End of the Year Fresh Market Surprises!

End of the Year Fresh Market Surprises!

My New Year’s resolution is to continue to support our local farmers and to discover even more of the treasures that they have to offer.

We purchase our holiday turkey from New Town Farms in Waxhaw, North Carolina every year. This year, I was surprised to learn that Sammy, New Town’s Father Farmer also raises a small heard of Ossabaw Island Hogs. These are descendants of the famous Spanish Iberico hogs that are renowned for the most prize cured hams in the world – Jamón Ibérico. You may remember me writing about those hams after our trip to Spain a while back. The butchers in the fresh markets have contests to see who can cut the finest slices from the cured meat. It’s an art!

I also learned that these hogs have an interesting history. They were brought from Spain to a small island off the coast of Georgia in the 1500’s. They remained there for years, developing new characteristics for survival which make the meat delicious and extremely high in Omega 3’s. Sammy is one of a handful of farmers who raise these hogs, and he butchers just a few every year. Luckily, we will be the beneficiaries of this long history when we taste the pork that I purchased from Sammy on New Year’s Day.

And, if this is not delicious enough, my trip to the Mathews farmer’s market, where I picked up the pork, landed me right in front of the happiest farmer I ever met, Jim Mundorf of Nuthill Farms (pictured above). These are some of his yummy offerings!

 

He got me to taste his Henpecked mustard greens, which were delicate and tender and had an after-blast of mustard that ups the flavor profile in any salad…and especially on that left-over ham sammie.

He also sold me some Tokyo Cross turnips that you can slice raw into salads, but he suggested that I cook the tops with some vinegar and then roast the turnips to go with. Yes, Jim, I will! Click here to see New Town’s store!

Pork is a New Year’s tradition in our house. This was my Dad’s favorite thing to eat! My favorite way to enjoy the dish is to slow cook the meat (any cut works: chops, ribs, butt and shoulder) in the slow cooker with sauerkraut.

Here’s how ya do it!

Place the sauerkraut into the bottom of your slow cooker. I add sliced onions and slices of cabbage to the kraut. Season the meat and place it on top of the sauerkraut. Pour in about a cup of chicken broth. Cook the pork on low heat for a long time. I serve the dish with mashed potatoes and sautéed greens. This year, we’ll add some mustard greens to the mix!

 

Wishing You’re the Happiest and Healthiest of New Years!!

 

 

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