Hello everyone!!
Sorry for the delay in posts. Things have been busy in the Chef Z/M.B. Household, what with birthdays (!), spring cleaning :(, guests that will soon be visiting (!!!), and getting ready for our first vacation across country (!!!!!). That being said, I have determined that Chef Z can definitely not undergo this massive project alone and so I will be writing posts as well. These posts, in warning, will probably not be of the recipe persuasion like the Chefs, but more along the lines of my eating healthily to survive working the third shift (a post on what I've learned about healthy eating habits while on 3rd shift is soon to follow!).
Sorry for the delay in posts. Things have been busy in the Chef Z/M.B. Household, what with birthdays (!), spring cleaning :(, guests that will soon be visiting (!!!), and getting ready for our first vacation across country (!!!!!). That being said, I have determined that Chef Z can definitely not undergo this massive project alone and so I will be writing posts as well. These posts, in warning, will probably not be of the recipe persuasion like the Chefs, but more along the lines of my eating healthily to survive working the third shift (a post on what I've learned about healthy eating habits while on 3rd shift is soon to follow!).
We receive a Meat Share from Pete'sGreens. Pete's is a CSA that covers a LOT of Vermont, and is run year round. This is perfect if you cannot find a CSA close to you or if you want your family to enjoy local foods all winter long. We have done the meat share for 3 seasons now and overall we have enjoyed the experiences we have had with them. The reason that we chose to go with Screamin'Ridge Farm for our CSA is because we wanted to support a local small businessman in our area (he's not even 15 miles away) and because he brings something new and different to the experience simply because he was and is a chef. Now, without further ado, I present to you the May Meat Share, brought to us by Pete'sGreens.
Sorry for the resolution! We were trying the cameras out on our phones. If you can't tell, this share we received a 5.5lb chicken, that is currently defrosting so it can be broken down and used for Chef Z's delicious stock. We also have Sweet Italian Lamb sausage. I have to admit that we ate over half of it sliced up in my Veggie Marinara and the last 2 links are cooked and waiting patiently in the freezer to be sausage, onion, and pepper subs on a lazy cooking day. We also received pasture raised ground beef (approximately 1.5lbs) and a 2lb rack of lamb. I know that I am looking forward to some of Chef Z's bacon burgers now that it is starting to warm up here in the frosty north.
What are your favorite things to eat in the summer months?
---- M.B.
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