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Continuing our winter eats series, we asked a few more Slow Food folks what they eat in January.

Slow Food NYC leader and NY/NJ Regional Governor Ed Yowell had this to say:

A few years ago I began to look forward to the winter disappearance of leafy salad alternatives. It only took dedication to my local, northeast food shed and a little creativity. Some “what and hows” are offered in “The Leafless Season” a piece I wrote back then.

Slow Food USA staff member Cecily Upton shares her passionate winter feelings for pork:

I like pork, a lot. Too much, some might say. For example, my recent birthday party involved friends and family chowing down on 3+ lbs of BBQ at Brooklyn’s own Fette Sau. And even though the Year of the Pig is coming to an end, I’m already planning a summer pig roast in my new backyard.

That said, in the winter months, when there are no fresh berries or tomatoes beckoning to me from the Greenmarket, and when I can barely recognize my farmers under their layers of wool, I find solace in pork.

Last night I whipped up an easy dish, perfect for chilly, wet evenings – pork loin with a Curry/Mustard/Honey/Lemon rub/glaze and some sauteed beet greens. The whole meal took about 20 minutes to prepare. The recipe is a riff off of one of Mark Bittman‘s, my go-to for quick, easy, and delicious.

Mix 2tbsp. curry powder with 2 tbsp. dijon (or other gourmet) mustard. Add 1 tbsp. (or so) honey (mine came from my mom’s hives in southern Maine), and the juice of 1/2 lemon. Season the mixture with some fresh cracked pepper and salt and rub generously over 1 lb. of pork loin (though most any cut will do). Broil for 10-15 minutes until center of meat is just pink.

While the meat is broiling, chop up those beet greens you reserved after making borscht the other night. Saute them for 5 or so minutes in olive oil. Season to taste.

Once the meat is finished cooking, remove from oven and let stand for 5-10 minutes. Remove from your broiling dish, reserving any excess rub (as it is great to use for leftover pork sandwiches). Slice thinly and serve. Dish out your beet greens and serve plain or with a side of garlic aioli.