Saturday, August 4, 2012

plum sauce

We have been eating primarily local foods lately and really enjoying it.  It doesn't get any more local than right off of our land.  For lunch every day we've been sauteing a mix of garden veggies (such as kale, zucchini, potatoes, garlic, peppers, basil, and dill) and scrambling them with eggs from the coop, sometimes with local organic cheese added in.  It's a long way from the vegan diet that we were strict about for close to 10 years, but it feels good.  Mindful, sustainable, home-grown, and delicious.
We discovered tons of these tiny plums on our trees earlier this week and made them into an Asian-style plum sauce, similar to this recipe and this recipe.
 We used about a gallon-and-a-half of plums, a handful of cherries, basil and garlic from the garden, local organic apple cider vinegar, organic brown sugar, powdered ginger, and sea salt.  Ayla was an enthusiastic, 2-yr-old helper and taste-tester.

 This sauce was perfect for basting (locally-pastured, organic) porkchops for cooking on the grill. I think it would also be great as a dipping sauce or drizzled over stir-fried veggies.  Ayla even asked for a cup of this garlicky, tangy sauce to eat like soup.

Instead of canning the sauce, I froze it in ice cube trays, to be thawed out as needed.

It is more work to grow, pick, and process your own food.  Or even to seek out local, seasonal, ethically-raised food (ethical for the land, the farmer, the animal (if meat, dairy, or eggs), and the resources used to transport it).  I am NOT a purist, not be a long shot, but this work, this joy, this food, it is satisfying on every level.

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