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)
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!
This photo and recipe was shared by Amy Palanjian.
She shared on her blog: “The recipe below is what we had for dinner last night. It made for a special Sunday supper and it made me really happy to have success with a cut of pork that I’ve only cooked one or two other times. Plus, it was easy to make and really delicious!”
Reisling-Rosemary Roast Pork with Apples
You could use any dry white wine or stock in this recipe, but I happened to have an open bottle of dry Resiling in the fridge. It went really well with the apples and rosemary, yet was mellow enough for the palate of our toddler.
Serves 6-8 (depending on the size of your roast and if it has a bone or not)
2-3 pound pork shoulder roast (bone in or out)
5 garlic cloves, peeled and smashed
2 medium apples, sliced
1 small onion, sliced
2 sprigs rosemary
Salt and pepper
1/2-3/4 cup Reisling
1. Preheat the oven to 450 F. Place the pork in an oven-going pan or baking dish (I used a cast iron skillet) and cover and surround with the garlic, apples, onions, salt, and pepper. Cook for 15 minutes then lower heat to 325 F.
2. Pour 1/2 cup of wine over the pork and cook until a meat thermometer reads 140-150 F (about 35-60 minutes depending on the size of the roast and whether or not it has a bone). Check it every 15 minutes and baste with the liquid from the bottom of the pan, adding more if the pan becomes dry.
3. When its reached the proper temperature, remove from oven, tent with foil, and let stand for 5-10 minutes before serving.
Try pears or even dried apricots for the apples.
Shallot would work in place of the onions.
You could add more garlic and even hot pepper if that’s to your liking.
This recipe and photo for our Crooked Gap Farm Iowa Chops was submitted by Jen Anhalt. Here’s what she had to say:
This is the recipe I used. My slight modifications were that I used a white onion instead of a red one, and I used a generous dash of dried thyme (instead of fresh) and then two sprigs of fresh rosemary (that was a delicious addition!)
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 4 thick-cut (about an inch), bone-in, pork chops
- Salt and pepper
- 4 medium Yukon Gold potatoes, each cut into 6 wedges
- 1 large red onion, peeled, root end trimmed but left intact, halved through the root, then each half cut into 6 wedges through the root (to help hold them together)
- 2 Gala, Honeycrisp or Golden Delicious apples, cored and cut into 8 wedges
- 5 sprigs fresh thyme
- 1 cup cloudy apple cider (eyeball it)
- 2 cups chicken stock (eyeball it)
- 3 tablespoons real maple syrup or brown sugar
- Juice of 1/2 lemon
- Crusty bread, to serve alongside for mopping up sauce
Place a large, heavy-bottomed pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. While the oil is heating up, season both sides of the pork chops with salt and pepper. Add the chops to the pot and brown on all sides. Remove the chops and reserve, loosely covered with foil.
Add the potatoes to the pan and cook, stirring occasionally, until golden brown, 4-5 minutes. Add the onions to the pan and cook until golden brown, 4-5 minutes.
Add the apples, thyme sprigs, apple cider, chicken stock and maple syrup to the pot, and bring up to a bubble.
Nestle the browned pork chops back into the pot, tucking them in amongst the onions and potatoes. Cover with a tight-fitting lid and let simmer until the chops are cooked through and potatoes are tender, 10-15 minutes.
Fish out the thyme stems and discard. Squeeze the juice of the lemon over the pot and give everything a quick stir.
Serve the pork chops topped with the veggies and pan sauce, with plenty of crusty bread and a salad alongside.