I’ve gone through so many ups and downs in my life regarding meat. Should I eat meat? What meat should I eat? Fish only? Red meat is bad for my heart, right? The processing of meat scares me. Where did this meat come from? What did this animal eat? Paleo all the way baby!! Don’t even get me started on poultry. AAAAHHHHRRRGGG!!!! But here’s what I have recently decided. I love it all and for me to eat meat with a good conscience I need to know a few things. Where did this meat come from? How was the animal treated? What did it eat? How was it processed? Is it sustainable? I think about some of these things with all the food I eat. I try to buy local and organic. I want my food as natural as possible. I want to choose the best! Why shouldn’t all this hold true for the meat I eat? It should. That’s why I am so glad to have found Black Market Farm in Centennial, Wyoming. They are a local CSA farm (Community Supported Agriculture) just outside of Laramie, Wyoming. Their mission is to promote health, family, community and freedom by delivering honest, natural and simple pasture raised meats from their homestead to yours. After I read that I was hooked! As a member I get to choose a half or whole share of selections of pasture raised beef, pork, chicken and eggs delivered right to my door. Their grass-fed, free range animals are 100% natural, no hormones and loved by all who raise them. What more could you ask for?
Click here to watch a video about Black Market Farm to learn more!
Matt Sigel, Owner
Hecht Creek Road
The very first delivery I received from Black Market Farm included some gorgeous, thick, bone-in pork chops. It was a beautiful summer day and I thought they would be perfect for the grill. Here is a recipe I came up with. Keep it in mind for a summer evening on the back porch.
Grilled Pork and Veggies with Kalamata Olives, Feta and Italian Parsley
2 Black Market Farms pork chops bone-in
1/2 bottle Stubbs Chilies, Lime and Ginger Pork Marinade ( I like this brand because it is natural ingredients and no high-fructose corn syrup)
1/2 red bell pepper
1/2 orange bell pepper
1/2 green bell pepper
1/2 purple onion
1/4 cup kalamata olives chopped
1/4 cup crumbled feta cheese
1/4 cup chopped Italian parsley
salt and pepper to taste
Marinate pork chops for 4-6 hours or overnight. Heat grill. Lightly coat vegetables in olive oil and salt and pepper. Grill vegetables on medium heat until soft and cooked through. Set aside. Grill pork chops until just done, no pink inside. Remove from grill and let rest for 5 min. Slice pork chop, and vegetables. Toss with olives, feta and parsley. Salt and pepper to taste. Could serve with couscous, rice, or pita bread. Enjoy!