Lamb: We’ve been really excited about this week’s lamb offering, featuring our neck roast. The neck roast (especially from local grass-fed sheep) is a rarely-seen-in-stores cut that is so delicious. Read more here about the mighty neck from Chef Alan Bergo:
“What’s so great about a lamb neck? First, lets dispel some myths. Neck isn’t an organ meat, so it doesn’t have a gamey taste or strange flavor. It’s a working muscle similar to shoulder, and the two are connected. Do you like pot roast, pulled pork or pulled beef? Well, neck meat is going to remind you of that, just on steroids.”
Lamb subscribers may also see ground lamb, lamb rack and lamb shanks this week.
Pork: We’re celebrating breakfast this week! Our pork subscribers will see a mix of pork sausage links, bulk sausage (for making your own sausage patties) and ground pork. Our 50+ lb. subscribers will also see a mix of pork roasts, chops or bacon in addition to the sausage.
Beef: It’s short rib week! These English-cut ribs are perfect for slow-braising. Cut with the bone, the ribs stay moist and tender with a low, slow cook. Think Korean short rib tacos, a red wine-braise or in an early fall stew featuring local root vegetables. Beef subscribers will also see ground beef this week and our larger-order members will see sirloin steaks.
Cheese: It’s FETA week! A perfect accompaniment to your lamb neck roast, this fresh feta is packed and ready. Boss Mouse is an incredible partner and we’re proud to offer her cheeses to our Members.
Flowers are ready!
For our Bendon Blossoms flower subscribers, we’ll have them out on the table today while the weather is cooler. In the future as it warms over the summer, we’ll coordinate to ensure you’re getting flowers fresh from our walk-in refrigerator.
News from the farm!
Get Ready for the September Meat Club! If you enjoy our products and would like to continue with our September-December Meat Club, we would love to have you. We are planning an expansion of our Meat Club in our next period and would love to have you (and your friends) join us again in supporting local farming. If you are interested (and we hope you are), now’s the time to start thinking about your order! Visit our Store to place your order and as always please do not hesitate to reach out or find a farmer when you visit the farm if you have questions or feedback about your order.
Free Farm Breakfast: Saturday, August 5
We’re cooking up breakfast tomorrow! Come by with your friends, family or anyone interested in learning more about us. We’ll serve bacon or sausage and egg sandwiches or cook eggs to order for everyone who stops by. We’ll be ready at 8 AM and serve until about 11. We’ll offer tours of the farm for anyone interested in seeing our operation up close.
Email Addresses
Please let Dave know if you would like any additional email addresses added to this mailing list for Meat Club and farm alerts. We know that each account has a master email address associated, but if you would like anyone else in your family to receive these emails, please let Dave know!
Check your bag!
Feel free to check your bag when you arrive at the farm to ensure everything seems to be in order. Make sure all your correct proteins are included, including the number of chickens you’ve ordered. We double and triple-check all our bags but it’s good to check yourself to ensure nothing is amiss. Let someone at the farm know if something in your bag looks wrong.
Other helpful notes:
Everyone is doing a great job at finding our barn. Here’s a location pin in case you ever need reference:Your pickup location on Google Maps
When you come down Secor Road you’ll see our red Anavery Fine Foods sign. Head down the gravel driveway and go left to the grey and white pole barn. The entrance for your pickup is through the white door under the awning. If you see any of us around the farm please say hello! If you have any problems at all with finding our location or any questions about your order or your pickup, please call Farm Manager Dave Waeltz at 215-896-1685.
Cheese and Milk Labeling
Your names and numbers are on our milk and cheese! Make sure you grab your correct stuff.
Tell us your stories and tag us!
What are you doing with all this meat!? We want to see and share everything you’ve been doing this summer with our goods! We know you’re going to take a few photos of that lamb rack and hopefully you snapped some photos of that pork steak. Send them to us! Please don’t hesitate to tag us on Facebook, Instagram or send photos, recipes or anything you want to share directly to dave@anavery.com or adam@anavery.com. We’d love to start featuring your favorite cooking tips, tricks, recipes and photos in our newsletters and social profiles. While we’ve been busy with summer farming operations, we haven’t stopped keeping an eye on your pictures, stories, posts and love in all forms in the digital space – it fuels us on long days in the field.
Lard, bones, garlic pepper and organs available: Rendered lard is in the fridge in half gallon jars – $20 for 3.5 pounds. Lamb and pork bones and organs are in the freezer above the dairy. Bones are $2/pound and organs are $4/pound. Garlic pepper from our friends at Great Lakes Garlic Farm is available for $10. Please leave cash or check (“Anavery Fine Foods”) in the dropbox or pay via Venmo (@Anavery).
Eggs! Eggs are available above and beyond what you may have already paid for with your subscription. We welcome Meat Club Members and friends or family to purchase as many eggs as you would like for $5 a dozen. Please leave cash/check in the dropbox on the wall next to the freezer or send Venmo @anavery.
Quick tip: Oven Roasting Bacon
Our bacon is cut thick, real thick. We like thick bacon. Spread your bacon out on a sheet pan with a piece of aluminum foil and bake for 15-20 minutes at 400 or 415 degrees. Flip it after about 8 or 10 minutes and keep an eye on it to get it exactly as crispy or soft as you want it. We’ve been oven-roasting our bacon for years now for a few reasons.
1. Less mess: easy cleanup. Put down a sheet of aluminum foil on your sheet pan to ease cleanup. Save your grease and use it with your farm eggs!
2. Flat, consistent bacon: The bacon cooks flat without curling and cooks evenly. The thicker-cut bacon is easy to burn if it’s on a hot stove.
3. Less smoke: we love pulling out our cast iron pan for bacon when we’re camping or canoeing, but it’s smoky. The oven method minimizes cooking smoke.
4. Cook it all at once: Got a crowd? The oven-roasted bacon cooks at the same time for a perfectly-timed brunch service. Save your leftovers for BLTs.
