Pick up your Meat Share:
Friday (1/31), 9a-5p, full service
Saturday (2/1) and later, 9a-5p, self service
A peak behind the curtain at our silos and grinder. We mix and grind all the pig feed here on the farm. Keeping the animals fed and happy all winter is no easy feat!
Dear Shareholders:
As the days begin to lengthen and the sap starts to run our focus has been shifting toward spring and all the busyness that comes with it. We have started to plan our summer animal rotation and some Easter specials!
Our farm store renovation is moving along and we hope to be in the new store come spring. In our new and improved space we look forward to providing a wider selection of meats, dry goods and refrigerated items available. As our farm continues to expand its offerings we have decided to adjust our closing hours to 5pm instead of 7pm. We thank you so much for your continued support and patronage!
Maggie (for Mark, Wyatt, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Turkey Sausage: Over the next couple of months we hope to offer a couple small batches of turkey products in our store. We have made an exclusive salt and pepper turkey sausage for the CSA this month that has versatile applications in many cuisines. We think the simplicity of this sausage is its strength and we hope you enjoy it on its own or in your favorite dish.
Coppa and Porkerhouse Chops: This month we depart from the traditional pork chop into chops cut from the shoulder and sirloin sections. The coppa steaks are boneless shoulder chops with high intramuscular fat that make this cut juicy and tender. The porkerhouse is a play on its beef counterpart, a bone-in sirloin chop with a medallion of the tenderloin attached. Pan sear, bake, or grill like your favorite chop but don’t overcook!
Lamb Stew: We had the privilege of breaking down six Morse Brook Farm lambs this week and for the first time in a while we have some lamb stew available. Enjoy in curry, kebabs and stews!
Recipe of the Month
Sausage and Peppers
An easy weeknight meal or Sunday feast. Can be served over polenta, pasta or on a roll. Or served alongside your favorite garlic bread and salad!
adapted from Simplyrecipes.com
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 Turkey sausage links (can also use sweet or hot italian)
- 1 Large white or yellow onion cut into 1/4″ half moons
- 3 Sweet bell peppers cut into strips (variety in color for visual impact)
- Salt, to taste
- 4 garlic cloves, sliced into slivers
- 1/2 cup Marsala or red wine, optional
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
Steps to Make It
- Slice onions and peppers into recommended long skinny shapes.
- Brown the sausages: Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, flipping them occasionally so they brown on both sides. When the sausages are browned, remove from the pan and set aside.
- Sauté the onions, peppers, and garlic: Increase the heat to high and add the onions and peppers. (If needed add an extra tablespoon of olive oil.) Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. Once the onions and peppers soften, sprinkle some salt on them. Once you get some blackening from a good sear on the onions and peppers, add the garlic, and cook for one more minute.
- Deglaze the pan with wine (optional): Add the red wine if you are using. Scrape the bottom of the pan with a metal spatula or wooden spoon to release all the browned and blackened bits. Let the wine cook down by half.
- Simmer all the ingredients: Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine. Bring to a simmer and reduce the heat to low. Add in the whole sausages, cover and simmer until the peppers are soft and the sausages are cooked through, about 10 minutes. Alternatively, slice the sausages into medallions and add in at the end, making sure they are are fully cooked before turning off the heat.
- Enjoy!