CSA Offerings

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OCTOBER 2017 CSA

Info about this month's CSA shares **specific contents vary in each share**

 

JERK HERITAGE ROOSTER

Joyce Farms, Winston Salem NC

The young rooster produces an abundance of tender, dark, rich meat. Brined for 12 hours with allspice, ginger, clove, cinnamon, salt & sugar, then wood-smoked for 3 hours, these birds are fully cooked, but would be best enjoyed with a little extra time in the oven or crockpot. Joyce Farms raises animals with no pesticides, animal by-products, hormones, growth stimulators or antibiotics ever.

Suggested cooking instructions:

Add stock to a baking dish and cover; bake for 30 mins at 350 deg. Or add stock to a crockpot and slow-cook for 1 hour. 

PORK LOIN & PORK CHOPS

Carolina Heritage Farm, Pamplico SC

The Gloucestershire Old Spots is a historic pig breed known for its distinctive white coat with black spots. Developed in Gloucestershire, England and brought to the U.S. in the early 1900's, this heritage breed was nearly extinct by the 1990's, but has since gained a resurgence among a handful of heritage farmers. Carolina Heritage Farm raises a variety of heritage hogs, on pasture, without growth hormones or antibiotics in Pamplico, SC. 

Suggested cooking instructions:

Season well with salt & pepper and sear in a hot pan in oil or lard, 3-5 mins per side. Transfer pan to a 350 deg oven and finish, 5-10 mins. 

BEEF ROASTS (shanks & sirloins)

Warren Wilson Farm, Swannanoa NC 

Warren Wilson College is an agricultural college based in Swannanoa NC, with a fully functioning, sustainable farm. 

Suggested cooking instructions:

Season with salt & pepper and sear in a hot pan with lard until brown. Transfer to a crock pot and slow cook in stock until tender (~3 hrs)

CULOTTE STEAK

Warren Wilson Farm, Swannanoa NC

Cut from the cap of the top sirloin, this boneless steak is lean and very flavorful.     

Suggested cooking instructions:

Season well with salt & pepper and sear in a hot pan in oil or lard, 3-5 mins per side. Transfer pan to a 350 deg oven and finish, 10-15 mins. 

BEEF STEW MEAT  

Warren Wilson Farm, Swannanoa NC   

Suggested cooking instructions:

As the name suggest, these cubes of beef would make the perfect addition to a hearty, slow-cooked stew. Alternately, they can be well-seasoned & skewered, cooked over the grill or broiled for a quick & easy dinner. 

LIVERWURST

Carolina Heritage Farm, Pamplico SC

Made with pork belly, heart & liver and whipped with butter, garlic, thyme, bone broth & cider, this spreadable pate is best enjoyed on toast or crackers. 

   

sEPTEMBER 2017 CSA

Info about this month's CSA shares **specific contents vary in each share**

 

POULET ROUGE CHICKEN

Joyce Farms, Winston Salem NC                                         

The Poulet Rouge was personally selected by Ron Joyce in 2003 from the French Label Rouge Program while visiting France to study the country's elite poultry industry in pursuit of finding the best-tasting chicken in the world. He coined the name "Poulet Rouge Fermier" for this new bird that he would grow in the United States according to standards highly similar to the Label Rouge guidelines. The Poulet Rouge is therefore unique to America as the country's first and only authentic genetic line from France's Label Rouge Program. These birds are raised with no pesticides, animal by-products, hormones, growth stimulators or antibiotics ever.

Suggested cooking instructions:

Season well with salt & pepper and throw it on a hot grill or roast in a 400 deg oven for 20-30 mins, or until chicken reaches 165 deg. 

PORK BELLY

Carolina Heritage Farm, Pamlico SC 

Butchered from a guinea hog, this American breed is thought to have originated in West Africa before making it's way to the U.S. some 200 years ago. A very rare breed, the guinea hog is smaller than the average hog, weighing in around 150 lbs. They are excellent foragers, with a penchant for acorns and make wonderful additions to homesteads, due to their smaller size and docile nature. Their flavorful meat and rich lard make guinea hogs an excellent hog for charcuterie applications. 

Suggested cooking instructions:

Season with a dry rub of salt, sugar & a pinch of pepper; generously cover the pork belly with rub and refrigerate overnight. Roast in a hot oven (~450 deg) for 30 mins, then lower temp to 350 and finish roasting for an additional 60 min. You can enjoy the pork belly as is or wrap it tightly, refrigerate and reheat to order. Makes a wonderful addition to stir-frys, ramen, or roasted veggies. If you're feeling adventurous, try your hand at some homemade bacon :) 

GROUND BEEF

Shipley Farm, Vilas NC 

The Shipley family has been breeding and raising premium quality beef in the heart of the Southern Appalachian Mountains since 1872. Their cattle graze on lush, clover-rich mountain pastures which produces beef with higher levels of nutrients than conventional feedlot beef production.  Raised free of hormones and antibiotics, they are supplemented with a vegetable based feed and dry aged for the best flavor, texture, tenderness, and marbling. 

Suggested cooking instructions:

Season beef and brown in a pan for the perfect addition to a hearty pasta sauce, or mix with worcestershire, dijon, garlic, herbs, salt & pepper for the perfect burger or meatballs. 

COPPA

Carolina Heritage Farm, Pamlico SC

Dry cured for 6 months from a Gloucester Old Spot hog, also known as the "orchard pig" due to it's affinity for foraging in apple orchards. An Italian specialty, coppa (or capocollo) is a whole muscle cure, taken from the Boston butt. Rubbed with salts & sugar and hung to cure, the final product is rich in color and laced with fat, giving it it's soft texture, juicy consistency and full bodied flavor. Best enjoyed as an appetizer or an addition to salads or pizza.   

 

AUGUST 2017 CSA

Info about this month's CSA shares **specific contents vary in each share**

 

BRESSE CHICKEN (1/2 CHICKEN)

Elder Vine Farm, Marshall NC                                         

This is no ordinary chicken....Polet de Bresse is a French breed developed by the Gaul peasants over 500 years ago. This breed is the only poultry granted an appellation of origin by the French Government, hence these birds are referred to the American Bresse, out of respect.  They are red combed, white feathered, blue footed and the only chicken which infuses their flesh with fat, resulting in a lush, rich, marbled meat - very different than your grocery store chicken. What the Mangalitsa is to pork, the Bresse is to chicken.

Held to meticulous standards in regards to breeding, pasture, feed and slaughter, these unique heritage birds are not to be missed. 

Suggested cooking instructions:

Let the flavor of this chicken speak for itself; simply season both sides with salt & pepper and roast in a 400 deg oven for 20-30 mins, or until chicken reaches 165 deg. 

MANGALITSA PORK SAUSAGE

Carolina Heritage Farm, Pamlico SC 

A heritage breed, indigenous to Hungary, the Mangalitsa translates to "hog with a lot of lard". 

The Mangalitsa has a generous layer of fat encapsulating meat that is considered among the tastiest pork in the world. The meat of the Mangalitsa pig is reddish, highly marbled with creamy white fat, and is high in omega-3 fatty acids and natural antioxidants. Mangalitsa pork often gets turned into sausage, salami, or whole muscle cures. Because of the high fat content, cured Mangalica pork products can spend a longer time drying, which deepens the flavor without losing moisture. 

Our sausage is simply seasoned with Hungarian paprika, salt and pepper, allowing the rich, flavorful characteristics of the Managlitsa to shine through. 

Suggested cooking instructions:

Great when poached in beer or simply cooked on the grill

STEAK SKEWERS

Shipley Farm, Vilas NC 

The Shipley family has been breeding and raising premium quality beef in the heart of the Southern Appalachian Mountains since 1872.  W.E. Shipley, brought the first registered Hereford bull into NC from Virginia in 1897, walking the bull behind a horse-drawn wagon. Their cattle graze on lush, clover-rich mountain pastures which produces beef with higher levels of nutrients than conventional feedlot beef production.  They are supplemented with a vegetable based feed and dry aged for the best flavor, texture, tenderness, and marbling.

Suggested cooking instructions:

Season well and simply grill or broil for a quick and delicious dinner

CRETONS

Bear Creek Farm, Leipers Fork TN

Cretons, popular among New Englanders and French-Canadians this breakfast type of rillette is made by cooking pork with garlic, onions and warm spices down with local milk until it forms almost a caramel and mixed together with the rendered pork fat. Spread this on your morning toast for a very unique treat.

JULY 2017 CSA

Info about this month's CSA shares **specific contents vary in each share**

PORK ROASTS

Carolina Heritage Farm                                        

Consisting of picnic shoulder, Boston butt or sirloin, these cuts are perfect for slow cooking. Recommended cooking methods include braising, smoking and confiting.

Suggested cooking instructions:

Season with salt & pepper and sear in a hot pan with lard until golden brown. Transfer to a crock pot and slow cook until tender (~3 hrs) 

FATTY PATTY'S

Warren Wilson College Farm                                  

Grass-fed beef burger patties that are seasoned with salt, pepper, worcestershire, dijon & garlic then wrapped in caul fat to help keep them juicy - throw them on the grill or sear in a cast-iron pan for the perfect burger

CHICKEN SAUSAGES

Joyce Farms                                                              

These sausages were made from poulet rouge chickens, a heritage breed known for their slightly darker & flavorful meat due to genetics and pasture raising. Ground leg & thigh meat and hand-chopped breast, combined with preserved meyer lemon, rainbow chard and garlic, these sausages are ready to grill or roast.  

CHICKEN WINGS

Joyce Farms                                                              

Wings from the poulet rouge chickens were cured, smoked & confited. They are fully cooked and ready to be fried, grilled or roasted. 

N'DUJA

Carolina Heritage Farm                                             

N'duja (pronounced "un-do-yah") is a spicy, spreadable pork sausage from Italy. It is typically made with parts of the pig such as the shoulder and belly, as well as offal, roasted peppers and a mixture of spices. This version was made with espelette peppers, paprika, kaffir lime and Thai chilis. N'duja is perfect on it's own, spread onto toasted bread, or incorporated into a pasta sauce. 

CHICKEN LIVER MOUSSE

Joyce Farms poulet rouge chicken livers, seared with shallot, garlic & thyme then whipped with butter. A French classic, this decadent pâté is excellent on toasted bread or crackers. 

HAM HOCK RILLETTES

Carolina Heritage Farm                                            

French cooking at it's best, rillettes are a preparation of meat similar to pâté. Commonly made from pork, the meat is cubed or chopped, salted and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. This version was made with brined & smoked ham hocks, then seasoned with fish sauce, garlic & herbs, and is another great spreadable addition to good bread or crackers.