Our July meat CSA pick up is this Friday, so I should at least squeeze in the June one first, right? Right.
In addition to one dozen medium eggs, we got:
That is one whole chicken (3.5ish lbs), one stewing chicken (like 2.5 lbs), two big chicken legs, a pound of Mexican style chorizo, almost a pound of two lamb shoulder chops, four quarter-pound thin (like 5 Guys style) burger patties, 1.35 pound pork rib chops, 1.25 pound sirloin steak, a little over a pound of ground beef, and about a pound of hot Italian sausage.
We were honestly still trying to finish the May stuff. But that’s ok, it has all been amazing so far. Here are the photo worthy things I made (or, you know, the things I remembered to take pictures of)
That would be a whole butterflied chicken with a balsamic fig glaze, basically smoked on the Weber then seared to caramelize (…or burn, as it were from this angle) the glaze.
The merguez from May, grilled and served…
…with a golden raisin and fig pearl cous cous (and yogurt).
Pork rib chops with a chipotle honey dry (sticky, really) rub, grilled, with homemade peach bbq pinto beans and grilled spring onion tops.
And tonight’s dinner?
The lamb shoulder chops, quickly marinated in lemon juice and zest, oregano, rosemary, s+p, olive oil, and garlic x100, then quickly grilled on high. Served with: a quick herb, lemon, and slow olive oil poached garlic spread; a tomato and cucumber salad with feta and herbs; greek yogurt; and, toasted lavash. Instagram lamb:
If you were wondering, no, I haven’t been losing that much weight. Shocking, I know. Maintaining mostly, but the meat (…and endless outside beers !) is worth it.