Becoming Locavores, Part 2: Late Summer Farmers' Market Dinner

Another Saturday, another successful trip to the Creedmoor and Wake Forest farmers' markets. This week's haul included purple carrots, Malabar spinach, goat's milk Roquefort, goat cheese w/ fresh herbs, spelt flatbread, tomatoes, hot peppers, eggplant, Mississippi Red peas, Yukon Gold and red potatoes, and organic, pasture-raised pork loin chops.

The spinach and carrots came from Turtle Mist, and as always, it was good to see Bob and Ginger. I'll be going over to their farm tomorrow to trim hooves and tag ears. Should be a wonderful learning experience.

I also learned a lot more about Pine Knot Farms. We've been getting vegetables and fruits from Mark for a few months, but I just recently learned that this farm is certified organic and also does pasture raised pork. I picked up some loin chops this morning:



and they turned out wonderfully:



Kate used the eggplant to make baba ghanouj:



and I took the carrots, hot peppers, goat's milk Roquefort, and spinach:



and sauteed them all together in a little olive oil:



for this wonderful meal:



And as you can see above, Mike T. Bunny loves the purple carrots too. Check back soon for a post on making bacon, start to finish. If you can get a whole pork belly, its not as tough as you might think. I continue to be amazed at what I can find within 20 miles of home.