How We Used It All

Sometimes I write the newsletter and sometimes you write it for me. This segment is written by you, specifically Matt, one of our newest members. We were impressed by his and his wife’s use of their month’s supply of meat, think it will give you something to think about, and therefore dedicate this segment to their efforts. Here it is.

Honi Ann,
I recently visited my parents in NC, and was reading their local CSA newsletter. In the newsletter, they had one of the CSA customers write what they did with all the veggies in the most recent delivery. I thought it was a good idea, and thought you might be interested in what we did with the August delivery of meat. Feel free to include this in next month's newsletter as well if you like the idea.
- 3 packages of ground pork and 3 packages of ground hamburger:
Pack #1 - Combined with Pack #1 of ground hamburger, some salt and pepper, and formed into meatballs. Simmered in pan with a can or two of diced tomatoes, basil, oregano, parsley.
Pack #2 - Made pork sliders using a recipe that was included in a past newsletter. Made several small, thin patties and cooked them quickly in a hot cast iron skillet with butter. Did the same thing with Pack #2 of hamburger.
Pack #3 - Combined with Pack #3 of ground hamburger, some salt and pepper, and formed into meatballs. Simmered in a pan with a can of mushrooms and some cream of mushroom soup.
- 2 NY strip steaks: Sliced both steaks into thin strips, sauteed quickly over high heat, combined with stir-fry vegetables and soy sauce to make a beef stir-fry.
- 1 pack beef cutlets: Seasoned with salt and pepper and browned over high heat. Added onions and minced garlic.  Simmered in chicken broth for 30 minutes until tender, served with rice.
- 1 pack pork cutlets: Same recipe as the beef cutlets, but simmered in tomato sauce instead of chicken broth. Served with pasta and some roasted cauliflower.
- Whole chicken: A little salt, pepper, and olive oil and then grilled whole using indirect heat until done (measured using internal temp which I don't remember...165F maybe?). The skin was crispy, and the meat was still juicy. Definitely doing it this way again.
- 1 pack leg quarters Salt, pepper, then grilled. When done, applied my father-in-law's secret recipe SC-style BBQ sauce.
- 1 pork belly Cured for 3 days in the fridge using Morton's Tenderquick, honey, brown sugar, and some pepper. Smoked over hickory until 155F, sliced thick and refrigerated. Browned a few slices in a cast iron skillet each morning to eat with the eggs.
- 1 pack pork fat Rendered down in the crock pot, filtered, and stored in a mason jar in the refrigerator. This is my fat of choice for cooking eggs, sauteeing veggies, etc.
- 1 pack beef sausage Smoked over hickory and served with the secret SC-style BBQ sauce.
- Jowl: Smoked in the same batch with the bacon, and put in a pot of collard greens to add a delicious smoky flavor.
- Eggs Scramble or over easy alongside the bacon each morning until gone.
There you go, I hope it gives others some ideas about what to do with their meat.
Matt

 

JVF