Wow! These past couple weeks have been frosty and frozen for us here at the farm. We have been staying warm with lots of pot stews and homemade bone broths. I simmered some pork bones for 36 hours with some turmeric root from the farm I froze last Fall. When it was done I strained out the bones and bits then let it cool and put it in the fridge. After it chilled, the fat hardened at the top so I scraped it off, put it in a sauce pan and simmered it very low to burn off any remaining water. After about 30 minutes I transferred the fat into a jar and had turmeric infused pastured lard! Check out this article to read more about the benefits of animal fats! You can do this with homemade lamb or beef bone broth too! I love making pork broth and using it for homemade Vietnamese pho soup.
What's new from Harvie?
Great news! You can now add any of our cuts (fat, bones, and organs included) to your main share. Some used to only be available as an "extra" only. Hint: swap in some pork bones to get your "pho" on :)
Adding Extras and Swapping- Be sure to click the "Swap" button in this email if you would like to change out any cuts. To add extras, from the swap page, scroll to the bottom of the page and click "purchase extras." You can do this even if you only have a veggie share.
Remember:
- Please bring back your veggie boxes and insulated meat bags
- Order bread and cookies! Only available if you have a Tuesday delivery. Please don't add to your order if you have a Wednesday or Friday delivery)
- Check out our recipes below!
What's in the box this week (and recipes)
- Napa Cabbage- Maple Mustard Pork Chops with Sweet Cider Cabbage Slaw
- Beets- Cumin Spiced Beet Salad with Yogurt and Preserved Lemon
- Kale- Grilled Kale Chips
- Bunching Onions
- Tetsukabuto
- Lettuce Heads- Roasted Root Vegetable Salad with Goat Cheese
- Asian Greens- Steamed Asian Greens with Honey Soy Sesame Dressing
- Ground Beef- Greek Inspired Meatball Flatbreads with Cucumber Yogurt Sauce and Goat Cheese
Happy Eating!
