Tuesday, March 23, 2010

March Meat CSA

This month we introduced a brand new meat product-
Pastured Pork
We are excited to give this product a whirl and look forward to the next couple of weeks as we build our pork inventory for the upcoming summer market season.

Half Share:

1-1.25# Pork Chops

1-2# Veal Short Ribs (Spareribs)
.75-1# Lamb Loin Roast/Tenderloin
.75-1# Beef Ribeye Steak(s)
1# Ground Beef Patties
(dependent on weight of short ribs)

Whole Share:

1-1.25# Pork Chops
1-2# Veal Short Ribs (Spareribs)
.75-1# Lamb Loin Roast/Tenderloin
.75-1# Beef Ribeye Steak(s)
.75# Beef Filet Mignon (2 pkg.)
1# Pork Bacon
1# Goat Stew Meat
.75# Lamb Rack Chops
1.5# Veal Osso Bucco
1# Ground Beef Patties
(dependent on weight of short ribs)

In honor of our NEW pork:

Pork Chops with a Curried Apple-Onion Sauce

Courtesy of Epicurious


Serves 4

4 8-ounce pork chops (each 1 inch thick)

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 tablespoon olive oil

1 large apple, peeled, cored, chopped

1/2 onion, chopped

6 garlic cloves, minced

3/4 cup canned low-salt chicken broth

1/2 cup dry white wine

1/4 cup whipping cream

2 tablespoons honey mustard

1 teaspoon curry powder


Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet. Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.

And because you are probably wondering, now where do I get a farm fresh apple for this recipe? Look no further, because we have the answer! Local apples that were harvested this past fall are still available at the farmers markets. Both Green City and Logan Square host Hillside Orchards of Berrien Springs, MI. Hillside Orchards have been storing these apples in cold storage (temperature and atmosphere controlled) so that we can continue to have fresh fruit available through the winter. Apples are a traditional storage crop, being kept for several months in cool, humid root cellars. If you plan it just right, you can also store apples in a plastic bag (with a splash of water) in the crisper drawer of your refrigerator. I have had some apples last me from September through March! Some of my favorites are Jonathan, Northern Spy, Winesap and Golden Delicious. All of these varieties would be wonderful in this Curried Apple-Onion Sauce.

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