Joey brought over four pork chops and threw them on the grill, along with some of our overabundant summer squash and some storebought corn.  The pork chops were pastured, brined overnight in an herb-salt-and-water solution, then cooked a bit faster than we'd planned.  (In the photo above, Joey's letting them finish off atop some ears of corn to get the meat further away from the heat.)

I'd never tasted pastured pork before, but every other pastured meat I've tried has been ten times better than feedlot produce. So I shouldn't have been surprised that this pork was also phenomenal.  We'll definitely be making an order of our own soon.

Meanwhile, if you live in or near Rogersville, Johnson City, or Knoxville, Tennessee, J.E.M. Farm likely delivers to your town and even offers a CSA.  I'm looking forward to a field trip to tour their operation once our own garden slows down for the year.

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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