FARM to TABLE – By Joe Scrizzi


Summer has officially arrived, and the growing season is in full swing! Local Farmers Markets are being filled with everything from Fruits to Veggies to Local Bread, Jellies, Honey and Much More!

Buy Fresh/Buy Local seems to have hit the Valley more than ever this year as I have been noticing the flurry of activity greater and greater with each upcoming season.

2018 marks my 5th Year as being part of a local CSA (Consumer Supportive Agriculture). Where a person can purchase a share of a local farm and receive freshly picked goods each week. The Farm I have stock in is Crooked Row Farms which is in New Tripoli. Once a week I receive an email detailing what will be in my bag for the week. It’s very exciting as I’m getting a taste of items that I normally wouldn’t buy in the grocery store. 

This brings me to this week’s CSA bag: 

Baby Zucchini


Fresh Garlic & Scapes (Garlic Tops) 


Mizuna was a New Green for me, and I was excited to try it out. Baby Zucchini is always fun and very tender. One can never have enough Garlic and Scapes (top of the garlic plant) and are great sautéed with mushrooms & kale. 

I prepared the mizuna leaves as a salad and dressed with a Fresh Lemon Vinaigrette (recipe to follow). I also made a marinade the baby zucchini & slurry for the pork tenderloin using ingredients in the bag. 

Lemon Vinaigrette: 

Juice of 2 Lemons, seeds removed

¼ Cup Olive Oil

Salt & Pepper 

Whisk fresh lemon juice with olive oil, adjust seasoning with salt & pepper to your liking.

Spritz salad with dressing as not to douse the tender greens and allowing the flavor to come thru.

Cut zucchini in half, place in bag and marinate veggies for 15 mins before grilling. Baste veggies with marinade if needed. 


Pork Tenderloin Marinade: 

Olive Oil

1 Head Garlic, peeled

2 Bunches Curly Parsley, stemmed

2 lemons, juiced


Salt, to taste 

Puree all items in a Bullet Blender to achieve an herb infusion slurry. Add enough Olive oil to create the emulsion. 

Pulse every 5 seconds to incorporate the ingredients.  Adjust salt, pepper to taste.

Coat the pork tenderloin with the Herb Infusion Slurry, let sit at room temperature for 5 minutes before grilling.

Grill to 165F., Let tenderloin rest 10 minutes before slicing.

Slice Plate & Enjoy!


~ Bon Appetite 

Here are some great  Lehigh Valley markets…

Allentown Farmers Market
Bath Farmers Market
Bethlehem Farmers Market
Coopersburg Farmers Market
Crooked Row Farm
Easton Farmers Market
Emmaus Farmers Market
Fresh Fridays Downtown Allentown
Macungie Farmers Market
Nazareth Farmers Market
Northampton Borough Farmers Market
Trexlertown Farmers Market


For more fresh recipes and articles by Joe Scrizzi click here…