Hello!
I'm going to try and keep this post brief and won't keep anyone guessing as to the upcoming pick-up. If calendars are still confused, the 4th pick-up is this coming week and the hours are 2-6 for all evenings and for all farms.
I hope you enjoyed the ribs and London broil. This next week, we are going to try some new cuts and continue offering your favorites.
Beef: We are doing a combination of NY Sirloin and Short Ribs. Two very different cuts for two very different meals, but equally ranked in our farm rating system for meat that creates something unforgettable. With this weather, we are welcoming winter grilling or braising...good luck to us all in planning our cooking styles.
Pork: Receiving some of the best feedback we've heard, we are going to offer loin chops with a new recipe as the return favorite for the week.
CSA note about meat: Pork is difficult to vary by cut to the point we can with beef. That is primarily due to their relative size and condition. We never struggle to satisfy the amount of meat needed (lbs.), but it is difficult to be consistent across all members with the same cut. This is exactly why we don't offer tenderloins or full hams. There simply aren't enough.
*A consistent offer on the table for all of you is access to those cuts we don't distribute. Just let Tim know or send me an email and we will try to have anything you need for the next pick up assuming we have it in stock. We will sell at the same rate that we do in the CSA.
Note for Members: Over the last few pick-ups, we have heard the coolest ideas, questions and stories about meat and the experiences in cooking/eating it. If you have a recipe you'd like to share, a question answered, or an experience that must be shared, please feel free to here in the comment section. We would love for everyone to participate as much as they'd like and interact with other members on these topics. Collectively, we have a lot to offer in the ways of farming and cooking.
See you all soon,
Connor
These were the pigs at Moose Hill Farm this year. This is a perfect example of multiple needs being met - our pigs have access to roots, acorns, shade and mud, and we have pigs to manage forest understories that we'd like to keep open. We use them to clear walls and sections of overgrown vegetation instead of using labor and fuel. They love it and we do too.
This is a Belted Galloway calf from our herd at Weir River Farm.
Thursday, January 26, 2017
Wednesday, January 11, 2017
Week Three...and a look down the line.
Hi Everyone,
Since this is our first blog post, I wanted to take care of some logistics first and then move into some of the stories and experiences we've had this season, including some unpredictable weather patterns. Today's high of 54 degrees is no exception...
Pick-ups: It was great to see most of you at our pick-ups last week. I know a couple of people weren't able due to scheduling or communication confusion. Either way, your shares have been distributed to you already or you can pick them up at our next meeting.
Missed pick-ups: We strongly encourage you to be there if you can, but if impossible or accidental, you can always send a friend on your behalf or we can make arrangements to have it for you at the next pick-up. Its very hard for us to do custom pick-ups mid week, although we'd like to if possible. My apologies in advance if we can't.
Pick-up schedule: The schedule presented in my former email is moving forward as planned. With a pick-up this coming week, we will move forward uninterrupted through April. As a quick reminder, these are the weeks (Monday dates only, not necessarily your pick-up date):
Week of:
Recap of the cuts last week: I hope you are all enjoying the T-bones, shank and loin chops. In case you lost or forgot the paper copy, here is a link to the recipes we gave out:
Pork Loin Chops in the oven:
http://www.thekitchn.com/how-to-cook-perfect-pork-chops-in-the-oven-cooking-lessons-from-the-kitchn-194257
Slow cooked peppered beef shank with red wine:
http://www.thekitchn.com/slow-cooker-rec-160583
One of the values in getting to know you all is understanding what has been successful, interesting, needing improvement or just your general sense of things. These usually come as comments when you pick-up. It helps us provide a better experience and continue to produce the best product that we're able. So, as always, please email anytime with your experience. We have heard nothing but great things so far and Tim, Jim, Melissa and all the livestock farmers are proud and humbled that that's the case.
NEXT WEEK'S MENU:
This upcoming week mixes a little bit of traditional with a lot of soulful. Many families experience the unforgettable and trusted London broil, which Tim and I are among. It's what me and many others I know grew up on. It can be cooked 100 different ways and still taste the same, but never fails and therefore, always regarded as a staple. But, every once and a while, its nice to spend a good few hours doing something right. The pork for this week give's you that opportunity. Whether its smoking, dry rubbing or a good old fashioned slow cooking, ribs make for a very, very good day.
Beef: London broil steaks (2-2.5 lbs. total from both shoulder and round)
Ground (2.5-3 lbs. for those everyday meals)
Pork: Regular style ribs (half, cleanly cut cage section).
We'll have recipes ready and printed when you come by.
Look to future weeks: As a quick look, Tim and I are planning to distribute everything from sirloin to chuck with sausage, bacon, ham steaks, pork shoulder, country style ribs, rib-eyes, short ribs all in between. With more to come...
I think this is where I'll leave you for now. I hope this has been helpful and look forward to next week.
Connor
P.S. I have taken pictures of the farms that I am apart for a few years now with some minor successes. So, even if its on the phone, I still like to dabble. I'll be sure to send at least one or two along every time.
These are our laying hens out on the pasture in the early growing season around dusk. We use the birds to fertilize and help process undigested cattle manure through spreading and scratching. A priceless tool that also produces the best eggs.
And this is me with the Moose Hill guys as we called them collectively. This was during the height of the drought. When the cattle arrived at Moose in May, they were wild animals. Well treated at their former farm, but wild. That is all due to grazing styles and frequency of interaction. I couldn't come within 100 yards when they got here. This is how our relationship developed.
I believe this is almost entirely, if not all, based on stress and environment. I like to manage for all stress factors. Body temp, water, forage, shelter, health and space are only the physical correlations. We take calmness and intentional behavioral routines to the next level so the animals live well with ensured trust and kindness. I think its evident in their temperament and in the quality of the meat we share with you.
Since this is our first blog post, I wanted to take care of some logistics first and then move into some of the stories and experiences we've had this season, including some unpredictable weather patterns. Today's high of 54 degrees is no exception...
Pick-ups: It was great to see most of you at our pick-ups last week. I know a couple of people weren't able due to scheduling or communication confusion. Either way, your shares have been distributed to you already or you can pick them up at our next meeting.
Missed pick-ups: We strongly encourage you to be there if you can, but if impossible or accidental, you can always send a friend on your behalf or we can make arrangements to have it for you at the next pick-up. Its very hard for us to do custom pick-ups mid week, although we'd like to if possible. My apologies in advance if we can't.
Pick-up schedule: The schedule presented in my former email is moving forward as planned. With a pick-up this coming week, we will move forward uninterrupted through April. As a quick reminder, these are the weeks (Monday dates only, not necessarily your pick-up date):
Week of:
December
12
January 2
January 16
January 30
February 13
February 27
March 13
March 27
April 10
April 24
Recap of the cuts last week: I hope you are all enjoying the T-bones, shank and loin chops. In case you lost or forgot the paper copy, here is a link to the recipes we gave out:
Pork Loin Chops in the oven:
http://www.thekitchn.com/how-to-cook-perfect-pork-chops-in-the-oven-cooking-lessons-from-the-kitchn-194257
Slow cooked peppered beef shank with red wine:
http://www.thekitchn.com/slow-cooker-rec-160583
One of the values in getting to know you all is understanding what has been successful, interesting, needing improvement or just your general sense of things. These usually come as comments when you pick-up. It helps us provide a better experience and continue to produce the best product that we're able. So, as always, please email anytime with your experience. We have heard nothing but great things so far and Tim, Jim, Melissa and all the livestock farmers are proud and humbled that that's the case.
NEXT WEEK'S MENU:
This upcoming week mixes a little bit of traditional with a lot of soulful. Many families experience the unforgettable and trusted London broil, which Tim and I are among. It's what me and many others I know grew up on. It can be cooked 100 different ways and still taste the same, but never fails and therefore, always regarded as a staple. But, every once and a while, its nice to spend a good few hours doing something right. The pork for this week give's you that opportunity. Whether its smoking, dry rubbing or a good old fashioned slow cooking, ribs make for a very, very good day.
Beef: London broil steaks (2-2.5 lbs. total from both shoulder and round)
Ground (2.5-3 lbs. for those everyday meals)
Pork: Regular style ribs (half, cleanly cut cage section).
We'll have recipes ready and printed when you come by.
Look to future weeks: As a quick look, Tim and I are planning to distribute everything from sirloin to chuck with sausage, bacon, ham steaks, pork shoulder, country style ribs, rib-eyes, short ribs all in between. With more to come...
I think this is where I'll leave you for now. I hope this has been helpful and look forward to next week.
Connor
P.S. I have taken pictures of the farms that I am apart for a few years now with some minor successes. So, even if its on the phone, I still like to dabble. I'll be sure to send at least one or two along every time.
I believe this is almost entirely, if not all, based on stress and environment. I like to manage for all stress factors. Body temp, water, forage, shelter, health and space are only the physical correlations. We take calmness and intentional behavioral routines to the next level so the animals live well with ensured trust and kindness. I think its evident in their temperament and in the quality of the meat we share with you.
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