Newsletter #5 - 2016

Buying Club News #5

July/August 2016

 

Place your order on Polyface Yum today!

 

It's grilling season!!

Here's a fun recipe sent to us from an Annapolis Buying Club customer.

We hope you enjoy!

 

Get in your kitchens, buy unprocessed foods,

turn off the TV, and prepare your own foods.

This is liberating.

 

- Joel Salatin   

 

 

Recipe from Polyface Buying Club Customer

 

Here's a fave BURGERS recipe that my family have been loving for years-- always made with Polyface ground beef  :-)
 
      -- J. Kirby, Annapolis MD Club

POLYFACE "BIG BAD" BURGERS
 
Thoroughly wash and dry hands before starting!
 

~~Ingredients~~  

 

These are for ONE burger.  Simply repeat for as many burgers as you need :-)

 

  • POLYFACE GROUND BEEF--  make a snowball-sized ball (or-- if you're the hardcore measuring-type-- take 1/3 to 1/2 lb of the ground beef)
  • CARROTS-- try to find/use the freshest, sweetest local (e.g. farmer's market) type.  Shredded/grated to yield a small handful (or about 1/3rd cup)
  • GARLIC-- again, best to use local and/or organic.  Clove sizes vary, so just mince up enough to yield 1 TBLSP or so.
  • BRAGG’S LIQUID AMINOS , ideally in the squirt-type bottle (rather than the larger "bulk" one)
  • GARLIC SALT
  • CHEDDAR CHEESE (optional)—thin-sliced “sandwich-style”

 

NOTE:  If you don't like carrots, just substitute any other fresh vegetable that will hold up in the heat of cooking/grilling.   What you're after is to add/retain MOISTURE in the finished burger.  Chopped onions, celery, bell peppers, and daikon radish all work well, and provide ways to vary the flavor without "up-staging" the natural deliciousness of the Polyface beef!

 

~~Preparation~~

 

  1. Place BEEF, CARROTS, and minced GARLIC into a medium-sized glass mixing bowl.
  2. Add TWO SQUIRTS of the BRAGG’s to the contents of the bowl
  3. MIX—by hand—the contents until everything is evenly-distributed.
  4. Remove the contents and form (with hands) into a ball.
  5. Gently smash the ball to get a round patty of the desired thickness.  I like my burgers “Fred Flintstone” thick, about 1-1/4 inch thickness; but feel free to smash to as thin as a ½-inch.
  6. Give the patty a VERY light dusting of GARLIC SALT.
  7. Cook on the grill or skillet for about 5 mins, then flip over.
  8. Place a slice of CHEESE on top if making a Cheeseburger.
  9. Cook for another 5 mins, or until desired “Done-ness.” 

 

NOTE: Until you get practiced at this, I suggest cooking so that it’s as RARE as you can “stand” it.  That way, if you take a bite and decide it’s not “DONE” enough, you can pop it back on the grill for another few minutes until it’s JUST RIGHT

 

~~Serving~~

 

Everyone has their own “traditions” for cookouts (buns, lettuce-tomato-mustard-ketchup, etc), and these burgers fit right in with any of them.

 

One “uncommon” thing that we often do is:

 

  1. Sauté a large PORTOBELLO MUSHROOM CAP in COCONUT OIL.   Then flip it to “gill-side” Up, and (while it’s still hot), add a spoonful of TRUFFLE BUTTER—which melts and works its way all throughout the mushroom.
  2. Plate your burger with the Portobello next to it, and a generous helping of FRESH SALSA, with FRESH CILANTRO leaves sprinkled on top.

 

Bon Appétit!

 

 

 

Have Questions?

 

Please feel free to ask! Just reply to this email and Sheri Salatin or Andrea Gram will gladly help you with your concerns.

 

Thank you so much for choosing Polyface Farm as your clean meat connection! We value your patronage!

 

Polyface Farm

43 Pure Meadows Lane

Swoope, VA 24479

540-885-3590

Your IP Address is: 54.166.242.76
Copyright © 2017 PolyfaceYum. Powered by Zen Cart