USDA Organic Garlic Mustard - Anavery Fine Foods

This is our last pickup before Thanksgiving! Make sure you “stock” up on all your essentials. We’ve included many extra links in this week’s email for recipes for Thanksgiving and beyond to get ready for our culinary Superbowl.

News and updates for this week:

Old World Garlic Mustard is in stock from our friends at Great Lakes Garlic Farm. This USDA Organic mustard is fantastic with our brats, kielbasa and on any sandwich.
Pork is back in stock! We have a wide variety of new sausages, ham hocks and breakfast sausage, which is commonly used in homemade stuffing recipes.
Deer hunters: we have bulk, un-rendered beef suet, pork lard and pork leaf lard available for all your home venison sausage making needs. A lot of home sausage makers like to add beef or pork fat to their blend. Suet and lard are $3 a pound. Leaf lard, prized by many home bakers is $4 a pound.
Make your own stock! We have chicken carcasses, beef bones and pork bones in stock if you want to make your own stocks or soups for the winter holiday season. Chicken stock carcasses and pork bones are are $2/lb. Beef marrow bones and soup bones are $5/lb. Check out this treatise on making your own stock.

Thanksgiving Turkey Ordering:

Reminder that Turkeys are on sale now!. All our Turkeys are available in our store. Our turkeys are available between 12-18 pounds.
If you don’t have room in your freezer, we can hold on to it for you once purchased.
The turkeys are frozen and our price is $5 per pound.
We recommend buying at least 5 days before Thanksgiving to give yourself enough time to thaw your bird (43-5 days in the fridge or 1-2 days in a water bath)

Spatchcock your Turkey!:

Regardless of where you buy your bird (and we hope it’s from us!), we always recommend spatchcocking your turkey for faster, more even cooking and easier carving.
We like to salt our birds just under the skin by making small incisions and leaving it uncovered after salting in the fridge for at least 24 hours. This “dry brine” maximizes your chance of getting super crispy skin and flavorful, well-seasoned meat.

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Your pasture-raised meat cuts are ready for pickup! Here’s what’s in your bag for Friday, November 15:

Great Lakes Fish: Regular Whitefish filets this week! Break out the panko bread crumbs and make this delicious Baked Panko-Crusted Fish Fillet recipe.

Lamb: Shanks and Spinach/Feta lamb brats on tap this week. Never cooked a shank? Check out this recipe for Tender Braised Lamb Shanks With Bitter Herb Salad.

Pork: Bone-in pork chops this week! We also included two new recipes for sausages from our new meat processor: a pound of fresh kielbasa and a pound of fresh bratwurst. These are new so please let us know what you think. Don’t forget the mustard!

Our 50+ lb. pork subscribers will see larger portions of each along with a pound of our new bulk Italian pork sausage.

Have you herb and garlic-basted your steaks or pork chops on the stove? Check out this video.

Beef: Our 25 lb. subscribers will see a set of ribeyes along with a pound of our new 100% ground sirloin.

Our 50+ lb. subscribers will see Denver steaks, more ground beef and possibly a chuck roast and/or burger patties, great for making smash burgers.

Chicken: With turkey season right around the corner, it’s a great time to make your own chicken stock, which you can use in a WIDE variety of Thanksgiving recipes.

New mustard alert! This cult-favorite USDA Organic garlic mustard is now in stock from our friends ar Great Lakes Garlic Farm. It’s perfect with our brats, kielbasa and Brine & Vine Sauerkraut!

Reminder to grab a turkey for Thanksgiving! These birds are in stock but we are expecting to sell out. We recommend buying atleast 5 days in advance of Thanksgiving to give yourself enough time to thaw your bird.