Pick up your Meat Share:
Friday (5/3) 9a-5p, full service
Saturday (5/4) and later, 9a - 7p, self service
Dear Shareholders:
We’ve been testing out some new ideas to add more variety to the meat shares. This months Stuffed Pork Chops are the first winner! Stay tuned for more to come in future shares.
We’re excited to get our cows out of the Stonewall Farm barn and onto pasture, starting first right across the road from the farm store. We do still plan to get pigs onto that field, we’re just starting the year off with cows first.
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Stuffed Pork Chop: a meat share exclusive, we stuffed our bone in chops with a mixture of Beni’s Bread breadcrumbs, Picadilly Farm spinach, and parmesan cheese.
Marinating Steaks: a variety of different beef steaks, which will all generally benefit from marinating before cooking.
Merguez Lamb Sausage: moderately spicy lamb sausage traditionally enjoyed in the Maghreb region of North Africa.
Recipe of the Month
Stuffed Pork Chops
Cooking recommendations for our stuffed pork chops
Preparation
- Thaw the chops completely, overnight in the refrigerator work best.
- Preheat the oven to 375
- Lightly oil an oven proof skillet. Pat dry the chops and sear for a couple minutes on each side.
- Roast the chops in the oven for 10-20 minutes, or until the internal temperature reaches 145.
- Remove from the oven and let them rest for a few minutes.