January 2017 CSA Newsletter

Good afternoon!

Snow is falling, we are on the cusp of a new year and we have some exciting news!

For this, your second share of the winter season, it is being packing tomorrow ( so please let us know ASAP what you would like) and shipped out Tuesday afternoon via FedEx. You should get a tracking number for your box emailed to you when I print the label. If you have any questions about your delivery, please email or call me.

 

OUR MONTH

Our exciting news! Many of you know that we had a bit of a tough go over the past few years ( loss of a USDA inspected facility to process our animals). Some of you also know that John took a job soon after and almost all of the money kept this ranch alive and still going during some very tight months. This season has finally come to an end and as of Christmas he is now a full time rancher, once again. You can read more about this here on our blog.

Christmas has come and gone, one of the best in history, thanks to you! We don’t have an advertising budget, at all. More than anything, word of mouth, the kind where you share a meal with a friend and they rave about it and you tell them about us. We need your help, our ranch is growing and we want to keep it that way. Not just with meats, we have a few other plans cooking away, but in order to fund those plans and ideas we need it to be bankrolled. Please, if you think of it, share us with your friends and family, your neighbor, etc. and thank you, for all that you already have done.

On the animal front, we are doing spectacularly well. I say this with caution, and with a side glance out the window at what always appears to be some animal stuck or with it feet up in the air, ( Never a good sign). It invariably ends up being a rock, or tree branch but we keep a wary eye out, nonetheless. Everything is settled into its winter digs, and prepares for stay warm and fat over the long winter.

Before I go, I’ve posted a recipe on the blog as well. Simple, filling and quick. Let us know if you have any recipes to share!

January Option 1 for Half Mixed

Boneless Pork Roast ( Fresh/Cured Shoulder or Ham)
Ground Beef
1/4# Beef Patties OR Sandwich Steak
Beef Stew OR Lamb Shanks

Boneless Pork Chops
Beef Short Ribs
Sirloin or Sirloin Tip Steak
NY Strip, Ribeye or Filet Mignon Steak

January Option 2 for Half Mixed

Beef Roast ( BI or BL Chuck)
Ground Beef OR Ground Lamb
Ground Pork OR Ground Lamb
Breakfast, Sweet or Hot Pork Sausage/Links
Bone-in Pork Chops
Pork Shoulder or Fresh Ham Steaks
Spareribs, Country Style Ribs or Baby Back Ribs
T-bone, Rib, Porterhouse Steak OR Lamb Stew/Kabob

 

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