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W E E K LY / B I -W E E K LY S H O P N E W S
THE PENDULUM
Thoughts on meats...
Ph: 757.962.6990
Shop hours: We-SA 10 - 6
SU NOON - 5
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Braised Chicken Tarragon
HE HAND
A BIRD IN T
ken
non-gmo chic
our
a homage to
Pendulum pays homage to our local farms, starting
with Spirit Level Farm
• 1 whole chicken, quartered, rinsed, and
patted dry
• Coarse salt and freshly ground pepper
• 2 tablespoons olive oil
where our chicken comes from
P
asture raised chicken is better
tasting, better for you, and
better for the environment.
The benefits of outdoor
pasture-raised chickens over
commercially grown chicken are
innumerable. Chickens naturally eat
insects, not grass, and are excellent
at amending soil. Unlike their
commercial indoor-kept
counterparts, outdoor pastureraised chickens also benefit from
the nutrient rich aspects of sunlight
exposure, free-range, and certified
non-GMO feed.
Pendulum is proud to source our
pasture-raised, non-GMO fed
chicken from Spirit Level Farm.
Located in Rutherford, NC, Spirit
Level is a family homestead that
specializes in pasture and forest-
raised meats. Will and Amanda
Carter base their high-welfare
farming on their belief in a
transparent, accountable food
system, “where ethics, compassion,
and spiritual satisfaction” rank
prominently. The Carters produce
what they believe is most rewarding
to their family's well-being, while
being respectful of the global
ecosystem. To that end, Spirit Level
practices old world techniques of
food preservation with modern
concern for food safety. Pendulum supports the Carter
family’s commitment to honesty and
integrity, as well as their continuing
search for complete sustainability.
• 1 tablespoon unsalted butter
• 4 leeks, white and light-green parts only,
halved lengthwise and then sliced into 1inch pieces, washed well, and dried
• 1/3 cup chopped fresh tarragon, plus
more sprigs for garnish
• 1/2 cup dry white wine
• 2 1/2 cups homemade or low-sodium
canned chicken stock
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon freshly squeezed lemon
Season chicken with salt and pepper. Heat
oil and butter in a large skillet over medium
heat. Add chicken, skin side down; cook
until skin is browned, about 5 minutes.
Turn, and cook until other side is browned,
about 3 minutes. Transfer to a plate; set
aside (continued on next page).
t h e h isto ry of e a s t e r la mb and ham
The lamb dinner that many eat on Easter
Sunday is said to have its origins dating
back to early Passover observances before
the birth of Christianity. According to the
Biblical story in Exodus, during the
Passover observation, the blood of a
sacrificial lamb was painted on the
doorposts of Jewish homes, as a religious
symbol of their request that the angel of
God “pass over” their homes, and keep
their families safe. Afterwards, the meat
of the lamb was roasted and eaten with
unleavened bread and bitter herbs. This
tradition was carried over by early
Christian converts, and the customs merged. On a less symbolic note,
lamb would also have been one of the first fresh meats available after a long
winter with no livestock to slaughter.
In the United States, ham is also a traditional Easter food, heralded from
early colonial times. In those days, meat was slaughtered in the fall. Due
to the lack of refrigeration, fresh pork that wasn't consumed during the
winter months before Lent was cured for spring. The curing process took a
long time, and the first hams were ready around the time Easter rolled
around. Thus, ham became a natural choice for the celebratory Easter
dinner.
Braised Chicken Tarragon
(cont.)
Add leeks to skillet; cook until soft, about 3
minutes. Add tarragon; cook 1 minute. Add
wine; deglaze pan, scraping up any browned
bits from bottom, until liquid evaporates .
Add stock and zest. Cover; bring to a boil.
Return chicken to skillet; simmer, covered,
over medium-low heat until cooked
through, 35 to 40 minutes.
Transfer chicken to a platter; keep warm.
Place skillet over high heat; cook until sauce
thickens, 5 to 6 minutes. Stir in lemon juice.
To serve, spoon sauce over chicken; garnish
with tarragon sprigs.
For more delicious recipes,
check out our PINTEREST
page!
ET
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NOT T UR LAMB!
YO
Bone-In Leg of Lamb
Whatever your preference, Pendulum has a variety of both lamb
roasts and ham roast for your holiday needs!
Do n ’ t m is s o u t ! u p c o m i ng c las s e s
$14.99/lb
Sausage Making Class - April, 2, 2015 from 7 - 8:30 pm ($50)
In this class we will demonstrate just what goes into making the sausage which
we sell! We will discuss the kind of meat and spices which are used as well as
how we come up with the kinds of sausages we feature. There will be a hands-on
demonstration of how to stuff and link sausage, which the participants will then
be able to take home for themselves. Class is limited to 12 participants. We
require a 24 hour cancellation notice based on the limited number of
participants. Email [email protected] to register today.
Hog Butchery Demonstration Class - April 9, 2015 7 - 8:30 pm ($85 with
meat from class, $40 class only, no meat)
In this class we will demonstrate butchering a half hog from start to finish. We
will also discuss the parts of the hog, as well as the farm and diet of our hogs.
Participants will see how the hog is broken down into all its useful parts. Please
be reminded this is a demonstration class with very little hands on work.
Participants will have the opportunity to leave with various cuts of pork from the
class. Class is limited to 10 participants. We require a 24 hour cancellation notice
based on the limited number of participants. Email [email protected]
to register today.
Boneless Lamb Leg Roast
$16.99/lb
Boneless Lamb Shoulder
Roast
$18.99/lb