CSA pick up August 14
The chickens have arrived!!! Just like produce, meat has a season as well. Until now, our farmer's chickens have been roaming their pastures every day, eating grass, bugs, and weeds and providing fertilizer to the soil. They have reached size and now they are ready to go home with you. Unlike supermarket chicken, these roasting birds have been running around outside for the last 3 and a half months. They have been eating grains and grass and bugs. They have not consumed any animal by products, they have not been fed antibiotics in their food ration. In other words, these are the real deal. This is the way chicken used to taste. Marc and I make sure to have about 10 of these birds in our freezer for over the winter. I roast some, cut some up in to pieces, turn some into curry, and in the end, all of the bones go into a soup pot. Because these birds have actually had an outdoor existence that included a good diet and exercise, you need to cook them slightly differently than a chicken from the supermarket. Please take the time to click on the link to our recipe website. Just choose the "chicken" option on the right hand side of the site, and scroll down until you reach the roasting instructions. www.cramptonsrecipes.com Full Share, August 14th 1 Freely ranged roasting chicken Tamworth pork shanks, cured and smoked shanks ready to be roasted or turned into soup! Ground beef Half Share, August 14th 1 Freely ranged roasting chicken Our full share participants this week get beautifully smoked pork shanks. The shank on pork, is very similar to lamb shanks. Slow roasted they become tender and I would say, the most flavourful part of the animal. We've had our butcher cure the shanks and smoke them, so the ham that will come off of these babies will be exceptional. You can roast the shanks on their own to eat, simmer then roast them to get a flavourful broth, or pop the whole thing into a slow cooker to start up the best pea soup/baked beans/pork chili that you have ever eaten. To get the best of both worlds. Pop the thawed shanks into a heavy pot with a lid (dutch oven), cover with water and add spices to your liking (I do black pepper corns, and a bay leaf). Remember that the shank has already been cured, so no salt needed. Simmer for about an hour until the meat is almost falling off the bone. Remove shanks from liquid, place them in a baking dish. Bake in a 375 degree oven for about 20 minutes. Baste with the reserved liquid from the pot. Serve. The leftovers make the best ham sandwiches in the world. Reserve the liquid that you simmered your shanks in for a fabulous pea soup base, or borscht base! And once again, the ladies of Banville and Jones have done it. A wonderful wine pairing for your CSA. For a dinner that includes a roast or barbeque chicken, or roasted pork shanks, try a balanced, even elegant single vineyard white from Ventisquero, the "Queulat" Chardonnay from Chile's Maipo Valley ($16.99). The rich, tropical notes on the wine will marry beautifully with the toasty notes of barbeque meats. If you would rather choose red wine for the same dinner, a glass of the Murphy-Goode Pinot Noir from California ($19.99) will be a smooth partner.