week six!

Week six brought a lot more delicious, and salmonella-free, produce as well as our first meat share from Cedar Valley Sustainable Farm. Mike and Clare brought us kale, green cabbage, kohlrabi (one of my favorites!), lettuce, green garlic, and thyme.

The first meat share came this week and included 2 premium steaks (either ribeye, ny strip, or filet mignon), pork sausage or Italian sausage, a pork shoulder roast, hamburger patties, a couple of whole (small) chickens, and 2 dozen eggs. The eggs really were amazing. They had such a beautiful bright orange yolk, and I found them to be creamier and richer than any store bought egg I'd ever eaten. We also used the pork shoulder, put it in the crock-pot for the whole day, and made a really delicious Eastern Carolina-style pulled pork sandwich. Yep, Eastern Carolina-style which is vinegar based (instead of tomato), and instead of using bbq sauce you put coleslaw on the sandwich, delicious! We also cooked up the hamburger patties which were great, really high-quality meat. I'd love to hear what other people are doing with their meat shares!