Always room for a salad

This post expired on May 10, 2024.

Hello May!

There is a true abundance of Lettuce and greens on our market these days. I wanted to share a vinaigrette recipe from one of my favorite blogs I’ve followed for years! And below is the Pork Section of Fox Farm’s research on price comparison.

The Market is open until Wednesday at Noon
Get started here: Tullahoma Locally Grown Market

From The Nourising Gourmet

Creamy Balsamic Vinaigrette

Ingredients

1/3 cup balsamic vinegar 2/3 cup extra virgin olive oil 2 teaspoons dijon style mustard ¾ teaspoon unrefined salt 1-3 garlic cloves, peeled, and finely minced or put through a garlic press 2 tablespoons coconut milk (full fat), cream, or unsweetened, homemade coconut yogurt

Instructions

Mix all of the ingredients together by either whisking in a small bowl, or putting in a 2 cup jar, placing the lid on, and shaking. Shake before each use.

Pork

Fresh pork products purchased from the grocery store have a 12% to 15% solution of additives which can include water, salt, potassium lactate, sodium phosphate, and/or lemon juice/citric acid. The exception is when the package states the meat is All Natural but, even then, look at the label because it may contain water and salt. Locally Grown pork does not have any preservatives or additives in the meat.
Industry Standard for commercial pork sausage is up to 50% fat. Locally grown sausage is much lower in fat – usually about 20% fat or less.
Most commercially produced bacon has nitrates and other preservatives in it. All natural bacon is the exception in the stores but even then read the label for contents. Commercial bacon has a long shelf life in the refrigerator in comparison to locally grown bacon.
The bacon from locally grown is either uncured or cured. Uncured means the meat was sliced and packaged at the processor and nothing has been added to the meat. Cured means seasonings (salt, pepper, and sugar) have been rubbed on the meat and it’s hung in a cooler for a few days to “cure”. There are no nitrites or nitrates in the locally grown bacon and this is why it is kept frozen.
When buying meat, look at the weight on the package because many packages of bacon and sausage are less than one pound. In order to conduct a more accurate price comparison, sausage and bacon packages weighing less than one pound were recomputed to the one pound selling price.

See you Thursday!