Pick up your Meat Share:
Friday (5/31) 9a-5p, full service
Saturday (6/1) and later, 9a - 7p, self service
Dear Shareholders:
Summer seems early this year! All of our pigs and cows are out on pasture and we’re struggling to keep up with the growing grass, not a bad problem to have.
Please remember to bring back your insulated bags from last month when you pick up your share, we’ll re-use them in the next round.
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Pork Cutlets: a meat share exclusive, thin cut pork chops that have been tenderized. Perfect for breading and frying or on the grill
Chipolata Sausage: French classic with shallots, heavy cream and thyme.
Beef Kabob: great on the grill or in a stir fry
Recipe of the Month
Pork Schnitzel
Crispy German-style schnitzel is surprisingly easy to make. Marinated with salt and plenty of lemon juice, and shallow fried in oil and butter, the resulting pork chop is astoundingly tasty.
adapted from The Woks of Life
Ingredients
- 4 pork cutlets
- 1/2 cup flour
- 2 large eggs (beaten)
- 2 1/2 cups unseasoned dried breadcrumbs (if making from scratch, they should be ground very finely, and be completely dried)
- 2 lemons (for marinating and for serving)
- 1 teaspoon salt
- 1/2 cup frying oil
- 6 tablespoons butter
Preparation
- Put the flour, egg, and breadcrumbs into three large shallow dishes for dredging.
- Next, squeeze lemon juice evenly and liberally over the pork chops on both sides (each ½ is good for about 2 chops). Sprinkle evenly with salt.
- Preheat your frying pan over medium heat. You can either fry in batches using one pan, or have 2 frying pans going simultaneously to help make sure everything is hot by dinnertime. The pork chops will fry one at a time, because they are large.
- Dredge the pork chops in the flour, taking care to coat every nook and cranny. Shake off the excess, and dip into the egg. Finish by thoroughly coating the pork chop in the breadcrumbs, pressing the breadcrumbs in with your fingers.
- Add the oil and butter to the pan. If frying in batches, start with 3 tablespoons of butter and 4 tablespoons (¼ cup) of oil for the first 2 pork chops. You’ll add the remainder to fry the last 2 pork chops. If using two separate frying pans, split the butter and oil evenly between the pans, and you should be able to get away with not needing to replenish.
- The pan should not be so hot that the butter browns immediately. You’ll know it’s ready when a piece of eggy breadcrumb sizzles on contact.
- Fry the pork chops, frying on each side for about 2 ½ to 3 minutes. If your chops are more lean, err on the side of less time. If your chops have darker meat, they’ll need the full 3 minutes on each side.