Pin It to Win It!

Visit our “Super Bowl Party” board on Pinterest for inspiring ideas like these chocolate-covered strawberries. Picture from Sharis Berries.

“Field position” is commonly used to describe a team’s position on the gridiron, so it seems only fitting for to celebrate the Super Bowl by hosting a competition.  All you have to do is “pin it to win it.”

You could win a 6-quart locking crock-pot simply by submitting your favorite crock pot or soup recipes by posting your recipe on blog; posting your recipe to Latham Seeds’ Facebook page; sending your recipe to; or tagging @LathamSeeds to a recipe via Twitter or tagging @LathamSeeds #LathamSuperBowl on Pinterest.

There are so many ways to play!  Be sure to tell your family and farming friends to “like” Latham Hi-Tech Seeds on Facebook, too.  Contest entries are due on or before Friday, Jan. 25, 2013.

To help kickoff this contest, today I’m sharing a few recipes that I recently pinned from the January/February 2013 issue of Midwest Living magazine.  The Lemon Rosemary Pork Loin calls for a roasting pan, but you can bet I’ll be placing mine in a crock pot instead.  I’ll spread spices over the pork in the morning, pour a little water into the bottom of the crock, and forget it about it until it’s time to make the sauce and set the table for supper.

What are your favorite crock pot and soup recipes? Share them with me for a chance to win!

Other Related Posts:

Lemon-Rosemary Pork Loin with Cherry Sauce



  • 4 cloves garlic, minced
  • 1 tsp finely shredded lemon peel
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp Dijon-style coarse ground mustard
  • 1 Tbsp snipped fresh rosemary
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1 pound boneless pork top loin roast (single loin)
  • 1/2 cup cranberry, cherry or apple juice
  • 1/4 cup red currant jelly
  • 2 tsp cornstarch
  • 1 tsp Dijon-style coarse ground mustard
  • 1 cup fresh sweet cherries (such as Rainier or Bing), halved and pitted, or 1 cup frozen unsweetened pitted dark sweet cherries, thawed



  1. In a small bowl combine garlic, lemon peel, lemon juice, olive oil, 1 tablespoon mustard, the rosemary, salt and pepper. Spread pork roast with lemon-rosemary mixture and place roast on a rack in a shallow roasting pan.
  2. Roast, uncovered, in a 375°F oven for 45 to 55 minutes or until an instant-read thermometer inserted in thickest part of the roast registers 145°F. Transfer the roast to a serving platter. Cover loosely with foil. Let stand for 10 minutes before carving.
  3. Meanwhile, in a small saucepan, combine cranberry juice, jelly, cornstarch and 1 teaspoon mustard. Cook and stir, whisking constantly, over medium heat until thickened and bubbly. Cook and stir for 1 minute more, whisking constantly. Reduce heat to low. Add the cherries; stir until mixture is heated through. Serve warm cherry sauce with the sliced pork roast.


Makes: 4 servings
Prep time is 30 minutes
Roast time is 45 to 55 minutes