You may have seen some of these items if you had a share delivery 2 weeks ago. HOWEVER, there are some new items worth ready :)
- Holiday Turkeys: We have Turkeys that we need gone! So if you are in need of a turkey, please contact us!
- Our birds for MEMBERS are $70 each and range from 18-20+lbs.
- You can add a turkey on your HARVIE account OR you can email us and we can get one ordered for you.
- @ FARM Pick Up Date for Turkeys: DEC. 21st. (for members & public)
- Birds can be delivered to home. (possible delivery charge)
- If you already have ordered a turkey, please disregard.
- Coopers Holiday Give Away:
- Every holiday season we like to have a draw for all of our winter members to show our appreciation for the support in the colder months of the year! Plus we love getting into the giving spirit.
- We will be entering everyone's name into a random draw and we will pick 3 winners.
- THE PRIZE: $25 in credits added to your account to spend on any extras you would like!
- Nothing required on your end, if you are a member of the winter/spring 2019-2020 season you will be entered!
- Winners will be Announced Dec. 21st.
- Winter Down Time:
- Just a reminder that after Christmas, we take a couple weeks off for holidays.
- This means that if you need any products, you need to order it on you next share delivery Dec-16th-21st or Week 4 of our season.
- The On farm store will be open Dec. 21st from 10am-3pm
- The store will not open again until January 18th. Week 6 of delivery is Jan 12th-18th.
Below are some recipes you can try out with some of the items you receive in your shares!
Please return our red bags that your shares come in, we like to reuse them.
Thank you all and Merry Christmas/Happy Holidays!
-The Coopers
Beef Stew
- In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE
Ingredients
- 4 teaspoons chopped fresh rosemary leaves
- 1 lemon, zested
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil, plus extra for pans
- 1/2 teaspoon cayenne pepper
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 (3 to 4-pound) Coopers Half chicken
- Preheat the oven to 375 degrees F.
- Garlic-Herb Paste: Combine the rosemary, lemon zest, garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
- Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
- Coat a large skillet lightly with olive oil and heat over medium-high heat.
- Put the chicken, skin side down. Sear chicken until lightly browned, about 5 minutes. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes. Transfer to a serving platter and serve.
Butt Chops with Potatoes and Broccoli
Ingredients:
- Coopers Butt chops (however number need per person)
- Seasoning Salt
- Garlic Powder
- Pepper
- Broccoli (amount needed for family
- 1 Garlic Gloves
- Butter
- Potatoes -Recommend Coopers Fingerling Potatoes
- Top both sides of chops with seasoning salt, garlic powder and pepper. Let sit covered for at least an hour.
- Preheat oven to 375.
- Cook potatoes how you'd like. We like to boil them until you can stick a fork through them. Drain, then top with butter and seasoning salt.
- Melt in some butter then Sear butt chops in skillet, then bake in oven until 145-150 degrees internal temp. Don't want to dry out the chops!
- Heat pan to medium heat, add butter. Add broccoli florets and minced garlic. Cook until desired texture of broccoli- little bit of crunch left or mushy.
- Serve and enjoy!
