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!

FarmEats Grass Fed Beef Super Bowl Chili!

FarmEats Grass Fed Beef

Super Bowl Chili!

FarmEats Grass Fed Chili

FarmEats Grass Fed Beef
Super Bowl Chili!

Its Super Bowl LII
(I am looking forward to Super Bowl LOL)! 


Although, I don't know if the Patriots or the Eagles will win, I do know that FarmEats Grass Fed Beef Chili is always a winner!

FarmEats Grass Fed Beef Chili starts by; sautéing garlic and onions in olive oil, then add in fresh diced tomatoes, and spices (Mexican chili powder, smoked Spanish paprika, basil, Singapore curry, salt and pepper- hot and spicy cayenne or other peppers are of course optional) into a stock pot, cover and let simmer for a while.
 
Next, add in FarmEats 100% Grass Fed Ground Beef (Can add in beef stock/beer/wine if not enough liquid). We like to let the pot simmer slow and low, for a couple of hours or so, stirring occasionally.  This way the ground beef, tomatoes, and spices all start to meld together and form a cohesive whole, bursting chili flavor! 
Then finally, add in kidney beans and/or pinto beans, and stir occasionally.   

Can also, shred up some cheese or slice avocado for a nice added flavor topping. 

Enjoy!

FarmEats Grass Fed Beef Seared Sirloin Steak!

FarmEats Grass Fed Beef Seared Sirloin Steak!

FarmEats Grass Fed Beef Sirloin Steak

One of our favorite FarmEats grass fed beef steaks is the sirloin steak.

The boneless sirloin is cut from the hindquarters of the cow, and is part of the loin. Which also includes the tenderloin, and the NY strip and porterhouse steak.  All of these parts are not worked as much and therefor the connective tissue is much softer than other parts. 

The boneless sirloin steak is one of our favorite cuts because the lean softness of the sirloin brings out the rich grass fed flavors of the steak (although not as much as the hanger/skirt/tri tip or other tighter cuts).  Also, the sirloin sears so well, and it is easy to slice in uniform pieces (which is great for family serving sizes or parties).  

We let the olive oiled and salted steak rise up to about room temperature on a cutting board.  Then sear on a hot cast iron, oiled pan for 5 minutes and then flip for another 4 minutes, then let rest under an aluminum foil tent on a cutting board for about 4 minutes.  Sauté some fresh spinach and Brussel sprouts while you wait!

Then slice the steak into quarter inch thick pieces and plate with the veggies.  Serve the steak and enjoy! 

Winter Farmers Markets!

Winter Farmers Markets

chappaqua farmers market

FarmEats will be over at

The Chappaqua Farmers Market
Pop Up!
 

The market will be held the first Saturday of the month throughout the winter;

Saturday

February 3rd,

 March 3rd and April 7th

9am to 1pm

indoors
at the First Congregational Church in Chappaqua

(210 Orchard Ridge Rd, Chappaqua NY)

We will bring along our;
100% Grass Fed Beef; osso buco, short ribs, pot roast, stew beef, ribeye, porterhouse, NY strip steaks,
and our "best burgers ever"!

chappaqua farmers market

the souk

FarmEats is excited to be back at the;

Souk Winter Indoor Market

every Sunday!


We will bring our;  100% grass fed beef ribeye, porterhouse, NY strip, flat iron sandwich steaks, osso buco, London broil, brisket, pot roast, short ribs and our "best burgers ever", pasture raised pork;  chops, bacon, spare ribs, sausage, and pasture raised chicken!

“THE SOUK” Season 5

every Sunday,

11 – 3pm,

 

from January 7th through March 25

 “The SOUK” Farm Market & Artisan Bazaar returns to The OUTSIDE IN for its 5th season beginning Sunday Jan 7 with a great mix of vendors from our earlier seasons plus lots of first-time participants.

Expect traditional provisions, ready-to-eat-now, and take-home foods with a variety of organic, vegan, raw and gluten-free choices featuring cuisines from around the world along with specialty coffee, teas and espresso bar in a gallery / greenhouse where customers can come to eat brunch near the wood stove and enjoy the afternoon amongst an unrivaled collection of Hudson Valley art and craft.

The OUTSIDE IN, 249 Ferdon Avenue,

Piermont NY

FarmEats at the Souk

Irvington farmers market

FarmEats is excited to be indoors at the

Irvington Farmers Market!
 

Saturdays 9am to 1pm;

January 27th

February 10th and 24th

 March 10th and 24th

April 14th and 28th

We will bring along our;
100% Grass Fed Beef; osso buco, short ribs, pot roast, stew beef, ribeye, porterhouse, NY strip steaks,
and our "best burgers ever"!



Main Street School
110 Main Street
Irvington, NY 10533

Irvington farmers market

FarmEats Grass Fed Beef Osso Buco

FarmEats Grass Fed Beef Osso Buco

FarmEats grass fed beef ossobuco

FarmEats Grass Fed Beef Osso Buco

As the days get shorter and we get closer to winter, we always love a rich braised dish such as FarmEats Grass Fed Beef Osso Buco!

While a traditional Milanese Osso Buco calls for veal shanks, (is it possible that some restaurants use beef or pork shanks rather than a more expensive veal shank?) we use 100% grass fed beef shanks for the richer flavors.
Also, we tend to not use flour in our cooking.

In any case, grass fed beef osso buco is a perfect wintery farmers market dish, as most local farmers still have some root vegetables and possibly (green house) tomatoes or other tomatoes will suffice.

We love braising slow and low, as you let the oven do the cooking work!

FarmEats Grass Fed Osso Buco;

Cut and dice the veggies; garlic, onions, carrots, potatoes, turnips, parsnips.

Preheat the oven to 285 degrees.
Sear the room temperature, FarmEats Grass Fed Beef Osso Buco in an oiled oven proof pan.  
Toss in the garlic and onions, and diced tomatoes.  
Add in liquid (until half way up the osso buco); wine, beef/pork/chicken stock and fresh spices (oregano/basil/thyme) + salt to taste. 

Bring to a simmer on the stove top. Place into the oven and set timer for an hour.  Then after the hour, turn over the osso buco, and braise for another hour repeat until osso buco is soft and falling off the bone- 3+ hours. 

Serve FarmEats Grass Fed Beef Osso Buco with polenta, risotto,
or a piece of crusty bread!

Bon Appetit!

Turkeys for Thanksgiving!

FarmEats 100% Pasture Raised Turkey!

FarmEats pasture raised turkey

Our turkeys are getting bigger, over at the Sweet Tree Farm in Carlisle NY!

They are rooting around for things to eat, and they are also fed an all vegetarian diet (antibiotic free, with no added hormones of course). 

They will be big enough just in time for a Thanksgiving feast!

FarmEats is now taking pre-orders and then we will deliver the birds the week of Thanksgiving.

If you would like to pre-order your Thanksgiving turkey, please order here;  farmeats.com/shop/ 

Farm Fest Sunday Oct 1st 10am to 4pm over at Fable Farm!

FarmEats will be over at Farm Fest

on Sunday Oct 1st, from 10am to 4pm

over at Fable Farm to Table Farm! 

The Farm Fest at Fable will be held Sunday, October 1st from 10am until 4pm.

Come join us for farm fresh goodies, shop from local artisan vendors, tour our hydroponic greenhouse, and feed the chickens! 

Korean BBQ! FarmEats 100% Grass Fed Beef Short Ribs!

FarmEats 100% Grass Fed Beef Short Ribs!

Korean BBQ Time!

 

New from FarmEats;


100% Grass Fed Beef Short Ribs, Thin Cross Cut, Flanken Style!


Perfect for quick searing on the BBQ!  

Makes awesome Korean BBQ Short Ribs- GalBi or Bulgogi!  

Marinade from 4 hours to overnight (tons of Galbi or Bulgogi recipes online), fire up the BBQ and when the grill is nice and hot put the short ribs on and sear for about 2 to 3 minutes per side, just enough time for the heat and fire to sear the beef, and crisp up the fat, and leave the meat rare in the middle.  

Serve hot and pick up the short ribs with your hands and tear into the meat with you teeth! 

korean bbq grass fed beef short ribs

FarmEats BBQ Tips and Tricks!

FarmEats BBQ Tips and Tricks!

FarmEats BBQ tips and tricks
  • It is best to grill room temperature meats.
  • You can always cook the meat more, but not less!
  • Chewier beef cuts such as; skirt, flank, tri-tip, flat iron, London broil, etc., need to be seared quickly and cooked rare. 
  • Let the cooked meat rest under an aluminum foil tent on a cutting board for about 5 minutes, to let the juices settle in.  
  • Cut steaks against the grain.
  • When marinading meat discard the marinade after using-do not put the cooked meat back into the raw marinade!
  • When cooking different foods- beef, chicken, fish and veggies, be cognizant of how long the foods take to cook.  You can always blanch the veggies, par cook the chicken, so that the timing of the delivery of the cooked food will be perfect!
  • When BBQing a big hunk of meat; pork butt, short ribs, dino ribs, etc., give yourself enough time for slow and low cooking. 
  • Always BBQ with a cold beer close at hand.  
  • When cooking for guests, cook something that; you know how to cook, is consistently good, and is easy.  And try not to experiment with some new grill, or food or technique, guaranteed to end ugly.
  • Always plan ahead; marinades, sauces, dishes, gas in the tank, wood for the fire, chill the beer and wine, etc.
  • With fatty meats, and marinades watch for the grill flare up, wouldn't want the food to be burnt. You can always turn off a burner or move the coals around to distribute the heat effectively.  
  • Always Grill FarmEats 100% grass fed beef, pasture raised pork and chicken for best results! 

Summer Farmers Markets!

Summer Farmers Markets!

It is the Farmers Markets season!  FarmEats will be in the following farmers market all season;

Jersey City Farmers Market
jersey city famers market

Jersey City Farmers Market

FarmEats is excited to be a vendor at the
Jersey City Farmers Market

FarmEats will be over in Jersey City
every Thursday,

 to December  21st 4pm to 8pm

Grove St. Plaza, Jersey City, New Jersey

We will bring our 100% grass fed pasture raised beef,

pasture raised pork and chickens!

and maple syrup.

chappaqua farmers market

Chappaqua Farmers Market

FarmEats is excited to be a vendor over at
Chappaqua!

Every Saturday to November 18th!

8:30am to 1pm

We will bring along our;
100% Grass Fed Beef; osso buco, short ribs, "pulled beef" pot roast, ribeye, porterhouse, and strip steaks, "best burgers ever"

We will be outdoors over at the
Chappaqua Train Station;

108 Allen Pl

Chappaqua, New York, NY 10514

chappaqua farmers market
bronxville farmers market

Bronxville Farmers Market

FarmEats is excited to be a vendor at the
Bronxville Farmers Market

FarmEats will be over in Bronxville
every Saturday,

 to November 18th, 8am to 1pm

Stone Place at Paxton Ave, Bronxville, NY 10708

We will bring our 100% grass fed beef; porterhouse, ribeye, NY strip, sirloin, and sandwich steaks, osso buco, pot roast, burgers, 

and maple syrup.

bronxville farmers market
Hastings Farmers Market

Hastings Farmers Market! 

FarmEats will be a vendor over at Hastings every other Saturday!
8:30am to 1:30pm

at the Hastings Library,
7 Maple Avenue
Hastings-on-Hudson, NY, 10706
 
We will bring our 100% grass fed pasture raised beef; porterhouse, ribeye, sirloin, and sandwich steaks, stew beef, osso buco, "melt in your mouth" pot roast, "best burgers ever", beef broth bones, and more!

hastings farmers market
new rochelle farmers market

FARMEATS IS EXCITED TO BE A VENDOR AT

THE NEW ROCHELLE DOWNTOWN GRAND FARMERS MARKET

every Saturday morning from 9am to 2pm.   

We will bring our 100% grass fed beef,

pasture raised pork and chicken!

It's a farmers market AND a festival Saturdays, June-October at Library Green. Free kids entertainment; farm-fresh food, small-batch and artisan products; crafters; lawn games (chess, connect four, cornhole, jenga, ping-pong) and more! Don't miss our THREE mini market stands where little kids can play farmer. Eat a crepe at one of our bistro tables, listen to live music, buy your broccoli, bread and honey, and check out the used books sale in the Library's lobby. Eating your veggies has never been so entertaining!

The market is in the library green next to the New Rochelle Library.  

17 Lawton Street, New Rochelle NY

new rochelle farmers Market

Harvest for Health Farmers Market

 

FarmEats will bring along our 100% Grass Fed Beef, Pasture Raised Pork and Chickens! and maple syrup.

First and Third Tuesdays of the month from 11am-4pm,

May 2nd to November 21st!

New York-Presbyterian Hudson Valley Hospital

1960 Crompond Rd.

Cortland Manor, NY 10567

in the main lobby and right outside the main entrance.

A Butcher Explains Why So Many Burgers Taste the Same

A Butcher Explains Why So Many Burgers Taste the Same

GQ  BY JAMIE FELDMAR

One of the country's best butchers explains the bland burger phenomenon—and offers some tips on how you can make a better one your damn self.

threes-meat-hook-burger-3.jpg

Ben Turley is the co-owner of The Meat Hook, a whole animal butcher shop in Brooklyn that specializes in grass-fed, grass-finished beef from local farms, and the culinary partner at Three’s Brewing—and he has some very strong feelings about the state of the hamburger today. In short, he's bored with most burgers, and it has everything to do with the meat between the buns. Here, Turley explains his, um, beef with the modern burger industrial complex. Better yet, he has a few tips on how to make yourself a better burger. Prepare to win the summer.

Burger "reviews" usually upset me, because when most people talk about a burger, they’re not actually talking about the burger itself. They’re talking about the cooking technique, the toppings, and the bun. But they don’t talk about the single most expensive product on the plate, with the biggest environmental footprint, and the thing that a restaurant is potentially building their reputation on, which is the meat. The only comment about the meat is whether it’s juicy—but honestly, if a kitchen knows anything at all about what they’re doing, your burger will be juicy.

No one asks about transparency or sourcing on a burger with remotely the same gravitas they use to speak to, say, produce from local farms. People rarely call out where their burger comes from, because they usually don’t know. Sometimes you see a supplier name (like La Frieda), but that doesn’t tell you much about where the meat actually comes from.

The truth is that most burgers taste the same because nearly 85 percent of the beef market is owned by the same four companies, whose entire business model is built on monopolizing the market, driving prices down, and squeezing farmers to feel the effect of their management while they control the consumer dollar. So 85 percent of the distributors, retailers, and chefs are getting the exact same commodity beef. On an environmental level, this beef is the most damaging agricultural commodity, and on a consumer level, commodity beef is filled with stuff that cows don’t naturally eat: corn, soy, sugars, and more that give it an unnaturally sweet flavor. Remember the picture of red Skittles raining down a highway a few months ago? Those defective Skittles were on their way to a factory farm to be used as feed for cattle. This is where we’re at, ethically, with the beef industry.

On top of that, almost all burgers made from commodity beef are coming from the same cuts, which are usually trim and trash that aren’t otherwise marketable. The only way to make burgers made from this beef taste different is through cooking technique (i.e. a flat top versus a grill), toppings, and buns. Yes, you can add some flavor with wet or dry aging, but the real problem is that most people are working with a product that has so little distinguishable flavor of its own. And sure, you might be able to get some people believing in the quality of a burger because there’s a fancy chef cooking it. But it really all comes down to the raw materials. And we can do better.

The Butcher's Guide to Building a Better Burger at Home

Go Grass-Fed
The flavor difference between commodity beef and beef that’s been grass-fed and grass-finished is truly night and day. Grass-fed beef makes beef taste more like itself—it’s more savory and more meaty, and that artificial sweetness from grain feed is totally gone. Honestly, the best way to improve your burger game at home is to develop a relationship with someone who knows where their meat comes from. It could be a butcher, a farmer, or a grocer that can answer your questions. You want to buy meat from cows that lived outside and ate grass their whole life. That’s it. That’s the most important thing. The market is growing by a healthy margin every year. You can find this near you. You don't have to live in a large city on the coast. I buy this stuff in Ohio when I visit my parents.

Cook With Care
Grass-fed meat has less intramuscular fat, so it’s best to cook it medium-rare so it stays juicy. At home, use a heavy-bottomed pan. But hey, if you like to grill, then grill! Just don't put the burger directly over the flames—you'll just taste char. Cook it over lower heat, so you get the grill flavor without the grill dominating.

Dress to Impress
When you start working with better beef, it changes the way you think about a burger, and how you eat it. You should put whatever you like on a burger on your burger, but I just do salt, pickle, and onion. I think about the farmer who raised this cow in a field for 32 months, then drove it to the slaughterhouse at 3 A.M., and I appreciate the work that went into getting this burger onto my plate. You don’t need to drown your burger in a ton of condiments after that.

FarmEats Holiday Grass Fed Beef Roasts!

FarmEats 100% Grass Fed Beef Roasts;

Prime Rib Roast, Brisket, and Bottom Round Pot Roast!

FarmEats Holiday Grass Fed Beef Roasts! Perfect for the holidays!


Whether you have  a small intimate family gathering or everyone from Uncle Chris to Grandma Donnie, FarmEats grass fed beef roasts are sure to be a hit!

Can use the old-timey family recipe for pot roast or brisket handed down from generation to generation, always a safe bet!
Or can check out a few online recipes and compare them.

Can pick up our FarmEats grass fed beef brisket, pot roast, and/or prime rib roast;

on Saturday April 8th at the Irvington Farmers Market 9am to 1pm

or on Sunday April 9th at The Souk Market in Piermont NY 11am to 3pm! 

To ensure that we have what you need; please email Drew at info@FarmEats.com to reserve a roast, and/or can buy online at www.farmeats.com/shop and we will deliver it to you!

FarmEats grass fed beef brisket

Cooking with FarmEats!

Cooking with FarmEats, with Chef Emilie Berner Chef & Coordinator at the Chef Peter X. Kelly Teaching Kitchen, NewYork-Presbyterian/Hudson Valley Hospital.

We had a blast yesterday with Chef Emilie who roasted our FarmEats pasture raised chicken and poached another.  At the class we broke the chickens down and made 3 dishes that easily fed 12 of us!

We made a FarmEats pasture raised chicken chili, chicken noodle soup, and chicken salad.

The FarmEats pasture raised chicken chili ingredients are; chicken, tomatoes, peppers, onions, chicken stock and cayenne pepper- nice and hot and spicy!

The FarmEats pasture raised chicken noodle soup ingredients are; chicken, whole wheat pasta, carrots, celery, cilantro, onions, chicken stock, spices,  and salt- soul satisfying!

The FarmEats pasture raised chicken salad ingredients are; chicken, mayo, celery, apples, almonds, spices, and curry -the apples contrasted nicely with the sliced almonds and livened up the chicken salad!