Recipes from our June Farm to Table Dinner

Our Farm to Table Dinners are next level. From the food to the atmosphere, everyone raves about the evening spent at the farm. We are honored and so very grateful to have our Farm Club & Farm School members here for another one of our favorite evenings under the orchard. Want a recap? Check out the blog post HERE all about it! Now….for the recipes you’ve been waiting for. Chef Josh has offered us his recipes for the Cold Smoked Bone in Loin Roast, the Pickled Beets and Dijon Pistou just for you!

Cold Smoked Pork Loin


1- 5# average pork loin roast (I used a bone in from Widnor Farms for the farm dinner but can be boneless)
Ice to chill
½ gal apple juice
2c apple cider vinegar
1c sugar
¼c kosher salt
10 sprigs fresh thyme
1 T black peppercorn
3 ea shallots rough chopped
Kosher salt & Black pepper for seasoning


Add all brine ingredients except juice and ice to medium sauce pot and heat until sugar and salt
is dissolved
Pour over juice and add enough ice to bring brine to room temperature
Add pork loin and brine for 24 hours
Remove from brine and place in a cold smoker for 6 to 8 hours. Making sure to keep
temperature below 50 degrees
Season pork loin with salt and pepper and sear in a cast iron pan until golden brown. Rotating to
get all sides
Roast in either an oven set at 325 degrees or a hot smoker such as a traeger set at the same
Internal temperature of them pork loin when probed with a thermometer should be 145 degrees
Let rest for 10 to 15 minutes before slicing

Pickled Fresh Beets


3# fresh beets (the smaller the better)
4 c Apple cider vinegar
2 c water
1 c sugar
½ c honey
¼ c kosher salt
1 T pickling spice


Add all ingredients except beets in a medium sized pot and bring to a low simmer. Stirring
occasionally to dissolve sugar and salt
With either a mandolin or sharp knife slice beets approximately ⅛” thick ands place in plastic or
metal container
Pour hot pickling liquid through a strainer over the top of the beets to fully cover. (if not enough
add water to cover)
Cover with plastic wrap and add some weight to hold the beets under the liquid. (I like to use a
clean mason jar filled with water)
Refrigerate 1 to 2 days depending on how soft you like your beets (the longer they go the
softer and more acidic they will be)

Chefs note the beet pickling liquid is also known as Kvass and is an excellent tonic for
upset stomachs and an immune booster!

Dijon Pistou


½ c Stone ground mustard
1 T Chopped garlic
½ c Chopped parsley
¼ c Sliced scallions
¼ c Chopped cilantro
¼ c chopped tarragon
½ t Chili flake
1 ea lemon juiced
1 c Olive oil
Salt & Pepper to taste


Add all ingredients in a medium mixing bowl and whisk until fully incorporated

I hope you use these recipes to wow your friends and family like Josh did. Be sure to tag us on social media @widnorfarms when you do!

Happy Coooking!

love brianna

All images by Kiana Lindsey Photography of Washington

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