It’s 4th of July Weekend! Possibly the most fun grilling weekend of the season. Cherry Fest is winding down, it’s warming up and our flowers are in full bloom!
Upcoming important news:
- Flowers are popping! Flowers have started to bloom, have you noticed them when you drive through? At the store we have bouquets in a jar, ready to go and some wrapped bouquets too.
- Bouquets in a jar at $12 while the large paper-wrapped bouquets are $15.
- Share some joy and pick them up while they last!.
- We have moved to the Glen Arbor Farm Market on Tuesdays from 9 AM – 1 PM. Because of the move to the tight Rotary Square, we will no longer attend the Sarah Hardy Market downtown for this season. We had a great first showing at the Glen Arbor market this week and we look forward to continuing up there.
- Cut chicken (breasts and thighs) are back in stock!
- New breakfast sausage is here::
- Pork Maple Breakfast Sausage (with locally-harvested maple syrup)
- Pork Spicy Breakfast Sausage
- Quick reminder: when you come by to pick up your Meat Club bag, let someone in the store know your last name and we’ll retrieve your bag for you.
Your pasture-raised meat cuts are ready for pickup! Here’s what’s in your bag for Friday, July 5
Lamb: Ground lamb this week! Mix it 50/50 with ground beef for excellent beef/lamb burgers or go all-in and mix full ground lamb with feta and onions for delicious Greek-style burgers.
Pork: Boneless chops, regular bratwursts and jowel bacon. Don’t know what to do with jowel bacon? Cook it like you would regular bacon and eat it with a delicious BLT, with your breakfast or dice it into a classic carbonara recipe.
Beef: Stew meat and soup bones this week! You can use stew meat and bones in a delicious summer soup or for a big picnic in the crock pot. OUr 50+ subscribers will see shank and possibly some steaks this week.
Chicken: We’re out of the last batch of whole chickens for at least another week. All our chicken subscribers received an equivalent in half chickens this week, which are great on the grill.
