Soft drinks are $1.50 +, cigarettes are $5.00+, a regular type sandwich at a fast food restaurant is in the $3.00-$5.00 range per person. Purchasing one of these boxes enables you to feed your family a healthy meal for an average of $10-$12.00 for the protein for a family of 4. When you do a true comparison, the value meals at fast food restaurants are not values.
Poultry Box: $75.99
1 Whole Chicken
1 package Ground Chicken
1 package Apple Maple Turkey Sausage
1 package Sweet Italian Chicken Sausage
1 package Bone-in Chicken Thighs
2 packages of Skinless/Boneless Chicken Breast
2 packages of Turkey Leg Quarters
Small Family Value Box: $96.99
1 Pork Tenderloin
1 package Skinless/Boneless Chicken Thighs
2 packages of Split Chicken Breast
1 package Pork Osso Bucco
2 Apple wood Ham Slices
1 package Ground Beef
1 package of Mild Extra Sage Bulk or Rope Sausage (your choice)
1 package Spinach Garlic Chicken Sausage
1 package Beef Kabob
1 package Jalapeno Cheese Beef Sausage
Large Family Value Box: $125.99
1 Whole Chicken
2 Skinless/Boneless Chicken Breast
1 package Apple wood Bacon
1 package Ground Beef
2 packages Pork Chops (2 per pack)
2 packages Chicken Leg 1/4's (2 per pack)
1 package Ground Turkey
1 package Sundried Tomato/Pesto Chicken Sausage
1 package Smoked Polish Sausage
1 package Beef Short Ribs
1 Beef Chuck Roast
Hot Rope Breakfast Sausage - Buy 1, get 2nd at Half Price (not seasoned too hot)
Monday, February 3, 2014
Wednesday, January 8, 2014
January 2014 Farm Specials
Poultry Box: $68.99
1 Whole Chicken
2 packages of Whole Chicken Legs (2 legs per package)
1 package Skinless/Boneless Chicken Thighs
2 packages of Skinless/Boneless Chicken Breast
1 package 2-piece Chicken Wings
1 package Caribbean Turkey Burgers (4 per pack)
1 package Cranberry Sage Turkey Sausage
1 Whole Chicken
1 package Skinless/Boneless Chicken Breast
1 Beef Chuck Roast
1 package Ground Beef
1 package Longaniza (Hot Dogs)
1 Pork Shoulder Roast
1 package Ground Pork
1 package Pork Chorizo (Links)
Large Family Value
Box: $112.99
1 Whole Chicken
2 packages Skinless/Boneless Breast
1 package 2-piece Chicken Wings
1 Pork Tenderloin
1 petite Apple Wood Ham
1 Mild or Hot Rope Breakfast Sausage
1 Sirloin Tip Beef Roast or London Broil (depending on availability)
1 package Boneless Beef Stew
2 packages Ground Beef
Hot Rope Breakfast
Sausage – Buy 1, Get 2nd at Half Price (Not too hot)
Monday, December 2, 2013
December 2013 Farm Specials
Poultry Box: $87.99
1 Whole Chicken
4 Quail
2 packages of Skinless
Boneless Chicken Breasts
1 lb of Ground Chicken
1 package of Chicken
Sausages (your choice of what’s available – Sundried Tomato/Pesto (or) Sweet
Italian w/ Bell Peppers and Parmesan Cheese (or) Spinach Garlic (or) Maple Sage
Breakfast
1 package of 2-piece Chicken
Wings (great for a Christmas party)
1 package of Skinless
Boneless Chicken Thighs (make some Chicken and White Bean Chile)
1 package of Sage
Turkey Sausage w/ Cranberries
Small Family Value Box: $76.99
2 Skinless/Boneless
Breasts of Chicken
1 pack Bone-in Chicken
Thighs
1 Ground Beef
1 package of Andouille
1 package of Extra
Sage Pork Sausage (perfect for sausage balls at Christmas party)
2 slices of Apple Wood
Ham
1 package of Beef
Chuck Steaks (minute steaks for pan frying, quick grilling, braising, or stir-
fry)
1 package Boneless
Beef Stew
1 package of Pork Osso
Bucco (Recipe: http://www.williams-sonoma.com/recipe/braised-pork-shanks-with-white-beans.html
posted on our Facebook page and our blog at http://rainbowmeadowfarms.blogspot.com
)
Large Family Value Box: $105.99
1 Whole Chicken
2 packages of Skinless
Boneless Chicken Breast
1 package of Bacon
1 Pork Shoulder Roast
1 Polish Pork Sausage
1 London Broil
1 package of Beef Osso
Bucco
1 Ground Beef
1 package of Jalapeno/Cheese
Beef sausage
Christmas Party Box: $99.99
1 Tenderized Apple
Wood Ham
1 London Broil - (here’s
a recipe-just substitute the London Broil for Flank Steak: http://broadwayandthresher.com/food-and-drink/2013/1/23/flank-steak-and-sweet-potato-biscuits )
1 Whole Duck $25.00
1 package of Longaniza
(Hot Dogs) – slice for cocktail weanies
1 package of Applewood
Bacon – (recipe for Bacon wrapped Medjool Dates - http://www.foodnetwork.com/recipes/emeril-lagasse/bacon-wrapped-dates-stuffed-with-cream-cheese-and-almonds-recipe/index.html
)
1 package Extra Sage
Mild Bulk Sausage (perfect for sausage balls)
1 package of 2-piece
Chicken Wings
Other Specials:
Hot Bulk Sausage
(slightly hot) – Buy 2, get 1 free (would work great in Christmas Sausage Ball
recipe)
Rack of Lamb - $19.99/lb
We also have Turkey Breast, Leg of
Lamb, Pork Loins, Hams and Chuckar Quail available for your Christmas dinner. We are currently taking reservations and have
a limited supply.
Sunday, October 20, 2013
October/November 2013 Specials
News Blast: It's time to order your Thanksgiving turkey if you haven't
already. $6.00/lb and $25.00 deposit will reserve your turkey for you. Tell a
friend about our turkeys. If they order one and mention your name, you will get
$5.00 off your turkey. Tell a whole
bunch of friends and you can earn your family’s Thanksgiving turkey for
free. Also, don’t forget to order your
Extra Sage sausage for the stuffing.
Order from our website or by calling 252.747.5000. Tell
a whole bunch of friends and you can earn your family's turkey for free. Also,
don't forget to order your Extra Sage sausage for the stuffing. Order from our
website, at the Raleigh or New Bern Farmer's markets or by calling
252.747.5000.
Tailgate Box: $51.99
1 package Longaniza (Hot Dogs)
1 package Jalapeno/Cheese Beef Sausage
1 package Hunter’s
Sausage (Beef/Pork)
1 package Ground Beef
2 package of Chicken Wings
1 Beef Kabob
Poultry Box: $55.99
1 Whole Chicken (perfect for Beer Can
Chicken)
1 package Ground Turkey
2 Skinless Boneless Chicken Breast
1 package Sage Turkey Sausage w/
Cranberries
1 Sweet Italian Chicken Sausage w/Bell
Peppers and Parmesan Cheese
1 package Bone-in Chicken Thighs
Large Family Value Box: $97.99
1 Whole Chicken
2 Skinless/Boneless Breast
1 Sundried Tomato/Pesto Chicken
Sausage
1 package of Ground Beef
1 package Boneless Beef Stew
1 package South African Boerwurst “Farmer’s Sausage” – (for the grill)
1 package Dry-Cured Bacon
1 package Mild Pork Link Breakfast
Sausage
2 package Pork Osso Bucco - (Recipe: http://www.williams-sonoma.com/recipe/braised-pork-shanks-with-white-beans.html
posted on our Facebook page and our blog
at http://rainbowmeadowfarms.blogspot.com
)
Small Family Value Box: $87.99
2 Split (Bone-in) Chicken Breast
2 packs Leg ¼’s
1 Beef Chuck Roast
1 package Beef Short Ribs
1 Ground Beef
1 package Pork Bratwurst
2 Apple wood Ham Slices
1 package of Dry-Cured Bacon
Individual Specials:
5 lbs Ground Beef: $35.00
Monday, September 16, 2013
Pork Osso Buco Recipe
Pork Osso Buco Recipe
| Prep Time: .5 hr | Cook Time: 2.5 hrs | Total Time: 3 hrs | Servings: 4 |
I pretty much followed the recipe for veal osso buco but modified it some to simplify both the ingredients and the process. Basically, you brown the shanks, brown the vegetables, and add all the ingredients into a big pot and slow cook for a couple of hours until the meat is falling off the bone. Easy.
Ingredients:
- 1-tablespoon olive oil
- 2 lbs pork shanks
- Salt & Pepper
- 1 yellow onion, chopped
- ½ cup carrots, chopped
- ½ cup celery, chopped
- 2 teaspoons garlic
- 3 anchovy fillets or 3 teaspoons anchovy paste (optional)
- 1 cup dry white wine
- 1-cup chicken stock (have some on reserve in case you need a little more)
- One 14 oz can of diced tomatoes
- Bouquet Garni (peel of 1 lemon, ¼ cup parsley sprigs, 2 sprigs fresh thyme, 1 bay leaf)
How To Make At Home:
Preheat your oven to 325º F. While the oven is heating up, prep your ingredients and then season the shanks with a little salt and pepper.
Once seasoned, heat the oil and brown the shanks in a large, ovenproof casserole pan or roasting pan. You can always brown them in a smaller fry pan, two at a time, and then transfer them to a bigger pan.
I use my Dutch oven for all my braising and it works great. I can brown the meat and vegetables and then just throw the pan into the oven. It is cast iron under that gorgeous enamel coating producing nice even heat when cooking.
When the shanks are browned, remove them and add the vegetables to the pan. Sauté the vegetables for just a few minutes until they start to brown a little. They will continue to cook with the meat while braising. If the vegetables appear dry, add a touch more olive oil. You can add the anchovy at this point if you are using it.
Add the wine to deglaze the pan of all the brown bits of meat and vegetables that might be stuck to the bottom of the pan. Let the wine cook down until most of it is cooked off. Add the chicken stock and diced tomato (with juice) and bring to a boil.
As soon as you come to a boil, turn off the heat, add the pork shanks and Bouquet Garni, cover with a tight fitting lid and transfer to the oven. Let this cook for about 2 hours. When the meat is tender and falling off the bone, it's done.
To Make The Tastiest Sauce Ever
When the meat is done, carefully remove the shanks from the pot trying not to let all the meat fall off the bone. Also remove and discard the Bouquet Garni. Using a hand blender if you have one, puree the sauce until smooth. If you don't have one, use your regular blender or food processor. You can also use a food mill too if you have one.
Taste and adjust the seasoning with salt and pepper.
How To Serve It
I like to serve this dish with mashed potatoes. I use a large soup bowl that's more like a deep plate. Start with the potatoes in the center of the bowl, cover the potatoes with sauce, and then top with a pork shank. There will be plenty of sauce so bring some to the table in a gravy boat in case your family or friends want some extra sauce. They will.
This is an inexpensive, as good as it gets meal for this time of year. I highly recommend you give it a try.
Once seasoned, heat the oil and brown the shanks in a large, ovenproof casserole pan or roasting pan. You can always brown them in a smaller fry pan, two at a time, and then transfer them to a bigger pan.
I use my Dutch oven for all my braising and it works great. I can brown the meat and vegetables and then just throw the pan into the oven. It is cast iron under that gorgeous enamel coating producing nice even heat when cooking.
When the shanks are browned, remove them and add the vegetables to the pan. Sauté the vegetables for just a few minutes until they start to brown a little. They will continue to cook with the meat while braising. If the vegetables appear dry, add a touch more olive oil. You can add the anchovy at this point if you are using it.
Add the wine to deglaze the pan of all the brown bits of meat and vegetables that might be stuck to the bottom of the pan. Let the wine cook down until most of it is cooked off. Add the chicken stock and diced tomato (with juice) and bring to a boil.
As soon as you come to a boil, turn off the heat, add the pork shanks and Bouquet Garni, cover with a tight fitting lid and transfer to the oven. Let this cook for about 2 hours. When the meat is tender and falling off the bone, it's done.
To Make The Tastiest Sauce Ever
When the meat is done, carefully remove the shanks from the pot trying not to let all the meat fall off the bone. Also remove and discard the Bouquet Garni. Using a hand blender if you have one, puree the sauce until smooth. If you don't have one, use your regular blender or food processor. You can also use a food mill too if you have one.
Taste and adjust the seasoning with salt and pepper.
How To Serve It
I like to serve this dish with mashed potatoes. I use a large soup bowl that's more like a deep plate. Start with the potatoes in the center of the bowl, cover the potatoes with sauce, and then top with a pork shank. There will be plenty of sauce so bring some to the table in a gravy boat in case your family or friends want some extra sauce. They will.
This is an inexpensive, as good as it gets meal for this time of year. I highly recommend you give it a try.
New Items on RMF Menu
Duck: $9.00/lb
Quail: $10.00/package of 2
Duck Eggs: $8.00/dozen
Quail Eggs: $6.00/dozen
Quail: $10.00/package of 2
Duck Eggs: $8.00/dozen
Quail Eggs: $6.00/dozen
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