Well, there have been several local meals over the course of the two weeks, but this one was my favorite: pork chops, macaroni, and gravy. When I say gravy, I mean the Italian-American red stuff which some might call sauce. I reserve the word sauce for the meatless varieties. The simmer-all-day-and-eat-at-three-in-the-afternoon stuff has meat (typically braciole, sausages, and meatballs) and thus, is a gravy.
I made this gravy by pan searing the pork chops (from Ox Hollow Farm) then adding two jars of Waldingfield Farm's organic tomato-basil pasta sauce. I let that simmer while I made the macaroni. I made rigatoni from scratch using Hodgson Mills semolina flour (not local, but as close as I can get to my home that I know of). The olive oil is from Italy (Marco Polo). I boiled the macaroni in water that came from my own well with salt that came from Rhode Island.
I grated some cheese from Sankow's Beaver Brook Farm, that was rather similar to a pecorino romano, although it's cow cheese. And of course, the wine was Vista Reposa from McLaughlin Vineyards.
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