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Maryland Farm & Harvest: Episode 111
Episode Description
  • Easy port access means Maryland apple farmer JD Rinehart can market his product to a specialty market in Central America.
  • Garrett County farmers Brent & Gary Fratz face unique farming challenges due to their high altitude and distinct soil type.
  • Urban farmer Denzel Mitchell expands to the country to meet high demands for his specialty produce. Learn about this unique farm's philosophy with Mitchell, farm manager Blain Snipstal and intern Aleya Fraser.
  • Then & Now: Farmer's almanacs
  • Local Buy: Al Spoler investigates which are the choicest cuts when it comes to pork.
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Thingamajig
Apple Butter Stirrer
Apple Butter Stirrer

Before crock pots came along, apple butter was traditionally cooked in a kettle over an open flame. To keep the apples from sticking and scorching, the butter had to be stirred constantly – for a full eight to twelve hours! Specially designed stirrers like this one had long handles so weilders could keep their distance from the fire, and holes drilled into the paddle to really work the apples into a pulp. There are a number of theories regarding the proper stirring technique – figure eight, back and forth, round and round. But one popular method involved tossing a silver dollar or two into the kettle. As the butter was stirred, the silver dollars scraped around the bottom, loosening up any apples that started to stick.

 

Recipes
FEATURED INGREDIENT: PORK
Herb Marinated Pork Tenderloin with Honey Truffle Thyme Emulsion

from the 2009 Maryland Buy Local Cookbook

Ingredients

Pork

For Tenderloin

  • 5 lbs pork tenderloin
  • 4 tablespoons thyme
  • 4 tablespoons basil
  • 2 tablespoons oregano
  • 1 tablespoon garlic, crushed
  • 1 tablespoon black pepper
  • 1 tablespoon sea salt
  • 1/2 cup olive oil

For Emulsion

  • 1/4 cup honey
  • 1/4 cup white truffle oil
  • 2 lemons, juiced
  • 1 tablespoon thyme
  • 1 teaspoon white pepper
  • 1 teaspoon sea salt

Directions

For Tenderloin

  1. Mix herbs, seasonings and oil in a bowl. Trim and slice pork tenderloins.
  2. Rub herb mixture on pork tenderloins and allow to sit 2 hours.
  3. Grill over open flame until medium/medium-well

For Emulsion

  1. Combine ingredients in a blender, and mix until emulsified.
  2. Serve over pork tenderloin.
Pork Chops with Goat Cheese and Apple Cranberry Stuffing

from "Dishing Up Maryland" by Lucie Snodgrass

Yields 6 servings.

Ingredients

  • 6 thick, boneless pork chops with deep horizontal pockets cut into them
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable shortening
  • 3 tablespoons butter
  • 1 large onion, peeled and finely chopped
  • 2 celery stalks, finely diced
  • 1 Granny Smith, York, Winesap, or similar tart apple, peeled, cored and chopped
  • 6 cups soft bread cubes
  • 2 tablespoons minced fresh sage
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 1 cup beef broth or vegetable stock
  • 1/4 cup dried cranberries
  • 4 ounces goat cheese

Directions

  1. Preheat the oven to 350°F. Season the pork chops with the 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Heat the shortening in a large cast iron skillet until hot but not smoking. Reduce the heat to medium-low and sear the pork chops for about 2 minutes on each side. Remove the pork chops from the pan and transfer them to a large plate.
  3. Reduce the heat to low and add the butter, onion, celery and apple. Cook about 3 minutes, until the apple is slightly soft.
  4. Add the bread cubes, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper, the sage, rosemary and thyme, and stir.
  5. Add the broth and the cranberries and toss the bread cubes to moisten them. Remove the stuffing from the heat.
  6. Stuff each pork chop with a slice of the goat cheese and as much stuffing as will fit in the pocket, about 2 tablespoons. Secure the stuffing with a toothpick poked through either end of the pocket.
  7. Transfer the pork chops to a 9-by-13-inch baking dish. Transfer the remaining stuffing to a small, buttered baking dish. Cover the stuffing and slide both dishes into the oven.
  8. Bake the stuffing and pork chops for 45 minutes, until the stuffing is golden and the pork chops are cooked through. Remove both dishes from the oven, uncover the stuffing, and serve it immediately with the pork chops.
Farm Visits

Want to give these recipes a try? Pick up some delicious woodland pork at Cabin Creek Heritage Farm in Upper Marlboro. They also sell grass-fed beef and lamb, pastured chickens, turkey, non-GMO eggs...even home-spun yarn!

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Episode 112: February 4, 2014
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Episode 111: January 28, 2014
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Episode 101: November 19, 2013
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