In our home, we have a method. If you’d like something to happen or if you’d like to accomplish something …then write something down.
Every January, The Butcher and I and our boys, discuss our goals for the coming year. Owning a small family business means that every decision we make will affect all of us. Together we decide what we would each like to accomplish.
Our love of travel and good food, combined with our quest to learn and see with our own eyes where our food is coming from, prompted us to add a visit to Meyer Company Ranch to our goal list for 2018.
Our Market has been sourcing All Natural Beef Products from The Meyer Company for just over a year. The Butcher and I look for companies that fit in with our philosophy of family atmosphere, small farms and humanely raised animals without added hormones, steroids or antibiotics.
We have been diligent in researching these companies and have been pleased to meet many like-minded individuals along the way.
Thirty years ago, Anthony began to learn the art of Butchery.
He started from the ground up and had many mentors to learn from and work with. Today, we are working together to take the traditional Meat Market to the level of todays expectations. Our customers are smart, well-informed and looking for the best quality to feed their families. This has pushed us to learn new things, to investigate and to become better at our work and better for our family. We are thankful!
Thirty years ago, Bob Meyer had a vision for raising beef.
Beef raised the old-fashioned way, right here in the United States of America. Bob purchased his first ranch in Montana and the all natural program started with twelve head of cattle. As with any business, Bob didn’t do it alone. His Ranch Manager Jim Phillips helped him realize this dream of Red Angus Cattle raised the all natural way, on pasture, in the Blackfoot River Valley of Montana. Throughout the years the Meyer company has grown to include small satellite farms in Colorado, Kentucky and throughout the West. Ranches and farms that adhere to and share the same standard of excellence that Bob and Jim began. Many years of trial and error, along with much hard work and dedication brought the culmination of a superior Prime Red Angus, All Natural Product. Beef that we can be happy to feed our family and proud to sell at Our Market.
The theory that everything connects is perhaps the reason why I wasn’t surprised to find The Butcher and I exploring the Northern And Southern Tiers of Western Montana.
Being married to The Butcher and involved with food as a business has influenced our travel and learning in a big way. Our goal this year was to visit Meyer All Natural Company Ranch and track down where our beef is actually coming from. In order to better understand the ranch itself, we decided to begin by exploring the space outside of it. The space that encompasses a State which is known for its wide open spaces and gracious people. A state that is steeped in history.
A THING OF BEAUTY IS A JOY FOREVER: IT’S LOVELINESS INCREASES; IT WILL NEVER PASS INTO NOTHINGNESS… JOHN KEATS, (Endymion book 1; an excerpt)
Beauty is more than something we see. Beauty is something that is within a person or place; a feeling that at times cannot be described. True beauty is experienced.
A wonderful part of being married to The Butcher is the many new adventures that it brings! Our Market is closed on Mondays, but that usually means we are out having fun, meeting new people and learning new things. Many times our adventures take us Upstate New York… to the Mountains, to the Hudson Valley, to the Schoharie Valley. In the mountains of Upstate NY, the air is clean and the people are lovely. We always feel as though one day in the mountains can refresh us and then we can get back to work, back to our everyday.
Our Market and our life are intertwined. Food… Good Food …is our business and our passion.
Along the path to finding good food to bring to our special customers, we meet the best, most hardworking people who are responsible for the beginnings of that good food.
Two Hours and Twenty Four Minutes drive from Huntington, Long Island took us on an adventure to a beautiful place in the Hudson Valley. A place where every day feels like two and we can feel unhurried and unstressed.
With all of the time I’ve been spending at Our Market, hosting holiday dinner at home has become a bit more challenging.
I know I’m not alone though, as many parents are working these days and would still like to host a beautiful holiday get together. Follow along over the next two weeks as I post the recipes for this simple yet delicious menu that the family will love!
Planning ahead is the key to any special meal …especially a successful one!
Are you planning to cook up this traditional meal for your family on St. Patrick’s Day?
My Grandmother always made this special meal, and I have wonderful memories because of the time spent sharing dinner with her. Even though my Grandmother was of Dutch Heritage, she would prepare this dish for my Grandfather who was Irish and Italian.
Today, I make the same Irish Soda Bread that she used to bake and it truly is special and transports me back in time.
My favorite line from The Times of your life by Paul Anka…. “The memories are times that you borrowed, to spend when you get to tomorrow.”
Enjoy every moment with your family…#itsthelittlethings #cooktogether~
The Butchers Wife
I love January!
I love one really good thing.
I love Mondays, Mozart, Monet, and Henri.
I enjoy the beach, the mountains, family meals, cooking together, a superb wine and a fancy champagne.
Bermuda Blue is my color of the year and Authentic, Generous and Gracious people inspire me.
The Butcher, Our Children, Our Home, Our Market, and You… Our Special Customers… are my Top Priority.
I enjoy everything I do.
January, is a beautiful time to stop and take a breath.
Clean up and start fresh. Make a list. Look for the opportunity in the new year, and set into motion the experiences you look forward to and the moments that you’d like to accomplish.
The past several years have been a time of growth for me. As a Wife, as a Mother, as a Person.
Our Market, a small family business, has been integrated into our daily lives from the beginning, but never to this extent. The appreciation that I have gained for how hard Anthony has worked over the past thirty years at the Meat Market, has reached a new level. I am extremely grateful to him, for continuing the tradition of Butchery, which is an art form that when done correctly, is beautiful and necessary to our existence.
Every year brings something new, but the lessons from the past four years have been especially vital for me and for Anthony.
The year 2013 was a turning point in our family and in our business. Anthony and I deeply evaluated what we wanted for our family and for our market. We discussed the changing energy of our customers needs, the quality of product that our customer was asking for, and the amount of time that our business needed from Anthony and from myself. The ultimate conclusion from our evaluation, was that after being a “stay at home mother” for fourteen years, I would begin to work at the Meat Market. Knowing that this would be a very big change in our home, also made us decide to close our Market every Monday so that we would have one day to pause and reorganize each week.
The outcome from our discussion became a new method for our life, a new method for our business. The outcome of our discussion became Chowfancy~
“What is Chowfancy?”
Chowfancy is a combination of Anthony and Myself.
Chowfancy defines learning to rest, not to quit.
Chowfancy takes hard work, dedication, compromise and a balancing act of sorts.
Chowfancy means love what you do. Do what you love.
Chowfancy reminds us that change is good and new adventures are essential.
Chowfancy is our story.
Our theme for 2018 is #onegoodthing
When you visit R&S Meat Market, you are entering an extension of our home. In our home our methods are, less not more, quality over quantity, fresh is best and family first.
Our staff, our products, everything you see at R&S is handpicked by us.
If we would not use it or feed it to our family you will not find it in Our Market. Customer service is of utmost importance to us. You deserve the very best and we are honored to bring it to you!
Our Special Customers, are a part of our story. We are grateful to you and completely enjoy you!
Cheers to a fantastic New year 2018 and Cheers to 53 more Mondays!
Anthony & Keri
Did you happen to see Suzanne and I cooking this gorgeous Porchetta on the R&S Meat Market Facebook Page?
We truly had so much fun!
Here is the link to the recipe that we used.
Thanksgiving is almost here… Lets make it a great one!
Hosting a holiday meal, whether it be for five or twenty-five, needn’t be stressful.
Take a moment now to review the guest list, read through your recipes and shop for any items that you will need.
Rosé was the wine of the summer…so I have decided to carry it right into fall with this Rosé and Sage Roasted Turkey. Many of the items that are needed for this recipe can be purchased ahead. Take the time this weekend to do little bit of organizing and gathering.
Thanksgiving is on its way!
Time to start thinking about the star of the show…
This year The Butcher will once again bring you Fresh Turkeys from D’Artagnan. All Natural. No Hormones. No Antibiotics. Be sure to place your order early to avoid disappointment!
Take a minute to view the following videos for a few tips on preparing the Turkey. The full recipe for my Rosé and Sage Turkey will follow shortly.
The one thing that I love better than cooking… is cooking together!
Tom Dufek is a special customer at R&S Market, but he also happens to be a wonderful person and good friend to The Butcher and I.
Tom and his wife Nancy make this special recipe for a Three Herb Pesto that is perfect for the bounty of tomatoes that are overflowing from your garden this time of year!
My son Anthony Jr., is an avid photographer and videographer, so he was on hand to document the pesto making afternoon …lots of fun!
Make a batch of this pesto to serve with tomatoes and mozzarella or to mix into a delicious pasta dish. If you make extra, it freezes really well in small portions of an ice cube tray… just pop them out and defrost when ready.
2 CUPS OF FRESH BASIL LEAVES
1 CUP FRESH PEPPERMINT LEAVES
1 CUP OF FRESH CURLY PARSLEY
1/4 CUP OF PINE NUTS
3 CLOVES OF GARLIC
1/2 CUP OF OLIVE OIL
1/2 CUP OF PARMESAN CHEESE
1/8 TSP SALT
1/8 TSP PEPPER
Add the first six ingredients to your food processor and start mixing. If the pesto doesn’t start to come together you may add another several tablespoons of olive oil.
Once the pesto has started to come to a paste, you can add the parmesan cheese, salt and pepper. Process until you see a creamy consistency.
You will find a printable recipe here Three Herb Pesto Recipe
Serve over fresh tomatoes and mozzarella for a beautiful beginning to any meal!
Take some time to Cook Together this weekend!
The Butcher’s Wife