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Pork Roast with Apples and Onions

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Adapted from the recipe by Ree Drummond

Makes: 8 servings

Prep time: 15 mins

Cook time: 2 hrs

Ingredients

*Ingredients available at the farmers’ market

  • 3 tbsp. olive oil
  • 1 pork shoulder roast*
  • salt and pepper, to taste
  • 4 cups apple cider*
  • 1 cup beef stock
  • 3 whole apples*, cored and cut into wedges
  • A bundle of fresh rosemary or thyme
  • 3 medium onions*, sliced
  • 1 whole bay leaf

Directions

  1. Saute onions until brown and set aside.
  2. Heat olive oil in a large pot or dutch oven over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple cider, apple slices, onions, rosemary or thyme, and bay leaf. Cover and simmer for 3 hours. Alternatively, you may place in a 300-degree oven if you prefer.
  3. When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high and boil liquid, reducing it until thick and rich.
  4. Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples and onions.

Warm Spinach Salad with Bacon Vinaigrette

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Recipe by Pork & Greens

Makes 4 servings

This one-dish salad is easily customizable with seasonal ingredients and your favorite flavor of pork bacon. This salad also works well using any fresh salad greens and crumbled sausage.

Ingredients

  • ½ lb bacon*, chopped 
  • 12 oz. spinach*, torn into bite-sized pieces 
  • 2 Tbs apple cider vinegar* (or lemon juice) 
  • Optional: 2-3 oil-packed anchovy fillets and 1 Tbs capers 
  • 1/2 oz. radish microgreens* 
  • Salt and pepper to taste 
  • a few tablespoons of fresh herbs* 

Instructions

  1. In a large skillet, cook the bacon over medium heat until crisp and browned. Remove from the pan and chop into pieces. Do not drain off the fat, as this becomes the dressing! 
  2. Turn off heat. Stir in the anchovies and capers. Whisk in the vinegar. Add spinach. Stir until greens are wilted, do not over-cook. 
  3. Season with salt, pepper, radish microgreens, and herbs. Serve on a platter or right out of the skillet.

 

*Ingredients currently available at the farmers’ market

Bringing Pork and Greens Together

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By Himanee Gupta-Carlson

Isabel Buenaga grew up in San Juan, Puerto Rico, far away from farming. She went to Lehigh University, where she grew aware of many world problems and was frustrated by a lack of solutions.

Then, she spent the summer of 2016 working at a farm in Vermont. A solution to at least one problem – food waste – started to click. She spent the next few years traveling between Puerto Rico and the Northeast U.S., working at other farms. She started Pork & Greens in 2020.

Pork and Greens, photo provided.

Two years later, Buenaga is raising pigs and growing pea shoots and other microgreens on leased land in Rensselaer County. The combination brings together animals she loves, foods she likes, and a path toward a more sustainable food system she hopes to help build.

 

 

I visited the farm on a mild March afternoon, arriving a few hours after Buenaga brought in the first batch of piglets she plans to raise this year. As the eight-week-old animals oinked excitedly in their new pen, Buenaga and the farm’s assistant manager Emily Liebelt prepared part of the animals’ meal: milk, bread, buns, cookies, and bananas from the Regional Food Bank.

Pork and Greens, photo provided.

Pork & Greens pigs feast twice a day on such food bank goods along with spent brewer’s grains and whey. This blend gives the animals vital nutrients through food that otherwise would go to waste. As the piglets grow, their consumption increases. They go out onto pastures where they root out grasses and weeds, which can offer future space for the planting of greens and other vegetables. 

Buenaga loves her pigs for their silly antics and fondness for belly rubs. She also appreciates how they help eliminate food waste. “Packages get broken or mislabeled, and the food inside them gets thrown out. In addition, a lot of the food we produce generates by-products like whey. Pigs are a good way not to let that all go to waste.” 

 

Pork and Greens, photo provided.

Buenaga also grows microgreens and hopes to add additional greens. For now, she is starting small. In November, she joined the Saratoga Farmers’ Market as a new vendor and looks forward to her first outdoor season this spring.

This week’s recipe: Warm Spinach Salad with Bacon Vinaigrette

Breeds Bring Many Benefits to Local Farms

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By Julia Howard

Local farmers, who offer their products at Saratoga Farmers’ Market, raise specific breeds of animals for various reasons: good temperament, ability to improve cropland and wildlife habitat, ability to produce high-quality meat and poultry, and to produce products such as wool.

Ameraucana rooster at Squash Villa Farm, photo provided.

Jim and Himanee Gupta-Carlson’s Squash Villa Farm in Schaghticoke is home to several heritage breeds of chicken, including Ameraucanas. This species lays remarkable green eggs and produces dark, lean meat, an attribute of its active nature. 

“Ameraucana chickens take approximately six to twelve months to reach a harvestable size, compared to other breeds that can mature in just weeks,” says Jim. But Ameraucana chickens are well worth the wait. Their flavor is rich and complex and perfect for roasting and simmering in sauce or stew. 

Angus cattle at Longlesson Farm, photo provided.

At Longlesson Farm in Buskirk, Angus cows happily graze on 450 acres, rotating between fields. One of the farm’s owners, Christophe Robert, explains that their cows breed with the best Angus bulls. Christophe bases bull selection on calving ease, growth, and meat quality, but they also focus on docility and maternal attributes.

Natural colored Romney fleece from Elihu Farm, photo provided.

 

Mary and Bob Pratt,  from Elihu Farm in Easton, have been breeding sheep for over 30 years.  

“We realized that having a greater variety of fleeces would work better for our sales,” says Mary Pratt. “That meant we’d have long wool (from Romneys) and medium wool (from crossbred sheep).” 

Pratt notes that the breed does not affect the taste of lamb, which mainly depends on what they eat and how long they hang at the butcher.

 

 

Hebron Valley Veal owners Ariel Garland and Matt Campbell attribute the remarkable taste of their products, in part, to their whole-milk-fed calves from the farm’s herd of pastured Holsteins. That breed is notable for its milk production.

Pork and Greens, photo provided.

At Pork and Greens in Castleton, pigs of various breeds spend their time rooting, grazing, and lazing through their wooded spaces. A mix of species ensures diversity in characteristics and genetics, according to farm owner Isabel Buenaga. 

And, at Ramble Creek Farm in Greenwich, Josh Carnes takes pride in his herd of grass-fed Angus and Hereford cattle. It’s also home to forest-raised heritage-bred pigs and pasture-raised poultry.

This week’s recipe: Roast Heritage Chicken with Carrots

Pork Chops with Apples and Onions

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By Lucinda Scala Quinn, D’Artagnan Foods, shared by My Saratoga Kitchen Table

YIELD: 6 servings

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • 6 pork chops*
  • salt and pepper to taste
  • 1 Tablespoon olive oil
  • 2 Tablespoons unsalted butter
  • 1 large onion*, sliced
  • 2-3 apples*, cored and sliced
  • 1 cup apple cider*

INSTRUCTIONS

  1. Trim the chops of excess fat and sprinkle with salt and pepper on both sides. Heat a 14-inch cast-iron skillet over high heat and then swirl in olive oil. Lay the pork chops in the pan and don’t move for a few minutes. This assures a good golden sear. Turn the chops over and brown well on the second side for a total of about 10 minutes. Remove the chops to a warm plate.
  2. Swirl the butter into the pan. Add the onions and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften for about 8 minutes. Stir in the apple cider. Return the chops to the pan.
  3. Cook until the pork is tender, about 15 minutes, depending on the size of the chops, turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, remove the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce.

Know Your Farmer – and Get to Know a Few New Ones, too

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By Himanee Gupta-Carlson

We get it. It’s January. It’s cold. It’s COVID, year three. 

And while you might love the Saratoga Farmers’ Market, you feel it has changed.

You’re right. We’ve changed. Some longtime, well-established vendors are gone. Their owners retired or chose amid the COVID-19 pandemic to shift their operations toward online, home delivery, or mail-order sales.

But we are still the same market in many ways. We still offer some of the best locally grown, raised, or made foods and craft items. We’ve continued to do so by shifting our definition of local away from the six counties that traditionally defined our vendor base toward a more inclusive idea. That shift has helped bring in vendors from other counties, from anywhere within 50 miles of Saratoga.Our new vendors give our market a new face. But they value good products that are local. Stop by and say hello. In time, they’ll be quite familiar to you. 

Here’s the lowdown on a few:

  • Pork & Greens. This farm hails from the Hudson Valley and is woman-owned. Isabel Buenaga started the farm in July 2020, with a mission to create healthy soil, reduce food waste, and produce high-quality pork and nutrient-rich greens. Her pigs “graze and laze” on 15 acres of woodlands and receive a carefully monitored diet of repurposed foods. Foods that would otherwise be trashed or composted become nutrition for the pigs and yield nicely flavored pork chops, sausages, ham steaks, and other pork items. As for the greens, they are chosen for their ability to withstand our region’s bitterly cold winters and sweltering summers. Check out Buenaga’s kale, pea shoots, and lettuces.
    Pork and Greens, photo by Pattie Garrett.
  • The Mushroom Shop. This farm, based in Salem, is run by Jacob Howard and Elise Olsen. They joined the Wednesday market last spring and are continuing through the winter to offer gourmet specialty mushrooms for culinary and medicinal uses. Check out their oyster, beech, and cinnamon cap offerings.
    The Mushroom Shop, photo by Pattie Garrett
  • Boozy Moo. Yes, ice cream in winter. Boozy Moo, based in Albany, is the brainchild of Leila Kiosse. Kiosse had opened a craft cocktails bar and games house in early 2020. Like so many retail outlets, hers was shuttered amid the pandemic. Kiosse began experimenting with craft ice creams, infusing them with alcohol, and realized she had a great new approach to a popular dessert on her hands. Ask for a sample and let Kiosse’s cool treats warm your soul.
    Boozy Moo!, photo by Pattie Garrett

 

This week’s featured recipe: Pork Chops with Apples and Onions