- one small pork round roast
- a splash of rich, green olive oil
- enough herbs de provence to cover the top of the roast
- sea salt, to taste
- Squeeze of lemon
- cracked black pepper
- one half of a butternut squash, seeds removed
- liberal splashes of pumpkin seed oil
- sea salt
- two good handfuls of wild greens
- dibs and dabs of herbed goat cheese
- a sprinkling of sunflower seeds, salted
- Lap waves of pumpkin seed oil on the cut-open half of butternut squash. Sprinkle with sea salt. Roast in a 400° oven for forty-five minutes, or until the flesh yields to your fork. Take it out of the oven and let it cool.
- Smear the top of the pork with olive oil, lemon, sea salt, the herbs de provence, and cracked black pepper, enough to make a crust on top. Roast it in a 425° oven, or until the meat thermometer reads 140°. Don't worry if your oven smokes.
- Slice the pork roast into large bites. Save half of it aside for the next day's festival of eating.
- Lay down a bed of wild greens, then arrange the pork neatly on top of it. (Who am I kidding? Just throw the pork in there, because you're only going to eat it.) Layer chunks of soft butternut squash, gobs of goat cheese, and more pork on the greens. At the last, sprinkle some sunflower seeds on top.
- You probably won't even need dressing. Everything else is so richly textured and five-thousand tasted that anything else would be overkill.
Gooseberries Fresh Food Market