Pick up your Meat Share:
Friday (2/6) and later, self service
Pig weather vane pointing South-west
Dear Shareholders:
The groundhog saw his shadow and here we find ourselves in the full depths of winter. Now with the decent snow cover, all the outdoor fun can really begin. Neighbors are convening to sled, ski and snowshoe through our neighborhood fields and I’m feeling really grateful for reasons to be outside. Nothing cures my dog of cabin fever quite like taking him on a run through chest deep snow. Archway Farm’s 2026 chicks have been ordered for the summer season, so we have a sense of warmth on the horizon.
We have restocked the store with all our standard pork cuts and bacon is back. Last week we cut some really nice looking beef and we are hoping to experiment with some sausage flavors in the near future. The team has also been busy smoking bacon, ham and chickens which will all be available in the store as well.
For those who filled out the survey, thank you so much for your feedback. If anyone else would like the opportunity to share your experience you can fill out the survey here.
Thank you!
– Maggie (for Mark, Alona & the Archway Farm team)
Special Items in This Months Shares
(depending on size and meats you selected)
Pork Chops: Grilled, roasted or pan-fried there’s no wrong way to enjoy a pork chop. The thing we love about them is that they can take on any flavor that inspires you. Seared in a pan with rosemary and balsamic, roasted in the oven with apples and onions or breaded and fried in crispy crumbs. Every pork chop has its place with the right combination of sides.
Flat Iron Steaks: Some people grill out all winter long! But if you aren’t up for sub-zero searing, cooking in a cast iron or even broiling in the oven can result in a similar effect. All you need is a vibrant chimichurri on top to catapult you back into summer.
Whole Chickens: There’s a lot of mileage in a roasted chicken: from whole pieces, to picked chicken pieces for salad soup or stir-fry, and the carcass for delicious stocks used in soups or for boiling rice. If your looking for some inspiration check out Ina Garten’s perfect roast garlic chicken.
Recipe of the Month
Cast Iron Steaks
Whether you marinate a steak overnight or for half an hour the benefit of pan-seared steak for dinner is a quick and flavorful protein you can serve along any number of starches and veggies. This is my go-to throw together marinade for pretty much anything beef. You can slice and serve this steak with broccoli and mashed potatoes or marinate onions and peppers with the steak, sautéing the whole thing up for steak fajitas.
Ingredients
- 1 Archway Farm Falt Iron Steak (serves 2-3)
- 1 Tablespoon Dijon mustard
- 1 Tablespoon maple syrup
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup rice wine vinegar
- Generous pinch of salt and pepper
Steps to make it
- Mix above ingredients in a flat bowl or pyrex.
- Pat meat dry and add meat to marinade overnight or for an hour.
- Pull meat from marinade, sprinkle with salt & pepper and allow to temper on a plate for at least half an hour before cooking.
- In a cast iron pan add 1-2 tablespoons of oil and heat over medium high until the oil begins to ripple.
- Using a pair of tongs ( the oil may spit ) lay the meat in the pan and sear, quick and hot. Your exhaust fan might be put to good use for this.
- Sear on each side for about 3 minutes. You want a nice brown crust on the outside with a little pink on the inside.
- Pull from pan after 6 minutes and let rest for 5-10 before slicing. The meat will continue to cook for a couple minutes after its pulled from the pan.
- Slice straight across the grain or on a diagonal and serve. I like to add the drippings to my mashed potatoes.
Enjoy!