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:

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. 

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.