December 2012 Farm Specials

Posted below are the specials for December.  Note that we have Racks of Lamb on special with a link to a video on how to make a lovely presentation for your Christmas dinner.  Please reserve your Racks of Lamb in order to ensure supply. 

Poultry Box:  $63.99

1 Whole Chicken

2 packages of Skinless Boneless Chicken Breasts

2 packages of Drumsticks (small and great for a party)

1 package of Skinless Boneless Thighs

1 package of Ground Turkey

1 package of Chicken Sausages (your choice – Sundried Tomato/Pesto (or) Sweet Italian w/ Bell Peppers and Parmesan Cheese (or) Spinach Garlic

1 package of Sage Turkey Sausage w/ Cranberries

 

Small Family Value Box:  $88.99

(box comes with a free slab of Denver Lamb Ribs – cooking video at: http://www.youtube.com/watch?v=ULjxHUf9qq8 )

1 Skinless/Boneless Breasts of Chicken

1 pack Bone-in Chicken Thighs

1 Mild Rope Pork Sausage

1 package of Pork Chops

1 package of Sweet Italian Pork Sausage

1 Apple wood Smoked Ham ()

1 package of Andouille

1 Beef Flat Iron Steak

1 package of Beef Kabob

1 Ground Beef

 

Large Family Value Box:  $104.99

(box comes with a free slab of Denver Lamb Ribs – cooking video at: http://www.youtube.com/watch?v=ULjxHUf9qq8 )

1 Whole Chicken

2 packages of Skinless Boneless Chicken Breast

1 package of Dry Cured Bacon

1 Pork Roast

1 Hot Rope Breakfast Sausage

1 package of NY Strips ( 2 per package)

1 package of Boneless Beef Stew

1 package of South African Boerwurst sausage

1 Ground Beef

 

Beef Box:  $72.99

1 Brisket

1 package of Boneless Ribeyes (2 per pack)

1 Ground Beef

1 Beef Jalapeno/Cheese Sausage

1 Hunter’s Sausage

 

Christmas Party Box:  $31.99

1 package of Longaniza (Hot Dogs) – slice for cocktail weanies

1 package of Applewood Bacon – wrap around the cocktail weanies

1 package of Chicken Wings 

1 package of Sage Turkey Sausage with Cranberries

 

Rack of Lamb:  $18.99/lb   (video:  http://allrecipes.com/video/608/mint-crusted-rack-of-lamb/  )

Lamb Loin Chops:  $18.99/lb

Lamb Sirloin Chops:  $14.99/lb

October 2012 Specials

Finally, the October specials are up and available.  Also, don't forget to order your Thanksgiving turkey! 

Small Family Value Box:  $68.99

1Skinless/Boneless Breast

2 packs Leg ¼’s

1 Chuck Roast

1 Ground Beef

1 Mild Bulk Sausage

2 Applewood Ham Slices

1 Dry Cured Bacon

1 Sundried Tomato Pesto Chicken Sausage

 

Large Family Value Box:  $102.99

1 Whole Chicken

2 Skinless/Boneless Breast

1 Boston Butt

1 Spinach Garlic Chicken Sausage

1 Ground Beef

1 Smoked Sausage w/ Peppers and Onions

1 pack Beef Osso Bucco

1 Ground Turkey

1 Applewood Bacon

  

Variety Beef Box:  $57.99

1 package (of 2) Boneless Ribeye Steaks

1 Beef Brisket

1 Boneless Beef Stew

1 Ground Beef

 

Chicken Box:  $51.99

1 Whole Chicken

1 Maple Sage Chicken Sausage

1 Sweet Italian Chicken Sausage

1 package Skinless Boneless Chicken Thighs

1 Skinless Boneless Chicken Breast

 

Tailgate Box:  $35.99

1 package Longaniza (Hot Dogs)

1 package Bratwurst

1 package Ground Beef

1 package of Chicken Wings

1 Beef Kabob

 

 

 

September 2012 Farm Specials

Small Family Value Box:  $95.99

2 packages of Split Chicken Breast

1 package of Skinless Boneless Chicken Thighs

1 package (2-piece) Wings  - (perfect for tailgate party)

1 package Ground Beef

1 package Mild Extra Sage Sausage

1 Pork Shoulder Roast

1 package Ground Turkey

1 package (2 pieces) Filet Mignon

1 package Apple Wood Smoked Bacon

 Large Family Value Box:  $105.99

1 Whole Chicken

2 Skinless Boneless Chicken Breasts

1 package of Apple Wood Pieces (perfect for seasoning beans and greens)

1 package Sweet Italian Pork Sausage

1 package Sage Turkey Sausage with Cranberries

2 packages Fresh Pork Grilling Ham Steaks

1 package Ground Beef

1 package Longaniza (Hot Dogs)

1 package Pork Chorizo

1 package Boneless Beef Stew

1 Sundried Tomato/Pesto Chicken Sausage

 

Grilling Box:  $73.99

1 package St. Louis Pork Ribs (ideal for tailgate party)

1 package Longaniza (Hot Dogs)

2 packages Ground Beef

1 package Pork Bratwurst

1 package (2 pieces) New York Strip

 

Chicken Box:  $ 52.99

1 Whole Chicken

2 packages Chicken Leg ¼’s

1 package (2-piece) Wings (perfect for tailgate party)

1 package Ground Chicken

2 packages Skinless Boneless Chicken Breast

1 package Sundried Tomato Chicken Sausage

 Lamb Box:  $53.99

1 package Lamb Loin Chops (4 pieces)

1 Denver Lamb Ribs (for grilling)

1 package Ground Lamb

1 package Afrikaaner Lamb Sausage

 

Sausage Box:  $20.99

3 packages of Pork Sausage - Mix and match from these varieties:
Mild Bulk, Mild Link, Hot Bulk, Hot Link, Bratwurst, Sweet Italian, Hot Italian, Ground Pork

Chicken Broth Box:  $9.99
2 packages of Chicken Backs
1 package of Chicken Necks

 

 

 

The perfect accompaniment to this London Broil would be a serving of Roast Cherry Tomatoes and Corn. Simply roast about 2 pints of local heirloom cherry tomatoes and the kernals of 6 ear...

s of local corn in the oven at 350 degrees and drizzled with olive oil, sea salt, fresh chopped thyme and fresh cracked black pepper for about 20 minutes or until the tomatoes pop. You can dress with a drizzle of balsamic vinegar. So simple, and so delicious.

Cider and Beer Braised Pork Shoulder with Mole Sauce

http://www.wschicago.com/PorkHoliday2010/PDF/BraisedPork.pdf

Lamb Chops with Balsamic Glaze

A quick easy way to make delicious Lamb Chops is to simply salt, pepper and then grill or broil chops to Medium Rare. Meanwhile, add 1/4 cup of Balsamic Vinegar, enough brown sugar to taste, smash two cloves of garlic and add two sprigs of fresh rosemary to a saucepan. Bring ingredients to boil, constantly whisking till it reduces down to a syrup. Don't burn it. Then just drizzle across the lamb chops. Simple to make.

Lamb Shanks with Figs and Honey

In this recipe, I substitute roasted sweet potatoes pureed and use fresh turkey figs (in season) for this. Serve it over local grits if you like.

http://www.cookstr.com/recipes/lamb-shanks-with-figs-and-honey

Lamb Shanks with Figs and Honey

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Info

• Course: Main Course
• Total Time: A Day Or More
• Skill Level: Moderate
• Cost: Moderate
• Favorited: 39 Times

Can be made ahead of time.

Author

Nigella Lawson

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Cookbook

Published by Hyperion

Photo by: Joseph DeLeo

RecipeComments (1)

There is something pleasingly biblical-sounding about the “with figs and honey.” And it certainly makes the sweet, aromatic stew appropriate here. Though in either case, there is room for dispute (naturally). Since there is no mention of bee-keeping in the Bible, it is thought that the honey – as in land of milk and honey – was in fact a syrup made by boiling down dates. This is still used by Sephardi Jews, and indeed if you can get some from a Middle-Eastern store, there is no reason why you couldn’t use it here for the honey, replacing, likewise, the dried figs with dried dates.
You do need a huge pot to braise the shanks (but at least it’s getting easier and easier to buy the shanks in the first place). I always love clattering about with army-catering style pans, so this gives me pleasure rather than pause. And, although there is a certain fiddliness involved in the browning of the lamb shanks, this is easy for feeding large amounts of people because you do need to cook it the day before. Thus you’re left with nothing more than a spot of reheating.

Yield : Serves 10

Ingredients

• 10 lamb shanks
• 4 tablespoons olive oil (not extra virgin)
• 2 lb onions
• 2 cloves garlic
• Leaves from 2 sprigs fresh rosemary to yield about 2 tablespoons needles, or 3-4 stalks thyme
• 1¾ cups/15oz can plain pumpkin purée
• 2 2/3 cups dried figs
• 1 teaspoon ground allspice
• 2 cinnamon sticks, crumbled
• 1/3 cup honey
• 1 750ml bottle red wine
• 2 cups water

Directions

Heat the oil in a very large pan that will eventually accommodate the entire stew, and brown the lamb shanks in batches. Transfer the browned shanks to a bowl.
Using a food processor (or by hand), chop the peeled onions and garlic, rosemary needles (or thyme leaves) finely. Fry them in the oily pan until the onion is soft but not colored.
Add the pumpkin purée, dried figs, ground allspice, crumbled cinnamon sticks, honey, wine and water. Stir well and bring to the boil. Put the shanks back into the saucepan, turn down the heat and simmer for 1½ hours, partially covered.
It is best to cook up until this point before leaving the stew overnight, preferably near an open window or at least somewhere cold, as once it has cooled, a layer of fat will have formed on the surface of the stew, and you can remove this before reheating. I find the best way to do this is by putting on clean rubber gloves – or better still, those disposable latex ones that make you feel you’re in “CSI” – and then use your hands, but you can also employ paper towels and a skimmer or fish slice.
Reheat the lamb shanks gently, and check seasoning before serving.
You could, if you wanted – and this is easiest if you own a rice cooker – make some golden rice, which is to say, plain rice tinted gold with turmeric. You could also make up a huge vat of polenta, just as suitably sunny and golden, though considerably harder work, unless you go for the instant kind, in which case use chicken stock, even out of a can, in place of the water that the package instructions say.