Pick up your Meat Share: Archway Farm: starting Friday, October 6th, open daily 9a - 7p
Dear Shareholders:
We spent this past week cutting beef, which came just in time as we have been running low (or out) of a lot of cuts. We have a good group of beef animals lines up for this fall and winter, we are hoping this will get us the more consistent supply we have ben looking for.
Our lamb is also really limited at this point. We are planning to cut more Five Sigma lamb over the next couple months, so look for more lamb in the November and December shares.
We are hosting the Monadnock Conservancy’s Annual Celebration next weekend, Saturday October 14th, 2023 from 11am-2pm. There will be music, food, beer, face painting, farm tours, and much more.
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Stew Beef: beef round (or rear leg) trimmed and cut into cubes. A long cooking time makes the stew meat soft, fork-tender, and flavorful.
Pork Shoulder: we’ve included some boneless shoulder roasts and some bone in butt roasts
Breakfast Sausage: our best selling sausage, made with our own maple syrup and just a little spice for balance
Recipe of the Month
Old Fashioned Beef Stew
from NYT Cooking
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
INGREDIENTS
Yield: 4 servings
- ¼ cup all-purpose flour
- ¼ teaspoon freshly ground pepper
- 1 pound beef stewing meat, trimmed and cut into inch cubes
- 5 teaspoons vegetable oil
- 2 tablespoons red wine vinegar
- 1 cup red wine
- 3½ cups beef broth, homemade or low-sodium canned
- 2 bay leaves
- 1 medium onion, peeled and chopped
- 5 medium carrots, peeled and cut into ¼-inch rounds
- 2 large baking potatoes, peeled and cut into ¾-inch cubes
- 2 teaspoons salt
PREPARATION
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.