Let's be honest, meat from animals raised in a pasture without the use of hormones, antibiotics, and genetically modified grains is expensive. Have you seen the prices at whole Foods and Sprouts (I'm talking to the city folk, not us locals :)? As some of you know, purchasing the whole animal has saved this frugal housewife a ton of money!
Going directly to the farmer is an option for you guys in Dallas and Fort Worth as well. Many of you have asked about purchasing a whole animal and transporting it back to the city. I looked into it and here is the deal.
I spoke with Jerica from True Fields and she explained a few options you guys have. First of all you can purchase a whole animal from her with the perk of a price break. You can then have it processed at the place they use out here which puts a road trip in you near future. For some of you that might be a bonus. After all, fall is beautiful in these piney woods and you might have a dietitian who is an old friend that you want to see that lives near by;). Transporting the meat in an ice chest on dry ice will be sufficient for food safety.
Another option is to pay to have the animal transported to a facility near you and have it butchered there.
All this effort is worth it though. Not only do you have the advantage of speaking directly to the farmer and learning all about how the animal was raised but you also have the choice of how it is processed. What cuts of meat would you like? How do you want it cut? Are there any specialty items you want?
And the convenience of having high quality meat in your freezer cannot go unmentioned!
True Field's contact information is on their website, truefields.com. They will be happy to answer any questions you have.
Thursday, October 14, 2010
Wednesday, October 13, 2010
Texas Daily Harvest
You may have heard me talk about this dairy in my nutrition class or read about them on my blog. Now you can check them out for yourself. Their website is up and running now so pop on over, texasdailyharvest.com. You might be surprised to find that a store or farmer's market near you is carrying their delicious products. Archer's personal favorite is their Greek yogurt. My new favorite is their Gouda cheese that I tried for the first time last night. I made a cheese soup with the organic Gouda, fresh raw cream, homemade broth, and veggies. You can't do better than nourishing and amazingly tasty food! Don't forget, if you don't see your local store listed on Texas Daily Harvest's website, you can always ask your store to carry their products. Sprouts, Whole Foods, and small health food stores are always looking for high quality local products.
Click here to receive the Texas Daily Harvest newsletter. A certain dietitian that you know is writing articles for their newsletters ;).
Enjoy the harvest!
Click here to receive the Texas Daily Harvest newsletter. A certain dietitian that you know is writing articles for their newsletters ;).
Enjoy the harvest!
Tuesday, October 12, 2010
Real Milk For Everyone
A new bill is in the works that would allow raw milk to be sold at farmer's markets, farm stands, and to be delivered. Under current law raw milk can only be sold at the farm. I know for us that means driving at least 1 hour there and 1 hour back. And in my book that's a little difficult to add to our weekly excursions to say the least. That's why we have set up a milk co-op where we take turns driving out to the farm.
This law will help support local farms and in effect the local economy. And as an added bonus it allows the consumer easier access to real unprocessed food. Why do they make it so hard in the first place to get food that doesn't say General Mills or Nabisco on it?
For more details and to find out how you can help click here.
This law will help support local farms and in effect the local economy. And as an added bonus it allows the consumer easier access to real unprocessed food. Why do they make it so hard in the first place to get food that doesn't say General Mills or Nabisco on it?
For more details and to find out how you can help click here.
Monday, October 4, 2010
Butter 'Em Up!
I don't know about you but I have not had much luck making butter in a food processor. Maybe I'm just not patient enough or perhaps I just can't take that loud noise long enough for the butter to actually form. But the benefits of homemade butter made from farm fresh cream are worth my effort. Omega 3's from grass fed cows, fat soluble vitamins, and brain building cholesterol linger in the heavy cream awaiting transformation. Note to dairy friends: there are several of us that are willing to pay for farm fresh butter made from the raw cream of grass fed cows! Please fill this niche.
Until a dairy takes on this endeavor I must endure. Or put the children to work. Last week I set my cream out for 8 hours to sour (Think probiotics. Cultured dairy products are awesome, not scary. I promise). I then placed the cream in a clean glass jar and screwed the lid on tight. Very tight.
After that, I handed it over to the kids. They rolled it back and forth, took turns shaking the jar, and even fought over it. Did you know that making butter actually encourages crawling? Archer would play with the jar and as it rolled away from him he would go after it. Yet another great thing about butter! We even took it outside and rolled it around the yard. We had butter in no time at all!
I guess I should have taken a picture of the butter when we were finished, huh?
For the sake of food science I must tell you that the constant shaking and moving of the cream causes the fat globules to stick together and form butter. After your butter has clumped together place it in a clean glass dish. Pour a little water over the butter to wash it and then press the butter with a spatula, paddle, or wooden spoon to remove excess water. We store our cultured butter on the counter so it's ready to spread.
Until a dairy takes on this endeavor I must endure. Or put the children to work. Last week I set my cream out for 8 hours to sour (Think probiotics. Cultured dairy products are awesome, not scary. I promise). I then placed the cream in a clean glass jar and screwed the lid on tight. Very tight.
After that, I handed it over to the kids. They rolled it back and forth, took turns shaking the jar, and even fought over it. Did you know that making butter actually encourages crawling? Archer would play with the jar and as it rolled away from him he would go after it. Yet another great thing about butter! We even took it outside and rolled it around the yard. We had butter in no time at all!
I guess I should have taken a picture of the butter when we were finished, huh?
For the sake of food science I must tell you that the constant shaking and moving of the cream causes the fat globules to stick together and form butter. After your butter has clumped together place it in a clean glass dish. Pour a little water over the butter to wash it and then press the butter with a spatula, paddle, or wooden spoon to remove excess water. We store our cultured butter on the counter so it's ready to spread.
Thursday, September 30, 2010
This Suds For You!
Rumor has it that some of you are having trouble kicking the soda habit. Believe it or not once upon a time I use to be a diet coke drinker. Somewhere along my junior year of college I progressed far enough into my studies to realize this was one habit that had to go immediately. And for a few years after that I would have a root beer every now and then. Slowly that habit trickled down to an organic (no high fructose corn syrup among other things) root beer once or twice a year. All this to say, I feel your pain. More importantly I understand your desire to drink something with flavor once in a while and the need to have a few options other than just plain old water.
Usually even those who know nothing of health and nutrition will admit they know sodas are "bad for them" (this phrase bugs me for many reasons but that's a whole other blog post). So for the sake of your time I won't go into all the reasons, research, and horror stories, unless you want me to ;). And no one is saying that water itself is not refreshing and nourishing. It's wonderfully refreshing! But here is a little something to add to your beverage repertoire.
Kombucha! Many of you have heard of it. Some of you have tried it. But do you have some growing on your counter at home? It's easy breezy.
First of all let's talk about what it is. Kombucha is a fermented tea originating from Russia. However, people all over the world have fermented tea for hundreds (maybe thousands but I can't remember for sure) of years for their health benefits. The main health benefits touted by kombucha enthusiasts are improved digestion and liver cleansing. Of course there is little if any scientific research out there to back this up. And for clarification let me say that the previous statement should in no way thought to be a negative one. The cave man did not need to evaluate 1,000 other cave men and then graph the data to determine if he should eat the mammouth. Intuition and culture told him that he must work with other to harvest a mammouth so they will have food and supplies for survival. You may not need to harvest a kombucha mushroom for survival but you don't need a million dollar study to tell you if you feel good or bad after you consume the drink. Expensive studies are only paid for by big companies who stand to make a huge profit off a product. Therefore there are few studies on real and natural foods. There is much irony there but I will save that too for another blog post.
Due to kombucha's high acidity it is easily fermented at home. Such an acidic environment makes it difficult for bad bacteria to grow and yet the good microbes thrive. Be sure to always use clean containers and hands and your kombucha should go uncontaminated. If mold begins to grow on your scoby (or mushroom) then throw it out and start again.
This drink can become fizzy providing the perfect substitute for you recovering soda addicts. If the flavor is a little too vinegary for you, try adding fruit to it once you move it to the fridge. My family prefers stronger flavors so we drink it plain. This is what my 5 year old asks me to pack in her lunch every day. Who needs Capri Sun?!!! This is healthier, cheaper, has less impact on the environment, and doesn't create as much trash.
Start with white sugar...
and organic black tea. For the record the white sugar in our house is usually reserved for making hummingbird food and there is only black tea in our house when Mark's family comes over for Thanksgiving. I really had to move out of my comfort zone for this one! But here is the deal, the yeast and microbes will consume the sugar and caffeine. That's how they grow. I am extremely caffeine sensitive and I can attest to the fact that there is little if any caffeine left once it is fermented.
Make 1 gallon of sweet tea. Embarrassingly enough I had to ask someone how to do this. I had no idea of the ratio of tea bags to sugar to water. Just don't tell anyone or I will get kicked out of the south and they will make me move north of the Mason Dixon!
Here is what a scoby looks like. You can get one from a friend or order them online. I keep 2 jars of kombucha going on the counter and one ready in the fridge. And even with 2 scobys going mine never gets very big because I keep sharing it. And I will be happy to keep sharing it so let me know if you want a scoby. This is what is looks like.
Once your tea has cooled some (boiling hot tea will kill your microbes) pour it into a clean glass container (always use glass! Contaminants will leach into your kombucha due to the acidity if you use plastic!)with your scoby and kombucha you received from your friend. It's always wise to pass your scoby along in some kombucha to help get the acidic environment going.
Cover with a clean cloth and hold it in place with a rubber band.
Let sit on the counter at room temperature for about 10 days. At the end of 10 days you will notice the tea has lightened in color and you scoby will look something like this. Next I ladle out almost all of the kombucha and store it in a glass container in the fridge. I then get my next batch going and add it to the scoby and a little of the kombucha I left in my jar.
Hope this helps you soda addicts out!
Usually even those who know nothing of health and nutrition will admit they know sodas are "bad for them" (this phrase bugs me for many reasons but that's a whole other blog post). So for the sake of your time I won't go into all the reasons, research, and horror stories, unless you want me to ;). And no one is saying that water itself is not refreshing and nourishing. It's wonderfully refreshing! But here is a little something to add to your beverage repertoire.
Kombucha! Many of you have heard of it. Some of you have tried it. But do you have some growing on your counter at home? It's easy breezy.
First of all let's talk about what it is. Kombucha is a fermented tea originating from Russia. However, people all over the world have fermented tea for hundreds (maybe thousands but I can't remember for sure) of years for their health benefits. The main health benefits touted by kombucha enthusiasts are improved digestion and liver cleansing. Of course there is little if any scientific research out there to back this up. And for clarification let me say that the previous statement should in no way thought to be a negative one. The cave man did not need to evaluate 1,000 other cave men and then graph the data to determine if he should eat the mammouth. Intuition and culture told him that he must work with other to harvest a mammouth so they will have food and supplies for survival. You may not need to harvest a kombucha mushroom for survival but you don't need a million dollar study to tell you if you feel good or bad after you consume the drink. Expensive studies are only paid for by big companies who stand to make a huge profit off a product. Therefore there are few studies on real and natural foods. There is much irony there but I will save that too for another blog post.
Due to kombucha's high acidity it is easily fermented at home. Such an acidic environment makes it difficult for bad bacteria to grow and yet the good microbes thrive. Be sure to always use clean containers and hands and your kombucha should go uncontaminated. If mold begins to grow on your scoby (or mushroom) then throw it out and start again.
This drink can become fizzy providing the perfect substitute for you recovering soda addicts. If the flavor is a little too vinegary for you, try adding fruit to it once you move it to the fridge. My family prefers stronger flavors so we drink it plain. This is what my 5 year old asks me to pack in her lunch every day. Who needs Capri Sun?!!! This is healthier, cheaper, has less impact on the environment, and doesn't create as much trash.
Start with white sugar...
and organic black tea. For the record the white sugar in our house is usually reserved for making hummingbird food and there is only black tea in our house when Mark's family comes over for Thanksgiving. I really had to move out of my comfort zone for this one! But here is the deal, the yeast and microbes will consume the sugar and caffeine. That's how they grow. I am extremely caffeine sensitive and I can attest to the fact that there is little if any caffeine left once it is fermented.
Make 1 gallon of sweet tea. Embarrassingly enough I had to ask someone how to do this. I had no idea of the ratio of tea bags to sugar to water. Just don't tell anyone or I will get kicked out of the south and they will make me move north of the Mason Dixon!
Here is what a scoby looks like. You can get one from a friend or order them online. I keep 2 jars of kombucha going on the counter and one ready in the fridge. And even with 2 scobys going mine never gets very big because I keep sharing it. And I will be happy to keep sharing it so let me know if you want a scoby. This is what is looks like.
Once your tea has cooled some (boiling hot tea will kill your microbes) pour it into a clean glass container (always use glass! Contaminants will leach into your kombucha due to the acidity if you use plastic!)with your scoby and kombucha you received from your friend. It's always wise to pass your scoby along in some kombucha to help get the acidic environment going.
Cover with a clean cloth and hold it in place with a rubber band.
Let sit on the counter at room temperature for about 10 days. At the end of 10 days you will notice the tea has lightened in color and you scoby will look something like this. Next I ladle out almost all of the kombucha and store it in a glass container in the fridge. I then get my next batch going and add it to the scoby and a little of the kombucha I left in my jar.
Hope this helps you soda addicts out!
Sunday, September 26, 2010
Farm Day
This past Saturday the farm True Fields hosted their first Farm Day. I rode home with another mom and a total of five children. Judging by the noise level on the way home, Farm Day was a big hit with the kiddos! I believe Savannah said she wanted to go to Mrs. Jerica's farm everyday, even on Christmas and Valentines day.
Jerica and Matt Cadman opened up their farm to the community with the goal of educating others on the importance of sustainable farming and the nutrtional benefit of eating meat and dairy products raised in this environment. The educational aspect was hidden amoung the fun child-centered activities including milking a cow, making butter from fresh raw cream, collecting eggs from the hen house, feeding the pigs, and going for a hayride. And then there was the farm fresh scrumptious food. My daughter alone ate at least five of Jerica's fresh sausage balls and about 5 pieces of her homemade motzerella cheese. Refreshing homemade ice cream made with honey provided the finale for the evening.
The kids had a blast and learned where their food actually comes from (or where it should come from) and the parents gained insight that will hopefully affect future food choices. Sign up for their newsletters on their website, truefields.com so you will knowwhen the next Farm Day rolls around. It's something you don't want to miss. Heck it's worth going just to meet the Cadman's. This young couple's passion for health and sustainable farming (not sure if that's the correct term) are evident the first time they open thier mouths. These are the types of people you trust to get your food from. These are the type of people you want to get your grocery dollars. I have read that every dollar you spend on food you are indirectly farming. I farm at True Fields.
And on a side note, their piggies taste wonderful! We ordered a whole pig from them this past summer (it's less expensive if you buy the whole thing) and the meat has been tender and delicious. We have been so happy with thier products that we have already purchased 2 turkeys for Thanksgiving and Christmas.
Jerica and Matt Cadman opened up their farm to the community with the goal of educating others on the importance of sustainable farming and the nutrtional benefit of eating meat and dairy products raised in this environment. The educational aspect was hidden amoung the fun child-centered activities including milking a cow, making butter from fresh raw cream, collecting eggs from the hen house, feeding the pigs, and going for a hayride. And then there was the farm fresh scrumptious food. My daughter alone ate at least five of Jerica's fresh sausage balls and about 5 pieces of her homemade motzerella cheese. Refreshing homemade ice cream made with honey provided the finale for the evening.
The kids had a blast and learned where their food actually comes from (or where it should come from) and the parents gained insight that will hopefully affect future food choices. Sign up for their newsletters on their website, truefields.com so you will knowwhen the next Farm Day rolls around. It's something you don't want to miss. Heck it's worth going just to meet the Cadman's. This young couple's passion for health and sustainable farming (not sure if that's the correct term) are evident the first time they open thier mouths. These are the types of people you trust to get your food from. These are the type of people you want to get your grocery dollars. I have read that every dollar you spend on food you are indirectly farming. I farm at True Fields.
And on a side note, their piggies taste wonderful! We ordered a whole pig from them this past summer (it's less expensive if you buy the whole thing) and the meat has been tender and delicious. We have been so happy with thier products that we have already purchased 2 turkeys for Thanksgiving and Christmas.
Monday, September 20, 2010
Pork Steak with Green Onions
From our kitchen:
Pork Steaks with Green Onions
3-4 Pork Steaks (our came from truefields.com)
1/4 cup farm fresh or homemade butter
1/4 cup organic soy sauce
1 bunch green onions (organic of course!)
2 garlic cloves
Melt butter in skillet and brown onions and garlic slightly. Add soy sauce and steaks. Cover and cook 8-10 minutes on each side and then another 10 minutes with the lid off.
I served this with pineapple chutney and a red cabbage recipe from Nourishing Traditions. Each item complemented the others well. A friend of mine mentioned on her blog that she has trouble coming up with side dishes that are not carbs. This red cabbage recipe is one of my favorites and I do not normally like cabbage. And a s a bonus, it's and an easy and cheap recipe! Seriously, buy the cookbook. I promise I do not have a financial relationship with them. It's just that good.
Pork Steaks with Green Onions
3-4 Pork Steaks (our came from truefields.com)
1/4 cup farm fresh or homemade butter
1/4 cup organic soy sauce
1 bunch green onions (organic of course!)
2 garlic cloves
Melt butter in skillet and brown onions and garlic slightly. Add soy sauce and steaks. Cover and cook 8-10 minutes on each side and then another 10 minutes with the lid off.
I served this with pineapple chutney and a red cabbage recipe from Nourishing Traditions. Each item complemented the others well. A friend of mine mentioned on her blog that she has trouble coming up with side dishes that are not carbs. This red cabbage recipe is one of my favorites and I do not normally like cabbage. And a s a bonus, it's and an easy and cheap recipe! Seriously, buy the cookbook. I promise I do not have a financial relationship with them. It's just that good.
Subscribe to:
Posts (Atom)