Week 6: Seasonal Weather Mosaic and Meat to Match

Hi All –

Spring has sprung for a moment.  Hopefully we’ll return to winter for a short time soon.  That said, the meat in this coming week’s distribution was chosen to reflect all the seasons we’ve experienced in the last week.  We are going to try and offer a wider variation of cuts if for no other reason than to change it up a bit.  We are running the spectrum of style and taste and hope you all enjoy…

BEEF:    Ribeye steak, London broil and ground beef. 

Aside from the ribeye, both the London broil and ground have been tasted and enjoyed already.  The ribeye will be the new addition.  The ribeye is a favorite to many and the beauty of grass fed is leanness and tenderness aren’t compromised with the presence of higher fat adding to flavor.  Whatever you’re preference; this should be the best of both worlds.

PORK: Loin Chops and Sausage

There isn’t much to be said that we haven’t already on these.  Staples to a weekly menu - both easy and flavorful.  We’ll have some new recipes for you if you’d also like to change it up.

 

Updates from the farms:

Powisset Farm: The gilts (female pigs that haven’t been bred) will be entering the farrowing season soon for their first time.  They will become sows (breeding females) within a month or two.  Piglets will be running everywhere and assuming all goes well, there could be upwards of 30.    

Side note – this is the same as a heifer and a cow.  A female is born a heifer (unbred) and becomes a cow when she has given birth.  There are a few more names in that process just to make it complicated, but we don’t need to go there.     

Our piglets are born and raised initially in the Peabody Piggery where champion, blue ribbon pigs were once raised by Amelia Peabody.  We use it as a top tier facility to manage the sows and piglets until they’re ready to move along to the outside worlds of woods and pastures.  This usually happens just after weaning.  Some of the piglets will stay at Powisset while others in groups will move to Moose Hill or Weir River for the season.    

Weir River Farm:  The cattle are busy in their winter wooded habitat and loving life.  Pigs will arrive soon and most excitingly, lambing season is about to begin.  We have Icelandic sheep that will be giving birth within a month.  They often throw twins and we have seen our fair share of triplets. 

The sheep, cattle, horse, goats and chickens live at Weir River year round and we have open barnyard programs, camps and many other events that allow people to interact and visit with the animals.  They are a blast and if you’re interested in learning more, the website covers it all. 

Chestnut Hill: While the laying hens winter at Moose Hill, Farm Manager Des and her family always have their goats and rabbits making their way through all the vegetation they can handle.  The vegetable season is so close, you can smell it in the air. 

This year, we are hoping to fence and move animals to Chestnut Hill where the ground is optimal for grazing, but less than ideal for vegetables.  We want to diversify the farm and use it to its full potential, which there is plenty.  As Des keeps bringing the farm into the newer and greater versions of itself, the more and more you should visit.

Moose Hill: Cattle and pigs will be arriving by May, the chickens will be back out on pasture by April, but until then, we are focused mainly on meat, eggs and infrastructure.  Its amazing how much goes into a grazing system that requires time, thought and persistence.  That’s our world at this point.  The trails are beautiful, the woods are serene.  Wrapped up with a farm, there isn’t much else I would want.       

Powisset Farm Meat Sale - 2/18/17

Good Morning!

For anyone interested in more meat or sending their friends and family along to try it out: 

Tim and I will be hosting a MEAT SALE at Powisset Farm in Dover, this Saturday, from 10-2.

We will be selling beef and pork cuts, plus some whole chickens.  This is all the same meat you receive in the CSA - same practices, same farms, same farmers.  We are trying to spread the bounty through informal events like this. 

Please feel free to stop by or let people know.  We will be there and have plenty of meat. 

The address is 37 Powisset St., Dover, MA 02030.  The meat sale will be held in the large barn near the road inside the commercial kitchen area.  We will have signs, but as you pull into the farm, parking is available below that barn and along the farm road.  Through the large sliding barn door facing the vegetable fields, you can walk through our seasonal farm stand, through the glass doors and find us.

Hopefully we'll see you there.

Thanks so much,

Connor      

Spring to Snow - next week reminder

Hi All,

The farmers are busy digging out barns, plowing roads and shoveling cattle chutes.  That's a big shift in priorities from the day before when we were strolling along magnolias set to blossom.  In either case, I wanted to remind everyone that we are still on for this coming week.  Pick-ups will be held at their regular scheduled time and place.

We are now at the half way point!  This will be our 5th pick-up and from all that Tim and I are gathering from you, things are going well.  Again, please feel free to email me at meatcsa@thetrustees.org with any questions, concerns or suggestions regarding your experience.

This week, we are providing you with:

BEEF: Chuck.  This is the sub primal cut that is located on the shoulder.  It has a very rich flavor with  a good balance of muscle and fat.  It can be cooked in a number of ways (broiled, braised, grilled, ground).  It is a versatile meat with richness from the grass fed that you should be able to quite a bit.  You will be receiving about 5 lbs.



PORK: Country Style Ribs and Sausage.  This week, everyone will get another pound of sausage links or breakfast ground, if available.  And for anyone not familiar, country style ribs are not the same as the regular style ribs you reveived in Week Three.  These are meatier, a little fattier and cut from the rib end of the loin.  Slow cooked recipes, like all ribs, will do just fine.  Braising country style ribs is often a good approach. 





Thanks everyone and see you this week,

Connor