Meat Shares, February 2025

Pick up your Meat Share:
Friday (1/31), 9a-5p, full service
Saturday (2/1) and later, 9a-7p, self service
 

Dear Shareholders:

We have been busy cutting lots of pork this month. We spend lots of time and pork making hams in November and December, we are now shifting back to focusing more on sausage. Restocking a lot of what we were low on, and making some new kinds as well.

It also exciting to see our farm store project progressing along. We are getting closer to finished on the exterior, and have started to see insulation and some of the interior work start. We’re still hopeful we’ll be in the new space this spring sometime.

Mark (for Wyatt, Maggie, Dima, Leo, & Alona)


Special Items in This Months Shares

(depending on size and meats you selected)

Bratwurst: We finally had time and pork to make our bratwurst, our intention has been to have it as a regular item in our store, but we have struggled with that. There are a million different bratwurst variations, it is the German word for sausage after all. Ours includes milk and eggs that give it a creamy texture.

Chicken Wings: in honor of the game next week, and because we haven’t sent out wings in a little while.

Beef Steaks: a variety of steaks including skirt, flatiron, and bavette


Recipe of the Month

Crispy Baked Chicken Wings

Crispy oven Baked Chicken Wings are so easy to prepare and you don’t have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings!

from Tastes Better From Scratch

Ingredients

  • 4 pounds chicken wings , halved at joints, wingtips discarded
  • 2 Tablespoons baking powder* , aluminum free
  • 3/4 teaspoon salt
  • 1/2 teaspoon cracker black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder

Buffalo sauce:

  • 1/3 cup Frank’s Wings Hot Sauce
  • 1 1/2 cups light brown sugar
  • 1 Tablespoon water

Steps to Make It

  1. Adjust your oven rack to the upper-middle position. Preheat oven to 425 degrees F. 
  2. Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray.
  3. Use paper towels to pat the wings dry and place them in a large bowl. It’s important to dry them REALLY well!
  4. Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
  5. Arrange wings, skin side up, in single layer on prepared wire rack.
  6. Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.
  7. Remove from oven and let stand for 5 minutes. Transfer wings to bowl and toss with sauce.

For Buffalo sauce:

  1. In a medium saucepan over medium heat stir together all sauce ingredients. Mix well until sugar has dissolved. 
  2. Remove from heat and allow to cool to room temperature before adding to wings (or prepare the sauce ahead of time and refrigerate).

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