Pick up your Meat Share:
Friday (6/6) and later, self service
Chickens have landed at Archway.
Dear Shareholders:
In the last month we have been busy getting all our animals out on pasture. Our pigs, cows and chickens are officially on summer vacation; grazing to their hearts content and doing what animals do best! We hope you’ll take a moment to admire the cattle taking a spin around the field when you pick up your shares this week.
Chicken is making a big comeback here at the farm this summer and you can expect us to be fully stocked on all your favorite cuts in the near future. For those of you looking to fill your freezers with fresh pasture raised chickens, we’ve created a new bulk-chicken order form on our website. Orders can either be placed for pieces or whole birds. You can find the form under the whole animals tab on our website.
As always, thank you for your support.
– Maggie (for Mark, Wyatt, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Andouille Sausage: To switch up our sausage game, we made a batch of this traditional Cajun smoked sausage. This sausage is pre-cooked making it easy to heat and eat, but it really shines in jambalaya, gumbo and other southern cuisine dishes.
Chicken Pieces and Ground Turkey: We are sharing the last of our chicken pieces hoping you will slather them in your favorite sauce and char them to perfection on your grill. And sure, you’ve heard of turkey meatballs and turkey burgers (delicious) but how about some curried turkey meatballs in a vegetable coconut curry? or turkey kofta kebabs cooked over an open flame? The options are endless!
Bacon Burgers: Another summer staple here at Archway! We hope you get as much enjoyment out their convenient pre-made patty shape as you do their bacony flavor.
Recipe of the Month
Chicken and Andouille Gumbo
Gumbo is a thick stew native to the Cajun cuisine of the Louisiana Delta. The beauty of gumbo is that, much like a cassoulet, it can be a combination of any number of vegetables and proteins, lending itself well to improvisation. From chicken to pork to shrimp, this thick and spicy stew will be hard to stop eating.
Cooking inspiration from NYT cooking. Serve over rice.
Ingredients
4-6 servings
- 8 oz (2) of Archway Farm Andouille sausage sliced into coins
- 1lb of chicken (pre cooked or leftovers) you can sub an equal number of shrimp
- 1.5 cups of diced yellow onion
- 1 cup of diced green or red bell pepper
- 1 cup diced canned tomato
- 1/2 cup diced celery
- 6 minced garlic cloves
- 1teaspoon paprika
- 1/4 teaspoon cayenne
- Salt and pepper to taste
- 4 TBsp Olive Oil
- 4 TBsp AP flour
- 1 TBsp Tomato Paste
- 4-6 cups of chicken stock
- 2 cups of chopped okra I use frozen if I can find it, otherwise zucchini or green beans work well.
- 6 chopped scallions for garnish
Steps to Make It
- Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned. Then turn the heat down a touch and sprinkle in flour stirring to combine. Cook for about 5-8 minutes, stirring constantly so as to not burn, until flour-vegetable mixture is well browned (the darker the roux the richer the flavor of the gumbo). Add tomato paste, paprika, cayenne and garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper.
- Add stock and cook on medium heat. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt.
- Add okra or other similar veggie. Add chicken and andouille, cooking for 5-10 minutes more until meat is warmed and veggies are cooked. Turn off heat. Serve immediately, sprinkled with scallions.
*You can control the thickness of your gumbo by monitoring how much stock you put in and the additions of flour and okra. For a thicker gumbo: add a pinch of additional flour to your roux before adding stock and add stock slowly until it reaches a desired thickness.