Apples and Pork

I’ve always been a fan of the combination of apples and pork. Dates back from a childhood where my mom never served pork chops without a side dish of applesauce. You do know the easy way to peel fresh ginger, right? With a teaspoon? Just lightly scrape off the peel? Like I said, easy.

Apple-Blue Cheese Rings

Sadly, as is happening more and more these days, I don’t remember where this recipe came from originally – but it’s a great snack or pre-dinner bite. I love, love, love apples and blue cheese. The candied nuts are a bit more elegant than just using plain nuts, although that would be a quick and easy alternative.

Notes on Apples

I’m excited to see the apples start this week, the start of a weekly apple installment that will take us well into the fall. Typically, the first apples of the year are better for cooking as they are more tart. This (weird) year, however, boxes could have contained red delicious, golden delicious, golden something-or-other, and Read More…

Ideas for Fall Produce

Each week I put together a collection of recipe ideas for what’s arrived in our beautiful Riverview boxes, but you know, sometimes you just don’t have the time or inclination to follow a recipe. Or maybe you’re in a situation where you don’t have the equipment or ingredients to do anything relatively elaborate. This weekend Read More…

Country Style Sausage with Fried Apples

Yes, you can make sausage. Yes.

This recipe is adapted from “American Cooking: Southern Style” by Eugene Walter. A nice recipe if you don’t have a meat grinder. You can hand chop the pork or use a food processor to finely chop the pork. Just be sure not to process it too much. You want to use a fatty cut like pork shoulder (not pork loin) so you get the ratio of fat to lean needed for sausage. Go to Riverview’s booth at your favorite farmers market and buy some pork shoulder. Come home and make sausage.

Wilted Greens Salad with Butternut Squash and Apple

This recipe appeared in the February 2012 issue of Bon Appétit. It’s very like the wilted kale salads that have become ubiquitous on high-end salad bars.

This recipe is from Michael Paley of the Garage Bar in Louisville, Kentucky. As the magazine put it, “This dish flips conventional Southern cookery on its head. Rather than cooking greens into submission, they’re quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad.”

I can’t wait to try this. And yes, I still have a butternut squash from last year’s box that’s been waiting for just this recipe.