Tag Archives: local

Baking Seldom A Failure

While in this case, my first two attempts following a recipe with the Sunrise Flour Mill resulted in less than desirable loaves, they were still very tasty.  Sometimes, however, baking experiments simply aren’t an enjoyable eating experience – in those cases, one can either throw them out to your pets or chooks, compost them, or whir them into excellent bread crumbs to be used in myriad of recipes.

Flat bread loaf

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Slices were a bit tough though very tasty.

Here’s what i did with the bread since it was a bit stiff.  Soak those slices in fresh farm eggs and slowly cook in butter.  Serve with local honey or maple syrup.

French toastFrench toastFrench toast

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Food System is Broken

Here, Joel is describing a legislative action in his state which might help consumers and producers both.  Other states have already stepped up to make these changes.  But, the back story as to why it is needed is the interesting part of his story here.

Self ascribed ‘Lunatic Farmer’, Joel Salatin, is a gifted speaker, writer, and farmer.  He and his family operate Polyface Farms in Virginia.  His blog is a fascinating and helpful insight into the difficulties farmers and ranchers of small holdings face.  During this time of renewed interest of purchasing locally from local abattoir, I’m going to reblog those of his which address why local butcher shops and farmers do what they do and charge what they charge.  I hope the series will be helpful.  However, we are realists and know that once the huge foreign owned packers are back up and running, consumers will be back at Wal-mart buying cheap imported meat processed, in some cases, by illegal aliens.

The comments are worth reading as well, but you’ll need to click through to his blog site.

 

PRIME ACT NOW

            Yesterday I did a podcast with Kentucky Congressman Thomas Massie on Free the People and the discussion turned to his 5-year-old bill the Prime Act.  It has not gotten traction until now.  In the last ten days, he’s picked up 18 co-sponsors.  That’s pretty dramatic for a bill that couldn’t get a handful for 5 years.

             People want to know what to do that would be beneficial during these disturbing times.  Here is something you can do.  Call your Congressman today–yes, just pick up the phone and call–and ask if he/she supports the Prime Act.  This simple bill would unleash the full power of regional food security on the livestock sector, which you know is in complete disarray right now.

             When CEO and legacy family member John Tyson looks at a CNN camera and says “the food system is broken,” that’s a big hairy deal.  He and his ilk have spent their lifetimes creating this system that now can’t get burgers to Wendy’s and is foaming chickens, breaking broiler eggs, dumping milk, and euthanizing hogs.  So imagine that rather than 100 mega-processing facilities around the country handling 80 percent of the meat, poultry, and dairy, we had 200,000 small facilities scattered all over, distanced, if you will, doing this processing?

             That is where the Prime Act comes in.  Right now, custom slaughter houses that do beef, pork, and lamb are under health department and USDA sanitation oversight, but they do not have an inspector or the inspector’s paperwork on site.  These abattoirs service a person who brings in a live animal and wants it custom processed, like if you wanted to commission a woodworker to make a special table for your dining room.  Without all the onerous inspection paperwork and under-foot bureaucrats, these smaller community-based abattoirs can operate easier and cheaper.

             Inspection requires a host of additional licensing, infrastructure, paperwork (Hazardous Analysis Critical Control Point), bathrooms, inspector offices, and even prescribed hours of operation.  Minimal compliance to get a license, even for the smallest plant, is estimated at an average $1 million.  That’s a high entry fee.

             As a result, right now in most counties, including mine (Augusta) you cannot raise a cow and legally sell a pound of ground beef from that animal to a neighbor without exporting it to another county with an inspected facility and re-importing it.  But our county has a couple of operating small custom abattoirs within minutes of our local farms.  We used to have a dozen when I was a kid.  They can’t legally sell you a pound of ground beef; you have to buy at least a quarter of beef at a time.  That’s a $500 entry fee to buy local.

             The Prime Act simply says that custom slaughtered meat can be sold within the state.  Why should everyone who wants to get neighborhood raised and processed meat be required to buy it in $500 increments?  What if a neighbor only wants  T-bone and a pound of ground?  What if the neighbor doesn’t have a chest freezer?  The current regulations are both price and poverty discriminatory.  In addition, they force massive unnecessary transportation energy and time.

             What about food safety?  Folks, recalls come from the big plants, not these small custom places.  A burger patty at McDonald’s has pieces of 600 cows in it; a burger patty from a custom house has only one cow in it.  The risks are exponentially less in a smaller, community-based facility.  Scale exemptions exist throughout our country, from day care to elder care to requirements to provide medical insurance to employees.  Scale does matter.

             Congressman Massie told me yesterday that many former operators of these small facilities have assured him that the day the Prime Act passes, they will re-open their doors and gladly solve the processing bottleneck in our broken food system.  Few legislative initiatives could offer a more simple, comprehensive assurance of food security and marketplace competition to the 100 mega-processors that dominate our dysfunctional food chain.  It’s the Prime Act.  Massie says don’t email and don’t write a letter.  Call; he says if 12 people call on a subject, they own their congressman on that issue.

             Will you be part of the solution?

Find Local Food Producers!

Web search sites to help consumers find producers of all sorts of food products near you or available for shipping.  CSA’s, farmer’s markets, and all sorts of shopping opportunities.  Be sure to check to see if your own state has a state buyer’s guide!  and be sure to let me know of any i missed.

Local Harvest

EatWild.com

USABeef

Rodale Institute

Missouri Agriculture Directory

AgriMissouri Buyer’s Guide

Farm to Consumer Legal Defense

Local Producers’ websites or contact information.  These are just some in my circle of knowledge, you’ll have to search out those in your area.

Kiowa Hills Ranch

Missouri Milk Maid

Chad and Emily Fisher 816.804.8571 Pasture finished beef – Northwest central Missouri

Sue Stropes, sue.stropes@gmail.com, mobile 816.405.9545, grassfinished hamburger, eggs. Chilhowee, MO

Several others in our area, but these are the only ones who asked to be listed here.

 

Maple Syrup in Missouri

Maple syrup is flowing in north Missouri this winter!  We are certainly not known for maple syrup, but this year, the trees are producing and a few tree tappers are even offering the slim production for sale!  Thank you Coyote Orchard!

Even our local University of Missouri Forage Systems Research Center offered a maple syrup workshop near Linneus, MO.

I mixed up this pancake mix this morning and my husband whipped up a batch for supper.  I use organic, local, and non-GMO products and very excited to top off with extremely local (like 8 miles from our house local) maple syrup.  Ultimate fast food!

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Wheat Montana flour, organic Florida Crystals cane sugar, David’s kosher salt, Bob’s Red Mill All Natural baking soda, Rumford aluminum free baking powder, (these items purchased from Wal-Mart online), the organic buttermilk powder i bought through United Natural Foods and i forgot the brand, but a search online will source some for you.

Pour locally harvested maple syrup over the pancakes whipped up from your own Homemade Buttermilk Pancake Mix i found from Completely Delicious.

Homemade buttermilk pancake mix makes breakfast a breeze!

HOMEMADE BUTTERMILK PANCAKE MIX

Easily make homemade pancakes whenever the mood strikes! One batch of pancakes make 10 4-inch pancakes.

INGREDIENTS:

PANCAKE MIX:

  • 6 cups (720 grams) all-purpose flour
  • 1 1/2 cup (300 grams) powdered buttermilk
  • 1/3 cup (65 grams) granulated sugar
  • 3 tablespoons baking powder
  • 1 tablespoon baking soda
  • 3 teaspoons salt

TO MAKE A BATCH OF PANCAKES:

  • 1 1/3 cup ( grams) pancake mix, above
  • 1 cup (250 ml) water
  • 1 large egg
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla extract (optional)

DIRECTIONS:

  1. In a large bowl, whisk together all of the pancake mix ingredients. Store in an airtight container for up to several months.

TO MAKE PANCAKES:

  1. Combine 1 1/3 cup of the pancake mix with the water, egg, butter or oil, and vanilla (if using).
  2. Drop by 1/4 cup-full into a greased hot skillet set over medium heat. Cook until edges appear dry and bubbles appear on the surface, about 2 minute. Flip and cook another 1-2 minutes on the other side.
  3. Serve immediately as desired, or keep warm in a 200 degree oven until ready to serve.

More great tips from Annalise at Completely Delicious.

baking tip:PANCAKE MAKING TIPS

  • Starting with room temperature liquid and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
  • Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
  • I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.
  • To keep pancakes warm and crisp until you’re ready to serve, place them in a single layer on a sheet pan in a 200 degree oven.
  • Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a Ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.

Cheers!

tauna

 

 

Apricot Ginger “Granola” by Wheat Belly

I’m no good at sticking with the Wheat Belly diet with the exception of keeping grain out of my diet, and by default, milk, simply because even grass based, organic, real milk doesn’t agree with me and i’m not going to buy almond or coconut milk.  But i do keep this ‘granola’ made up and stored in a Ziploc Bag in the freezer – just dipping out about 1/4 cup for brecky most mornings and usually eat without milk, but sometimes 1/2 sliced organic banana.  Most of my organic nuts and seeds come from Food To Live which can be ordered directly from their website or some are available through Wal-Mart online ordering.

My version of Wheat Belly‘s Apricot Ginger “Granola”

NO SWEETENER (it really doesn’t need it, but you can always drizzle a bit of pure local  honey on top, then eat with a spoon).

 

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Here’s the published recipe, but above in the body of this blog entry, i’ve published the way i actually make it.

Buying Beef or Lamb From the Farmer

There are many articles out there addressing this and to be sure, each producer may do things just a bit different, so please don’t take this article as the end all for ‘how to purchase beef from a farmer.’  This is what we do.

Step by step.

  1. If it is important to you, ask questions or visit the producer’s website (if they have one – many don’t) about how the animals are handled and raised.

Sample Question:

  1. Are the beeves you sell fully grass finished or grain finished (feedlot) do they receive grain on pasture? If so, is the grain non-GMO?
  2. Do you vaccinate your animals?  Are the animals you sell to me treated with antibiotics, synthetic dewormers, hormonal implants,
  3. Is your farm and animals raised organically?  certified organic (3rd party certification)?, (Certified organic animals/meat must be processed in a certified organic abattoir, all this adds tremendously to the cost of certified organic but doesn’t necessarily mean it’s better than your local producer.)  For example, many of us raise fully grass-fed and finished from conception to consumption, no implants, no synthetic dewormers, no antibiotics, etc, etc.  But, we might treat some brush in the next paddock with weed killer, so no way can that animal be certified organic.  Also, even if our farm and animals could be certified organic, if there isn’t a certified organic butcher shop, the meat cannot be certified organic.  I would have to make a 4 hour one way drive to a certified organic butcher.  Not going to happen.
  4. Why can’t i just ring up and you have a beef available?  Don’t you keep cattle year round?  Yes, we keep cattle year round, but most of us are cow/calf producers and will only finish enough animals to fill orders placed six months or more in advance.  Once an animal is finished, it needs to go to slaughter – every day that it is still on pasture, it is losing money.   Most of our animals are sold as calves through traditional markets, so if you haven’t ordered a beef well in advance, we won’t have saved back enough beeves to finish one for you.  Also, sometimes the weather plays havoc with finishing times as well.  If you want finished feedlot beef, you’ll have to go the store.

You may want to visit the farm before making a purchase, but remember, we are producers, not salesmen – if you aren’t serious about making a purchase, please don’t take up too much time.  Be prepared ahead of time with questions.  You may decide after you meet with the farmer and see how he operates, not to purchase, but don’t take up a lot time just out of curiosity.

If you decide to purchase, already have it in your mind how much you want to buy.  For example, a typically grass-finished carcass will weigh 600-700 lbs.  Be sure to ask the producer, his might be bigger or smaller, but armed with that information, you can quickly determine whether you need a whole, half, or quarter (split side) carcass AND you can budget for it.  Be prepared that the carcass may be larger than the producer says – we cannot guarantee an exact hanging weight.  We are just not that good.  We can usually get within 50 lbs more or less.  Quarter carcasses are more likely sold as a split side rather than a hind or fore quarter, but ask; some producers sell both ways.  Half and quarter (split side) will be more expensive – Why?  because we have to find another buyer(s).

So, figure out  how much  meat your family will eat in a year or 6 months.  Most of us only offer beeves once or twice a year since it is time consuming to sell directly to the consumer, however, we are happy to do so if you are serious about quality meat for your family – we share that vision with you.

For a rough figuring, say your family eats 2 lbs of beef per day.  A whole beef of 600 lbs carcass will yield about 360 lbs of packaged meat.  If you want enough for a year – buy two beeves.  You must let the producer know at least 3-4 months in advance so he can keep the animal for you on pasture plus have it booked in at the butcher.  Many local butchers shut down butchering anything except deer during deer season, which means all domestic animals have to be butchered, hung, and out by 1 October.  They won’t take more in until the first of December, so it is critical to let the producer know well in advance if you want any.  Spring time purchases can be just as critical because so many people want to get animals in.

Once you’ve settled on a price (this will vary a LOT), then you may be expected to make a down payment to hold your beef.  This is reasonable.  Kind of like making a down payment on a vacation trip or anything else you’ve spoken for to do in the future.  Most of the time, you will pay the producer for the beef and the butcher for the processing.  Our processor charges 44 cents per pound hanging weight for basic processing and $30 as a kill fee.  But, i will tell you, that he charges less than most places and certainly less than a USDA inspected plant.  If you want extras like burger patties, extra tenderizing, excessive deboning, or other specialties, these will be an additional cost.  Work that out with the butcher.  Your producer will give you the contact information.

Retail Beef Cuts – most butchers are glad to help you with your custom order, but do a bit of study ahead to make best choices.  Also, remember, local butchers aren’t going to be into fancy, exotic cuts, so ask about special cuts, but you may not get exactly what you want.  You’ll also be asked how thick you want steaks cut and how many to a package, what size roasts and what kind.  Deboned or bone-in.  (i personally like a lot of bone – makes a ton of soup stock or treats for your dog, however, i always get my rump roasts deboned because i make corned beef with them).  How many lbs of burger in a package (1 or 2)?  Organ meats?, Suet?  These are just a sampling.

The butcher will tell you when the animal will be taken in to the butcher and it will likely be killed that day.  If you want organ meats, you MUST notify the butcher in advance!  Don’t forget this.  It is not the producers responsibility to tell the butcher how you want your animal custom processed.  If you don’t notify him, it will probably be thrown away, after which it cannot be salvaged.  If you wait until after the calf is delivered to call the butcher, do so as soon as possible.  Don’t make the butcher track you down and keep them waiting on how to process your calf.  This is not polite.

The producer will likely notify you within a day of the weight of the animal and what you own him.  The animal is yours now and has your name on it, pay him promptly!

Once the butcher calls you that the beef (or lamb) is ready for pickup, GO GET IT!  Some butchers may start charging storage if you leave it for long.  Just go get it and pay him for goodness sake.

How Much Freezer Space?  Allow 20 lb per cubic foot.  That’s packing it in there, though, and won’t be handy for sorting and finding what you need.  It will keep better in a chest type freezer kept near 0ºF versus your frig freezer or even a stand up freezer.  A stand up freezer certainly takes less floor space, but the chest type is typically more energy efficient as well.

What breed?  Some breeds are naturally more lean than others, but if it’s in the feedlot on a high grain diet, it’s gonna be fat regardless if it’s Corriente or Angus.  On grass, the genetics of the animal will be more expressed, but by and large, the producer will take the animal to a determined end point.  Grass finished will generally have less cover and internal fat that grain finished.

Hope this helps!  Do some online googling and research – there are loads of info out there.  Don’t assume the producer is producing in such manner that is important to you.  Don’t complain about the price or the lack of availability.  If you think a producer is too expensive, just shop elsewhere – don’t complain about it.

Faith, Family, Farm

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