Winter is hanging on! Eat soup!
Welcome new members!
Your meat this week!
We have a classic assortment of cuts this week. Our beef bundle includes a mix of ground beef, sirloin steaks and Denver steaks. Our pork bundle includes our thick-cut bacon, bone-in or boneless pork chops and ground pork (amazing as a substitute for ground beef in tacos). Our lamb bundle this week includes a shoulder roast and ground lamb.
New Member Number!
Our returning members should take note that we’ve re-ordered our number system (now by alphabetical) so please take care to grab your correct bag, milk and cheese! Number lists are hanging on the freezer and refrigerator and please reach out to a farmer if you have any questions.
Lard, bones, garlic pepper and organs available: Rendered lard is on table in half gallon jars – $20 for 3.5 pounds. Lamb and pork bones and organs are in the freezer above the dairy. Bones are $2/pound and organs are $4/pound. Garlic pepper from our friends at Great Lakes Garlic Farm is available for $10. Please leave cash or check (“Anavery Fine Foods”) in the dropbox or pay via Venmo (@Anavery).
Eggs! Eggs are available above and beyond what you may have already paid for with your subscription. We welcome Meat Club Members and friends or family to purchase as many eggs as you would like for $5 a dozen. Please leave cash/check in the dropbox on the wall next to the freezer or send Venmo @anavery.
Moving out to pasture & new baby goats!
With the earliest whisper of spring warmth coming this week, we moved our cows and sheep to our pasture this week. We’re setting our summer fences and grazing channels, which we’ll describe in more detail later. We also welcomed 9 baby goats to the farm this month, which will soon move from their nursery to the barn.
