About the Dish

12 ounces Pastured Ground Pork
2 cloves Garlic
2 sprigs Oregano
1/2 teaspoon PeachDish Salt
2 small Spring Onion
2 ears Corn
6 ounces Summer Squash
6 ounces Snap Beans
1/4 cup White Cooking Wine
1 pat Butter
Per Serving
Calories 589
Total Fat 36 g
Saturated Fat 13 g
Trans Fat 0 g
Polyunsaturated Fat 7 g
Monounsaturated Fat 14 g
Cholesterol 117 mg
Sodium 803 mg
Total Carbohydrates 33 g
Dietary Fiber 7 g
Sugar 12 g
Protein 36 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Prepare your mise en place: Peel and mince 2 garlic cloves. Pick and chop oregano leaves. Trim roots and ends from green onions, and thinly slice the rest crosswise, keeping white and green parts separate. Remove husk and silk from corn. Place each ear flat on cutting board, and use a large, sharp knife to run the blade down the outside edge of the ear to cut kernels away from cob. Turn the ear slightly and repeat, until all the kernels are cut from the cob. Trim ends from squash, and cut squash into 1/2-inch cubes. Trim ends from snap beans, and cut beans into 1-inch pieces.
In a mixing bowl, combine pork, minced garlic, oregano and 1/4 teaspoon PeachDish Salt. Divide mixture into 12 equal portions. Roll each portion between your cupped hands to form a smooth ball.
Heat a skillet over medium-high heat, and add 1 tablespoon cooking oil. When oil is shimmering add meatballs. Sear 2-3 minutes without stirring to brown on bottom. Turn meatballs a quarter turn, and cook without moving 2-3 minutes to brown on bottom. Repeat 2 more times.
Reduce heat to medium, and add green onion whites. Cook 1-2 minutes, stirring occasionally. Stir in corn, and cook 2 minutes more. Stir in squash, and cook 2 minutes more. Stir in snap beans, and cook 2 minutes more.
Stir in green onion greens, 1/4 teaspoon PeachDish Salt, and cooking wine. Stir in butter to melt. Taste and adjust seasoning as desired with PeachDish Salt.
Serve and enjoy!