Monthly Archives: June 2009

at the farmers market: blueberries

So baby please kill me

Oh baby don’t kill me

But don’t bring that ghost round to my door

I don’t wanna see him anymore

Please kill me

Oh baby don’t kill me

Just don’t bang on about yesterday

I wouldn’t know about that anyway

“Death on the Stairs” by The Libertines


Some interesting blueberry recipes:

Blueberry Muffins

Apple Blueberry Crumble Bars

Blueberry Sauce with Balsamic Vinegar and Thyme

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Filed under Farmers Market, Fruit

milk braised pork loin sandwich with cherry relish

I ain’t got no home, I’m just a-roamin’ ’round,

Just a wandrin’ worker, I go from town to town.

And the police make it hard wherever I may go

And I ain’t got no home in this world anymore.

“I Ain’t Got No Home” by Woody Guthrie


The cherry relish needed a savory friend, why not milk braised pork loin?  This is modeled after one of those post-Thanksgiving cranberry and Turkey sandwiches.  I melted the gouda on top of the pork, it was mighty delicious.


Dijon Mustard
Arugula or mixed greens
Cherry relish
Milk Braised pork loin


1. Make a sandwich with these ingredients…duh


Filed under American, Cheese, Fruit, Meat, Pork, Pub Food, Sandwich, Vegetable

milk braised pork loin

It`s business

It`s business time

You know when I`m down to just my socks it`s time for business

That`s why they call it business socks

“Business Time” by Flight of the Conchords


Arjun made this for Elissa and I a couple of weeks ago, the curdled milk sauce that you serve with the pork is really tasty, sounds gross, but is tasty.  This is one of those easy recipes that looks fancy if you are having guests over. Check out what I did with my pork leftovers and the cherry relish in a couple of days.


2 pound pork loin
3 tablespoons of garlic, chopped
3 tablespoons of thyme, chopped
4 tablespoons of Dijon mustard
Salt and pepper
Olive oil
2 quarts of whole milk, divided


1.    Season the pork with salt and pepper
2.    Combine garlic, thyme, and mustard
3.    Rub mixture on the pork and let marinate in the refrigerator for at least one hour
4.    In a large pot heat 3 tablespoons of olive oil
5.    Wipe the marinade off of the pork (especially the garlic because it will burn in the next step)
6.    Brown the pork on all sides
7.    Add 1 quart milk, cover with a lid and simmer for 30 minutes
8.    Remove the lid and raise the heat to medium
9.    Continue cooking the pork until the milk evaporates to a thick sauce
10.    Add 1 more quart of milk and continue cooking the milk until it evaporates into a thick sauce
11.    Remove the meat and serve with the milk sauce

Based on a recipe from:

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Filed under American, Italian, Meat, Pork, Uncategorized

rainier cherry relish

The sun came up with no conclusion

Flowers sleeping in their beds

This city’s cemetery’s humming

I’m wide-awake, it’s morning

I have my drugs, I have my woman

They keep away my loneliness

My parents have they have their religion

But sleep in separate houses

“Road To Joy” by Bright Eyes


Although initially tempted, I didn’t want to hassle with making a cherry pie with this batch of cherries.  This relish is similar to a good Thanksgiving cranberry relish, a little sweet married with a little tart.  I used this relish in an amazing sandwich that I will be sharing later in the week.  Some other blogger’s relish ideas:

Green mango relish

Cranberry relish

Preserved lemon relish


2 cups of cherries, pitted chopped
1/3 cup granny smith apple, diced
2 teaspoons orange zest
1/3-½ cup of brown sugar (depending on the sweetness of the cherries)
½ cup of apple cider vinegar
Pinch of salt
Pinch of all spice
Pinch of cinnamon


1.    Combine all of the ingredients in a medium sauce pan bring and bring to a boil
2.    Lower the heat to maintain a simmer, cook for about an hour or until the liquid has evaporated


Filed under Fruit, Sauce, Side, Uncategorized

at the farmers market: rainier cherries

Well, take me back down where cool water flows, y’all

Let me remember things I love

Stoppin’ at the log where catfish bite

Walkin’ along the river road at night

Barefoot girl dancin’ in the moonlight

“Green River” by Creedence Clearwater Revival


Cherry season is upon us! I’m with Arjun in saying that cherries are pretty hard to cook with because they are usually consumed before a recipe can be thrown together.

Some interesting cherry recipes:

Pickled sour cherries

Cardamon and dried cherry scones

Black cherry iced tea


Filed under Farmers Market, Fruit