Recipes | Farm & Larder

Ingredients

• ½ pound Skagit River Ranch pork belly ends
• 1 bunch fava greens
• 2 tablespoons butter, olive oil, or a combination or both
• ¼ cup crispy diced pork belly (see recipe)
• Sea salt
• Freshly-squeezed lemon juice
• 1 pork tenderloin (about 1–1½ lbs)
• Salt and freshly cracked black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup fresh morel mushrooms, cleaned and halved if large
• 1 small bunch ramps, trimmed and sliced (separate bulbs and greens)
• 1 small shallot, finely chopped
• ½ cup dry white wine
• ½ cup chicken stock
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped lovage or parsley
• Squeeze of fresh lemon juice