Larchmont Food and Music Festival June 2nd 2019

Larchmont Westchester Food and Music Festival June 2nd 2019

Larchmont Food Festival

Larchmont Food Festival

Larchmont Food and Music Festival
 

Save the Date!
Sunday June 2nd 12pm to 5pm

Local prepared food and music!
Over at Larchmont's Kane Park (along Boston Post Rd bet. Beach and Kane Ave.) 

 

We are planning to have local prepared food vendors offering;

FarmEats grass fed beef sliders,

PTL tacos, Break Breads not Hearts rice bowls,

Larchmont Charcuterie,

Anna Maria's Italian food,

Apiary's fresh salads,

Espresso Cafeto's coffee/teas/juices,

Estelle Gourmet French bites,

Heimat liquors,

Marjan kebobs,

Plates BBQ,

The Snackery baked goods,

Villa Maria pizza,

and Walter's Hot Dogs! 

In addition we will have a whole lineup of local musicians who will be performing throughout the day!

Larchmont Sound Shore Music Festival at Larchmont Food Festival 2019

Larchmont Sound Shore Music Festival at Larchmont Food Festival 2019

FarmEats; BBQ Grass Fed Beef Pot Roast!

FarmEats; BBQ Grass Fed Beef Pot Roast!

FarmEats BBQ Grass Fed Beef Pot Roast

Who ever said you can't BBQ a grass fed beef pot roast?

The other day, I fired up my Big Green Egg smoker and put 2 FarmEats grass fed beef pot roasts on the rack (dry rubbed salt and peppa -left overnight).


After the BGE hit 250 degrees, I adjusted the vents and let the smoke and warm air do the work for about 6 hours.  By then, the roast's internal temperature reached about 175, so I wrapped the roasts in aluminum foil, and poured in beef stock.  After another hour or so, the internal temperature hit 190s, so I pulled the roasts.  


I brought the pot roasts into the house, and cut them thin against the grain. 
They turned out so nice and soft, very tender- smoked beefy goodness! 

The left overs were even better!

FarmEats Wacky Weather Chili!

FarmEats Wacky Weather Chili!

FarmEats Grass Fed Beef Chili

FarmEats Wacky Weather Chili!

One day we get a Polar Vortex, next it feels like Spring! 
These sort of Wacky Weather days, call out for a nice rich and nourishing bowl of FarmEats Grass Fed Beef Chili! 
What I love about chili is that it is relatively easy to make, can use all sorts of different ingredients, and cooks slow and low to meld those different ingredients into a cohesive chili!  

The other day we got out our 9 quart Cuisinart Dutch Oven and sautéed 2 chopped onions and garlic in olive oil.  I added in dried spices; Mexican chili powder and smoked Spanish paprika and mixed them into the sautéed onions with some beef stock to bring out the flavors.  

The biggest issue with making chili at this time of year, is that we don't have any fresh- decent tomatoes (yeah next year I will jar up those summertime farmers market tomatoes).  I have tried all sorts of different tomato options -mealy gassed supermarket, vine ripened ones, jared tomato sauce, paste, San Marzano canned, etc., and have found that Pomi chopped tomatoes are the real deal.  It is a box of pure chopped tomatoes that taste as close as possible to summer.

I pour in 2 boxes of Pomi into the mix, and simmer.  You can add in a touch of beer/wine and sea salt.  Next, I mix in 2 pounds of FarmEats 100% grass fed ground beef, and continue to simmer.  While simmering, chop up some root veggies; carrots, turnips, rutabaga, (whatever root veggies that will add an interesting flavor balance to the chili) and add to the mix.  Let simmer for a couple of hours (slow and low) stirring occasionally to prevent it from burning.  Taste the chili, add in more chili powder or grind up dried soaked chilis- if need more flavor. Add in a couple of (canned) kidney beans, then chopped potatoes and simmer for another 45 minutes or until potatoes are soft. 

Garnish with fresh herbs, serve with sliced avocado, grated cheese, chips, french fries, on top of a burger or sausage, in a frittata- so many options!

FarmEats Grass Fed Beef Chili

FarmEats Grass Fed Beef Cooking Guide!

There are different ways to break down beef into the various cuts.  How the cuts of beef are cooked mainly depend on where the cuts come from the cow.  If the parts are used more, the connective tissues and muscles build up, and braising or roasting slowing breaks down the tissues into soft rich beef. 
Or if the parts are in an area that doesn't get worked much, then a quick sear or sauté results in a nice and juicy steak.

beef cuts

Steaks;

FarmEats steaks are mainly cut from the lower back of the cow- the loin;
Porterhouse (along the back bone)
NY Strip and Filet Mignon-tenderloin (basically boneless porterhouse), and right under those are Top Sirloin
Ribeye steaks come from top of the back rib, which has a rich fatty layer, and is rib bone in.  
Flat Iron Steak (boneless, a butcher's specialty cut from the shoulder) is cut thinly and needs to be seared quick to rare.
Tri Tip Steak (a butcher's specialty cut from the bottom sirloin- only 2 full tri tips per cow) needs to be seared quick to rare, or braised. 
Flank Steak (cut from the flanks of the cow- only 2 flank steaks per cow) needs to be seared quick to rare.  
Skirt Steak (cut from plate of the cow, before the Flank Steakonly 2 skirt steaks per cow) needs to be seared quick to rare.  
Hanger Steak (cut from the diaphragm, right near the skirt from the cow's flank- only 1 hanger steak) needs to be seared quick to rare. 

The steaks are tender and soft and with the right amount of grassy fat, which crisps up nicely when seared to perfection (5 minutes and then 4 minutes on a hot pan/BBQ then let rest for another 5 minutes on a cutting board). 
 

Roasts;

FarmEats roasts are cut from the;
front Chuck Roast (boneless shoulders),
Brisket (the breasts, also boneless) under them are the,
Short Ribs and Dinosaur Plate Ribs both bone-in ribs.  
Then the back hind portion -the Round, is where the;
Bottom Round (aka Pot Roast) boneless,  and 
Stew Beef (knuckle aka sirloin tip roast), cubed into 1 pound boneless stew meat packages.
Shank (aka Osso Buco) from the legs- bone in. 

All of these cuts of beef need to be braised in liquid to break down the tight muscle tissues -in beef broth/wine for slow and low, 285 degree oven until meat is soft and tender -about 4 hours+ for rich meaty grass fed beef, and slice thin against the grain! 

Top Round (aka roast beef) boneless -oven roasted to rare- an internal temperature of 120, slice thin against the grain.  
London Broil (actually a cooking method- is cut from the shoulder) can be BBQ slow or braised.
Sandwich Steaks cut from the Eye Round Roast and are sliced thin by my butcher, to sear quickly for sandwiches or stir fries.   

Happy New Year from FarmEats!

FarmEats 100% Grass Fed Beef contains essential vitamins and nutrients, crucial for our overall health!

FarmEats 100% Grass Fed Beef
vs Conventionally Raised Feedlot Animals (supermarket and restaurant meat).

  • No added hormones.

  • Antibiotic free.

  • Rotationally grazed pasture raised cows, eating grasses their entire life.

  • Humanely raised farm animals, that live on the farm outdoors their entire lives- not crowded into unsanitary feedlots (breading ground for diseases such as e-coli, and listeria).

  • Saturated and monounsaturated fats: Grass-fed beef has either similar, or slightly less, saturated and monounsaturated fats.

  • Essential Fatty Acids; (critical to human health)
    Omega-3s: This is where grass-fed really makes a major difference, containing up to 5 times as much Omega-3.

  • Omega-6 Polyunsaturated Fats: Grass-fed beef contain a more balanced amount of Omega-6 fatty acids.

  • Conjugated Linoleic Acid (CLA): Grass-fed beef contains about 2 times as much CLA as grain-fed beef. This fatty acid is associated with reduced body fat and some other beneficial effects.

  • Vitamin B12, B3 and B6. It is also very rich in highly bioavailable Iron, Selenium and Zinc.

  • Vitamin A: Grass-fed beef contains carotenoid precursors to Vitamin A, such as beta-carotene.

  • Vitamin E: Grass-fed beef contains more Vitamin E than grain fed beef, which is an antioxidant that sits in your cell membranes and protects them from oxidation.

  • Micronutrients: Grass-fed beef also contains more Potassium, Iron, Zinc, Phosphorus and Sodium.

  • Grass fed beef contains some amount of almost every nutrient that humans need to survive.

  • Grass fed beef also contains high quality protein and various lesser known nutrients like Creatine and Carnosine, which are very important for our muscles and brains.

FarmEats Grass Fed Beef Burgers

Holiday Roasts!

FarmEats Grass Fed Beef

and Pasture Raised Pork

Holiday Roasts!

We have a solid selection of our FarmEats 100% grass fed beef and pasture raised pork Holiday Roasts! 

We have roasts for braising slow and low in beef stock/red wine; osso buco, bottom round pot roast, chuck roast, short ribs and brisket, and we have pork shoulder, which makes a nice pulled pork!

To make things easier, I generally braise the roasts the day before, and then reheat them the next day.

Also, we have top round roasts, which like to be oven roasted to rare, and then sliced thinly against the grain. 

FarmEats Grass Fed Beef Roasts.

Nice and beefy! 

FarmEats Grass Fed Pulled Beef!

FarmEats 100% Grass Fed Pulled Beef Chuck Roast!

FarmEats Grass Fed Pulled Beef

FarmEats 100% Grass Fed Beef Chuck Roast, is expertly cut and trimmed by my butcher Lowell.  The roast is cut from the shoulder of the beef.  The cow's shoulder gets lots of exercise, from walking around and grazing in the fields.  After years of grazing the bountiful, Carlisle NY farm pasture, the cow's shoulder builds up strong connective tissues, and fat.  

Which all makes for an awesome, slow and low braised chuck roast!  For these chilly, stormy days, I love braising meats in the oven. As the meat tenderizes in the braising liquid (wine, bone broth, tomatoes, salt, etc) at a low 285 degrees heat, for several hours, the meat softens up and makes rich and savory dishes.

FarmEats Chili Fries!

FarmEats 100% Grass Fed Beef Chili Fries!

FarmEats Grass Fed Beef Chili Fries

FarmEats 100% Grass Fed Ground Beef Chili Fries!

Perfect for these cooler Spring days!! 

The other day, we cooked up a batch of our FarmEats ground beef chili, and let it simmer on the stove top for a few hours to allow the flavors to meld together. 

While the chili was simmering, we sliced and salted the potatoes, and then put the slices on an oiled pan into the 450 oven, baked them for about 35 minutes, checked them and flipped the slices, and baked them for another 15 minutes.  Then we took the pan of fries out of the oven. 

Voila!
Perfectly golden crispy fries, to go with our FarmEats Chili! 

At Hamburger Central, Antibiotics for Cattle That Aren’t Sick

At Hamburger Central, Antibiotics for Cattle That Aren’t Sick

Many industrial feedlots see routine use of antibiotics as essential. Some cattlemen disagree, calling them “performance enhancing drugs.”

ny times hamburger antibiotics
By Danny Hakim; A version of this article appears in print in The NY Times, on March 24, 2018, on Page B1 of the New York edition with the headline: Drugs Go to Healthy Cattle. Should Consumers Worry?

March 23, 2018

Ben Holland holds a Mason jar, tilting it slightly to show the powdery 90 milligrams of the antibiotic tylosin inside.

“It’s about the amount that one animal gets in a day,” he explains, in a small factory that produces feed for 48,000-odd cattle packed in pens in Tulia, Tex., south of Amarillo. Nearby, rumbling steam towers turn corn kernels into flakes.

Dr. Holland is the director of research at Cactus Feeders, a feedlot giant. During a recent visit, I found myself surrounded by men with Ph.D.s and cowboy hats like Dr. Holland. Several wore jackets bearing drug company logos that were sure to smell of steamed corn and flatulent cattle by day’s end.

Behind Dr. Holland, antibiotics were stacked in large bags rising to his shoulders. Every day, cattle here, whether sick or healthy, are given antibiotics in their feed.

But it’s an increasingly debated practice on industrial farms.

Bacteria resistant to antibiotics turn up in turkey, pork chops and ground beef in the United States; in grocery store chickens in Britain; and at poultry farms in China. Antibiotic residues are found in groundwater, drinking water and streams, and in feedlot manure used as fertilizer.

Some 70 percent to 80 percent of American antibiotic sales go to livestock. In addition to the emergence of resistant disease strains, some microbiologists worry that the proliferation of antibiotics, despite their miraculous health benefits, is having a chaotic impact on microbes in the human gut.

The Cactus feedlot is hamburger central, the middle passage of cattle’s industrial journey. Calves come from farms to be fattened up on corn and grain for several months, and then are shipped out for slaughter and processing.

Cattle, however, evolved to eat grass, and their time on a feedlot causes health complications. Hence the antibiotics. Tylosin controls liver abscesses, and Rumensin, another antibiotic feed additive, fights intestinal disease.

While Cactus has taken steps to limit the use of such drugs, it sees cheap and plentiful hamburgers and steaks as a byproduct of industrialization.

“We’ve got to take that potential value and balance it against the risk,” said Paul Defoor, co-chief executive of Cactus. “Antibiotic resistance is a fact of life, no two ways about it,” he added. “We want to make sure that by virtue of our using these products we’re not contributing to it.”

Others, however, see the risk far outweighing the reward.

THE MICROBIOLOGIST’S VIEW

“We’ve become addicted to antibiotics. We’re using them as if there was no biological cost to using them. And there are costs.”

— Dr. Martin J. Blaser

Chairman, Presidential Advisory Council on Combating Antibiotic-Resistant Bacteria; director, Human Microbiome Program, NYU Langone Medical Center

Dr. Martin J. Blaser, a white-haired scientist in a V-neck sweater and black Mephisto sneakers, walked me through his lab recently at a Veterans Affairs hospital in Manhattan.

“Both on the farm and in human medicine, we’ve become addicted to antibiotics,” he said. “We’re using them as if there was no biological cost to using them. And there are costs.”

Regular use of tylosin on farms, he added, “is a genuinely bad idea because of cross-resistance, involving important drugs used in human medicine.” Tylosin is part of a widely used class of antibiotics used by humans, including Z-Pak.

But Dr. Blaser’s career has largely been focused on a less talked about symptom of the proliferation of antibiotics: tracking disappearing microbes in the human gut.

We moved down the aisle of his lab, amid a jumble of computer screens and rows of lab desks, beakers, binders and pipettes. Dr. Blaser introduced a cadre of assistants. Many were connecting specific diseases to the disappearance of particular gut microbes, often due to antibiotics.

“Tim here, who’s a graduate student, he works on asthma,” Dr. Blaser said. Another is “running a very big project” on juvenile diabetes.

A visiting Chinese scholar studies obesity and antibiotics. Two more researchers, Dr. Blaser said, are looking at “an organism that many people have in their gut that may be protective against kidney stones.”

Some microbes are misunderstood. Take Helicobacter pylori, a passenger in the human gut for thousands of years linked in the last century to certain cancers.

“Because of ulcer and stomach cancer, doctors, mostly gastroenterologists, said we should just get rid of H. pylori from everybody,” Dr. Blaser said. “But I began to think differently.”

Research from the National Cancer Institute published in January found a potential downside to its disappearance, linking its loss to a new gastric cancer more likely in younger patients and women.

“Nature abhors a vacuum, and if Helicobacter, which was dominant, is gone, something is replacing it, or some things are replacing it, and that has consequences,” Dr. Blaser said.

Scientists like Dr. Blaser worry that we are too often exposed to antibiotics, beyond when we actually need them. But the United States has resisted more aggressive restrictions on livestock antibiotics that countries like the Netherlands have taken. As of last year, the Food and Drug Administration barred meat producers from using antibiotics to increase the growth of animals, rather than to treat disease. Veterinary prescriptions are now required for farm antibiotics.

But the new rules were designed in cooperation with drug companies and industrial farm groups.

“That didn’t affect us,” Mr. Defoor of Cactus said of the ban; his company sees the antibiotics added to feed as a preventive health measure. Similarly, Zoetis, a major livestock drugmaker, said on its website that farmers “will see little difference” in its tetracycline feed additives, beyond needing the appropriate paperwork from veterinarians.

But demand for antibiotic-free meat is eclipsing regulation. Annual sales of antibiotics for farm animals fell 10 percent in 2016, before the F.D.A.’s new policy began.

Dr. Blaser turned reflective. In his office, a colorful pinwheel maps the microbial population of his poop.

“It’s just like global warming,” he said of modern changes to our internal microbiology. “It’s a big ecological shift, except it’s happening within the human body.”

THE FEEDLOT VETERINARIAN

“Until we see clear evidence that this drug is actually causing an increase in resistance, then we can go down a different avenue. But today we just don’t have it.”

— Dr. Carter King

Director of veterinary services, Cactus Feeders

“There’s a pen up here I’ve been wanting to look at.”

Dr. Carter King oversees 10 feedlots for Cactus and some two million head of cattle a year. It was before 8 a.m., and he was guiding a Toyota Tundra pickup truck around the feedlot, his wallet resting on a blue bandanna on the center console. Cowboys roamed on horseback, trained by Dr. King as medics, alerting him to trouble.

The work is not for everyone.

“We’ve tried taking guys that came off a ranch somewhere, and you put them in a pen of cattle on a feed yard and a lot of times it doesn’t work,” Dr. King said. “They’re used to green grass and trees, and cows standing under trees in the open air, and a feed yard is an adverse, harsh place to work.”

He stopped the truck. Smoke plumed from the distant tower where corn is flaked. He pointed to a smoky-colored calf.

“That calf doesn’t feel good,” Dr. King said. “He’s by himself. He’s just kind of standing there. He’s a little drooped.” He motioned to nearer calves coming forward to investigate. “You look at these calves here, they’re alert — they’re looking at us trying to figure out what we are.”

Dr. King was “raised on a ranch out in the middle of nowhere.” He has had his own veterinary practice, and has worked for the drugmaker Upjohn and even at a zoo, where he learned to wake up gorillas anesthetized by blow darts. (“You pull his tongue over his nose, and you insert the needle into that vein.” And then bolt.)

Early in his career, a large cattle business asked Dr. King to prescribe a banned antibiotic. He knew he was “going to blow this opportunity because I’m going to tell this guy, ‘No,’” he said. He did, and lost a customer.

Still, Dr. King and other industry veterinarians support using antibiotics in feed. Keith E. Belk, a Colorado State University professor who works closely with the beef industry, said research on risks like liver abscesses was more uncertain than many studies suggested. And “the industry has a whole lot of research to find substitutes,” he added.

Especially in chickens. Zoetis said last year that its “portfolio of alternatives to antibiotic medicated feed” was “the primary driver of growth” in poultry.

For now, the view from the feedlot is that the risks are not evident enough to stop using drugs like tylosin.

“Until we see clear evidence that this drug is actually causing an increase in resistance, then we can go down a different avenue,” Dr. King said. “But today we just don’t have it.”

THE DISSENTER

“We’re all worried about athletes using performance enhancing drugs during the baseball game, but we’re not worried about the hot dogs that were produced using the same chemical compounds.”

— Mike Callicrate

Owner of Callicrate Cattle and Ranch Foods Direct

A blunt-spoken former bull rider, Mike Callicrate raises cattle in Kansas and Colorado. To him, antibiotics are “performance enhancing drugs,” and he lumps them in with other industrial additives like steroid hormones.

“We’re all worried about athletes using performance enhancing drugs during the baseball game, but we’re not worried about the hot dogs that were produced using the same chemical compounds and that are being eaten by our children,” he said during a recent visit to his farm on the Kansas-Colorado border.

This is not to say he refuses all antibiotics. He uses them to treat sick cattle, but does not mix them into feed for healthy calves.

“We need the tool when we need the tool, but the fact is we’ve overused the tool to offset the negatives of industrial production,” he said.

Mr. Callicrate took me around his farm, a bucolic vision of grazing cattle and open fields. He’s an outspoken guy, who calls the feedlot giant JBS the “rotten meat mafia,” attacks industrial practices on his website and once sued the government to protest the management of a nationwide program to promote beef.

He gave up on the industrial production model years ago, and now has a small operation that encompasses all steps of the business, from birth to slaughter to a retail meat counter in Colorado Springs.

“We can litigate, we can legislate, but who’s building the alternative?” he asked during lunch over chipped beef in downtown St. Francis, Kan. “So I felt compelled. I’ve got to build the alternative. I can’t be such a loudmouth and such a critic of this existing system without giving people an alternative.”

Still, it is difficult to buck the system and make a buck. Agriculture is now built around the industrial model. Mr. Callicrate has the luxury of raising cattle the way he does because he invented a contraption to castrate bulls humanely.

“This makes money,” he said, while he showed me how to cinch a bull’s testicles in the Callicrate Bander, which looks like a slingshot crossed with a fishing rod. “Everything else loses money.”

Antibiotic-free beef also costs consumers more, though groups like Consumers Union feel it “is worth the extra money.”

For Mr. Callicrate, keeping his cattle off the feedlot changed his perspective.

“I’ve decided to take a different path, slow down a little bit,” he said. “If I have to be responsible for the steak on the plate, I’m going to change the way I’m producing it.”

Danny Hakim is an investigative reporter for the business section. He has been a European economics correspondent and bureau chief in Albany and Detroit. He was also a lead reporter on the team awarded the 2009 Pulitzer Prize for Breaking News. 
A version of this article appears in print on March 24, 2018, on Page B1 of the New York edition with the headline: Drugs Go to Healthy Cattle. Should Consumers Worry?

Tastes Like Spring!

Tastes Like Spring!

tastes like spring

Tastes Like Spring! 

FarmEats Sautéed Chorizo, Shiitakes, and Onions, over Organic Micro-Greens,

Fresh organic micro-greens
from Deep Roots Farm, tastes like spring sunshine and fresh earth! 

We sautéed up some FarmEats grass fed chorizo and Dan Madura Farms shiitake mushrooms, along with some pickled Deep Roots onions, and then served them over a bed of Deep Roots Farms micro-greens!  

The sautéed spicy chorizo, and pickled onions along with the earthy shiitakes complimented the fresh micro-greens nicely. 

The fresh, just picked micro-greens are so very lively,

and taste like spring!