So, obviously this is my first blog post and when I was preparing this dinner I had every intention of making notes and taking pictures as I went along, but, I got excited and lost focus of what my original goal was. I was also using my cellphone to take pictures so they're pretty low quality images. That being said, there aren't a ton of pictures for this post and the recipes I used are more of just a guideline (and to be honest, unless I'm baking, I don't really measure anything). For all of my posts I will be focused on using Leaping Waters Farm meats and as often as possible local produce and dairy products and telling you where all those products came from. I'm a huge fan of Good Food Good People's wide varieties of CSAs as you get a ton of vegetables you probably wouldn't have picked up otherwise, but only advise this for families of at least 4 so as to not be wasteful or just shopping at your local farmer's market.
And now, onto the Apple Fennel Pork Chops inspired by this recipe:
While the chops were marinating I washed up and chopped *some* potaotes (GFGP-Fertile Crescent Farm), the fennel bulb, red onion (Kroger), garlic (elephant GFGP-Seven Springs), apples (different varieties GFGP-King Bros.) fresh sage (also Kroger) and some more fennel fronds. I tossed some butter (Homestead Creamery) in a warm pan and started cooking up the potatoes with about a cup of Crispin. All of the rest of the ingredients went into the pan in the order they are listed as I cut them up. The pan, which you'll see in the picture below, looks like a soup pot or dutch oven, but is much more shallow. You should use whatever style of pot or pan suits the amount of food you're cooking. I should note that this "one-pot" method is one of my favorite things to do either for a side or the whole dinner. It makes clean up and leftover storage crazy simple.
The leftovers got cooked up with a couple fried eggs (GFGP-Weathertop Farm) the next morning. If you take this route be sure not to over cook and dry out the pork chops you worked so hard on the night before. The potato side dish on the other hand tasted better a little cripsy.
So that's my first attempt at blogging. I hope it was entertaining a somewhat informative. I'll do my best to take more pictures and measurements next time.
Enjoy! - Nina, The Master of None
*some* - I rarely measure ingredeints when I'm doing my "one-pot side or dinner" method since I'm only cooking for 2 and more often than not am trying to use up ingredients in the kitchen or pantry. Anytime you try a recipe I've posted on the blog, just use what feels right for you and your family's taste and level of hunger.