Happy Independence Day!
It's been a busy week..
First, our friends at Out of the Ordinary Nursery are closing for the season on July 7. Please go check them out before its too late! They still have lots of beautiful flowers, herbs, and veggies available for sale. We know first hand how incredible their products are since we have used many of their seedlings this year. We have never had more variety and strong plants thanks to their partnership.
We've been at work planting more seedlings, harvesting shares and even sending baby goats out to their new homes! We also picked up more pork, bacon, and chicken this week to supply future shares and to make available for retail sale.
The hot weather has helped our heat loving plants set more fruit, and the current deluge is fueling rapid growth . This week brought the first ripe tomato which means that it's only a matter of time before we have an abundance to share with all of you...
Here's the list of what you'll be receiving today:
-Lettuce (Red ruffle or oak leaf, with mini Romaine)
-Fresh Garlic! (you can hang this somewhere dry to cure, but we recommend using fresh - more garlic will be coming your way this Summer so don't worry about saving it)
For this weeks protein, you will be getting pork chops. Want more pasture raised pork or poultry? Check out our online store! We can put your order together and have it ready for pick up at the farm. We also offer delivery within a 5 mile radius for $5. Delivery is free with orders of $100 or more. We have eggs available from Averill Park's own Reynold's Farm for $5/doz. Also available for add-on is Chicken Pot Pie for $12/each and Pork Butt Roasts (3-4lbs ea. at $8.40/lb).
Some ideas to try with this week's ingredients: we like to grill chops like these on a slow, indirect heat after they've had a chance to soak up a nice dry rub - we really like this recipe that comes originally from the famous Dinosaur Barbecue in Syracuse. We think you may really like a fresh salad with lettuce, chopped onions, shredded beets and a vinaigrette made with chopped parsley and basil. Enjoy!
Thanks as always,
Mark, Diana, Eva and Noah