Thank you to all of our Members who bought a turkey this season!
- Eggs: Our egg-layers have bounced back and we’re seeing higher production. We should have enough eggs but please let us know if you don’t see any eggs in the refrigerator when you arrive.
- Winter 2024 Meat Club Sign-Up is open!
- Give the gift of meat! Purchase an Anavery Sampler Box (or arrange a larger order) for any gift-giving occasion.
- Reminder: there is no pickup on Friday, December 29. We only offer pickups on the 1st and 3rd Friday of the month (December 1 and 15 this month). The first pickup of the new term (you’ll need to sign-up again) is on Friday, January 5, 2024.
Your meat cuts for Friday, December 1:
Lamb: LEG OF LAMB! It’s the Holiday season and the perfect time to roast a whole leg. Check out all the details here on the best way to approach this delicious holiday season cut. For our non-lamb subscribers, please let us know if you would like to purchase a leg for your holiday table and we can set up a custom order.
Pork: Thick-cut bacon and bratwursts this week! Our 50+ pound subscribers will also see thick-cut bone-in pork chops this week.
Beef: Steak week! You’ll see a mix of either a ribeye and ground beef or a NY Strip and ground. Our 50+ pound subscribers will see a big porterhouse in lieu of a ribeye or NY strip along with extra ground beef.
Cheese: Boss Mouse shared her sweet swiss this week! We hope you are enjoying the smoked butter from our last pickup.
News from the Pasture:
Pick up an Anavery Sampler as a great gift option for a friend, family member or workplace holiday occasion. We can work together to pack up what you’d like for your gift. Email Dave or place a sampler order on the website.
Egg Shortage:
Please let us know if you don’t see any eggs in the fridge when you come by for your pickup. We should have enough for this pickup but please let us know if you don’t see any and we can arrange either a refund or get you eggs when the become available.
Meat Club Signups: Winter 2024
Subscriptions are open for Winter 2024 Meat Club! Sign up soon to secure your spot for January-April. Most things will look the same, although we have two exciting changes to announce:
- Chickens will be available as halves or wholes. For those who want it, we will start mixing in two halves to your chicken subscription, probably every other week.
- Al a carte sales of staple products. We will begin offering ground beef, pork sausages, whole and half chickens and ground lamb to existing and former Meat Club members via a private online store! Our goal is still to provide the bulk of your family protein needs through our Meat Club but we have the inventory now to be more flexible to offer ala carte items as they are available. Supplement your subscription bundles with as-you-need-it purchases of staples. Look for more details in the coming weeks, but we expect to offer a combination of self-service and by-appointment availability of selected products. Please note that eggs and dairy will still only be by subscription, and that al carte products will be a slightly higher price than the bundles.
Bones, Organs Lard:
Organs and some bones are now price-labeled in our freezer in the customer pickup room. Please email us or seek out a farmer when you stop by if you are interested in soup bones or organs and we can set up a special purchase.
- Rendered lard is in the fridge in half gallon jars – $20 for 3.5 pounds.
- Lamb, beef and pork bones: $2/lb.
- Lamb, beef and pork organs: $4/lb.
If you are organ or bone-curious we can provide you with a full list of what we have and some great hints on how to enjoy these incredible cuts, which are so healthful and important to consume.
Quick tip: Oven Roasting Bacon
Our bacon is cut thick, real thick. We like thick bacon. Spread your bacon out on a sheet pan with a piece of aluminum foil and bake for 15-20 minutes at 400 or 415 degrees. Flip it after about 8 or 10 minutes and keep an eye on it to get it exactly as crispy or soft as you want it. We’ve been oven-roasting our bacon for years now for a few reasons.
1. Less mess: easy cleanup. Put down a sheet of aluminum foil on your sheet pan to ease cleanup. Save your grease and use it with your farm eggs!
2. Flat, consistent bacon: The bacon cooks flat without curling and cooks evenly. The thicker-cut bacon is easy to burn if it’s on a hot stove.
3. Less smoke: we love pulling out our cast iron pan for bacon when we’re camping or canoeing, but it’s smoky. The oven method minimizes cooking smoke.
4. Cook it all at once: Got a crowd? The oven-roasted bacon cooks at the same time for a perfectly-timed brunch service. Save your leftovers for BLTs.
Stop into our Farm Store to pick up some locally-raised bacon and pork. Also available are wholes, halves and quarters of pork. You can also include our pork products as part of your bi-monthly Meat Club order.
