Pick up your Meat Share:
Friday (5/2), 9a-5p, full service
Saturday (5/3) and later, 9a-5p, self service
Spring is in the air.
Dear Shareholders:
Now that the ground has thawed and the days are warm there is no shortage of chores here on the farm. We have been busy caring for chicks, moving pigs to summer digs and setting up pasture for the cows. In the kitchen we have been busy restocking some of our classic cuts and prepared foods while also brainstorming new offerings for the store and CSA. We hope you will check out our new cooler cases while you’re here. Your shares will be available in the preorder freezers to the right inside the store.
Maggie (for Mark, Wyatt, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Stuffed Pork Chops: We have had requests over the last few months for the return of our stuffed pork chop. Here it is! A romantic meal for two or to enjoy all on your own; these chops are stuffed with spinach, parmesan cheese, garlic, bread crumbs and herbs.
Beef Stir Fry: This month we have a new cut on offer. Thinly sliced meat that goes well in any week night dish. The stir fry beef cooks quickly, takes sauces and marinades well and adds protein to your favorite stir fry or curry.
Spareribs: Warm days and long nights call for heating up the grill and digging into some barbecue. Just slather on your favorite sauce and throw them on the grill! Alternatively, there are excellent methods for cooking them in the oven, just be prepared for a long cook time.
Recipe of the Month
Baked Stuffed Pork Chops
Cooking inspiration from thekitchn.com. Serve with spring veggies and potatoes or rice.
Ingredients
- Archway Farm stuffed pork chops
- 1 Tablespoon olive oil
For the pan sauce:
- 1/4 white wine
- 3/4 cup chicken or other stock
- 1 Tablespoon butter
Steps to Make It
- Preheat oven to 350.
- Season both sides of the chops with salt and pepper.
- In a frying pan or a cast iron skillet heat oil over medium high heat until hot but not smoking. Add the defrosted chops to the pan and sear for 3 to 4 minutes on each side.
- Move the chops to a baking dish or leave in skillet and place in oven for 15 – 20 minutes. Or until a thermometer reaches 140- 145 degrees when placed in the center of the chop.
- Let rest for 5 minutes before serving.
- If you wish to make a simple sauce: using the pan you seared the chops in, put in your white wine and reduce for one minute while scraping the pan of any meaty bits. Add the stock and reduce until it is almost half by volume. Remove the liquid from the heat and add the butter, swirling it with the wine and stock reduction. Pour over pork chop.