It’s too hot for a recipe! Learn about the science of sausage!
We had some great conversations this week about grilling brats and sausages considering how many went out the door for our last pickup. This is a great time to share some expert wisdom from SeriousEats.com Food Lab Writer J. Kenji Lopez Alt on grilling brats and the common maladies we experience.
Lopez Alt wrote a volume on the art and science of grilling sausages titled “The Best Way to Grill Sausages” and it’s worth a perusal or at least reference for the home grill cook who has ever experienced the searing explosion of a burst brat over hot grill grates. The wisdom imparted in this article and so many of the articles and books he has written has guided many a home weekend culinary warrior to the path towards better home cooking. Hint: get a good instant-read thermometer for more accurate cooking of all our meats. Check it out!
Pork Steaks, Lamb Sirloin Steaks and plenty of ground for burgers!
Two of our collective FAVORITE cuts are going out for pork and lamb subscribers this week. We love all our meats but our pork steak is hands down the most flavorful and unique cut we offer to our pork subscribers. Imagine a juicy ribeye or thick New York Strip made out of pork – that’s our pork steak. It’s deep red, flavorful, well-marbled and bursting with porky flavor – a huge differentiator from store-bought pork. Cook it to medium or medium-rare – you want it to be pink and juicy. Our lamb subscribers receive a nice lamb sirloin, a tender and super flavorful cut from the back of the lamb. Slap it on a super hot grill or pan and cook it quick – you don’t want to cook this past medium. Our beef subscribers receive a large portion of ground beef this week to help everyone stock up for burger supply for the coming summer weekends and quick weeknight meals on the grill.
News from the farm!
Anavery Summer 2023 Kickoff Open House! Plan to spend a little extra time on the farm today for your Meat Club Pickup from 4-7 PM! Meet other members and the farm staff, drink a cold one and eat some meats (we’ll have ice cold drinks available but feel free to bring your own as well). We’ll fire up the grill and serve burgers and brats. It’s Friday and everyone around the farm needs a short need a break in the action to say hi. We’re excited to introduce our baby goats, baby chicks and show off some of the work we’ve done in the last few months. Tours will be available for kids and interested adults. Cost is by donation.
Order now | first flowers arrive June 2
We are happy to announce a partnership with our friends Gabby and Trenton Prescott at Bendon Blossoms of Interlochen to offer you a flower subscription this summer. Twice a month from June to September they will deliver beautiful, home-grown bouquets to Anavery. Subscribing to this floral joy is similar to the Meat Club: four months, eight pick-ups, pay upfront or installments, collect from our farm on the 1st and 3rd weekends of each month. All the flowers are grown on the Prescott’s farm in Interlochen (no imports!) and expertly arranged by Gabby. The price is $25 per bouquet, which include 10-12 stems of in-season flowers. Adam and Dave’s families have subscribed, and we think you should too! Place your order here.
Gift Box of Local Meat for Father’s Day!
We’ve shared this new offering in an earlier email this week but we want to impress upon our Meat Club how important your word of mouth is to our growth. Please tell you meat-curious friends about our Father’s Day Gift Box. Our Gift Box includes $100 value of any combination of two or more categories: Eggs, Beef, Pork, Lamb, Chicken, Cheese. Order here.
Beef will include steaks and ground. Pork will include sausage, bacon and steaks. Lamb will include ground, chops and roasts. Chicken are whole birds, 5-7 lbs.
