Pick up your Meat Share:
Friday (7/31) and later, self service
pigs on pasture
Dear Shareholders:
Happy August from The Archway Crew! This month brings the continuation of movement on the farm. Everyone and everything is moving, whether it’s to the wallow, filling a water trough or mooving cattle to another field. This constant motion with nature tells us that we are at the peak of the season and with any luck it’s all downhill from here.
In the Kitchen, we continue to develop new sausage varieties, try new cuts, and stock convenience items for faster meal prep. In the Farm Store, we are showcasing our fellow farmers with beautiful fresh seasonal produce and have added some new products worthy of checking out.
Cheers to summer!
The Archway Farm team
Special Items in This Months Shares
(depending on size and meats you selected)
Pulled Pork: Our slow-cooked pork from the shoulder or “butt” of the pig spends hours in our smoker at a low temperature. This slow cooking process allows it to retain maximum flavor, ensuring it finishes tender and juicy.
Chicken Breasts: Our pasture-raised chicken breast is a lean, mild-tasting white meat cut from the pectoral muscle on the underside of the chicken. Highly versatile for cooking, it is a popular choice due to being high in protein and low in fat.
Sirloin Steak: Our grass-fed and finished beef steak is a cut from the sirloin, the sub-primal posterior to the short loin. This is a lean, flavorful cut that offers a firm texture and a rich, classic beef taste.
Cooking Tip of the Month
Summertime Chicken Marinade
Recipe Courtesy of Melissa Stadler of Modern Honey, Link Here: https://www.modernhoney.com/the-best-chicken-marinade-recipe/#wprm-recipe-container-11893
Chicken Marinade Ingredients:
2 lbs. Chicken Breasts
1/3 – 1/2 cup Extra Virgin Olive Oil (depending on preference)
3 TBSP Fresh Lemon Juice
3 TBSP Soy Sauce
2 TBSP Balsamic Vinegar
1/4 cup Brown Sugar
1 TBSP Worcestershire Sauce
3 Garlic Cloves minced or 1/2 TSP Garlic Powder
1 1/2 TSP Salt
1 TSP Pepper
Suggested Prep/Cooking Instructions:
1.) In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
2.) Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.
3.) Marinate for at least 30 minutes. 4 – 5 hours is ideal.
4.) Preheat the grill to medium heat. Brush grill with oil to prevent sticking.
5.) Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.
6.) Remove chicken from the grill and let rest for 5 minutes.
7.) ENJOY!