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Grokfeast in Monroe City, Missouri
Posted By Mark Sisson On October 10, 2011 @ 8:30 pm In Reader-Created Content | 3 Comments
My 11-year-old son, Charlie, begged us to enter this year’s Grokfeast challenge. Sure, sure, we said, nodding and then promptly forgetting after telling him he was in charge of all the planning.
Fast forward to yesterday morning when Charlie reminded us of the impending deadline: Oh, crap. Grocery budget for the week was already shot so the entire feast had to be from what we had on-hand. Hubby barely beat the sun home from work so I had to do some pretty quick & dirty camera work. (FYI: Capturing volleyball shots in the dark? Not really a good plan.) Inviting others over to share our feast at the last minute? Nope, too late.
Still, we not only managed, we had a blast!
Before we got to the yummy portion of the picnic, we had a goofy, loud, and terrifically fun game of volleyball in the front yard – taken to a whole new level by dog slobber. Four of us were barefoot, one was FiveFingered (me!), and three hardheads wore shoes.
Not fancy, not painstakingly planned, and definitely not professionally photographed but primal and loads of fun nonetheless!
Dishes for the feast: Simple & scrumptious! The venison, roasted over an open fire, was hunted by friends of ours and butchered by us last fall. The majority of the ingredients that went in the green tomato soup were gathered from our own organic garden that very afternoon. The melons were from an adaptivar landrace we grew this year, also harvested that afternoon. The kombucha was homebrewed over the past several days.
I dreamed up the soup from a last-of-season garden picking. An afternoon stroll through our frost-bitten garden gave me a basket of produce with which to work and a dive into the deep freeze netted me some frozen turkey stock I’d made a few months back as well as a lonely pork steak.
Saute three small onions and some minced garlic in fat. (I used a combo of butter and coconut oil.) Once those are sweating, throw in a generous handful of chopped sweet peppers. Saute until tender. Two quarts of stock (I used turkey) are added, thinned with water if desired, then salted & peppered to taste. While that is heating, fry a large pork steak and coarsely chop 8-10 green tomatoes. Add the tomatoes, pork steak, oregano, chives & garlic chives, all chopped. Adjust seasonings to taste and serve once tomatoes are soft. If you don’t have a problem with dairy, try mixing in a dollop of sour cream. (I’ll add sour cream to anything!)
List of participants: The Speed Family – Steve (40), Diane (43), Cody (17), Isaac (15), Charlie (11), Duke (9), Nellie (6), and Josie (2) – along with three dogs, four cats, and an occasional curious chicken or three.
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