Early Farmers Market Produce - What to do?
Tuesday, May 31, 2016
Now that it seems like spring is here to stay and summer is just around the corner, I look forward to seasonal cooking and eating alfresco. With the Saturday Farmers Market opening on May 28th, I’m excited to purchase fresh, local produce and goods.
My husband and I are also trying our hand at a vegetable garden this year. We frequently use greens, tomatoes, carrots, peppers, and herbs, so I figured we’d start there. The homeowners before us planted rhubarb which to this day still grows very well. I’m actually going to harvest it this weekend. As for our garden, we will see how much of a green thumb we have.
Since rhubarb is in season, I thought I’d give this new recipe a try. Making savory recipes out of the rhubarb appeals to me instead of the typcical sweet ones like strawberry-rhubarb pie or crumble. I’m excited to find another use for it!
Rhubarb-Glazed Pork Roast (recipe from Better Homes and Gardens)
Serves: 6-8 Prep Time: 25 minutes
1 2-3 lb boneless pork single loin
4 C fresh (or frozen) rhubarb
½ 12 oz can of frozen apple-cranberry juice concentrate
2 Tbsp cornstarch
2 Tbsp cold water
1/3 C honey
2 Tbsp Dijon mustard
1 Tbsp wine vinegar
Place roast on a rack in a shallow roasting pan. Insert an oven thermometer into the center of roast. Roast at 325 degrees for 1-1/4 to 1-3/4 hours or until internal temp reads 150 degrees.
Meanwhile, in a 2-quart saucepan combine rhubarb and juice. Bring to a boil and reduce heat. Simmer, covered, for 10-15 minutes or until the rhubarb is tender. Strain the mixture into a 2-cup liquid measure, pressing out the liquid with the back of a spoon. Discard pulp. If need be, add enough water to liquid to equal 1-1/4 cups.
In the saucepan, stir together cornstarch and cold water. Add rhubarb liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in honey, mustard, and vinegar. Heat through.
Brush some of the glaze on the meat for the last 30 minutes of roasting. Cover meat with foil and let stand for 15 minutes. After standing, the internal temp should read 160 degrees. Serve remaining heated glaze with meat.
I hope this inspires you to check out the farmers market and cook some delicious, healthy meals with your finds!
Cassie Kupsky Integrative Nutrition Health Coach, Personal Trainer
Greater Green Bay YMCA