Pick up your Meat Share:
Friday (10/4) 9a-5p, full service
Saturday (10/5) and later, 9a - 7p, self service
Dear Shareholders:
Our farm store addition project is in full swing. We have a new driveway entrance in place, a temporary new door for the store, and as of yesterday a concrete pad for what will be the new store location. The meat share freezer remains in the same location, at least for now.
I’m hoping the construction project will wrap up in a couple months, but given the way things work that is probably wishful thinking.
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Pork Shoulder: Shoulder, Butt, and Picnic roast depending on the share, all from the front shoulder.
Beef Steaks: depending on the share size we included flat steaks and strip steaks
Chicken Tenders: Ours are the true chicken tenders (tenderloin), not just a thin strip of meat. The New York Times recently had an interesting article on the link chicken tenders have to Manchester, N.H.
Recipe of the Month
Garlic Butter Chicken Tenders
Healthier chicken tenders cooked in a simple delicious sauce. The chicken tenderloins turn out so tender, juicy, succulent, and flavorful.
adapted from Littlesunnykitchen
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter divided
- 1 pound (450g) chicken tenderloins (chicken mini fillets)
- 2 teaspoons paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic minced or crushed
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley chopped – for garnish
Instructions
- Add olive oil and melt 1 tablespoon of butter in a pan/skillet over medium heat.
- Add the chicken tenders, season with paprika, salt, and pepper.
- Cook for 3 minutes on each side (season each side as you cook).
- Make room for the garlic, melt the remaining butter, and add the garlic. Cook for 30 seconds or until the garlic becomes fragrant.
- Season with Italian seasoning, and cook for one more minute.
- Add 2 tablespoons of water to the pan to deglaze it, and scrape off any bits stuck to the bottom of the pan (that’s where all of the good flavor is).
- Garnish with chopped fresh parsley or basil leaves, and serve warm.