Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Thursday, March 1, 2012

Pork Pot Roast and Local Sources of Food

Eat local food!  That is my mantra.  Sustainable eating relies on local meat and local produce.  There are different ways to find local sources of food.  If you live in a rural area, it is easy to find farm stands and such.  If you live in a city, you likely have access to a local farmer's market.  Another way to find sources of local food is to do a web search.  I live in Connecticut, and have found sources of local food by searching for "CT farms" and "CT animal farms local pork."  The CT Dept. of Agriculture lists farms on its website where individuals can purchase food.  You should check to see if your state or, if you live in a country outside the U.S., an equivalent government office, lists farms that are close enough for you to visit.  Or you could contact the farm and find out if they sell their meat through a business that is convenient for you to get to.  One of these web searches led me to www.eatwild.com, a website that lists sources of grass fed meat in the U.S., Canada, and other countries.  It has links to local information.  Finally, you might be lucky enough to have a nearby grocery store that carries local meat.  If you ask your butcher, and they do not have local meat, perhaps you could persuade them to find a source to supply their store.  Obviously, you can make this pork pot roast with pork from any source, but local is more sustainable and will help you save Planet Earth!  I served this pork and vegetables over brown rice.  It would be good with any simple grain and a salad as a comfort-food type of meal.




6 lb. Bone-in pork butt 
2 carrots, sliced
2 parsnips, sliced
½ large Spanish onion, sliced
1 large Yukon gold potato, diced
1 red pepper, chopped
½ cup chopped parsley
4 cups water
1 cup white wine
2 tsp toasted onion sea salt
freshly ground black pepper
1/2 tsp dried thyme
½ tsp dried sage

Trim excess fat off of pork butt.  Put all in dutch oven, bring to boil, then simmer for 5 hours, or until meat is tender and falling off bone.  Remove bone from pot before serving.  

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