CSA newsletter v41

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W E E K LY / B I -W E E K LY S H O P N E W S
THE PENDULUM
Thoughts on meats...
Shop hours: We-Fr 11-7
Sa 10-6, Su Noon-5
 &
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CSA
&
Beef Liver
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MORE FLEXIB
MEAT
MORE OPTION
Pendulum is proud to launch a kinder, gentler
CSA program
Have your Meat and Eat it too
hange is good. As we’ve quietly
come upon our 1 year
anniversary (upcoming
anniversary party details
below!), we’ve learned to embrace
certain changes that will enable us to
serve you more efficiently, and cost
effectively.
&
One of the most important
changes we’ve made has been to a
program that is near and dear to our
hearts, the Community Supported
Agriculture (aka CSA) program.
We’ve been elated with the support of
the CSA, and as our program grows,
we want make it continually work for
you!
&
One of the biggest changes
we’ve made to the CSA program is
that it is now possible to order and
customize your boxes on our website
C
from the comfort of your homes
(click here to start!). Through our
online retail site, the pickup
frequency is also more flexible, and,
you now have the option of adding
non-CSA items (i.e., milk, butter, etc.)
to your boxes. We’re also ecstatic to
have teamed up with some local
farmers to be able to offer more CSA
pickup locations in Norfolk and
Virginia Beach. This option is perfect
for our customers who have existing
produce CSAs, you are now able to
pick up your meat CSA at the same
time!
&
We are excited to bring this
“new and improved” program to your
doorstep, and thank you for your
continual support. Please keep us
posted with your feedback!
Liver and Onions
http://allrecipes.com/recipe/
absolute-best-liver-andonions/
Chicken Liver
Filipino Beef Kaldereta
(chicken liver is the hidden
ingredient)
http://
www.marksdailyapple.com/
filipino-beef-kaldereta/
#axzz3RXteIpdA
Chicken Breasts
Chicken Curry
http://
www.onceuponachef.com/
2012/02/chicken-curry.html
Boston Butt
Pork Roast
http://addapinch.com/
cooking/pork-roast-recipe/
For more delicious recipes,
check out our PINTEREST
page!
pe n du lu m me a t s : f o o d tr en d s e t t e r s
SO, WHAT ELSE IS NEW?
E
E MAD
S
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O
H
GES
SAUSA
Pendulum is proud to present a unique
assortment of house made sausages (over
30 different kinds!) on the daily basis. Here’s
the scoop on some of the offerings available
this week!
!
Time magazine recently put out an article predicting the Top Food
Trends of 2015, and, unsurprisingly enough, daily offerings from
Pendulum topped off the list!
&
According to Time, both “local meats” and “natural-derived animal
fats” will be trending among consumers this year, as it becomes more
widely evident that “the fear of fat that we’ve lived under for so long is
erroneous...[and] that natural fat is an essential part of a healthy
diet.” (Amy has previously addressed this topic in the Virginian Pilot last
February.)
&
Food trend trackers also almost unanimously agree that the
demand for local foods will continue to grow in 2015, with an emphasis
local meats!
Just another instance of Hampton Roads consumers setting the trends,
one meal at a time.
sa ve t he da te: pen du lu m ’s 1 y e a r
a nni ve rs a ry p a rty!
What’s a 1 year anniversary
without a party to
celebrate?! Mark your
calendars on March 14,
2015 as we celebrate our
first with an outdoor bash
at Pendulum!
This event with coincide
with the best of St. Paddy’s
day, so expect a fun-filled
day of music, festivities,
and of course food!
More details to come!
Italian Sausage
In Italy, there is a wide variety of sausages, many
of which are quite different from the sausage
commonly known as 'Italian sausage' in the
United States.
However, here in the U.S., Italian sausage is the
name used to describe a popular style of pork
sausage that is primarily seasoned with fennel or
anise.
The two most common varieties of Italian sausage
are hot and mild, and are usually differentiated by
the amount of hot red pepper flakes used in the
spice mix.
Bratwurst
The bratwurst, aka the “brat,” is a traditional
German sausage typically made of veal, pork,or, in
the case of the CSA boxes this week, beef.
The name comes from the old High German word:
Brätwurst, from brät-, which is finely chopped
meat and Wurst, which means ‘sausage.’
Although the ‘brat’ in bratwurst originally
described the way the sausages were made,
modern Germans now associate it with the
German verb “braten”, which means to pan fry or
roast.
Bratwurst is usually grilled or pan fried, and
sometimes cooked in broth or beer.
Cherry Shallot
Pendulum’s cherry shallot sausage puts a
slightly sweet spin on the classic sausage link.
The cherry shallot sausage is made of pork,
combined with the surprisingly perfect
pairing of braised shallots and dried cherries.
The mixture is then seasoned with cloves,
cinnamon, and red wine.
The cherry shallot sausage is a versatile sweet
and savory sausage that is a favorite among
regulars. Try it with your next brunch!