We’re excited to launch our new Butcher Basket Program here at The Local Butcher Shop! Inspired by traditional CSAs, or Community Supported Agriculture programs, in which members support farms by agreeing to a share of whatever product is available throughout the season, we’ve developed the Butcher Basket Program for our shop. When members sign up […]
The preparation of the lamb in this recipe is based on a traditional Moroccan dish of steamed lamb shoulder. Seasoned with salt, cumin and garlic, it’s a simple, hands-off alternative to braising that results in moist flavorful meat. You could serve it simply with couscous and roasted vegetables, or you could do what I did […]
Will you be serving a Glazed Ham or Leg of Lamb from The Local Butcher Shop this Easter Sunday? Here are our tips and tricks for cooking your holiday roast. Glazed Ham Take the ham out of the refrigerator 2-3 hours before you plan to warm it. Pre-heat oven to 300 degrees. Put the ham […]
Anticipating the approach of Passover, we’ve been collecting bones and fat from our pastured chickens to fill our icebox with poultry stock and schmaltz. Matzoh Ball Soup is a simple and comforting dish in which these ingredients will really shine. Pick up some matzoh meal and come on by, we’ve got pastured eggs for you […]
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. […]