This shoulder roast was slow cooked in the crock pot, along with CGF potatoes, CGF carrots, and CGF onions.
These delicious links have a synthetic casing that can be eaten or sliced off before cooking, depending on your tastes. We like to slice them off, but we have talked to others who like to keep them on.
This tenderloin is baked with a rub of basil, marjoram, oregano, thyme, ground mustard, garlic, salt, and pepper.
The Peach Pepper Jelly is from our Downtown Des Moines Farmer’s Market neighbor, Dulce y Picante. The tomatoes are CGF tomatoes.
This tenderloins were breaded with a seasoning mix and baked in the oven.