Pick up your Meat Share:
Friday (12/5) and later, self service
Archway hams in the smoker
Dear Shareholders:
Can you believe we have been putting together monthly meat shares for 4 years!? We truly value your patronage to this meat share program and we have put together a 10 question survey to give you the opportunity to give us some feedback. We would love to hear about your experience with us and the meat share program. Please follow the link to the google form here or complete the paper survey in your meat share bag and return it to the cash box in our store.
We hope you are enjoying an abundance of leftovers and good company as we march toward more winter holidays. We are smack dab in the busiest time of the year and happy to be seeing many familiar faces at the farm. Our team has been working on re-stocking pork and beef so that you can feed your families with the best meat around this holiday season. There are a limited amount of hams available so please reach out if you wish to be one of the few to snag one. We also plan on making our holiday classic Tourtiere pork-pies and Porchetta. Last week we processed lamb from Five Sigma Farm, so we have Racks and Leg-of-Lamb in stock as well. There will be a few opportunities to order custom cuts from beef and pork between now and Christmas so please email us if you have a specific cut you are looking to serve for the holidays.
We also wanted to let you know that starting next month we are shifting all bacon to our standard 12 oz retail size. The meat share price of $12 will continue to be a discount off retail price of $14. We hope you know that we do value your commitment to our small family farm.
Have a lovely December,
– Maggie (for Mark, Alona & the Archway Farm team)
Special Items in This Months Shares
(depending on size and meats you selected)
Beef Shanks: I’m not sure there’s a food on the planet more comforting than slow braised beef shank. The cross-cut shank is a lean cut loaded with natural collagen and B vitamins; the perfect mix of hearty and healthy. Low and slow cooking is the name of the game.
Lamb Apple Links: A fresh new invention from the Archway Farm kitchen. Apples and cranberries deglazed in white wine, mixed with fresh seasonal herbs and spices.
Ground Chicken: Possibly one of the easiest proteins to add to any meal. Lean and versatile, you can’t go wrong with ground chicken. From chili to tacos or even meat loaf, you can season this meat however you choose. Or even try your hand at your own signature sausage flavor!
Recipe of the Month
Simple Beef Shank Osso Buco
I have had some very memorable dinners of Osso Buco but until recently I hadn’t tried to cook it myself. If you have ever been or have the opportunity to go to Sammy’s Deluxe in Rockland, Maine you will not be disappointed with the beef shank. For some reason I thought it was an exotic dish that required a technique or skill I did not yet know. Then I read multiple recipes. I was surprised by the beautiful simplicity of this meal. You mean I could have been making this and eating it regularly all along!? Well I’m happy I know what I know now. This is a very easy dish where the most important ingredient is time… or a pressure cooker. This could also easily be done in a slow cooker.
Pair with creamy polenta or mashed potatoes and a fresh peppery salad. Top with the customary gremolata.
Serves 4
Ingredients
- 1 large or 2 medium/small Crosscut Beef Shanks
- optional quarter pound of diced bacon or pancetta
- 3 Tbsp of cooking oil or more for searing
- 2-3 Tbsp of flour
- salt and pepper for dredging and seasoning
- 3 Tbsp of tomato paste
- 1 White onion diced
- 2 stalks of celery diced
- 2 large carrots diced
- 2 cloves of garlic diced
- 2 cups of diced tomato
- optional 1 cup of red wine
- optional drizzle of red wine vinegar
- 4 cups of stock or more to cover
- 2 bay leaves
Steps to make it
- Let defrosted meat rest at room temp for 15-30 minutes.
- While this is happening, dice your onions, celery, carrots and garlic.
- in a shallow bowl mix together flour and a pinch of salt and pepper each.
- Dredge the beef shanks in the flour mixture on both sides.
- In a fry pan, add oil and brown the shanks on both sides using medium high heat until they have a rich brown color. You may need to add oil after you flip, as the flour absorbs some. Remove from the pan to a plate to rest.
- In a Dutch oven or any heavy bottom pan and lid combo, sauté onion, celery and carrot in a drizzle of oil until turning translucent. 7-10 minutes. Then add the garlic, a little extra oil if needed and some salt and pepper. Cook for an additional 5 minutes.
- Add the tomato paste and toast it with the veggies. Keep the heat on medium-low and stir constantly to keep from burning. Cook for 3-5 minutes.
- If using wine, deglaze the pan by adding and stirring until it is cooked off.
- Then add diced tomatoes, bay leaves and optional red wine vinegar. Mix until combined.
- Turn down heat to a low simmer.
- Add the beef shanks nestled into the tomato and then top off with stock until just covered. Cook with lid on for at least 2.5 hours, until the meat is easily pulling away from the bone. About half way through cooking you may want to go in with a ladle and remove some fat from the surface.
- When finished cooking, salt and pepper to taste and allow meat to rest in the liquid for 15 minutes before serving. This is the perfect amount of time to make some instant polenta!
- Serve meat with a spoonful of sauce and veggies over top.
Enjoy!