Pick up your Meat Share:
Friday (4/4) 9a-5p, full service
Saturday (4/5) and later, 9a - 7p, self service
Dear Shareholders:
We got our outside work done earlier this week and packed up shares today while it snowed. Shares will be available starting tomorrow morning, I’m crossing my fingers that most of the snow will be gone by ten!
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Pork Tenderloin: long thin cut of pork that is lean and very tender. Cook at a higher temperature for a shorter time to minimize risk of drying out.
Bratwurst: this sausage is fast becoming one of our standard varieties that we always have in stock. Bratwurst is a German term for sausage that has many different interpretations. Milk and eggs add richness to this classic fresh bratwurst.
Stew Mutton: from Five Sigma Farms. Mutton has a reputation for having a stronger flavor, the stew and ground mutton we’ve gotten from Five Sigma we feel tastes very similar to lamb.
Recipe of the Month
Irish Stew
What is there not to love about the simplicity of a one-pot dish? Adapted from Paul & Jeanne Rankin’s New Irish Cookery.
INGREDIENTS
- 12 oz. stew mutton
- salt
- 4 oz. potatoes, peeled and cut into chunks
- 4 oz. carrots, coarsely sliced
- 4 oz. leeks, trimmed and coarsely sliced
- 4 oz. baby onions
- thyme sprig
- 4 oz. heavy cream
- 1 T unsalted butter
- parsley
Preparation
- Place the mutton in a heavy flame proof casserole with water (1 pint) and a little salt. Bring to a boil and then simmer for 30 minutes.
- Add half the potatoes and simmer for another 30 minutes. Stir vigourously to break up the potatoes. Add the rest of the potatoes and the remaining vegetables and thyme. Simmer for another 30 minutes, or until the meat and vegetables are tender.
- Add the cream, butter and parsley, then reheat quickly and serve.