Pick up your Meat Share: Archway Farm: Friday - Sunday, October 7th - 9th, 9a - 7p
Dear Shareholders:
It feels like we went from dry hot summer, to cool wet fall overnight. We are shifting gears here, planning for the move to winter housing for the pigs and a busy November & December in the kitchen preparing for holiday meals.
We will have Thanksgiving turkeys available this year. They will not be part of the November meat shares, that seemed too complicated to work out. If you are interested information can be found here.
We hope you enjoy,
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Pork Shoulder: Shares will include butt, shoulder, or picnic roasts. All come from the front shoulder and can be used in similar ways (pulled pork, braising, stewing). (Full and Basic shares)
Mexican Chorizo: Full of flavor, without being too spicy. Goes well with eggs, tortillas, stuffed peppers.(Full & Basic shares)
Ground Lamb: From Five Sigma Farm in Sullivan. We were able to pick up some extra ground lamb from Milton this fall, often it is the cut we run out of first when we buy lamb. (Full & Basic shares)
Recipe of the Month
Slow Roasted Pork Butt
An easy, in the oven, pulled pork recipe. The spices can easily be modified depending on what you have and your preferences.
The marinade helps ensure the tenderloin doesn’t get dried out when cooking.
from The Spruce Eats
Ingredients
- 1 (4-pound) pork shoulder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried leaf thyme
- Barbecue sauce, optional for serving
Steps to Make It
- Preheat the oven to 450 F. Remove the netting from the pork and trim off some of the fat if needed.
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and dried thyme, and mix well. Rub the mixture all over the pork.
- Heat a heavy skillet over high heat and sear the roast for a few minutes on all sides. If using a cast-iron or heavy oven-safe skillet, leave the pork in the skillet. Otherwise, transfer the pork to a roasting or baking pan.
- Cover the pork with foil and place the skillet in the oven. Reduce the temperature to 325 F and roast for 3 hours.
- Remove the foil and continue roasting for another hour, or until the roast is pull-apart tender and the inner temperature is around 165 to 180 F.
- Let cool for a few minutes before shredding using 2 forks. Toss with the optional barbecue sauce or serve as is. Enjoy.