From The Vine

Blueberries are here…..Week 3, CSA Recipes

Our first recipe this week is a delicious pork tenderloin with mustard sauce, lightly sautéed zucchini and yellow squash, and a crisp romaine with a traditional ranch dressing.

Pork Loin With Mustard Sauce and Sautéed Squash

2 tablespoons olive oil
1 1/2 pounds boneless pork loin
kosher salt and black pepper
1/4 cup red wine vinegar
1/4 cup Dijon mustard
1/4 cup coarsely chopped fresh flat-leaf parsley
1 small onion (cut into 1-inch pieces)
3 zucchini and/or yellow squash (cut into 1-inch pieces)

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
2. Transfer the skillet to oven and roast, turning once, until the internal temperature registers 145° F, 40 to 45 minutes. Remove the pork from the skillet and let rest 5 minutes before slicing. To the hot skillet, carefully add the vinegar, mustard, and parsley and stir to combine; set aside.
3. Meanwhile, in a second large skillet, heat the remaining tablespoon of oil over medium-high heat. Add the onion, zucchini and/or yellow squash, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until tender, 8 to 10 minutes. Serve with the pork and the mustard sauce.

Midwestern House Salad Dressing

3 cups mayonnaise
1/2 cup sour cream
6 tablespoons red wine vinegar
1/3 cup packed brown sugar
1/4 cup honey
1 teaspoon Worcestershire sauce
1/8 teaspoon ground white pepper
1/8 teaspoon Salt

1. In a large bowl, whisk mayonnaise, sour cream, vinegar, sugar, honey, Worcestershire sauce, pepper and salt together until smooth. Cover and refrigerate until ready to serve.

Our second meal is Not-So-Sloppy Joes, Amish Slaw and Blueberry Cobbler! These sloppy joes are homemade and are so delicious you may never open that can of pre-made sloppy joe sauce again! The slaw is sweet and crunchy. prepare it a day ahead of time to maximize the flavors. We end this meal with a warm, yummy blueberry cobbler. Don’t forget to have vanilla ice cream on hand!

Not-So-Sloppy Joes

1 tablespoon olive oil
1 small yellow onion (finely chopped)
1 clove garlic (minced)
1 red bell pepper (finely chopped)
1 pound ground beef
1 6-ounce can tomato paste
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon Kosher Salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cinnamon
4 hamburger buns (toasted)
1/2 cup grated Cheddar
1/2 cup sour cream

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes.
2. Add the ground beef and brown, about 5 minutes.
3. Stir in the tomato paste, chili powder, cumin, salt, black pepper, and cinnamon. Simmer, stirring occasionally, until thickened slightly, about 12 minutes.
4. Spoon onto the buns. Sprinkle each with the Cheddar and top with a dollop of the sour cream.

Amish Slaw

1 medium head cabbage (cored and shredded)
1 medium onion (finely chopped)
1 cup White Sugar
1 cup vinegar
1 teaspoon Salt
1 teaspoon celery seed
1 teaspoon White Sugar
1 teaspoon prepared mustard
3/4 cup Vegetable Oil

In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

Blueberry Cobbler

2 pints blueberries
1/3 cup plus 1/4 cup granulated sugar
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons Baking Powder
1/4 teaspoon Kosher Salt
1 teaspoon grated lemon zest
6 tablespoons cold unsalted butter (cut into pieces)
2 cups heavy cream

1. Heat oven to 375° F. In a shallow 1 1/2-quart baking dish or a 9-inch deep-dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour.
2. In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.
3. Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.
4. Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired.

This week we have included a loaf of whole wheat bread made by Michele Wright from A Single Grain. All the breads from A Single Grain are made with fresh ground flour from the whole kernel. This means that the bread is nutritious and delicious! The heart of Michelle’s business is her desire to combine two of her passions: cooking and a desire to adopt a child! All proceeds from this business will go toward the adoption process whether domestic or international! You can add products from A Single Grain to your farm basket any week by going to our website

Shopping list

Pork Loin With Mustard Sauce and Sautéed Squash
Olive oil
Boneless pork loin
Kosher salt
Black pepper
Red wine vinegar
Dijon mustard
Fresh flat-leaf parsley
Small onion
Yellow squash

Midwestern House Salad Dressing
Sour cream
Red wine vinegar
Brown sugar
Worcestershire sauce
White pepper

Not-So-Sloppy Joes
Olive oil
Small yellow onion
Red bell pepper
Ground beef
6-ounce can tomato paste
Chili powder
Kosher Salt
Black pepper
4 hamburger buns
Cheddar cheese
Sour cream

Amish Slaw
Medium head cabbage
Medium onion
White Sugar
Celery seed
Prepared mustard
Vegetable Oil

Blueberry Cobbler
Fresh blueberries
Granulated sugar
All-purpose flour
Baking Powder
Kosher Salt
Unsalted butter
Heavy cream

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