Looking for a delicious, no-fuss recipe to prepare this week? Stop by our farm store to shop or pre order batch pasteurized, non-homogenized, A2 protein, grass-fed milk, perfect for making Joanna's creamy, luxurious ricotta. You can find our talented team member's 4-ingredient recipe, plus lots more, here on our website! We also have great news: our local butcher has opened her doors for the season so we have fresh chicken available each week! 

Produce

This week’s harvest includes:

• Asparagus

• Blueberries (frozen)

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

• Kale

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

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

• Mushrooms Fresh (Chef's Sampler and a small variety of other fresh options)

• Potatoes (Kennebec's)

• 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 including Brat, Polish, Fresh Kielbasa, Andouille, Real Vermonter's Maple, and Breakfast. [We hope to have all options back this week but are waiting for confirmation from the butcher.] All from our pannage raised pork and organically sourced spice blends. Loin Chops (thick and thin), Center Cut, and Sirloin Chops also depend on the butcher. 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): Hickory & Applewood Bacon, Aged Cheddar Bacon, 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, Arm, Neck Roasts, Meaty Shanks, Shoulder Chops, Rack of Ribs & Rack of Loins, Ground, 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, Stew Meat, Organ Meats, Soup Bones 

• Chicken (fresh and 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, Necks, 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.