Meat CSA Newsletters
MONTH 1
Note from the Farm
We at The Farm School want to welcome you to another year's membership in our meat CSA. As the fall winds down, and the first hint of winter settles over our ridge top, we always celebrate the year's close with good food and good friends, and it is an honor to be able to share the bounty with all of you. Your support is invaluable to us, and it is truly our pleasure to bring to your table the very finest meat and eggs to be had in Massachusetts.
The season to date has been spectacular, at least with regard to animal agriculture; fine growing weather through the spring put our animals on pasture early, and by fall the quality of the herd was tremendous. Within each enclosed cut, you will surely taste the summer sun and the richness of lush pasture! As you know, we take great pride in the fact that our animals are grown organically, and maintained on rotating pastures across our hilltop farms. The resulting product, particularly the grass-fed beef, lamb, and pastured pork, is of unsurpassed quality. We can honestly say that the meat in your share is the result of years, if not generations, of thoughtful breeding and remarkable attention to detail. It will likely become the highlight of many a holiday dinner, or jubilant Sunday breakfast. Eat and enjoy, and know that our meat was raised with love and care.
Our current group of student farmers moved to the ridge top in October, and all 11 members have been hard at work in the barn, forest, and fields. They have eagerly immersed themselves in autumn at The Farm School, and they've been a wonderful addition to our community. Please take the time to get to know the student and staff group by coming out to visit in person, or by checking out our website and our facebook page. We encourage you to follow the day-to-day goings on at Maggie's Farm via blogs that two of the current student farmers are keeping:
Your current share includes pork, lamb, and beef in a variety of configurations, and pastured eggs. Our chickens are laying a few less eggs now but we were able to source some local eggs from a neighbor farm to add to the meat csa for this first delivery. It's a beautiful thing when neighbors help one another!
If you need cooking suggestions or recipe ideas for any cuts of meat in your share that you are unsure how to prepare please feel free to drop me a line, kim@farmschool.org, and I'll help you figure out something delicious! Sincerely, Kim
Recipe of the Month
My family and I recently sat down to a delicious meal that included a Paprika Pork Chop and I thought it was a good recipe to share with our members.
4 pork chops
1 tsp. paprika (we used smoked paprika)
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 Tbsp. vegetable oil (we used coconut oil)
Preparation:
1. Rinse pork chops and pat them thoroughly dry.
2. In a small bowl combine paprika, salt, and pepper.
3. Sprinkle both sides of the chops evenly with the spice mixture. Set aside while you prepare the pan.
4. Heat a large frying pan over medium high heat. Add oil and heat until oil shimmers. Add pork chops - they should make a bright sizzling sound immediately. Cook, undisturbed, until well browned and chops release from the pan of their own accord, about 4 minutes. Turn and repeat on the other side.
4. Remove chops from pan and let sit, covered loosely with foil, for about 10 minutes. Serve.