Local Food Challenge February Week Four

What's local for this meal?

First, I would like to thank my patient husband Ken as he waits for me to snap photos where the food looks appetizing and the background piles of unfinished projects are minimal!

Today it was pork spare ribs slow cooked in a variant of a Jane Brody barbeque sauce recipe - saute onions, add 1/4 cup vinegar, 2 tablespoons molasses instead of brown sugar,  powdered mustard instead of prepared ball park mustard(1/2 t - 1T - how hot do you like it?), juice from one lemon, home canned hot sauce and tomatoes instead of ketchup, and instead of my usual 1 tablespoon each of fish sauce (from Asian grocery) and organic tamari, I used some Worcestershire that Loyal made from unknown recipe and ingredients.  Bring the sauce to a boil and simmer a bit to meld flavors while browning the ribs in a heavy skillet.  Combine and bake at low temperature, turn frequently  until well cooked and slightly browned.  

We also had left over corn bread - our corn masa soaked in our kefir, add and beat one egg and sweetener like honey if desired.  In separate bowl combine 1 cup of flour or for the gluten intolerant 1 cup rolled buckwheat groats, 1/4 teaspoon salt, 1/2 teaspoon baking soda, and 1 teaspoon baking powder (I mix my own to avoid gmo ingredients). Place pie "pan" or quiche pan in oven.  Preheat to 425 degrees. Once hot add 3 tablespoons fat (our lard or butter here) until melts. Swirl in pie plate to grease pan. Pour most of the melted fat to masa mixture stirring so egg doesn't cook.  Stir in flour mixture gently and pour into greased, warm pie pan.  Bake about 15 minutes until sides come away from pan and top has browned a bit.

For a vegetable it was broccoli from the freezer with a creamy cheese sauce and a sprout and baby green salad with cultured vegetables.

Purchases from unknown location: molasses, fish sauce, tamari, lemon, vinegar, baking soda, flour or buckwheat groats, salt
Locally sourced purchases: milk for kefir, milk and cheese for broccoli sauce.
From our farm: meat, onions, garlic,  and tomatoes for sauce, corn and egg for corn bread.  broccoli, salad greens, vegetables for cultured vegetables.