Welcome new and returning members! Here are some helpful notes:
- IMPORTANT: Reminder that returning members will have a different bag number this semester. 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.
- Pardon our dust! After one of our in-store freezers bit the bullet last week, we’re in the middle of installing a new freezer. We had to remove our entire front door to get the old freezer out and the new freezer in. We’re still open all day today from 1-6 but you’ll encounter a minor work site when you arrive. We’ll be here all day to help out and find additional items you would like to buy.
- BEEF JERKY IS HERE! We have two new flavors of beef jerky in stock! We have Classic and Garlic Peppercorn. Price per package is $8 and they are really tasty. Cut from the inside sirloin of our steers, this jerky is fantastic.
- Flowers are popping! Bouquets in a jar in our store today and they are stunning.
- We’re on the menu at the new Silver Spruce Brewery! Our friends at Francisco’s Market are manning the kitchen for Silver Spruce’s new location on Silver Lake Road! They are heavily featuring our products on their menu. Check them out next time you are craving our favorite local beers in the neighborhood!
Your pasture-raised meat cuts are ready for pickup! Here’s what’s in your bag for Friday, September 6:
Great Lakes Fish: We’re featuring Walleye fillets today!
Lamb: Lamb Neck Roast and Lamb Loin Chops!
Pork: We’re starting the Fall Meat Club with a really unique item you might not normally reach for: uncured pork belly. Never cooked with pork belly before? Take a look at these resources and recipes:
- How to Make and Cure Bacon
- Lechon Kawali (Filipino Crispy Fried Pork Belly)
- Tacos de Castacán Con Queso (Yucatecan Pork Belly and Cheese Tacos)
- Smoked Pork Belly Marinated in Char Siu Sauce Recipe
Beef: Our 25-pound subscribers will two packs of ground beef and a package of our new Hot Dog blend. This Hot Dog blend has been available for about two weeks now and it’s 100% beef: ground beef, beef fat and about 10% beef liver to take advantage of those beef liver nutrients. Our 50 lb. subscribers will see a little more ground beef and a beef shank. Our 75+ lb. subscribers will see everything mentioned and a beef arm roast.
Chicken: Summer isn’t quite done with us yet! Hot weather is coming. Check out this recipe for Air-Fryer Fried Chicken (which you can also do in the oven)
We have ANOTHER new dog on the farm! Meet Annie, our new Border Collie! She’s just 12 weeks old and loves belly rubs. Say hi when you stop by to pick up your meat!
Summer gatherings get better with local flowers grown in our pasture! Pick up a bouquet when you stop by to pick up your meat!
Our friends at the Great Lakes Culinary Institute came by on Thursday to tour the farm, learn about how we raise our meats and tour our flower field. These fall flower are stunning.
