So here we are folks, at the fourth and final pick up day for the Rettland Farm Share-A-Swine program.
Our little group has gone through about 400 lbs of Rettland Farm pork in the last 4 months, the equivalent of about 2 whole animals. That's pretty impressive!
So to wrap it up, here is what you'll find in your share bag this month:
Loin/Rib Chops: Eat "High on the Hog" one last time. Maybe sneak them on the grill one of these warm days!
Shoulder Steak: We had this once before in a previous month's share. These do best with slow, low heat. They would be excellent in a stew or braise, or dry rub them and slow cook them on the grill or in the oven. Don't let their shape fool you! They look like a steak, but they need time to tenderize.
Regular Sausage: For any occasion. Simply amazing grilled (are you noticing a pattern here?), served on a bun with mustard and cheese.
Sweet Italian Sausage: Our friend Christine (she of Lard Making Fame) sent out a recipe via email to the group last month using sweet italian sausage. You can find it again here.
Ground Pork: I'd mix this with lean grassfed beef and make some killer burgers...you guessed it...on the grill.
Minute Steaks: Back again, since we love them so. Stir fry, tacos, or cheesesteak. Or whatever novel ways you've come to use them.
Thanks for all your support, Share-A Swiners!
Enjoy!
Rettland Farm
Showing posts with label Share-A-Swine. Show all posts
Showing posts with label Share-A-Swine. Show all posts
Friday, April 5, 2013
Saturday, March 2, 2013
Share-A-Swine, Month 3. (With Recipe!)
So, it's time for our third monthly pickup for the Share-A-Swine Program.
And check it out. We have a RECIPE!
First, this month's haul:
Chops: Mostly rib chops this month, which are my personal favorite. Love that fatty little tail on those suckers!
Bacon: Most of you will find bacon in your Share this month. However, we came to the end of the bacon supply for these two animals before all of the shares were filled. So, for those who didn't get a share of bacon this month, you received an extra pack of pork chops as a consolation prize. And we should have bacon again for the grand finale next month.
Sausage: Three kinds of sausage this month. Regular, Sweet Italian, and Hot Italian. The regular works great in literally any dish, at any meal. The Italians are generally used in pasta dishes around our house, but would love to hear how they are used in yours!
Minute Steaks: We have these versatile little steaks again this month, representing the ham portion of our animal. How did you use yours last month? Read on to check out how one of our members used her Minute steaks.
We're really fortunate to have a recipe this month, from Amy L. Amy is one of our Share-A-Swine members, and she sent me the following recipe that she developed to prepare the Minute Steak. She also mentioned that the recipe works just as well using plain ground pork that was in your share last month. It sounds DELICIOUS!
Here it is, courtesy of Amy:
TACOS AL PASTOR
2# pork chip (Minute) steak or ground pork
2 TBSP minced garlic
1 TBSP cumin
1 TBSP oregano
1 TBSP minced pineapple
1 tsp salt
1/2 tsp ground Annatto ( Goya brand in the ethnic section of grocery store. It is an orange box. There are small pouches inside the box)
1/2 tsp pepper
If using the chip steak, place the steak in a large mixing bowl and add spices. Coat the pork with the seasonings, (If using ground pork, mix all the ingredients together and shape into patties.)
Slice meat. It will crumble as you slice it. Heat a skillet on the stove with some olive oil. Add the chip steak and stir fry until cooked through. (If using ground pork, grill your ground pork patties until cooked through.)
You can add it to wraps or taco shells. Top with grilled pineapple, guacamole and salsa. You can also top it with sour cream. (Amy makes a chipotle sour cream by chopping up one chipolte pepper in adobo sauce and mixing it into the sour cream. Which sounds pretty tasty.)
There you have it, our first ever recipe shared by a SAS member. How bout you? Have you found any great recipes since we started Sharing the Swines?
Hope you all enjoy your shares. See you next month!
And check it out. We have a RECIPE!
First, this month's haul:
Chops: Mostly rib chops this month, which are my personal favorite. Love that fatty little tail on those suckers!
Bacon: Most of you will find bacon in your Share this month. However, we came to the end of the bacon supply for these two animals before all of the shares were filled. So, for those who didn't get a share of bacon this month, you received an extra pack of pork chops as a consolation prize. And we should have bacon again for the grand finale next month.
Sausage: Three kinds of sausage this month. Regular, Sweet Italian, and Hot Italian. The regular works great in literally any dish, at any meal. The Italians are generally used in pasta dishes around our house, but would love to hear how they are used in yours!
Minute Steaks: We have these versatile little steaks again this month, representing the ham portion of our animal. How did you use yours last month? Read on to check out how one of our members used her Minute steaks.
We're really fortunate to have a recipe this month, from Amy L. Amy is one of our Share-A-Swine members, and she sent me the following recipe that she developed to prepare the Minute Steak. She also mentioned that the recipe works just as well using plain ground pork that was in your share last month. It sounds DELICIOUS!
Here it is, courtesy of Amy:
TACOS AL PASTOR
2# pork chip (Minute) steak or ground pork
2 TBSP minced garlic
1 TBSP cumin
1 TBSP oregano
1 TBSP minced pineapple
1 tsp salt
1/2 tsp ground Annatto ( Goya brand in the ethnic section of grocery store. It is an orange box. There are small pouches inside the box)
1/2 tsp pepper
If using the chip steak, place the steak in a large mixing bowl and add spices. Coat the pork with the seasonings, (If using ground pork, mix all the ingredients together and shape into patties.)
Slice meat. It will crumble as you slice it. Heat a skillet on the stove with some olive oil. Add the chip steak and stir fry until cooked through. (If using ground pork, grill your ground pork patties until cooked through.)
You can add it to wraps or taco shells. Top with grilled pineapple, guacamole and salsa. You can also top it with sour cream. (Amy makes a chipotle sour cream by chopping up one chipolte pepper in adobo sauce and mixing it into the sour cream. Which sounds pretty tasty.)
There you have it, our first ever recipe shared by a SAS member. How bout you? Have you found any great recipes since we started Sharing the Swines?
Hope you all enjoy your shares. See you next month!
Friday, February 1, 2013
Share-A-Swine, Second Month
We're already doing our second monthly pickup for the Rettland Farm Share-A-Swine program. Below is the email I sent to the members, describing what is in their share this month.
I posted it for two reasons. First, to show you what a typical monthly share looks like, in case we decide to do it again in the future, and in case you might want to participate then. (Wink, wink. Nudge, nudge!)
Second, to illustrate that there is so much more to eating pork than chops and tenderloins. The pig is a culinary dream, and we as a society have been taught to accept lean, dry, flavorless meat based on an irrational fear of fat.
We need to get back to eating "everything but the squeal!"
The Email:
Greetings everyone,
I thought you might like a preview for tomorrow's CSA pickup (here at the farm, 11am-2pm). I just finished packing it up, and we have some new things in there to share!
Sausage--Same variety as last month. Great for breakfast, lunch, or dinner! New variety (ies) next month.
Bacon--Enough said.
Pork Shoulder Steaks--These steaks are cut from the very flavorful, but slightly tougher shoulder of the pig. They will be best if you cook them SLOWLY and with some liquid, like in a stew or braise.
Ham Hock, smoked--A few of you may find these in your package instead of the shoulder steaks. They are definitely a soup/flavoring item, and will make some insane ham and bean soup, or use it to braise greens like collards (I just made these last week with Northern White beans and they were AWESOME) or cabbage.
Ground Pork--We love to add this to our lean grass finished ground beef, and make a mean meatloaf or some burgers (Super Bowl Party idea!) Or, use it as a blank slate to make your own sausage at home, just add salt and spices. Also a nice alternative to beef in a weeknight pasta sauce.
Minute Steaks--These are one of our original products, so far, so you may not have encountered these yet. We slice the meat paper thin so it will thaw and cook in no time, great for weeknight meals when you're rushed. It is incredible when cooked with garlic and onions, salt, pepper, and/or cheese. We use them at home for a twist on Philly Cheesesteaks, or chop them for pork tacos or stir fry. They are a fun product, and I think you'll really enjoy them!
Hope this helps. See you all tomorrow!
Beau
Rettland Farm
I posted it for two reasons. First, to show you what a typical monthly share looks like, in case we decide to do it again in the future, and in case you might want to participate then. (Wink, wink. Nudge, nudge!)
Second, to illustrate that there is so much more to eating pork than chops and tenderloins. The pig is a culinary dream, and we as a society have been taught to accept lean, dry, flavorless meat based on an irrational fear of fat.
We need to get back to eating "everything but the squeal!"
The Email:
Greetings everyone,
I thought you might like a preview for tomorrow's CSA pickup (here at the farm, 11am-2pm). I just finished packing it up, and we have some new things in there to share!
Sausage--Same variety as last month. Great for breakfast, lunch, or dinner! New variety (ies) next month.
Bacon--Enough said.
Pork Shoulder Steaks--These steaks are cut from the very flavorful, but slightly tougher shoulder of the pig. They will be best if you cook them SLOWLY and with some liquid, like in a stew or braise.
Ham Hock, smoked--A few of you may find these in your package instead of the shoulder steaks. They are definitely a soup/flavoring item, and will make some insane ham and bean soup, or use it to braise greens like collards (I just made these last week with Northern White beans and they were AWESOME) or cabbage.
Ground Pork--We love to add this to our lean grass finished ground beef, and make a mean meatloaf or some burgers (Super Bowl Party idea!) Or, use it as a blank slate to make your own sausage at home, just add salt and spices. Also a nice alternative to beef in a weeknight pasta sauce.
Minute Steaks--These are one of our original products, so far, so you may not have encountered these yet. We slice the meat paper thin so it will thaw and cook in no time, great for weeknight meals when you're rushed. It is incredible when cooked with garlic and onions, salt, pepper, and/or cheese. We use them at home for a twist on Philly Cheesesteaks, or chop them for pork tacos or stir fry. They are a fun product, and I think you'll really enjoy them!
Hope this helps. See you all tomorrow!
Beau
Rettland Farm
Thursday, November 15, 2012
Share-A-Swine Program
I've been thinking all summer about ways to get our pork onto the tables of more home cooks and families. And while our costs of production seem to go in only one direction, I knew that we had to start being mindful of the price of our product. So I started thinking about a way that we could mimic large volume sales that allow us to offer restaurants a lower price, and apply that to a group of smaller buyers.
After I came up with the skeleton of the program a few weeks ago, I asked my page-likers over on the Facebook if there was any interest in a so called "pork share" program.
There was interest. LOTS of it.
So, I came up with the Rettland Farm Share-a-Swine Program.
Basically, this allows home cooks to buy our pastured, heritage breed pork at prices below retail. I wanted to have an affordable up-front cost that didn't strain household budgets, to keep the commitment short and the burden of pickup/delivery low, and to introduce people to cuts beyond bacon and tenderloin.
I think this is a good start towards all of that.
So here's how the Rettland Farm Share-A-Swine (SAS) Progam will work:
1. By becoming a member of the SAS program, you will receive a monthly share of our heritage, seasonally pastured pork. This share will consist of some combination of pork chops, pork steaks, bacon, ham, minute steaks, and fresh sausage. You will receive these different types of cuts in relative proportion to their weight in the animal. (For example, we all wish that a pig was 99% bacon, but tragically it isn't. It is a disappointing 10% bacon, roughly. So therefore, your share will be about 10% bacon, too.) The meat will be either fresh or frozen, at our discretion, and packaged in cryovac plastic or butcher paper, also at our discretion. It will not include any liver, heart, or other organ meats.
2. The share that you receive will be based on weight, not type of cut or price. Each monthly share will be not less than 7lbs in weight.
3. The SAS Program will run for a 4 month trial run through the winter months of December, January, February, and March. If we find it to be successful for both farmer and members, I will very likely renew the program in the spring.
4. The price for EACH MONTHLY SHARE of the SAS program is $55. This includes your monthly share of meat, plus a really groovy insulated, reusuable cooler bag that you can use to haul your porcine bounty home safely. Please note: The total price for the SAS membership is $220. We are just spreading out the payment over 4 months to make it easier on your monthly budgets. You will need to pay for each monthly installment one month in advance of pickup. (For example, the first payment for the late December share pickup will be due by late November, and so on.)
***Please don't join this program if you aren't going to keep up with it for the full 4 months. If you bail on us, you're kicking us right in the pocketbook, and we'll get irritated by that fact and not want to sell you anything ever again and probably say unkind things about you around the family dinner table, and probably teach our kids some really colorful language that they'll later use in situations that are horribly embarassing to us. So if you commit, stick it out please. It's only four months.***
***On the other hand, if you would like to pay for your membership in one up front payment, we'll offer you a nice discount. Ask me for details.***
5. The SAS shares will be available for pickup one day per month, most likely a Saturday, at Rettland Farm in Gettysburg, PA. In an effort to reach our fans in the big city, we will offer a delivery to Baltimore and Washington DC metro areas. There will be a minimum number of shares required from each area to justify the delivery (tell your friends to sign up), and a delivery surcharge of $10 per share for Baltimore and $20 for Washington DC will be added to the monthly share price.
If you can't make it to pick up your share in a given month, please let us know so we can make other arrangements. We have very limited cold storage space, so any unclaimed shares will have to be donated to the local food bank, unless other arrangements are made in advance.
6. If you are interested, please shoot me an email at farmer@rettlandfarm.com and sign yourself up for the inaugural run of the Share-A-Swine program. The deadline to opt in will be Saturday, December 1, 2012.
What do you think? What did I forget? I think I hit on all the basics, but if I missed something or you have any questions, please leave it in the comment section below so everyone can see it, or contact me at farmer@rettlandfarm.com.
This is gonna be cool! Tell your friends! Get in on it today!
After I came up with the skeleton of the program a few weeks ago, I asked my page-likers over on the Facebook if there was any interest in a so called "pork share" program.
There was interest. LOTS of it.
So, I came up with the Rettland Farm Share-a-Swine Program.
Basically, this allows home cooks to buy our pastured, heritage breed pork at prices below retail. I wanted to have an affordable up-front cost that didn't strain household budgets, to keep the commitment short and the burden of pickup/delivery low, and to introduce people to cuts beyond bacon and tenderloin.
I think this is a good start towards all of that.
So here's how the Rettland Farm Share-A-Swine (SAS) Progam will work:
1. By becoming a member of the SAS program, you will receive a monthly share of our heritage, seasonally pastured pork. This share will consist of some combination of pork chops, pork steaks, bacon, ham, minute steaks, and fresh sausage. You will receive these different types of cuts in relative proportion to their weight in the animal. (For example, we all wish that a pig was 99% bacon, but tragically it isn't. It is a disappointing 10% bacon, roughly. So therefore, your share will be about 10% bacon, too.) The meat will be either fresh or frozen, at our discretion, and packaged in cryovac plastic or butcher paper, also at our discretion. It will not include any liver, heart, or other organ meats.
2. The share that you receive will be based on weight, not type of cut or price. Each monthly share will be not less than 7lbs in weight.
3. The SAS Program will run for a 4 month trial run through the winter months of December, January, February, and March. If we find it to be successful for both farmer and members, I will very likely renew the program in the spring.
4. The price for EACH MONTHLY SHARE of the SAS program is $55. This includes your monthly share of meat, plus a really groovy insulated, reusuable cooler bag that you can use to haul your porcine bounty home safely. Please note: The total price for the SAS membership is $220. We are just spreading out the payment over 4 months to make it easier on your monthly budgets. You will need to pay for each monthly installment one month in advance of pickup. (For example, the first payment for the late December share pickup will be due by late November, and so on.)
***Please don't join this program if you aren't going to keep up with it for the full 4 months. If you bail on us, you're kicking us right in the pocketbook, and we'll get irritated by that fact and not want to sell you anything ever again and probably say unkind things about you around the family dinner table, and probably teach our kids some really colorful language that they'll later use in situations that are horribly embarassing to us. So if you commit, stick it out please. It's only four months.***
***On the other hand, if you would like to pay for your membership in one up front payment, we'll offer you a nice discount. Ask me for details.***
5. The SAS shares will be available for pickup one day per month, most likely a Saturday, at Rettland Farm in Gettysburg, PA. In an effort to reach our fans in the big city, we will offer a delivery to Baltimore and Washington DC metro areas. There will be a minimum number of shares required from each area to justify the delivery (tell your friends to sign up), and a delivery surcharge of $10 per share for Baltimore and $20 for Washington DC will be added to the monthly share price.
If you can't make it to pick up your share in a given month, please let us know so we can make other arrangements. We have very limited cold storage space, so any unclaimed shares will have to be donated to the local food bank, unless other arrangements are made in advance.
6. If you are interested, please shoot me an email at farmer@rettlandfarm.com and sign yourself up for the inaugural run of the Share-A-Swine program. The deadline to opt in will be Saturday, December 1, 2012.
What do you think? What did I forget? I think I hit on all the basics, but if I missed something or you have any questions, please leave it in the comment section below so everyone can see it, or contact me at farmer@rettlandfarm.com.
This is gonna be cool! Tell your friends! Get in on it today!
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