August Delivery Coming Up!
August is just around the corner, and we are taking orders for August Meat Share delivery. Take a look at the Delivery Options to find a delivery near you.
Say Hello and Goodbye
We have a favorite back in stock, Coarse Ground Beef, and are saying goodbye to a cut that we will no longer be offering, Osso Buco. Currently you can find both these choices in our Lock, Stock and Barrel a la carte section.
Coarse Ground Beef. Ground beef can come in different size grinds, and we usually order ours with more of a fine grind. But every once in a while we ask for the grind to be a little larger, called coarse ground. This grind does not break down as much as a finer grind and produces a more moist, chunky texture. The most popular use for coarse ground is in chili, but there are other ways to take advantage of that moist chunkiness in these warmer months. If Sunday dinner calls for a lasagne or beef stroganoff, say, using coarse ground beef will produce a beefier flavor with every bite. For a lighter choice, try it in a taco salad.
Osso Buco. If you’ve never tried this cut you don’t know what you’ve been missing! Cut from the beef shank, the center bone is loaded with marrow that flavors the meat to a buttery delicious taste as it slow cooks to perfection. Osso Buco comes in approximately 2.5 to 3 pound packages. Once these are gone from our a la carte menu, they are truly gone, as we will no longer be providing this selection
Who’s Your Farmer? Meet Caleb
You may have noticed in the past year or so that our son, Caleb, has been running our booth at the Richland Park Farmers Market and making Meat Share deliveries. The oldest of our children, Caleb is now officially a partner in Southern RidgeFarm and heads up our entire Meat Share program. He works with me (Jerlene) to make sure all orders are correct and accounted for, packs all the orders, and then delivers to all but two of the delivery locations. He works closely with Keith on inventory, helping keep track of how much product we have, when processing needs to happen, and tracking trends in ordering so we can project what we need.
And no one works at the farm without working on the farm. Caleb works with rotating the cows, loading the pigs, and any maintenance that has to do with the animals–tagging, weaning, etc. Then there’s the fence building and repairing, tree cutting, all the fun stuff. It’s hard, and sometimes it can be enjoyable, and he’s ready to do both.
Caleb and Keith are working together for the strategic growth of the farm. He’s pretty passionate about doing a job completely and well, whether it’s making sure the cows are on fresh grass or that you are satisfied with your meat share.
Caleb was with us when we first began farming more than 15 years ago, and it is a privelege he is back with us now. He, along with his brothers, is the future of our farm.