Eat Local Connecticut Challenge

3

My farmer friend Patti Popp of Sport Hill Farm started a Facebook group with a challenge: Eat at least one locally sourced meal a week from June 1st through Dec. 30th. I love seeing what everyone is making each week and as time progresses I think there will be a lot of recipe inspiration.

I need to play a bit of catch up in posting my challenge meals, so here goes:

Week of June 1st
Pork Tacos

Pork Chops/Radishes/Cilantro/Scallions – vendors at the Elite Farmers Market
Corn tortillas – not local

This dinner is our re-creation of the simple style of tacos at our favorite Mexican restaurant. We grilled two pork chops, cut the meat off the bone and put it into corn tortillas topped with fresh sliced radishes, cilantro and scallions. To top them off we just added a touch of hot sauce. That’s all there is to it. These tacos are clean and fresh.

Week of June 5th
Fried Eggs on Olive Pepper Toast with Asparagus

Olive Pepper Bread – Wave Hill Breads
Bacon – Mountain Products Smokehouse via Holbrook Farm
Asparagus – vendor at the Elite Farmers Market
Eggs – The Farmer’s Cow

During the week we keep breakfast pretty basic, but on Saturday mornings we do it up. It’s a nice way to welcome the weekend. This breakfast was easy to do, but I think it looks fancy enough for company. For each serving, we fried two eggs and placed them over a couple slices of toasted olive pepper bread. On top we placed two grilled spears of asparagus (leftover from the night before) and sprinkled on a little crumbled bacon.

Photos by Renato Ghio

Join the Conversation

  1. Anonymous says:

    I'm lovin' it (TM?). Breakfast looks fabulous!

  2. Anonymous says:

    That's awesome. You know, we wanted to do something just like that, so here's a great opportunity to join in with others. 🙂

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