What's in my bag for September 2024?

by Sarah Wells

Month 4 - September 2024
Your CSA program has been carefully designed to pair each month's contents with the season and special events/holidays happening that month.
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ABOUT THE CUTS...


PORK

Picnic Shoulder Roast - Pork shoulder goes by several names at the grocery store including picnic roast, Boston butt, blade roast, and pork butt. Common cooking methods for pork shoulder include braising, smoking, roasting, grilling, and slow cooking.


Spareribs - Spareribs come from the belly of the hog and are known for their full flavor. These are larger and meatier than the other types of ribs. Spareribs are larger and less lean than baby back ribs, so they dry out far less quickly and cook much more consistently.  Optimal cooking methods: roast, bbq


Polish Sausage - These smoked pork sausages are made with pork and a blend of spices including garlic and mustard seeds.  They are approximately the size of bratwurst and best just grilled.   
Breakfast Links - A great addition to your breakfast table! Traditional breakfast sausage links with hints of sage and pepper in sheep casings.  


Ground Pork - A virtual freezer staple.  Ground pork is versatile as it soaks up any flavor you add to it with spices and sauces.  Change up some of your favorite recipes by swapping out other ground meats for ground pork.  No Italian sausage or breakfast sausage on hand? No problem! Just flavor your own!  Optimal cooking methods are pretty much anything! Grill, roast/bake, pan-broil/skillet, braise/pot roast, broil, smoke is just a few to name.


BEEF

 

Rump Roast - The rump roast is a boneless, leaner roast which is ideal for a method of cooking that is slow.  A great Sunday or holiday roast.  This cut comes from the area of the rump and hind legs.  These muscles are used from movement which lends to leaner and less tender cuts.  Cuts from this area are typically roasts, steaks for marinating or ground beef.  Optimal cooking methods include braise/pot roast and roast/bake.

 

Ribeye Steaks - These steaks are rich, juicy, and full-flavored with generous marbling throughout.  Ribeye steaks are known for their exceptional taste and tenderness.  This particular cut comes from the Rib Primal of the beef which is situated under the front section of the backbone and used primarily for support.  Optimal cooking methods are grill, broil, or smoking.

 

Stew Meat - Stew meat is a quick and easy way to make kabobs! It's already cut up for you, just throw it in a marinade, skewer it with all those great garden veggies in season right now and you have an easy dinner!! A full-flavored staple. Also great for slow-cooking, chili and stews. Optimal cooking methods include braise/pot roast, Sous Vide, pressure cooker

**Information source www.beefitswhatsfordinner.com and the Cattlemen's Beef Board, National Cattlemen's Beef Association, National Pork Board, and Meat Illustrated.

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