Beauty in the Branches

“Farming is a Profession of Hope” 
― Brian Brett

Beauty in the Branches

By Farmers Richard and Andrea

   You may be wondering why we offer bunches of decorative curly willow and pussy willow every spring with the first two CSA deliveries.  Didn’t I sign up for a vegetable CSA?  Yes, our focus is on growing vegetables, but the willows are an important part of creating biodiversity on our farm thereby adding health and vitality to our vegetable production.  

   One winter back in the early nineties, it was cold and windy with little to no snow cover.  We had had some fields with late fall crops in them and there wasn’t enough time to plant and establish a cover crop after the vegetables were harvested.  Richard remembers seeing precious soil blowing off the fields that winter, so he decided to put in a hedgerow to provide a windbreak and prevent further erosion.  Curly willow and pussy willow varieties were chosen because they also would provide a saleable decorative product.  Little did we know we’d discover much more value from having these plants as part of our ecosystem.  Not only do they add beauty to our landscape and provide a windbreak, they also serve as habitat for birds, beneficial insects and creatures that are an important part of managing pest insects and pollinating our fruit and vegetables crops

Organic systems require more complicated production techniques than simply spraying chemical fertilizers and pesticides.  However, if you let nature do its thing, you don’t really have to do much except let the intricate natural system unfold.  Our willow hedgerows provide a permanent area that serves both as a refuge as well as a habitat.  When you set aside an area as a permanent “refuge,” you provide a place for critters to go when you work the field.  If we can keep them “on the sidelines,” they’ll be ready to move back into the fields after we’ve worked the ground.  We want creatures, such as ground beetles, in our fields because they eat weed seeds and other predatory pests.  The other benefit with having undisturbed ground in the hedgerow is that it provides a place for other creatures to live.  Some, such as goldfinches, may prefer to make nests in the branches.  Many beneficial bees and wasps are often ground dwellers, so they need undisturbed ground to nest in and raise their young. 

Every spring the pussy willow catkins (little fuzzy soft things everyone likes to touch) are buzzing with bees and wasps.  The pussy willows provide these critters with a source of nourishment early in the spring before other spring flowers are in bloom.  Bees are important pollinators for crops such as strawberries, watermelons, melons and squash.  We like to see the wasps because they help to control pest insects by attacking the larval or immature stages of whiteflies, moths, leaf beetles, cabbageworms, slugs and other pest insects that might cause problems with the crops in our fields. 

There’s another cool thing happening with the wasps in the willow. The willow produces a protein-rich sap from its branches.  There is a black aphid that likes to feed on the sap.  The black aphid isn’t a pest in our fields and confines itself to the willow branches.  This aphid consumes the protein in the sap, and exudes a sugary “honeydew” from its back.  Beneficial wasps love to feed on the honeydew on the backs of the aphids.  These predatory wasps help us to control our cabbageworm populations.  They can be seen carrying cabbageworms out of the fields to feed to their young larvae.  Small parasitic wasps also control the worms by injecting their eggs into the cabbageworms.  The cabbageworm then is host to the young wasp larvae that feed on the body of the cabbageworm after they hatch. 

In the winter, after all the leaves have fallen off the branches, we go to the wintry wonderland of our fields and trim the curly and pussy willow trees.  We need to keep them trimmed back so we can maintain our field roads that run alongside the hedgerows.  We also trim them to keep them thinned so there is room for new growth.  We carry out the branches we’ve cut off the trees and bring them into the packing shed, making giant piles in our coolers.  Over the winter our packing shed crew bundles them into the beautiful decorative bunches.  We are careful to take enough to maintain the space and the tree, but also make sure we leave enough branches to ensure it is a welcoming place for birds, bees, wasps and other critters to return to in the spring.  Some years we may have a lot and other years may be more limited.  While we enjoy their beauty in our homes, we have to remember they have to first serve their purpose in the field.

Curly willow and pussy willow branches are a very low-maintenance decoration to enjoy in your home or office.  Display the stems in a vase or container of your choosing.  They don’t require water and can last for years!!  You may add them to a vase of flowers with water for a short time, but they may sprout and produce roots.  If that happens, find a place to plant it in your yard and see what creatures take up residence in your space!

  

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Let's Not Mince Words: Garlic Is Grrreat!

By:  Lisa Garvalia

   Green garlic is young, immature garlic which is harvested before the bulb forms. It looks similar to a green onion or scallion. It has a white bulb and green, flat leaves.  The flavor is more mild than that of green onions or scallions, and it has a pleasant garlic scent. The entire plant may be eaten, from the bulb to the green leaves. Green garlic should be stored in a plastic bag with a damp paper towel in your crisper drawer and should be used up within 5-7 days.

   When we harvest mature garlic in July, we put it in the greenhouse to dry. Once dried, we carefully sort the garlic and set aside the bulbs with the largest cloves and no signs of disease.  This is our seed stock for the next crop.  When it’s time to plant garlic in October, we crack the bulbs and separate the individual cloves.  If there are any smaller cloves on a bulb, we set those aside and this is what we plant for green garlic.  We also save small bulbs of garlic and give them a purpose by using them for green garlic seed as well.  The cloves for green garlic are planted just 2 inches apart, in contrast to 6-8 inch spacing for regular garlic that we want to grow to a full-sized bulb.

   Green garlic may be used in many of the same ways regular garlic or green onions are used, either fresh or cooked. Green garlic has a stronger flavor when raw, but mellows a bit with cooking. To use the green garlic, cut off the roots and give it a quick washing. Chopped green garlic tastes great in risotto, adding the chopped greens at the end of cooking. Green garlic can be added fresh to salads, again don’t forget to add the greens. It is also a great addition to soups, or sautéed with mushrooms and onions to eat with grilled beef or chicken. Drizzle a little olive oil on asparagus and whole green garlic stalks, add a little salt and freshly ground pepper and grill. Green garlic also makes a wonderful tasting aioli to add to your favorite sandwich. Green garlic is one of the many spring treats we get to enjoy after a long winter!!

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CSA: It's Not Just for Veggies Anymore!

It's not too late to sign up as we do still have shares available!

Yes, we have our hearty Vegetable shares that people have loved for over 20 years. But we also have Organic Fruit, Meat & Coffee shares available, so don't delay! Bring in a friend and you'll receive a referral coupon for each new member who lists you on their sign-up form.

We still have room at all of our CSA sites in all delivery locations  including the Twin Cities, MN; Madison, WI; and our local area including Viroqua, La Crosse & Onalaska, WI.

See our Sign-Up Form for share options and pricing.

We look forward to being your CSA farm for the 2017 season!

Vegetable Feature: Witch Stick Peppers

By Chef Andrea

     Every winter the seed catalogs tempt us with pretty pictures of vibrantly colored vegetables.  We’re always looking for new things to try, and this past winter this unique pepper caught our attention.  Richard, always the practical grower, surprised me when he said he thought it would be fun to try these new witch stick peppers, a red, corkscrew pepper that is mostly sweet but sometimes reveals a hot one.  I agreed and added it to our seed order.
     Fast forward 9 months and here we are, harvesting these cool peppers!  The long, skinny, slightly twisted red peppers in your box are this unique pepper.  As I mentioned, they are sweet most of the time, but occasionally you might find a hot one.  The seed is produced by a Japanese company, so I thought maybe there was a traditional way to use the pepper.  However, if you Google this pepper, you won’t find much regarding how to use it since it is seemingly new to the US market and perhaps the world!  So, I was faced this week with the challenge of figuring out what to do this pepper.  I called the seed company to see if they had any recommendations for how to use this pepper. They suggested using them in sauces and stews.  Ok, that sounds fine, but the beauty of this pepper is its shape….it just seems like we should find a way to use it other than just chop it up!  So I set out to discover this pepper, and here is what I found.
     First, this pepper has a very thin skin and a thin wall of flesh.  This is an attribute that makes it a good candidate for drying.  If I weren’t looking for a culinary use for this pepper, I’d tell you to dry them and use them as a Christmas tree ornament!  This pepper also has a pretty extensive seed cavity which extends about three-quarters of the way down the pepper.  If the pepper is raw, I found that it’s easiest to cut the stem off the top of the pepper.  Next, use your finger to create a small tear starting at the top of the pepper.  Run your finger down the pepper following the natural separation of the pepper.  I was intrigued to find that the pepper skin followed a corkscrew pattern as I ran my finger down the side of the pepper. Once you’ve opened up the pepper, lay it flat on a cutting board and remove all the ribs and seeds.  Now you have a usable piece of pepper.

Oven Roasted Witch Stick Peppers

     I also tried cooking them—both sautéed on the stovetop and roasted in the oven.  I actually prefer the flavor of the pepper better when cooked as it has a fruity and sweet profile.  I found it easiest to remove the seeds before sautéing, but the same is not true if you’re going to roast them in the oven.  I roasted them at a temperature of 375°F for about 25 minutes.  Before I put them in the oven I brushed them lightly with oil.  About halfway through the cooking time I flipped the peppers over. I considered them done when the skin was starting to turn golden and had a shiny, translucent appearance.  Once they are cool enough to handle, carefully pull the stem end and you can fairly easily remove the entire section of seed nearly entirely intact.  Once the seeds are removed you can use the roasted pepper flesh however you wish to.
     I have to admit, I don’t feel like I’ve mastered this vegetable.  I am looking for a way to use this pepper that really maximizes the uniqueness of its shape.  It just seems like it would be a shame to just chop it up and treat it like any old pepper!  So the idea I kept coming back to was pickled peppers, which is the recipe I included in this week’s newsletter.  I did find that it is easier to use the peppers if you seed them out first.  Even if you end up chopping up the pickled peppers to serve them, at least you can enjoy their beautiful appearance in the jar for awhile!
     So I am passing the challenge on to you.  If you find a fun way to use this pepper that takes advantage of its unique shape, please share your recipe with us!  Send it our way along with a picture (csa@harmonyvalleyfarm.com).  We’ll offer a $20 gift certificate for the most creative idea for using this pepper!  Have fun!

Witch Stick Pickled Peppers

Yield: 1 quart

5 witch stick peppers
3 medium carrots
1 medium or two small onions
3-4 cloves garlic, peeled
1 ½ cups white wine vinegar
1 cup water
2 Tbsp sugar
1 tsp dried thyme
2 bay leaves



1.  First prepare all the vegetables.  To prepare the peppers, trim the stem off the top.  Tear the top of the pepper a little bit and then run your finger down the pepper to open up the pepper all the way to the tip.  Lay the pepper down on a cutting board, spread out the  flesh and remove all the seeds and ribs.  Curl the pepper back into its original shape and set aside.
2.  Peel the carrots if desired and cut into ¼” thick slices.  Peel the onion, cut in half and slice thinly.
3.  Next, pack the onions, carrots, peppers and garlic cloves into a clean and sterilized 1-quart canning jar and set aside.
4.  In a small saucepan over medium heat, heat the vinegar, water, sugar, thyme and bay leaves.  Stir until the sugar has dissolved, then let the mixture come to a simmer.  Remove the vinegar mixture from the heat and carefully pour it into the jar with the vegetables.  Fill the jar almost to the top, leaving about a ½” to 1” headspace.
5.  Put a lid on the jar and refrigerate for 24-48 hours.  Store the pickles in the refrigerator and eat them within a few weeks.

Serving suggestions:  Pickled vegetables are a tasty addition to sandwiches, either on the sandwich or serve them on the side.  They are also delicious served alongside eggs, tacos, on top of steaks, etc.

Recipe by Chef Andrea

Vegetable Feature: Sweet Corn

By Andrea Yoder

     There’s always some excitement around sweet corn, after all it is a classic summer vegetable loved by most!  Farmer Richard enjoys the challenge of growing “the best” sweet corn, a delicate balance between choosing a variety with good genetics, one that will perform under challenging field conditions, and one with good corn flavor and just the right balance of sweetness and tenderness.  No small task!
     There are many varieties of sweet corn, but not all are created equally.  First, we do not grow any GMO sweet corn.  We opt to use organic or untreated seed and rely on newer “sugar-enhanced” bi-color hybrids, many of which are recommended to us by our knowledgeable seed rep.  These varieties start sweet and have tender kernels.  Early in the season we look for a variety with the ability to germinate in cold soil.  We do what we can to help it along by planting the seed fairly shallow on a sunny day.  The first 24 hours are critical to success so we rely on the heat of the sun to warm the soil.  This tactic, in Farmer Richard’s words, gives the seed the “kiss of life” and just enough heat and encouragement to germinate the seed.  The other tricky part of choosing an early season variety is that most varieties we have trialed don’t taste that great.  We’re happy to have found two delicious varieties this year, Sweetness & Nirvana.
     It’s important to keep sweet corn cold.  After the corn is picked, sugars will start to convert to starch.  Keeping corn cold will slow this process down, preserve the quality and sweetness and give you a few more days to enjoy it.  Another reason we plant the sugar-enhanced varieties is because they have a slower rate of conversion of sugars to starch.   Despite the fact that you see people selling and transporting corn out of the back of a pickup truck, this is not the best tactic.  We take ice to the field when we harvest it, ice it again when it comes in and store it in the cooler until we pack it and load it on a refrigerated truck.  We do what we can to grow the tastiest corn for you, but you need to do your part too!  Take a cooler with you when you pick up your box, store it in the refrigerator and eat it within a few days.
     While eating it off the cob is a special summer treat, fresh corn can be enjoyed in so many other ways.  Cut it off the cob and add it to summer vegetable salads, salsas or relishes.  Stir fresh corn kernels into cornbread batter, make fritters or try the recipe for sweet corn pancakes.   It’s also good in summer vegetable chowders and light soups.  If you cut the corn off the cob, don’t discard the cob.  Add it to soups or stock where it will impart a delicious corn flavor.

Sweet Corn Pancakes

Yield: 16-silver dollar size pancakes

½ cup yellow cornmeal
¼ cup all-purpose flour
1 tsp sugar
½ tsp baking powder
¼ tsp salt
2 oz sharp cheddar cheese, grated
1 egg, beaten
½ cup buttermilk
1 cup fresh corn kernels
2 Tbsp minced onion
1 clove garlic, minced
1 Tbsp finely chopped jalapeño, optional
2 Tbsp finely chopped fresh herbs (oregano, basil, parsley, thyme, etc)
Vegetable oil, as needed

1.  In a small mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. Add grated cheese and mix just enough to coat the cheese with the flour mixture.

2.  In a medium mixing bowl, whisk together the egg and buttermilk until well combined.  Stir in the cornmeal mixture along with the corn, onion, garlic, jalapeño (if using) and fresh herbs.  Stir just until all the ingredients are mixed well.
3.  Heat a cast iron skillet over medium heat.  Add just enough vegetable oil to lightly coat the pan.  Drop the pancake batter in small spoonfuls into the hot skillet.  Cook for about 2 minutes or until the underside is golden brown.  Using a spatula, flip the pancakes and cook on the other side until it is golden brown.  Remove the pancakes from the pan and hold them in a warm place until you finish making the remainder of the pancakes.

4.  Serve warm as a side dish or as the main part of a meal.  They are delicious for breakfast, lunch and dinner.  Serve with a dollop of sour cream or fresh salsa if desired.

Recipe by Andrea Yoder

Charred Corn Salad with Mint, Parsley and Cilantro

Photo from Food & Wine website

Yield: 4 servings

4 large ears of corn, shucked
Extra-virgin olive oil
Salt and freshly ground pepper
½ small onion, thinly sliced
2 ½ Tbsp fresh lime juice
1 tsp pure maple syrup
1 jalapeño, seeded and thinly sliced
3 Tbsp torn mint leaves
3 Tbsp torn parsley leaves
3 Tbsp torn cilantro leaves

1. Heat a large grill pan or an outside grill.  Brush the corn with olive oil and season with salt and pepper.  Grill over moderately high heat, turning, until crisp-tender, about 12 minutes.  Let cool.

2. Meanwhile, in a small bowl, combine the onion and lime juice and let stand for 10 minutes.  Stir in the syrup, jalapeño and 2 Tbsp of olive oil and season with salt and pepper.

3. Working in a large bowl, cut the kernels off the cobs in sections.  Add the onion dressing and toss.  Add the mint, parlsey and cilantro and toss again.  Serve warm.

This recipe is the creation of Chef Yotam Ottolenghi.  

It was featured in the September 2012 issue of Food and Wine magazine.

Featured Vegetable this Week: COLLARD GREENS

by Andrea Yoder

We seldom highlight collard greens and they are often overshadowed by the recent increase in popularity of kales, which are very similar in nature. Collards are in the family of brassicas and thus are related to vegetables such as cabbage, broccoli & turnips. They are characterized by thick, sturdy, flat, rounded leaves and boast  a host of nutritional attributes including being low in calories, high in fiber, and they are good sources of beta carotene, vitamin C, calcium, B vitamins and antioxidants. They have long been an important staple ingredient in southern cooking in the United States. The plant is thought to have been brought to the US during the era of slave trade either directly from Africa or possibly from Haiti. Collards are eaten in countries throughout the Mediterranean, Africa, Asia and Latin America.

Farmer Richard looks over the field of collard greens

The traditional southern way to prepare collard greens is to boil or cook the greens for 30 minutes or more in a broth with some sort of a pork product such as a ham bone, ham hock or bacon. While collard greens do need a bit more cooking than spinach to become tender, it is a common misunderstanding that this is the only way to cook collards. Because they are a thicker green, collards do stand up to moist-heat cooking methods such as braising. They are a great addition to soups, stews, bean, lentil and grain dishes where they can be cooked with the other ingredients without becoming overcooked. While cooking collards with liquid will likely yield the softest texture, they can also be stir-fried or lightly sautéed, methods that highlight their flavors and bright green color. You can also use collards in raw salads or slaws, just make sure you allow a few hours for the greens to rest in the dressing or vinaigrette to soften the leaves. Some southern cooks will make a creamy cole slaw using thinly sliced collard greens and serve it on top of a barbecued pork sandwich.

The large flat leaves also make a great wrapper and can be used in place of a tortilla, spring roll wrapper or the like. You can fill them with a whole host of ingredients such as finely chopped greens or other veggies, cooked grains, beans, meat, hummus, etc. Add a sauce to the wrap or dip it in a flavorful dipping sauce and you have a meal! You can use the leaves raw, or blanch them briefly in boiling water, cool and then pat dry. This will help soften the leaf and make them more tender.

The leaves are large and flat which make them perfect for wrappers!

Collards can stand up to other more bold flavors and ingredients including hot peppers, onions, garlic, ginger, curry & other pungent sauces, pork, soy sauce, and cream. Store collard greens loosely wrapped in plastic in the crisper drawer until you are ready to use them. Wash them in a sink of clean water and shake off excess water. Remove the thick center stem and then prepare the leaf by leaving whole, cutting into bite-sized pieces, or stack the leaves and roll them so you can slice them thinly.

Simple Garlicky Greens

“If there could be only one recipe in the world for leafy greens, 

I’d vote for this one.”

—Nava Atlas, Author of Wild About Greens

This is a basic recipe for cooking greens that can be used for a variety of greens including kale, spinach, mustard greens and a variety of Asian greens (eg bok choi, yukina savoy, etc). This can easily be a “go-to” recipe that serves as a base for a whole host of variations. In addition to the suggestions below, you can simply mix Garlicky Greens with beans or grains to round out a meal.

4 to 6 servings
1 bunch collard greens
1 to 2 Tbsp extra-virgin olive oil or sunflower oil
3 to 4 cloves garlic, crushed
Juice of ½ to 1 lemon, or apple cider vinegar, to taste
Salt and freshly ground pepper to taste.

1. Cut leaves away from stems. Stack a few leaves on top of each other and roll snugly from one of the narrow ends, then slice thinly. Chop in a few places to shorten the ribbons.


2. Heat the oil in a large steep-sided skillet or stir-fry pan. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden.


3. Add the greens and cook over medium heat, stirring frequently until just tender, approximately 5 to 8 minutes. Add small amounts of water, wine or vegetable broth during this time, if needed—just enough to keep the bottom of the pan moist.


4. Add the lemon juice or vinegar. Season with salt and pepper, and serve.

Variations:

Sweet Additions:  Once the greens are cooked, stir in ¼ to ½ cup raisins, dried cranberries or currants.

Nutty Additions:  Sprinkle ¼ to ½ cup toasted nuts over the top of the greens in the pan prior to serving.

Savory Additions:  Once the greens are cooked, stir in any of the following:  ½ cup sliced brine-cured olives, ½ cup sliced sun-dried tomatoes, or 2 to 3 Tbsp capers.

Spicy Additions:  Stir any of the following into cooked greens, to your taste: dried hot pepper flakes, fresh seeded and minced hot chili pepper, chili oil or hot sauce.

Spicy Peanut or Cashew Sauce

Recipe borrowed from Nava Atlas’s book, Wild About Greens

This rich, spicy sauce is great on just about any variety of greens.  It is a great addition to the Simple Garliky Greens recipe in this week’s newsletter.  Serve the sauce with the greens or mix the greens with a cooked grain (rice, quinoa, wheat berries, etc) and top it off with the Spicy Peanut Sauce.

4 to 6 servings
1 Tbsp olive oil or other healthy vegetable oil
2 cloves garlic, minced
2 scallions, top and bottom parts, sliced
2 medium tomatoes, diced
1 fresh hot chili pepper, seeded and minced or a pinch of dried red pepper flakes
½ cup natural-style chunky peanut butter or cashew butter
1 Tbsp soy sauce or tamari
1 tsp granulated sugar

1. Heat the oil in a large skillet. Add the garlic and the bulb part of the scallions. Sauté over medium-low heat until the garlic begins to turn golden. Add the tomatoes, chili pepper, and the green top parts of the scallion. Cover and cook just until the tomatoes have softened, 2 to 3 minutes.


2. Add the peanut butter, soy sauce, and sugar. Once the peanut butter starts to soften from the heat, stir to combine with the tomato mixture and add a small amount of water, just enough to make this a medium-thick sauce. Stir into nearly done greens.

A Day in the Life of a Pig on Pasture

We have always enjoyed having animals on our farm, both for the ambiance they add to the farm as well as the multiple purposes they serve.  But then there is just the sheer enjoyment of watching their behaviors.  If you were to take a moment to observe our pigs, you would quickly learn that their days are not so rough, they are very happy and content creatures and quite entertaining as well.  So just what exactly do our pigs do all day?  More than you would think!  They are very busy creatures, or at least they appear so!!!

Pigs in a wallow

Their day starts out once the sun is up.  They don’t rise and shine quite like the chickens that share their pastures, there’s a little more grunting involved.  Once they’re up and moving, they wait for breakfast, which is their modest morning ration of organic barley, corn and flax meal.  They get just enough to take the edge off and give them some energy to go exploring.  Seldom do you see them at “home” during the day.  There is far too much excitement up on the hillsides.  They busy themselves rooting around their 20 acre wooded hillside and pasture, exploring every nook and cranny to see what treat they can find.  Eating a bite here, a dug up root there.  They look like they enjoy it and they are just doing what pigs are naturally inclined to do—root around and use their snout to dig up underground treasures!   These days they make a special effort to check the hundreds of wild apple trees and berry bushes every day to find fallen fruit.  They also like to check their favorite nut trees for acorns or hickory nuts, but once they’ve had their fill of roaming around, it’s time to work in a nap.  Depending on the weather, they nap in their straw-lined huts or in the shade of trees when the sun is shining.  They like to make dirt “wallows” to lay in and cool off when it is really hot.  If you look at their pasture, you might think it looks a bit like a “pig sty.”  Don’t hold this against them, it all goes along with their natural behaviors!  Muddy patches and some uneven, dug up ground is just the way they like it!

Running to the their culled vegetables!

While we seldom hear our cows “moo,” you can often hear a myriad of sounds coming from the pigs.  Squeals, grunts, snoring, snorting…these are all very common sounds for pigs to make.  The time of day when you’ll hear them squeal the loudest is when they hear the skidsteer making its way to their pasture with culled vegetables from the packing shed.  They aren’t shy either, they’ll throw themselves right into the pile…literally!   They are very good vegetable eaters, eating most any green or root crop, but it is clear that they do have favorites, like melons, tomatoes and carrots.  (Check out the pictures!)  They don’t seem to mind if the vegetables aren’t perfect, as long as they are organic.  They are just a plain “riot” to watch, especially when they have pink lips after eating beets!  

Just as with other animals and food crops, the way in which an animal is raised is directly related to how the meat tastes when it gets to your plate.  Our pigs are very active and eat a wide variety of fruits, vegetables, nuts and roots in addition to their organic grain.  As a result, the meat they produce is often darker in color with a rosy hue and is very flavorful.   If you are accustomed to eating conventionally raised pork, you will notice a difference in not only the appearance and flavors of certified organic pastured pork, but also in the way it cooks.  Here are a few things to consider when cooking Certified Organic Pastured Pork.

Tip number one...Don’t overcook the meat!

Pastured pork is very flavorful and juicy, but you can easily overcook it by using too high of heat or cooking it for too long.  Don’t forget that meat continues to cook with the residual heat held within it even after you remove it from the heat source.  If you think your pork is not quite done, remove it from the heat right then.  By the time it finishes cooking it will likely be perfect.  Checking the internal temperature of the meat is a good way to gauge the degree of doneness so you know when to take it off the heat.  The USDA recommends cooking pork to an internal temperature of 170°F, but that will likely result in a very dry piece of meat.  A range of 145-165°F will give you a juicier, more tender piece of meat. 

Tip Number Two…Choose an appropriate cooking method!

The second important thing to keep in mind is to make sure you are using the right cooking method for the cut of meat you are preparing.  There are two main cooking methods, moist heat cooking and dry heat cooking.  

MOIST HEAT COOKING

Cuts of meat that come from a part of the animal that is used and exercised more will be tougher and may have more intramuscular connective tissue and gelatin.  To tenderize these cuts, you should use a moist heat cooking method which will use a longer cooking time and lower temperature with added moisture or liquid to help tenderize the meat.   As the meat cooks, the connective tissue and gelatin in the meat will melt down making the meat tender, moist and very delicious. 

• Moist heat cooking methods include: braising, stewing, boiling or cooking in a crock-pot. 

• Cuts of pork that are most appropriate to use with this cooking method include: Pork Shoulder (Roast or Steak), Country Style Short Ribs, Spare Ribs, Ham and Pork Hocks.

DRY HEAT COOKING

Cuts of meat that come from muscles of the animal that are not as active will be more tender.  These cuts of meat can be cooked for shorter periods of time at higher temperatures. 

• Dry heat cooking methods include: grilling, sautéeing, roasting, broiling, stir-frying, pan-frying and deep-frying. 

• Cuts of pork that are most appropriate to use with this cooking method include: pork chops, pork tenderloin, bacon and ham.

Tip Number Three….Let the meat speak for itself

Don’t forget that pastured pork is very flavorful, so let that flavor work in your favor.  Use simple seasonings, herb and spice rubs or just a little salt and pepper to season the meat.  Simple marinades and sauces are nice accompaniments to pastured pork as well.  Whenever possible, make the sauce in the pan that the pork was cooked in, or cook the pork in the sauce or braising liquid.  The flavors of the pork will seep into the sauce adding a fuller pork flavor to the sauce.