Pick up your Meat Share:
Friday (10/2) and later, self service
frosty mornings
Dear Shareholders:
Shorter days, cooler nights and our first frost have us preparing for the changing seasons. We are winding down our pasture raised chickens, with only a couple more groups left to finish. We are once again partnering with Hogwash Farm in Norwich, VT to offer pasture raised turkeys for Thanksgiving. Look for more information to be coming out on that shortly.
We have a brand new automated checkout system in our farmstore. Almost all of our products now have barcodes that can be scanned, and a system that takes self service card payments. We spent a lot of time working out the bugs, but any feedback would be appreciated.
The Archway Farm team
Special Items in This Months Shares
(depending on size and meats you selected)
Pork Chops: our bone in, hand cut rib chops to me are the representation of a pasture raised, whole animal butcher shop.
Ground Beef: grass fed and grass finished ground beef
Spatchcock Chicken: a whole chicken cut to lay flat so that it can more easily be grilled, or cooked in the oven. (larger shares only)
Cooking Tip of the Month
Roast Spatchcocked Lemon Chicken:
Recipe Courtesy of Martha Stewart, Link Here:https://www.marthastewart.com/953786/roast-spatchcocked-lemon-chicken
Ingredients:
1 whole 4-pound chicken
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
2 lemons, thinly sliced, divided
6 small shallots (6 ounces), peeled and quartered lengthwise
Directions:
- Preheat oven to 425 degrees.
- Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken, and place half the lemon slices in a single layer on top of oil. Place chicken, skin side up, on lemons. Beginning at the neck end of breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide remaining lemon slices under skin in a single layer.
- Roast chicken 20 minutes. Toss shallots with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
- Transfer chicken to a carving board, and let rest 10 minutes. Cut chicken into 8 pieces, and serve with roasted lemons, shallots, and pan juices. If using chicken for soup and salad, let chicken cool completely. Remove and discard skin, lemon under skin, and bones, and shred meat into bite-size pieces. Chicken, roasted lemons, shallots, and pan juices can be refrigerated up to 2 days. Store meat and pan juices in separate containers; lemons and shallots can be stored together.