Pick up your Meat Share: Archway Farm: starting Friday, May 5th, open daily 9a - 7p
Dear Shareholders:
We were hoping to have animals out on pasture by now, but this rain has definitely slowed us down. This weekend looks better, so our plan is to start getting some pigs out.
We’re also excited to have the first of our own beef animals grazing this summer in Keene. We’ve decided to take the leap into raising some of our own beef. The animals have been wintering at another farm in Walpole, but soon will be on grass in Keene.
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Shoulder Roast: Boneless 2 to 4 lb roast from the pork shoulder. Can be used in a number of ways, roasted, braised, stewed, smoked.
Hotdogs: for the past couple of years we have sent our pork to Noack’s in CT to get hot dogs made, we think the trip is worth it. All pork, uncured.
Chicken Wings: We are getting low on our chicken cuts, and wings are one thing we still have! We should be getting the first of our 2023 chicken in May, more news on that to come.
Recipe of the Month
Pernil Asado (Garlicky Roast Pork Shoulder)
from Food and Wine
This ultraflavorful Puerto Rican classic roast pork shoulder marinates overnight in a blend of citrus, garlic, and herbs, then cooks slowly in the oven until it’s deeply caramelized.
Ingredients
- 1 cup cilantro leaves, coarsely chopped
- 1/2 cup orange juice, freshly squeezed
- 1/2 cup lime juice, freshly squeezed
- 9 garlic cloves, finely chopped
- 3 tablespoons fresh oregano, finely chopped
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons kosher salt, plus more to season
- 1/2 teaspoon freshly ground black pepper, plus more to season
- 1 boneless pork shoulder roast with fat cap (5 pounds)
- Lime wedges, for serving
Directions
- In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt, and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag, and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.
- Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole. Let stand at room temperature for 1 hour.
- Preheat the oven to 400°F. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300°F and roast for 4 hours longer, until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest for 30 minutes. Chop the fat cap into bite-size pieces. Carve, shred, or pull apart the pork and garnish with the crispy cap pieces. Serve with lime wedges.