One Local Summer, Week 4

Dinner We eat our own pork chops all the time, and man oh man are they ever tasty. Pastured pork is so different from factory farmed pork that I can hardly call it the same thing at all. I like to cook it on the grill with just a little salt and pepper, nothing else, until it’s still pink inside. Yum. I paired it with the homemade egg noodles I made earlier this month and dried, and fresh peas from the garden.

Strawberry Rhubarb pies For desert, I made strawberry rhubarb pie with fruit from the farm stand in Alstead. I tried a new to me thing for the crust this time. I used whole wheat pastry flour from King Arthur (so glad that’s within 100 miles of me! I love to visit their mothership) and half vodka and half water. It came out really well. I remembered to shred my butter on a cheese grater, which always helps my crusts come out flaky. I liked the flavor of this crust with the whole wheat pastry flour — sort of nutty in a nice way.

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3 Comments

  1. Posted June 30, 2008 at 4:32 pm | Permalink

    I am in love with pastured pork, too. It is luscious! Did you make your crust with all whole-wheat flour, or just a part? I’m going to have to try the grated butter that sounds like a great idea. Have you ever used lard? I’ve got some that I’ve been experimenting with but it always seems to make the crusts too heavy…

  2. Posted July 1, 2008 at 9:06 am | Permalink

    Yeah, I used all whole wheat pastry flour, and though it looks like a whole wheat crust in that the color is right, it really came out amazingly tasty and flaky. I’m not sure if that’s the all butter I used or the vodka, but I’ll definitely try it again.

    I had the same experience with lard as you have. Maybe I should try it with the half vodka and see how that comes out.

  3. Posted July 2, 2008 at 5:40 pm | Permalink

    Your food-related posts are so inspiring. I haven’t been doing much “homemade” lately, but now, I’m going to have to go make some pie!

    Perri

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