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GrassRoots Meats Newsletter  July 2016


Full Moon Solstice 

Did you get to enjoy the full moon solstice this year, or were you like many who found out later that you missed this once in a life time event? 

I took this picture from our front porch because the rising moon was so beautiful, only to find out the next day what a rare occurrence it was.

Check Out Our New, Lower Prices 

Talk about a once in a lifetime event, we have lowered prices on most of our beef and lamb cuts and packages - sorry, not the chicken!

With some of our costs down a bit we decided that it was time to roll back pricing on the meat.

We think you will be pleased with the savings!

New Item - My Incredible Spice Blend 

Back by popular demand I am reintroducing our Rich & Savory Spice Blend. This is something I put together many years ago, and those of you who used to buy it know how perfect it is on not only meat, but vegetables as well. And it contains no MSG! 

Our regular price on an 8 ounce bottle is $10.99, but for July include one in your order and get it for $9.99. 

Slow Roasting Meats

Hopefully by now you have tried "Cooking meat from the inside out." If not, check it out on our website - Cooking meat inside out

But slow roasting meats is something I am asked about time and again. This can be done in a smoker, in an oven, or in a crock pot. Certain cuts of meats like Chuck Roast, Top Round, Rack of Ribs, Short Ribs, Brisket, and Lamb Leg Shanks have connective tissue that is tough unless cooked properly. Slow cooking breaks down this tissue, turning a normally tough cut of meat into one that is tender and flavorful, arguably some of the most flavorful. 

Strawberry Rhubarb Pie

Made a strawberry rhubarb pie Sunday with rhubarb that I bought at the Pagosa Springs Farmer's Market on Saturday. Thanks, Nancy Smith, for your recipe.

2 cups sliced rhubarb
2 cups sliced strawberries
1 1/4 cup sugar (I used a little less!)
1/3 cup flour
1 T corn starch
Couple shakes of salt (my addition - I think anything with sugar tastes richer and more balanced with a bit of salt)

Protect the edges of crust with a little foil for the first 15 minutes and remove when you turn the oven down.

Bake at 425 for 15 minutes, then 325 for 35 minutes.

Nancy warns that this pie tends to overflow so be sure to put it on a cookie sheet, foil lined, preferably.

A View From the Porch 

Shot this Sunday evening from the back porch.
This is one of the prettiest sunsets I have ever gotten a picture of.

Allan caught this picture of a sailboat on Navajo Lake while he was irrigating.

I think he was daydreaming that he was sailing instead of working!

Navajo Lake is full once again after the long drought, and is absolutely beautiful.

Seems like a long time since we've had our Ground Beef Family Package on special so for July we are offering 

  40 pounds of Ground Beef for $260

a savings of $20 off our new, lower price of $280

But to really save . . .

add $40 more to receive an additional 10% discount

ultimately bringing the price on the Ground Beef down to 
$5.85 per pound


In Closing . . .   

Oh my goodness, didn't I just tell you that half of last year was already gone? Here we are again, watching time roll by. Although June was very dry in our area, that is pretty normal and we are looking forward to some nice July rains, God willing. Allan has had to work very hard keeping the irrigation water running over the grass, and is really hoping to get a little help from Mother Nature very soon. Although comparatively hot, July is a good time for cattle gains in the mountains, unlike much hotter and more humid areas in the south. It is shaping up to be a really nice year for us. Hope you are blessed as well.

If you can, please join us at the Pagosa Springs Farmer's Market, every Saturday from 9:00 to 1:00.
Lois & Allan

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