It’s been a wild week with record highs and deep low temperatures. Our lambs, calves and piglets are doing great.
- We have 5 FREE quarts of homemade chicken stock available. Read below for a note on taking home this stock.
Your pasture-raised meat cuts are ready for pickup! Here’s what’s in your bag for Friday, March 1:
Lamb: Lamb subscribers will see ground lamb this week! Ground lamb is so versatile. Once you’ve mastered the classic Shepherd’s Pie, try this savory Lamb Bolognese. If you’re thinking something more Middle Eastern try these amazing Armenian Losh Kebabs, savory meat patties perfect for grilling.
Pork: Pork chops and a variety of Italian Sausages this week. You’ll see either sweet or hot Italians this week. With a little more sunshine and little more warmth passing through our region this weekend, we’re really excited about this recipe for Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa).
Beef: Beef chuck steaks this week. The chuck primal is home to our grass-fed chuck steaks this week, which is the shoulder of the steer. The chuck “roast” is a well-known source for intensely beefy, well-marbled meat. The chuck “steak” is cut from the chuck roast and can be marinated and grilled or broiled. It can also be broken down and used in a super tender beef stew.
Chicken: We love listening to the Milk Street podcast and find a ton of international recipe ideas from Christopher Kimball and his crew. This page has a ton of great weeknight chicken ideas
Eggs: Farm manager Dave had trouble this weekend with his fried eggs. He loves crispy whites but runny yolks for dipping toast or sausage links. The trouble is that by the time the white is crispy, the yolks are often overcooked. This tip comes just in time to solve this issue. Separate the yolks from the whites for perfect fried eggs!
Cheese: Black pepper montasio from Boss Mouse this week!
News from the Pasture:
We have 5 homemade chicken stock quarts available in the fridge. These are available for any Meat Club Member to take but we PLEASE ask that if you take one home, please email us the following report: 1. How did it taste? 2. What would you pay for a quart of this? Also, please bring back the jar if you think of it.
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.
