Local Food: There's little that's more succulently rustic than a nicely aged potted meat. For the Quebecois, it might be creton, or ciccioli in Italy, also known as rillettes in France. Whatever the name, the variations on this traditional home technique provide a texture similar to a liverwurst spread, but with much more pork flavor. With pork ribs provided by the famous cheese makers at Jasper Hill Farm, Steven slowly cooks the meat in a braise of Shelburne Vineyards NuMondo red wine until it is fall-off-the-bone tender. The pork rests for a few days to let the flavors develop. It's then finely shredded and mixed with blueberries from Shirley's Produce that Steven preserved over the summer. With just the right combination of smooth textures, the rillettes are spread on a hearty grilled slice from a six grain loaf baked at Patchwork Farm & Bakery. Topped with pickled red onions and ramps for a touch of tartness, and served with a sprout salad for a bit of green to balance out the rich pork, the rillettes are drizzled with mustard elderberry vinaigrette to finish, featuring elderberry juice from Honey Gardens.
Around the Galaxy: With Valentine's Day approaching, consider the bright red Catching Fire: How Cooking Made Us Human or a passion infused combination of recipes and travel writing, In Late Winter We Ate Pears: A Year of Hunger and Love by the proprietors of Osteria Pane e Salute in Woodstock.