Eat Locally.

In General Farm News, Recipe on April 16, 2011 at 3:17 pm

Eat locally raised meat. You’ll reduce your carbon footprint, and keep your money in the local economy.  Whether you are buying heritage breed pastured pork from our farm, or grassfed beef from other Shelburne farmer’s, we are all local shoppers, investing our dollars in the local community.

Why buy from our farm?

  • Wells Tavern Farm meats come with direct customer service. Recipes? First-hand advice or suggestions? Answers to “last-minute desperate phone calls?” I have solved all of those issues and we have many returning customers to attest to our customer service.
  • Wells Tavern Farm products are easy to buy and store until you are ready to use them.  We accept cash, personal check and credit cards. And our products are frozen in packages small enough to serve one-two people, and can stay in a very cold freezer without product deterioration for a very long time.

Wells Tavern Farm products are available for local delivery by email or phone call.  We will also be appearing at Farmer’s Markets starting in June (and running through October).

Tuesdays from 4-7 in Bernardston, Massachusetts at the United Church Parking Lot (Route 10), and Thursdays from 4-7 at two locations…in Northfield from 4-7 at the Trinitarian Congregational Church Parking Lot (Route 10), and Thursday from 4-7 in Conway at the Town Common in front of Field Memorial Library (Route 116).  We are also hoping to appear at the Charlemont Farmer’s Market (daytime) on Saturdays (Route 2) in Charlemont, Massachusetts…

  • Wells Tavern Farm meats  have a superior mix of marbling, flavor, and tenderness compared to other farm’s meats.  How do we do it? It is very own “Shelburne Terroir” combined with our special mix of heirloom animals eating quality feeds and humane handling at slaughter.
  • And finally, our family has been farming in Shelburne since 1941.  We are celebrating our 70th year of “practicing until we get it right”  in 2011. Celebrate with us by tossing a Wells Tavern Farm Heritage Breed Pastured Pork Chop on the grill and enjoying!

BBQ Pork Chops

4 pork chops
Dry Seasoning, recipe follows
BBQ Sauce, recipe follows

Chop Cooking Directions:
Apply dry seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of  BBQ sauce into bag. Marinate in refrigerator for 8 hours.
Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving.

Dry Seasoning:
1 cup paprika
3 1/2 tablespoons sugar
1/2 teaspoon onion powder

Mix all ingredients together in a small bowl.
BBQ Sauce:
2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 teaspoon light corn syrup

Combine all of the sauce ingredients in a large saucepan or Dutch oven.

Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.


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