Winter was here, now it’s sunny and a lot warmer! Our baby lambs are beginning to arrive:
- Thank you for your patience today. Baby lambs are arriving each day starting now and we’ve had our hands full.
- NEW Member Numbers! Returning Members: PLEASE note your new Member number. We’ll have an accurate list available on the customer freezer and the refrigerator.
Your pasture-raised meat cuts are ready for pickup! Here’s what’s in your bag for Friday, February 2:
Lamb: Lamb subscribers will see ground lamb and lamb loin chops this week. These will pair perfectly with the rosemary montasio we’re sending out this week from Boss Mouse!
Pork: Steak week! Every subscriber will see at least one package of our favorite cut from the farm: our pork steaks. These marbeled and complex steaks are best cooked like a ribeye or t-bone, to 130-140 degrees for the best experience. You’ll also see our link breakfast sausage this week. 50+ lb subscribers will also see a rack of ribs in their bag this week.
Beef: Our 25 lb. subscribers will see our beef shanks this week at least one pound of our ground beef. Our 50+ lb. subscribers will receive larger shanks, additional ground beef and package of perfect grass-fed beef bones for homemade soup or bone broth.
Chicken: If you’ve been reading our resources about breaking down a whole chicken, we think it’s time for you to take a stab at classic buttermilk-fried chicken. Let us know how it turns out!
Eggs: We’re working on mastering the perfect poached eggs this week. It’s not as hard or intimidating as it might seem. Check it out!
Cheese: Rosemary montasio from Boss Mouse this week! Perfectly paired with local bread, lamb, chicken or anything coming across your table that craves the punch of rosemary.
News from the Pasture:
We had a solid two weeks of great snow and now it’s down to just mud, puddles and sloppy conditions across the farm. We’re doubling-down on fresh straw and shelter for everyone. It’s sunny and warm today but we’re hoping termperatures dip again slightly to relieve some of the mud.
Member Recipe Features!
We would love to share ways our members are enjoying our meat. Send us your favorite recipes, techniques, photos, stories – anything at all. With your permission, we would love to share it in our upcoming newsletters.
New Member Numbers:
Our returning members should take note that we’ve re-ordered our number system 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.
