Pick up your Meat Share: Thursday & Friday (2/1 & 2/2) 9a-5p, full service Saturday (2/3) and later, 9a - 7p, self service
Dear Shareholders:
We are trying a modified pick up schedule this month as our share numbers have grown too large for our chest freezer.
Thursday and Friday, 9a – 5p, we will have someone available in the store to assist with pick up. Tell them your name and they will find your share in our walk in freezer.
On Saturday (and later) we will put the remaining shares into the “pre-order” chest freezer for self service. You may pick up anytime the store is open 9a-7p.
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Pork Chops: our hand cut one rib thick bone in pork chops
Burger Patties: we are working on a process to form pre-made patties. We freeze long tubes of ground meat and then cut it with our saw to get the weight we are looking for. With burgers they are 1/4 lb patties.
Chicken Wings: in honor of the big game we included some wings in shares.
Recipe of the Month
Pork Chops
My recipe is a good example of my preferred pork chop method of cooking when you can’t or don’t want to use the grill. Sear on the stove top and finish in the oven, and be careful not to overcook (meat thermometers are great tools).
INGREDIENTS
- Pork chops
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. freshly minced rosemary
- 2 cloves garlic, minced
- 1/2 c. (1 stick) butter, melted
- 1 tbsp. extra-virgin olive oil
Preparation
- Preheat oven to 375°. Season pork chops generously with salt and pepper.
- In a small bowl mix together butter, rosemary, and garlic. Set aside.
- In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter.
- Place skillet in oven and cook until cooked through (145° for medium), 10-12 minutes. Serve with more garlic butter.