We’re in the 3rd box of our summer term and we’re hoping everyone is enjoying their meat!
Upcoming important news:
- Visit the farm Thursday, June 13th from 4-8 PM for a community open house and BBQ. Come see what is new on the farm and celebrate summer!
- Flowers are growing!
- 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.
- Last chance to sign up for the Providence Organic CSA as a CSA pickup location for their incredible Summer CSA. Click here to sign up for a share and choose the option to pick it up here at the Anavery Farm Store on Thursdays from 4-6 PM starting on June 20.
- Reminder we’ll be in the Sarah Hardy Farmer’s Market this summer. We’ll be in a booth every Saturday during the season. Come say hi if you see us!
Your pasture-raised meat cuts are ready for pickup! Here’s what’s in your bag for Friday, May 17:
Lamb: Bone-in lamb shoulder and lamb loin chops. Farm Manager Dave had great success with our lamb shoulder on his smoker last summer.
Pork: Thick-cut bacon and pork chops this week. Reminder to oven-roast your bacon at 400 degrees for about 20 minutes (10 minutes a side) or until your preferred doneness.
Beef: Our 25 lb subscribers will see beef short ribs and ground beef this week. Our 50+ lb. subscribers will see chuck roasts (pot roast), sirloin tip steaks and ground beef this week.
Chicken: The weather is cool and maybe a little rainy this weekend. Feeling courageous for a homemade version of a classic American Italian favorite? Try this ridiculous recipe for
Eggs: Don’t. be afraid of poached eggs! Especially for a big brunch group in this recipe for poached eggs for a crowd.
