Fork's Farm
Fresh Pasture-Raised Beef
 
What do you do when that excellent barbecue cookbook that dad got last Father's Day calls for 2" thick pasture-raised steaks?  Where do you get such thick cuts of fresh, delicious meat?  Answer: You get it from Forks Farm.
 
John and Todd Hopkins, their kids, and the rest of the crew at Forks Farm offer pasture-raised beef, lamb, chickens, and turkeys, plus woodlot pork.  The meat can be cut and packaged to your specifications. It's like having a professional butcher on call.  
 
Their chicken and turkey are processed the day before pick-up, for an unrivaled flavor.  Their beef comes from "young Angus/Hereford cattle raised entirely on pasture"*.  The meat is vacuum sealed and flash frozen to retain its freshness.  Woodlot pork tastes better than factory farmed pork because the pigs root and eat the nutrient-rich diet they should, instead of gorging on the cheap grains and scraps thrown in their pens at factory farms.   The ham, bacon, and sausage offered by Forks Farm is cured to produce an "old-fashioned flavor"* that factory farms just can't produce. 
 
So whether you need poultry, beef, lamb, or pork, check out Forks Farm to get fresh, pasture-raised meat that is custom cut and packaged to suit your needs.  Look at their website or chat with them at the market to arrange for the best-tasting meats for your family and friends.
 

1 pound lean beef, cut into 1/4-inch strips
3 tablespoons tamari or dark soy sauce
2 teaspoons toasted sesame oil, more for drizzling
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound sugar snap peas, trimmed
3 fat scallions
2/3 cup chicken broth
2 1/2 tablespoons Madeira or sweet sherry
1 tablespoon cornstarch
3 tablespoons peanut or olive oil
4 garlic cloves, minced
Rice, for serving
2 tablespoons toasted sesame seeds (optional)
Sriracha or other hot sauce, or rice wine vinegar and chili oil, for garnish.