•Dark Days Challenge: BBQ Pulled Pork

I haven’t been a very dedicated participant in the Dark Days Challenge lately. Life is busy and my little blog has taken a back seat. We are still eating as local as ever, though! This time of year, most of my meals fall well short of 100%, but I would say that much more than half of the food we eat is produced locally. Veggies are the only staples we eat that aren’t local, but we still have local carrots, squash, beets, and cabbage. We finished off our local onions with this week’s all-local meal: pulled pork. Everything for the meal except the potatoes came from the farmer’s market – even the barbeque sauce! My husband came home with a giant hunk of pork (a loin end roast, for those who know cuts of meat). He browned it, then put it in the oven for a few hours with some onion, garlic, carrot, a potato, and some turkey stock until it was fall-off-the-bone tender. After spicing it up with Jamaican barbeque sauce made by Derrick, one of the farmer’s market vendors (GenuineJamaican.com), we served it with steamed spinach (the first local greens of spring!) on top and a baked delicata squash on the side. Man oh man, it was so good.

Food provided by:

• Chandler Pond Farm, South Wheelock: pork, squash, carrots, onions
• Biz-z-Bee Farm, Lunenburg: spinach
• Peaslee’s VT Potatoes: potato
• Tamarlane Farm, Lyndon: turkey for turkey stock
• Genuine Jamaican: barbeque sauce

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