0715 Burgers and Corn Snack

Since we got our 89.5# of pork two months ago, we haven’t really spent much money on meat.  This is a good thing, as it’ll help the grocery budget normalize over the year or so that we’ll work on the pig, but also means that we aren’t eating much meat OTHER THAN pork.  Not that there’s anything wrong with that, of course, but sometimes a little variety is nice, you know?

I found myself with a few extra bucks on my way out of the market on Saturday, and so came home with a pound or so of ground bison after a nice conversation with a farmer who couldn’t! believe! that we hadn’t had any of his meat yet.  “I’ve been here 16 years!  I can’t believe you haven’t tried our meat!” “Yeah, but I’ve only been here 8 months!”

Tonight’s dinner was one of those classic Midwest summer meals – burgers and corn on the cob – the sort of thing served at cookouts all summer long.  Nothing fancy, just simple patties grilled on the grill pan, then served on asiago rolls with a slew of condiments available for your dressing-up pleasure.  There are many fancy ways of preparing a good ear of corn, but for me, nothing beats salt, pepper, and a good slathering of butter.  Sometimes simplicity is the best, you know?

Eating and growing locally: week 17


Sunday night we made amazing UHmazing bison burgers on rosemary rolls with my homemade freezer pickles and also something else that I can’t remember – corn, maybe?  The burgers were SO good and made enough that I repeated the meal for lunch twice during the week.  Nom nom nom.  Did I mention that I’ve started seriously considering beef again?  It’s been 12 years, but I figure that if I can do bison, I should at least try beef.  How’s that for news?

At the moment I’m too tired from my workout to really remember much else about our cooking this week, but SB did make some amazing breakfast sandwiches this morning with farmers’ market eggs and rosemary rolls, and one night I made an excellent green bean salad-type dish from Jamie’s Dinners.  This week I think we’re making meatloaf.

I had intended to share the recipe for the pickles, but as the cookbook from whence it originates is currently packed – along with basically all the other books in our apartment – I can’t this week.  Remind me, though.


Not much this week, but then I also forgot to water a bit.  Our basil (and also Basil, of course) is still going strong, oh miracle of miracles.  I’m disappointed with the yield from the tomatoes, but maybe they’ll do nice things in Mark or Mike’s gardens later in the summer.  I did pick a delicious-looking chili today, though.

Eating and Growing Locally: Week 16


OMG local meal

Grilled bourbon bison sausage and roasted veg – purple cauliflower, pattypan squash, red onions, and whatever else we had around.

The roasted veg is our new killer meal option – just toss whatever veg you have in the crisper with some herbs, salt & pepper, and a drizzle of olive oil, then place it all in a roasting pan in one layer.  Roast at 375 for about 45 minutes, or until everything’s cooked through and getting golden.  Really, really good with grilled meat of some sort, and also a really excellent way to use up the last bits of whatever.


Nothing new to report, really.  Next weekend I plan on potting the herbs.  We have some chive blossoms hanging out.  Yum.

Eating and growing locally: week seven (late)

Not a whole lot to report this week as we were gone to Bonnaroo from Wednesday through Monday.  Our pet sitter kindly took care of our garden in our absence.  We have tomatoes growing on the vine, but both the parsley and cilantro are definitely gone.  Time to dig ’em up and plant something new!  Lots of lettuce, beans getting taller, and one little strawberry.  Nom nom nom.

In addition to our OLS meal,  we had some failed zucchini pancakes, awesome awesome bison burgers, and munched on local peas and cherries in the car while waiting in line outside the ‘Roo festival grounds.  While the food we had at Roo was fantastic, we’re both glad to be home and back to eating good things – well, in theory at least.