Pick up your Meat Share: Archway Farm: starting Thursday, August 3rd, open daily 9a - 7p
Dear Shareholders:
The lamb in our meat shares comes from Five Sigma Farm in Sullivan. Milton and his team of working dogs raise lamb on lush, rotationally-grazed pastures. The ewes and lambs are moved daily to give them access to the best pastures the farm has to offer, resulting in delicious, flavorful lamb. Milton is also the primary egg supplier for our farm store.
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Lamb Shanks: One of the more flavorful cuts of lamb, it does best when cooked over low heat for a long period of time.
Bacon Ends: Uncured smoked bacon ends are the piece that we can’t make into slices. We like to cut them into smaller pieces, cook, and use them on pizza or pasta.
Marinating Steaks: We’ve included a number of different steaks that are flavorful, but not as tender as the traditional loin steaks (ribeye, NY Strip, porterhouse, …). Marinating for at least 6 hours will help to tenderize and also add flavor.
Recipe of the Month
Red Wine Marinade
from A Sweet Pea Chef
Red wine goes very well with steak. Next time, try using red wine it to tenderize the meat as well. Follow my simple, fool-proof Red Wine Marinade recipe to infuse the meat with that subtle wine flavor
Ingredients
- 1 lb skirt steak
- 3/4 cup red wine
- 1/2 cup olive oil
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 4 garlic cloves, minced
- 1/2 tsp rosemary
Directions
- In a sealable ziplock bag or air-tight container, add the skirt steak, followed by all the ingredients for the marinade.
- Press the air out of the bag and seal tightly, making sure to press the marinade around the steak to coat.
- Place in the fridge to marinate at least 30 minutes, ideally up to 6-20 hours.