Welcome new and returning members! Here are some helpful notes:
- Parking update: Construction is under way for our new pole barn! Sorry for the increased congestion. We have a work crew here and a lot more vehicles up near the store. Please park near the store or along the grass near the store so we can get in and out of the area behind the barn.
- Our new pole barn will be dedicated to egg processing for wholesale and a small commercial kitchen. Stay tuned for more updates on that as we progress!
Your pasture-raised meat cuts are ready for pickup! Here’s what’s in your bag for Friday, October 4:
Great Lakes Fish: Salmon filets! Here is the ultimate guide on crispy pan-seared salmon. Let us know how it turns out!
Lamb: Lamb brats this week! Our lamb subscribers will each receive a package of spinach & feta and garlic lamb brats.
Pork: BACON week! Each 25 lb. subscriber will receive 3 packages of our thick-cut heritage bacon. Our 50+ pound subscribers will see a package of smoked ham hocks. Read this primer from America’s Test Kitchen on What to do with a ham hock?
Beef: Our 25-pound subscribers will receive a package of ground beef and a package of Denver steaks. Denver steaks are super versatile – they can be salted and grilled like any steak, marinated and sliced for fajitas or pan-seared. Also known as the chuck under blade steak, is cut of the shoulder of a steer, which can be tough. However, this particular muscle doesn’t perform any “work” and it’s well-known for being tender and flavorful.
Chicken: It’s never a bad time to tune your skills on breaking down a whole bird. Check out this video for a great run-through on whole chicken butchery.
Our new pole barn is going up! We hung rafters this morning.
Our piglets are loving life in our gourd and pumpkin patch! These littles are thriving on the farm.
