maple & mustard glazed pork tenderloin

with crispy, cheesy broccoli

Friends, it’s a big day.

After two months of cleaning out decades worth of dust and wasp nests and miscellaneous farm detritus, it’s the first day that I’ve been able work + write out of our newly fixed up barn loft. I’m bundled up in a hat and a sweater and a big cozy blanket (this space isn’t exactly climate controlled, and it’s chillyyy) and I’m feeling incredibly grateful that we could reclaim this space for thinking, creating, gathering, getting messy, and dreaming. It’s definitely not finished and we have plans to get a bar up here (cocktails anyone?), set up a fun game area, put in a proper staircase to get up here (ie no more sketchy ladder), etc… but she’s come a long way since August. (if you’re new to the newsletter, here are “before” photos of the space + more details about this project)

It’s wild that this space has been here all along (since we moved to the farm 5 years ago), but it wasn’t until this fall when I decided to take the farm season “off” to prioritize my family and my mental health that I was even able to conceive of the idea to turn the loft into a beautiful, usable space.

This whole process has been a reminder that even when we think we’re being *productive* and filling our days to the max with ALL. THE. THINGS., in reality our bodies and brains are so exhausted that there’s no space left for creativity or magic.

I know that some seasons of life are just HARD and FULL and it’s honestly impossible to find any freaking magic (trust me, I’m juuust coming out of one of those seasons)… but also (!) those times will pass, things will get easier, and ultimately WE have to create the magic that we seek.

harvesting all the tender herbs and drying them in the barn loft

In other news, this week the farm got nipped by the first few frosty nights, which means I’ve been scurrying around harvesting all the frost-sensitive herbs, flowers, tomatoes, peppers, etc before the frost gets them. And now that we have a simple drying rack up in the barn loft, I can preserve these fragrant remnants of summer and use the dried leaves to make warm cups of herby tea this winter. So here’s to preserving the abundant magic of summer to take us through the quiet darkness of winter, and to embracing the highs and lows of whatever season of life you’re in right now. Big love to each of you, see you next week. <3

Question of the week: I’d love to know, what’s something you’re hoping to create space for in your life as we enter the slower fall + winter season? Any crafts or projects or books or recipes you want to tackle?

Need some culinary inspiration for the weekend? Here’s my weekly round up of seasonal recipes from around Substack (and my ever-growing recipe index) to help you eat like a farmer:

• Shaved brussels sprout salad with apples & candied walnuts from yours truly

• Halloween chili from

  Clare de Boer
  /
  The Best Bit

• Pumpkin chocolate chip cookies from

  Sarah Copeland
  /
  EDIBLE LIVING by Sarah Copeland

Keep reading for this week’s new recipe – maple & mustard glazed pork tenderloin with crispy broccoli – available for paid subscribers.

If you know me, you know I love a good sheet pan dinner.

My ideal sheet pan situation has a protein AND a veggie side dish all in one, and they need to roast in the oven at the same time + at the same temperature. It needs to be fast and efficient, flavorful and nourishing, and bonus points if there’s a killer sauce.

Check! check! check! This week’s recipe comes together in about 30 minutes, and the (super easy) maple & mustard glaze jazzes everything up and will make you feel all fancy schmancy. I highly recommend serving alongside some warm, creamy polenta!

A few quick + helpful recipe notes:

• The key to delicious, tender pork tenderloin is don’t overcook it. This is where a digital meat thermometer is key, so if you don’t have one, get one! In this recipe, the pork cooks for 15-20 minutes in a hot oven, until the internal temperature of thickest part of the pork reaches 140-145F. Remove immediately and rest for 5-10 minutes before slicing.

• If you have access to broccolini, that would be equally delish in this recipe – I feel like broccolini gets extra crispy in the oven, what’s not to love?

• If you’re using broccoli, don’t toss those stems! They are delicious and you’ll majorly cut down on food waste. Just cut away the tough outer stem, then dice the tender stem into bite sized pieces and roast along with the florets. See the photo below for a guide on how to chop the stems:

Keep reading for the full recipe (and a handy 1-page PDF for easy printing).

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Maple & Mustard Glazed Pork Tenderloin with Crispy Broccoli

Serves 4-6