Wednesday, July 21, 2010

Farmers' Market Fare - Greens and pork

A couple of years ago we were driving around the small farms of Skagit County here in Washington State, and found a cheese shop (essentially a shack) by the side of a small rural road. We stopped in and discovered Samish Bay Cheese Company. We were delighted to learn that they milk their own cows, that the cows are on pasture, and that they also had pigs on pasture, supplemented with whey from the cheese-making.

We indulged in some of their strong gouda, which ran out too fast. We also bought some bacon, the best bacon I've tasted.

Not many weeks later, we discovered them at the Anacortes Farmers' Market. Now we see them regularly. Last week we bought some side pork from them to go with the armload of greens we bought from Moondance Farm. Here's what happened next:

Greens and Side Pork 
1 lb or so grass-fed side pork
3 lbs or so mixed greens, such as collards, kale, beets, spinach, etc
1 bunch garlic scapes
3 T or more balsamic vinegar (or according to taste)
½ t coarse sea salt
On coming home from the farmers’ market, leave the side pork on the counter to come to room temperature. Leave all the greens on the counter, or wash if gritty. With scissors or your hands, snip or tear the greens into strips about an inch wide. Chop the coarsest stems about an inch long. Cut the garlic scapes, including the buds, an inch long or so. Snip the side pork with scissors into about ¼-inch strips. Saute the strips till some of the fat melts, then add the garlic scapes and stem pieces and cook for a minute or two. Add the prepared greens, a handful at a time, and stir until hot and wilted before adding more. When all the greens have been added to the pot and stirred well, add a cup of water and cover. Cook for 15-20 minutes or until as done as you like. This dish is nicest when it has been cooked thoroughly.  Remove the lid, stir a few more times, and add the balsamic vinegar and salt. Stir some more, taste, adjust the amount of vinegar and salt, and serve with a yellow vegetable. Can also be served over rice. Leftovers, if any, are excellent for breakfast the next day.

3 comments:

Toni said...

Oh Peg... I can almost smell it cooking!

Toni said...

PS... I LOVE your blog template!!!! Love love love it!

Eloise said...

Sounds yummy and perfect for this season :)

I assume brown rice, yes? It's so good with the dark greens :)

I have a hankering to make tomato basalmic jam... would you try it?