Pick up your Meat Share:
Friday (9/4) and later, self service
chickens on pasture
Dear Shareholders:
Early September brings cooler temperatures to the farm. Shorter days are here, and the first day of fall will occur on September 22nd. While all the livestock continues to enjoy the pasture, we are beginning to prepare for the change of seasons. We are also past the halfway point in our poultry season, which marks the time to start planning for what’s next.
In the Farm Store, we continue to find new ways to better serve our customers. We are committed to adding new cuts, developing new sausage recipes, keeping convenience items stocked for faster meal prep, and showcasing our fellow producers. Be sure to stop by during your next pick-up!
New Product Alerts:
– Prosciutto, capocollo, and lonza (available in our cured meat and cheese case)
– Half chickens
– Tomato and basil chicken sausage
– Sliced porchetta *limited supply*
– Lamb soup bones *limited supply*
– Frozen blueberries (Crescendo Farm)
– Chocolate milk half gallons (McNamara Dairy)
– Nat’s Nuts (Rochester, NY)
The Archway Farm team
Special Items in This Months Shares
(depending on size and meats you selected)
Thin Sliced Boneless Pork Chops: sliced from the center or top section of the pork loin. This cut has a mild flavor and is very lean. Due to the lack of the extra fat and moisture that a bone-in chop provides, this cut should not be overcooked. Best prepared with high heat methods, cooking to an internal temperature of 145°F and allowing the meat to rest for 3 to 5 minutes before cutting so the juices stay inside.
Smoked Beef Sausage: Our grass fed and grass finished beef ground, blended with spices, linked and smoked. Mixed with versatile spices of salt, pepper, paprika, garlic and onion powder, we hope you enjoy this ready to eat sausage.
Chicken Leg Quarter: composed of the thigh and drumstick, this budget friendly cut is all dark meat. Rich and flavor due to its slightly higher fat content this cut can be oven roasted, braised or grilled. We recommend keeping the skin on during cooking to lock in all that juicy flavor.
Cooking Tip of the Month
Marinated Thin-cut Pork Chops:
These pork chops are perfect for a quick, easy weeknight dinner. They marinate for 1 hour, then take about 5 minutes to cook. The big flavors in the marinade are lime, dark brown sugar, cumin, chili powder, and smoked paprika.
Recipe Courtesy of Josh Cohen of Food52, Link Here:https://food52.com/recipes/80896-marinated-thin-cut-pork-chops
Ingredients:
5- thin-cut pork chops
Kosher salt
3- limes, juiced
2 garlic cloves, minced
3 tbsp dark brown sugar
3/4 tsp smoked paprika
3/4 tsp ground cumin
3/4 tsp chili powder
1 tbsp extra-virgin olive oil
2 tbsp unsalted butter
*1 handful roughly chopped cilantro, to garnish (optional)
Directions:
- Step 1: Lightly salt both sides of each pork chop. Set them aside for a moment. In a large bowl, mix together the lime juice, garlic, dark brown sugar, smoked paprika, cumin, chili powder, and olive oil. Gently toss the pork chops in the marinade, coating both sides of each pork chop. Let the pork chops marinate in the refrigerator for 1 hour.
- Step 2: Unless you have a large skillet that can fit all five pork chops in a single even layer, you’ll likely need to cook the pork chops in two batches. If you’re working in batches, add 1 tablespoon of butter to a medium sized skillet. Set the skillet over medium heat. When the butter begins to sizzle and bubble, add 2 or 3 pork chops to the skillet. Let them cook, undisturbed, for about 2 minutes. If the heat is too low, the pork chops will not caramelize. But, if the heat is too hot, the marinade on the outside of the pork chops will burn. Use tongs to peek at the underside of the pork chops as they cook, and adjust the heat as necessary so that the pork chops caramelize without burning. After about 2 minutes, flip the pork chops. Try to get a little caramelization on both sides. They should be fully cooked after about 4–5 minutes of cooking. You’ll know the pork chops are fully cooked when you touch the meat and it feels firm rather than soft.
- Step 3: If you’re cooking the pork chops in batches, wipe your skillet clean before cooking your second batch. Any leftover marinade from the first batch will likely burn as you cook the second batch. For the second batch, add the remaining 1 tablespoon of butter to a clean skillet and cook the remaining pork chops just like you cooked the previous batch.
- Step 4: When all of your pork chops are fully cooked, serve them immediately. If you want, garnish with a handful of roughly chopped cilantro.