Roasted Pork Tenderloin with Ramp, Scallion and Mustard Sauce

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It’s early spring in Wisconsin, and if you get a CSA produce box, chances are that you are also getting ramps. I’m always looking for ways to incorporate ramps into my cooking for the very limited time that they are available. You can read about ramps, and what they are here, if you are interested.I picked up a nice pork tenderloin at the only place that I can bring myself to buy them, Jenifer Street Market. They sell real pork tenderloin, not a tenderloin that has been injected with so many additives and solutions that you can no longer recognize what it is that you are eating. While I was there, I also picked up some Nueske’s bacon. This is the best bacon in the world, trust me!

I wrapped the tenderloin in the smoky bacon and seared it in an ovenproof pan. I added ramps and scallions, including the greens, to the pan, then finished it off in the oven until cooked through. While the tenderloin rested, I deglazed the pan with chicken stock and mustard, tossed some greens with the sauce, sliced up the pork and served it over the greens.

Fast, flavorful, and healthy.

Popularity: 16% [?]

A couple of weeks ago I mused about making a Ramp Pesto. I posted this in the blog mainly so that I wouldn’t forget about it. Since that posting I keep getting lots and lots of hits from people searching for Ramp Pesto. Who knew?

So this weekend I made a foray to the Dane County Farmers Market and picked up some extra ramps, some green garlic, and some scallions and I decided to combine it all into a pesto sauce.

Ramp, Scallion and Green Garlic Pesto: (Sorry, I don’t really measure, I just add oil, nuts and cheese until it is the right consistency).

- 1 Bunch Ramps - bulbs and greens roughly chopped
- 1 Bunch Scallions - bulbs and greens roughly chopped
- 1 Bunch Green Garlic - bulbs and greens roughly chopped
- Olive Oil
- Grated Parmesan Cheese
- Pine Nuts
- Salt

Put ramps, garlic and scallions in a food processor and process until well chopped. Add olive oil as process or is running until near desired consistancy. Add cheese, pine nuts and salt and chop again. Add olive oil as needed.

Popularity: 13% [?]

One excellent way to use up that summer produce is to throw together a nice, light, summery soup that helps you empty out your fridge.

The good thing about this soup is that it is quick, healthy, and extremely flexible. The bad thing about this soup is that though it is quick, it is also very labor intensive due to the chopping of all of the veggies.

I started with some boneless chicken, and sauteed it in a small amount of olive oil. Chopped onion and garlic were added as it cooked. Once softened, I added chicken stock - enough to create the amount of soup that I needed.

Then, it’s simple. Just chop up and toss any vegetables you have on hand into the soup. I believe that I threw in summer squash, patty pan squash, sweet corn cut off the cob, some kale, some green beans, and other odds and ends.

It tastes fresh, it’s healthy, and it uses your summer veggies. What more can you ask for?

Popularity: 11% [?]

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Nothing screams summer more than sweet corn and massive quantities of zucchini. Based on that, it is safe to say that I’ve got a lot of screaming going on in my house right now.

So in an effort to reduce that noise level, last night we made what has to be in contention for the epitome of a peak summer meal - beef kabobs skewered with peppers, onions and cherry tomatoes, served alongside grilled zucchini, summer squash and fennel, with a few of sweet corn thrown in through desperation.

I know that there is this notion that you should be able to skewer all of the veggies together with your beef and have pretty kabobs to serve as a result. I’ve never found that to be the case. We’re pretty particular about the way that we prepare our beef. We like it done medium rare, and not a degree past that, and we’ve never been able to grill the veggies properly, while getting the beef to that point.

So instead we grill the veggies in a grill basket beforehand, leaving them slightly crisp before removing them and placing them in the oven on warm. Then the marinaded kabobs go on the grill.

We served the meal with a Novella Synergy, which is a Sangiovese/Zinfandel/Petite Syrah Blend. It went perfectly with the grill intensive meal.

And, here’s the status of the great CSA Challenge -

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Popularity: 9% [?]

You can tell when the peak produce season is nearing by the fact that you can no longer lift your CSA produce box with one hand. The fact of the matter is, this week I could barely lift the box with both hands.

I’ve been doing very, very badly at using the produce that I’ve been getting so far this season. We’re making a dent in it each week, but too much of it is going to waste. That needs to stop, starting this week! Therefore, I’m issuing myself the CSA Challenge! The goal: use all of the produce this week, and let none go to waste.

That’s going to be quite the chore. In my box this week I’ve got:

• Artichokes
• Cucumbers
• Carrots
• Candy Onions
• Sweet Corn
• Swiss Chard
• Italian Red Garlic
• Sweet Ukraine Peppers
• Sweet Banana Peppers
• Blue Potatoes
• Zucchini
• Summer Squash
• Patty Pan Squash
• Salad Mix
• Cherry Tomatoes
• Fennel

I’ll post as I go!

Popularity: 6% [?]