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Grass-fed Veal Sale through August

Sharing a recipe for a grilled rack of veal in honor of our August sale (20% off our Grass-fed Rose Veal). Get it while it lasts.

 

Grilled Porcini-Rubbed Rack of Veal

Serves 8

Ingredients

    • 1 1/2 teaspoons crushed red pepper flakes
    • 1/4 cup porcini mushroom powder (from about 3/4 ounce dried mushrooms)
    • 2 tablespoons sugar
    • 1 tablespoon kosher salt
    • 1 tablespoon coarsely ground black pepper
    • 1 (5–6-pounds) six-bone rack of veal, chine bone removed (not frenched)
    • 1/4 cup extra-virgin olive oil
    • Flaky sea salt

Special equipment:

    • A spice mill or a mortar and pestle

Preparation

  • Prepare grill for medium–high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Coarsely grind red pepper flakes in spice mill or with mortar and pestle. Combine ground red pepper flakes, porcini powder, sugar, kosher salt, and black pepper in a small bowl.
  • Rub veal all over with oil, followed by enough spice mixture to coat nicely (about 1/2 cup), patting to adhere.
  • Grill veal over direct heat, turning occasionally, until deeply browned all over, 15–20 minutes total. Move veal to indirect heat, placing bone side down, and grill, turning every 20 minutes or so, until an instant-read thermometer inserted into the thickest part of loin registers 115°, 1 1/2–2 hours. (Check after 30 minutes—once thermometer registers 100°, the temperature will climb much faster.) Meat will continue to cook when taken off the grill, so pull 10° before finishing temp.
  • Transfer veal to a cutting board and let rest 5 minutes. Cut loin from the bones in one piece. Slice between bones to separate and grill over direct heat, turning often, until crisped and well charred, about 5 minutes.
  • Grill loin over direct heat, cut side up, just to reheat slightly (do not grill the cut side), about 4 minutes. Slice loin 1/2″ thick and transfer to a platter. Sprinkle with sea salt and serve with bones alongside.

Finishing Temps

  • Rare — 120F
  • Medium Rare — 125F
  • Medium — 130F
  • Medium Well — 135F
  • Well — 140F

Just remember, if you like your meat more on the medium to well done side, make sure you turn the heat way down to allow the meat to cook slowly. Your patience will be rewarded.

Do Ahead

  1. Veal can be grilled 2 hours ahead. Do not cut meat from bones; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.

 

Bon Appetite June 2015, Chad Colby

Pork Roasts for Pulled Pork On Sale Through July

Summer means barbecues, in the backyard, on the boat, at the beach, on the deck. Hanging with friends and family… fresh tomatoes, corn, watermelon, peaches… and sweet savory barbecue sauce.

slow cooker pulled pork

Sublime Pulled Pork

A slow cooker pulled pork is a great way to feed a crowd, and since you can make it in advance, you get to take off the apron and spend time with your guests.

Our whey-fed pork butt and shoulder roasts are on sale through July at 15% off the regular per pound price. Come into the farm store or ask our market staffer at your local farm market to bring one for you!

We’ve included a recipe here to give you a good start. There are interesting variations for the cooking liquid including root beer, pernilla, and sweet spicy vinegars. Try something new!

Tag us @cherrygrovefarm with pics of your summer fun.

Notes From The Vat!

Trilby is back!

After a seemingly interminable 60 day aging period, a very special raw milk batch of Trilby is finally legal! These plump whiskey-washed rounds are in eat-it-now condition – some gooey and rich and others dense and fudgy…ALL DELICIOUS. To add some seasonal flare we’ve wrapped the little guys in Dad’s Hat Rye Whiskey-soaked leaves – hop, fig or grape. The perfect late Father’s Day gift for those procrastinators amongst us, or bring along this beefy, boozy companion to your next early summer bbq/picnic/potluck/cheese-swap.

trilbyquarters

And now, the CHEESE!

Trilby
A special raw milk batch. Washed in Dad’s Hat Rye and then wrapped in whiskey soaked leaves. Beautiful mixed-mold on the rind. Fruity, boozy, beefy with hints of rye and caraway. Texture ranges from dense and fudge-y to ooze-y and rich. **VERY LIMITED STOCK** Raw.

Buttercup Brie
Our classic brie is back. Mild and buttery with an earthy, slightly mushroom-y rind. 
Mini & Standard wheels. Pasteurized.

Rarebird
The thrush alone declares the immortal wealth and vigor that is in the forest… Whenever a man hears it he is young, and Nature is in her spring; whenever he hears it, it is a new world and a free country, and the gates of heaven are not shut against him.” – Henry David Thoreau

Washed in Berliner Messe from Referend Bier Blendery. Squidgy texture with a porky, savory flavor. Yeasty, fruity notes towards the rind. **LIMITED STOCK** Raw.

Wild Bird
Rarebird with a wild natural rind. Custard-y, reminiscent of torta-style cheeses. Citrus-y in the paste with savory notes under the rind. **LIMITED STOCK** Raw.

Havilah
Reserve batches from Summer/Fall 2015 showing flavors ranging from caramelized onions and broth to brown sugar and candied orange peel. Batches from early Spring/Summer 2016 with notes of malt, beef stew, mushroom and toasted brioche. Nice balance of sweet and savory. Raw.

The Ploughman
Crumbly and yoghurt-y with hints of lemon. Think Lancashire or Wensleydale. Raw.

Herdsman
Full wheels from the winter with notes of walnut and herbs. Wonderfully dense and creamy. Raw.

Harvest Tomme
Winter batch of our ashed tomme. Pretty white interior with a line of ash running through the middle. Savory with flavors of roast meat and cracked pepper with a buttery crumble. Raw.

Toma
February and early March batches with notes of cured meat, orange blossom and lemon zest. Raw. 

Happy eating!

News From The Vat

Hello folks!
 
It’s been a week of thrills at Cherry Grove Farm. We passed an exhaustive 3rd party audit with flying colors (whew), received some cider lees to wash cheese with from our friends at Three Springs Fruit Farm, and visited a new brewery with a lot of ambitions less than ten minutes from the farm. 
 
 referendvisit  The Referend Bier Blendery in Pennington, N.J. was quite the sensory experience. Lots of great smells and tastes in rooms full of wooden barrels aging beer. Sean and I sampled quite a few, one with a particularly complex aroma, that reminded me of our own honey, with notes of jasmine and honeysuckle, had been aged in a whisky barrel. James Priest runs the place, and his goal is all spontaneously fermented beers. We look forward to collaborating on a project soon and in the meantime encourage you to try out his tasting room!
 
Speaking of encouragement, you can taste that lees-washed funky number, if you come out to High Street on the 28th for a Ploughman Cider dinner. Check out the menu : http://highstreetonmarket.com/menu/#test
 
Anyway, back to the old cheesers, Cheeses of the Week:

 
Buttercup Brie: Young but tasty, very buttery 1/16 batch living up to the Buttercup name. Thicker, jumbo 2#+ wheels available upon request for those who like that layer cake ripening effect. Mini Camembert rounds available too. Average wheel 1.50# right now. LIMITED as we begin to feel the effects of the winter milk supply. 
 
Havilah:  May 2015 batches  Bright citrus aromas, brothy herbal notes, and sweet, burnt caramel abound. A great friend to drinks that accompany the dark days of winter: heady trappist ales or Brit style old ales, spiced winter ales, those highly tannic Piedmontese reds, or anything with the brown spirits like an Old Fashioned.

Herdsman: Very flavorful, piquant early October and September batchs. A versatile pairing partner for wines, beers and an array of cured meats. 
Toma: 1st batch of Toma to be matured in our newly refurbished aging room. A very nice looking, pleasing cheese. Buttermilk notes with a piquant edge.

Wild at Heart: We still have a limited # of wheels from this experimental bloomy batch.
Custardy, eggy, brothy notes. Brie size (1.50#) rounds, Little rounds (.20-.30) w/a smatttering of ash and smoked paprika on the rind.
 
wildheart
Happy eating and enjoy your weekends, friends in cheese!
 
Paul Lawler
Head Cheeseman

September Flash Sale

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.

brandy-apple-pork-chops_400

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

 

 

 


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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