Lamb: We’ve shared our lamb shanks and loin chops this week. Chops are perfect for hot and fast cooking like the grill or a hot pan. Season well with salt and pepper and give them some time to air out in the fridge before cooking. Remember to get that moisture off the meat, especially for steaks. The shank, rich in flavor is great for slow braising and come from the shin or lower part of the leg. They need slow, low heat to break down into a juicy, rich and flavorful accompaniment to a variety of flavors, from Mediterranean to curries or Middle Eastern.
Pork: Classics this week include our thick-cut bacon, boneless and bone-in pork chops and for our larger-portioned Members you may see baby back or short rib racks in your bag. We’ve been having a lot of fun with swapping our ground pork for traditional beef taco meat and introducing flavors from Southwest Asia (fish sauce, lime, chilis) to change things up on taco night, With summer’s best tomatoes starting to appear in the local farmer’s markets, don’t forget about BLT (or BLT-A for avocado) night for an easy weeknight meal.
Beef: It’s steak week! We’ve got two serious cuts of steak in your bag this week: the classic rib steak (sometimes referred to as a “ribeye”) and the iconic T-Bone. These grass-fed steaks are well-marbled, cut thick and ready for the grill. The rib steak, cut from the rib primal is found between the 6th and 12th ribs and isn’t used much for movement, resulting in a tender and flavorful cut. The T-Bone is an icon in the beef world and comprises two sides of the bone: the strip steak on the larger side and tenderloin (filet) on the smaller. Our larger orders will also possibly see a sirloin steak and ground beef this week,
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.
Milk Labeling
We know the refrigerator where you get your milk is a little dark and it can be hard to easily find your dairy. The light in the fridge stopped working and we’ve had trouble understanding why no bulbs work! While we sort that out, we’ve added customer names to your milk. Feel free to peel off this tape after your pick up your milk but we’re trying something new in hopes. that you can find your correct milk and find it a little quicker.
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.
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.
The science of grilling thick steaks …
