Enjoy summer with Oklahoma-grown ingredients

The Made in Oklahoma Coalition has put together a collection of recipes covering all the highlights of summer, from old-fashioned barbecue to heat-beating salads to traditional Oklahoma desserts.

Blackberries are in season and can be found at most farmers markets and “pick your own” farms, and they’re most often used in Southern-style cobbler, a pie crust-topped dish.

Blackberries are also one of the berries used in the Spinach and Berry Salad with Candied Pecans, which is tossed in a housemade raspberry vinaigrette. And if you want a taste of Oklahoma barbecue without spending hours by a hot grill, the MIO Coalition has plans for pulled pork and ribs that are cooked in the oven and then finished on the grill.

For more information about the MIO Coalition, including where to purchase member products, visit miocoalition.com

3-4 lbs Prairie Fresh Natural Pork Shoulder Roast

2 teaspoons coarse salt

4 cloves of garlic (minced)

3 tablespoons Worcestershire sauce

3 tablespoons of apple cider vinegar

1 cup Head Country Apple Hardwood Barbecue Sauce

1. Remove pork roast from packaging and place in a large crockpot.

2. Mix the dry ingredients in a small bowl and spread evenly over the pork roast. Sprinkle with the minced garlic.

3. Add Worcestershire sauce and vinegar. Cover and simmer on high for 4 to 4.5 hours. Slice into desired thickness and pour BBQ sauce over everything to coat.

2 Prairie Fresh Natural Pork Baby Back Ribs

¼ cup Head Country Original Championship Seasoning

2-4 cups Head Country Raspberry Chipotle BBQ Sauce (for grilling and serving)

1. Remove the ribs from the packaging, place the ribs curved side down and use a paring knife or your fingers to remove the membrane from the ribs from under the edge of the silverskin/membrane. Once you have a firm grip on the silverskin, pull it off the ribs. This step will make the ribs more tender.

2. Place the ribs on a greased baking sheet and rub the ribs all over with the dry Head Country Seasoning using your hands.

3. Add water to the bottom of the pot and cover tightly with aluminum foil. Place in a preheated 275 degree oven and cook for about 1 1/2 hours.

4. Cool for 15 minutes. Cut the ribs into individual portions and reserve for grilling.

5. Reheat on the grill and finish by brushing lightly with Head Country Sauce. Serve with remaining Head Country Sauce.

Note: When grilling ribs, add Schwab’s Hot Links and Mountain View Meat Company Polish Sausage links to the grill. Serve with sliced ​​Big Sky Bread white bread and barbecue sauce. Side dish recipes such as Caesar potato salad, country slaw, spicy summer pasta salad and sweet and spicy baked beans are available at miocoalition.com.

2 cups Shawnee Mills All-Purpose Flour

1/2 cup cold Brahms butter

1-2 tablespoons cornstarch

⅛ teaspoon cinnamon powder

1 tablespoon chilled Brahms butter, cut into small cubes

1 egg yolk (lightly beaten)

1. Make the pastry dough: Sift the flour and salt into a medium bowl. Mix the shortening and butter together until well combined. Sprinkle in the water, 2 tablespoons at a time, and mix well until the dough comes together easily. Cut the pastry in half and roll one half out on a floured surface. Roll it out to a square the same size as your baking pan. Place in the base of the pan and lightly press the edges together. Refrigerate until ready to bake.

2. Combine 1 cup sugar, cornstarch, cinnamon, and boiling water in a medium saucepan. Bring sugar mixture to a boil over medium heat. Simmer, stirring occasionally, for 5 minutes until thickened. Remove from heat and add blackberries. Stir gently until the blackberries release their juices. Set aside.

3. Spoon the blackberry mixture onto the crust on the plate. Dot the blackberries with 1 tablespoon of butter.

4. Roll out remaining dough into a 10-inch square. Cut dough into 8 or 10 strips and braid a lattice crust on top. Trim excess dough the same size as the overhang. With wet fingers, lightly dampen top and bottom edges of dough strips. Tuck excess overhang over edge of strip to seal. Crimp or seal edges with a fork.

5. Brush the dough with beaten egg and sprinkle with coarse sugar.

6. Place the baking pan on a parchment-lined baking sheet to catch any juices that may overflow. Bake at 400° for 10 minutes, then reduce the temperature to 350° and continue baking for an additional 45 to 55 minutes or until the crust is golden brown and the juices are bubbling. Cover with foil if necessary if the crust is browning too quickly.

7. Cool to room temperature or serve warm with Braum’s Ice Cream.

4 cups Scissortail Farm spinach

Scissortail Farm Spring Mix 4 cups

1 cup sliced ​​strawberries

1 cup Knight Pecan Farms Cinnamon Candy Pecans

1. Mix lettuce leaves with berries, cheese and cinnamon pecans.

2. Gradually add the raspberry vinaigrette, mixing until combined. If you have any leftover dressing, you can store it, covered, in the refrigerator for up to 1 week.

Raspberry Vinaigrette Dressing

1½ cups raspberries (fresh or frozen)

1 teaspoon Sakel’s Oklahoma Gold Old Style Mustard

1 tablespoon Roar Acres Honey

A pinch of freshly ground pepper

1. Place all ingredients in a food processor.

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