First, I would like to say welcome to all of the new box subscribers! I am very excited for you to enjoy the local products that I love so dearly.

In these unprecedented times, cooking has been a great stress reliever and can make you feel in control of something in your day. So put down the phone, get some groovy tunes going, and get cooking!

As always if you have any questions about sourcing or breeds, shoot me an email!

Enjoy!

(Boxes include a variation of these products, find your products associated to your box)

Tomboy Butcher

Tonkatsu Pork with Ramen

Breed: Duroc

Farm: Sky Blue Farm

Where: Lewis, Colorado

Broth Ingredients: salt, tamari, tonkatsu sauce, onion, pork bones

BROTH:

Bring ramen broth to a lazy boil, add mushrooms, salt (to taste), miso, and any veggies you have lying around. Let simmer.

Cook ramen or udon noodles and set aside.

***If ham steak was included***

Place ham steak in between two parchment or saran sheets.

Tenderize (beat) ham steak with a rolling pin or wine bottle until thin. Collect 3 shallow bowls: 1 with flour, salt, and pepper, 1 with whisked eggs, and 1 with panko/bread crumbs.

Dredge steaks in each bowl. Flour, egg, then panko. Fry in pan until browned.

Cut into strips and place over broth and veggies

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Pork Loin Chops

Breed: Duroc

Farm: Sky Blue Farm

Where: Lewis, Colorado

Pan sear on a cast iron skillet. Finish in oven at 350 degrees until desired temperature (145 degrees is well done)

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Roast Chicken

Breed: Fryer

Farm: Green Circle Farm

INGREDIENTS

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

PREPARATION

Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.

When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.

Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

PRO TIP: Keep your carcass and make nutritious chickens stock!

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Wagyu Skirt Steak

Breed: American Wagyu

Farm: 7X Ranch Hotchkiss, CO

This steak is great on the grill or the cast iron!

INGREDIENTS

1 shallot, finely chopped

1 Fresno chile or red jalapeño, finely chopped

3–4 garlic cloves, thinly sliced or finely chopped

½ cup red wine vinegar

1 tsp. kosher salt, plus more

½ cup finely chopped cilantro

¼ cup finely chopped flat-leaf parsley

2 Tbsp. finely chopped oregano

¾ cup extra-virgin olive oil

RECIPE PREPARATION

Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.

Remove meat from marinade, pat dry, and grill.

Spoon reserved chimichurri over grilled meat.

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Thick Cut Bacon

Breed: Duroc

Farm: Sky Blue Farm

Ingredients: curing salt, kosher salt, pepper, bay leaf, brown sugar

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Sweet Italian Sausage

Breed: Duroc

Farm: Sky Blue Farm

Ingredients: kosher salt, pepper, oregano, brown sugar, fennel seed, marjoram, thyme, garlic

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SUSTAINABLY FARMED SALMON

SUSHI GRADE FARMED SALMON FROM The coast of Scotland

INGREDIENTS

2 LEMONS, THINLY SLICED, 1 LARGE SALMON FILLET (ABOUT 3 LB.)

KOSHER SALT, FRESHLY GROUND BLACK PEPPER, 6 TBSP. BUTTER MELTED, 2 TBSP. HONEY, 3 CLOVES GARLIC, MINCED, 1 TSP. CHOPPED THYME LEAVES, 1 TSP.DRIED OREGANO, CHOPPED FRESH PARSLEY, FOR GARNISH

DIRECTIONS

PREHEAT OVEN TO 350°. LINE A LARGE RIMMED BAKING SHEET WITH FOIL AND GREASE WITH COOKING SPRAY. TO THE CENTER OF THE FOIL, LAY LEMON SLICES IN AN EVEN LAYER.

SEASON BOTH SIDES OF THE SALMON WITH SALT AND PEPPER AND PLACE ON TOP OF LEMON SLICES.

IN A SMALL BOWL, WHISK TOGETHER BUTTER, HONEY, GARLIC, THYME, AND OREGANO. POUR OVER SALMON THEN FOLD UP FOIL AROUND THE SALMON. BAKE UNTIL THE SALMON IS COOKED THROUGH, ABOUT 25 MINUTES. SWITCH THE OVEN TO BROIL, AND BROIL FOR 2 MINUTES, OR UNTIL THE BUTTER MIXTURE HAS THICKENED.

GARNISH WITH PARSLEY BEFORE SERVING.

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Grass-Fed Ground Beef

Breed: Aberdeen Angus

Farm: Burk Beef Stubborn Farm Mancos, Colorado

Burgers!

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Breed: Fryer Farm: Green Circle Farm

INGREDIENTS

1 whole chicken, 3 to 4 pounds

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

PREPARATION

Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.

When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.

Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

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Wagyu Ground Beef

Breed: American Wagyu

Farm: 7X Ranch, Hotchkiss, Colorado

Burgers! Burgers! Burgers!

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Breakfast Sausage

Breed: Heritage Duroc

Farm: Happy Hogs Farm, Montrose, Colorado

Ingredients: Salt, Pepper, Sage, Garlic, Paprika, Mace

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Sirloin Steak

Breed: Wagyu

Farm: 7X Ranch, Hotchkiss, Colorado

Generously salt and set aside to allow steak to get to room temperature (15-20 mins)

Sear on both sides on a cast iron skillet

finish in oven at 350 degrees until desired temperature

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Heritage Pork Chops

Breed: Duroc Mangalitsa Cross

Farm: Sky Blue Farm Lewis, Colorado

Generously salt and set aside to allow chop to get to room temperature (15-20 mins)

Sear on both sides on a cast iron skillet

finish in oven at 350 degrees until desired temperature

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THICK CUT BACON

Breed: Duroc

Farm: Sky Blue Farm, Lewis Colorado

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Heritage Ground Pork

Breed: Duroc

Farm: Sky Blue Farm, Lewis Colorado

Meatballs!

Ground Lamb

Breed: Dorset

Farm: Sky Blue Farm, Lewis Colorado

Add with Ground Pork to make meatballs

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Heritage Pork Shoulder (Boston Butt)

Breed: Duroc

Farm: Sky Blue Farm, Lewis Colorado

Pulled Pork (Half Recipe)

2 medium yellow onions, thinly sliced

4 medium garlic cloves, thinly sliced

1 cup chicken stock or low-sodium chicken broth

1 tablespoon packed dark brown sugar

1 tablespoon chili powder

1 tablespoon kosher salt, plus more as needed

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

2 cups barbecue sauce (optional)

1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.

2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed

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Mangalitsa Pork Burger

This burger will knock your socks off with flavor! The rich, dark meat from Mangalitsa pork tastes like a cross of Wild Boar and Berkshire pork. We suggest pan searing or grilling on medium heat to ensure a delicious caramelized crust to seal in its juices! This burger is rated 20/80 fat to lean ratio.

Mangalitsa Pork Burgers - Asian Style with Ginger Aioli

A Quick, Easy & Delicious twist on a juicy, flavorful burger, with a luscious topping

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 6

Author Chef Tryg

Ingredients

• PORK BURGERS

• 2 # Pasture Prime Pork

• 1/2 cup finely chopped scallions

• 2 TBSP grated Ginger

• 2 TBSP grated Garlic

• 1 tsp. Chili Flakes optional

• 1 tsp black pepper

• 1 tsp Kosher salt

• 1 TBSP Sesame Oil

• GINGER AIOLI

• 1 cup Mayonnaise

• 1 TBSP grated Ginger

• 2 tsp. Sriracha or other hot sauce

• 1 tsp salt

• 1 tsp pepper

• 1 tsp Lemon juice or vinegar

Instructions

1. Burgers: mix all ingredients together gently without overmixing

2. Cook on grill or in Cast Iron Skillet

3. Aioli: mix gently and serve atop burgers

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Sustainably Farmed Salmon

INGREDIENTS

2 lemons, thinly sliced

1 large salmon fillet (about 3 lb.)

Kosher salt

Freshly ground black pepper

6 tbsp.

butter, melted

2 tbsp.

honey

3 cloves garlic, minced

1 tsp.

chopped thyme leaves

1 tsp.

dried oregano

Chopped fresh parsley, for garnish

DIRECTIONS

Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. To the center of the foil, lay lemon slices in an even layer.

Season both sides of the salmon with salt and pepper and place on top of lemon slices.

In a small bowl, whisk together butter, honey, garlic, thyme, and oregano. Pour over salmon then fold up foil around the salmon. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until the butter mixture has thickened.

Garnish with parsley before serving.

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Breakfast Sausage Patties

Breed: Duroc

Farm: Sky Blue Farm, Lewis Colorado

Ingredients: sage, thyme, salt, pepper, brown sugar, crushed red pepper, paprika

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crépinettes de porc

Breed: Duroc

Farm: Sky Blue Farm, Lewis Colorado

Ingredients: Sage, thyme, marjoram, white pepper, salt, garlic

Cook on low heat until caul fat has rendered. place over a bed of greens with your favorite dressing.

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Tonkotsu Ramen Broth

Tonkatsu Ramen

Breed: Red Waddle

Farm: Sky Blue Farm

Where: Lewis, Colorado

Ingredients: salt, tamari, tonk0tsu sauce, onion, pork bones

BROTH:

Bring ramen broth to a lazy boil, add mushrooms, salt (to taste), miso, and any veggies you have lying around. Let simmer.

Cook ramen or udon noodles and set aside.

****If ham steak was included…

Place ham steak in between two parchment or saran sheets. Tenderize (beat) ham steak with a rolling pin or wine bottle until thin. Collect 3 shallow bowls: 1 with flour, salt, and pepper, 1 with whisked eggs, and 1 with panko/bread crumbs. Dredge steaks in each bowl. Flour, egg, then panko. Fry in pan until browned. Cut into strips and place over broth and veggies.

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Thick Cut Bacon

Breed: Duroc

Farm: Sky Blue Farm, Lewis Colorado

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Wagyu Ground Beef

Breed: Wagyu

Farm: 7X Ranch, Hotchkiss, Colorado

Burgers or add to your favorite pasta sauce!

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Wagyu Carne Asada

Breed: Wagyu

Farm: 7X Ranch, Hotchkiss, Colorado

Tacos!

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Mangalitsa Boston Butt

breed: Mangalitsa

Farm: Sky Blue Farm, Lewis Colorado

Salt and pepper

slow roast in the oven. the slower and the lower the temperature, the better!

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Wagyu Chuck Eye Steak

Breed: Wagyu

Farm: 7X Ranch, Hotchkiss, Colorado

Salt and pepper. Sear each side on a cast iron skillet. Finish in oven at 350 degrees until desired temperature.

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Wagyu Delmonico Steak

Breed: Wagyu

Farm: 7X Ranch, Hotchkiss, Colorado

Salt and pepper, leave on counter so steak can get to room temperature. Sear each side on a cast iron skillet. Finish in oven at 350 degrees until desired temperature.

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Mangalitsa Pork Chops

breed: Mangalitsa

Farm: Sky Blue Farm, Lewis Colorado

Salt and pepper. Sear each side on a cast iron skillet. Finish in oven at 350 degrees until desired temperature.

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