Last week we picked up humanely raised pork at our butcher the Double L Ranch. The 2 pigs lived their entire lives at the Sweet Tree Farm in Carlisle, NY
We have been cooking our pork cuts over the past few days!
FARMEATS: THE LATEST TREND IN HEALTHY EATING
Farm to Table Seminar with FarmEats at the Larchmont Public Library
Thursday, March 10 from 7:00 to 8:45pm.
Larchmont Public Library, 121 Larchmont Ave., Larchmont, NY
Michael P. Coords Activity Room.
Farm to Table is the latest and hottest trend in food preparation. In this free seminar lead by Drew George from FarmEats, you’ll learn about the food that we eat, and where it comes from.
The seminar will discuss what the health benefits are of humanely raised farm animals and what “grass fed”, “organic”, “free range”, and “naturally raised” means. Why grass fed, pasture raised beef important? The “Tale of Two Cows” will answer that questions and you’ll leave with five important questions to ask your butcher.
You’ll also learn about the condition of the NY State farming community and at the conclusion of the seminar there will be a FarmEats grass fed beef chili tasting!
To register, CLICK HERE.
FarmEats Grass Fed Beef Tallow! Better Than Butter!!
New from FarmEats!
FarmEats Grass Fed Beef Tallow. $5 for 6 Ounce Ball Jar of FarmEats Grass Fed Beef Tallow.
Grass fed beef tallow, rendered from grass fed beef suet.
Perfect for searing, sautéing, browning, stir frying, and deep frying due to tallow's high smoke point of about 400 degrees.
Grass fed beef tallow, comes from slowly melted beef suet. The beef suet is fat butchered from around the cattle's kidneys. The milky white tallow melts clear, and has a beefy aroma and taste. As the tallow cools, the viscosity increases and it turns back to white.
Will the Panthers or the Broncos win?
At least we know that our FarmEats Super Bowl 50 Chile will always be a winner!
Slow and low cooking melds the flavors together and enhances the medley of ingredients, over a few hours.
Serves 4, with enough left over for lunches during the week.
Need about 2 pounds FarmEats grass fed ground beef (defrosted).
In an olive oiled stock pot, sauté 2 chopped medium onions, and a handful of chopped garlic cloves. After the onions are browned, add 5 chopped medium tomatoes, and simmer for about 30 minutes, stir occasionally.
Add a quart of beef stock into the stock pot, and also a tablespoon of; sea salt, Mexican Chili powder, smoked Spanish paprika, turmeric, basil, oregano, a teaspoon grounded black pepper, and depending on how hot and spicy you like- add hot chili/or cayenne powder, let simmer on low heat for an hour, stir occasionally.
Next, break up the FarmEats grass fed ground beef into small pieces and add them to the stock pot, and let simmer for about 45 minutes, stir occasionally.
Then add 1 large can of rinsed kidney beans, and simmer for an additional 45 minutes, stir occasionally. While simmering; chop a few scallions, shred some jack cheese, and put some of your favorite taco chips into separate bowls for toppings.
Chile will be ready when you can eat it with a fork!
Ready to enjoy!
FarmEats is excited to offer
NY Chup Local Handcrafted
Small Batch Ketchup!
Our Farmers Market Neighbor Andy Blackman, handcrafts all of NY Chup in small batches in The Bronx.
Andy a chef for 30 years, and graduate of the Culinary Institute of America, makes his NY Chup in small batches, to ensure freshness.
He uses only all natural Ingredients, with no filers, no artificial/weird/ chemical flavors or ingredients, and NO HIGH FRUCTOSE CORN SYRUP!
He uses fresh ripe tomatoes as the base, adding in apple cider vinegar (for tartness), pure cane sugar (for slight sweetness) onions, unsulfured molasses, fresh garlic, olive oil, and salt. Then depending on the flavor, Andy hand roasts the spices that go into his Chup, giving a robust, while overall rich spiciness flavor.
We are fortunate to offer the following NY chup
Andy's take on classic ketchup, without the high fructose corn syrup, and no artificial flavors or colors! NY Chup Classic has a fresh flavor and a smooth texture of a pure NY Chup Ketchup- A nice accompaniment to a FarmEats grass fed beef burger!
Andy blends in fresh cilantro, and limes into his chup, to give a robust set of flavors that go well with salmon burgers, tacos, and FarmEats grass fed beef sandwich steaks!
FarmEats personal favorite, Bronx Masala. Andy hand roasts Turmeric, and fresh ginger lending his chup a nice rich curry flavor. The Bronx Masala turns French fries into a flavor boom!
Did someone say bacon? Andy grinds in local Hudson Valley bacon giving his chup a nice mild smoky flavor, that calls out for a fried egg sandwich!
As the temperature drops below freezing, and the days are short, and dark, and the nights long and cold, we yearn for a nice hot bowl of FarmEats Grass Fed Beef Provencal!
While we have braised grass fed beef in many different combinations and permutations, FarmEats version of a traditional beef Provencal is our favorite! The acidic wine and tomatoes are nicely counter balanced by the root vegetables and the sautéed onions and garlic add some sweetness. If you are in a hurry, this is not the dish for you, as the slow and low melding of the grass fed beef and spices come together at its own pace- and should not be rushed!
Feeds about 5 or 6, with room for leftovers.
Takes about 5 to 7 hours, can be cooked over 2 days -let rest overnight in the refrigerator and then put back on the stove top the next morning.
3 pounds FarmEats Grass Fed Beef Short Ribs- bone in
8 pounds FarmEats Grass Fed Beef Shank
Grass Fed Beef stock
1/2 bottle red or white wine
4 medium tomatoes
2 medium onions
4 small carrots
2 medium potatoes
1 head garlic
oregano, thyme, basil, smoked Spanish paprika,
In a large stock pot, pour wine and stock about 1/4 of the way up the top of the pot, and simmer.
Brown FarmEats Grass Fed Beef in a cast iron olive oiled pan, until all sides are browned.
Place the beef into the stock pot (Liquid and beef should be about 3/4 to the top of the pot.)
In the same cast iron pan, sauté the chopped onions in the browned beef juices, until browned. Then add the chopped tomatoes and cook until soft. Pour the mixture into the stock pot.
Add the pealed and crushed garlic cloves to the pot.
Add spices; oregano, thyme, basil, smoked Spanish paprika, and sea salt- to taste.
Simmer under low/medium flame, stir occasionally, until beef starts to fall of the bone, about 2 - 3 hours.
Carefully remove the bones and any beef still partially on the bones, and place all of the beef back into the pot. (Put the bones into another stock pot and fill with water to make additional beef broth for another day.)
At this point, you can put the beef and liquid into the refrigerator, and cool overnight.
Cut up the root vegetables, except for the potatoes, and place into the stock pot and continue to simmer.
Add some spices; oregano, thyme, smoked Spanish paprika, and sea salt- to taste.
Simmer for 2 to 3 hours, then add the cubed potatoes.
Simmer for another 45 minutes or so, potatoes, vegetables and beef should be nice and soft but not mushy. Let sit for 15 minutes or so, can prepare rice, quinoa, crusty bread- any sort of vessel that will work well with the FarmEats Grass Fed Beef Provencal!
Ready to serve and enjoy!
GIVE THE PERFECT GIFT;
A FARMEATS GIFT CERTIFICATE!
The perfect choice for that special someone, your; wife, husband, kids, dad, mom, brother, sister, friend, coworker, boss, nanny, teacher, coach, or yourself!
Good towards any available FarmEats' grass fed, pasture raised beef, up to the value of the gift certificate.
Easy to redeem;
email Drew George at info@FarmEats.com and advise which FarmEats grass fed, pasture raised; steaks, ground beef, roasts, stew beef, bones or any available item that you would like- up to the gift certificate value, at www.farmeats.com/shop/
FarmEats Grass Fed Beef of the Month Club; how it works;
- Every month receive a selection of FarmEats grass fed and finished beef!
- Order a years worth of FarmEats Grass Fed Beef for $50 to $500 per month, and pay for only 11 months.
- Get one month free of FarmEats Grass Fed Beef! (Of the value received each month.)
- Receive delivery on a certain day per month, or twice per month.
- Free membership.
- Free delivery to Westchester County and vicinity.
For more information please go to www.farmeats.com/shop/farmeats-grass-fed-beef-of-the-month-club
Grass-Fed, Local Beef Delivered To Your Doorstep
Eat healthier meat without stepping off your front porch.
BY LUCY BAKER
A steak is a steak, right? Well, not exactly. There are many benefits to buying local grass-fed beef. For one thing, you can be sure the cows are treated humanely. Another thing is that grass-fed meat has a bolder flavor without being overly fatty.
A top local meat purveyor is Drew George who, in 2014, started FarmEats, a company that delivers New York pasture-raised beef to your door.
The FarmEats cows come from Sweet Tree Farm in Schoharie County (just west of Albany County), where they are raised without confinement and humanely slaughtered. The beef is dry-aged for two weeks and then flash-frozen. Of course, there are choice cuts, like porterhouse steaks ($25 per pound), filet mignon ($29 per pound), and brisket ($11 per pound). But this is a nose-to-tail operation, so beef hearts ($5 per pound), liver ($5 per pound), and bones ($5 per pound)—which are perfect for slow-simmering stock—are also available.
FarmEats delivers all over Westchester County; orders placed online typically arrive within two business days. “I want to educate people about how to cook grass-fed beef,” says George. To that end, he includes a wealth of cooking information on his website, plus recipes for everything from grass-fed beef fajitas, and beef stew with smoked paprika, to the perfect grass-fed burger.
FarmEats is excited to be selling grass fed beef at the Hastings Farmers Market in December!
FarmEats is excited to be selling grass fed, pasture raised, local NY State beef
at the Bronxville Farmers Market in December!
Saturdays from 8:30 am to 1 pm!!
Starting November 28th, and continuing every Saturday through December, FarmEats grass fed beef, Do Re Mi's vegetables, fresh bread, and other hardy farmers will be at the Bronxville Farmers Market Winter!
Stop on by the Bronxville Farmers Market winter!
FarmEats Grass Fed Sirloin Tip
Nice and juicy, beefy roast beef!
As Andy NY Chup says
"FarmEats Grass Fed Beef
tastes like the sunshine and grass!"
Most folks are intimidated by a large hunk of Sirloin Tip roast.
When it is actually a simple cut to cook.
The trick is to insure the internal temperature of the cooked beef is RARE 120 degrees (a meat thermometer is crucial here)
Start off by salting the roast the day before you’re going to be cooking it (this will give a more flavorful, evenly salted roast).
The next day, remove the roast about an hour before cooking (allowing it to warm to room temperature).
Place your oven rack in the middle and preheat to 250°F. While the oven is preheating, rub your roast with ½ a tablespoon of oil and minced garlic, then evenly rub with your spice mixture (pepper, oregano, basil, red pepper flakes).
In a large cast iron pan on medium-high heat with a tablespoon of oil, sear each side of your roast until browned (3-4 minutes per side).
Once oven is preheated, place the roast on a wire rack on a rimmed baking pan.
Cook the roast for about 45 minutes, or until the meat reaches 110°F on your meat thermometer.
Turn your oven off, leaving the roast in for about 15 to 20 minutes or until it reaches 120°F for rare.
After the roast reaches your desired temperature, remove from the oven and allow to rest for 15 minutes.
Then slice against the grain in thin slices and serve with roasted potatoes, or sautéed greens!
The roast makes awesome sandwich steaks, beef bacon and eggs the next couple days!
FarmEats Selfie at the Chappaqua Farmers Market with Bill Clinton.
Bill stopped by the Chappaqua Farmers Market to help with the apple pie contest!
FarmEats will be selling Grass Fed Beef this Saturday Sep 26th and every other Saturday through November.
Hastings on the Hudson Farmers Market
Hastings Library Parking Lot 7 Maple Ave
stop on by FarmEats and say hi!
I can almost feel the collective smile spreading across the River towns. It’s been a long wait as John and Angela have moved their pasteurization plant from Brooklyn to the Bronx, but now, they are that much closer to your kitchen.
In honor of their return, I give you a couple of recipes that call for yogurt as a main ingredient – not just a dollop.
Yogurt, and this yogurt especially, is definitely not just for breakfast anymore.
For starters, this ricotta, yogurt, tomato and basil pizzafrom Food52 (and since the slightly colder temps mean Gary from Wiltbank Farms is back with his fabulous fungi – I would definitely throw some cooked shiitake atop this pizza for good measure).
And this gorgeous Spinach, Chive, and Yogurt Soup with Grilled Scallions from Saveur Magazine.
Plan your market shopping accordingly: no doubt there will be a long line of devotees at the Sohha tent.
Please welcome some guest vendors this week –
Farm EATS selling grass-fed beef exclusively
Bishop Farm selling pork, chicken and eggs – all raised in the without hormones, GMOs or antibiotics just outside of Syracuse. Yes, they will have eggs!
Also: I am very happy to welcome a new vendor Asian Farmer Dumplings who uses ALL local ingredients for his fillings, from pork and beefto carrots and cabbage.
Need a little inspiration as we transition into fall at the market? Local food blogger & health coach Coco Zordan (cocoshealth.com) will be doing a cooking demo using what’s available at the market now.
Make sure to stop by the Historical Society table near the steps of Village Hall. Some folks from RiverARTS will also be there selling tickets for their annual WELCOME PARTY & FUNDRAISER happening THIS SUNDAY from 3 to 5 p.m. Always a lovely event, don’t miss it!
KIDS’ YOGA with Michele runs from 9:45 to 10:45 tomorrow….
Music this week comes from Irvington: Please welcome Divining Rod.
And this just in – La Petite Occasion will be selling CARAMEL apples as we dip into fall.
See you at the market!
It’s more than halfway through summer, time to brush up on your barbecue game.
BY LIZ GIEGERICH
To the self-proclaimed backyard grill master: We know, we know—you know what you’re doing. But, you might want to keep reading to touch up on your game or learn some healthy grilling techniques. On the other hand, if you’ve been too scared to touch the grill all summer, letting others man the meat, this advice is just what you need for some added confidence. Here are some tips and techniques from a true master, Joe Sasso, Executive Chef of The Great American BBQ Co., the pop-up barbecue joint that operates at Sam’s of Gedney Way in White Plains every summer.
1. Move It Around
If you are using a gas grill, do not turn all the burners on high. From left to right, you should keep the left burner on low or off, the middle burner on medium, and the right burner on high. You start grilling on the right side and move the food over to medium, and then to low or no heat.
2. Don’t Forget the Flavor, Before and After
Remember to season your grill with oil before placing food on the grill in order to reduce sticking. A lot of people season meats liberally before cooking them to get that delicious caramelized flavor, but are too eager to dig in to take the time to season on the way off the grill. Take a minute to sprinkle some sea salt, fresh cracked black pepper, and herbs to give it an extra fresh kick right before serving.
3. Let it Rest!
The most important tip we got from Sasso is to let meat rest for five minutes before eating or slicing.
4. Avoid Cooking Chemicals Into Your Barbcue
The lighter fluid you use to fire up a coal-burning grill can cause you to burn lighter fluid into your meal. Sasso’s method for avoiding this is called “The Chimney Starter.”
He explains his method: “You load up the space on the bottom of the grill with a piece of newspaper or two, pile coals in from the top, then light the newspaper. The fire and heat from the newspaper ignites the bottom coals, and then the fire builds up. When the top coals are covered with gray ash, you're ready to go.
If you find yourself without a chimney starter, you can apply a similar method without the added equipment. Simply bunch up a couple pieces of newspaper and place them in the middle of the charcoal grate. Then build the coals up around the paper in a pyramid fashion, light the newspaper, and let it go. This will take longer to fully light than with a chimney, but the fire should still be ready in less time than it would take to burn off all traces of lighter fluid.”
Tips for Healthy Grilling
1. Remember that one serving of meat is only about three to four ounces and be sure to pair it with grilled vegetables. The healthiest options for meat are grass-fed beef, heritage breed pork, organic poultry, and wild seafood (rather than farmed).
2. Some veggie ideas: grilled artichoke halves served with roasted garlic and lemon aioli; grilled corn bites tossed with cilantro, lime, red chili flakes, olive oil, and queso fresco cheese; grilled whole leeks and sweet potatoes with salsa verde; grilled asparagus with chimichurri sauce; grilled Portobello mushrooms with barbecued onions; grilled jalapeños, scallions, and tomatoes for a flavorful salsa.
3. Dense root vegetables like potatoes, carrots, yams, beets, and rutabagas should be thinly sliced, tossed in oil and fresh herbs, and grilled with the cover closed. Serve them with your favorite dipping sauce, which you can make by puréeing any favorite delicate veggies like asparagus, scallions, red peppers, and tomatoes.
4. For dessert, try char-grilling fruit like pineapple slices, peaches, mangoes, watermelon, apples, oranges, plums, or ripe pears. Toast lightly buttered slices of angel food cake on the grill and serve with fresh berry “salsa.”