Pick up your Meat Share: Archway Farm: starting Thursday, November 2nd, open daily 9a - 7p
Dear Shareholders:
November is a month of transition for us, moving animals into winter housing before our seasonal water supplies start freezing up. We also spend a lot of time gearing up for the holiday meat season, November and December tend to be the busiest months in our farm store.
We are at the point where all of the meat shares barely fit into our pick up freezer. I have the larger shares near the bottom, some of the first people may need to move things around to find theirs. It is on my list to find a better solution going forward for pick up.
Please remember to bring back your insulated bags from last month, we do our best to reuse them!
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Beef Short Ribs: “short” portions of the beef rib bone and meat. Best cooked low and slow in order to break down the connective tissues in the meat and make the meat tender.
Chicken Tenders: a thin muscle loosely attached to the underside of the breast, we generally sell them separately.
Lamb Kafta Sausage: a Lebanese inspired lean lamb sausage, we had them in a tomato sauce with pasta
Recipe of the Month
Crispy Oven Baked Chicken Tenders
from Recipetineats
Beautifully golden, truly crunchy baked chicken tenders! The trick is to toast the breadcrumbs before coating the chicken.
INGREDIENTS
BREADCRUMB
- 1 1/2 cups panko breadcrumbs
- Oil spray
BATTER
- 1 egg
- 1 tbsp mayonnaise
- 1 1/2 tbsp dijon mustard (or other mustard)
- 2 tbsp flour
- 1/2 tsp salt
- Black pepper
CHICKEN
- 500 g/1 lb chicken tenderloins (or breast cut into 2/3″ / 1.5cm thick slices, lengthwise)
- Oil spray
Instructions
- Preheat oven to 200C/390F.
- Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
- Place a rack on a baking tray (not critical but bakes more evenly).
- Place the Batter ingredients in a bowl and whisk with a fork until combined.
- Add the chicken into the Batter and toss to coat.
- Pick up chicken with tongs and place it into the panko bowl.
- Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Marvel at clean fingers, repeat with remaining chicken.
- Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes (medium) or up to 20 minutes if gigantic. Any longer = dried out chicken.
- Remove from oven and serve immediately, with Sauce of choice and sprinkled with fresh parsley, if desired.