St. Patrick’s Day, With Pork

I searched online and found this recipe, from


  • 1 gallon water

  • 3 cups coarse kosher salt

  • 1 6 1/2-pound bone-in-pork shoulder roast, excess fat trimmed

  • 6 large heads of garlic, halved crosswise 

  • 2 teaspoons whole black peppercorns

  • 1 large head of green cabbage, cut into wedges

  • 1 pound carrots, peeled, cut crosswise in half

Combine 1 gallon water and salt in large heavy pot. Stir until salt dissolves. Add pork. Cover and refrigerate for 1-2 days. 2 days is better. 

Bring pork in salt water to a boil. Boil for 10 minutes. Carefully drain salt water and remove the pork from the pot. 

Cutting small, 1-inch slits in the pork, stuff them with half of the sliced garlic. Put the pork back into the pot and refill the pot with enough cold water to cover the pork. Bring that water to a boil over high heat. 

Add the rest of the garlic and the peppercorns. Transfer water and pork to slow cooker or continue cooking on stove. 

Cover and simmer for the next 3 hours until pork is tender.
About one hour before you plan to eat, add carrots and cabbage wedges. Meat is ready when it falls off the bone. 

If you like boiled potatoes with your dish, make them as usual. I'm not a big fan and instead made mashed potatoes. 

I have to be honest and say I was worried that I was ruining a perfectly good pork shoulder by boiling it, but it was really good. The meat was tender and juicy and the salt had permeated the meat deliciously, but not by too much. 

After just a few hours of cooking, the garlic and peppercorns had infused the meat and vegetables with their tangy and garlicky flavor. The flavors of the two corned meats are similar, but the pork flavor definately resonates here, you can tell the difference. 

I love pork tenderloin

I love pork tenderloin, but it’s been some time since I cooked one. We only have a few in stock and they go so fast. But another great option to use if no pork loin are available, a boneless pork loin roast. This is great for a bigger crowed.

I found this supper simple recipe. You place the pork tenderloin in a zip close bag, whisk up a quick marinade of lemon juice, olive oil, garlic and parsley, and poured it in. You can do this quick marinade in the morning and let it sit in fridge till dinner time.



·       2 tbsp lemon juice

·       2 tbsp olive oil

·       1 tsp minced garlic

·       1/2 tsp dried parsley

·       1/2 tsp salt

·       1/4 tsp black pepper

·       1 (1 1/2 to 2 lb) pork tenderloin

·       1 tbsp olive oil


1.    Combine the lemon juice, 2 tbsp olive oil, minced garlic, dried parsley, salt and pepper in a small bowl and whisk to combine. Place the pork tenderloin in a large zip close bag and pour the sauce over it. Zip close and refrigerate for at least 2 hours, or overnight.

2.    Preheat the oven to 425 degrees F.

3.    Heat 1 tbsp of olive oil in an oven safe skillet over medium heat. Remove the pork tenderloin from the marinade and sear in hot skillet on all sides. Place skillet into the preheated oven and cook until the internal temperature reaches 135 degrees F (about 15 to 20 minutes). Remove from oven and let rest for 5 to 10 minutes and then slice into medallions. Enjoy!

2018 Farm Gift Guide

There is a Crooked Creek Farm gift that is the right match for your friends, relatives, and customers. Our farm has something for just about everyone. Whether it’s the classic marinades that compliment our pork, a bag of jerky, a gift card, or a combination, take a peek at the Crooked Creek Farm Christmas Gift Guide  for ides for your holiday.

We have our Mystery Box (a Crooked Creek Farm t-shirt and jerky) for $20; the perfect gift for teachers, or white elephants at the office.


Our Small Farm Box with one jerky and one limited edition marinade for  just $15! Add a farm gift card for any amount.


Our Large Farm Box  with two limited edition marinades and all 3 jerkies for $30.  Add a farm gift card for any amount.


Jerky for any mom, teacher or stocking. $6.50


Gift Card for a local gift for the boss or friend.  $5- $1,000


A CSA share for 3 Farm Winter CSA. Just $450 for winter farm fresh meat without the market.




Here is a fun, easy recipe that will be great for visiting guests and little ones on holiday mornings.



 Maple Cream Cheese Roll-Ups


* 1 can (8 oz) refrigerated crescent dinner rolls

* 1/3 cup honey pecan or brown sugar and cinnamon cream cheese spread

* 8 links fully cooked maple syrup, original, or turkey breakfast sausage

* 1 Tbsp. sugar

* 1/4 tsp ground cinnamon


1. On work surface, unroll dough and separate into 8 triangles.

2. Spoon heaping teaspoon cream cheese on short edge of each triangle and spread along short edge.

3. Top each with sausage link. Starting at sausage end, roll up. Place on ungreased baking sheet, point-side down.

4. In small bowl, combine sugar and cinnamon. Brush tops with small amount water. Sprinkle with cinnamon sugar mixture.

5. Bake at 350°F for 16 to 18 minutes or until golden brown.