Cider-Braised Pork Shoulder with Caramelized Onions

By Fresh Forker | May 18, 2015 |

This is an easy, every night kind of meal that can be made as follows in the oven, the day before and reheated for dinner, or in a crock pot for 6 hours on high. Serve with a spinach or kale salad and some mashed parsnip-potatoes. The leftovers (if there are any!) make great sandwiches the next day.

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Pork & Venison Meatballs

By Fresh Forker | May 12, 2015 |

This recipe has some wonderful flavor combinations– pork and venison, ginger and cherries– but fear not, it’s inspired by the fabulous Amy Thielen, the chef and author behind The New Midwestern Table. The lean venison mixes perfectly with the richer pork, and the fruity mix-ins balance the flavor overall.

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Week 13 — Winter 23-24

By Fresh Forker | April 2, 2024

Link to this week’s –> NEWSLETTER — Meatloaf Theme & Pantry Specials Omnivore Mushrooms (5oz) Bread Crumbs (pint) Lettuce (1) Pepper Butter (8oz) Bread & Butter Pickles (pint) Braised Greens (pint) Gravy (pint) Ground Beef (1#) Ground Pork (1#) Vegetarian Mushrooms (5oz) Bread Crumbs (pint) Lettuce (1) Pepper Butter (8oz) Fermented Green Tomato Relish (pint)…

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