Did you really think Persephone would forget to include a pork dish this week? O ye of little faith. Tonight’s family dinner was a symphony of piggy-ness. The way we all like it. This pig, trotters and all, was entirely from our friends at Bluescreek Farm Meats in the North Market.
Persephone’s Local Cassoeula, serves 6
5 oz bacon ends (ours were from Curly Tail Farm)
3 pounds pork spare ribs, cut into two-rib sections
1 pig’s trotter, about a pound, split (just ask)
4 links Italian Sausage, each quartered
4 baby leeks, white and light green parts sliced and rinsed
3 carrots, cut in batons
1/2 cabbage, cored and leaves separated
6 cups stock, 6 cups water
Olive oil, salt and pepper
In a large roasting pan (because it’s just that big of a meal) placed over two burners, crisp the bacon ends. Then add the leeks, and soften over medium heat. Season and sear the trotter, over medium high heat. Add the stock and let it reduce for five to ten minutes. Add the ribs, and the water. Bring to a boil, add the carrots. Reduce to a simmer. Cook for about 30 minutes. Add the cabbage and the sausage. Cook for another 30 minutes.
Serve with Stutzman Farm Grits (polenta). PK tip: dried polenta or grits take almost an hour to cook completely through, be generous with the liquid (i.e. stock, water or milk).
This is a terrific meal to serve family style. People serve themselves and others. It can be a messy, lovely affair. In a way, this is what local foods is all about: food bought from local farms and families and shared with your family and loved ones. Salute! (To your health!)
The only non-local ingredients were salt, pepper and olive oil. For complete sourcing, see the Farms and Producers page.