Jeff and Jen Ferguson love the fact that their customers believe in what they do on their farm as well as how they do it.
“We often get praises on how good our meat tastes,”” said Jeff. “We have put together some recipes that we use all the time and even some I have invented over the years. We can appreciate how busy people’s lives can be and ours is no different. I especially like the slow cooker recipes because they are time saving and tasty. Hope you enjoy these recipes and that you think locally when you buy the ingredients. It not only supports farmers and communities but tastes great as well, enjoy!!”
Crock Pot Pork and Pineapple Teriyaki over Rice
Four pork chops 2 tbsp brown sugar
1 bottle teriyaki sauce 950 ml chicken stock
1 20-ounce can pineapple chunks 4 cups rice
1 8-ounce can crushed pineapple
Place chops in the bottom of crock pot
In a small bowl, combine pineapple, brown sugar, chicken broth, and teriyaki sauce. Pour mixture over pork.
Cook for 4-6 hrs
Shred pork – taking bones out if chops are not boneless, mix and return to crock pot
Serve over rice with pineapple chunks.
Crock Pot Sweet Red Pepper Pork and Red Potatoes
1lb Pork tenderloin 1 pkg ranch salad dressing mix
Garlic powder ½ cup water
Onion powder 8 ounces sour cream
1 jar of sweet red peppers 6 red potatoes
Season pork with garlic and onion powder. Sear and brown in a hot skillet on all sides. Place in crock pot.
In a bowl, combine ranch dressing, water, and red peppers. Pour over pork.
Cut potatoes in half with the skin on and place on top of pork.
Cook 6-8 hours
Prior to serving, remove pork and slice. Stir in sour cream. Serve over sliced pork and potatoes.
This is not the deli variety you may be used to for a few reasons. The main reason is that I leave the Nitrates out of this recipe because they are not good for you. This is an easy recipe but is not a quick one. It will take 5 days but little work involved (but you can make up a tall tale if you want to). I used beef brisket but you could use blade or chuck as well.
Note- use a scale for dry ingredients for best results.
4 liters of water
2 cups/450 grams kosher salt
½ cup/100 grams sugar
1 head of garlic
3 Tbsp pickling spice
3-5 lb beef brisket
2 Tbsp of pickling spice-save for the cooking process
Combine all brine ingredients in a large pot big enough to hold the brisket plus extra room. Heat until the salt and sugar is dissolved. Cool brine until it is at a cold temperature.
Place brisket in brine and submerse it with a plate. Refrigerate for 5 days.
Remove the brisket from the brine and rinse it thoroughly under cool running water.
Place the brisket in a pot big enough to hold the brisket plus enough room to have it submersed in water. Add the remaining pickling spice to the water and bring to a boil. Reduce heat and simmer for 3-4 hours or until fork tender. Remove and serve.
Good hot or cold. Keep up to one week in the refrigerator.
Oktoberfest, Bell Peppers, & Potatoes with Cheddar Apple Salad
1lb pkg Oktoberfest sausages-sliced (or other kinds if preferred)
3 Tbsp olive oil
6 red potatoes-sliced very thin
½ green bell pepper-diced
½ red bell pepper-diced
½ onion diced
1 tsp Cajun seasoning (dry bone BBQ Seasoning will work as well)
1 bag mixed greens salad
2 tart apples
1 cup shredded or chunked cheddar cheese
Heat skillet over medium heat. Add sausage slices and brown for about 5 minutes. Remove sausage from skillet and set aside. Turn heat on skillet down to medium low.
Add olive oil to skillet. Add potatoes and coat well with the oil. Cover, and cook on med low for 10 to 15 min, stirring often. Potatoes should be almost done.
Add onions, peppers, & Cajun spices to potatoes. Stir well. Cover & continue cooking on low heat until onions and peppers are at the desired textures. This is about 5 min.
Add sausage back into skillet. Stir well. Cook an extra 2-3min until sausage is warmed.
Combine lettuce, apples, and cheddar. Serve with favorite dressing (I like to use a mustard vinaigrette).
Maple Apple Sweet and Sour Spare Ribs
(A Springbrook Farm Creation)
This is a simple but tasty recipe that pleases young and old.
2-4lbs of spareribs
1 litre of apple cider
2 cups of maple syrup
1 cup of ketchup
2 Tbsp of Worchester sauce
3 cloves of garlic, chopped fine
1 tsp of crushed peppercorns (optional)
Add spareribs (can be still frozen) to slow cooker
Pour cider and maple syrup over ribs
Pour ketchup on top of ribs with garlic and peppercorn (don’t worry the ketchup will mix in over time when you flip your ribs.
Cook for 4-5 hour checking and flipping to keep ribs coated with sauce.
If you want to go 1 step further and make the best BBQ sauce to put on top of ribs check this out:
20 min before serving spoon out 4 cups of the juices
Put in small pot and set to a boil then reduce to low heat.
Reduce juices until they get tacky and sticky-serve over ribs and enjoy
Red Pepper Pesto
I had an event to do one time and was wondering what to serve. This was one of my “what if days”. My mom and I both had a phenomenal year for red bell peppers and we had so many we didn’t know what to do with them. I started roasting them and was going freeze the whole lot. That is how this came to be. Amazing flavor good on just about anything.
4 Large red bell peppers
½ cup parmesan cheese
½ cup extra virgin oil
1 head of garlic
Step 1 – cut pepper in half and discard seeds. Roast peppers on a BBQ or in the oven. Roast until skin turns brownish black and peppers are tender. Do not skin peppers as all of the flavor is in the blackened skin.