Pick up your Meat Share:
Friday (12/6), 9a-5p, full service
Saturday (12/7) and later, 9a-7p, self service
Dear Shareholders:
We have all our animals in winter housing, we made it through a hectic pre-Thanksgiving week, and are now focused on the upcoming December holidays. We have smoked hams going out in meat shares this month as has become our tradition. Along with a seasonal Apple Cranberry Bratwurst. And we will be smoking and curing a lot more meat before the end of the month for our retail store (we are currently sold out).
We got a few questions last month on how we put together the shares, so I feel it’s worth clarifying. We assemble the shares so the value of the cuts add up to 5 to 10% more than what your share value is. We have a rough idea of how much weight that is going to be, but it does vary by month and by specific share. Per pound pork tends to be a little less expensive than beef, lamb and chicken, so months when we have less pork the weight of the shares is probably going to be less.
If you ever have questions feel free to reach out.
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Uncured Smoked Sweetheart Ham: These boneless hams are already fully cooked, we smoke them to reach at least 155 degrees. Reheat to eat, be careful not to overcook as they can get dried out if they spend too much time in the oven.
Apple Cranberry Bratwurst: Seasonal flavors go great with the classic bratwurst sausage.
Stew Beef: a seasonal beef favorite
Recipe of the Month
Brats, Onions, and Apples
This brats with apples and onions recipe makes a very hearty meal that’s good in the autumn or winter. It has lots of flavor and is very much a comforting meal after a long day in the cold. It pairs well with coleslaw.
adapted from All Recipes
Ingredients
- 1 tablespoon olive oil
- 4 bratwurst
- 2 apple, cored and sliced
- 1 sweet onion, sliced
- 2 (12 fluid ounce) cans or bottles beer
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Cook bratwurst in hot oil until browned, 2 to 3 minutes per side. Remove bratwurst to a plate, reserving drippings in the skillet.
- Stir apple and onion slices into the reserved drippings; cook and stir until onion softens, about 6 minutes. Return bratwurst to the skillet, nestling them into the onion mixture. Pour beer over sausages; season with salt and pepper.
- Bring beer to a simmer, reduce heat to medium-low, and cook until bratwurst is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).