As I’m writing this, there’s just enough chill in the air that I had to stop and close some of the windows.
The sunflowers are in full glorious bloom.
We harvested almost all our pumpkins last week.
Apples are in and are amazingly crisp and delicious as always.
And hopefully tomorrow I’ll start freezing pureed pumpkin.
In our house, Fall also means PORK.
Last year, my daughter - Catherine - was so excited about our pork harvest that she made a “Happy Pork Day” sign and hung it in the dining room.
And honestly - I get that feeling. There’s something about how comforting pork feels as the days grow shorter and the temperatures drop.
Plus - since we are very busy dividing and transplanting our peony stock in the Fall - pork comes in so handy during what is one of our busiest seasons. For me, pork - especially ground pork - is a great way to get a tasty meal on the table quick.
Last fall, while feeling really crunched, I came up with these pork patties. The kids were getting off the bus soon and I had no dinner plan.
Half frenzied, I threw a bunch of ingredients in with some ground pork I had defrosted and - unbelievably - the family thought they were great.
I like to serve these pork patties with mashed potatoes and cabbage pan fried in butter.
So eat pork. Enjoy the fall. Feel grateful.
- 2 lbs ground pork
- 2 cloves garlic
- 1 egg
- 1/4 cup old-fashioned oatmeal
- 1/4 cup maple syrup (the darker the better)
- salt and pepper to taste
- a pinch of red pepper flakes
In a bowl, combine all ingredients. Make sure the mixture is thoroughly combined.
Form the resulting mixture in patties about 1/2 the size of a hamburger.
On medium heat, pan fry the patties until golden brown on each side and thoroughly cooked through in the middle.
Serve and enjoy!