Sometimes you can get great recipe ideas from chefs, and sometimes you can get them from a farmer.

I purchased a ham roast (close to what’s called picnic ham) last week from Iverstine Farms in Kentwood. I know ham and I know roast, so I knew a ham roast would be good, but what to do with it?

Galen Iverstine, the farm’s owner, asks me what I’ve got planned to cook each week. Because I hadn’t purchased this cut before, I had no plans yet, so I asked for his suggestion.

“It’s great as pulled pork tacos,” he replied. Sold! Taco Tuesday it is.

Farmers are great resources for recipe ideas. They eat a lot of what they grow, so they have to find new ways to cook everything to keep from getting tired of it all. And, like most families, they have to make sure dinner is low on cost, short on time and a good use of the food on hand. Farmers have likely tried and tested all sorts of recipes and are usually happy to share with us what works.

While you’re at the market, don’t be afraid to ask, “What the heck do you do with this?” You just may get a great idea in return.

I wound up slow cooking the ham roast and shredding it for tacos as Iverstine suggested. You can use the spice rub on pork, fish, shrimp, chicken or beef to make great tacos. Top with the roasted corn salsa and a smooth, smok y aioli for a colorful, refreshing and delicious dinner.

Teresa B. Day is a local food writer and author of the “I Eat BR” blog. Contact her at