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| It's finally spring and local products are coming in after a long cold April. Here's our dinner: Pork chops raised on Ernst Farms, local bok choy, local lettuce. Tomatoes grown in midwestern greenhouse. |
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| The grilled pork chops. |
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| Bok choy, also cooked on the Weber Grill. |
Preparing to BBQ.
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| Pork chops in marinade. Just a few chives from our own garden! We used a recipe from Epicurious, with several variations: "Grilled Asian Pork Chops and Baby Bok Choy." |
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| Chops and bok choy ready to cook. Our source again was Argus Farm Stop, a store quite near our house that sells consignments from local farmers and producers. |
GRILLING!
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| Instead of snow on the ground, we have fallen petals from a blooming tree. |
I LOVE food cooked on the grill. And by the way, three cheers to grilling "right" with charcoal and a chimney!
ReplyDeleteYes, finally spring.
ReplyDeleteI love bok choy but my husband doesn't.
We grill all year round, but it's even better when you can eat your meal outside!
ReplyDeleteYum! I always look forward to grilling season. Will have to try that pork chops marinade.
ReplyDeleteEnjoy your weather! Have a great week. Cheers from Carole's Chatter
ReplyDeleteI don't own a BBQ grill, but we do love eating outdoors on the deck- I'm a snow bird and just returned from a warm Florida winter to Philadelphia where it is 54 degrees and cloudy /rainy..Looking forward to the summer
ReplyDeleteI love grilling season! I’ll throw about anything on the grill... one of my favorites is actually nappa cabbage cut the long way into wedges through the root so it stays together, then brushed with a mix of rice wine vinegar/soy sauce/sesame oil.
ReplyDeleteTtrockwood