How to Thaw Meat and Poultry! Plus, These
Special Plants Will Be Available Soon…
Sometimes knowing just when to begin thawing your meats and poultry products can seem a little daunting. The great thing about frozen meat products is that you don’t have to worry about their short shelflife in the fridge! You can begin thawing our chicken or duck as soon as you purchase, or stick it in the freezer and save it for a rainy day. Plus, our birds are vacuum sealed in high quality, BPA-free bags that keep the product high-quality for quite a while.
As many of you know, all of our poultry products are frozen. The reason for this is because we don’t raise our pasture-raised birds year-round, and we have to ensure that we keep our inventory balanced to keep our family and our loyal customers stocked with great food throughout the year. Since all of our birds are raised on pasture—eating green plants and foraging during the growing season—there are a few months out of the year when we aren’t raising birds or processing and freezing any product. Having a supply of our frozen poultry means that you can grab your favorite cuts of meat year-round!
Because everything is frozen, it’s essential to know the best tactics for thawing your meat. We recommend two different techniques (details below). The first is a slow thaw, and the second is a longer thaw needing less attention.
Also featured in this email, is a look at a couple exciting and special plants that we’ll be bringing to the market shortly! Plus, a feature on an awesome herbal flower that many folks drink in tea every day. As always, you can find us this week at the Corner Farmers Market from 9am-12pm. We can’t wait to see you there!
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