Thursday, May 20, 2010

Buy Local!

Dinner tonight: pork chops from Hidden Pasture Farm in North Pownal, Vt. baked in g-free bread crumbs, a sprinkling of Adobo and a finishing shower of Zataar. Side of sauteed green beans. Marvelous! This is part of the reason why I'm a part-time vegetarian...And for a change, I actually went out and met my meat.  Fiona Harrar and Seth Hanauer treat every creature on their farm with TLC.

Tomorrow:  Eggs from Mighty Food Farm:
Bon Appetit!


  1. Hi Stacey!
    Pork chops look yummy - how long did you cook them? Mine are always too dry. There is a farm about 30 minutes away that sells their own meats, cheeses - etc. I hope to get down there this summer.

  2. Hey Jeanne - The bread crumbs help seal moisture - as does baking at a lower heat (325 vs. 350. 20 minutes then flipped for another 20. Now I'm hungry again...

  3. Hi Stacey,
    Looks so Good! It's so worth buying local. It tastes so much better and is better for you!....

  4. I'll have to try this. The chops look fantastic! And the "recipe" is simple enough for a weeknight meal. Thanks!