In season: Local pork – The Martha’s Vineyard Times


The island’s farms continue with robust and diverse offerings of vegetables, eggs, dairy products – such as cheeses, yogurts and raw milk – and excellent local meat. You can find pasture raised chicken, beef, lamb, and a fantastic selection of pork. All of these locally raised animals have had quality lives on the vineyard, spending time outside in the pastures, fed by humans who really take care of them.

Good breeding pays off with delicious and tasty meats. I recently bought a beautifully marbled T-bone steak from Gray Barn. I let it sit in fresh rosemary, garlic, a little mustard, olive oil, a teaspoon of Worcestershire sauce and black pepper, then toast it – it was delicious.

I often buy local pork; the pig offers a variety of options: sausage, hot italian, breakfast and chorizo, bacon, chops, roast, butt, loin, ribs, ham.

In my opinion, pork from small farms, raised without cruelty, is superior to pork from mass consumption. The flavor – well, it has flavor and is always juicy.

If you visit the farms around the island, there is a good chance that there is pork in the freezer. Also check out Jo Douglas, who only raises pigs at Fork to Pork,; you can see this locally raised pork on some island menus.

The reality is that most will not be able to buy local pork all the time; the best options at Cronig’s are Niman Ranch – I find their pork chops consistently delicious.

At this time of year, I think of homemade comfort foods; this pork mince recipe is perfect for fall.

Spicy minced pork with kale and winter squash

This hash is basically a base for a few meals – hash for breakfast with eggs, a fantastic pasta sauce (just add chicken broth or pasta water), or add two cans of beans. drained and rinsed egg whites and chicken broth for the soup.

Most of the ingredients I used were local. Hash couldn’t be simpler – my favorite type of cooking: clean, simple, local, very tasty and full of color. For 4.

¼ cup of OVE
1 pound hot Italian sausage, ground
4 cups of winter squash, such as delicata or butternut. Slice and peel if necessary, cut in half and remove seeds, cut into two inch pieces
1 tbsp. fresh rosemary, chopped
1 large or 2 medium shallots, halved and thinly sliced
3 medium leek halves or two large, rinsed then sliced
1 large bunch of kale or chard, lower stems removed, sliced, keeping the rib intact (chiffonade into large pieces), then soak and wring out

Preheat the oven to 400 °. In a heavy-bottomed saucepan, add 1 tablespoon of olive oil; heat over medium-high heat and brown the sausage, breaking up the meat so that it is not too thick.

Rinse your delicata squash well – you will leave the skin on and eat it. Peel your butternut. Cut in half, remove the seeds and cut into two-inch slices for the delicata or diced for the butternut squash. Stir in the remaining olive oil, season with salt and pepper. Bake at 400 ° for about 25 minutes.

Once your sausage is golden, add the rosemary, mix, then add your shallots and leeks. Mix, lower the heat and cook for about 5 minutes to soften the shallots and leeks.

Add the kale in a chiffonade, mix well. Cover for about 2 minutes. Continue cooking until the kale has softened. Remove from fire. Gently fold in the roasted squash.


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