San Leandro Meat CSA

Location: San Leandro
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Latest Activity: Dec 8, 2016


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Comment by Lynn Morton on February 15, 2009 at 10:01am

It's been 3 weeks from the "harvest" date, so our smoked stuff should be done soon. Hannah, do you want to give Ibleto's a call? Their phone # is 707.795.1489. All is already paid for and it's under my name; Morton.

What do you all think so far of our pork? I'll ask for the chops to be cut much thicker next time. I also think I'd like fewer chops and more roasts, but it does make it harder to divide many ways. And of course, tho' the sausage is very pleasantly spiced, I'd like my ground plain next time.

I've only done chops, some sausage, and one shoulder roast so far. The chops I cooked were a bit too lean for grilling - another note. Wonder if we can get the TYPE of chops labeled? Anyway, I did the next time smothered and they were very good. Sausage went into a pasta sauce and it was very good. I slow smoked the roast and it was delicious. Some would have liked it fattier, but it was fine by me. Anyone else have any experiences to share?
Comment by Lynn Morton on January 16, 2009 at 2:15pm
Okay folks, here it is! After you read this, please go to the Clark Summit web site so I don't have to repeat everything. Again, it's
Liz of Clark Summit wrote me back and said:
"We do indeed have pigs for you, two if you want. Our next harvest is next week, the 22nd. There is room for two pigs to be done then if you are ready. We usually harvest twice a month. I'll attach our pig info, in case you don't already have it.
Thanks and let me know if you want to be on next week's harvest. The pigs would go to Ibleto's Meats in Cotati. If you are ready for next week, do you want your pigs skinned or scalded? Also, are you wanting the offal? (heart, liver, etc)"

Okay, so get the info from the website and let's pull this together! I need to get back to her in a couple of days and I know I'll still get a half, maybe willing to spilt that with someone but not desperate to do so.
Comment by Lynn Morton on January 16, 2009 at 11:26am
I have already placed an order with Clark Summit Farms for 1/2 pig. We may be able to expand on that and get a whole pig - I'd have to ask. You can see them at I haven't thought about splitting my half but may be interested. I expect delivery probably sometime in February.

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