I am an advocate for clean food. No, check that, I am a screaming meemy for clean food. Non-GMO, organic, local, traceable, safe. I have been this way most of my life. I blame my parents. They raised me on home grown vegetables and then had the nerve to send me to a school that grew its own food, at least most of its own food. In WAY upstate NY. Like almost Canada upstate. We spent a considerable amount of time working in the garden, composting our scraps, worrying about lambs born on cold nights and chasing a young steer out of the barnyard with a bucket so we could let the horses out and feed the goats. The school took an entire day off to harvest the enormous potato field. Enormous like, "can be seen from space" enormous. By hand. After the tractor went through, we young things sporting our dungaree coats and pants, got into the potato rows and starting picking. And picking. And picking. It took our entire school population of 100 humans an entire day to pick and sort the potatoes. So I get it; I get what it takes to grow food. I get the worry, the failed harvests, the work, the inopportune snow storms. I get it. And I am willing to pay someone to do most of that for me now. And actually pay them what it costs to grow this stuff and the amount of work it takes to urge a seedling into a vegetable in the inter-mountain west.
So I spend a lot of time on food: sourcing, buying, cooking and feeding food to my small family: one daughter, one hungry husband, 1 spoiled dog and 2 naughty cats. The horses tend to take care of themselves, luckily.
Soooo today's food adventure: banh mi sandwiches made from our pig. No, we didn't raise a pig but we met a lovely family that did. www.paisleyfarms.com This is no ordinary pork. This is the best pork I have ever eaten. Ever. So, the tiny pork meatballs made with green onion and fish sauce were meltingly good. TIP: chill the meatballs before you brown them and they will roll around the pan happily, rather than flatten out and get stuck and stop being balls.
Sriracha mayo spread on sourdough rolls from the Stone Ground Bread company, toasted, carrot and daikon radish slaw (rice vinegar, sugar and salt mixed with grated carrot and daikon, left to sit for an hour or so) 4 perfect pork balls and we had an amazing meal.
To see the complete recipe, visit Epicurious.
When asked where he likes to eat in Park City, my husband replies, "At home." I am proud of that. Really proud.
