St. Brigid's Farm: December 2009

Thursday, December 10, 2009

Medley of St. Brigid's Meats

St. Brigid’s Farm's is in its third year of production for natural grass fed beef and veal. We have many loyal customers - both families and restaurants. This year we are trying something new to make buying our beef more convenient. We are offering a monthly subscription to a Medley of St. Brigid’s Meats (to include tender steaks, premium ground beef, fine roasts and meaty short ribs) available for pick up in Chestertown every month. Here are the details:
· Subscriptions are for six months for the monthly amount of $50, $100, $200.
· Payment is due at the first scheduled delivery.
· You will receive a reminder e-mail several days prior to the pick-up.
· The delivery & pick-up location is in the parking lot of Radcliff Mill in Chestertown.
· The delivery & pick-up time will be the first Saturday of every month between 10:00-11:00 in the morning.
· In the event you can not arrange for pick-up in Chestertown, we will hold your order for pick up at the farm.
· Your delivery will be for a Medley of St. Brigid’s Meats at least in the amount of your subscription.
· Customized medleys are subject to availability.
· Gift subscriptions are welcome!

Our grass fed beef is the perfect choice for your holiday dinner. Individual cuts are available. Also, a gift certificate is the ideal gift for the chef or barbeque master on your list this season. Click here for 2009 pricelist of individual cuts.
Free dog bone for your favorite Fido with any holiday purchase

E-mail us at rcfry@stbrigidsfarm.com if you have questions or would like to subscribe to the series. Please share this with anyone you feel would be interested!

2010 Field to Fork Dinner

Beautiful setting – perfect weather - but best of all-delicious food! That is how one guest described the 2010 Field to Fork dinner. We were blessed with a wonderful evening of warm weather, clear skies, good friends and a fantastic menu.

The dinner was a sold out!! We thank all who attended but especially those of you who drove over the bridge to get here. Several guests hailed from the Western shore and DC area. It was great to see all of you.

Taylor Stefanovicz and Megan Solloway from the Kent County High School’s Culinary Arts Program did a terrific job waiting tables and helping the catering staff. Chef Dave Perry and his staff performed their usual magic, transforming a pasture into a relaxed, yet beautiful dining area and turning fresh, local ingredients into a marvelous meal. Fair Hill Inn Chef Brian Shaw crafted sausage from our veal that was absolutely delicious.

Special thanks to Mattie Meehan, Still Pond Photography, who managed to capture the essence of the event in the accompanying photos and to Paula Salerno, who jazzed up our invitations and website with her creative designs and artistry. And thanks to Doug Rae for baking his wonderful bread which doubled as beautiful centerpieces and delicious parting gifts.

Because of the generosity of our guests, donors and vendors who gave us much appreciated discounts, we will be donating $1581.00 John Keller’s culinary arts program which he will use to purchase small appliances and tableware. Of course, we are encouraging him to buy an ice cream maker in honor of St. Brigid, patron saint of dairy maids!