tag:blogger.com,1999:blog-13254147569196707052024-02-18T18:19:25.805-08:00Mint Creek FarmDaniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-1325414756919670705.post-42529335822798838782010-04-30T15:54:00.000-07:002010-05-01T09:25:14.271-07:00Ameeta's BrisketI love brisket. And since I love brisket, I tend to cook a ton of it. So, I am always on the lookout for an awesome brisket recipe and one of our CSA members, Ameeta, shared this one with me. I have to admit it was pretty spectacular! Thanks, Ame!<br /><br /><span style="font-weight: bold;">Brisket Braised in Porter</span><br />Adapted from <a href="http://www.epicurious.com/recipes/food/views/Brisket-Braised-in-Porter-355237">Bon Appetit</a><br /><span style="font-weight: bold;">Shared by CSA Member <a href="http://baconfiend.blogspot.com/">Ameeta</a></span><br /><br /><span style="font-style: italic;">Brisket always tastes better if prepared ahead and chilled. So, plan to make this 1-2 days before you actually want to serve it. Chilling it also makes it easier to slice thinly. Rewarm the brisket in the sauce and serve it with your favorite full-flavored dark beer.</span><br /><br />Ingredients:<br />Serves 12<br /><br />1T kosher salt<br />2t fresh ground black pepper<br />2t dry mustard (such as Colman's)<br />2t chopped fresh sage (I used dried)<br />2t chopped fresh thyme (I used 2 sprigs)<br />1 6-lb flat-cut brisket<br />2T rendered bacon fat or olive oil<br />4c (or more) poultry broth (I used homemade turkey broth, but chicken broth works well)<br />1 12-oz bottle of porter or stout (I used an oatmeal stout)<br />6 whole pitted prunes (I omitted)<br />4 bay leaves (I used 2 fresh bay leaves- cracked)<br />2t (packed) dark brown sugar<br />3 large onions, thinly sliced<br />8 whole garlic cloves, peeled and smashed<br />1 lb mushrooms, sliced<br />1 lb medium carrots, sliced into 1 and 1/2 inch lengths<br />2T whole grain Dijon mustard<br />1T (or more) malt vinegar (I used balsamic vinegar and Ameeta used lemon juice)<br /><br />Method:<br />Preheat oven to 350 degrees. Mix first 5 ingredients in a bowl and rub all over the brisket. Heat bacon fat/olive oil in a heavy extra-large oven-proof pot on the stove to medium-high heat. Add the brisket and sear on all sides until a deep brown, about 5 minutes per a side. Remove brisket from pot and set aside. Add half the broth and deglaze the pot, making sure to scrap up any browned bits from the brisket. Stir in the beer, the prunes, bay leaves and brown sugar and bring to a boil. Return the brisket to the pot and scatter the sliced onions and garlic cloves over top. Add the remaining broth and cover the pot. Put the brisket in the oven and cook (braise) for 4-7 hours. Ameeta cooked hers for 7 hours, but the original recipe calls for at least 4 hours of cooking time. Halfway through cooking add the carrots and mushrooms. When the meat is tender but NOT falling apart, take it out of the oven and let it cool slightly.<br /><br />Once it cools a little, refrigerate it until you are ready to serve it (1-2 days). The day you are serving it, preheat the oven back to 350 degrees. Skim off any fat that accumulated at the surface of the sauce and remove the brisket. Place it on a cutting board and slice it thinly, across the grain. Place brisket slices in a roasting pan. Bring pan juices and vegetables to a boil in a pot. Whisk in the Dijon mustard and vinegar. Adjust seasonings (salt and pepper) and add more vinegar (or lemon juice) until desired acidity is reached. Pour the sauce and vegetables back over the brisket and cover with foil. Place in oven and cook until reheated thoroughly, about 1 hr and 15 minutes. Serve meat with vegetables and sauce. I also added either polenta or mashed potatoes as a side dish.<br /><br /><span style="font-style: italic;">Note: I cooked my brisket in the slow cooker on low for 8-10 hours, turning it over every 2-3 hours (my brisket was folded in half since it was larger than the crockpot insert.) Turning helped to make sure that the sauce remained concentrated and the brisket cooked completely on all sides. </span>Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-55334626238873279602010-04-30T15:39:00.000-07:002010-05-01T09:26:57.240-07:00CSA Member Recipes<span style="font-size:100%;"><span style="font-family:georgia;">As we transition from our Winter CSA into our Summer CSA, I would like to share some of our member contributed recipes. These recipes were an important part of our last winter newsletter. I was honored to have our members share with me some of the recipes that they have used to prepare the cuts of meat from their CSA shares. I hope you too enjoy these recipes!</span>
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<br /></span><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link style="font-family: georgia;" rel="File-List" href="file://localhost/Users/moshemarvit/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>784</o:Words> <o:characters>4473</o:Characters> <o:lines>37</o:Lines> <o:paragraphs>8</o:Paragraphs> <o:characterswithspaces>5493</o:CharactersWithSpaces> <o:version>11.1287</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} a:link, span.MsoHyperlink {color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {color:purple; text-decoration:underline; text-underline:single;} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.0in 1.0in 1.0in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--StartFragment--> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:100%;"><b>
<br /></b></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><b>Miso-Rubbed Rack of Lamb<o:p></o:p></b></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><a href="http://dailyherald.com/story/?id=369562">Daily Herald</a></span> </p> <p style="font-style: italic;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">New American Table by Marcus Samuelsson </span></p> <p style="font-weight: bold;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Submitted by CSA Member Sarah H.
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<br /></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Ingredients:</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Serves 4</span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">
<br /></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">2 tablespoons dark miso (Sarah used white miso)<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 tablespoon unsalted butter, room temperature (may be omitted)<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 tablespoon mild chili powder<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 large egg yolk<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 tablespoon chopped fresh sage<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">2 tablespoons olive oil (Sarah used 1 Tbsp)<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">2 frenched racks of lamb (1½ pounds each)<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Salt and ground black pepper<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">¼ cup panko (Japanese-style) bread crumbs (may be omitted)<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">
<br /></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Method:<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Heat the oven to 400 degrees. In a small bowl, combine the miso, butter, chili powder, egg yolk and sage. Set aside. In a large saute pan, heat the oil. Season the lamb with salt and pepper, then add it to the pan and sear until browned, 2 to 3 minutes per side. (You can skip the searing step, if preferred.) Let the lamb cool slightly, then smear the miso-butter/oil mixture over both sides. Firmly press the panko into the miso-butter/oil mixture on the rounded side of each rack.<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Place the racks, rounded fat sides up, in a roasting pan. Roast until an instant-read thermometer inserted at the center of the rack reads 125 degrees, about 15-20 minutes. Transfer the lamb to a cutting board and let rest for 5 minutes.<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">
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<br /></b></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><b>Korean Braised Short Ribs <o:p></o:p></b></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><a href="http://koreanfood.about.com/od/meatdishes/r/galbijim.htm">About.com Recipe</a></span></p> <p style="font-weight: bold;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Submitted by CSA Member Sarah B.</span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><i>
<br /></i></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><i>These Korean braised short ribs are slow simmered over low heat to a tender and sweet finish. It's hard to have leftovers with Galbi Jim because it's such a crowd-pleaser, whether it's served at a fancy gathering or just as a comforting homestyle meal. To stretch the recipe, you can cut up pieces of brisket or other roasting beef cuts to stew size and cook with the short ribs. But you should always try to make it with bone-in ribs, because like Italian osso bucco or Irish stew, Galbi Jim relies on the stewed bone marrow for its rich flavor.<o:p></o:p></i></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">
<br /></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Ingredients:<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Serves 4<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">
<br /></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">5 Tbsp sugar<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">6 Tbsp soy sauce<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">2 Tbsp Japanese rice wine (mirin) OR 1 Tbsp honey<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">4 cloves garlic, finely chopped<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1/2 onion, grated<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">3 scallions, finely chopped<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 Tbsp sesame seeds, crushed or whole<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 Tbsp sesame oil<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1/2 Asian pear, peeled and finely chopped<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">3 lbs English-cut short ribs (sometimes called thick-cut), rinsed in cold water<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><i>(This is excellent with either the beef or the veal short ribs)<o:p></o:p></i></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">2 small potatoes, cut up into large chunks<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">2 medium carrots, cut into 2-inch lengths or ½ cup baby carrots<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">
<br /></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Method:<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Score the ribs so that they absorb more of the braising liquid. Mix all the marinade ingredients (spices and liquids) together. In a large pot over high heat, put in the ribs and pour the braising liquid over them. Mix well, making sure all the ribs are covered. The liquid should come to about half the 1/3 to ½ the level of the ribs in the pot. Cover pot with a tight-fitting lid. When it begins to boil, turn to a low simmer. Cook for at least 1 hour (90 minutes – 2 hours is better), adding in potatoes and carrots 30 minutes before end of cooking time.*
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<br />* <i>If you are adding in brisket or stew meat for more quantity, then it's best to braise for at least 2 hours. The goal is for meltingly tender meat that is falling off the bone. This recipe is also very good prepared in a crockpot!<o:p></o:p></i></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><i><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></i></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> </p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><b>
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<br /></b></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><b>Sauce Bolognese</b></span><span style="font-weight: normal;font-size:85%;" ><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><a href="http://www.deandeluca.com/recipes/recipe_sauce_bolognese.aspx">Dean & DeLuca Cookbook </a><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-weight: bold;font-size:85%;" >Submitted by CSA Members Rod and Shannon </span><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><i>
<br /></i></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><i>My wife and I were having company over and, in the interest of time, decided to make lasagna. My wife found this recipe for sauce bolognese in the Dean and DeLuca cookbook and saw that it used FOUR of our CSA meat products! We substituted lamb liver for chicken liver and we don’t think it affected the final product. We used this sauce for lasagna, but it can be thinned out with water and/or splashed with some cream for a wonderfully hearty pasta sauce. <o:p></o:p></i></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">
<br /></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Ingredients:<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Serves 6 (if used as pasta sauce) <o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">
<br /></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1/4 cup olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 1/2 cups mined yellow onions<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1/2 cup diced carrot<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1/2 cup diced celery<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">2 teaspoons kosher salt<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 teaspoon ground black pepper<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 pound ground beef (preferably ground chuck)<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1/2 pound ground veal<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1/2 pound ground pork <o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1/4 pound chicken or lamb livers, finely chopped<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">2 cups tomato sauce<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 3/4 cups beef stock<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 cup dry white wine<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">freshly grated nutmeg to taste <o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" face="georgia"><span style="font-size:85%;">
<br /></span></p><p class="MsoNormal" style="font-family: georgia;"><span style="font-size:85%;">Method:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:85%;"><span style="font-family:georgia;">Heat olive oil over moderate heat in large saucepan. Add onions, stir, and cover. Cook, Stirring occasionally, for about 20 minutes, until onions are wilted and light golden. Uncover and continue cooking for another 15 minutes, until onions are golden and lightly caramelized (watch carefully, so the onions don’t burn). Add carrot, celery, kosher salt, and pepper, and cook for 5 minutes. Add ground beef, veal, and pork and crumble with the back of a wooden spoon. Cook until meat is no longer pink, and add chicken/lamb livers. Cook another 5 minutes, stirring occasionally. Add tomato sauce, 1 cup beef stock, and white wine. Stir well and simmer, uncovered, over low heat for 1 1/2 hours (the sauce should barely bubble). Add remaining beef stock, stir, and continue simmering for another 1 1/2 hours. Add nutmeg, and adjust seasoning. </span></span><o:p></o:p></p> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal"></p>Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-80116954221107193472010-04-16T15:40:00.000-07:002010-04-16T21:16:53.169-07:00Summer CSA ProgramThe wait is over! We have finally launched our Summer CSA program for the 2010 Farmers Market Season. You can NOW sign up online at our <a href="http://www.mintcreekfarm.com/">website</a> or you can visit us at the <a href="http://www.chicagogreencitymarket.org/index.asp">Green City Indoor Market</a> on Saturday April 24th to fill out an application.
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<br />Each month as a member you will get an all grass-fed meat share weighing either 5 lbs or 10 lbs. Each share (bag) will contain an assortment of <span style="font-weight: bold; font-style: italic;">lamb, mutton, goat, beef, rose veal, pork</span> and more. If you do not wish to have pastured pork put in your share, you may request to have it omitted.
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<br /><span style="font-style: italic;">Please note: At this time we are NOT offering an additional egg share. This is something that we may offer in the future. However, we are striving to increase our egg production and hope to offer our organic soy-free pastured chicken eggs to more of our market customers. </span>
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<br />Each month we try to put some familiar cuts and some more adventurous cuts into each share. Our goal is to encourage our members to have fun in the kitchen and try new foods. We aim to provide all our members with healthy grass-fed meat that is flavorful and easy to prepare. If you ever have doubts or questions about how to prepare a certain cut, just ask! We love to talk food with you. We have an extensive library of recipes and we try to make eating "nose to tail" more accessible for all sustainable eaters.
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<br /><span style="font-weight: bold;">Sample Share Contents:</span>
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<br /><span style="font-weight: bold;">Half Share: (~5 lbs)</span>
<br />1# ground goat
<br />1# beef kabob meat
<br />1# lamb loin chops
<br />.75# veal sirloin steak
<br />1.25# pork chops
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<br /><span style="font-weight: bold;">Whole Share: (~10lbs)</span>
<br />1# ground goat
<br />1# beef kabob meat
<br />1# lamb loin chops
<br />.75# veal sirloin steak
<br />1.25# pork chops
<br />1.5# mutton leg steak
<br />.5# beef ny strip steak
<br />1.5# frenched rack of lamb
<br />1.5# veal short ribs
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<br /><span style="font-weight: bold;">Locations and Dates for Summer CSA Pick-ups:</span>
<br />
<br /><a href="http://www.chicagogreencitymarket.org/index.asp"><span style="font-weight: bold;">Green City</span></a> (Saturdays 7 am to 1 pm)- Saturday May 15th, June 12th, July 10th, August 14th, Sept. 11th and Oct. 9th
<br /><a href="http://www.logansquarefarmersmarket.org/"><span style="font-weight: bold;">Logan Square</span></a> (Sundays 10 am to 3 pm) - Home Delivery for May, Sunday June 13th, July 11th, August 15th, Sept. 12th and Oct. 10th
<br /><a href="http://www.andersonville.org/andersonville-chicago/andersonville-farmers-market"><span style="font-weight: bold;">Andersonville</span></a> (Wednesdays 3 pm to 8 pm)- Home Delivery for May, Wednesday June 23rd, July 14th, August 18th, Sept. 15th (3 pm to 7 pm) and Oct. 6th (3 pm to 7 pm)
<br /><span style="font-weight: bold;">NW Suburbs</span>*- Wednesday May 19th, June 16th, July 14th, August 18th, Sept. 15th and Oct. 13th
<br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link rel="File-List" href="file://localhost/Users/moshemarvit/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>91</o:Words> <o:characters>522</o:Characters> <o:lines>4</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>641</o:CharactersWithSpaces> <o:version>11.1287</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-alt:"Times New Roman"; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--StartFragment--> <p class="MsoNormal" style="">*<span style="font-style: italic;">This location is a scheduled delivery to a Buying Club location and may be subject to date changes.</span></p><p class="MsoNormal" style="">
<br /><span style="font-style: italic;"></span></p><p class="MsoNormal" style=""><span style=";font-family:georgia;font-size:85%;" ><span style="font-weight: bold;">Half Shares: (~5 lbs.)</span>
<br /></span></p><p class="MsoNormal" style=""><span style=";font-family:georgia;font-size:85%;" >3 months: May-July or August-October
<br /></span></p><p class="MsoNormal" style=""><span style=";font-family:georgia;font-size:85%;" >$150.00</span></p><p class="MsoNormal" style=""><span style=";font-family:georgia;font-size:85%;" >6 months: May-October</span></p><p class="MsoNormal" style=""><span style=";font-family:georgia;font-size:85%;" >$285.00</span></p><p class="MsoNormal" style="font-style: italic;"><span style=";font-family:georgia;font-size:85%;" >Save $15 by purchasing a 6 month membership!</span></p><p class="MsoNormal" style=""><span style="font-size:85%;">
<br /></span></p><p class="MsoNormal" style=""><span style=";font-family:georgia;font-size:85%;" ><span style="font-weight: bold;">Whole Shares: (~10 lbs.)</span>
<br /></span></p><p class="MsoNormal" style=""><span style=";font-family:georgia;font-size:85%;" >3 months: May-July or August-October</span></p><p class="MsoNormal" style=""><span style=";font-family:georgia;font-size:85%;" >$270.00</span></p><p class="MsoNormal" style=""><span style=";font-family:georgia;font-size:85%;" >6 months: May-October</span></p><p class="MsoNormal" style=""><span style=";font-family:georgia;font-size:85%;" >$510.00</span></p><p class="MsoNormal" style="font-style: italic;"><span style=";font-family:georgia;font-size:85%;" >Save $30 by purchasing a 6 month membership!</span></p><p class="MsoNormal" style="font-style: italic;"><span style="font-family:georgia;">
<br /></span></p><p class="MsoNormal" style=""><span style="font-style: italic;"></span></p><p class="MsoNormal" style=""></p><p class="MsoNormal" style=""><sup></sup></p>Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-17842330169324816882010-04-12T11:59:00.000-07:002010-04-12T12:32:11.896-07:00April CSA Share<span style="font-family:georgia;">April brings warm weather, wild turkeys and roasts that are perfect for a family-style Sunday dinner.</span>
<br />
<br /><span style="font-weight: bold;font-family:georgia;" >Half Share:</span>
<br /><span style="font-family:georgia;">2.5# Choice of Boneless Roast (Pork Shoulder, Veal Rump, Veal Shoulder or Beef Rump)</span>
<br /><span style="font-family:georgia;">1# Pork Sausage (Polish or Andouille) and/or Mutton Stew Meat</span>
<br /><span style="font-family:georgia;">1.5# Beef Porterhouse/T-Bone Steak</span>
<br /><span style="font-family:georgia;">Bonus: Lamb Soup Bones, Suet or Organ Meats</span>
<br />
<br /><span style="font-weight: bold;font-family:georgia;" >Whole Share:</span>
<br /><span style="font-family:georgia;">2.5# Choice of Boneless Roast</span>
<br /><span style="font-family:georgia;">1# Pork Sausage</span>
<br /><span style="font-family:georgia;">1# Mutton Stew Meat</span>
<br /><span style="font-family:georgia;">1.5# Beef Porterhouse/T-Bone Steak</span>
<br /><span style="font-family:georgia;">1# Goat Loin Chops</span>
<br /><span style="font-family:georgia;">1# Pork Tenderloin</span>
<br /><span style="font-family:georgia;">1# Boneless Veal Neck Filets (Stew Meat)</span>
<br /><span style="font-family:georgia;">1# Beef NY Strip Steak or Veal Scallops</span>
<br /><span style="font-family:georgia;">Bonus: Lamb Soup Bones, Suet or Organ Meats</span>
<br />
<br /><span style="font-family:georgia;">Besides making the perfect roast, perfecting and utilizing a nourishing broth/stock in one's cooking will greatly enhance any dish that you put on your table. Here is our favorite version of lamb stock. A basic ingredient that I use in my mashed potatoes, rice dishes, soups/stews, and more. I hope that you give it a try and realize just how rich and deep in flavor your favorite dish can be!</span>
<br />
<br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link style="font-family: georgia;" rel="File-List" href="file://localhost/Users/moshemarvit/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>352</o:Words> <o:characters>2012</o:Characters> <o:lines>16</o:Lines> <o:paragraphs>4</o:Paragraphs> <o:characterswithspaces>2470</o:CharactersWithSpaces> <o:version>11.1287</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-alt:"Times New Roman"; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--StartFragment--><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link style="font-family: georgia;" rel="File-List" href="file://localhost/Users/moshemarvit/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>353</o:Words> <o:characters>2013</o:Characters> <o:lines>16</o:Lines> <o:paragraphs>4</o:Paragraphs> <o:characterswithspaces>2472</o:CharactersWithSpaces> <o:version>11.1287</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-alt:"Times New Roman"; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} @font-face {font-family:Garamond; panose-1:0 2 2 4 4 3 3 1 1 8; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--StartFragment--> <p class="MsoNormal" style="font-family: georgia;"><b>Basic Lamb Stock<o:p></o:p></b></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:10pt;"><i>Adapted from the <a href="http://www.thenourishinggourmet.com/2009/01/waste-not-want-not-making-leftover-lamb-stock.html">Nourishing Gourmet</a> and <a href="http://www.frenchonionsoups.com/French-Onion-Soup-Recipe/beef-consomme-beef-broth-recipes/lamb-broth-recipe.php">French Onion Soups</a></i></span><o:p></o:p></p> <p class="MsoNormal"><span style="font-family:Garamond;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">
<br /></span></p><p class="MsoNormal"><span style="font-family:Garamond;">Ingredients:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">Makes 8-10 cups<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">1-2 lbs of Lamb Bones (may be raw or already cooked)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">1-2 Tbsp of Apple Cider Vinegar (helps to draw out calcium from the bones)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">2 Carrots, cut into thirds <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">2 Celery stalks, cut into thirds<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">1 Onion, peeled and quartered<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">1 Bay leaf (dried or fresh-crack the leaf a couple of times if fresh)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">4 cloves of Garlic, peeled and smashed<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">½ tsp dried Rosemary or 1 sprig of fresh <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">couple of dried Peppercorns (~1 Tbsp)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">Salt, to taste (I use kosher salt)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">
<br /></span></p><p class="MsoNormal"><span style="font-family:Garamond;">Method:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">Preheat oven to 425° F. Roast the bones, onions and carrots in the oven for 30 minutes, stirring them a couple of times. Be careful not to burn anything. You just want to brown the ingredients. (If the bones are already cooked, you can skip this part if you want.) Drain away the fat and then put the vegetables and bones in a large stockpot. (It will be helpful to put the bones on top of the vegetables- they will weigh down the vegetables making it easier to skim off fat as the stock cooks.) Add a little water to the roasting pan and deglaze the pan to get all the browned bits off the bottom of the pan. Add these juices and the cider vinegar to the stockpot. Add just enough cold water to the stockpot to cover the bones. (Adding more water will only make the stock less concentrated in flavor.) Bring the stockpot to a simmer on the stove. (Don’t let it boil- it will turn cloudy and bitter.) Once it starts to simmer, skim off any foamy scum or fat that floats to the surface. Add the rest of the ingredients (celery, garlic, bay leaf, rosemary and peppercorns.) Season with salt and cover loosely. (Leave a steam vent.) Simmer stock for at least 4 hours over low heat. Skim off any fat that surfaces to prevent cloudiness. (Add more water to cover bones, if needed.) Strain out all solids with a cheesecloth lined mesh strainer. Adjust salt and other seasonings (pepper and rosemary-may add another touch of dried rosemary.) Let cool to room temperature and then store in the refrigerator for a few days or in the freezer for a few months. I usually portion out my stock into 2 and 4 cup containers, since these are the quantities that I use the most.<span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p><i>
<br /></i></span></p><p class="MsoNormal"><span style="font-family:Garamond;"><i>For more information on how to make various stocks, their nutritional value and a little history lesson- check out the article <a href="http://www.westonaprice.org/Broth-is-Beautiful.html"><b>Broth is Beautiful</b></a></i></span><span style="font-family:Garamond;"><i> from Sally Fallon Morell, the founder of the Weston A Price Foundation.<span style=""> </span><o:p></o:p></i></span></p> <p class="MsoNormal"><i><!--[if !supportEmptyParas]--> </i></p> <!--EndFragment--> <!--[endif]--><o:p></o:p> <p></p>Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-27142646227821115412010-03-30T11:06:00.000-07:002010-03-30T11:19:20.886-07:00Lamb HamThat's right, I said Lamb Ham! We have just started smoking and curing legs of lamb and selling them as whole legs, halved legs or as sandwich slices. All lamb ham products are $10/lb and available at the farmers market or online.<br /><br />Since this is a new product, I wanted to give it a try. Well, I have to admit it- this actually tastes just like real ham made from a pig! Similar spices and seasonings are used in the curing process so it should not have surprised me as much as it did. However, this is made from lamb and not pork, so it still was a little strange to me that it tasted so similar.<br /><br />I did like it though. And it really was quite easy to prepare, since it is already cooked. All I did was place the lamb ham on a bed of baby potatoes and pour a little broth into the pan to cover the potatoes and to give the lamb ham a little moisture during cooking. Since these legs are smoked, most of the fat has already cooked off leaving the lamb ham very lean. That is why it is important to give your lamb ham some liquid or it will dry out. I then covered the pan with parchment paper and foil and baked it in a 350 oven until the potatoes were soft, about 45 min. to 1 hour. The lamb ham itself really doesn't need to cook that long, just the potatoes. But as long as there is some liquid in the pan, the lamb ham won't dry out. When it came out of the oven, smelling amazing from the sweet spices of cinnamon and cloves, we devoured it instantly! This meal was smokey and aromatic and the flavor was pure ham. I am excited to fry up the leftovers for tomorrow's breakfast or pile it up on a sandwich with some horseradish mayo. Yum!Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-40966450474531165732010-03-23T10:05:00.001-07:002010-03-23T10:24:22.019-07:00March Meat CSA<span style="font-family:georgia;">This month we introduced a brand new meat product- </span><span style="font-weight: bold;font-family:georgia;" >
<br />Pastured Pork</span><span style="font-family:georgia;">!
<br />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. </span> <span style="font-weight: bold;font-family:georgia;" >
<br /><span style="font-size:100%;">
<br />Half Share:</span></span><span style=";font-family:georgia;font-size:100%;" > </span><span style="font-family:georgia;">
<br />1-1.25# Pork Chops </span> <span style="font-family:georgia;">
<br />1-2# Veal Short Ribs (Spareribs)
<br /></span> <span style="font-family:georgia;">.75-1# Lamb Loin Roast/Tenderloin
<br /></span> <span style="font-family:georgia;">.75-1# Beef Ribeye Steak(s) </span> <span style="font-family:georgia;">
<br />1# Ground Beef Patties
<br /></span> <span style="font-family:georgia;">(dependent on weight of short ribs)
<br /></span><span style="font-weight: bold;font-family:georgia;" >
<br />Whole Share:</span><span style="font-family:georgia;"> </span><span style="font-family:georgia;">
<br />1-1.25# Pork Chops
<br /></span> <span style="font-family:georgia;">1-2# Veal Short Ribs (Spareribs)
<br /></span> <span style="font-family:georgia;">.75-1# Lamb Loin Roast/Tenderloin
<br /></span> <span style="font-family:georgia;">.75-1# Beef Ribeye Steak(s) </span> <span style="font-family:georgia;">
<br />.75# Beef Filet Mignon (2 pkg.)
<br /></span> <span style="font-family:georgia;">1# Pork Bacon </span> <span style="font-family:georgia;">
<br />1# Goat Stew Meat
<br /></span> <span style="font-family:georgia;">.75# Lamb Rack Chops
<br /></span> <span style="font-family:georgia;">1.5# Veal Osso Bucco </span> <span style="font-family:georgia;">
<br />1# Ground Beef Patties
<br /></span> <span style="font-family:georgia;">(dependent on weight of short ribs)
<br />
<br /></span><span style="font-family:georgia;">In honor of our <span style="font-style: italic;">NEW</span> pork:</span> <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link style="font-family: georgia;" rel="File-List" href="file://localhost/Users/moshemarvit/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>150</o:Words> <o:characters>856</o:Characters> <o:lines>7</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>1051</o:CharactersWithSpaces> <o:version>11.1287</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--StartFragment--><span style="font-size:14pt;"><b><span style="font-size:100%;">
<br /><span style="font-size:85%;">
<br /></span><span style=";font-family:georgia;font-size:85%;" >Pork Chops with a Curried Apple-Onion Sauce</span></span><span style=";font-family:georgia;font-size:85%;" ><o:p></o:p></span></b></span> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><i><span style="font-size:100%;">Courtesy of <a href="http://www.epicurious.com/recipes/food/views/Pork-Chops-with-Curried-Apple-Onion-Sauce-102469">Epicurious</a></span><o:p></o:p></i></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><b>
<br /></b></span></p><p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:85%;"><b><span style="font-size:100%;">Ingredients:</span><o:p></o:p></b></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><i><span style="font-size:85%;">Serves 4</span><o:p></o:p></i></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:85%;">4 8-ounce pork chops (each 1 inch thick)<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:85%;">1 teaspoon dried thyme<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:85%;">1 teaspoon dried marjoram<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:85%;">1 tablespoon olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 large apple, peeled, cored, chopped<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1/2 onion, chopped<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">6 garlic cloves, minced<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">3/4 cup canned low-salt chicken broth<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1/2 cup dry white wine<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1/4 cup whipping cream<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">2 tablespoons honey mustard<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 teaspoon curry powder<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">
<br /><b>Method:<o:p></o:p></b></span></p> <p class="MsoNormal"><span style=";font-family:georgia;font-size:85%;" >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. </span><span style="font-size:85%;"><o:p style="font-family: georgia;"></o:p></span><span style=";font-family:georgia;font-size:85%;" >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.
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<br /></span></p><p class="MsoNormal"><span style=";font-family:georgia;font-size:85%;" >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! </span><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link style="font-family: georgia;" rel="File-List" href="file://localhost/Users/moshemarvit/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>112</o:Words> <o:characters>644</o:Characters> <o:lines>5</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>790</o:CharactersWithSpaces> <o:version>11.1287</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.0in 1.0in 1.0in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--StartFragment--><span style=";font-family:georgia;font-size:85%;" >Local apples that were harvested this past fall are still available at the farmers markets. Both <span style="font-style: italic; font-weight: bold;">Green City</span> and <span style="font-weight: bold; font-style: italic;">Logan Square</span> host <span style="font-weight: bold;">Hillside Orchards</span> of Berrien Springs, MI. <a href="http://www.hillsideorchards.us/"><span style="font-weight: bold;">Hillside Orchards</span></a> 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 <span style="font-style: italic;">Jonathan, Northern Spy, Winesap and Golden Delicious</span>. All of these varieties would be wonderful in this <span style="font-weight: bold; font-style: italic;">Curried Apple-Onion Sauce</span>. </span> <!--EndFragment--></p>Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-82659727859979882652010-03-23T08:48:00.000-07:002010-03-23T13:00:26.019-07:00Spring Holidays<span style="font-style: italic;"><span style="font-weight: bold;">Passover</span> and <span style="font-weight: bold;">Easter</span> are right around the corner. <span style="font-weight: bold;">Passover starts at sundown on Monday March 29th and Easter Sunday is on April 4th.</span> Both of these holidays are traditionally celebrated with a meal that has lamb as the main course. A beautiful leg of lamb symbolizes <span style="font-weight: bold;">Spring</span> and the <span style="font-weight: bold;">"Christian Paschal Lamb" or Jesus Christ</span> and is often the main dish for Easter dinner. Lamb shanks are always found on the Jewish table at <span style="font-weight: bold;">Passover or Pesach</span>, since a shank bone is an important part of the <span style="font-weight: bold;">seder plate</span>. The shank bone also known as the <span style="font-weight: bold;">Zeroa or Z'roa</span>, symbolizes the <span style="font-weight: bold;">Korban Pesach or Paschal Lamb</span> which was the sacrificial offering in the Temple of Jerusalem.</span><br /><br />Both Leg of Lamb and Lamb Shanks will be available for pick up at the <span style="font-weight: bold; font-style: italic;">Farmers Market</span> or for <span style="font-weight: bold; font-style: italic;">Fresh Home Delivery</span>.* We will also have both <span style="font-weight: bold;">Pork Hams</span> and <span style="font-weight: bold;">Lamb Hams</span> available for Easter! And if you want something different to grace your holiday table, try a <span style="font-weight: bold;">Smoked Turkey</span>. We are offering our smoked turkeys, halved and weighing around 10 lbs. Both the smoked turkey halves and the lamb hams are <span style="font-weight: bold;">NEW</span> this season, so give one a try and make your holiday table extra special!<br /><br />*<span style="font-style: italic;"><span style="font-weight: bold;">Fresh Home Delivery</span> for the <span style="font-weight: bold;">Easter</span> holiday will take place on <span style="font-weight: bold;">Wednesday March 31st and Thursday April 1st</span>. If Home Delivery is needed for Passover, special arrangements will be made. </span><span style="font-style: italic;">Please place your Fresh Home Delivery (an additional $10 delivery fee applies to all orders) orders with Harry by emailing him at <span style="font-weight: bold;">hcarr@mintcreekfarm.com</span>. </span><br /><span style="font-weight: bold;"><br />Bone-in Leg of Lamb $7/lb</span> <span style="font-weight: bold;"><br />Boneless Leg of Lamb $8.75/lb</span> <span style="font-weight: bold;"><br />Smoked and Cured Lamb Ham $10/lb</span> <span style="font-weight: bold;"><br />Lamb Shanks $5.75/lb</span> <span style="font-weight: bold;"><br />Smoked and Cured Pork Ham $4/lb</span> <span style="font-weight: bold;"><br />Smoked Turkey Halves $6/lb</span><br /><br />And don't forget your <span style="font-weight: bold;">Beitzah or Easter Eggs</span>! We will have our free-range pastured <span style="font-weight: bold;">Chicken Eggs</span> at the <span style="font-weight: bold; font-style: italic;">Green City Farmers Market for $5/dz</span>. No need to dye these eggs, they come already colored for you in shades of brown, white and even the occasional blue-green!*<br />*<span style="font-size:85%;"><span style="font-style: italic;"> Most of our eggs being laid recently have been brown, there are the occasional white and blue-green eggs laid. We cannot take orders for the colored eggs. What you get in your carton is what we get when we pull the eggs from the nest! Enjoy mother nature at work. All eggs are beautiful.</span></span><br /><span style="font-weight: bold;"><br />Happy Spring Holidays!</span>Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-2733629274407900982010-03-01T08:55:00.000-08:002010-03-01T09:37:42.992-08:00Soup and BreadA fellow sheep farmer, <a href="http://www.videnovichfarms.com/">Vera Videnovich</a> sold me a cookbook at the <a href="http://www.logansquarefarmersmarket.org/">Logan Square Farmers Market</a>. It is called <span style="font-style: italic;">Soup and Bread</span>, and it is the culmination of the first annual winter Wednesday night <a href="http://soupnbread.wordpress.com/">Soup and Bread</a> events at the <a href="http://www.hideoutchicago.com/">Hideout</a>. Now, this sounded interesting to me. I personally love soup and bread so I had to have this cookbook and I wanted to learn more about the inspiration behind this cookbook!<br /><br />She explained that <span style="font-style: italic;">every Wednesday evening from 5:30 to 8 pm (January-March/April)</span> the <span style="font-weight: bold;">Hideout</span> on Wabansia Ave. hosts this <span style="font-style: italic;">free</span> event for the community. All are welcome and encouraged to donate what they can to that evening's worthy charity. Every Wednesday, there is a different local charity that is selected to be the recipient of that evening's donations. And the proceeds from the lovely, spiral bound paperback cookbook go to the <a href="http://www.chicagosfoodbank.org/site/PageServer">Greater Chicago Food Depository</a>. And at $20 a book, I couldn't pass up the opportunity to give the the GCFD and score a new cookbook!<br /><br />The cookbook is collection of all the recipes that were contributed to the first winter's worth of <span style="font-weight: bold;">Soup and Bread</span> events. Besides being filled with yummy sounding recipes, the cookbook has a lovely vintage design, created by Sheila Sachs. Sheila and Martha Bayne are the two ladies behind the idea of <span style="font-weight: bold;">Soup and Bread</span>. They have taken on the soup kitchen idea and turned it into an opportunity to inspire professional and amateur chefs/bakers to donate their talents and time back to their community. Besides all the great food and the worthy cause, <span style="font-weight: bold;">Soup and Bread </span>has become a regular happening on many folks social calenders! When you walk into the <span style="font-weight: bold;">Hideout</span> to experience your first <span style="font-weight: bold;">Soup and Bread</span>, you are greeted by a warm and friendly group of folks ready to spend some quality time together.<br /><br />When I went to my first <span style="font-weight: bold;">Soup and Bread</span>, I was greeted at the door by a friendly man and a neighborhood dog. I thought the man was there to check id's, but he laughed and said that this was a family friendly event and that all were welcome. Somehow, he still managed to ask my age...sneaky man! And when I walked into the back room where the event is held, I found a table lined with delicious smelling crockpots ready to be emptied by a hungry crowd of supporters. Standing behind each crockpot was the chef of the soup and they were there to serve you once you decided which amazing soup your were going to eat. If you were lucky, you were able to sneak in a couple trips up to the table to taste a couple of the soups. However, you had to beat out everyone else who had the same idea! There was bread and some lovely desserts in one corner, along with the donation jar. If you wanted a drink, you just went to the bar for one. It was low key and relaxing, and a great way to unwind with friends.<br /><br />I invite you all to go check it out and experience a <span style="font-weight: bold;">Soup and Bread</span> for yourself. I am sure you will be back for a second helping! And if you are interested in trying a <span style="font-style: italic;">Mutton/Lamb Stew </span>topped with<span style="font-style: italic;"> Rosemary Suet Dumplings</span>, please come to the <span style="font-style: italic;">March 10th</span> <span style="font-weight: bold;">Soup and Bread</span>. I will be cooking up this meaty winter stew and looking forward to serving it to all of you. I hope to see you there!Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-55758582561097156062010-02-17T12:46:00.000-08:002010-03-01T08:52:29.966-08:00Winter Market UpdateWe are in the throws of winter these days, but that doesn't mean that we don't have access to locally grown/produced food. There are more and more winter farmers markets popping up around the city. All we need is more folks to know that these opportunities are available to them. If you check out the <a href="http://www.thelocalbeet.com/2010/02/09/tracey-tuesday-reservations-saturday-other-limited-events-local-calendar/">Local Beet</a> you can find a market almost every weekend and in neighborhoods all around the city! A few that we are participating in are:<br /><br /><a href="http://www.chicagogreencitymarket.org/index.asp"><span style="font-weight: bold;">Green City</span></a> at the <span style="font-style: italic;">Peggy Notebaert Nature Center</span> (Saturdays 8am to 1pm)<br />February 27th<br />March 13th<br />March 27th<br />April 10th<br />April 24th<br /><br /><a href="http://www.logansquarefarmersmarket.org/"><span style="font-weight: bold;">Logan Square</span></a> at the <span style="font-style: italic;">Congress Theater</span> (Sundays 10am to 2pm)<br />February 21th<br />February 28th<br />March 7th<br />March 14th<br />March 21st<br />March 28th<br /><br />The <span style="font-weight: bold;"><a href="http://www.emptybottle.com/home.php">Empty Bottle</a> </span><br />Saturday February 27th from 12pm to 5pm<br /><br />We will be selling our pasture raised lamb, mutton, goat, beef and veal. In addition to all these great meat products we will be selling our chicken and duck eggs at the Green City market. We will also be selling our farmstead honey at the Green City and the Empty Bottle markets!<br /><br />We hope to see you at one of these markets. Please help to spread the word to others- bring a friend! Chicago needs more support for its winter farmers markets. We want them to succeed and we need your help.Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-83439965530558845672010-02-16T14:33:00.000-08:002010-02-16T15:03:03.063-08:00February Meat CSALove is in the air and this month's selection of meat is all about cuts that we love and can't live without!
<br />
<br /><span style="font-weight: bold;">Half Share:</span>
<br />1# Ground Lamb
<br />2# Veal Shoulder Chops
<br />1# Beef Skirt Steak
<br />1# Mutton Loin Chops
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<br /><span style="font-weight: bold;">Whole Share:</span>
<br />1# Ground Lamb
<br />2# Veal or Lamb Shoulder Chops
<br />1# Beef Flat Iron Steak
<br />1# Mutton Loin Chops
<br />2# Lamb or Veal Top Round Roast
<br />1# Beef Kabob Meat
<br />1# Lamb Bratwurst Links
<br />1# Veal Sirloin Steak
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<br />This month we offered a new meat to our members, mutton. Mutton has been around for a long time, but it is not a popular meat in America and we rarely ever see it available at market. This is unfortunate because we love mutton and we hope to spread its wonders to Chicago!
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<br />As I was doing research for this month's newsletter, I discovered that the Prince of Wales started in 2004 the <a href="http://www.muttonrenaissance.org.uk/index.php">Mutton Renaissance</a> in Britain. He started the campaign to support British sheep farmers in selling their older animals and to get delicious mutton back on his nation's plates.
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<br />Here in America, we are still in the dark about mutton even with the growing interest in lamb products. In the <a href="http://www.mywire.com/a/Oxford-Enc-Food-Drink-America/Lamb-Mutton/9476167/">Oxford Encyclopedia of Food and Drink in America</a>, I discovered that our country's interest in mutton and lamb has been tied to our war history and the wool market.
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<br />In this month's share, we gave each member a package of Mutton Loin Chops and a recipe for<span style="font-weight: bold;"> Honey and Dry Cider Marinaded Mutton Loin Chops</span>. This recipe comes from a sheep farm in Britain, <a href="http://www.elanvalleymutton.co.uk/acatalog/MuttonRecipes.html">Elan Valley Mutton</a>.
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<br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link rel="File-List" href="file://localhost/Users/moshemarvit/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>141</o:Words> <o:characters>806</o:Characters> <o:lines>6</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>989</o:CharactersWithSpaces> <o:version>11.1287</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--StartFragment--> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><b>Ingredients</b></span><span style="font-weight: normal;font-size:85%;" >:</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><i>Serves 4<o:p></o:p></i></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">4 Mutton Loin Chops</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">3-4 tsp of locally raised Honey* </span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">fresh Rosemary Sprigs </span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 tsp ground Ginger</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">¼ pint of Dry “hard” Cider</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Salt and Pepper </span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">*<i>Mint Creek Farm Honey is now available at the Green City Indoor farmers market. <o:p></o:p></i></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><i><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></i></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><b>
<br /></b></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><b>Method</b></span><span style="font-weight: normal;font-size:85%;" >:<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:georgia;font-size:85%;" >Season the mutton loin chops with salt and pepper. Put chops in a shallow roasting pan and sprinkle the ground ginger on the chops. Drizzle the honey over them and lightly rub the honey and spices into the chops. Lay fresh rosemary sprigs on top of the chops, then pour the dry cider over the meat leaving it to marinade for a couple of hours or overnight if possible. Be sure to cover pan with a double layer of foil (honey is inclined to burn) and braise in a 325-350<span style="">°</span> oven for approximately 2 hours. Remove the meat from the pan and reduce the pan drippings on the stovetop until slightly thickened. Plate the loin chops, and drizzle the cider sauce over top. Garnish your meat platter with more fresh rosemary sprigs.</span><span style="font-size:85%;"><o:p></o:p></span></p> <!--EndFragment-->
<br />And since we mentioned the local honey, we are proud to announce that we have released our 2009 <a href="http://mintcreekfarm.blogspot.com/2009/09/real-thing.html">farmstead honey</a> at the Green City Farmers Market! It will be available now at every market, until supplies last. We are retailing it at 1lb for $8, 2lbs for $15 and 5lbs for $35.
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<br />Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-13803792938342482632010-01-26T11:03:00.000-08:002010-01-26T11:37:57.533-08:00January Meat CSA<span style="font-family:georgia;">January was a cold and snowy month, one that is perfect for tough cuts of meat that require long slow cooking methods to render fork tender meals! We gave our members just that for this month's CSA share.</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Half Share:</span><br /><span style="font-family:georgia;">1# Lamb Italian Sausage</span><br /><span style="font-family:georgia;">1# Ground Veal</span><br /><span style="font-family:georgia;">1.5-2# Beef Short Ribs</span><br /><span style="font-family:georgia;">1-1.5# Lamb Leg Steaks</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Whole Share:</span><br /><span style="font-family:georgia;">1# Lamb Italian Sausage</span><br /><span style="font-family:georgia;">1# Ground Veal</span><br /><span style="font-family:georgia;">2# Beef Round Steak</span><br /><span style="font-family:georgia;">1# Lamb Leg Steak</span><br /><span style="font-family:georgia;">1# Lamb Stew Meat or Boneless Neck Filets</span><br /><span style="font-family:georgia;">1# Goat Rack Chops</span><br /><span style="font-family:georgia;">1.5# Veal Rack Chops (pkg. of 2 chops)</span><br /><span style="font-family:georgia;">1.5# Beef Marrow/Soup Bones (2 pkg.)</span><br /><br /><span style="font-family:georgia;">One of my favorite beef cuts is short ribs. These meaty bones scream to be braised for a long time in a flavorful sauce. The meat just falls of the bone and shreds perfectly. Cook up a mushroom risotto, black beans or a cheesy polenta and you have the ultimate comfort food to warm you heart and soul.</span><br /><br /><span style="font-family:georgia;">Here is one of my favorite recipes from </span><a style="font-family: georgia;" href="http://smittenkitchen.com/2008/12/braised-beef-short-ribs/">Smitten Kitchen</a><span style="font-family:georgia;">:</span><span style=";font-family:";" ><!--[endif]--><o:p></o:p></span> <p style="margin: 0.1pt 0in;font-family:georgia;"><span style=""><span style="font-weight: bold;">Braised Short Ribs with Horseradish Cream</span><i><br /></i></span></p><p style="margin: 0.1pt 0in;font-family:georgia;"><span style=""><i>Serves 4 (generously) to 6<o:p></o:p></i></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">6 beef short ribs, about 14 to 16 ounces each<br />1 tablespoon thyme leaves, and 4 whole sprigs thyme<br />1 tablespoon freshly cracked black pepper<br />3 tablespoons extra-virgin olive oil<br />1 cup diced onion<br />1/3 cup diced carrot<br />1/3 cup diced celery<br />2 bay leaves<br />2 tablespoons balsamic vinegar<br />1 1/2 cups port<br />2 1/2 cups hearty red wine<br />6 cups beef or veal stock<br />4 sprigs flat-leaf parsley<br />Kosher salt and freshly ground black pepper<o:p></o:p><br /></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:100%;"><span style="font-size:85%;">Horseradish Cream (recipe follows)</span><o:p></o:p></span></p> <p style="margin: 0.1pt 0in;font-family:georgia;"><span style=""><br /></span></p><p style="margin: 0.1pt 0in;font-family:georgia;"><span style="">Season the short ribs with 1 tablespoon of thyme and the cracked black pepper. Use your hands to coat the meat well. Cover, and refrigerate overnight. Take the short ribs out of the refrigerator an hour before cooking, to come to room temperature. After 30 minutes, season them generously on all sides with salt. When you take the ribs out of the refrigerator, preheat the oven to 325 degrees F. When it’s time to cook the short ribs, heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil, and wait a minute or two, until the pan is very hot and almost smoking. Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides. Depending on the size of your pan, you might have to sear the meat in batches. Do not crowd the meat or get lazy or rushed at this step; it will take at least 15 minutes. [I find this takes closer to 45 minutes if you're really thorough. Be thorough!] When the ribs are nicely browned, transfer them to a plate to rest. Turn the heat down to medium, and add the onion, carrot, celery, thyme springs, and bay leaves. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Add the balsamic vinegar, port, and red wine. Turn the heat up to high, and reduce the liquid by half. Add the stock and bring to a boil. Arrange ribs in the pot, lying flat, bones standing up, in one layer. Scrape any vegetables that have fallen on the ribs back into the liquid. The stock mixture should almost cover the ribs. Tuck the parsley sprigs in and around the meat. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven for about 3 hours. To check the meat for doneness, remove the lid and foil, being careful of the escaping steam, and piece a short rib with a paring knife. When the meat is done, it will yield easily to a knife. Taste a piece if you are not sure. [If you would like to cook these a day ahead, this is where you can pause. The next day, you can remove the fat easily from the pot -- it will have solidified at the top -- bring these back to a simmer on the stove or in an oven, and continue.] Let the ribs rest 10 minutes in their juices, and then transfer them to a baking sheet. Turn the oven up to 400 degrees F. Place the short ribs in the oven for 10 to 15 minutes to brown. Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. Skim the fat from the sauce (if you made these the day before, you will have already skimmed them) and, if the broth seems thin, reduce it over medium-high heat to thicken slightly. Taste for seasoning. Serve with horseradish cream (recipes below) on the side.<o:p></o:p></span></p> <p style="margin: 0.1pt 0in;font-family:georgia;"><span style=""><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span><strong></strong><span style="font-size:100%;"><strong style="font-weight: normal;"><span style=""><br /></span></strong></span></p><p style="margin: 0.1pt 0in;font-family:georgia;"><span style="font-size:100%;"><strong style="font-weight: normal;"><span style=""><span style="font-weight: bold;">Horseradish Cream</span>:</span></strong></span><span style="font-size:12pt;"><o:p></o:p></span></p> <p style="margin: 0.1pt 0in;font-family:georgia;"><span style="">3/4 cup créme fraîche<br />1 tablespoon prepared horseradish<br />Kosher salt and freshly ground black pepper<o:p></o:p></span></p> <p style="margin: 0.1pt 0in;font-family:georgia;"><span style=""><br /></span></p><p style="margin: 0.1pt 0in;font-family:georgia;"><span style="">Combine the créme fraîche and horseradish in a small bowl. Season with 1/4 teaspoon salt and pepper. Taste for balance and seasoning.<o:p></o:p></span></p> <!--EndFragment--><br /><span style="font-family:georgia;">And if you have never tried <span style="font-weight: bold;">Marrow Bones</span>, you have to give them a whirl. We have some that are incredibly meaty and would be perfect as an elegant <a href="http://mikes-table.themulligans.org/2008/02/20/osso-bucco/">Osso Bucco</a> entree with the <span style="font-style: italic;">marrow </span>being utilized as an appetizer.</span><br /><br /><span style="font-family:georgia;">Here is a recipe for <span style="font-weight: bold;">Roasted Marrow Bones</span> from Fergus Henderson:</span><span style=";font-family:";" ><o:p></o:p></span><span style=";font-family:";" ><!--[endif]--><o:p></o:p></span><br /><br /><p style="margin: 0.1pt 0in;font-family:georgia;"><span style="">8-12 center cut beef or veal marrow bones<o:p></o:p></span></p> <p style="margin: 0.1pt 0in;font-family:georgia;"><span style="">1 c roughly chopped fresh parsley<o:p></o:p></span></p> <p style="margin: 0.1pt 0in;font-family:georgia;"><span style="">2 shallots, thinly sliced<o:p></o:p></span></p> <p style="margin: 0.1pt 0in;font-family:georgia;"><span style="">2 t capers<o:p></o:p></span></p> <p style="margin: 0.1pt 0in;font-family:georgia;"><span style="">1 ½ T extra virgin olive oil<o:p></o:p></span></p> <p style="margin: 0.1pt 0in;font-family:georgia;"><span style="">2 t fresh lemon<span style=""> </span>juice<o:p></o:p></span></p> <p style="margin: 0.1pt 0in;font-family:georgia;"><span style="">course sea salt to taste<o:p></o:p></span></p> <p style="margin: 0.1pt 0in;font-family:georgia;"><span style="">toasted baguette slices<o:p></o:p></span></p> <p style="margin: 0.1pt 0in;font-family:georgia;"><span style=""><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p style="margin: 0.1pt 0in; font-family: georgia;"><br /></p><p style="margin: 0.1pt 0in; font-family: georgia;">Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.) Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.</p> <!--EndFragment--><br /><span style="font-family:georgia;">Check out this video with Fergus Henderson as he prepares this unique and delicious dish:</span><br /><a href="http://video.nytimes.com/video/2007/10/18/dining/1194817116711/bone-marrow-by-fergus-henderson.html"><span style="font-family:georgia;">http://video.nytimes.com/video/2007/10/18/dining/1194817116711/bone-marrow-by-fergus-henderson.html</span></a>Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-73923074822059265532010-01-12T07:26:00.000-08:002010-01-26T11:02:38.499-08:00A New Look for Mint Creek Farm<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDq91fFoTGdFPR7f1Uf5bnvpLpS5VDjOZFObBuMyXJO95lsIRQzGYMGJe2DnWtH1-_RozPbuo43xI6dm7XhTbCHrOGNJkSG8kfXjPN_YpH8Frrv0vE9Pzm0ByqPVXxzySRD5GXbnwM8JS/s1600-h/MCF_4C_logo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDq91fFoTGdFPR7f1Uf5bnvpLpS5VDjOZFObBuMyXJO95lsIRQzGYMGJe2DnWtH1-_RozPbuo43xI6dm7XhTbCHrOGNJkSG8kfXjPN_YpH8Frrv0vE9Pzm0ByqPVXxzySRD5GXbnwM8JS/s320/MCF_4C_logo.jpg" alt="" id="BLOGGER_PHOTO_ID_5431123077922893570" border="0" /></a><br />We are proud to share with you our brand new logo. This logo was designed for us by one of our very own CSA Members, <a href="http://www.jakze.com/comix/comix.html">Sarah Becan</a>. Sarah spent an afternoon with us at the farm and has been a CSA Member since we first started the program. We could not have found a better candidate to create an image as important as this one for us. She worked hard on this design and we appreciate her patience (in dealing with us changing our mind constantly) and talent. We think she created the perfect design to characterize our little haven at Mint Creek Farm. Thank you Sarah!Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-58563191786462018892009-12-27T11:35:00.000-08:002010-01-12T07:24:43.478-08:00December Meat CSA <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/moshezmarvit/Library/Caches/TemporaryItems/msoclip/0clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>64</o:Words> <o:characters>370</o:Characters> <o:company>Chicago-Kent College of Law</o:Company> <o:lines>3</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>454</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">For the month of December we are excited to offer a limited seasonal product, our Heritage Stew Hens! These flavorful stewing hens are the perfect main ingredient in chicken broth or for an elegant Coq au Vin. We also celebrated the holidays with our members by giving everyone a lovely Rack of Lamb for their holiday table. And as a stocking stuffer, we tucked into everyone's bag either Lamb Suet or Lamb Liver and Kidneys. These novel morsels are very healthy and tasty and are becoming quite popular among top chefs!</span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><b style="">
<br /></b></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><b style="">Half share:
<br /></b>2-3# Heritage Stew Hen </span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1-2# French Rack of Lamb or Lamb Loin Roast </span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1# Beef Stew </span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Bonus: Lamb Suet or Assorted Lamb Organ Meats</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">
<br /><b style="">Whole share:</b>
<br />2-3# Heritage Stew Hen
<br /></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1-2# French Rack of Lamb or Lamb Loin Roast
<br /></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1# Veal Stew </span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">2-3# Beef Rump Roast or Chuck Roast</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1# Lamb Breakfast Sausage Links</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1# Ground Goat </span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><span style="font-family:georgia;">Bonus: Lamb Suet or Assorted Lamb Organ Meats</span>
<br /></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><o:p>
<br /></o:p></span></p><span style="font-weight: bold;font-family:georgia;font-size:100%;" >Rosemary Suet Dumplings</span><span style=";font-family:georgia;font-size:100%;" >
<br /><a href="http://www.bbc.co.uk/food/recipes/database/lambstewwithrosemary_90363.shtml"><span style="font-style: italic;">Adapted from BBC recipes </span></a>
<br /></span><span style=";font-family:georgia;font-size:100%;" ><span style="font-style: italic;">These are a perfect addition to your favorite beef or lamb stew recipe. Just add them on top of the stew for the last 20 minutes of cooking and you will have perfectly steamed stew dumplings. A yummy winter comfort food like no other!</span>
<br /></span><span style=";font-family:georgia;font-size:100%;" >
<br /></span><span style=";font-family:georgia;font-size:100%;" >Ingredients:</span><span style=";font-family:georgia;font-size:100%;" >
<br /></span><span style=";font-family:georgia;font-size:100%;" >· 2/3 c / 5 oz of flour</span><span style=";font-family:georgia;font-size:100%;" >
<br /></span><span style=";font-family:georgia;font-size:100%;" >· 1/4 c / 2 1/4 oz of shredded suet</span><span style=";font-family:georgia;font-size:100%;" >
<br /></span><span style=";font-family:georgia;font-size:100%;" >· 1/2 t of baking powder</span><span style=";font-family:georgia;font-size:100%;" >
<br /></span><span style=";font-family:georgia;font-size:100%;" >· pinch of salt</span><span style=";font-family:georgia;font-size:100%;" >
<br /></span><span style=";font-family:georgia;font-size:100%;" >· 1 T of finely chopped fresh rosemary</span><span style=";font-family:georgia;font-size:100%;" >
<br /></span><span style=";font-family:georgia;font-size:100%;" >· 3-5 T cold water</span><span style=";font-family:georgia;font-size:100%;" >
<br /></span><span style=";font-family:georgia;font-size:100%;" >· 2 c / 500 ml of stock or water</span><span style=";font-family:georgia;font-size:100%;" >
<br /></span><span style=";font-family:georgia;font-size:100%;" >(only necessary if you are not adding them directly to a stew)</span><span style=";font-family:georgia;font-size:100%;" >
<br />
<br /></span><span style=";font-family:georgia;font-size:100%;" >Method:</span><span style=";font-family:georgia;font-size:100%;" >
<br /></span><span style=";font-family:georgia;font-size:100%;" >Mix together the flour, suet, baking powder and salt in a bowl. Stir in the fresh rosemary. Add enough of the water to form a sticky dough. With floured hands, divide the dough into 12 pieces and roll into balls. Place the balls on a plate and chill in the refrigerator for 10-15 minutes. Bring the stock or water to a simmer then add the dumplings and cook for 6-8 minutes, or until cooked through. Serve with your favorite stew meat and enjoy!</span>
<br /><!--EndFragment--> Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-72746079705396921652009-12-15T12:10:00.000-08:002009-12-15T12:29:51.163-08:00Holiday Specials<meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link rel="File-List" href="file://localhost/Users/moshemarvit/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>780</o:Words> <o:characters>4448</o:Characters> <o:lines>37</o:Lines> <o:paragraphs>8</o:Paragraphs> <o:characterswithspaces>5462</o:CharactersWithSpaces> <o:version>11.1282</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} @font-face {font-family:Verdana; panose-1:0 2 11 6 4 3 5 4 4 2; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} @font-face {font-family:Georgia; panose-1:0 2 4 5 2 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} a:link, span.MsoHyperlink {color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {color:purple; text-decoration:underline; text-underline:single;} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.0in 1.0in 1.0in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--StartFragment--> <p class="MsoNormal"><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >We love the holidays here at Mint Creek Farm and we are very excited to share with all of you some of our <b>"Best Specials of the Year"</b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" > for the holiday season. These specials will run NOW through the 22nd of December (one week only), so hurry and get your order in while supplies last!</span><span style="color: rgb(102, 102, 102);font-family:Verdana;font-size:85%;" >
<br />
<br /></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >1. We have drastically dropped the price on ALL <b>Racks of Lamb</b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >, <b>Lamb Loin Chops</b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" > and <b>Lamb Rack Chops</b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" > to <b>$14/lb</b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >! <b><i>And for this week only- Get an additional 10% OFF when you purchase at least 5 lbs. of Racks, Loin Chops OR Rack Chops</i></b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >. Offer good for 5 lbs of any 1 of these items, but we will offer 10% OFF of each of these items! So, go ahead and purchase 5 lbs. of Racks (Get 10% OFF), 5 lbs. of Loin Chops (Get 10% OFF) and 5 lbs. of Rack Chops (Get 10% OFF)! That adds up to a ton of savings for you and some tasty presents for your family and friends too.</span><span style="color: rgb(102, 102, 102);font-family:Verdana;font-size:85%;" >
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<br /></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >2. <b>Save 25% OFF ALL Ground Beef and Ground Veal! <i>Buy 1lb of Ground Beef or Ground Veal and Get the second one 1/2 OFF. </i></b></span><span style="color: rgb(102, 102, 102);font-family:Verdana;font-size:85%;" >
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<br /></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >3. <b>FREE Shipping on ALL online orders over $100!</b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" > Please order by Friday December 18th, so we can get your present to its recipient in time for Christmas.</span><span style="color: rgb(102, 102, 102);font-family:Verdana;font-size:85%;" >
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<br /></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >4. <b>Gift Certificates</b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" > are NOW available for <b>$25, $50, $75 or $100</b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" > increments. <b><i>Get an additional $5 FREE gift certificate for every $50 purchased in Mint Creek Farm Gift Certificates!</i></b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" > These make great stocking stuffers!</span><span style="color: rgb(102, 102, 102);font-family:Verdana;font-size:85%;" >
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<br /></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >5. <b>Fresh Christmas Turkeys delivered to your home in time for your holiday meal!</b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" > Each turkey is <b>$5.25/lb plus $10 for delivery</b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >. The average weight for our turkeys this time of year is around 15 lbs.- perfect for a large holiday crowd. All turkeys will be processed on December 22nd and will be delivered Fresh to your door on either <b><i>Wednesday December 23rd or Thursday December 24th</i></b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >. Turkeys are limited to a first come first serve basis, so place your order Today! Call 815.256.2202 for reservations.<b>
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<br /></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >6. <b>Winter CSA Shares for February-April are still available!</b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" > Get 3 months of organically raised grass-fed meat for only <b>$150!</b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" > This includes 5 lbs. of meat/month (15 lbs total). <b><i>Each share will contain an assortment of cuts from our lamb, goat, beef and rose veal.</i></b></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" > For more information please email us at </span><span style="color: rgb(102, 102, 102);font-family:Verdana;font-size:85%;" ><a href="http://us.mc576.mail.yahoo.com/mc/compose?to=hcarr@mintcreekfarm.com">hcarr@mintcreekfarm.com</a></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >. Shares may be purchased on our website at </span><span style="color: rgb(102, 102, 102);font-family:Verdana;font-size:85%;" ><a href="http://rs6.net/tn.jsp?et=1102888183167&s=807&e=001OfurcLlHPug2XNbWoEWun66A3pu7g2rjyKPAC6tYyyHI-9jUC1HjGSUgom4eH8ATdfAWQQZLLN7ninn6acnZwYOSf_YEfze-7RZ0HhoNr5joR_3jLzLirg==">www.mintcreekfarm.com</a></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >.</span><span style="color: rgb(102, 102, 102);font-family:Verdana;font-size:85%;" >
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<br /></span><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" >We hope that there is something here for everyone's last minute shopping list. <b><i>
<br /></i></b></span></p><p class="MsoNormal"><span style="color: rgb(102, 102, 102);font-family:Georgia;font-size:85%;" ><b><i>Enjoy and We Wish You a Warm and Wonderful Holiday Season!</i></b></span><span style="font-family:Georgia;"><o:p></o:p></span></p> <!--EndFragment--> Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com1tag:blogger.com,1999:blog-1325414756919670705.post-88100866324420198762009-12-11T09:49:00.000-08:002009-12-11T11:03:44.914-08:00Stew HensWhat exactly is a stew hen? Well, it is a laying hen that is past her prime. So, you turn that hen into a rich flavorful broth that can be used in many different recipes! In my last posting I have my go-to recipe for making broth with either a stew hen or a leftover roasting carcass. If you want a thinner liquid always use a whole hen to create a higher meat to bone ratio. If you want a thicker stock rich in collagen, always use a leftover carcass that has a lower meat to bone ratio. Either are perfect for soups and stews but if you want to make a sauce with this liquid always use a collagen-rich chicken stock instead of a broth! The stock helps to bind the fat from pan drippings (au jus) so you have a completely coagulated sauce. Broth would not bind the fat and just give you a "broken" sauce. It is kind of like making a salad dressing. You add enough fat (oil) until everything binds or emulsifies. Stock can also be used as an alternative to cream or butter when deglazing your roasting pans. And I might add here, that you should always roast your meats in a "flame-proof" roasting pan, that you can place over your stove burners to deglaze all those flavorful fatty drippings! Never waste your pan drippings. They will create a dimension to any sauce that will elevate your dish and make you everyone's favorite chef. Now where do you get your hands on a stew hen? Ask around at the farmers market. We had processed a few with our Thanksgiving turkeys, but they went to our CSA Members. We may do some more, but it depends on the hens. And remember to always use your turkey carcasses for stock too!<br /><br />Now if you make some homemade broth or stock, here is an excellent soup that my family loves!<br /><br /><span style="font-weight: bold;">Turkey/Chicken Tortilla Soup</span><br /><span style="font-style: italic;font-size:85%;" >Adapted from the Rebar Cookbook</span><br /><br />Ingredients:<br />8 cups of homemade broth<br />1 large yellow onion, sliced<br />1/2 head of garlic, peeled and chopped<br />dried oregano<br />2 hot peppers, fined diced (I used poblanos, but if you want more heat use jalapenos)<br />3 cups of frozen corn kernels (try to find fire-roasted corn- it gives the soup a slightly smoky-sweet flavor)<br />1 large red bell pepper, finely chopped<br />1 large orange bell pepper, finely chopped<br />2 cups of shredded meat (I used up the rest of our turkey leftovers)<br />store bought corn tortilla chips<br />2 avocados, diced<br />shredded Mexican cheese<br /><br />Method:<br />Cook the onion in a little olive oil until it is translucent and starting to caramelize. Add the garlic and season to taste with salt, pepper, paprika (sweet or smoky) and the oregano. Cook until garlic is fragrant and lightly golden. Add the hot peppers, be careful not to "smell" the pot at this point. Hot peppers will burn your nasal passage once they get a little hot in a pan! Cook the peppers until soft. Add the sweet bell peppers and corn to the pot and give a good stir to make sure all the seasonings are well mixed. Add a little more oil to coat and adjust seasonings to taste. Add the shredded meat and pour the broth over everything. Stir to incorporate all of the flavors. Cover loosely, and bring to a boil. Reduce heat and simmer until all the vegetables are cooked and the soup has had a chance to let all the flavors meld together, at least 20 minutes. Ladle the soup into serving bowls and top with shredded cheese, diced avocados and crushed tortilla chips. Enjoy the soup as everything slowly melts into it creating many different flavor sensations!Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-59449352286823721952009-12-03T14:53:00.000-08:002009-12-07T16:51:36.261-08:00Post Turkey Wrap UpWe wanted to thank everyone who got their Thanksgiving turkey from us this November. We sold over 200 turkeys this year! Many more than we had sold the previous year, so thank you. We hope that you all enjoyed them as much as we enjoyed raising them for you. Right before the holiday, Channel 7 news can out to the farm to film the turkeys and to interview Harry. Here is the clip for you to enjoy:<br /><object id="otvPlayer" height="268" width="400"><br /><param name="movie" value="http://cdn.abclocal.go.com/static/flash/embeddedPlayer/swf/otvEmLoader.swf?version=&station=wls&section=&mediaId=7130527&cdnRoot=http://cdn.abclocal.go.com&webRoot=http://abclocal.go.com&site="><br /><param name="allowScriptAccess" value="always"><br /><param name="allowNetworking" value="all"><br /><param name="allowFullScreen" value="true"><br /><embed id="otvPlayer" type="application/x-shockwave-flash" allowscriptaccess="always" allownetworking="all" allowfullscreen="true" src="http://cdn.abclocal.go.com/static/flash/embeddedPlayer/swf/otvEmLoader.swf?version=&station=wls&section=&mediaId=7130527&cdnRoot=http://cdn.abclocal.go.com&webRoot=http://abclocal.go.com&site=" height="268" width="400"></embed><br /><br /></object><br /><object id="otvPlayer" height="268" width="400"><br /><param name="movie" value="http://cdn.abclocal.go.com/static/flash/embeddedPlayer/swf/otvEmLoader.swf?version=&station=wls&section=&mediaId=7130527&cdnRoot=http://cdn.abclocal.go.com&webRoot=http://abclocal.go.com&site="></object>I prepared my turkey this year as simply as possible. I made an aromatic lemon-herb rub that I spread under the skin and over the meat. This salty-herb mixture is given a boost of flavor by fresh lemon juice, which also acts as a binder to give the dry salt-herb mixture the structure of a spreadable paste. Works wonders and the turkey was scented with the fresh and light flavor of fresh lemon juice! I even smelled the lemon when I made up a batch of my homemade stock and I didn't even add any additional lemon juice.<br /><br />Now if you did not make a batch of turkey stock from your turkey this Thanksgiving, shame on you. It is so easy and wonderful to use in just about anything. We froze most of our stock but we also used it in making Turkey Tortilla Soup when we were trying to be creative with our leftovers. We loved this soup so much we ate it for 4 days straight! It will definately be making another appearance in our household next year. (We are always looking for good ways to use up turkey leftovers, so if you have suggestions-please share!)<br /><br /><span style="font-weight: bold;font-size:100%;" >Homemade Turkey/Chicken Stock</span>:<br /><span style="font-style: italic;">Ingredients</span>:<br />1 turkey or chicken carcass or 1 stew hen<br />enough water to cover the carcass or stew hen<br />1 onion (quartered)<br />(may use the green parts of 1-2 leeks)<br />1/2 head of garlic (cloves peeled and smashed)<br />4-6 carrots (cut into thirds)<br />(may use 1-2 quartered apples or 1-2 roughly chopped sweet potatoes- something sweet)<br />4-6 celery stalks (cut into thirds)<br />(may use 1-2 roughly chopped celeriac- something earthy)<br />2-3 parsnips (cut into thirds)<br />(may use 2-3 quartered turnips- something peppery or spicy)<br />1 bunch of fresh flat leaf parsley or parsley stems<br />4 whole bay leaves (preferably fresh- crack the leaf to release the oils)<br />1 T of whole black peppercorns<br />1 T of course kosher or sea salt<br /><br /><span style="font-style: italic;">Method</span>:<br />Put everything into a large stock pot and cover with water. Make sure that the carcass or hen is completely covered. The rest of the ingredients will either sink or float, so gauge the water level on the bird. Cover the pot, but leave the lid ajar to let out steam. Bring the pot to a boil and then lower the heat to medium-low and simmer the stock for at least 2 hours. Check occasionally to make sure it does not boil over and to monitor how rapid it simmers. The stock is done when you can push on the carcass or hen and it collapses with a little force. The bones should just fall apart to ensure that all the connective tissue has been broken down thoroughly. Turn off heat and let cool to room temperature. Strain out all the solids and let the rich broth cool before you package it up in freezer containers. Once the bones are cool enough to handle, you may pick off all the meat and use it for another use. Stock can be stored in the refrigerator for 3 days or in the freezer for 2 months. Once you make stock you will never want to use store-bought broth again. It is also a great way to use up vegetable odds and ends without wasting them! Homemade stock is both tasty and economical. Enjoy!Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-68142339659954039752009-11-18T13:51:00.000-08:002009-11-18T14:09:33.103-08:00November Meat CSAThe Winter CSA is finally here and we have distributed our first month's worth of shares to all our new and returning members! This month is an exciting one, because everyone got a little taste of all the different types of meat products that we have. This includes our lamb, goat, beef and rose veal.<br /><br /><span style="font-weight: bold;">Half Share:</span><br />1# of ground beef<br />1# of goat or lamb loin medallions<br />1.5# of rose veal scallops<br />1.5# of lamb or goat shanks<br /><br /><span style="font-weight: bold;">Whole Share:</span><br />1# of ground beef<br />1# of goat or lamb loin medallions<br />1.5# of rose veal scallops<br />1.5# of lamb or goat shanks<br />1# of beef cube steak<br />2# of goat spareribs<br />.5# of rose veal porterhouse steak<br />1.5# of lamb top round roast<br /><br />Besides a great assortment of grass-fed meat, our members received an exclusive member newsletter full of recipes, wine pairings, farm happenings and more!<br /><br />They also receive a Member Discount Card good for any farmers market purchases made during the duration of their membership. This card saves them 10% off all their purchases, including their Thanksgiving Turkey!<br /><br />And if you are looking for a delicious and easy way to prepare your pasture-raised turkey this year, check out my favorite recipe on <span style="font-style: italic;">Bon Appetit</span>. It is for a <a href="http://www.bonappetit.com/magazine/2008/11/salted_roast_turkey_with_herbs_and_shallot_dijon_gravy">Salted Roast Turkey with Herbs and a Shallot-Dijon Gravy</a>. Yum!<br /><br /><span style="font-weight: bold; font-style: italic;">Happy Thanksgiving Everyone </span>Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-73495368687101266192009-11-12T17:31:00.000-08:002009-11-12T17:46:45.035-08:00Trials and Tribulations of TurkeysThere is still time to order your Thanksgiving Turkey. However, due to the extremely cold weather that we had in October our turkeys have not gained the weight that we were hoping that they would. They are still plump and delicious, just a pound or two lighter than we would have liked. It looks like 16 lbs is going to be our maximum weight this holiday season. However, we still have plenty of birds in the 9-12 lb range. This size is great for dinner parties of 6-8 guests. If you would like a larger bird in the 13-16 lb range then we ask that you reserve your bird for pick up at the <a href="http://mintcreekfarm.blogspot.com/2009/10/turkey-time.html">Logan Square Market</a> (frozen) on Sunday November 22nd or for <a href="http://mintcreekfarm.blogspot.com/2009/10/turkey-time.html">Home Delivery</a> (fresh w/ $10 delivery fee). All turkeys are $5.25/lb and raised on organic pastures supplemented with non-gmo feed. If you have any questions, please call us at 815.256.2202.Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-7266841907224402102009-11-02T11:06:00.000-08:002009-11-02T11:08:15.235-08:00Indoor Farmers Market ScheduleThis is it. Fall is upon us and we are at the end of the outdoor Farmers Market season. Never fear, there are more Indoor Farmers Market opportunities then ever before. What is even more exciting is that Mint Creek Farm is going to be participating in these markets, so you can have your grass-fed lamb, goat, beef and rose veal all year long!!!!! Eating local has never been easier.<br /><br /><span style="font-weight: bold;font-size:130%;" >Sundays: Logan Square/Wicker Park</span><br />At the<span style="font-weight: bold; font-style: italic;"> <a href="http://congresschicago.com/index.php?section=6">Congress Theater</a></span> 2135 N Milwaukee Avenue<br /><span style="font-weight: bold;">November</span> 1st, 8th, 15th and the 22nd<br /><span style="font-weight: bold;">December</span> 6th, 13th and the 20th<br /><span style="font-weight: bold;">January</span> 10th, 17th, 24th and the 31st<br /><span style="font-weight: bold;">February</span> 7th, 14th, 21st and the 28th<br /><span style="font-weight: bold;">March</span> 7th, 14th, 21st and the 28th<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Wednesdays: Green City</span></span><br />At the <a href="http://www.naturemuseum.org/index.php?id=168"><span style="font-weight: bold; font-style: italic;">Peggy Notebaert Nature Center</span></a> 2430 N Cannon Drive<br /><span style="font-weight: bold;">November</span> 11th, 18th and the 25th<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Saturdays: 61st Street</span></span><br />At the <a href="http://experimentalstation.org/contact"><span style="font-weight: bold; font-style: italic;">Experimental Station</span></a> 6100 S Blackstone Avenue<br /><span style="font-weight: bold;">November</span> 7th, 14th and the 21st<br /><span style="font-weight: bold;">December</span> 5th, 12th and the 19th<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Saturdays: Green City</span></span><br />At the <a href="http://www.naturemuseum.org/index.php?id=168"><span style="font-weight: bold; font-style: italic;">Peggy Notebaert Nature Center</span></a> 2430 N Cannon Drive<br /><span style="font-weight: bold;">November</span> 7th, 14th and the 21st<br /><span style="font-weight: bold;">December</span> 5th, 12th and the 19th<br /><span style="font-weight: bold;">January</span> 16th<br /><span style="font-weight: bold;">February</span> 13th and the 27th<br /><span style="font-weight: bold;">March</span> 13th and the 27th<br /><span style="font-weight: bold;">April</span> 10th and the 24th<br /><br />We look forward to seeing you at market this winter!Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-32859061770460634332009-10-26T14:59:00.000-07:002009-10-29T14:48:40.490-07:00Updated Turkey Info<span style="font-weight:bold;">Online turkey reservations are NOW available! Click <a href="http://www.mintcreekfarm.com/turkey.html">here</a> to reserve your holiday turkey today.</span><br /><br />We just updated our info on the original turkey blog posting. We now have all of the winter market locations for each of the Indoor Farmers Markets. Please check to make sure you know where and when to pick up your turkey! You can continue to order your turkeys at the farmers market, by giving us a call at 815.256.2202 or now online.Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-19780781929506889702009-10-22T12:20:00.000-07:002009-10-23T16:59:17.993-07:00What's on Sale This Week at Market (10-24 and 10-25)<span style="font-weight: bold;">Sale Items: All items 15% Off</span><br /><span style="font-style: italic;">Rack of Lamb</span><br /><span style="font-style: italic;">Loin Medallions</span><br /><span style="font-style: italic;">Bone-in Lamb Loin Roast</span><br /><span style="font-style: italic;">Boneless Lamb Loin Roast</span><br /><br />This is the last official outdoor farmers market weekend and we wanted to offer up a little something special, rack of lamb and loin roasts. So pour yourself a glass of wine and prepare to wow yourself with one of these simple and spectacular recipes.<br /><br /><a href="http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=4651">Roasted Lamb Loin with Cabernet Sauce</a><br /><a href="http://www.recipe.com/lamb-loin-with-pomegranate-orange-compote/">Lamb Loin with Pomegranate Orange Compote</a><br /><a href="http://events.nytimes.com/recipes/2418/1985/05/01/Medallions-of-Lamb-With-Leeks-and-Tarragon-Sauce/recipe.html">Medallions of Lamb with Leeks and Tarragon Sauce</a><br /><a href="http://www.epicurious.com/recipes/food/views/Pistachio-Crusted-Rack-of-Lamb-350742">Pistachio-crusted Rack of Lamb<br /></a><br />Bon Appetit!Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-66386074458805831702009-10-21T08:41:00.000-07:002009-10-21T09:24:49.128-07:00Winter CSA Pick Up ScheduleIt's official, the Logan Square farmers market is moving indoors to the Congress Theater. Now we can move full steam ahead with our Winter CSA program. Besides having a complete pick up schedule with locations and dates, we can now extend our program to the Logan Square community for all 6 months! Originally we were only able to offer the first 3 months to the Logan Square community, now we can offer all 6 months to you because your indoor market is going to occur from November through March instead of just November and December!<br /><br />Please note that plans have not changed for the Green City community. You will continue to have all 6 months delivered to the Peggy Notebaert Nature Center.<br /><br /><span style="font-weight: bold;font-size:100%;" >Pick up Location: Logan Square/Wicker Park</span><br /><span style="font-size:130%;"><span style="font-weight: bold;">Congress Theater</span> <span style="font-style: italic;"><a href="http://congresschicago.com/index.php?section=6">2135 N. Milwaukee Avenue</a> 773.276.1235</span></span><br />Sunday <span style="font-weight: bold;">November 8th</span> 10:00 am to 2:00 pm<br />Sunday <span style="font-weight: bold;">December 13th</span> 10:00 am to 2:00 pm<br />Sunday <span style="font-weight: bold;">January 17th</span> 10:00 am to 2:00 pm<br />Sunday <span style="font-weight: bold;">February 14th</span> 10:00 am to 2:00 pm<br />Sunday <span style="font-weight: bold;">March 14th</span> 10:00 am to 2:00 pm<br />Sunday <span style="font-weight: bold;">April 11th*</span> 10:00 am to 12:00 pm <span style="font-style: italic;">(only 2 hours)</span><br /><span style="font-style: italic;">*Pick up location for April will either take place outside the Congress Theater or at the location of the Logan Square outdoor farmers market (corner or Logan Blvd. and Milwaukee Ave.) </span><br /><br /><span style="font-weight: bold;">Pick up Location: Green City</span><br /><span style="font-size:130%;"><span style="font-weight: bold;">Peggy Notebaert Nature Center</span> <span style="font-style: italic;"><a href="http://www.naturemuseum.org/index.php?id=168">2430 N. Cannon Drive</a> 773.755.5100</span></span><br />Saturday <span style="font-weight: bold;">November 14th</span> 8:00 am to 1:00 pm<br />Saturday <span style="font-weight: bold;">December 12th</span> 8:00 am to 1:00 pm<br />Saturday <span style="font-weight: bold;">January 16th</span> 8:00 am to 1:00 pm<br />Saturday <span style="font-weight: bold;">February 13th</span> 8:00 am to 1:00 pm<br />Saturday <span style="font-weight: bold;">March 13th</span> 8:00 am to 1:00 pm<br />Saturday <span style="font-weight: bold;">April 10th</span> 8:00 am to 1:00 pmDaniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-15477740745837192492009-10-14T14:08:00.001-07:002009-10-29T14:51:00.920-07:00Turkey Time<span style=";font-family:georgia;font-size:100%;" >That's right, time to think about the holidays. If you are the lucky one that gets to serve all your family members a giant roasted turkey, then search no more for that special bird! We have White Broad-breasted Turkeys that will be ready in time for your meal. Our birds are raised on 100% organically grown pastures and supplemented with a complete organic/non-gmo poultry feed. When they are ready to be harvested they will be averaging </span><span style="font-weight: bold;font-family:georgia;font-size:100%;" >12-15 pounds</span><span style=";font-family:georgia;font-size:100%;" >, the perfect size for your recipe. All birds are </span><span style="font-weight: bold;font-family:georgia;font-size:100%;" >$5.25/lb</span><span style=";font-family:georgia;font-size:100%;" > and can be reserved at the farmers market. </span><span style=";font-family:georgia;font-size:100%;" >
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<br /></span><span style=";font-family:georgia;font-size:100%;" >This year we are offering 2 different types of turkeys: flash-frozen and fresh! We will be dropping off all frozen birds at our winter markets and all fresh birds will be delivered to your home the week of Thanksgiving.</span><span style=";font-family:georgia;font-size:100%;" >
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<br /></span><span style=";font-family:georgia;font-size:100%;" >Dates and Locations for <span style="font-weight: bold;">FROZEN</span> turkey pick up:</span><span style=";font-family:georgia;font-size:100%;" >
<br /></span><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link style="font-family: georgia;" rel="File-List" href="file://localhost/Users/moshemarvit/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>54</o:Words> <o:characters>312</o:Characters> <o:lines>2</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>383</o:CharactersWithSpaces> <o:version>11.1282</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--StartFragment--><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link style="font-family: georgia;" rel="File-List" href="file://localhost/Users/moshemarvit/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>62</o:Words> <o:characters>355</o:Characters> <o:lines>2</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>435</o:CharactersWithSpaces> <o:version>11.1282</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--StartFragment--><span style=";font-family:georgia;font-size:100%;" ><b>Logan Square- Sunday Nov. 22nd at Logan Square
<br />Wicker Park- Sunday Nov. 22nd at Logan Square<span style="font-weight: bold;"></span>
<br /></b>(The Logan Square Indoor Market is located at the <a href="http://congresschicago.com/index.php?section=6">Congress Theater</a>)<b>
<br />Green City- Wednesday Nov. 18th and Saturday Nov. 21st at Green City
<br /></b></span><span style=";font-family:georgia;font-size:100%;" >(The Green City Indoor Market is located at the </span><span style=";font-family:georgia;font-size:100%;" ><a href="http://www.naturemuseum.org/">Peggy Notebaert Nature Center</a></span><span style=";font-family:georgia;font-size:100%;" >)</span><span style=";font-family:georgia;font-size:100%;" ><b>
<br />61st Street- Saturday Nov. 21st at 61st Street
<br /></b></span><span style=";font-family:georgia;font-size:100%;" >(The 61st Street Indoor Market is located at the </span><span style=";font-family:georgia;font-size:100%;" ><a href="http://www.experimentalstation.org/">Experimental Station</a></span><span style=";font-family:georgia;font-size:100%;" >)</span><span style=";font-family:georgia;font-size:100%;" ><b>
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<br />Dates for <span style="font-weight: bold;">FRESH</span> turkey home delivery: <span style="font-style: italic;">(A $10 fee applies to all home deliveries)</span>
<br /><span style="font-weight: bold;">Sunday Nov. 22nd, Monday Nov. 23rd or Tuesday Nov. 24th </span>
<br />
<br /><span style=";font-family:georgia;font-size:100%;" >If you have any questions please email us at hcarr@mintcreekfarm.com or call us at 815.256.2202</span>
<br />Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-81986265943411931592009-10-14T13:09:00.000-07:002009-10-14T13:28:18.838-07:00Taking DIY Farming to a Vertical LevelIn August I had posted a blog entry about Vertical Farms from the NY Times Op-Ed Column. Today I came upon another vertical growing initiative that is taking place in New York City, <a href="http://our.windowfarms.org/2009/08/11/about-window-farms/">Window Farming</a>! This form of farming does not require tower-like structures like the Vertical Farms form does, but instead it utilizes flat vertical structures, like windows. This is also a form of farming that any urbanite interested in growing their own food can do themselves.<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/vLJ6ZDfw3OA&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowScriptAccess" value="always"></param><embed src="http://www.youtube.com/v/vLJ6ZDfw3OA&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="425" height="344"></embed></object><br /><br />More cities need to look into alternative methods for growing food and utilizing hydroponics and vertical space is critical to the success of these endeavors. Using these creative soil-less growing mediums is also necessary for sustainable roof-top growing. If you have never seen a successful roof top vegetable garden, you have to check out the <a href="http://www.gcychome.org/architecture.html#">Gary Comer Youth Center's</a> amazing urban vegetable garden/farm. (Their website does not fully express the uniqueness of their garden- go there for a visit and be prepared to be inspired!)Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0tag:blogger.com,1999:blog-1325414756919670705.post-38204121477002460052009-10-14T12:32:00.001-07:002009-10-14T12:32:32.850-07:00Stock up on Grass-fed Beef and Rose VealWe are offering up select cuts of our 100% organic grass-fed Beef and Rose Veal this weekend at 10% off! Turn one of our Beef Chuck Roasts into the perfect pot roast for a family Sunday dinner. Sink your teeth into one of our Filet Mignon Steaks during a romantic dinner for two. Or cook up a hearty stew with winter squash and meaty chunks of Rose Veal. <span style="font-size:100%;"><br /></span><br /><span style="font-size:130%;"><span style="font-weight: bold;">Sale Items:</span></span><br /><span style="font-weight: bold;">All Beef 10% Off</span> <span style="font-weight: bold;"><br />All Rose Veal 10% Off</span><br /><span style="font-style: italic;">(based on what is in stock at time of market)</span><br /><br /><span style="font-weight: bold;">Potential Inventory:</span><br />Beef Chuck Roast (great for a Pot Roast)<br />Ground Beef and Beef Patties<br />Beef Stew<br />Beef Rump Roast (excellent for Beef Bourguignon)<br />Beef Sirloin Tip Roast (wrap in bacon and roast to perfection)<br />Assorted Beef Steaks<br />Ground Rose Veal<br />Rose Veal Stew<br />Rose Veal Rack Chops (stuff with prosciutto, fontina cheese and fresh sage for Saltimbocca)<br />Assorted Rose Veal Steaks<br /><br />Enjoy!Daniellehttp://www.blogger.com/profile/17359298912666125761noreply@blogger.com0