Pork and fennel ragout

This month we made a fun special, pork and fennel ragout with a summer corn succotash. Fennel is abundant this time of year and uniquely pairs with pork and red wine. Stewed low and slow for over a half hour, this ragout gets served with a corn succotash. Corn, zucchini, pearl onions sourced from local farms, add a sweetness to this savory dish.

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Until next time readers,

Cheers!

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