As we gradually ease through another picturesque fall here in the Berkshires, one can rest assured that our farm-to-fork lifestyle we are so accustomed to does not need to come to a screeching halt once the leaves change. October is the month that comes to mind when people think of this region. “That’s the place with the gorgeous leaves, right …” I’ve been asked. Of all the months, October is when the Berkshires steps up to the plate and says, “Hold my hot apple cider and step aside … I got this.”
In the Berkshires, “leaf-peepin'” is a popular fall past-time amongst locals and tourists alike. Shades of chartreuse, ochre, rust, mustard, garnet, tumeric, and everything in between paint a picture that only Rob Ross could do justice. It’s nature’s one last “Hurrah!”—a kind parting gift and a polite way to take our minds off of impending shorter days and holiday stress.
Loading up the family and heading to our usual October haunts (get it? Spooky … Halloween) will always be something that I hold dear to my heart. The annual family outing to Bartlett’s Orchard in West Stockbridge is where I’d gather my sweet apples for my cardamon apple pie while binge eating the best (most sugary) cider doughnuts in the region. And October wouldn’t be complete without a visit to Whitney’s Farm in Lanesborough for a few carving and decorative pumpkins to display in front of the house.
Seasonal activities aside, we have a lot to be thankful for living in such an agriculturally rich part of the country. Many new and multi-generational family farms tend to the soils in the Berkshires year around to feed the community. If you really wanted to, you could eat completely locally within a 50-mile radius of your doorstep and you wouldn’t feel the least bit deprived. When describing the Berkshires to a stranger, I simply say “It IS farm-to-table. Period.”
Yes, the farmer’s markets are wrapping up in October, but that doesn’t mean we necessarily have less options for food … just different ones. Living in a seasonal-heavy part of the country like New England, we’ve learned to adapt and adjust our diets and menus to reflect what is available to us at peak freshness. Pumpkins, squash, nearly all root vegetables, Brussels sprouts, and so many more are best harvested from September through November. Building close relationships with local farmers is a great way to keep your finger on the pulse of what is readily available and freshest. Eating more locally and seasonally will not only guarantee a better tasting meal, but it will help support the local economy. A great resource for finding farmers in the region is Berkshire Grown.
As the summer harvest starts winding down, fall becomes a busy time of year for farmers, as more animals are herded off to slaughter to meet holiday demands. Two local farms for pork that come to mind in particular are Holiday Brook Farm in Dalton and Square Roots Farm in Lanesborough, when my pork roast cravings become unbearable. Calling ahead is the preferred method as quantities for these heritage breed, pasture-raised pigs are quite limited for retail sale.
Roasts of all persuasions are something I really look forward to most this time of year. The braiser gets brought out of hibernation from the back recesses of the pantry and gets a gentle kiss from yours truly with a sweet whisper of coaxing saying, “This is your time to shine, buddy.” There have been more gelatinous stews and roasts along with creamy, rich soups made in my braiser than you can shake a Romertopf at.
“AHEM… ” *clears throat* Back to the order of business ahead before I get too in the weeds about my love for certain cookware items. Today, it would be my honor and pleasure to pass along a tried and true recipe for pork roast that I think will be a hit!
Dijon Herb Encrusted Bone-In Pork Roast
Ingredients list:
- Bone-in pork roast; (3.5-4lbs; Chined)
- Smooth dijon mustard; 5 Tbsp
- Olive oil; 1 Tbsp
- Fresh tarragon; 3 nice springs off the stem (finely minced)
- Fresh sage; 2 sprigs off the stem (finely minced)
- Fresh thyme; 2 big sprigs off the branch
- 2 garlic cloves (finely minced)
- 1 shallot clove (minced)
- Apple cider vinegar; 1 Tsp
- Maple syrup; 1 Tsp
- Sea salt and cracked black pepper to taste
Directions:
- In a small mixing bowl, thoroughly fold all ingredients together with a rubber spatula to make a slurry paste for the pork. Apply concoction evenly all over the roast on all sides and top and bottom. Do not apply too thick a layer as we will be doing a second application as we go along.
- In a 425 degree oven (convection setting if available), place your roast that is seated in a roasting pan with rack included for 20 minutes. This high heat with convection will help build that desired crust we love so much. Set your timer!
- At the 20 minute mark, reduce heat to 325 and turn convection setting off. Remove roast from oven and apply a liberal layer of slurry all over with a marinade brush.
- Insert roast back in the oven at 325 for another 30 to 35 minutes. Set timer.
- At this point, I love to give my roasts one last blast of high heat to set the crust over the edge. Place your roast on the very bottom rack of your oven and now set it to BROIL HIGH, and let it go for about 3 minutes. Turn your internal oven light on and watch it like a hawk because it can go from Martha Stewart to Christmas at the Griswold’s very quickly. Again, SET YOUR TIMER!!!
- Remove roast from oven and let rest for 15 minutes on a cutting board. Buon appetito!
