Week 1 – A Berry, Egg, Meat & Chicken

 

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Greig Farm (Mostly) Berry Share
–14oz of Asparagus

 

Yellow Bell Egg Share
–1 dozen eggs

 

Northwind Meat Share
–Boneless Rump Roast, Ground Turkey Meat, Pork Chops, Ground Beef, Split Chicken Breast

 

Chicken Share
–1 chicken

 

 

 

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January Northwind Farm Meat Share

January's Half Meat Share Haul!!

January’s Half Meat Share Haul!!

Thanks to James who drives down to the city to bring us his beer, we have a Winter Meat Share. Monthly deliveries sized as half or whole shares. This month’s delightful delivery :

Half Share

  • Pair of Poussins
  • Chorizo Sausage
  • Pork Chops
  • Ground Pork
  • Turkey Cutlets

Looks good? We had the unfortunate experience of being flaked on by someone who said they would be purchasing a half share starting in Jan. Want it for yourself?  $230 gets you the haul posted above plus monthly deliveries in Feb, March & April. Another possibility is membership starting in Feb for $175. Shoot us an email if you want in!! (You can also get a whole share starting in Feb for $235) Please note that prices include an admin fee. 

Whole Share

  • Beef Roast
  • Boneless Ham Roast
  • Porterhouse Steak
  • Chorizo Sausage
  • Lamb Chops
  • Ground Pork
Beautiful boneless ham about to be roasted

Beautiful boneless ham about to be roasted

Our Holiday Adventures Cooking with Beer

Scotch Ale paired with Salted Caramel Brown Butter Crunchies

Scotch Ale paired with Salted Caramel Brown Butter Crunchies

Actually this should be entitled Cooking with Fabulous Homebrew. Le sigh –  how we LOVE our Broken Stove Tasting Club membership(s). Yes, that is plural – we are in the lucky situation of multiple memberships — an old roomie bought us an additional share. Best. Gift. Ever.

It has been a fun few weeks of festive cooking and holiday gatherings. While we drank most of our beers paired with yummy holiday food like the Smitten Kitchen Salted Brown Butter Crispy Treats topped with Brown Eyed Baker Salted Caramel (pictured above), Mac & Cheese, and holiday hams, we did a little experimenting and discovered some fun new ways to rock a beer in the kitchen….

Smoked Porter by Broken Stove

Smoked Porter by Broken Stove

Irish Cheddar & Beer Fondue

Brooklyn is our home and we celebrate the holidays here with a serious gusto. This includes hosting giant family parties filled with fun and food. This year one of our dear friends suggested we try something new for our Christmas Eve fare. Instead of rocking our starting-to-become-a-tradition homemade Christmas Eve Pizza Night, he suggested that we keep in theme with the Great Cake Bake (more on that below) and have a fondue fest. What an amazing idea! We had a really fun time rocking out a series of fondues — a traditional raclette and a raclette “casserole”, a traditional Swiss fondue, a Stilton fondue, an Anchovy-Butter Fondue, a Meat Broth Fondue, a Salted Caramel Fondue, and a fun new fave — Irish Cheddar & Beer Fondue.

I think this is the recipe i used — Cheddar & Stout Fondue — It was such a festive night with so many fondues and cakes being made that i am not 100% positive…. I do remember the yummy fondue — strong cheddar mixed with the deep flavors of the Broken Stove Smoked Porter. We served it with all sorts of goodies — bread, cauliflower, broccoli, apples, sliced peppers, potatoes, and beef. Super divine!

Smoked Porter pic by ryan kuonen

Pork Hocks in Beer & Honey

We ripped off this amazing idea/recipe from  In Ania’s Kitchen for our Winter Solstice Party — Golonka na Piewie z Miodem. We used all her measurements & ingredients but due to time and other additional factors — like a birthday cake in the oven — we decided to whip up our hocks in our pressure cooker. I love my pressure cooker dearly and have found that pork hocks are best when prepared in this device. I had 4 hocks so we doubled the recipe, placing 2 cups of our Smoked Porter and 1/2 cup of honey into the pressure cooker. Our honey was a special purchase from one of our CSA members who has a hive on his Fort Green rooftop. After 45 minutes of pressure cooking, we opened up the pot to the delicious smell of pork, honey, and beer. We pulled out the hocks and started removing the meat, chopping and shredding it up. I have to admit to being in a bit of a rush and probably should have spent more time carefully chopping because a few seriously big and fatty pieces made it into the serving dish. D’oh. Regardless of those “rustic bites”, the hocks were fabulous. While I was chopping, Marion (french chef divine!!) began simmering the beer/honey sauce and whipping up a roux to thicken it. After about 15 minutes, we had this deliciously thick beer honey gravy ready to be mixed with the chopped pork. It was so so yummy I seriously can’t wait to get more hocks in the meat share!!

Making Cake by Ryan Kuonen

Butter + Beer = Making Chocolate Porter Cake

Chocolate Smoked Porter Cake

We have been going to the Smitten Kitchen blog non-stop for recipes, ideas, and retakes on vegetables.  One of our holiday traditions is our (infamous) Christmas Eve Cake. On Christmas Eve we bake up a crazy big cake and decorate it with a candy landscape and marzipan flora & fauna. The cake recipes must be moist and delicious, holding up the diorama aesthetics while delivering a tasty treat. One of Yolim’s fave treats from the past year were the Guinness cupcakes our friend brought over to celebrate Buy Nothing Day; He wanted that flavor in the mix of the Christmas Cake. I didn’t want to bother my friend for the recipe, but kinda remembered a post on my fave cooking blog. One quick search and I had a recipe for some ganached guinness  goodness. I followed the instructions, merely substituting our Broken Stove Smoked Porter for the Guinness Stout called for in the recipe. Unfortunately, we got caught up in a night of mad holiday celebrating and didn’t bother to take pics of the “raw” cake with our camera. (We did instagram that shiz so…..)  However, Smitten Kitchen has some great pics of the cake and baking process that would put anything we snapped to shame.  We might not have stopped in time to take pics, but the results are more delicious than can translate through our camera. Super-deluxe!! The cake was divine — as promised — but of course with the yummy beer and butter and chocolate combo, no one was surprised at the delectable final result. Do yourself a favor and make this cake the next time you need to celebrate!!

Alpine Meadow Christmas Cake

Alpine Meadow Christmas Cake

Marzipan Maddness!

Marzipan Maddness!

Although I love nothing more than pouring out a glass of James’s homebrew, I can’t recommend enough experimenting in the kitchen with beer. The flavor and dimension it adds to the dish is so worth it!! Plus, who says you can’t drink it while cooking with it!

December Winter Share Distribution

With these whirlwind weeks of holiday cooking and new years celebrations, it seems like it was just yesterday  but it was actually a few weeks ago on December 17th that we had our first distribution of our 5 month Winter season. We figured before we start posting all the amazing things we have been cooking/baking/preserving, it was about time we did an informational post about the December shares….

Dec 2013 Winter Sun Vegetable Share

Dec 2013 Winter Sun Vegetable Share

Winter Sun Vegetable Share

This month’s distribution included 6 frozen items. Typically we get 5 items plus a fresh bag of pea shoots. Unfortunately, early December was a hard one for pea shoots. The farm that we get our pea shoots from, Little Seed Gardens in Chatham, NY, was hit particularly hard with a cold snap and they lost their pea shoots. (The plan as it stands is to have pea shoots again in January and in subsequent months.) Therefore, in December we all got an extra frozen item in place of the pea shoots.

Winter Share Tomato Paste Pic by Ryan Kuonen

The December share included the following:

  • 24 oz jar of Tomato Puree from Taliaferro Farm & Williams Farm
  • Butternut Squash Puree from Black Horse Farm in Coxsackie, NY
  • Winterbor Kale from Stoneledge Farm in South Cairo, NY
  • Blueberries from Mead Orchards Farm in Tivoli, NY
  • Green Beans from Markristo Farm in Hillsdale,  NY
  • Diced Peppers from Hepworth Farm in Milton, NY
  • Sweet Corn from Gills Farm in Hurley, NY
Montrose guarding the eggs

Montrose guarding the eggs

Egg Share

Members picked up their dozen’s of gorgeous eggs…..

Dec 2013 Whole Meat Share

Dec 2013 Whole Meat Share

Northwind Farm Meat Shares

Half Share –  The average weight comes to 7.7 lbs per share

  • Barbary Duck
  • Ground Turkey Meat
  • Chicken split Breast
  • Breakfast Sausage
  • Rib Steak

Whole Share – The average weight total comes to 11lbs per share

  • Barbary Duck
  • Turkey Drumsticks
  • Breakfast Sausage
  • Ground Turkey
  • Turkey Tenderloins
  • Rib Steak
Tasting of beers n' hot sauces

Tasting of beers n’ hot sauces

Broken Stove Beer Tasting Club

This month’s selection of homebrew goodness:

3 22 ounce bottles of the following –

  • Dunkelweisen
  • Scotch Ale
  • Smoked Porter

Still time to get in on our winter shares. Prices to join will be updated on the blog later today…..

Winter Northwind Farm Meat Share

We are pleased to announce a meat option with our fabulous meat farmers, Northwind Farm, during our Winter Season.

The farmers of Northwind Farm

The farmers of Northwind Farm

Our fab brewer of the Broken Stove Beer Tasting Club, James, has agreed to drive us down some meat this winter. The distributions are mostly on Tuesdays in conjunction with the Winter Share but a few will be on Sunday because we are bringing back the Winter Potluck series in Jan & Feb. The share will run for 5 months – Dec to April, distributing on Tues 12/17, Sun 1/19, Sun 2/16, Tues 3/18, & Tues 4/15. The Tues distros are 5-830pm at Nitehawk Cinema Bar; The Sunday distros are 3-7pm @ Ryan & Yolim’s loftspace – 140 Metropolitan Ave. Email ASAP to sign up.

2 Options:

  • $275 – Half share – 6-8 lbs of different meats per month ($55 per distro)
  • $375 – Whole share -10-12 lbs of different meats per month ($75 per distro)

Lots of info about the farmers and the meat share on the blog; check out the Northwind Farm page & the Meat Share page

meat share pic by ryan kuonen

 

northwind cow

Week #5 – June 4 [A week]

Miss Mara enjoying the good life at Greig Farm

It was a wet one. Distribution was inside and we forgot the camera…Regardless, the strawberries were sweet. In fact, so were those Sugar Snap Peas. Ate most of those raw with my tamale. Life is good at distribution…

Greig Farm Share

  • 4 quarts Strawberries
  • 1 pound Sugar Snap Peas

Feather Ridge Egg Share

  • 1 dozen farm fresh eggs

Northwind Meat Share

  • Lamb Rib Chops
  • Whole Chickens
  • Ground Pork
  • 95% Lean Bull Burger
Feather Ridge Chicken Share
  • 1 fresh whole chicken