Fresh from the Farmers’ Market: Pork Chops and Sweet Tater Tots

I love shopping at farmers’ markets and eating local. For those of you who have read the stories I share on these digital pages, or the words I write between the covers of Charlotte Living magazine; and for those of you who follow me on my social media feeds, you already know that each and every Saturday morning finds me at a local farmers’ markets stocking up for cooking classes, catering jobs and the food my husband Tom and I eat every day.

UPDATED - NCDASo when an opportunity popped up to work  for my friends at the North Carolina Department of Agriculture promoting locally raised North Carolina pork at local regional markets, I jumped at the chance to be involved.

While I am being compensated for this post, the words, recipes and opinions and the choice of the farmer featured here are my own; and am delighted to be representing Charlotte as one of five bloggers from across the state in this sponsored promotion featuring North Carolina farmers who raise pork and sell at Regional State Farmers’ Markets.

This promotion affords me an opportunity  to share the story  of North Carolina farmers Jamie and Sara Jane Davis of A Way of Life Farm in Bostic NC – a regular Saturday morning stop for me at the Charlotte Regional Farmers’ Market.

As luck would have it Jamie and Sara Jane not only raise pork, but a slew of certified organic veggies as well, making their booth at the market a one-stop-shop and a quick answer to the question of whats for dinner tonight?

This time of year, the list of seasonal certified organic vegetables at A Way of Life Farm includes a half dozen or so varieties of sweet potatoes! One variety in particular, “Sunshine” is a species specific to their farm and I’ve used these certified organic sweet potatoes in a fun family favorite recipe for sweet potato tots to go with the chops or to enjoy as a snack all on their own!

 

IMG_3615My recipe for Molasses and Mustard Marinated pork chops has become one of my favorite local pork recipes – you’ll find it at the end of this post.

It’s a recipe I shared on television recently with Charlotte Today hosts Colleen Odegaard and Eugene Robinson in Charlotte on October 6, 2017.   It’s a crowd pleaser for sure and its been time tested and taste approved  with my cooking class students and catering clients as well!

It all starts with the delicious pork from A Way of Life Farm and my hope is that it will inspire your menu planning for this season and for the seasons to come, as local pork like all local meat are available all year round.

Before I share a bit about the farm, the details of the pork chop recipe and a fun side dish for sweet potato tots – I thought you’d like to see the video from the segment on Charlotte Today…

 

On the Farm at A Way of Life

For Jamie and Sara Jane, the way they raise the pigs is important, as is the way they raise all the certified organic crops they cultivate, feed their family and sell to consumers. It is their belief that pigs raised on pasture and woodland,  able to root, dig, and run, are healthier and happier animals; and the fact that these animals have access to sunlight, fresh air, exercise, and wild nutrients make the resulting meat more nutritious than many conventional products.

IMG_1262At any one time you’ll find a dozen or so pigs and piglets roaming the woods up behind the cultivated certified organic fields at A Way Of Life. The pigs wander the woods eating acorns and bark and their natural diet is supplemented with soy-free certified organic feed.

The result is pork with truly exceptional flavor and texture, so marinades such as the one I offer today are only needed to provide flavors to enhance the already spectacular  taste and the melt-in-your-mouth texture.

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Shop Regional and Local North Carolina Farmers’ Markets all year long…

With the change in seasons, many consumers forget that farmers don’t just produce in the spring and summer. Local farmers and ranchers farm and ranch all year long, through snow and rain and wind and hail.

At A Way of Life Farm, Sara Jane and Jamie live on the farm, and the “yard” that surrounds there home is all farm land yielding seasonal crops that range this time of year from all sorts of leafy greens, ginger, turmeric, broccoli, and more to a half dozen varieties of sweet potatoes.

Every week they work the land and take care of the pigs on the farm; then they regularly  harvest produce on Friday and load up the truck to ready themselves for the Saturday morning 5 am start time to head from Bostic to the Charlotte Regional Market. The market opens at 8 am and Jamie and Sara Jane and their crew are there until 1 or so in the afternoon, but the best selection of pork and veggies from A Way of Life are to be had before noontime.

IMG_3617-1The Charlotte Regional Farmers’ Market is one of four regional Farmers Markets owned by the State of North Carolina and operated by the North Carolina Department of Agriculture & Consumer Services. These regional Farmers Markets are strategically located across the state to serve North Carolina farmers, both large and small and make shopping local easy for area consumers who support North Carolina agriculture, our state’s largest industry.

The Charlotte Regional Farmers Market is located at 1801 Yorkmont Road and is easily accessible from South Tryon Street, Tyvola Road, I-77, and I-85. Farmers and vendors at the market are spread out in four different buildings and you’ll find A Way of Life Farm in Building A, on the right hand side just as you enter from the parking lot. You’ll see all the seasonal veggies, but go to the table set up in front of their truck for the pork.

Meat is much harder to display than all the colorful produce – Its all frozen in coolers behind the counter and at A Way of Life Farm it is portion packaged, so you have your choice of cuts, sizes and quantities.  Don’t leave the market without purchasing enough pork for at least one meal, believe me, after you taste, you will thank me for the sound advice.

The selection of  available pork cuts at A Way of Life Farm, varies each week as do the seasonal vegetables. When you are at their booth, sign up for their weekly newsletter to help keep you in the know and up-to-date with what you will find at the market each week.

And now, thanks to a grant from Farmers Market Coalition, A Way of Life Farm is set up to accept SNAP benefits at the Charlotte Farmers’ Market and for on-farm sales. This makes it possible for even more people to enjoy the benefits of eating local. Jamie and Sara Jane asked me to help spread the word and I hope you will as well.

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In the recipe below I’ve featured the chops; but this recipe will also works well with a loin roast, boneless loin chops, pork shanks and a pork shoulder roast – those cuts will just take a bit more time to cook.

I hope you enjoy my recipe for what I think are some of the most delicious pork chops you’ll ever eat, and the accompanying recipe for my homemade sweet potato tots to go with…

But wait, that’s not all…

If my recipes whet your palate for more ways to eat local pork, then visit these other blog posts featuring recipes using more North Carolina Pork from farms around the state…

Got To Be NC Pork at Your Local NC Farmers Market

 

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Heidi Billotto’s Mustard & Molasses Marinated NC Pork Chops from A Way Of Life Farm

4-6 local bone-in pork chops from A Way of Life Farm in Bostic NC available at the Charlotte Regional Farmers’ Market on Yorkmont Road on Saturday mornings

For the marinade:
1 cup dry white wine
2 Tbsp. Olive Crate Kores Estate extra virgin olive oil
1 sprig fresh rosemary
2  bay leaves
1 cup of your favorite whole grain mustard

1 cup local molasses
6 juniper berries, lightly bruised or 1/4 cup gin

Marinate the chops for up to an hour at room temp or longer in the refrigerator, turning it occasionally. Remove from refrigerator and bring to room temperature before cooking.

Transfer the chops to a roasting pan and bake, covered in a 375 degree oven for 20 minutes or so.

Uncover and broil  just to crisp the outside of the chops, taking care not to burn the marinade.

And because man and woman cannot live on pork chops alone (although it is tempting to try)…. I offer a fun sweet potato side to the chops…

chops and tots

A Way of Life Farm “Sunshine” Sweet Tater Tots

 

2 lbs. A Way of Life Farm “Sunshine” Sweet potatoes or any other dry flesh variety, peeled

1/4 cup self rising flour

1 Tbsp. sweet paprika

1 tsp. granulated garlic

1 tsp. onion powder

1 tsp. sugar

Heidi’s Hot Pepper Blend ( a mix of pink and black peppercorns) to taste

1 cup organic Canola oil

Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.

IMG_7722Using a hand grater, finely shred potatoes. Using a clean dish towel, gently pat the potatoes dry, removing as much water as possible. Gently spread the grated potatoes on the dish towel and sprinkle with the flour; then season with the granulated garlic, paprika, onion powder, seasoning salt and pepper, to taste. The mixture should be soft but dry. Gently scoop up the seasoned potatoes, place the mix into a bowl and then gently shape into  “tots” , taking care not to squeeze them too put as you mold them into shape.

Heat vegetable oil in a large skillet or Dutch oven over medium heat.

Add tots to the oil, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a wire rack to drain, re-season if you would like and enjoy!.

 

 

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For more great all local recipes come and join in the fun at one of Heidi’ Hands-on cooking classes – including a Pork 101 Cooking Class see the complete schedule of classes for Oct and Nov; then call your friends and make your reservations today! #TellThemHeidiSentYou

Tenda-Bake Pancake & Waffle Mix isn’t Just for Breakfast Any More

UPDATED - NCDAThose of you who follow this blog in particular and my cooking classes and television appearances in general already know that I am a lover of all things local.

In the state of North Carolina, agriculture is our biggest industry and so, to take a quote from the North Carolina Department of Agriculture’s marketing campaign,  I am always on the lookout for great things Grown, Raised, Caught or Made in North Carolina.

With lots of grains grown in our state, it only stands to reason that we would have lots of mills. Think back to the story of The Little Red Hen – she planted the seed, tended the crop, reaped the wheat, took it to the mill and then baked it into bread. As the folk tale explains, the process is a lot of work for one little hen… the truth and the bigger story is that taking grains to grits, meals and flours  takes a team.

logoFamers grow the grains, take them to the mill to be ground into flours and meals, send them to our local grocers shelves, where we make the purchase and take them home to feed our families. Recently I met the fine folks at Renwood Mills based  in Newton, NC, loved their 80 year old history, their all-local story and their products and wanted to share it with you.

I constantly try to share the local love of farmers and producers large and small, through this blog, through other articles I write, my television and personal appearances and cooking classes. While companies often give me sample product to promote, for me, it is about backing  brands I believe in and I am here to say that Renwood Mills produces products that should be on your radar.

Renwood Mill sources grains from some 500 local North Carolina farmers in and around the Newton-Conover region of North Carolina.

Just as they did years ago, these farmers still  deliver local grains each week to be ground into corn meal and flour. In 1935, Renwood Mills started as the Maiden Flour Mill where owners sourced local grain to grind to flour and cornmeal. While the company has grown that “support local farmers” philosophy has stayed true and that’s one of the things I love about this company and these products.

s-02Renwood Mills flours are packaged for commercial use under the name of Southern Biscuit  where they package an all purpose flour and a self rising flour and a Just-Add-Buttermilk biscuit mix called Southern Biscuit Formula L . Renwood Mill cornmeal and flour products are also packaged under the Tenda-Bake brand and include not only cornmeal and cornmeal mixes but pancake & waffle mixes as well.

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In developing recipes used with the trio of Tenda-Bake Pancake mixes as a shortcut ingredient, I started with basic recipes calling for a mix of flour and baking soda or baking powder;  or recipes that called for a coating or batter of some sort. To that end I wound up today’s recipes for Not-Just-For-Breakfast recipes featuring the Tenda-Bake products: a quick and easy cobbler made with the MapleBurst Pancake Mix; a tasty chicken and dinner waffles make with the 7 Grain Tenda-Bake Mix.

img_3569I featured the cobbler on a recent edition of WBTVs Bounce Tv with hosts Delano Little and Brigida Mack and as you will see when you view the clip at the end of this post, its a winning recipe for sure. The maple chips in the MapleBurst Tenda-Bake melt down into the butter and gives it a slightly caramelized finish to the cobbler that’s lip smackin’ good – just ask Delano!

 

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Heidi’s Tenda-Bake Peach and Blueberry cobbler assembled and ready to bake

Tenda-Bake MapleBurst Pancake Mix Peach & Blueberry Cobbler

Recipe developed for Renwood Mills, makers of Tenda-Bake By Charlotte Culinary Expert Heidi Billotto

8 Tbsp melted butter

2 cups Tenda-Bake Maple Burst Pancake and Waffle Mix

1 cup whole organic or local milk

4 cups peeled and sliced peaches

2 cups blueberries

½ cup granulated organic sugar

Pour melted butter into the bottom of a square 9 inch oven to table 9-Inch baking dish. Mix together the pancake mix and the milk; stirring in milk just until combined. Pour over the melted butter in the pan. Do Not Stir.

Spoon the sliced peaches and blueberries over the top of the pancake mix/butter layers, but again, do not mix. Sprinkle the sugar over all. Bake in a preheated 350 degree oven for 35- 40 minutes or until the cobbler is nicely browned.

Serve warm or cold with whipped cream or your favorite  ice cream

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Time for Heidi’s Tenda-Bake Chicken  &  Dinner Waffles

Tenda-Bake 7 Grain Pancake & Waffle Mix Chicken & Dinner Waffles

Recipe developed for Renwood Mills, makers of Tenda-Bake By Charlotte Culinary Expert Heidi Billotto

For the Dinner Waffles:

2 cups Tenda-Bake 7 Grain Pancake & Waffle Mix

1/4 cup chia seeds ( optional, but  this adds a healthy kick of a bit more protein)

1 cup local or organic whole milk

2 Tbsp. extra virgin olive oil

For the Chicken:

2 cups Tenda-Bake 7 Grain Pancake & Waffle Mix

salt and pepper to taste

1 Tbsp. dried Thyme leaves

4-6 local or organic chicken thighs, skinned, bone in or boneless, as you please

2 local or organic eggs, beaten

 

Make the waffles first by combining 2 cups of the pancake mix with 1/4 cup of chia sees, 1 cup of whole milk and 2 Tbsp, of extra virgin olive oil. Pour the mix onto a not lightly greased waffle maker and cook until the steaming stops. Waffles for this dish may be made ahead of time and then reheated in the oven.

For the chicken, Combine 2 cups of Tenda-Bake 7 Grain Pancake & Waffle Mix with a bit of salt and pepper to taste and 1 Tbsp. dried thyme leaves.

Cut the boneless thighs into strips  or prepare them whole. Pat the chicken dry them dust them in the seasoned pancake mix mixture. Once dusted. Drop the chicken into the beaten egg wash and then once again into the seasoned pancake mix mixture to coat. Now, here is the trick, place the breaded chicken on a wire cake rack for 2-3 minutes to allow the egg and pancake mixture to form a coating.

Meanwhile, heat about an inch of canola oil in a 10-12 inch skillet. Place a wooden spoon in the oil and when little bubbles start to form around the wooden spoon, he oil is hot enough for frying. ( otherwise, your chicken will absorb the oil and will taste greasy)

Redust the rested coated chicken in the seasoned pancake mix and then drop into the hot oil. Cook until lightly browned, then carefully  turn to brown the other side. Once the chicken has browned, remove from the pan and place on a rack fitted over a baking sheet in a 375 degree oven for 5-8 minutes.This will allow the whole chicken thought to cook through, but won’t over brown the coating.

Serve the chicken and waffles with syrup or local honey or make your own honey mustard as a condiment if you would like.

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Here is the Video from WBTV’s Bounce TV with Heidi Billotto and Delano Little putting together the cobbler recipe you have here – check it out to see how easy it really is!

 

#TellThemHeidiSentYouFor more information on Renwood Mills, the products they produce and where you can purchase them, visit their website.

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