Latest News from the Farm
With late lambing and calving, we will have a later surge in lamb and beef coming into the store in autumn. Coupled with an already abundant and consistent supply of pork, we need to make some room in the freezer.
We are running a flash sale through September for certain cuts of our whey-fed Berkshire pork. Whey-fed heritage pork is a delicacy, so stock up now while the sale lasts!
Look for Pork Loin Chops, Boneless Pork Chops, Ham Steaks, Whole Hams, Pork Belly, Smoked Guanciale (pork cheek), and Smoked Andouille Sausage to be 15% off normal per pound prices.
We’ll post a recipe for each of the cuts on sale over the next week. Boneless Pork Chops are the leanest chop, so require a sure hand on the pan. Brining helps the meat retain moisture during cooking, a nice tip for the more nervous cook. Check our facebook page for more recipes and information about cooking pastured pork.
Boneless Pork Chops with Apples
- 1/4 cup kosher salt
- 1 quart water
- 4 (8 ounce) thick-cut boneless pork chops
- 1 pinch coarse-ground black pepper
- 1/4 cup butter
- 1/4 cup olive oil
- 3 sprigs fresh rosemary
- 2 apples, cored and quartered
Stir honey and salt into water in a large bowl until honey and salt are dissolved into the brine. Place pork chops in the brine and let sit in the refrigerator for 2 hours.
Remove pork chops from brine, rinse, and pat dry. Place chops on a plate and refrigerate until dry, about 10 minutes. Discard brine.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle pepper over the pork chops.
Melt butter and olive oil in a cast-iron skillet over medium heat; cook pork chops until browned, 3 to 5 minutes. Flip pork chops and season with rosemary; add apples. Cover skillet.
Bake in the preheated oven until pork chops are cooked through, about 10 minutes.
The chops should be firm when pressed with a spatula. Please note that pastured pork will have a firmer texture because of the pigs’ free range lives. If you aren’t confident in monitoring the doneness with touch, you should use a thermometer to make sure the internal temperature is between 145 and 150 degrees F. (Pastured meat can go from perfection to tragedy in a minute.) Remove pork chops from skillet and allow to rest five minutes before serving.
Modified from AllRecipes.com
From April to October, the farm runs a public farm tour each month. On September 16th, we’ll offer a moonlight stroll of our meadows and cow paths.
Each tour is a chance for us to stroll the farm and really talk with people interested in what we do: cheesemaking, sustainable farm life, homestead animal husbandry, and the benefits of unplugging from the world for a time.
We always talk about the farm (and answer questions) but our themes change… in April, for Raw Milk Cheese Appreciation Day, folks toured with the cheesemaker and learned about farmstead cheesemaking. In June, when calving started, we chose a walk with our dairy farmer to “Meet the Milkers”. Over the summer we touched on native plants and pollinators, local lore and history, and how European-style agriculture impacted the native woods and fields. It is all a riff on the same idea, how farming sustainably is a long-term kindness to our lands.
This month we will do a little star-gazing, watch for bats, and listen for owls and other night creatures. Enjoy the farm as few ever see it, on a moonlit Indian summer evening.
We are encouraging folks to bring a blanket or mat, wear clothes for walk in in tall grass and good walking shoes. Join us at 9pm, Friday, Sept 16th.
See details and reserve your space here…
Lamb and beef will back in the store by next Wednesday. Folks have been asking, and we finally have the magic date.
What took us so long?
Lambs were born late, which means they were late to mature. August was our first batch for the year! Normally, we begin in May… but every year is a little different, with varied situations and challenges. Chickens aren’t laying, grass is late growing, summer is dry so hay is scarce… every year is a new puzzle to be solved.
We are all in this together, we of the supply, and you, of the demand.