Pick up your Meat Share:
Friday (4/4), 9a-5p, full service
Saturday (4/5) and later, 9a-5p, self service
Welcome to the new Archway Farm store!
Dear Shareholders:
This Saturday morning from 9 to noon, Leo will be cooking up (and selling) breakfast sandwiches. Pick up your meat share, check out the new store, and grab some breakfast!
We still have some landscaping and earth work left to do but the inside is feeling really fresh and welcoming. Your CSA shares can still be found in the pre-orders freezer.
Maggie (for Mark, Wyatt, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Uncured Smoked Hams: Easter is around the corner, so we wanted to treat you to our boneless hams which are brined and smoked here at the farm. These hams have already been cooked to the proper internal temp so all you have to do is heat and eat!
New York Strip Steaks: While most people associate this cut with grilling, a NY strip can also be enjoyed with a generous pan sear. The key to cooking this cut is hot and fast. Additional tips for these steaks whether grilling or searing are to pat dry an sprinkle with salt and pepper, let the meat rest at room temp for half an hour before cooking and not overcook this cut (5-6 minutes per side depending on thickness and personal preference). For some inspiration check out this hellkitchenrecipes page.
Chicken Leg Quarters: Time to squeeze in any of those hearty winter favorites before we enter the warmer months! Some of my favorite ways to prepare leg quarters include baking in a dish with an assortment of root veggies and braising in a cassoulet. Alternatively, check out the recipe below for my go-to chicken leg preparation.
Recipe of the Month
Ginger Chicken
From Ina Garten’s Barefoot Contessa. Goes great with sauteed green beans, roasted potatoes or a fresh crisp salad.
Ingredients
- 1/2 cup honey
- 1/2 cup soy sauce
- minced garlic (4-6 cloves)
- 1/4 cup peeled and grated fresh ginger root
- 2-4 leg quarters
Steps to Make It
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken tightly in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan and marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
- Enjoy!