Pick up your Meat Share: Archway Farm: Friday - Sunday, August 5th - 7th, 9a - 7p If you can't make it during this pick-up window please let us know.
Dear Shareholders:
July and August for us usually involve a lot of time spent keeping pigs cool. The pigs are much better equipped to deal with cold temperatures than hot, so we make sure they have shade, water to drink, and water to wallow in when the weather gets hot.
Our second batch of meat chickens are almost fully grown now, we’ll be processing them over the next couple weeks. We got our turkey poults (or chicks) in the other week and are looking forward to getting them out in the field soon.
We hope you enjoy,
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and what you selected)
Ham Steak: Smoked and cured and cut into 3/4″ slices. I love the ease of these steaks, as they thaw faster and cook quicker than larger quarter or half hams. Broil in the oven or cook on the grill. (Full and Basic shares)
Maple Breakfast Sausage: Made with our own maple syrup, the perfect blend of sweet and savory. This is likely our top selling sausage, you can also find it in the breakfast sandwiches at Brewbakers in Keene. (Full and Basic shares)
Pork Tenderloin: The most tender part of the pig, there are only two per animal. (Full shares)
Recipe of the Month
Grilled Pork Tenderloin
The marinade helps ensure the tenderloin doesn’t get dried out when cooking.
from Creme de la Crumb
Ingredients
- pork tenderloin
- juice of ½ lemon
- 2 teaspoons minced garlic
- 1 teaspoon Italian herb seasoning blend – or ¼ teaspoon each dried basil, thyme, oregano, and parsley or rosemary
- ¼ cup oil
- ½ teaspoon salt
- ⅛ teaspoon cracked black pepper – or a pinch of finely ground black pepper
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
Marinate the pork
- Pat pork tenderloin dry with a paper towel.
- Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey.
- Pour half of the mixture into a large Ziploc bag along with the tenderloin. Press out excess air, seal the bag, and chill for 30 minutes.
Grill the pork
- Preheat grill to medium and oil the grates.
- Using tongs, transfer pork to the grill. Close the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking and brushing reserved marinade over all sides of the pork half way through grilling.
- Transfer to a cutting board to rest for 5 minutes before slicing and serving.