The heat finally broke after a few hot days on the farm and everyone is enjoying the pasture! We have brand new sausages available this week! Flowers are just starting to become ready for purchase now as well!
Upcoming important news:
- We have a wide variety of new sausages available in the store and more are coming:
- Pork Cheddar Brats
- Pork Jalepeno and Cheddar Brats
- Pork Smoked Polish (back in stock)
- Pork Hot Italian Sausage
- Lamb Garlic Parmesan Brat
- Lamb Spinach and Feta Brat
- Lamb Greek Gyro Brat
- Lamb Garlic Brat
- Some sausages coming soon:
- Pork Maple Breakfast Sausage (with locally-harvested maple syrup)
- Pork Spicy Breakfast Sausage
- Our flowers are ready! Stop by our store and check out the options. We also have limited quantities for you to create your own arrangements at home!
- 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.
Your pasture-raised meat cuts are ready for pickup! Here’s what’s in your bag for Friday, June 21
Lamb: Lamb neck and garlic lamb brats! 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.”
Pork: Breakfast sausage links and ground pork! See below for Farm Manager Dave’s recipe for Southeast Asian-style pork tacos! Our 50+ lb. subscribers will see our new cheddar jalapeno brats in their box this week along with a boneless pork chop.
Beef: Our 25 lb subscribers will see sirloin steak and ground beef this week. Our 50+ lb. subscribers will see larger portions of our sirloin and extra ground beef.
Chicken: Check out this list of quick chicken dinners from our favorite food resource.
Eggs: Egg salad. Love it or hate it, there are some great words of wisdom for this classic summer staple from this link,
Southeast Asian-Style Pork Tacos
Our ground pork offers a richness that marries well with flavors of Southeast Asia.
Ingredients:
Pork taco filling:
- 1 lb ground heritage pork
- 2 Tbsp fish sauce
- 2 Tbsp soy sauce
- 1 Tbsp cornstarch
- Juice of one whole lime
- 1 tsp ground coriander
- 1 bunch fresh cilantro
- Salt
- Pepper
- 1 bunch scallions/green onions
- 1 Tbsp high heat oil such as avocado or grapeseed
- Your favorite taco shells: flour, corn or hard-shell
- Sambal olek, sriracha sauce or fresh chilis (optional) for additional heat
Slaw: Any simple vinegar-based slaw will do. Conversely, you can use Brine and Vine Sauerkraut from our store top your tacos with kimchi.
- 1 cup shredded red or green cabbage
- 1 cup shredded carrots
- 3 Tbsp white wine vinegar, mirin or other white vinegar
- 1 Tbsp salt
- 1 Tbsp pepper
- Fresh cilantro to taste
Cook ground pork with salt and pepper to taste in a high-heatpan with a little oil (you won’t need much oil). Combine fish sauce, soy sauce and corn starch in a small bowl and mix well (no clumps). Once pork is finished cooking, toss with fish sauce/soy sauce mix and cook 3-4 more minutes. Add a Tbsp of fresh lime juice to the mix. Top tacos with a little more freshlime juice to taste, fresh cilantro and your favoirte slaw or kraut. Add fresh hot chilis, jalapenos, sambal olek or sricracha to taste.
Ground pork is just as versatile as ground beef, with a rich, sweet flavor that pairs well with flavors from Thailand, Malaysia, Vietnam and Cambodia.
