I have had a meat share from Hanova Hills Farm this winter and it has rocked my world. Santa brought us a small chest freezer - there wasn't enough room for ice cream and all that meat in our normal fridge. Once a month I pick up at a designated spot in the city. For $100 I get a giant freezer bag of aged beef, all kinds of different cuts, cryo packed and its price per pound labeled, so I know I'm getting a great deal. The bag even has recipes in it. All that meat has forced me to get creative. I've made red wine and olive stew from Patricia Wells' "Bistro Cookbook" and then roasted the bones with their marrow from a recipe in new cookbook I had to buy to help me deal, called simply, "Meat." I've made Korean brisket more than once, and Stroganoff, stir-fries, steaks, roasts and chili. Saving up all the ground beef and racks of ribs for summertime grilling. Dinner is inspired now. Though I do admit, there are lots of vegetarian pasta nights in between our meat fests. Now, if only they'd get some pigs too. read more