Hi all,
This is just a reminder that we have a regular scheduled pick-up this week at all farms. If anyone can't make it, let me know by emailing me at: meatcsa@thetrustees.org
See you all soon and hope everyone had a great weekend,
Connor
Sunday, April 9, 2017
Saturday, April 1, 2017
Recipe Links and Week 9 Menu
Hi Everyone,
Winter has fooled us yet again on this 1st of April. Luckily, the meat you all received this past week should keep your kitchens warm with slow cooking pork and top/bottom round roasts. As I mentioned to many, the technical difficulties surrounding recipe access and printing delayed this post. I hope it all finds you well.
This past week had shoulder slices/chops, steak, top/bottom round roasts, sausage and ground beef. The myriad meals that can be considered with these cuts is amazing. Although it may not be as helpful, I thought I would recommend a few places that never fail to guide and even inspire, if one is so inclined to be. The links below are to a few pages that are user friendly and diverse in their recipe offerings. Most of them pull from many sources, so to encourage your own culinary experience, here they are:
1. https://cooking.nytimes.com/
2. http://www.thekitchn.com/
3. http://www.epicurious.com/
For those cuts that are a little less clear in what's best to consider, here is what I recommend searching for:
1. Pork shoulder/butt slices/chops
2. Top/bottom round roasts
I have no doubt you will find so many ideas you won't know which one to do. Enjoy.
We have two more pick-ups and next week and I will send out a reminder. For your menu planning, we will be distributing the following:
Beef:
1. Chuck Roast (2.5-3 lbs.)
2. Ground beef
Pork:
1. Loin Chops
2. Bacon
Talk soon!
Connor
Winter has fooled us yet again on this 1st of April. Luckily, the meat you all received this past week should keep your kitchens warm with slow cooking pork and top/bottom round roasts. As I mentioned to many, the technical difficulties surrounding recipe access and printing delayed this post. I hope it all finds you well.
This past week had shoulder slices/chops, steak, top/bottom round roasts, sausage and ground beef. The myriad meals that can be considered with these cuts is amazing. Although it may not be as helpful, I thought I would recommend a few places that never fail to guide and even inspire, if one is so inclined to be. The links below are to a few pages that are user friendly and diverse in their recipe offerings. Most of them pull from many sources, so to encourage your own culinary experience, here they are:
1. https://cooking.nytimes.com/
2. http://www.thekitchn.com/
3. http://www.epicurious.com/
For those cuts that are a little less clear in what's best to consider, here is what I recommend searching for:
1. Pork shoulder/butt slices/chops
2. Top/bottom round roasts
I have no doubt you will find so many ideas you won't know which one to do. Enjoy.
We have two more pick-ups and next week and I will send out a reminder. For your menu planning, we will be distributing the following:
Beef:
1. Chuck Roast (2.5-3 lbs.)
2. Ground beef
Pork:
1. Loin Chops
2. Bacon
Talk soon!
Connor
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