This year my salsa was juicier than I liked, so I strained some of the liquids off and canned them as salsa juice, including just a bit of the salsa. I used this juice for this recipe, but you could use regular salsa mixed with water or even straight salsa.
– 1 cup CGF salsa juice poured into crockpot
– CGF pork chops arranged in bottom of crock pot
– Cook 4 – 4 1/2 hours on high
– Remove cooking juices with a baster if desired to make a gravy
– Sprinkle pork chops with cheddar cheese 10-15 minutes prior to serving, continuing to cook in crock pot
Rice cooked in CGF salsa juice
CGF frozen corn
CGF canned green beans
Beautiful local asparagus from Prudent Produce, amazing pork chops from Crooked Gap Farm, and even the spinach pasta is local from Zaza’s artisan pasta!
~ Jenni Boonjakuakul
One of our CSA customers had some fun cooking up our all pork hot dogs in his solar oven!
Central College of Pella, IA
Our son’s pastured, heritage breed rabbit was featured at Reed’s Hollow.
(rabbit belly, rack of rabbit, rabbit loin, rabbit rillette, hay roasted carrots, house carrot glaze, harissa, chèvre)
Crooked Gap Farm Meatloaf
Served with CGF sweet corn, CGF green beans, CGF heirloom tomatoes, CGF refrigerator cucumber pickles, and CGF Braeburn apples
Crooked Gap Farm Meatloaf
1 1/2 lbs Crooked Gap Farm Ground Meat (I used a combination of our CGF Beef and CGF Green Onion Sausage)
2 Crooked Gap Farm “Run of the Farm” Eggs
1 small Crooked Gap Farm chopped onion
3/4 c milk
3/4 c finely crushed saltine cracker crumbs
1/4 tsp black pepper
1/4 tsp ground ginger
1/2 c brown sugar
1/2 c ketchup
Combine meat, eggs, onion, milk, saltine crackers, pepper, and ginger. Form into a loaf. Press brown sugar in the bottom of a loaf pan and spread ketchup evenly over the top. Place meat loaf gently in the pan. Bake at 350 for 60 minutes or until juices are clear. Once removed from the oven, juices can be collected with a turkey baster to make a gravy. Remove meatloaf from the pan placing on a plate ketchup side up to slice and serve.
This photo of our Crooked Gap Farm T-Bone Pork Chops & Swiss Chard with Bacon and Pears prepared and shared by the Larsons. Here’s what they have to say:
Amazing Crooked Gap Farm T-Bone chops made especially perfect for us by the processing at the Story City Locker! Don’t need much more than salt and pepper for pork perfection. You guys are an amazing team!!!! ~Christine Ano-Larson
And the bacon in that side dish in the photo was natural cured bacon from Crooked Gap Farm via Story City Locker too! Amazing pork! I have never tasted any better pork ever! ~Brent Larson
Swiss Chard with Bacon and Pears
6 oz. bacon, chopped
1 yellow onion, sliced
1 bunch Swiss chard
1 pear, diced
2 tablespoons apple cider vinegar
salt and pepper, to taste
1. Cook chopped bacon in a frying pan over medium heat for about 8 minutes, until golden brown.
2. Remove bacon from pan using slotted spoon and set aside.
3. Add onion to pan and sauté about 6 minutes until translucent.
4. Meanwhile, rinse and dry chard thoroughly; slice the stems thinly and coarse chop the leaves.
5. Add pear, chard and vinegar to pan with onions; cover and cook for an additional 8 minutes until tender.
6. Top with bacon and serve!