Week 16: Fall Bonanza!

This week's share: Flap Meat aka Steak Tips or Sirloin Bavette

 Wow, this time of year is busy--and its the time of year when we turn the corner, inventory-wise. Rather than slowly emptying, our freezers have begun to rapidly fill! In the past week we picked up our lamb from Adams Farm Slaughterhouse and sent the pigs and the first trailer load of steers off harvest! Raised by Trustees staff at Katama Farm (aka The Farm Institute) on Martha's Vineyard, the lamb looks delicious: beautiful loin and rib chops, sweet and hot italian sausage, and kabobs to boot. Look for these in the winter meat CSA this year!


Speaking of which, the signup for winter meat CSA is almost live! Our web team is testing and double-checking the signup page and I hope to be sending current members the link in the next day or two with full public access next week! I expect a lot of interest--we've had really strong interest at Powisset Harvest Fest and at the Boston Local Food Festival, and I expect the same at Chestnut Hill Farm's upcoming Harvest Festival on October 8th. (Pssst, you should come! More info here!) What's more, we had a nice article in the MetroWest Daily News on Saturday, online via wickedlocal.com, here. What I'm trying to say is: don't delay when you get the signup email!

In other news: chicks! Our last batch of broilers for this season is just starting and boy-howdy they sure are cute when they're all tiny and fluffy.

Ok, enough about winter meat CSA. In this week's share we're offering "Flap Meat"--or sirloin bavette, if you're a francophone. here. The sirloin tips are a little heavy for our 2-lb summer shares (2- to 2-1/2 lbs), so take one each and enjoy! This is the classic cut for steak tips; delicious, with great beefy flavor, but needs to be cooked a little more done than some other steaks. Seriouseats did a great article (w/ recipes!) on it a few years ago, here.

And just because I'm so worn out with all the climate-disruption-induced havoc of the past few weeks, a reminder of what grass-fed cattle look and sound like when they are helping displace feedlot emissions and sequester carbon:

Take care, everybody!
Jesse