Kohlrabi, Carrot, Apple Slaw

Ingredients

• 2 bulbs kohlrabi from Hickory Hill Farm
• 4 carrots from Cedar Grove Farm
• 3 Tbsp. pecan oil from Oliver Farm
• 2 Tbsp. cider vinegar
• 1 Tbsp. mustard from Doux South
• 1/2 tsp. French picnic salt blend from Beautiful Briny Sea
• Freshly ground black pepper to taste
• Add apples if you want!

Directions

1. Peel the kohlrabi, be sure to cut off all the tough outer peel of the kohlrabi. If you have a young, tender kohlrabi, you won't need to peel the bulb; otherwise, peel the rough skin.

2. In a salad bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.

3. Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabi and the carrots and apples into the salad bowl. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.

Pesto, Garlic Scape + Arugula

Recipe inspired by our favorite "Canner" Marisa McClellan

This pesto is perfect with Storico Fresco’s pasta, or stirred into a warm salad of quinoa and roasted vegetables!

Makes: 1 half pint Jar

Ingredients

• 8 oz garlic scapes (2 to 3 bunches) from Hickory Hill Farm
• 1 cup packed arugula leaves from Woodland Gardens
• 1/2 cup toasted pecans from Moore Farms and Friends
• 1/4 cup grated Parmesan cheese or cheddar from Decimal Place Farm
• 1/4 cup sunflower seed oil, plus more as needed from Oliver Farm
• French Picnic salt blend from Beautiful Briny Sea and pepper to taste

Directions

1. Chop the garlic scapes into 1-inch lengths and combine them with the arugula leaves, toasted nuts, and cheese in the bowl of a food processor. Pulse until a paste begins to form. Remove the lid and scrape down the bowl, if necessary. Once you’ve gotten to a chunky paste, slowly stream in the ¼ cup of olive oil with the motor running and process until well combined. Taste and adjust the seasoning to taste.

2. Pack the pesto into a half pint jar (if you are freezing it, try dividing it between 2 quarter-pint jars). Cover with a think layer of oil (it keeps out the oxygen and prevents the top of the pesto from browning) and either refrigerate or freeze. It will keep in the refrigerator for at least a week, or in the freezer for up to a year!

Okra, Roasted

Serves four

Ingredients

• 1 pound okra

• Salt to taste

• 2 tablespoons extra virgin olive oil or grape seed oil

• Fresh thyme leaves to taste (optional)

• Freshly ground pepper

Directions

1. Preheat the oven to 450º. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil or grape seed oil until coated.

2. Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400º.

3. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Pork Chops + Peaches, Grilled

Ingredients:
4 bone-in pork chops from Riverview Farms
Olive oil for brushing, plus 2 tsp.
Kosher salt and freshly ground pepper, to taste
2 peaches from Watsonia Farm, quartered and pitted
2 Tbs. maple syrup
2 to 3 tsp. good-quality balsamic vinegar
Small fresh Freedom Famers’ basil leaves for garnish

Directions:
1. Remove the pork chops from the refrigerator and let stand for 30 minutes. Brush the chops very lightly with oil, and season liberally on both sides with salt and pepper.

2. In a bowl, combine the peaches, maple syrup and the 2 tsp. oil. Season with pepper and toss to coat evenly. Set aside.

3. Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat. Place the chops on the grill rack over the hottest part of the fire or in the grill pan and cook until golden, about 2 minutes. Move the chops to a cooler part of the grill or reduce the heat and cook until the pork is firm and cooked through but not dry, 3 to 4 minutes more per side.

4. Place the peaches over direct heat and sear, turning with tongs, until the cut sides are golden, 30 to 60 seconds total.

5. Transfer the chops and peaches to a platter and drizzle sparingly with the vinegar. Garnish with basil leaves and serve immediately.

Include a side of green beans to top of this magnificent, Freedom Farmers Market meal!

Serves 4

Porchetta

Bruce Logue's fabulous sandwich was built around the thin sliced porchetta, dressed
with a soy mash aioli, topped with homemade pickles, and absolutely amazing.

Ingredients
1 Riverview Farm Pork Middle
1/4 cup chopped garlic
1 tablespoon black pepper
3 tablespoon kosher salt
2 tablespoon fennel pollen
1 tablespoon ground fennel seeds

Directions
1. Remove the loin from the middle and any bones and excess fat. Lay the middle out flat and trim the skin removing a 2 inch strip from the belly side.
2. Season aggressively with the above spices and roll tightly. Tie with butcher twine and allow to sit for one day.
3. Smoke for 4-6 hours, at 275º or until an internal temperature of 160º is achieved. Cool overnight and remove the skin. Slice thinly for sandwiches.