Lamb: We’ve shared a lamb roast and ground lamb this week. We think ground lamb is one of the most versatile meats in our cooler. Earlier this week we made an oven lamb sloppy joe sandwich with local garlic scapes, caramelized onions and green peppers. We tossed it on a long crusty roll with a bit of cheese and a smear of pesto and baked it in the oven (wrapped in foil) for about 20 minutes. Cut up into slices, it was perfect for a crowd or cut in half and perfect for an easy dinner.
Pork: For our pork subscribers we shared our smoked Polish sausages and our traditional bratwurst, which we first shared way back in week 2. Our smoked polish sausage is smoked and no longer raw so you just need to crisp them up on the grlll or in the frying pan, preferably with onions and peppers. Our Polish sausage can also be thought of as a bun-sized kielbasa. We love to brown these links and mix them with creamy mac n’ cheese for a smoky twist on your traditional mac.
Beef: Alright, so what do you get if you cross our traditional pork breakfast sausage with our grassfed ground beef? You get beef breakfast sausage! Can’t decide if you want the flavor of steak and eggs or pork sausage with your eggs for breakfast? It’s a problem we have all the time. Form this loose sausage into 1-2 inch patties and sizzle them in a cast iron skillet for a hearty farm breakfast. We highly recommend pairing with an over-easy egg and quality hot sauce.
Flowers are ready!
For our Bendon Blossoms flower subscribers, we’ll have them out on the table today while the weather is cooler. In the future as it warms over the summer, we’ll coordinate to ensure you’re getting flowers fresh from our walk-in refrigerator.
News from the farm!
Pole Barn Expansion! You’ll see two new roof structures being built on the north and south side of the grey barn this week! We’re adding much-needed covered storage to the north side of the barn. We’re also adding a covered gathering and entertaining space on the south side of the grey barn, which has a wonderful view of the pasture. We’ve
Check your bag!
Feel free to check your bag when you arrive at the farm to ensure everything seems to be in order. Make sure all your correct proteins are included, including the number of chickens you’ve ordered. We double and triple-check all our bags but it’s good to check yourself to ensure nothing is amiss. Let someone at the farm know if something in your bag looks wrong.
Cheese labeling
Please take a note that we’ve added our cheese subscriber names and numbers to our Boss Mouse cheese packaging. Please take your cheese labeled with your name and number.
Tell us your stories and tag us!
What are you doing with all this meat!? We want to see and share everything you’ve been doing this summer with our goods! We know you’re going to take a few photos of that lamb rack and hopefully you snapped some photos of that pork steak. Send them to us! Please don’t hesitate to tag us on Facebook, Instagram or send photos, recipes or anything you want to share directly to dave@anavery.com or adam@anavery.com. We’d love to start featuring your favorite cooking tips, tricks, recipes and photos in our newsletters and social profiles. While we’ve been busy with summer farming operations, we haven’t stopped keeping an eye on your pictures, stories, posts and love in all forms in the digital space – it fuels us on long days in the field.
What do you do with your whole chicken?
There are two ways to attack our whole chickens. Rich in yellow fat, chickeny flavor and living among our grass and insects, our chickens are great. You can do well over a million things with the humble chicken but here our two ways to approach them from our old friends at seriouseats.com.
1. Spatchcock and roast the bird whole
We’ve shared this concept before and it simply works. Bust out the backbone, smash it down on a cutting board and rub it down with kosher salt. Air it our overnight uncovered in the fridge for the crispiest skin.
2. Break it down into individual parts
This is an essential set of knife skills for mastering whole chicken cooking. The link included displays step-by-step procedures to maximize every juicy morsel of your bird for whatever application you can imagine.
Our whole birds are great and buying them whole and breaking down into individual pieces.
