Pastured Meats

Flash Sale March 24-25!

Easter is coming… and we have a comfort food classic for your weekend!

Whey-fed Berkshire Smoked Ham, New Jersey Maple Syrup, and Artisan Mustard

10% off when purchased together

Smoked Ham with a Maple Mustard Glaze

6-10lb Smoked Ham
½ cup Sweet Sourland Farm NJ Maple Syrup
1/3 cup brown sugar
2 tablespoons mustard (Muirhead Dijon or Three Monkeys Mustard)
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger

Preheat Oven to 325 degrees.

Glaze

Put all ingredients for glaze into a saucepan and whisk together. Bring to boil over medium high heat then lower heat and simmer, stirring often, until thickened a little (about 10 minutes).

Pour 1 cup of water in the bottom of a roasting pan with rack. Place ham on rack and cover with foil. Bake about 18 minutes per pound, or until inner temperature reads about 135 degrees. Remove from oven, uncover, and brush glaze over entire ham.

Return ham to oven uncovered and bake another 20-30 minutes until the glaze caramelizes and internal temperature is 140 degrees. Remove ham from oven and glaze again. Let rest 15 minutes before carving and serving. (While ham is resting internal temp will rise to 145 degrees.)

Cherry Grove Farm March 22, 2018 Blog, Cooking, Farm Store, Local Recipe, Pastured Meats, Store

Heritage Turkeys!

Thanksgiving is right around the corner! Don’t forget to pre-order your pasture-raised heritage turkey from the farm. Come in to the store, or call us. Store staff will walk you through the details, take your name, and a deposit.Pick up days are the Monday and Tuesday before T-Day.

Our Bourbon Red and Royal Palm turkeys are smaller than a store-bought Butterball, but the taste of a pasture-raised bird is sublime. This will be our last year raising heritage turkeys so don’t miss your chance to taste the difference!

Cooking a pastured turkey is also a little bit different. For cooking tips, visit our Roasting a Pastured Turkey with hints from our grass-fed guru, Shannon Hayes.

#shopsmall #pasturedpoultry

Cherry Grove Farm November 7, 2017 Cooking, Farm Store, Holiday, Pastured Meats, Your Local Everything

Rich, Smoky Ham Hocks and Collard Greens

Braised collards in rich pot likker (pot liquor), simmered with smoked pork and onions until everything is meltingly tender, is a classic Southern dish. Don’t discard those braising juices, either—sip, slurp, or sop them up.

Why It Works

Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth.
Chicken stock adds even more flavor.

Ingredients

1 1/2 pounds (680g) meaty smoked ham hocks (see note)
2 medium yellow onions (about 1 pound; 450g), sliced into 2-inch lengths
4 medium cloves garlic, crushed
2 quarts (1.9L) homemade chicken stock, low-sodium store-bought chicken broth, or water
3 pounds (1.3kg) collard greens, woody stems trimmed and leaves cut into thick ribbons
Kosher salt and freshly ground black pepper
Apple cider vinegar, to taste (optional)

Directions

In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer. Cover and cook at a bare simmer until hocks are very tender, 2 to 3 hours.
Remove ham hocks from liquid, transfer to a cutting board, and pull bones from meaty and fatty parts. Discard bones. Chop up meat into chunks and return it to pot.
Add collard greens, pressing down to submerge in liquid. Return to a simmer and cook, uncovered, until collards are very tender, about 30 minutes. Season with salt and pepper. Add vinegar to taste, if desired, then serve. (You can add vinegar to the pot, or let individual diners season their greens with it at the table.)

Notes

You can swap out the ham hocks for other smoked or cured pork products, like slab bacon or salt pork, as long as they aren’t lean meats, like smoked pork loin. Lean meat will dry up and toughen with extended cooking.

Taken from Daniel Gritzer and Serious Eats

Cherry Grove Farm October 18, 2017 Blog, Cooking, Local Recipe, Newsletter, Pastured Meats

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

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

Cherry Grove Farm August 17, 2017 Blog, Cooking, Farm Store, Newsletter, Pastured Meats, Store, Upper Delaware Valley

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.

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.

Cherry Grove Farm July 11, 2017 Blog, Cooking, Pastured Meats, Store

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