September CSA Newsletter September 16 2014

Hello CSA members!  
I am super excited to kick off our first meat CSA!  We am confident that you will find it tasty and convenient.  
Each month I will send out the CSA newsletter on the Tuesday prior to delivery.  In the newsletter you will find reminders about deliveries, contents of your share, recipes, tips and farm news. 
All deliveries will take place in the rear parking lot of the First United Methodist Church in Crystal Lake.  It is on the corner of Dole and Crystal Lake Ave.  236 W. Crystal Lake Ave. We will be in the rear parking lot with a dark red truck and a white cargo-freezer trailer filled with yummy meat! We will be there between the hours of 4 -6 pm.  Arriving early in that time frame is ideal, if possible. 
We will also be delivering other beef, pork and chicken orders during CSA drop off.  I HOPE we will have nice canvas bags for you this week.  They are being printed and should be ready by Thursday, if now you will receive a grocery bag or box.  
Small shares will come in an orange canvas bag and large in a "grape" bag.  Please bring these bags each time you come to pick up your meat share.  We will take back your old bag and give you your current meat share in a new bag each time. Ideally this will keep us passing the same bags back and forth and greatly reducing waste, and provide you with a cool Riemer Family Farm Logo bag:)
This Months Share:
Your shares may vary slightly from what is listed below, but we will do our best to be as accurate as possible! 
Small Share: 10-11#
1/2 Chicken~ 4-5#
1 package of pork brats ~1#
1 package of 2 pork chops ~1#
1 rib-eye steak ~ 1/2#
1 Chuck Roast ~ 2-2 1/2#
1# ground beef
Large Share: 20-22#
Whole Chicken ~8#
1 package of pork brats ~1#
1 package of breakfast sausage ~1#
2 package of 2 pork chops ~2#
1 pork shoulder roast ~ 2 1/2#
1 rib-eye steak ~ 1/2#
1 Porterhouse steak ~1#
1 Chuck Roast ~ 2-2 1/2#
2 1# packages ground beef~2#
Recipe's and tips:
Some people are intimidated by a whole chicken. I understand, I used to be too! I'm a huge fan of the slow-cooker!  When in doubt, or if you are short on time throw it in the slow cooker with your favorite herb blend or simply salt and pepper and a small amount of liquid. Our chickens were raise on pasture, and are wonderfully large and juicy, with plump breasts.  A whole chicken will take 4-5 days in the fridge to defrost.
I have roasted a couple of our chickens using the recipe below adapted from "Cooking with Heirlooms"~Acevedo

Rosemary and Feta Roast Chicken
  • 1 8# free range chicken
  • Dash of olive oil 
  • 1/2 cup feta cheese
  • 1/2 cup chopped fresh rosemary or 3 T dry rosemary
  • 1 t dried oregano
  • 1 t dried basil
  • 1 1/2 T sun-dried tomatoes, soaked and shopped into very fine pieces OR eliminate the feta and sun-dried tomatoes and purchase a tomato-basil feta
  • 5 sprigs rosemary 
  • Salt and black pepper to taste
  • Juice from the pan
  • 1/2 cup water
  • 2 small pinches of unbleached all-purpose flour, corn starch or arrowroot powder (Gluten Free) 
1. Remove giblets from the chicken, rinse the chicken well, and pat dry. Rub with a dash of olive oil.  Place in a roasting pan, breast side down.  Rub a dash of olive oil over the breast.  
2. Combine the feta cheese, chopped rosemary, oregano, basil and chopped sun-dried tomatoes in a medium bowl.  
3.  Sliver the skin of the chicken every 2 inches or so.  In each cut, insert about 1 T of the mixture until it is gone.  Place the rosemary stalks in the chicken cavity.  Salt and pepper the chicken, to taste.
4.  Roast the chicken uncovered for 2 hours, basting often.  To prevent the skin from overbrowning, you may need to cover areas, especially the wings and the legs, with foil.  The chicken is done when the leg or the wing moves easily in the socket. 
5.  Let stand on a serving platter for about 5 min. before slicing.  
Pour the juice from the roasting pan through a strainer into a saucepan.  Add water.  For more intense flavor, add a pinch or two of chicken bouillon.  Simmer on low heat, slowly stirring in two small pinches of flour.  Stir until thickened to the consistency you desire.  Add salt and pepper to taste. 

Apple Shallot Pork Chops from "Everyday Paleo" ~ Fragoso
  • 1 apple
  • 2 shallots
  • 5 T coconut oil 
  • Cinnamon and sea salt
  • 4 pork chops
  • 1/4 cup white whine
  • slivered toasted almonds
1. Slice the apple as thinly as possible and then cut the slices in half.  Thinly slice the shallots. 
2.  In a large skillet, heat 4 T of the coconut oil over medium heat and add the apples and shallots. Saute for 5 min. or until the apples are tender but still a little crisp.  
3.  Remove the apples and shallots from the pan and add the last tablespoon of coconut oil. 
4.  Generously sprinkle the cinnamon on both sides of the pork chops and lightly sprinkle on sea salt.  Rub the cinnamon and salt into the chops and place the chops in the hot oiled pan.  Sear on each side for  2 minutes. 
5.  Add wine to skillet and make sure you bring the wine to a boil to cook off the alcohol. 
6. After adding the wine add the apple-shallot mixture back to the pan, cover and cook over medium heat for 6-8 min. 
7.  Serve the pork chops with plenty of the apple and shallot mixture, add a sprinkle of slivered toasted almonds on top.  
Note on wine pairing: Pork Chops and apples go well with a cider drink and also match well with Chardonnay. 
We eat seasonally at our home and I will do my best to provide tried and true recipes for you that will pair our meats with seasonal produce. 

We have been enjoying our new baby donkey.  Visit our Facebook page to see pictures of the surprise colt.  We had no idea our OLD Jenny donkey was pregnant. 
Fresh and frozen turkeys are now available on our website.  Be the first to order your Thanksgiving bird from our site.  We only have 95 turkeys and I suspect they will go pretty fast.  Please help spread the word.  These are pasture raised, Broad Breasted Bronze turkeys.  We feed them high quality, antibiotic free, hormone free, and non-animal byproduct feed.  Turkeys will also take a good portion of their diet from the pasture and bugs in their paddock.  These birds are more flavorful and wholesome than anything you will find in the store.  Visit our site here to view the turkeys in our online store.  

All CSA newsletters will also be available on our website blog
We will see you on Thursday afternoon!  Have a great evening.