So once it’s been actual weeks between posts, it starts getting harder and harder to write. Especially because a lot has happened in real life lately, and I haven’t really been focused on food. But ONWARD. I will post some short little recap things to get back in the swing of things.

Here’s what I got many, many weeks ago in the 16th week of the CSA. Like, early October.

There are:
-Sweet potato fingerlings
-More purple peppers
-A Napa cabbage
-Onions
-Apples
-Decorative squash
-Salad greens
-Kohlrabi
-Rosemary

It was finally getting chilly, so I hauled out the slow cooker and did a pork loin roast.

In the past for similar meals I’ve used hard cider, but this time I used regular–I prefer it with the bite of hard cider, which even a few splashes of cider vinegar weren’t able to match. This was too sweet for me. But anyway.

Chop up a couple onions, a few potatoes (I used smallish brown ones of an undetermined variety!), a few cloves of garlic. Sear the pork shoulder (season first w/ salt and pepper). Soften the onions and garlic in olive oil, then throw every else–potatoes, 2 cups cider, a sprig or two of rosemary, the pork–in the slow cooker.

Cook on low for 8 hours.

I was lazy and didn’t trim any fat off the pork, so the liquid was pretty fatty. I poured the liquid into my gravy separator to get some of the fat off before I reduced it.

It’s not a pretty dish. Next time I’ll serve it with some chard or other greens, and find other ways to liven up the presentation:

Still, nothing beats walking into the house to the smell of dinner all ready to go!

—
Other housekeeping notes:

-Here’s one of those chairs with a couple coats of stain on it:

And as a reminder, the before:

We just need to finish staining the other three and then get fabric and do the seats. Before Thanksgiving.

-We visited my favorite baby again a couple weeks ago, too. Gah, the cuteness!

That more than makes up for the frumpy dinner, right?

-I am back to freelancing full-time. Need some writing done? Shoot me an e-mail!