One Local Summer, Week 7 Babyback Ribs and Green Beans

This is somewhat of a cautionary tale about finding and remembering recipes this week. I always read the food section of the newspaper each week and I also read a variety of food blogs - recently, the folks around the country who are participating in the One Local Summer eat local challenge. Earlier this week, I remember reading more than one or two descriptions of preparing ribs. And I also saw a recipe for green beans, using a little maple syrup, that sounded interesting. Then, I happened to see that Sheridan was having Carlton Farms babyback ribs at what looked to be a good price. And I got green beans from the CSA. So, I went back to look for those recipes I'd seen. And, of course (!) I couldn't find any of them. I don't know why I read things and think I'll remember where to come back to find them. I think I need to do more bookmarking of online recipes and more cutting out of newspaper ideas.

But, obviously, there are lots of ways to cook green beans and ribs. As it turns out, we have some locally made barbecue sauce in the fridge and it seemed to make sense to use that rather than make something new from scratch - especially since it was a warm day and less time in the kitchen sounded better than more. So, the ribs got the "Ooga Booga" treatment - with advice from the butcher at Sheridan on how to cook them. And, in a happy coincidence, while looking for the previous recipes, I found a nice description of a treatment of green beans in the blog of another OLS participant: Versatile Green Beans by Ami at Writing:My Life . She used tomatoes, onions and garlic (which I had on hand), basil (which I have in the garden) and goat cheese (had a small chunk leftover from the anniversary party). I also roasted some fairly local small potatoes with a little olive oil and salt and pepper.

Here is the rundown of where our dinner tonight came from:
Babyback ribs - Carlton Farms, Yamhill Valley
Ooga Booga BBQ Sauce - made in Northeast Portland
German butterball potatoes - from "Oregon" (according to New Seasons market)
Green Beans, tomatoes, and onions- from Deep Roots Farm, our CSA
Garlic - farmer's market
Basil - our backyard
Goat cheese - Rivers Edge, Logsden, Oregon

We had spent most of the week eating leftovers from our anniversary party, and had two dinners out. So, today was really the first time I was doing any serious cooking this week.