Pick up your Meat Share: Thursday & Friday (2/29 & 3/1) 9a-5p, full service Saturday (3/2) and later, 9a - 7p, self service
Dear Shareholders:
We are continuing with our modified pick up schedule, that seemed to work out well last month. 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.
Easter is coming early this year, so we have smoked ham in our March shares. We included a variety of ham sizes based on the meat share size, from larger bone-in half hams to smaller boneless sweetheart and daisy hams. The process we use to cure and smoke the hams is similar for all three, the only difference is the curing and smoking time varies depending on the size.
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Smoked Ham: cured and smoked all our hams are pre-cooked. Reheat and enjoy!
Beef Shanks: from the leg, the muscles get a lot of use which makes them flavorful but not as tender. Best used in long slow cooking recipes.
Chicken Drumsticks: from Normanton Farms, great for grilling, frying or roasting.
Recipe of the Month
Beef Burgundy(Bourguignon)
Beef Burgundy is one of the most quintessential braises. This can be made in a slow cooker, on the stove top, or in the oven. Your home will smell amazing, and the meat will fall off the bone.
INGREDIENTS
- 4 Tbsp. Olive Oil
- 1 large beef shank, approximately 2.5 lbs.
- 1 large onion, diced small
- 3 stalks celery, diced small
- 3 large carrots, cut into 1-inch chunks
- 1/2 lb. button mushrooms, quartered
- salt
- 1 tsp. black pepper
- 1/2 tsp. clove
- 3/4 c. red wine
- 2 c. beef stock
- 1 Tbsp. apple cider vinegar
- 1 heaping Tbsp. minced garlic
- 2 rosemary sprigs
- 4 thyme sprigs
Preparation
- Heat 2 Tbsp. oil in skillet on high heat. Pat shank dry. Season liberally with salt and pepper. Sear shank on all sides. Set aside. With oil, sauté onion, carrots and mushrooms. Add garlic and herbs. Stir frequently. Remove vegetables; set aside. Add wine and scrape to deglaze. Add vinegar and stock. Bring to a low boil, reduce heat and cover tightly with lid. Braise 3.5-4 hours. Add vegetables and herbs back into the skillet for last hour to 90 minutes. When the meat is tender, remove and set aside tented in foil to rest. Strain liquid, return to pot, simmer and reduce until thickened. Enjoy!