Pick up your Meat Share:
Friday (10/3) and later, self service
Fall colors are here!
Dear Shareholders:
Welcome to October! We’ve had a taste of fall this month, but honestly it could be summer if the leaves weren’t changing and this weekend is going to be a hot one. Fall is the time of year when we start to shift animals around and get them situated for the depths of winter. The animals still have plenty of time to frolic on pasture, but a lot of work goes into creating winter infrastructure for them that is both weather proof and will keep them cozy all winter. There’s always plenty to do outside!
In the store we are also shifting our focus with the change of the season. While we still have plenty of summer grilling items in the store, we are also gearing up for winter stews and holidays. We’ve stocked fresh apples from Scott’s Farm and cider from Champlain Orchard as well as carving pumpkins and decorative gourds. Turkeys are still available for pre-order and we also have a custom chicken order form up on the website for those of you looking to buy in bulk.
Last week I heard the poem Manifesto: The Mad Farmer Liberation Front by Wendell Berry sung by a local group in an original composition. It reminded me of the frenetic fall season and this feeling of squeezing as much life into life as possible. The cycles of time and seasons. The shear volume of farming to be done and the work we are doing feel both maddening and totally necessary. We are rejoicing in the chaos of the season. We are showing up every day to feed our neighbors and steward the land.
As always, thank you for your support.
– Maggie (for Mark, Alona & the Archway Farm team)
Special Items in This Months Shares
(depending on size and meats you selected)
Cilantro Lime Chicken Links: Before we pack it in for the grilling season we wanted to give you a chicken link for one last punch of summer. Even though links are tasty year round, they always taste better with grill marks!
Beef Short Ribs: In preparation for the cozy months ahead we’ve provided you with a cut made for a crock pot or Dutch oven. If you love fall-off-the-bone meat this is a great cut for numerous slow cooked dishes.
Pork Coppa Steaks: Also known as pork neck, coppa steaks are cut from the upper portion of the Boston Butt. These chops have more intramuscular fat than a traditional pork chop. This juicier chop takes well to seasoning and searing or grilling. For best results do not overcook.
Recipe of the Month
Birria Beef Tacos
based on this recipe
Back in April while I was in Mexico recharging and getting an injection of culinary inspiration, I had the pleasure of eating Birria tacos on several occasions. I didn’t really know what Birria was but I vowed to make it upon my return. Thus began my search for the perfect birria recipe. Birria is essentially a slow cooked meat stew. For tacos the meat is then removed from the liquid and crisped in a skillet. The braising liquid (or consommé) is also served on the side as a condiment or for dipping similar to a French dip sandwich. I made this recipe for my dear friend on his birthday this year and got two thumbs up from the whole party.
You could absolutely make this in a cock pot!
Ingredients
For the Birria
- 1-2 lbs of Archway Farm short ribs and/or other beef roast from the chuck
- 4 dried guajillo chile peppers* Stems and seeds removed
- 1-2 dried pasilla chile peppers* stems and seeds removed
- 1-2 dried arbol chile peppers* stems and seeds removed
- 5 Roma tomatoes , quartered (about 1lb)
- 1 white onion , roughly chopped
- 1 head garlic (10-12 cloves)
- 1 Tablespoon kosher salt
- 1/2 Tablespoon black pepper
- 1/2 Tablespoon cumin
- 1/2 Tablespoon dried oregano
- 1/2 teaspoon coriander
- 4 whole cloves
- 1 teaspoon fresh minced ginger (optional)
- 1 inch piece Mexican cinnamon stick or ⅛ teaspoon ground cinnamon
- 2 Tablespoons apple cider vinegar or white vinegar
- 2 bay leaves
- 3 cups of broth or water
*Dried chilies are not common in groceries here, but I assure you they are commonplace in other parts of the country. I buy them at the Food Lion every time I visit the in-laws. You could look in the food co-op or even order them online. They are important to the success of the recipe but if you compare recipes you’ll see writers suggesting different kinds. At home I use guajillo, pasilla and california chilies. They all have varying flavors and levels of heat.
For the Tacos
- Corn tortillas
- Shredded Oaxaca, Mozzarella or Jack cheese
- Chopped cilantro
- Chopped white onion
- Limes cut into small wedges
Steps to make it
- Allow the meat to rest at room temperature for half an hour. Sprinkle with salt and using a light cooking oil, braise the meat over medium-high heat in a heavy bottomed pan or pot until browned on all sides. Pull from heat and rest on plate.
- Once the meat has been browned and removed from the cooking vessel, turn the heat down to medium and add tomatoes, onion and garlic. Fry for 2 minutes
- Add spices: salt, black pepper, cumin oregano, coriander, ginger if using and chile peppers. Toast with the veggies stirring regularly to keep from burning for about 5 minutes.
- Add vinegar and liquid and bring to a boil. Simmer for about 15 minutes.
- Cut the heat and cool for a few minutes before transferring to a blender or a food processor. Blend until smooth.
- Into the same pot add the browned meat, your blended liquid, cloves, cinnamon and bay leaves. Add some extra broth to cover the meat if needed.
- Simmer for 2 1/2 hours or until meat is tender and peeling off the bones.
- This is a good time to prep all your taco fixings. I like to make a quick pickled onion as well.
- Pull meat out of the pot (a lotted spoon works nicely), break up the meat and discard the bones.
- Turn on your broiler or stove top to a medium high heat. Heat a cast iron skillet, adding the reserved meat and crisp the meat. Allow a nice crispy layer to form and then stir half way through, returning to the heat to crisp any bits of meat not already fried. Remove from heat.
- At this point I would heat my tortillas and build my tacos with all the fixings listed above but if you are feeling adventurous you can try your hand at frying the tortillas dipped in consommé. I’ll just copy and paste this part because I have never gotten it to work. : Add a non-stick skillet over medium heat. Dip the tortilla into the top of the broth (this should be fat) and add it to the skillet. Pan fry on one side for about 30 seconds and then flip over. Add a some of the shredded meat and the shredded cheese. Fold over and cook until pan fried on both sides, about 1 minute. Transfer to a plate and serve alongside the broth.
- Spoon some of the cooking sauce into a bowl and serve alongside your taco toppings.
Enjoy!