Pork

(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.

Pulled Pork with Italian-flavored Greens

Published at In Category Blog, Greens, Meat, Pork, Recipes, Vegetables Tags: , , ,

Yes, this one is a little complicated, but worth it. The smell of that pork shoulder roasting is an incredibly fragrant way to perfume your house on a cool weekend afternoon. Serve it as a sandwich as given here, or skip the rolls and cheese and plate it up for dinner. Pick up the biggest pork shoulder you can find at one of Riverview’s many farmers market booths this week.