Announcing SALE Items, NEW Products, and Customer Inspired Recipe
Good Morning and hello from your farmer,
Everybody loves a SALE!!!
After all, it is not often you have an opportunity to save some hard earned money on some of our popular items.
Recently, Ted purchased a half pig and text me to say the Patty Sausage was seasoned "just right". So, our first sale item is our Patty Sausage. I have created a new item for when you buy 15 pounds you save 15%.
Our second item is Pork Chops. Another favorite for many customers. Again, I have created a new item for when you buy 15 pounds you save 10% off the individual price.
Our third item is Ground Beef. Now, when you buy 50 pounds or more you will save 17% off the individual pack price.
Our last item is Beef Shoulder Roast. We decided to add this item after Ms. Shelley was gracious to share her (and hubby Rob's) favorite recipe featured below. So, this sale is a little extra encouragement to nudge you along to try her recipe. Who knows, it may become your favorite as well. The sale - when you buy a shoulder roast enjoy a 10% savings off the regular price.
Okay - there you go. Be sure to click on the "Buy Now" button below and look for our sale items.
Next is our NEW Products
There are many flavored sausages that are popular these days. So, we want to test a Pineapple Link Sausage. It is basically our regular smoke sausage with crushed pineapple added. Give it a try and let us know what you think.
Next are two new beef steaks, When we delivered the last steers for processing I included a request for Hanger Steak and Flank Steak. According to Wikipedia, A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale.
Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means "bib". Similarly, it is known in Brazil as fraldinha.
A Customer Inspired Recipe
Thank You Ms. Shelley for sharing your recipe!
1 3 lb Nature's Gourmet Shoulder Roast, cut into 1 inch cubes (save the bone for making broth!)
1 lb potatoes (I use the Baby Gold, scrubbed but not peeled - our preference) cut into 1 inch chunks
4-5 large carrots (I scrub them good, but don't peel - our preference) cut into 1 inch chunks
1 large sweet onion cut into large chunks
3 ribs of celery scrubbed and cut into 1 inch chunks
1-2 cups homemade beef broth (depending on how much gravy you want)
1/4 cup flour, seasoned how you like it to dredge the meat
2 tbls oil to brown the meat
Place all cut veggies in the pressure cooker. Dredge the meat in the seasoned flour and brown well in hot oil. Place on top of veggies.
Pour in broth. Pressure cook on high pressure for 25-30 minutes - NO LONGER. Let the cooker depressurize naturally.
Thicken and season the gravy as desired - sometimes I put in a can of Cream of Mushroom if I am being lazy.
This meat melts in your mouth, and the veggies are all soft. We make a lot of gravy with ours.
I will usually throw the bone in and let it cook as it adds a lot of flavor, then I save it with my "bones for broth" in the freezer.
Shelley says, this is one of Rob's favorite "comfort food" meals! SOOOO GOOOD!
A little prep time plus less than 30 minutes cook time you will have a nutritious good old fashioned rib sticking and satisfying meal!
And, to be able to feed SIX adults for under $25 - or about $4 per person is a real bargain these days.