Leaves are falling, our grazers are off the pasture and the first snowflakes fell on the farm this week!
- We sent an email earlier this week on ordering our heritage, pasture-raised Bronze-breasted turkeys for Thanksgiving. Reserve your bird today before they sell out.
- The barn is fully built-out for winter and final preparations are being made for our pastured pigs’ water and shelter.
Your meat cuts for Friday, November 3:
Lamb: Lamb subscribers will see a French rack and lamb shoulder steaks this week. Our larger lamb subscribers will also see a leg roast. More legs will be coming for all lamb subscribers as we get closer to the holiday season.
Pork: Pork chops and bacon for everyone this week. This is a great time of year to make classic pork, apple, cabbage and bacon dishes. We’re planning to make a traditional German braised red cabbage this weekend with our chops. Our 50+ pound subscribers can expect a larger portion of both bacon and chops.
Beef: While we strive to ensure everyone receives roughly the same cut on a week to week basis, it’s hard to do with beef considering the number of cuts available from each steer and the size of each cut. This week we’re sharing the brisket, rump roast and short ribs we have along with more of our classic grass-fed ground beef. If you received a rump roast, consider an impressive beef wellington or a traditional roast beef with Yorkshire pudding. You may also see a brisket, which is as versatile as it is coveted amongst BBQ enthusiasts. Try this beef barbacoa or a Korean seaweed and brisket soup (Miyeok-Guk). You may also see English-cut beef short ribs, which are incredible as a slow braise when the weather is cold. Fill the house with the smell of short ribs and onions.
Cheese: Fresh feta this week!
News from the Pasture:
Our heritage-breed turkeys are just about ready and now is the time to reserve your bird as we expect to sell out quickly. Below is a recap of the text we sent earlier this week in an email to our full email list and we want to ensure our members have every chance to order a bird! Our birds this season are a little larger than last year and really beautiful. Expect these Broad-breasted Bronzes to taste better than any turkey you’ve had. They spent their lives foraging on our pastures and in our orchard, and eating locally-sourced non-GMO feed. These birds were raised right here on Secor Road and your order helps support local, family-run agriculture.
We estimate the birds will weigh 20-30 pounds each and you can choose either a whole or half turkey. If you’ve never cooked a half turkey, please consider this option for a smaller group. The turkeys will be provided frozen and our price is $4.25 per pound.
How does it work?
- Click to visit our online store and reserve your turkey.
- Reserve a whole or half turkey with a $25/50 deposit paid through our site.
- Come by the farm starting Monday, November 13 to pick up your turkey. We’ll send an email to our all turkey customers with more specific date and time instructions as we get closer to pickup.
- We’ll have you pay the balance at pickup with either cash, check or card here at the farm.
- Enjoy that bird at your Thanksgiving dinner this season!
Bones, Organs Lard:
Organs and some bones are now price-labeled in our freezer in the customer pickup room. Please email us or seek out a farmer when you stop by if you are interested in soup bones or organs and we can set up a special purchase.
- Rendered lard is in the fridge in half gallon jars – $20 for 3.5 pounds.
- Lamb, beef and pork bones: $2/lb.
- Lamb, beef and pork organs: $4/lb.
If you are organ or bone-curious we can provide you with a full list of what we have and some great hints on how to enjoy these incredible cuts, which are so healthful and important to consume.
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.
Podcast Recommendation:
Protein — Everything You Need to Know (Art of Manliness Podcast)
