Pork

(2023) Fennel Rubbed Pork Chops with Apple, Kale and Sweet Potato

Published at In Category Apples, Greens, Kale, Pork, Recipes, Sweet Potatoes

Tomorrow night I’m going to make the pork chop recipe below because I deserve a nice dinner. And it will use up a number of things from the box. I’m not sure what I will do with those cucumbers. I truly feel as if I am cucumber-ed up this year and I love cucumbers. I’ll probably share with my neighbors. The apples will keep, the okra will get pan-fried to go with the pork chops, and the peppers will go into the refrigerator to come out when I return. My husband is a huge fan of pimento cheese, he may get a big batch next week.

The recipe calls for kale, but I’m going to make this with what I think is our bunch of turnip greens. And substitute our big white sweet potato for the two medium ones called for here.

(2022) Roasted Poblano Strips with Cream (Rajas a la Crema)

Published at In Category peppers, Pork, Recipes

This week’s box included a small bag of hot peppers with jalapenos, habaneros, and poblanos. The heat in poblanos can vary – sometimes mild, sometimes hot. This recipe came my way from the Splendid Table and is originally from Rick Bayless’ cookbook More Mexican Everyday. I like to save up my poblanos until I have enough for this recipe, but you could also substitute some bell peppers. The recipe suggests using the rajas as part of a vegetarian taco filling. We did that, then enjoyed the remainder in a creamy chicken dish later in the week. In addition to vegetarian tacos, rajas are the perfect accompaniment to grilled meat or fish tacos, to steak or pork chops, or to grilled, sauteed, or broiled fish or chicken.

(2020) Pikliz

Published at In Category Cabbage, Carrots, Onions, Pork, Recipes

Pikliz is a traditional accompaniment to griot, the braised and fried pork dish that’s pretty much the national dish of Haiti, but I’m told if you’re Haitian, you eat it with everything. It’s delicious enough that I believe it.

Consider this the summer slaw you’ve been dreaming of. Crunchy, tangy with citrus juice, just a little bit hot (with the amount of pepper we’ve included), it’s just the right side for rich dishes or anywhere you want something with a peppery punch.

When first made, the pikliz is pretty hot, but the heat mellows as it sits and we found the final result here perfect for folks who appreciate a little heat, but don’t want something overwhelming. Rock Steady’s Jacob Thomas notes that when his mother makes this, “she throws in all the hot peppers in there.”

(2018) Brunswick Salad

Published at In Category Field peas, Okra, Pork, potatoes, Recipes, Tomatoes Tags: , , ,

David Larkworthy demoed this recipe at the Morningside Farmers Market in 2010 and I still remember it every year when okra arrives in season. It looks a little complicated because it’s a riff on Brunswick stew, a mixture of lots of flavors, but it really goes together pretty quickly and will surprise anyone who thinks okra can only be served cooked.

Recipes for Brunswick Stew are some of the most frequent requests we get at the AJC. Here’s a delicious summer variation, adapted from a recipe Chef David Larkworthy of Five Seasons Brewery as demonstrated at the Morningside Farmers Market this July. The okra in this recipe is raw, and it’s delicious. But here’s a tip: don’t expect this salad to keep. The okra is fresh and crisp when first cut, but after a day in the refrigerator, it starts to exude that sap that makes it such a great thickener, and that’s not a texture you want in your Brunswick Salad.

(2018) Pork Loin Stuffed with Fennel Fronds

Published at In Category Fennel, Meat, Pork, Recipes
fennel

My big idea for you this week is what to do with those fennel fronds. In the past I’ve been a little stymied by them – big bunch of fronds, recipes that call for a sprinkle or two. What to do with the rest? Then earlier this year I ran into the idea to turn those fronds into stuffing for a pork roast. Brilliant! The combination of slightly anise-y fennel fronds with garlic and lemon and pork – it’s absolute heaven.

So I cobbled together this recipe from various points of inspiration. And calling it a “recipe” is probably unfair. It’s just a concept. But it’s delicious. You’ll find bunches and bunches of recipes online – some using the fronds, some using the bulbs. Pork and fennel is definitely a thing.

(2017) Pork Larb

Published at In Category Cucumbers, green beans, Meat, Pork, Recipes Tags: , ,

I love larb and never think about adding green beans. But seeing the beans in today’s box and then this recipe made me decide to share. It’s adapted from a chicken larb recipe in “Adam’s Big Pot” by Adam Liaw. The rice, chili powder and chile flakes combine to make the equivalent of a Thai seasoning mix. Serve it on lettuce leaves if you wish.

Curried Cider Pork Stew

Published at In Category Apples, Butternut Squash, Carrots, Pork, Recipes Tags: , , ,

So now I’m pretending the temperatures are cooperating and a nice stew is in order. Or maybe you’re just ready for stew no matter that it’s in the upper 80s out there.

Maybe you still have a carrot or two left over from last week? If not, skip the carrots in this recipe. Add more squash, dice in eggplant instead, substitute a few peppers ….. it’s up to you. I don’t remember where this recipe came from, but hope you’re using Riverview pork when you make it.