Bulk Beef Purchase Deposit
SOLD OUT: Organic Beef Purchase
Update 2/7/14- this bulk purchase has sold out. Stay tuned for future opportunities. Thank you for your support!
Hoffner Organic Farms is offering a share of beef off their family-owned, certified organic dairy farm. The farm is located about 8 miles outside of Salisbury, tucked in the picturesque farmland of Western Rowan County. A third-generation dairy, they are certified organic by Oregon Tilth and are members of the Organic Valley Cooperative. Their cattle are never fed GMOs, never treated with antibiotics or hormones, and are humanely raised. They also eat grass! They practice rotational grazing and the grain supplemented is grown on our own farm or is provided by Reedy Fork Farms in Elon, NC. Your share of beef will include:
- Roasts (4 lbs.) Wonderful for crock pot meals on cold days!
- Steaks like ribeyes, sirloin, NY strip, filet (4-5 lbs.)
- Stew beef (2-3 lbs.) Fabulous for Beef, black bean, and chorizo chili in Cooking Light’s cookbook
- Sirloin tips (2-3 lbs.)
- Tenderized steak (2-3 lbs.) Perfect for Country Style Steak, we are in the South, after all!
- Ground Beef (25 lbs.) Yes, that’s 25 lbs.! Enough for tacos, hamburgers, chili and so much more!
Cost: $300 for 40 lbs. We have 8 shares available for purchase. A deposit of $50 must be made to reserve your share. Pick up will be during the week of February 17 and the location for pick up will be communicated to those participating the purchase.
Winter Harvest Week 7
Hello all! This week kicks off our February baskets! Greens will finally appear again in our boxes. Thanks to the magic of tall hoop houses, propane heaters and excellent farming, David Correll has provided Mustard and Bok Choi. He also has provided arugula to mix with the salad greens from John Weddington and a tomato from West High School's greenhouse. These are the first tomatoes from the school ag programs this year. We are adding a another bunch of carrots from Barbee Farms.
Eggs are provided by Bame Farm, Two Pigs Farm and T&D beef and pork. Bread comes from The Bread Basket.
Enjoy this week's basket - and don't forget to put your boxes out on your porch!!
Spring Greens Saute with Carrots, Mint and Chives
3 T extra virgin olive oil
2 to 3 cloves of garlic minced
1 cup of carrots cut to your liking
A bundle of young bok choi (or spinach) – stems removed
A bundle of arugula – stems removed
1 T lemon juice
Mint leaves to taste
Minced chives to taste
Salt and pepper
Heat oil in large skillet or steep sided stir fry pan. Add garlic and carrots, sauté for 2 to 3 minutes. Add the greens slowly stirring them as the wilt and adding additional greens until all the greens are in the pan. If the pan does not accommodate all the greens, cook in batches. Greens should be wilted and bright green. The entire stir fry process should not take more than 2 to 3 minutes. Stir in lemon juice and herbs. Add salt and pepper and serve at once.
Welcome Back to Winter Harvest!
We hope you're all home from a happy and healthy holiday! Bread Riot is back with another week of winter harvest! Batten down your hatches and put out your tomato boxes, week number five is on it's way!
Here's what you'll find this week:
Lettuce- Weddinton Farm
Shiitake Mushrooms- Sandy Creek Farm
Carrots, Butternut Squash, and Sweet Potatoes- Barbee Farm
Bread- The Bread Basket
Eggs- Two Pigs Farm, Bame Farm or T & D Farm
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Cold, soggy ground provides good conditions for farmers who do not grow cold crops like kale, collards, chard and mustard. This week's Winter Harvest box has only 1 green, the lettuce which John Weddington of Weddington Farm grows for us. Brent Barbee reports the other greens have "taken a bad turn" the past few days. You will find shiitake mushrooms from Sandy Creek Farm in Tyro, Carrots, Butternut Squash and Sweet Potatoes from Barbee Farm in Concord, Bread from The Bread Basket and eggs from Two Pigs Farm, Bame Farm or T & D Farm.
The butternut squash will keep for up to a month. You can peel it with a good quality vegetable peeler. Cut it into "chunks" or slices and cook until tender in lightly salted water. If you've never cook a butternut squash before try this easy and warming soup recipe from Alton Brown. In the past, butternut squash has been one of our Winter Harvest staples since it stores well and is available when little else is.
Please remember to put out coolers for bread, mushrooms and eggs. It will help insulate from the cold.
Winter Harvest Week 4
Happy Monday Rioters!
Get your tomato boxes out on your porches tonight because Winter Harvest Box Four is heading your way!