From Sirloin to Short Ribs: Running the spectrum as the weather does.

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.