The Oxbow Box Project – Chef and Father

Introducing the first in our series, The Oxbow Box Project.  Chef and Father hardly describe this talented man – Chef Greg Johnson’s website is chock full of great step-by-step lessons of cooking for, and with your family. We love following his journey of starting his own farm and teaching his children to grow and prepare food.  Watch the video to see how his family uses the The Oxbow Box and find a couple of recipes below to enjoy!

Click here to watch the video.

Greg and family this small share, the first box of the season…and they clearly had fun cooking from it! Thanks Chef and Father (and family)!

And here are the recipes:

Pork with Cherry Sauce

1lb      Pork Tenderloin – cleaned

Salt and Pepper

1/2C   Flour

2T       Olive Oil

1C      Cherry Sauce – recipe here

1/4C   Water

1tsp    Whole Grain Mustard

Pinch  Fresh Thyme or Sage

-Slice pork tenderloin into 1/2 inch thick discs and spread out on a cutting board

-Cover with plastic wrap and smash with with a meat pounder or pan

-Season with salt and pepper then place a a bowl with flour

-Coat meat with flour and shake off excess

-Heat a cast-iron skillet on high heat and add olive oil

-When oil begins to smoke add pork cutlets

-Cook about 1 minute per side to brown pork

-Reduce heat to medium and add cherry sauce, water, mustard and herbs.

-Cook, turning pork once, for another 2-3 minutes or until sauce thickens a bit

-Serve with your favorite local vegetables and and starch if desired

I served this with some Oxbow carrots and radishes roasted with butter and sage from the garden and a few sweet potato chips but would be great with just about anything. Creamy polenta, Roasted Potatoes, anything!


Carrot & Radishes Roasted w/ Butter

1T butter

12 baby carrots

6  baby radishes

1T fresh sage

Salt and pepper

-Cut everything to be about same size

-Heat on stove then roast in 375 oven for 10-12 minutes


Cherry Sauce – basic

1C        Cherries – pitted

3T         Water

3T         Honey or 2T Sugar

1/2C     Rose or Red Wine

Pinch   Salt

-Put all ingredients in a saucepan and stir

-Bring to a boil then simmer about 5 minutes

-Should be slightly syrupy but still have some juice to it.

-Serve warm or room temperature

If using with savory foods add 1 tsp whole grain mustard and a pinch of fresh thyme to above sauce.

Team Oxbow