February 2024 CSA Newsletter

Spent my evening going through pictures on my phone to help create some more space. Deleting parts lists, pasture observation pics, way too many puppy pics and more. It also took me down memory lane. Was it just 8 months ago we moved the studio freezer to the new building? Has Otto been here for less than 6 months? Did we really lose both of our vehicles for several months ( repairs!), finally got some stairs to Eathon’s tiny home and somehow still get a ton done!

Thank you so much for your feedback last month, I know I haven’t responded yet but will, soon! Tis so good to hear that you are enjoying the food & news, that the options work well and mostly fit what you can use. We are HAPPY to fill share requests or substitutions!

All summer we put up hay for these days. Cold, windy, wet and the snow that piles on the back of animals? Just showing they are well insulated. They need loads and loads of this lovely grass to keep the fires burning. The rumen doing the first breakdown, then back up again ( the cud) to be chewed at leisure, then down to the other three stomach compartments to finish the work. All of it creating warmth and energy.

SOURDOUGH – Place your order by Sunday the 28th so we can include in your share! Check out the post here for varieties and the price is still $9.75 for each item.

Share invoices come out on the 21st of every month and I will post this newsletter on our blog shortly after. I will also email you the link so you don’t miss the news. If the first shipping date doesn’t work for you, just let us know and we can arrange a later ship day. Here is the upcoming schedule!

February Shares Shipping; February 5th ( or any other week)
March Shares Shipping; March 4th ( or any other week)
April Shares Shipping; April 1st ( or any other week)

Share options for this month ( below is an example share for a Small Beef, Pork & Chicken, your share may be different) are pretty flexible, let us know if you would like to switch out any cuts or need something for a special dinner. LAMB! Finally… if you love it and want a 5 lb. additional share ( $75) let us know or we are happy to add some to your current share. Just let us know!

Whole Pastured Chicken OR Pork Roast ( Shoulder or Fresh Ham)
Ground Beef or Patties ( 1/4# or 1/3#)
Ground Pork or Sausages ( Breakfast, Sweet or Hot Italian, Chorizo or Kielbasa)
Beef Rib Steak, Ribeye, NY Strip, T-bone, or Porterhouse
Fresh Side Pork, Smoked Bacon OR Pork Ribs ( Country Style or Baby Back)
Beef Sandwich, Sirloin Tip, Cube, Top Round or Chuck Steak
Lamb! OR a request extra of something you want!

You can also add; Maple Syrup, Honey, Meat Sticks, Jerky, and Sausage to your share. Just email us with what you are looking to add and we do the rest!

I did NOT finish my highlight blog… we got sick, we got behind, we still haven’t caught up! We did work on cleaning out leftover meals or meat packages that didn’t seal properly from our home freezer and came up with some fun and interesting ( not all were winners) recipes. Here is one that we DID love!

STEAK SANDWICHES OR…SOMETHING ELSE!

Took a few leftover steaks ( a lean Rib Steak, some Sandwich steak ) and sliced it thinly. Can also do this with chicken, pork or lamb. Created a marinade of diced garlic, onions, Worcestershire sauce, salt and pepper. If you like it spicy, add flaked hot peppers in! I let the meat marinate in my fridge overnight.
About 30 minutes before dinner start toasting up some Brioche buns and sauté diced onions and sweet peppers. Had some leftover bits of cheese like Provolone, Swiss and cheddar and tore it into small pieces. Topped our buns with the cooked meat, topped it with the sautéed veggies and cheese.
You can also use this meat to top a Sweet Potato, rice or a green salad!

Hope you enjoy and this inspires you to clean out your freezer and try some new recipes. If you have some good ones and want to share with others, email them to me ( kassandra@8oclockranch.dot.com) and we will include it in future newsletters!

Cheers,

Kassandra