Pick up your Meat Share:
Friday (7/3) and later, self service
grass fed grass finished
Dear Shareholders:
July is here and we are in full summer swing. Our cattle, pigs, and chickens are all enjoying the seasonal forage. To manage the current heat waves, the cattle are seeking shade, the pigs are wallowing, and the chickens are using their unique “yoga stretch” to stay cool. Since chickens cannot sweat, this stretch helps them release excess body heat from unfeathered areas, such as under their wings, while circulating blood to their combs and wattles.
In the Farm Store and Kitchen, we will continue developing new sausage varieties, trying different cuts, and adding new convenience items. To make your meal prep easier, we are now offering pre-marinated, dry-rubbed, and spatchcocked chicken, while supplies last. But we do promise to restock with each new batch of chickens we process.
Stay cool out there and Happy 4th!
The Archway Farm team
Special Items in This Months Shares
(depending on size and meats you selected)
Chipolata Sausage: This finely ground sausage features eggs, heavy cream, fresh shallots, nutmeg, allspice, salt and black pepper. Our version is a larger pork cased version with a tender texture and a delicious savory taste.
Cilantro Lime Pork Taco Mix: This simple but tasty loose sausage blend features fresh lime, cilantro, tri-color pepper, salt, onion powder and a dash of cayenne for flavor, not spice. Saute this up for an easy taco dinner.
London Broil Steak: Cut from the leaner shoulder of the cow and also known as a chuck steak must be marinated and cooked quickly to be fully appreciated. This steak gets its name from a reference to its preparation more than its actual cut. Please see the recipe below for full preparation and cooking tips.
Cooking Tip of the Month
Skillet London Broil
Recipe Courtesy of bon appetit https://www.bonappetit.com/recipe/london-broil-recipe?srsltid=AfmBOoreDwyqWBfWfl7oWp8FwUVJ_o-qVu56oJrVhFAL5-iPJG8pJcPf
London Broil Marinade:
4 garlic cloves, thinly sliced
¼ cup extra-virgin olive oil
2 Tbsp. good-quality balsamic vinegar
2 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
Freshly ground black pepper
¾ tsp. baking soda
1 (1½–2 lb.) London broil
Suggested Preparation Instructions:
Step 1: Whisk garlic, extra-virgin olive oil, balsamic vinegar, soy sauce, and Worcestershire sauce in a medium bowl or baking dish to combine; season with freshly ground black pepper. Whisk in baking soda (don’t worry if marinade fizzes; that’s the baking soda working).
Step 2: Prick London broil all over with a fork and add to the marinade, turning to coat. Let sit at room temperature at least 1 hour or cover and chill up to 12 hours, more if able.
Suggested Cooking Instructions:
1.) Heat 1 Tbsp. vegetable oil in a large cast-iron pan or other heavy-bottomed skillet over medium.
2.) Remove steak from marinade and allow excess to drip back into bowl. Pat steak dry.
3.) Season steak generously with kosher salt and cook, turning once, until deeply browned and an instant-read thermometer inserted into thickest part registers 125° for medium-rare, 8–12 minutes total.
4.) Using tongs, stand steak on its sides and cook until lightly browned, about 30 seconds per side.
5.) Transfer to a cutting board and let it rest for 10 minutes.
6.) Thinly slice London broil against the grain and arrange on a platter. Sprinkle with flaky sea salt. Enjoy!