOT doctor this photo (as if I have to tell you that, if I were able to doctor a photo, you say, would we have to look at all this crappy photography?). This is a butternut squash from The Community School Gardens. It is an almost flourescent orange that is not even really done justice here. How can this possibly NOT be good for you?
The rest of the meal was a great, moist, baked pork chop and mashed potatoes. My husband drizzled a little truffle oil over his (that’s the yellow speckling you see) from the Temecula Olive Oil Company. It was comfy, cozy and warm for yet another snowy day here in New England!
The pork is a Cook’s Illustrated recipe, halved, since I was only cooking two chops. Crushed melba toasts with garlic powder, onion powder, paprika, thyme, salt and a tiny bit of sugar are mushed around with a bit of mayo. Then coat the pork with a bit of mayo, and pat on the crust. Bake at 425 for 16 to 22 minutes, depending upon the size of your chops. Yummmm…
The lowdown:
- Pork: Rock Farm (15 miles)
- Squash: Community School Garden (8 miles)
- Potatoes: Maine
- Butter: Cabot (regional)
- Milk: NH coop
- From Away: salt, pepper, spices, melba toast (for pork chop crust), olive oil and mayo (to coat pork)
[...] us that sometimes consistency is just as important as originality. Her last few meals included this beautiful squash served with baked pork chops and mashed potatoes and local holidays featuring ham, kale and watermelon radishes. Kim also [...]