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D’Artagnan

$1399 PER LB.

Grilled Happy Fish Peach Salad

INGREDIENTS

• Atlantic Salmon Happy Fish

• 1/2 sliced peach

• 2 cups of arugula or your greens of choice

• 2 tbsp chopped pecans

• 2 tbsp sliced or chopped red onion

• 2 tbsp balsamic vinegar

• 1 tsp EVOO

• 1 tsp Dijon mustard

• 1/8 tsp garlic powder

• Salt and pepper to taste

INSTRUCTIONS

1. Grill 2 pieces of Happy Fish and 1/2 sliced peach on a preheated grill for 2 minutes per side (do NOT thaw Happy Fish – just put them right onto the hot grill).

2. Add 2 cups of arugula (or your greens of choice) to a bowl, and top with chopped pecans, sliced or chopped red onion, grilled peach slices, and grilled Happy Fish.

3. Make the dressing by mixing balsamic vinegar, EVOO, Dijon mustard, garlic powder, and salt and pepper to taste.

4. Drizzle the dressing over the salad and enjoy!

courtesy of All Roads Lead to Healthy & Blue Circle Foods

Herb-Roasted Porcelet Loin with Root Vegetables

INGREDIENTS:

For the Loin

• 1 Porcelet Loin

• 1 tablespoon Dijon mustard

• 1 tablespoon olive oil

• 1 teaspoon sage

• 1 teaspoon rosemary

• 1 teaspoon thyme

• 1 teaspoon dried parsley

For the root vegetables

• 1 cup diced sweet potato

• 1 cup diced celery root

• 1 cup diced turnip

• 1 cup diced carrot

• 2 teaspoons fresh thyme

• 2 tablespoons olive oil or duck fat

STEPS:

1. Preheat the oven to 375 degrees F.

2. With a sharp knife, score the fat cap in a crosshatch pattern. Be careful not to pierce the meat. In a small bowl mix together the Dijon, olive oil, and herbs. Generously season all sides of the pork loin with salt and pepper, then rub the herb mixture all over. Place the pork loin on a small rimmed baking sheet, fat-side up.

3. Insert an oven-safe probe thermometer into the center of the pork loin, if available. Place the baking sheet into the preheated oven and cook until the pork loin reaches an internal temperature of 140 degree F, about 40 minutes. Turn broiler on high and place loin on the top rack under the broiler for 5-10 min or until crackling, carefully watching to avoid burning. Remove from oven and let rest for 10 minutes.

4. For the roasted vegetables, turn the oven up to 400 degrees F. Place diced vegetables in a single layer on a baking tray and toss with thyme and olive oil. Season well with salt and pepper and roast for 20 minutes, or until tender and golden brown.

5. Slice porcelet roast and serve with roasted root vegetables.

SOUTHBURY, CT

Low-spray & IPM practices Land Preserve Grown

Local Apples are here!

Specializing in antique, uncommon apple varieties, Hidden Gem Orchard is a no-frills apple orchard located in the Purchase section of Southbury, CT. It was established in 2017 on land that was formerly part of the Southbury Training School farm. It currently consists of 4,000 apple trees grown on 6 acres. Over 31 apple varieties are grown with more being added each year. Some are “common” varieties that consumers are generally aware of such as Honeycrisp, McIntosh, Gala, Cortland and Fuji. Others are either uncommon or antique apples that are scarcely available. Examples include varieties such as Esopus Spitzenburg, which was Thomas Jefferson’s favorite apple grown at Monticello. These one-of-a-kind medley of apples make this orchard unique and truly a “hidden gem.”

Hidden Gem uses some organic pest control products IPM practices (Integrated Pest Management). Pest control decisions are based on recommendations from Cornell NEWA (The Network for Environment and Weather Applications) which has models that predict infection periods and the onset of various insect and disease pests. The idea is to spray only when needed which limits the amount of pesticides used. Additionally, Hidden Gem Orchards stops spraying well in advance of harvest (most insects and diseases are problematic in spring and early summer). You can find them at local farmers’ markets or grocers like New Morning Market.