Dear Heritage Foods USA Supporter,
The Heritage office is full of energy and inspiration as we are in the thick of mapping our exciting projects for 2012. We are in the early stages of planning a rerun of the successful No Goat Left Behind in Goatober; we already have the wheels turning on our Heritage Turkey Project, what we designated Turkvember; Easter is just around the corner, and our lamb farmers have healthy herds prepped for the season. Right on the horizon is our annual Maple Syrup Project with Deep Mountain Maple Syrup! The team is preparing for their annual trip to Vermont to assist the Cantor family in the wintery countryside of West Glover, VT. Our city-slickers will assist with a plethora of hinterland tasks - tapping the trees, boiling the sap and firing just to name a few.
In the spirit of the agricultural entrepreneurship that inspires Heritage, mail order staffer Stephanie is sadly leaving Heritage for the snowy pastures of Consider Bardwell Farm, VT. She’ll be going to the heart of Heritage’s mission and assisting with the kidding season on the sustainable dairy farm that fueled No Goat Left Behind this past October. We wish her the best of luck!
Why not continue the romance of Valentine’s Day into the long weekend. These are some of our favorite date-night cuts:
Piedmontese Petite Medallions
Twenty 4 oz medallions - $79
Sixty 4 oz medallions - $220
These tender boneless medallions are cut from the chuck, and are perfect in Julia Child’s coveted recipe Beef Bourguignon: onions, mushrooms and good stock make this stew bright and amazingly flavorful.
3 lbs in 1 lb packs - $51
Don’t forget the bacon! This is the preferred choice of famous shops like Cafe Rouge in Berkeley, CA and City Bakery in NY. Some of the best bacon we've ever tried!
Frenched Ten-rib Rack
7.5 lbs rack - $99
An elegant cut - impress your friends and family with the beautiful Frenched Ten-rib Rack. However, don’t be fooled by this show stopper, it’s easily roasted! Simply rub with salt, pepper, and herbs, let it sizzle in the oven for ten minutes at 475, then turn it way down to 275 and bake at around 15 to 18 minutes per pound. Measure the internal temperature: when the meat is done it should read 145 degrees Fahrenheit - though our chefs like to cook it to a temperature of ten degrees less.
Heritage Foods USA
The Source for Authentic American Heritage Foods
Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.
Contact us with questions or ideas, look out for weekly announcements and
read new recipes, by visiting: www.HeritageFoodsUSA.com.
You can listen to our shows on The Heritage Radio Network by visiting : HeritageRadioNetwork.com
402 Graham Ave. Box 198
Brooklyn, NY 11211