Local, Good Food @ Melo FarmsSunday, April 1, 2012
In celebration of all the good food I have been enjoying lately, here is a post dedicated to the great food from my local pork farm, Melo Farms in Yale, Michigan. Melody and Lynn are not only my favorite pork and chicken farmers, but they are also my friends. Melody made me a wonderful batch of chicken broth for my post-surgery recovery (today makes 48 hours out from surgery, and counting). That was generous, and I am enjoying my recovery with the finest foods.
Chicken broth can be dressed into soup in many creative ways. However, I sometimes like the plain approach so that I can savor the goodness of real and fresh broth. So yes, don’t throw those chicken carcasses away after you eat the meat – the best part is still to come. The broth. Here I chose to dress my broth with fresh leeks, fennel, and cubanelle peppers. I topped off the broth mixture with pepper and tarragon.
A few days ago, I enjoyed some grilled, pastured Berkshire pork ribs, with a perfect, free-range egg over medium. The food is of such high quality, and it is all so satiating, my meals are smaller than would be the norm (from my deep, dark past) with industrial meat and eggs. I like to top off my eggs with fresh dill.
Here are the pork brats I get from Melo. Look at the meat integrity and color. Here I am cooking them in coconut oil.
Finally, here is a mostly Melo meal of the pork breakfast links and a 2-egg omelette stuffed with fennel and onion, and topped off with almond slivers. I added a small Kale salad to top off the omelette for a distinctive taste and the goodness of greens.
Yes, being on the primal, or paleolithic diet, as a lifestyle, is very defeating and starvation-like. Of course, I say that with a huge smile.