For dinner tonight I will be making pastured raised pork chops that I bought this past Saturday at the farmers' market in Oxford, OH raised by the Filbrun family. I believe I will sautè them and serve them with homemade applesauce, some cabbage sautèed with onion and garlic and perhaps some roasted butternut squash (all raised here on the farm) Dessert will be Brownies with walnuts that will be served with locally raised raw milk from the Streits.
The day before winter and we are easily eating mostly locally raised food. Eating in season does not have to boring and is far safer and tastier than buying possibly tainted meats and veggies from the industrial food stream. I do a lot of canning and freezing of things that hate cold weather and will not store for more than a few weeks like zucchini, tomatoes, melons, bell peppers, green beans, peas, etc.. As well as growing storage items such as garlic, onions, squash, carrots, taters, etc.. And let us not forget the winter garden under plastic that gives us leafy greens such as kale and spring mix most of the winter. You can see we have done a great deal of prep to have food available all winter. It is a lot of work but well worth the effort in my opinion.