Fall CSA Week 4/Pork

Teriyaki Pork Meatballs

For the meatballs: 1 lb ground pork 1 large egg 1/2 cup breadcrumbs 1 clove garlic, minced 2 tsp fresh ginger 1 tsp soy sauce 2 green onions black pepper For the Glaze: 1/2 cup soy sauce 1/2 cup brown sugar 1/2 cup water 1/2 TBSP sesame oil 1 TBSP rice vinegar 2 TBSP corn starch 1 TBSP sesame seeds…

CSA Recipes Week 9/Pork

Garlic Rosemary Pork Tenderloin

1 lb pork tenderloin 1 TSP minced garlic 1/2 TSP salt and pepper 2 TSP rosemary 1 TBSP olive oil Mix together minced garlic, 1/2 tsp salt, rosemary, 1/4 tsp pepper and 1 tbsp olive oil. Place the pork in a pan with sides. Spread the seasoning over all sides of the pork, cover it and place in the fridge…

CSA Recipes Week 7/Pork

Braised Pork Shanks

2 pork shanks 3 TBSP olive oil 1 fennel bulb, sliced 5 cloves garlic, chopped 1 can crushed tomatoes or cherry tomatoes 1/2 cup red wine 1/4 TSP red chili flakes 1/4 cup parsley or basil, chopped salt and pepper Preheat oven to 300 degrees. Cut thin slices into the fat layer of the pork. Warm the oil over a…


Kohlrabi slaw with Asian pork chops

Peel and julienne 1 medium kohlrabi. Place in a bowl with 1 large julienned apple. Add ½ cup chopped walnuts and 4 diced green onions. In a small bowl, whisk together 2 TBSP apple cider vinegar, ¼ cup canola oil and 3 TSP maple syrup. Add salt and pepper to taste. Drizzle dressing over salad and toss together. In a…


Brown Sugar & Mustard Glazed Ham

1 10-pound smoked ham with rind, trim off excess fat 1/3 cup fruit juice (apple, tropical, grape, orange … take your pick!) 1/4 cup SMAK DAB Mustard (any flavor will do!) 1/2 cup brown sugar 2 tbsp honey or maple syrup Good pinch of black pepper, nutmeg and cloves Place ham in a large dutch oven and cover with cold…


Sausage & Herb Suffing

Ingredients: 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf) 8 tablespoons (1 stick) unsalted butter 2 cups medium-diced yellow onion (2 onions) 1 cup medium-diced celery (2 stalks) 2 Granny Smith apples, unpeeled, cored and large-diced 2 tablespoons chopped flat-leaf parsley 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 3/4 pound sweet or spicy…


Asian soup with loads of veg.

It’s amazing how much cabbage you can thinly slice and pop into a soup. Take your leftover turkey or chicken bones from Christmas.  Put in a pot, cover with water by 3 inches, let simmer for about 12 hours.  Remove the bones and voila, you have the base for a soup. Into this add in about 4 tbsp coconut amino…


Cooking with Rind On Pork

We have beautiful Tamworth pork which our butcher cuts with the rind on.  That means CRACKLINGS!!! To roast a rind on Tamworth roast simply follow these steps brought to you by  I have to say, it may take some practice to get the cracklings perfect, but it is soooo worth the effort.   My sister in law Sue has it…


Cooking with Freely Ranged Pork

All of the pork that we sell at Crampton’s is freely ranged.  That means that the sows (momma pigs) are never caged, and their little ones run wherever they wish…including outside of the fenced areas much to the chagrin of our farmers. Because these hogs are actually moving around and exercising, the meat that they produce will be slightly…


Local Tomato BLAT for many!

You have people over for lunch, what to do? Cook up 8-12 strips of Berkshire Bacon, or our Natural Bacon. Slice up 2 large St. Anne’s Tomatoes Wash and pat dry 4 lettuce leaves Mix up the flesh of one-2 avocados with the juice of one lime Take one Ciabatta loaf from our bakery.  Slice it in half to make…

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How to Cook with Grass Fed Meats

Grass fed meat is leaner than conventionally raised and so has to be cooked a little differently. Click to find out more!

Naturally Raised Meats. For Taste, for Health, for Animal Welfare.

All of the meats that we sell at the shop are raised naturally. What does this mean? Click above to find out more!