Meat Shares, July 2022

Pick up your Meat Share:
Archway Farm: Friday - Sunday, July 1st - 3rd, 9a - 7p 
If you can't make it during this pick-up window please let us know. 

packaging chicken

Dear Shareholders:

We are raising two groups of Kosher King meat chickens this year. We like this breed they are more mobile and grow a little slower than the standard Cornish Cross. We are most of the way through processing our first group and just got the second group out into the moveable coops in our field.

We were excited to cut our first side of beef earlier this month. Using our kitchen space gives us more control and should allow us to add more beef variety into our shares going forward.

We hope you enjoy,

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


Special Items in This Months Shares

(depending on size and what you selected)

Whole Chicken: a pork shoulder steak, we cut these boneless and from the coppa muscle specifically. Other versions can include some bone and/or different muscle groups. You can simply grill with some salt and pepper or we have a slightly more involved recipe below. (Full and Basic shares)

Sweet Italian Sausage: One of our top sellers, this versatile sausage featuring toasted fennel seeds. Pasta, pizza, soups and more. (Full and Basic shares)

French Onion Beef Sausage: beef, Swiss & gruyerre cheese, caramelized onion, and a little Dijon mustard! (Full shares)


Recipe of the Month

Cooking Raw Sausage

Not really a recipe, but rather my preferred simmer-then-sear technique to cook raw sausage, so that you avoid overly dry end results

from Bon Appetit

  • To start, drop your sausages into a large pot or saucepan and fill it with enough cold water to just cover the sausages.
  • Put the vessel on the stove, turn the heat to medium-high, and cook just until the water reaches a gentle simmer—that should take about 6-8 minutes. Then turn off the heat and get those sausages out of the pot.
  • At this point the sausages are cooked and intact but, as you’ll notice, they’re very…gray. The next step is to get some color and crispness on them.
  • You can either slice the sausages in half, lengthwise, to get a crisp on the exposed interior (great for sausage sandwiches), leave them intact and crisp the casings, or cut them into coins or chunks.
  • Grease a pan with a bit of oil, get it shimmering-hot over high heat, and then carefully place your sausages in there. Since the sausages are already cooked through, you won’t need to leave them in the skillet for long (or the grill, if the weather’s cooperating).
  • Get that sear you’re after, and get them out of the pan before they dry out.

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