Milk Update!
Milk will no longer be self-serve in the fridge. Instead, Melody or I will grab your milk from the back when you pick up your meat.
We’re only able to give out milk based on the number of jars you return. For example, if your share includes 3 half-gallons but you bring back 1 jar, you’ll receive 1 jar of milk that week. If you’d like to receive your full share, you’re welcome to purchase additional jars for $6 each.
This change starts this week, so please remember to bring your empty jars back with you.
We do have plenty of milk available! If you’d like to purchase extra milk, now is a great time. When buying additional milk, you won’t need to purchase a new jar upfront. We’ll keep track of how many jars you take, and if they’re not returned by the following week, we’ll charge for them then.
Thanks so much for helping us keep things running smoothly. We really appreciate it!
Pork Breakdown!
Last month, we did a full beef cut breakdown. Now let’s get into pork!
Quick Cooking (Hot & Fast)
Bacon:
Pan-fry or bake at 400°F for 15–20 min until crispy. Estimated serving size: 2–3.
Sausage:
Pan-sear or grill 10–12 min, turning often. Great for breakfast or pastas. Estimated serving size: 2.
Bone-In Chops:
Sear 4–5 min per side; finish in oven if thick. Juicy and classic. Estimated serving size: 2.
Pork Tenderloin:
Sear 3–4 min per side, then roast at 400°F for 12–15 min. Slice and serve. Estimated serving size: 2–3.
Blade Steak:
Grill or pan-sear 4–5 min per side; flavorful and great marinated. Estimated serving size: 2.
Ham (Sliced):
Pan-sear or warm 2–3 min per side. Great for breakfast or sandwiches. Estimated serving size: 2.
Medium & Flexible Cooking
Country-Style Ribs:
Bake or braise at 350°F for 1.5–2 hours; tender and great with sauce. Estimated serving size: 2–3.
Arm Roast:
Roast at 350°F for 1.5–2 hours or braise until fork-tender. Estimated serving size: 4.
Low & Slow / Slow Cookers
Baby Back Ribs:
Bake or smoke at 275°F for 2.5–3 hours; tender and lightly sweet. Estimated serving size: 3–4.
Spare Ribs:
Bake or smoke at 275°F for 3–4 hours; rich and meaty. Estimated serving size: 3–4.
Hocks:
Simmer or slow cook 3–4 hours; perfect for soups, beans, or greens. Estimated serving size: 2.
Ham (Roast):
Bake at 325°F for 2–3 hours; baste for moisture, great for gatherings. Estimated serving size: 3-4
An interesting note about pork. We get our pork butchered in Sandy. Which means dropping hogs off at the butcher is an almost 4 and a half hour round trip process, and then 4 and a half again to get the pork. Trust me, if we could avoid this, we would. But the problem is that there is a severe shortage of USDA-approved facilities in Central Oregon, let alone ones that accommodate the volume we need. Butchery shortages are a nationwide problem, and something most consumers don’t consider when picking up bacon at the grocery store. This is a common issue faced by many small-scale meat producers. This leads to longer wait times, higher costs, and more labor for farmers. Just a thing to think about when thinking about where your meat comes from. The food system is an interconnected web. So when one aspect of it starts to diminish, like butchery, it can impact many other parts of the web!
