Pick up your Meat Share: Archway Farm: Friday - Sunday, May 6th - 8th, 9a - 7p If you can't make it during this pick-up window please let us know.
Dear Shareholders:
We’ve upgraded our share packaging with new reusable insulated tote bags. Each bag will have a name tag on it. Please bring them back (next month when you pick up is fine), so that we can continue to use the bags.
We are excited to start getting animals out of winter housing and into the fields. We plan to start getting pigs out this week, with chickens not too far behind.
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: Cooking a whole chicken takes a little more time than pieces, but it doesn’t have to be overly complicated. I’ve included a basic Julia Childs recipe below. If you have a little more time, look up one of her other many recipes, they all are great. (Full and Basic shares)
Smoked Cheddar Bratwurst: bratwurst are a type of German sausage that has many different varieties. The Grafton Village Cheddar in this version adds a little creaminess. Great on a bun or easy to cut up and use in dishes. (Full and Basic shares)
Stew Beef: from Manning Hill Farm in Winchester, great for low and slow stews or marinate and cook on the grill as kabobs. (Full shares)
Recipe of the Month
Poulet Roti
Ingredients:
- One 3½-to-4-pound chicken, defrosted and patted dry with paper towels
- 1 tablespoon salt, divided
- 4 tablespoons butter, 2 tablespoons softened and 2 tablespoons melted
- 1 carrot, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 tablespoon vegetable oil
Directions
- Preheat the oven to 425°. Sprinkle the inside of the chicken with 1 teaspoon of the salt and smear on 1 tablespoon of the softened butter. Truss the bird with kitchen twine, then rub it with the other tablespoon of softened butter.
- Scatter the carrot and onion slices in a roasting pan and place the chicken on top, breast up. Stir the oil into the melted butter to use for basting.
- Roast the chicken to brown lightly for 15 minutes, rotating it onto its left side after 5 minutes and onto its right side for the last 5 minutes, basting with every rotation.
- Keep the chicken on its right side and lower the oven to 350°. Baste and season with another teaspoon of salt. Roast for 15 minutes, then rotate back to its left side, baste and season with the remaining teaspoon of salt. Roast another 15 minutes.
- Rotate the chicken back onto its back, breast up. Baste and continue to roast until the chicken has an internal temperature of 165° when inserted into the thigh with an instant-read thermometer, 20 to 25 minutes more.
- Remove the chicken from the oven and transfer to a hot platter. Let rest 5 to 10 minutes before carving, serving with its juices and roast vegetables.