Bringing Summer Inside

The rain might have prevented a road side picnic today, but it's helped the gardens and wild berries to thrive.  Our meal today features Jerk Turkey, made with turkey tenderloin from cage free local turkeys, Pasta Salad with local corn (roasted) and Berry Crisp with the wild berries from the bushes surrounding our house.  We also picked our first cucumbers and tomatoes from our own small garden to adorn the turkey.

I love the turkey tenderloins, as they roast quickly and, when sliced with an electric knife, produce thin white delicate slices, just the right amount for one meal.

Jerk Seasoning

Mix dry spices in a bowl.
2 1/2 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/8 teaspoon coarsely ground salt
1 teaspoon allspice
1/2 teaspoon nutmeg

Pour orange juice over turkey tender, capturing the juice in the slow cooker.
Brush turkey tender with honey.  Dip tender into the bowl of dry seasonings, turning to coat all sides.  Place turkey in the slow cooker.  Add lime and onion.  Cook on low for 1 1/2 hours, turning at half point, until interior of turkey reaches 165 %. 
1/2 cup orange juice
1 tablespoon honey
1/3 cup scallions, chopped
1 lime, quartered
1 (8 ounce) turkey tenderloin

To the cooked orecchiette pasta I added cooked black beans and a mixture of sauteed roasted corn cut off the cob,garlic, onions and orange sweet peppers.  To one bowl, I added ranch dressing, the other bowl was mixed with a honey citrus dressing.

My crisp recipe is here;  the fruit is predominately black raspberries.  We freeze them as we pick them without washing, then wash just before mixing and baking.

Have a great week!