Well, I have to start with an apology. I was not able to get a missive out last week…I thought about getting ahead by doing it on Thursday or Friday but, of course, I did not and then Saturday hit like a July rain squall in Pennsylvania and I got caught without my water wings and drove into standing water (figuratively). What actually happened was that we forgot to get a roasting hog on a truck to where it needed to be that day so I met the owner in Lewisburg, a nice unexpected Saturday morning jaunt down 192 through Raymond B. Winter State Park, there and back again as Tolkien might pen. But today is a new day and we have new meat on the menu…koala!
Just Kidding! We do have a fresh half beef, again, all grass, all the time as well as some corn fed selections. On the half we will have one one flank, one hanger, one skirt (the Thoroughgood collection, if you will)…I wish we could develop a cow that had 10 or 15 per head but, as luck would have it, these cuts come out of muscles that makes multiplicity impossible. There are two per animal (one per half) and that’s it…so, of course, they are the cuts everybody wants. Its not like the NY Strip or Delmonico or T-bone or Porterhouse or Rib-Eye where you cut cross sections down the length of a much larger, longer muscle. In all cases there are limits, often taking one cut excludes taking another as the muscle groups intersect but the flank, hanger and skirt are in a class of their own.
We’ll also have a lamb in the case with us today. I have gone on and on about this before but this is good stuff, if you like lamb, you will love this and if you have always been a fence sitter, this is the place to start. We’ll have shanks and all sorts of chops, loin, leg, shoulder and neck. We’ll also have a selection of pork and chicken though the latter depends on when the truck arrives. It might be too late to make it to Meyers.
Well, speaking of getting to Meyers, I need to get the truck loaded. We are there today 10-4 and open at the shop at 117 Cooper Street in Spring Mills from 8-4. Oh. one other thing, two weeks ago when I did a run down of products we carry from other local producers I think I forgot to include Village Eating House's dressings and sauces, my apologies (second of the day) to the folks in Pleasant Gap. Their dressings are great and we are happy to have them.
Have a drizzle filled day. Jay