Sweet & Sour Blueberry Sauce

with Pork Chops

Directions:

Rub pork chops with salt, pepper, and olive oil and let sit at room temperature for an hour, or in the fridge for up to 24 hours.

Prepare the sauce: dice red onion and cook on medium heat with olive oil for about 5 minutes. Add white wine, vinegar, spices, and a pinch of salt, and let simmer until most of the liquid has evaporated.

Lamb Brine & Grill

From our friends at Northshire Grown: Direct

Ingredients:

Boneless Lamb Roast

Buttermilk

Lemon Juice & Rind

Mint

Rosemary

Directions:

Olive Oil

Shallots

Garlic Ginger

Ingredients:

1 medium red onion, diced

1 tablespoon olive oil

1 ½ cup white wine

3 tablespoons white wine vinegar or rice vinegar

1 ½ teaspoons dried thyme or 1 tablespoon fresh thyme leaves

1 ½ teaspoons dried ground sumac

1 ½ cups blueberries

2 tablespoons maple syrup

1 bay leaf

4 tablespoons unsalted butter

Salt & pepper to taste

4-6 pork chops

Salt & pepper for seasoning

Olive oil

Add blueberries, butter, and maple syrup and cook until the berries are soft and broken down a bit (about 5 minutes). Season to taste with salt and pepper.

Preheat the oven to 400 degrees Fahrenheit. Lay pork chops in a roasting pan or dutch oven lined with aluminum foil, and spoon the blueberry sauce over them. Roast uncovered for about 20 minutes, or until the internal temperature reaches 160 degrees.

U-pick raspberries and blueberries, plus pasture-raised pork and lamb products (frozen) are available at MFFC - check-in at the Visitor Center. Thanks to Cara for sourcing these recipes.

Raspberry Lemonade Almond Bars

Ingredients:

Crust:

¼ cup melted unsalted butter or coconut oil

¼ cup maple syrup

¼ teaspoon almond extract

1 ½ cups almond flour

Filling:

1 pint raspberries

2 large eggs

½ cup maple syrup

¼ cup fresh lemon juice

⅛ teaspoon salt

2 tablespoons almond flour

Powdered sugar(for dusting)

Directions:

Defrost meat. Prepare a brine of buttermilk, lemon juice and rind, mint, rosemary,olive oil, finely shopped shallots, garlic and fresh ginger. Marinate meat in brine for up to two days. Grill drained roast and enjoy!

If you want a special summer dressing for your salads and crudites, blend 3 parts buttermilk, 1 part olive oil, 0.5 part mayo, herbs, salt and pepper; blend well and enjoy. Will keep in fridge for a week.

1. Make the crust: mix almond flour with melted butter or oil, maple syrup, and almond extract. Line an 8x8 inch baking pan with parchment. Press crust into an even layer in the bottom of the pan and chill in the refrigerator for 20 minutes.

2. Preheat the oven to 350 degrees Fahrenheit while the crust is chilling, then bake for 20 minutes. Remove from the oven and let cool, but keep the oven on.

3. While the crust is baking, purée raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.

4. Whisk eggs, maple syrup, and lemon juice in another medium bowl. Whisk in salt and 1/4 cup raspberry purée until smooth, then whisk in flour until combined. (Reserve remaining raspberry purée for other uses.) Pour filling into the crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.

5. Transfer pan to a wire rack and let cool completely. Loosen edges with a butter knife, then use parchment paper overhang to remove the bar from the pan. Place the bar on parchment on a cutting board and cut into 16 bars. Dust with powdered sugar if desired. Keep bars refrigerated in an airtight container for up to 1 week.