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  • Writer's pictureCody Maxwell

CSA Challenge #7 - June 12, 2021

Not only did I get to pick up my CSA like normal, but I also had the chance to visit the farm! Such fun, and it was great to meet other CSA members and see where all the food is grown! It was fun walking around the farm and having a chance to talk to everyone outside of just the Port Townsend Farmers Market. If you ever have a chance, I strongly recommend checking out White Lotus Farm & Inn!

This week I had a craving for tacos, and because this is my CSA challenge, I decided to make my own tortillas. I used one of the flours from my other CSA, a Grainery CSA from FinnRiver Grainery. I can't even start to tell you how much I love getting my flour from so close. Not only does it make me feel more connected to the area, but it also tastes fantastic!

I added a New Mexican Chili Sage Rub to the pork steaks from The Crooked Shepherd and pan-seared them. I decided on corn-radish salsa and guacamole. Garnished with fried sage from my garden and pea shoots from Space Twins!


The flowers this week once again stunning! They started amazing, but they keep getting better and better! I can't wait to see what Space Lotus comes up with next!



 

Pan-Seared Pork Steak Tacos with Corn-Radish Salsa and Guacamole

I made my own tortillas but feel free to use store-bought, and pork chop would work for this as well!


INGREDIENTS - Serving size 3

  • 9 Tortillas, flour or corn!

  • 1 Pound Pork Steaks

  • The Rub:

    • 1T New Mexican Chili Powder - This can be any Chili powder you like!

    • 1t Granulated Garlic

    • 1t Dried Sage

    • 1t Cumin Powder

    • Salt to taste

  • Corn-Radish Salsa

    • 1 Ear Sweet Corn, shucked

    • 5-6 Radishes sliced thin.

    • 1 Serrano sliced thin

    • 1/2 small Red Onion diced

    • 1 Tomatillo minced

    • 1t honey

    • 1 lime juiced

    • Salt to taste

  • Guacamole

    • 2 Avocadoes

    • 1/2 small Red Onion diced

    • 1 Serrano diced

    • 1t Ground Cumin

    • 1t Granulated Garlic

    • 1 Lime Juiced

    • Salt and Pepper to taste.

  1. Mix the rub together, dry pork chop and spread on both sides, set aside.

  2. Make the Corn-Radish by combining corn, radishes, serrano, onion and tomatillo, toss. Mix honey and lime juice in a small bowl, dress the salsa like a salad. Add salt to taste. Set aside

  3. Combine avocado, onion, serrano and smash the avocadoes. Mix well. Add in the cumin and garlic, mix, add lime juice and salt and pepper to taste.

  4. Heat a cast iron griddle, flat side up, or a cast iron. Place 1-3 tortillas in (as many as can fit) and heat on both sides. Place in aluminium foil to keep warm.

  5. If only using the cast iron pan, add a little bit of cooking oil. If you used a griddle for the tortillas, heat a cast iron on high heat. Once the oil is hot, put in the pork chop, sear on high for 2 minute, flip over sear for 2 minutes, turn to medium-high heat until at your temperature. Once done, rest the meat before slicing in for tacos.

  6. To assemble the taco, spread guacamole on the bottom, add the corn-radish salsa and finally the pork—3 tacos per serving.

Notes: If you want cheese, go for it! Cheddar or monteray jake would be good on this taco. If you'd like to add a garish, you can fry sage in the pork fat while the pork is cooking and add on the top! Greens are also a wonderful addition to tacos!

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