Pick up your Meat Share: Archway Farm: Friday - Sunday, June 3rd - 5th, 9a - 7p If you can't make it during this pick-up window please let us know.
Dear Shareholders:
All of our animals are out in the fields now and it feels like we’ve officially reached summer season. Our shares this month include lots of new flavors and old favorites that are right at home on the grill.
We are finally wrapping up our kitchen project (if we can get our hvac person back one last time). Our plans include spending lots of time there in the coming months including cutting our first side of beef next week and cutting and packaging our meat chickens at the end of June.
We hope you enjoy,
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and what you selected)
Coppa Steaks: 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)
Chipolata Sausage: French classic with shallots, heavy cream and thyme. A classy choice for the spice averse and at home in a bun or a pot of cassoulet. (Full and Basic shares)
Chicken Wings: we leave our wings whole, so the include the drumette, flat and tip. You can cook as is, or separate into the pieces (Full shares)
Recipe of the Month
Barbecue Pork Steaks
from Blackberry Babe
Ingredients
- pork shoulder steaks
- light beer
- sweet barbecue sauce
For the spice rub:
- 3 tablespoon brown sugar
- 2 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon pepper
For optional basting liquid:
- 8 ounces light beer
- 8 ounces apple juice
Instructions
- Cover pork shoulder steak in light beer and marinate for a minimum of one hour, up to overnight.
- Prepare a grill to low heat.
- Pat the pork shoulder steaks dry with a paper towel.
- In a small bowl, mix together brown sugar, smoked paprika, onion powder, garlic powder salt and pepper.
- Press the spice rub into the pork steaks, coating evenly on both sides.
- If you’d like to baste the pork steaks while they’re grilling, combine the beer and apple juice in a small bowl.
- Grill on a covered grill (vents open) for 12 minutes per side, basting occasionally with optional basting liquid.
- To finish, grill for an additional 5 minutes per side, brushing generously with barbecue sauce on each side of the pork steak.
- Serve warm with additional barbecue sauce, if desired.