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8 O' c l o c k R a n c h CSA N e w s l e t t e r: August 31st 2013 |
Welcome New & Returning Members! 
Just a few days before the ingredients arrive!
We are pretty excited about the upcoming few months, a few new changes to our CSA ( hopefully all good!) the building is set to be finished-ish and we get that much closer to putting the wraps on a huge and varied year that was an awesome 2013.
Your first share of the Fall season *should* be shipped Tuesday, September 3rd. Contact us if you would like an alternate delivery day or to let us know which share you would prefer! Also, place an order for any extra cuts or which share you prefer as soon as you can. It will come in a nice little insulated box and you should get a FedEx tracking number sent via email. Chicken and lamb are available! Just a note, if you would like chicken/chicken parts in your share - we can do this! We will need to know what you are looking for and we will substitute the appropriate cut. Say you wanted some Legs and thighs, we would probably take some of either the steaks or the roast to make up the value. If you want choose a whole chicken, they are quite large (most are 5lbs or more) we will add either value to your share or more meat to make up the difference. We are so happy you enjoy the chicken, wish we had more for you. If you are thinking of trying it, do so now! We probably won't have nearly as much/or for as long this year. - - Kassandra
August was full of repair....and maintenance. |
All those little things that you absolutely do.not.want to break while the temps hover around -20F with a 25mph 'breeze' blowing. Dump trailer cables cleaned and brushed, oil & filter changes, our wood cook stove was had some plate steel replaced. A few too many 'really, really hot fires' did the thing in. Having a very warm home is one of our guilty pleasures. Coming in from freezing temps to a 85F home is delightful. With that amount of heat, wood is needed. Plenty of that has been brought it this month as well, almost finished filling the wood sheds!
Pastures, though better than last year in the drought, are much the worse for wear. We are in the under stocked and yet overgrazed situation that is the bane of many starting up with no fence infrastructure. When you have wide open spaces, the animals always seek out the most sweet, scrumptious grass and they graze...and graze....and graze. The grass after a while, just doesn't thrive or recover and you have poorer pastures overall. Our plan is to start cross fencing the large 90 acre section into 6 smaller paddocks, rotating as needed and helping the area rest properly and improving others that need more intensive grazing. The beef & lambs have never looked so good though! They are all roly-poly fat and enjoying the cooler temps.
We have tried to be include enough of each cut to feed a family of 3-4, please let us know if this works better for you or if you would like even larger amounts of just one cut, thanks!
Option #1 for Half Mixed shares is;
BL Pork Shoulder, Fresh Ham OR Whole Chicken
Ground Beef
All Beef Hot dogs OR Sweet or Hot Links
Bone-in Pork Chops
Ribeye, T-bone or Rib steak
Sirloin Tip OR Sandwich Steak
Baby Back Ribs or Pork Tenderloin
and a few misc. cuts!
OR
Option #2 for Half Mixed shares is;
Beef Short Ribs OR Whole chicken
Ground Beef
Ground Pork
Smoked Bacon OR Pork Kabob
Boneless Pork Chops
NY Strip, Ribeye OR Sirloin steak
Pork Shoulder OR Fresh Ham Steaks
and a few misc. cuts!
{ Grilled Apple Brined Pork Chops }
One more grilling recipe before we put the grill away?
Ingredients;
2 cups apple juice
1 tablespoon coarsely ground black pepper
1/4 cup salt
1/4 cup light brown sugar
1 teaspoon red pepper flakes
5 pork chops, about 1 1/2 pounds
1 tablespoon grill seasoning
Directions;
In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
Remove pork from brine, rinse with cold water and pat dry with paper towels.
Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.
Credit to Food Network for this lovely recipe! |
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