Winter has officially arrived. Please these important notes about your pickup this week:
- Strawberry and Blueberry kefir customers: Due to the extreme cold and heavy snow, milk production is down this week. Cream Cup Dairy was unable to produce fresh kefir. All of our kefir subscribers will receive a refund for this week’s order.
- Please take extra caution when driving up and down our driveway this week. Snow drifts are a little unpredictable depending on the wind. THe road is plowed daily and the snowbanks are well-marked with flagged stakes but they are quite high. If you find yourself needing any help with our driveway, please call us at 215-896-1685 or 231-631-5892.
- Please try to pick up your Meat Club bags this weekend. Our customer freezer needs to be shut off again starting Monday for the installation of a new heater in that room, which will keep both the customer freezer and refrigerator healthier in these cold temps. We’ll hold your meat in the big walk-in freezer after Monday and will need to have you come by during business hours until the heater install is complete.
- 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, January 19:
Lamb: Lamb subscribers will see lamb sirloin and lamb stew meat. 50+ pound lamb subscribers will see larger portions of each. Lamb steaks great for a fast weeknight meal on the stove or in a hot oven.
Pork: Sausage week! Every subscriber will see at least one package of Sweet Italian pork sausage this week. You’ll also see a mix of either our famous smoked Polish sausages or classic pork bratwursts. Our 50+ lb. subscribers will see larger portions of each. Click that link for a fun sausage sandwich recipe for the Lion’s game this weekend! Go Lions!
Beef: Our 25 lb. subscribers will see either grass-fed Denver or T-Bones steaks this week along with at least one pound of our ground beef. Our 50+ lb. subscribers will see larger porterhouse steaks and more ground beef this week.
Chicken: Remeber these resources for breaking down or spatchcocking a whole chicken. This weekend we’re in the mood for chicken piccata for the breasts and a super-easy chicken paprikash with the legs and thighs!
Eggs: Check out this video from Jacques Pepin on the classic French omelet. The French omelet is trickier than it looks but with a little patience and technique, it’s worth it.
Cheese: Sweet Swiss from Boss Mouse this week!
News from the Pasture:
Our farmers have had their hands full this week. A big snow dump combined with bitter temperatures have put pressure on everyone. The animals are doing great – extra bedding, extra food and doing everything we can to keep water flowing.
Take Caution on our Roads:
We’ve added extra stakes and flags to our driveway but high snowbanks and flat light caused Farm Manager Dave to find himself briefly enveloped in a snowbank while leaving the farm on Wednesday! (The tractor quickly pulled him out). Please take care when coming up and down the driveway. It’s fully plowed and totally passable but use extra caution.
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.
