Lau Family Farm Meats available Sept 3rd and 10th
Lori Anne Lau
Lau Family Farm, LLC
Grass-Fed and Finished * No Antibiotics * No Hormone Implants
Sept 3rd Cache Valley Gardeners Market 9-1 @ Courthouse along Main Street in Logan
Idaho Falls Farmers Market 9-1 @ Key Bank Parking lot along Broadway
Pocatello 3:30 pm @ 420 N Main in Old Town Pocatello
Sept 10th Downtown SLC Farmers Market 8-1 @ Pioneer Park
Idaho Falls Farmers Market 9-1 @ Key Bank Parking lot along Broadway
Ogden approx. 4 pm (details to follow)
· Back to School Special: Save $10 on orders of $100 or more. Put together your favorite combination of items and save $10 off your total when the total is over $100 (before sales tax). We know exactly how expensive “back to school season” can be. We also how frustrating complicated sale terms can be so we made this as simple as we could, while still making it something we can afford to offer.
· Two super easy meal ideas for crazy school nights. Both of these involve non-homemade, probably “interesting” laden, ingredients but there are times when it’s something like this served with rice, noodles or potatoes or eating at Arctic Circle or the Chinese place in town, and this definitely better for the budget than going out is.
Beef (tips) in Gravy
1-2 lbs of less tender beef-either as steaks or cut into pieces
1 can Campbell’s french onion soup
1 packet brown gravy dry mix
Put beef steaks or pieces into a heavy Dutch oven with a tight lid or slow cooker. Add undiluted soup mix. Bake in oven at 275 degrees for a couple of hours or on low in crock pot until the meat is quite tender. Remove meat (or push to side) and stir in brown gravy mix and follow cooking directions on the packet.
Mississippi Pot Roast
2-4 lb beef chuck roast
Up to ¼ cup butter
1 oz. packet dry au jus mix
1 oz. packet ranch dressing/dip mix
5 or more pepperoncini peppers (and a bit of their liquid)
Put meat in cooking container. Put other ingredients over the top, in a slow cooker, or heavy pot with a tight fitting lid. Cook on low until meat is fork tender (approx. 8 hrs.) or in the oven at 275 degrees for 2-4 hours.
· Whether you like lower fat or higher fat burger we should now have something that will please you. We now have a limited amount of high fat ground beef, as well as some extra lean ground beef. We have a good supply of our standard, 10% fat, ground beef and we once again have quarter pound patties.
· We also have some extra thick (approx. 1.5” thick) Rib Eye steaks and bone-in chuck roasts (7-bone style). We even have beef marrow and leg bones right now.
· Lovers of bone-in lamb rejoice- we have whole ribs, bone in leg roasts and bone in shoulder roasts as well as neck meat slices. We also have 3 formats of loin and rib chops and bone-in shoulder chops.
· We just picked up a new batches of lamb and beef sausages. We have plenty of lamb and apple, garlic and rosemary lamb, Italian lamb with sun dried tomato and lamb merguez. We also have lots of andouille, sweet Italian and polish kielbasa. We are down to the last few frankfurter packages.
· Grass-Fed and Finished quarter Beef available NOW! A quarter beef is about 95 lbs of natural and grass-finished beef. Delivered to central location in Idaho Falls, Pocatello, Logan, Ogden or SLC free of charge. Cuts include tenderloin, New York, rib eye, skirt, flank, top sirloin, petite sirloin, chuck roast, brisket, sirloin tip roast, eye of round, stew, sliced shank (meaty soup bones), steak strips, short ribs and plenty of delicious ground beef. We may not offer more until December.
· We are beginning to take deposits for whole and half lambs to be delivered this winter (starting in December). We are also able to take deposits for quarter, half and whole beeves to be delivered this winter (December-March).
Today was the first day of high school for our little girl, and the start of Tom’s Junior year. It’s hard to believe they are going to be 17 and 15 in a couple of months. I now understand when people have said life gets busier the older they get. Over the last few weeks we’ve realized that family dinners are going to be very rare around here until fall sports are over. When John and I were first married we had our big meal at lunch time so he could work at the farm until dark without stopping for a dinner meal after finishing his 9-5 job. I’m thinking we might have to learn to take advantage of the fact that the kids get 45 minutes for lunch-and will often come home to eat. I am totally out of the habit of having a full meal ready for noon but maybe I can readjust. Tom gave the ACT test people my email so I seem to be getting
Another unhappy realization I’ve had is that high school cross country meets are all on Friday afternoons or Saturday mornings, and high school football games are all on Friday afternoons/evenings. In the past, at least some of the events were on Thursdays so we could get to them and still complete our market preparations under our normal schedule. I’m thinking we’ll need to figure out a way to make our restocking run to the butchers on Wednesday so most of the preparation work can occur on Thursday or Friday morning so that it is possible for one of us to go to one of the kids events on Friday afternoon/evening while the other finished getting ready. This is when a walk-in freezer would be awesome. The packed coolers could hang out until they go in the van to be taken to the market on Saturday. For the next couple of months you may see that our ability to fill orders received on Friday is reduced from what it had been in the past.
John decided to get a Labrador puppy recently. We lost our last young dog to an accident, and it has taken everyone a while to be ready for a new one. John, Tom and I went to Burley on Sunday to pick out the new member of the menagerie. We are working on a name for the little fella still. Tom’s voting for Apollo, John likes Beau, I suggested Buck and Jack. Since we’d gone 80% of the way we drove the rest of the way over and saw Sarah, Rich and ill Grant (John’s sisters family) in Twin Falls for a few minutes. Sarah has accepted a new job and will soon be transferring to McCall. They have already begun the process of trying to thin out their treasures and get organized for the move. We are very excited for them, as I’m sure they will love McCall and they have many friends who work in that area. We will miss them terribly, I’m afraid though. For the last 20 years we’ve spent nearly every holiday together, since Sarah would come home to see her dad, and us. We are going to be at loose ends with them 7 hours away. I suppose I knew that things would change when Grant passed away last August but I hadn’t thought we’d be losing Sarah, Rich and Grant too. I suspect we will regret not being more aggressive in cleaning out Grant’s house over the last 12 months, since it will now be really hard to get Sarah’s help. We are at the 1 year anniversary of Grant’s passing. He sure is missed.
John has spent the last several days banging and clattering in the shop trying to get the auger that unloads the grain from the combine fixed so he can cut Mrs. P’s grain. I believe he’s pretty close now to getting the old machine fired up. The combines, and grain trucks, are out in force around the county. I hate to request rain right now as it would put a damper on their ability to harvest their crops but we sure could use some moisture for the pastures. Thankfully our springs and solar water systems are doing pretty well so the stock are well watered. Our friends had their spring go dry on their pasture. They started hauling water to the cows but apparently the cows took matters into their own hands because they dispersed themselves thru every possible half made hole in the fence and ended up in several other neighbors crop fields. Fencing projects, fall weed control, and planting fall crops (for spring feed) are other ongoing farm projects.
I have gotten the yarn display dusted off and have started taking it with me to farmers markets the last couple of weeks. We have some really pretty shades of brown and weathered yarns. All are made with undyed natural fibers-they are a blend of multiple fleeces of different shades. We have a mixture of bulky and worsted weight yarns. I need to dye some more skeins but I should order a few new colors of dye first. I think. We also have some new banners to use at the farmers markets. We think they look pretty good, let us know what you think.
Many thanks for your business,
John, Lori Anne, Tom and Becca Lau
Lau Family Farm, LLC
Grass Fed Beef, Lamb & Wool...A Natural Choice
PO Box 337
Soda Springs, ID 83276
208-709-4981 (cell)
Figure top left-higher fat, top right- lower fat, bottom-regular 10% fat
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