Roast Chicken Tutorial
For those of you who ordered roast chicken, we commend you switching for switching from bland diced up grocery store chickens to flavorful whole birds. Roasting a whole chicken is a staple meal in our family. One bird will provide us with three meals: roasted, soup, chicken salad sandwiches. Below is a New York Times guide to roasting chickens that we find helpful.
(No, we don’t garnish our meals at home. Yes, this is a stock photo borrowed from the internet. But with these snazzy new emails we will start taking photos of our own cooking more often to share with you!)
Your meat awaits you in our cold storage. Summer grilling season is here, so time to fire up the grill for hamburgers, sausages and steaks. It appears someone forgot their milk last time (2 gallons whole and a pint of half and half). There is a summary of milk and egg orders on the fridge in case you forgot the details.
How about this fancy email! A big thanks to member Christina Marbury and her colleagues at Taste the Local Difference for getting us up to speed on the MailChimp email platform.
Winter is a distant memory here on the farm. The grazers are lovin’ being out on pasture. The grass is growing rapidly and cutting hay is on the horizon. The chickens and ducks are gobbling up bugs wherever they can find them. The pigs are wallowing in the mud on hot days.
What else do you want to eat?
We want your input! This week please tell us what other kinds of meat you want. Turkey, duck, goat, bison, trout, BUTTER. Please indicate on the paper on the freezer what interests you. When and if we supply specialty foods like these, they will be available in smaller quantities … we won’t stuff 8 turkeys in your boxes. Many we could raise ourselves. A few we would have to source from friends.
