It’s hard to believe that another month has already gone by…

At Kettle Range, we’ve been extremely busy working on a big, exciting project that we will be announcing to all of you in the next month, or so. The truth is that it’s kept us a little distracted, and we apologize that the Buyer’s Club newsletter was delayed until the last minute.

The good news is that, as we grow, we are deepening our relationships with some wonderful local farmers who are providing truly exception cattle and hogs for the Buyer’s Club boxes, as well as the beautiful lamb, chicken and heritage turkeys that we are featuring on our website.

We have also been taking some time to develop a couple of new products for you, including the delicious uncured hot dogs that we are debuting in this month’s box!

We shudder to think how quickly this year is rolling by. The next time we write, the Thanksgiving holiday will be long gone and we’ll be gearing up for the busy Christmas season. If we don’t talk to you before then, stay warm and have a lovely autumn.

Sincerely,

The Kettle Range Team

How this works

A few of you have had questions about the mechanics of your Buyer’s Club membership, specifically regarding billing. When you place your order online, our system bills your credit card for the first month. Then, a few weeks after you receive your first share, we’ll contact you to see what you thought. We will also collect your credit card information so that we can set you up for monthly billing. Once we’ve done that, you will be automatically charged at the end of each month for your next month’s share. You don’t have to do anything unless else you wish to put your share on hold, or cancel it. To do that, simply give us a call or send us an email.

Are you ready for Thanksgiving?

Thanksgiving, our favorite holiday, is fast approaching. If you haven’t already planned your meal, we still have a few beautiful cage-free turkeys that are being raised exclusively for Kettle Range. These beautiful birds are cage free, raised without antibiotics or hormones in their feed, and will be available to pick up fresh (not frozen) the week before the Big Day.

If you’ve never tasted REAL TURKEY before, we think you should check them out and reserve one for yourself before they sell out:

www.KettleRangeMeats.com/products/turkeys2015

And if you’ve had enough turkey and are looking for a truly epic centerpiece for your holiday meal, there’s nothing better than juicy Prime Rib! We are custom cutting some gorgeous grass fed Bone-In Prime Rib Roasts for 6-14 people, available from now until the end of the year:

http://www.kettlerangemeats.com/products/grass-fed-bone-in-prime-rib-roast

In your November share

Today the temperature was in the mid-60’s, but there’s been an undeniable chill in the air lately. Joe’s been cooking up some comfort food, hearty soups and stews to fend of the cold, and he’s including some items in your box this month so that you can do the same.

A couple of oven-ready roasts will give you the foundation for a family meal that takes advantage of the dwindling fall farmers market produce and that will be substantial enough to leave you with leftovers.

And we top it off with some grass fed ground beef for burgers, meatloaf, or a thick Bolognese, as well as a pack of our brand new uncured hotdogs to grill up for game day.

The 10lb. Mixed Beef and Pork share will feature:

2lbs. of Smoked Pork Hocks. We just smoked these up, and we’ll throw in Mama’s Navy Bean Soup recipe (yes, one of us is Southern stock).

2.5lb Beef Roast. We’ll also include a classic Yankee Pot Roast recipe in case your sympathies lie north of the Mason-Dixon line.

2lb. Grass Fed Ground Beef. This 80% lean/20% fat mixture is, in our humble opinion, the most delicious and versatile mix for anything from hamburger patties to Bolognese sauce. And let’s just say that our ground beef comes from a grass fed steer, not a retired dairy cow, or what the industry calls a “downer. You’ll taste the difference…

1.5lbs Beef Shank or Short Ribs. These flavorful bone-in cuts make the perfect base for a hearty soup, and Joe’s throwing in his personal recipe for Mushroom, Barley and Beef Soup.

1lb. Uncured Hot Dogs. This is a new product, and our Buyer’s Club members will be among the first to try it. These mildly seasoned beef and pork dogs are nicely textured, contain no added nitrates or nitrites, and are stuffed in a natural casing.

1.5lb Round Steak or London Broil. This one’s the luck of the draw… you’ll receive one or the other of these abundant-sized lean cuts, perfect to sear on the stove in a cast iron skillet over high heat and then finish slowly in the oven.

This month’s recipes

Beef, Mushroom and Barley Soup

• 2 T olive oil
• 2lbs meaty beef bones (shank or short rib)
• 2 carrots, diced
• 1 onion, diced
• 2 stalks celery, diced
• 8 cups water
• ½ tsp thyme, dried
• ½ cup pearl barley, rinsed
• 1 14oz can diced tomatoes
• 1 T butter
• 1 lb mushrooms, quartered
• 3 T fresh parsley, minced
• Salt and pepper to taste

 In a soup pot or Dutch oven, heat the oil over medium heat. Add beef bones and brown well--this will take at least 15 minutes. Pull meat out of the pan and add carrots, onions and celery. Sauté until tender. Return meat to the pan with the water and tomatoes. Simmer for 1 ½ hours.

Add thyme and barley and continue to simmer the soup covered for another 45 minutes.

Meanwhile, melt the butter in a sauté pan and add the mushrooms, cooking until they are slightly browned. Add them to the soup. When it’s almost ready, stir in the parsley and season to taste with Salt and Pepper.

Navy Bean Soup with Smoked Pork Hock

• 1 (16oz) package dry navy beans - picked over, rinsed, and drained
• ½ C fresh parsley, chopped
• 2 sprigs chopped fresh thyme, picked
• 1 bay leaf
• 1 large smoked Pork Hock
• 3 carrots, coarsely chopped
• 1 onion, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1 (14oz) can diced tomatoes or fresh chopped tomatoes)
• 8 chicken stock
• Salt and freshly ground black pepper to taste

Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.

Place soaked beans, herbs, Pork Hocks, carrots, onion, tomato and garlic into a large soup pot or Dutch oven. Pour stock over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.

Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard bay leaf.

Transfer about 3 cups cooked beans along with some cooking liquid into a blender and puree. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with Kosher salt and black pepper to taste.

Mama always served this dish with hot cornbread… oh the memories!

Yankee Beef Pot Roast

• 2 ½lb boneless beef pot roast (arm, shoulder or blade, Brisket or Round)
• 1/3 C all-purpose flour
• ¾ tsp salt
• ¾ tsp black pepper
• 1 tsp vegetable oil
• 2 C beef stock
• ½ C dry red wine
• ½ teaspoons dried thyme leaves
• 2lbs vegetables (such as potatoes, carrots, celery and onion), chopped

Combine flour, salt and pepper. Lightly coat beef in 2 tablespoons of the flour mixture. Heat oil in large stockpot over medium heat until hot. Place beef pot roast in stockpot and brown evenly. Pour off drippings.

Combine beef broth, red wine, thyme and remaining flour mixture; add to stockpot and bring to a boil. Reduce heat, cover tightly, and simmer 2 hours. Add vegetables to stockpot and continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.

Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.

Carve pot roast into thin slices. Serve with vegetables and gravy.

How else can we help?

If you have any questions or would like to make a change to your subscription, please contact us, we’d love to hear from you:

Email: buyersclub@KettleRangeMeats.com