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GrassRoots Meats Newsletter July 2013
In this issue...
-- Happy 4th!
-- Windy Pass Fire Complex
-- Farmer's Market
-- Greenhouse and Garden Update
-- Lamb Shanks My Way
-- Freedom Special
-- In Closing ...

Happy 4th!
Vintage 4th of July Allan and I are astounded that it is already July 4th. Never is there time enough in the day, much less in the year, to accomplish all that we want to do. We reminded ourselves just the other day to reflect more on all that has been done and not focus so hard on what still awaits. We also reminded ourselves to thank God for all that He has provided, and to keep that in our consciousness as much as possible. Blessings flow as we continue to remember from where they come.

There is an amazing book that we highly recommend, if you haven't read it yet. It is called The Harbinger, by Jonathan Cahn. Do yourself a favor this 4th of July and find it in your favorite bookstore. Walmart even carries it. We pray that God will continue to bless America!

Windy Pass Fire Complex
Del Norte I am sure most all of you are aware of the fires in and around Pagosa Springs. The truth is that up to this point, most of the danger and activity has been on the east side of Wolf Creek Pass, with South Fork and Creede in the most dangerous spots. However, these fires are immense, remote, and uncontrollable, and will likely burn all summer, most certainly until we get some heavy rains. The plumes of smoke visible from 50 to 75 miles away are humbling, to say the least. Many of you who have visited our area will recognize the Conoco station in this picture, taken in Del Norte near the intersection of Highway 160 and Highway 112, the shortcut to Highway 285.

Wolf Creek Pass reopened this past Saturday, with pilot cars escorting the traffic over. Many are worried about the affect the fires might have on tourism in our area. With Wolf Creek Pass opened up I hope folks are so curious to see the destruction that they will be anxious to come. In my mind it would be well worth the price of the gas to "take the tour" over the top, just to see what has happened. Don't forget that if you are wanting to visit Pagosa Springs this summer, we can offer outstanding rates on a condo at the Wyndham Resort. Just call or email with your selected dates, and the number of bedrooms needed.

Farmer's Market
Farmer's Market 2011 The Farmer's Market season is officially open in Pagosa Springs, and GrassRoots Meats showed up this past Saturday in full force. We are serving our burgers again this year, after taking a year off to move and reorganize. We had a great day, with lots of compliments on the great tasting burgers, and lots of meat customers. 4th of July weekend coming up should be particularly busy. It is so much work to get organized and prepare for the market, but in the end it is always worth it. I really enjoy visiting with our customers, but never have enough time to visit with each of them like I want to. Oh well. We do our best.

If you are in Pagosa Springs, please stop by and see us at the Ponderosa Lumber parking lot, Saturdays, from 9:00 to 1:00. And come hungry - I hear the burgers are great!

Greenhouse and Garden Update
Greenhouse June There are certain things guaranteed to put me in a relaxed state of mind - sitting on a beach, listening to the ocean waves rolling in; standing along a river bank on a hot July afternoon; lounging on our deck after a long, hot day of work; walking through an aspen grove in the national forest in the fall. But I must say that standing in my garden, watching my plants reach out to the sun as they attempt to grow into food for my table, is the most satisfying of all.

The garden is planted, the seeds have germinated, and the weeds are under control. I actually ate my first cherry tomato on Thursday, and of course, it was delicious. I have the water set up in four areas for automatic watering twice a day. It is awesome, and since we are using the irrigation water, I have plenty. We used straw to create walkways between the beds, and to also hold the weeds down. The entire garden is fenced off to predators - hopefully. Next month I hope to show you a picture with lots of large, green plants.

Lamb Shanks My Way
Daniel R from Terrace Park, Ohio, sent us the following recipe:
  • 3 Tbls Olive Oil
  • 4 Lamb Shanks
  • 1 Onion, chopped
  • 2 Cloves garlic, chopped
  • 1/2 Cup Lentils
  • 1/4 Cup Vinegar
  • 1/2 Cup Water
  • 1 Lemon, quartered
  • 3 Tbls Dijon Mustard
  • 3 Tbls Worchestershire Sauce
  • 1/2 Cup Ketchup
  • 1/4 tsp Cayenne Pepper
  • 2 Sprigs Fresh Rosemary or 2 tsp Dried

Add olive oil to a heavy casserole with a lid and thoroughly brown the shanks on all sides. Remove and reserve shanks. Add onion and garlic and saute until transparent. Add the rest of the ingredients and stir while bringing to a boil. Add the shanks, cover, and put in a 350 degree oven for 2 hours. Serve with the lentils and a little sauce. Serves 4.

Sounds yummy and I personally cannot wait to try it. Thanks so much, Daniel.

Freedom Special
Flag Get the grill hot because this month's special is sure to make your BBQ the best ever. Included are 2 Filets, 2 Ribeyes, 2 New Yorks, 2 Top Sirloin Steaks, a Top Round Steak, a Bottom Round Steak, 3 packages each of Stew Meat and Ground Beef, and a Rump Roast, a total of about 17 pounds of meat. All of this for only $175, regular price over $200! It's the best of the best, guaranteed to make this July HOT, HOT, HOT!

In Closing ...
Hope you are having a great summer so far. Don't let it slip away without planning something special, something memorable. Love God, love your family. Cherish our freedom.

Lois & Allan

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