I missed the OLS posts for the last two weeks. There was much local goodness to eat during that time — kale, green onions, a couple of small peppers, and broccoli from my garden; strawberries, summer squash, and peas from Garwood Orchard; more fresh onions and eggs from the Michigan City farmers market; blueberries form the freezer; meat from Birky’s Farm and Farm Direct Meat; and more. Somehow between camping, guests, and packing up my office I never managed to put together and entirely local meal and post about it.
This week I finally managed to get back on track. In a celebration of summer, I have prepared pork chops from Birky’s Farm along with new potatoes from the Michigan City farmer’s market, first of the season corn from Garwood Orchard. For a sweet finish, there are two kinds of cherries also from Garwoods.
For my week 5 meal, I kept the preparation simple. I washed the small potatoes on to boil. Next, I coated the pork chops with a bit of oil and herbs dressing that was taking up room in the refrigerator and then pan fried them slowly. While things cooked, I pitted the cherries. When the potatoes were almost done, I added the corn on the cob and cooked until just tender. All that was left was to pull the potatoes and corn out of the hot water and prepare my plate. To let the taste of the produce shine through I added only a touch of sea salt and fresh ground pepper.
Not Atkins friendly but simple and tasty.
