A Growing Garden = Fresh Veggies and Herbs! (+This Week's Meat & Veggies)

Seeing our garden grow through the seasons always brings us so much happiness, and we get to enjoy the process thanks in large part to the diligent hands that have been working tirelessly, come rain or shine (or pandemic!), and without the use of pesticides, herbicides, or industrial fertilizers. Our weekly harvest now includes an abundance and variety of head lettuce, mixed lettuce, Swiss chard, kale, watercress, fresh herbs, and spinach.

Produce

This week’s harvest includes:

  • Asparagus

  • Blueberries (frozen)

  • Herbs (chocolate mint, dill, garlic chives, lavender, mint, oregano, sage, spearmint, thyme etc.)

  • Kale

  • Lettuce (heads of Romaine & green/red Buttercrunch, & mixed lettuce)

  • Mixed Greens (Swiss chard, spinach, & kale)

  • Potatoes (Kennebec's)

  • Radish (red)

  • Rhubarb

  • Spinach

  • Squash (Butternut)

  • Swiss Chard 

  • and more!

As always, our produce is GMO-free and grown without synthetic pesticides, herbicides, or fungicides — and we make sure it stays that way, even for crops that are tricky to grow naturally!

Meat Availability

This week’s options (while supplies last) include:

  • Beef Prime Steaks & Grill Options: Ribeyes, Sirloin & NY Strip (Club)

  • Beef Savory Steaks: Skirt,  Mock Tenderloin, Swiss, Cubed, Round, Eye of Round, Top, and Bottom

  • Beef Roasts: Chuck, Arm, Sirloin Tip, Rump, Eye of Round, and Top & Bottom Round Roasts

  • Beef & Beef Grill Options: Ground, Patties (3 or 4 per package), Stew Meat, Soup Bones, Shank Bones, Tallow, Organ Meats, and more! We're also carrying The Brooklyn Hot Dog Company dogs: Classic Beef, Beef & Pork, Buffalo (Chicken & Pork), Pepperoni (Pork & Beef), and Gyro (Pork & Beef — traditional Greek gyro ingredients)! Their chef, Tony, takes great pride in his work as he seeks the best possible ingredients both in the quality of the meat and in the spices that go into his dogs!

  • Pork: Limited supply of Sausage. All from our pannage raised pork and organically sourced spice blends. Loin Chops (thick and thin), Sirloin Chops, and other cuts: Neck Bones, Soup Bones, Organ Meats, Back Fat (Great for making your own lard or using just like it is to grease your skillet!!), Smoked Ham Hocks, and a very limited supply of Pork Belly and Jowl Bacon. We're also carrying a variety of smoked bacon sausage options from Big Fork (from Berkshire Hogs raised on a pasture): Maple & Brown Sugar Bacon and Chicken & Bacon! Request a letter from the chef, Lance, for details about his practices when placing your order!

  • Lamb: Shoulder & Neck Roasts, Meaty Shanks, Shoulder Chops, Rack of Ribs & Rack of Loins, Ground, Stew Meat, Soup Bones. While supplies last!

  • Goat: Shoulder, Arm, Neck, Leg Roasts, Meaty Shanks, Rib & Loin Chops, Rack of Ribs & Rack of Loins, Shoulder & Leg Chops (including sirloin), Ground, Organ Meats, Soup Bones 

  • Chicken: Fresh & Frozen Whole, Cut-ups (bone-in/skin on & boneless/skinless breast, leg quarters, drumsticks, wings), Soup Bones (necks, backs, feet) and Organ Meats (heart, liver, gizzards)

  • Turkey: Drumsticks, Wings, Hearts, Livers, Gizzards and Feet

  • Salmon: Kvarøy Arctic Rope Hung Smoked Salmon in 4 oz packages! We also carry salmon burgers (2/package) and flash frozen salmon fillets (2# packages). Sustainably raised in Norway where they are doing what they can to protect our seas and share their long traditions with the rest of us. Their waters are pristine and so are their fish and the Kvarøy Arctic team is working tirelessly to keep it that way. “We must leave the environment in the same or better shape than when we began.” —Alf-Gøran Knutsen, CEO of Kvarøy  Arctic. Norwegians have been smoking fish about as long as there have been fish. In fact, it’s a source of cultural pride and an art form. At Kvarøy Arctic, smoking sustainably raised salmon comes naturally. Pure Atlantic Salmon is seasoned, gently cured, then traditionally cold smoked at 82°F over locally sourced wood chips to naturally enhance the cured fish with flavor that will fill the mouth with citrus, salt, and fish oils with a scent of pine needles on the nose. We also offer a line of hot smoked salmon that uses a process that delicately cooks and flavors the fish. Again, delightful. "There is no wrong way to smoke a salmon (when you have over 1,000 years of experience)." —Kvarøy Arctic Team

Read more about how we raise our grass-fed beef, pastured poultry, pastured pork, and grass-fed lamb.
Read more about Kvarøy Arctic's sustainability practices.

Sarah HighlenComment