Who doesn’t love a noodle bowl? We added pan-seared bavette steak to this rapini noodle bowl from A House in the Hills for a super tasty weeknight meal. You’ll find lots of beautiful rapini at the market right now. Beef and Rapini Noodle Bowl serves 3 1/2 lb. flank or bavette steak 2 bunches of […]
This is a simple yet elegant preparation that makes the most of the beautiful whole squab we get from Paine Farm. Adding the reserved bones to the pot as the beans cook creates a rich, golden broth. You’ll need to plan ahead, but the hands-on cooking time is minimal and you can improvise with which […]
This week in the meat case you’ll find a sausage that celebrates the arrival of two things we’re pretty excited about here at The Local Butcher Shop; the first of the season’s green garlic and pork from Lone Willow Ranch. We had the opportunity to visit Lone Willow with many of the staff last spring […]
Dear Customers, You may have heard news of a USDA beef recall issued on February 8th for the Petaluma slaughter plant (Rancho Feeding Corp.). In an effort to be completely transparent, we want to address this issue with you, our customers, directly. Many of our cattle ranchers do in fact use this slaughter plant to […]
Land Prices and the Expansion of Pasture-based Production In another installation of our guest blog series, Kathryn Quanbeck writes about the cost of land in areas where new-generation farming would thrive. Kathryn lives in Portland, OR and works for the Niche Meat Processor Network (nichemeatprocessing.org), a network and information hub for small-scale meat processors and […]
It’s turkey time again! We love this holiday so much and while it is fun to change up the side dishes each year, we always have turkey. The methods for cooking a turkey well do not change and thus, we are re-posting our blog post from last year on how to cook a turkey. […]
Autumn is officially here and cool mornings are giving way to warm afternoons. By evening, sweaters go back on and I crave a warm dinner. Produce at the farmer’s market straddles Summer and Fall with tomatoes and eggplant still plentiful, and winter squashes and hardy greens also on display. Aaron and I recently helped with […]
It’s been awhile since I posted about what we’ve been eating at home. Don’t fret – we haven’t been starving. We’ve been eating quite well actually. I just haven’t had the forethought or the energy to take photos of our dinner before the dinner becomes dirty dishes… With that being said, I have been cooking […]
Olivia Tincani is our guest blogger this week. She began her path to resistance in her father’s tomato garden in California and her uncle’s vineyard in Italy. Olivia was the managing partner of Farm 255, a unique “farm-AND-table” operation in Athens, Georgia, founded in 2005, that grew much of its produce on its own farm, Full […]
This is the fifth guest blog in our series! Heather came to us from New York as an intern determined to “be the best intern we’ve ever had” (she told us that in her interview). She was indeed a great intern and she now works here part-time. Below are her musings on being a butcher […]