{"id":15431,"date":"2018-01-21T21:31:26","date_gmt":"2018-01-21T21:31:26","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15431"},"modified":"2018-01-21T21:31:26","modified_gmt":"2018-01-21T21:31:26","slug":"pork-chop-with-myrtle-brussels-sprouts-roast-sweet-potato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15431","title":{"rendered":"pork chop with myrtle; Brussels sprouts; roast sweet potato"},"content":{"rendered":"

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I figured pork chops would be an excellent side for the sweet potatoes\u00a0I had been looking forward to, but the chops from Flying Pigs Farm are always so good they weren’t going to\u00a0be incidental\u00a0to anything. Also, as excited as I was about the potatoes, I was equally\u00a0enthusiastic about using myrtle<\/a> on the pork for the first time.<\/p>\n

As for those sweet potatoes, when I asked Keith (Keith Stewart<\/a>, the vegetable sage) what\u00a0cultivar they were, he told me that at this time of the year it was probably impossible to know which of the two they had planted, Covington or\u00a0Beauregard, were in the bin that day, so my call\u00a0would be as good as his. He assured me however that it was not that they had been up to any cultivar-ian miscegenation<\/em>, (I asked), that it was only that they had been moving into\u00a0each other’s fields somewhat indiscriminately.<\/p>\n

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I was going to add some watercress to the plate, for something green, but then I remembered that, from among the dozens of smaller\u00a0Brussels sprouts I had roasted on Thursday, I had kept back\u00a03 significantly larger ones, for just such a circumstance.<\/p>\n