Pick up your Meat Share:
Friday (11/1) and later, 9a-5p, self service
Dear Shareholders:
Our pork supply continues to be below normal levels, I feel like I have been saying that for a while now. Fortunately we have plenty of chicken, beef and lamb, depending on what you selected. And we do expect our pork levels to be back closer to normal soon.
We have Thanksgiving turkeys available this year (separate from the meat shares) if anyone is interested. They were raised by Hogwash Farm, a small pasture based operation in VT, and processed here on farm. Information and ordering can be found on our website.
We are well into our process of shifting livestock back to winter mode. We spent this week moving cows to winter housing, we have arrangements with two farms to house our cows, one in Walpole and one in Brattleboro. And we have been setting up our winter housing for pigs and expect to start that move soon.
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Beef Pot Roast: It is probably more accurate to call pot roast a cooking method than a cut of meat. Yankee Pot Roast and Mississippi Pot Roast are two classic recipes that would work well.
Chicken Breast: Boneless skinless chicken breast
Lamb Chops: mix of rib and loin chops from Five Sigma Farm.
Recipe of the Month
Mississippi Pot Roast
There is some aversion in my crew to recipes that use store bought spice packets, but I can’t help but like the simplicity, and classic nature of this recipe.
adapted from Belle of the Kitchen
Ingredients
- 1 (3-4 pounds) chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/4 cup butter
- 4-5 pepperoncini peppers
Instructions
- Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
- Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!