Above are the ingredients for Nash and Patty’s dinner yesterday evening. It took only 1/2 hour to prepare, was almost entirely local, and tasted delicious. First we preheated the oven to 350°F. In went the small potatoes to start baking. The pork chops were seasoned with garlic salt and pepper, and browned in a skillet in Nash’s camelina oil for 3 minutes per side. Then they were transferred to an oven-proof pan and put in the oven for exactly 10 minutes. Meanwhile, we splashed a little Olympic Cellars Working Girl white wine in the skillet, and put in some chopped leeks to soften and flavor the wine. Then we added the kale and covered it to simmer. The purple sprouting broccoli went into a steamer.
After 10 minutes in the oven, the pork chops came out to sit for 10 minutes. By the end of that, the broccoli and kale were done, as were the small potatoes. We put the white wine bottle on the table, along with a little Alpenfire vinegar to sprinkle on the veggies, and voila! A tasty, local meal, that’s healthy and easy to prepare. Everything but the potatoes, salt and pepper came from the Olympic Peninsula. We are so lucky to live in a place where that is possible.