Agriculture Reference
In-Depth Information
Anything in the
Brassica
family, such as cabbage, kale, and kohlrabi, can be grown successfully
through the fall and winter. In fact, kale tastes better after a good frost than it does beforehand.
The trick with kale is to de-stem the kale leaves first. I like to slice up the leaves after that and use
them for breakfast. You can sauté them and mix them in your morning eggs. Or boil them until
soft and blend with homemade yogurt, honey, and maybe some berries from your freezer to make a
great breakfast smoothie.
On the livestock side of things, you'll have your bees in their winter cluster. Chickens will have
ceased or decreased their laying with the shorter winter days. And most of your meat stock that was
from last year has probably been butchered and put in the freezer now, giving you a freezer full of
tender, nutritious meat.
Roast Pork Tenderloin with Winter Greens
This can work with any roasted meat or greens, so mix it up and use those green veggies. The
homegrown meat has a deep flavor not possible elsewhere, and the nutritious greens have a
sweeter flavor in the cool seasons.
yield:
Prep time:
cook time:
Serving size:
1 1-pound tenderloin
20 minutes
20 to 25 minutes
1
⁄
4
tenderloin
with about 1 cup greens
with
1
⁄
4
cup greens
1 lb. pork tenderloin
1
⁄
8
tsp. plus
1
⁄
4
tsp. salt
Freshly ground black pepper
2 cloves garlic, minced
4 tsp. olive oil
1 medium onion, thinly sliced
1 lb. kale or other winter greens,
tough stems removed
1
⁄
2
cup chicken stock or low-sodium
chicken broth
1 TB. red wine vinegar
1. Preheat the oven to 425°F.
2. Line a baking sheet with aluminum foil. Rub the pork tenderloin with
1
⁄
8
teaspoon salt,
black pepper, and garlic.
3. Heat a large, heavy skillet over medium heat. Add 2 teaspoons olive oil and pork to
hot skillet and brown on all sides (3 to 4 minutes). Remove pork tenderloin from the
pan and place it on the baking sheet. Place the baking sheet in the oven and cook until
tenderloin reaches 145°F, about 12 minutes. Cover loosely with foil and allow pork to
rest for 3 to 5 minutes.
