Pick up your Meat Share: Archway Farm: starting Thursday, August 30th, open daily 9a - 7p
Dear Shareholders:
This year we decided not to raise meat chickens to give us more time to focus on building up our beef program. The chicken in our meat shares comes from Normanton Farms in Litchfield. Steve and his team raise chickens on pasture, moving them daily, and feeding them certified organic grain. We are able to get whole birds from Steve, which we cut and package in our kitchen.
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Chicken Thighs: bone in and skin on from Normanton Farms
Pork Tenderloin: One of the more tender cuts of pork, a long thin strip from the back area.
Archway Sweet: our own sweet italian sausage, we made this batch this week just in time to put into the meat shares
Recipe of the Month
Grilled Pork Tenderloin
from Delish
Pork tenderloin is one of our favorite cuts of meat for beginner cooks. It’s relatively affordable, takes on rubs and marinades beautifully, and is generally pretty easy to cook. It tastes great roasted, but there’s a lot of love for this grilled version.
PORK TENDERLOIN
- Zest of 1 lemon
- 2 tbsp. packed brown sugar
- 2 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 2 tbsp. extra-virgin olive oil
- 1 1/2 lb. pork tenderloin
HERB SAUCE
- 2 scallions, white and pale green parts only, thinly sliced
- 1/2 c. fresh parsley, finely chopped
- 1/4 c. extra-virgin olive oil
- 2 cloves garlic, minced
- 3 tbsp. red wine vinegar
- 2 tbsp. fresh oregano leaves
- 1/2 tsp. crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Directions
PORK TENDERLOIN
- In a small bowl, whisk lemon zest, brown sugar, paprika, cumin, and salt. Stir in oil to create a paste. Spread paste all over pork.
- Prepare a grill for medium-high heat; preheat 5 minutes, or heat a grill pan over medium-high heat. Grill pork, turning occasionally with tongs, until charred and an instant-read thermometer inserted into thickest part registers 145°, about 20 minutes. (For larger tenderloins, bake in a 400º oven until desired temperature is reached, 15 to 25 minutes more.) Let rest 10 minutes.
HERB SAUCE
- In a medium bowl, stir scallions, parsley, oil, garlic, vinegar, oregano, and red pepper; season with salt and black pepper.
- Slice pork and arrange on a platter. Spoon herb sauce over top to serve.