When the cold weather drives us indoors, it becomes more important than ever to give our bodies everything they need to stay healthy. Living well through a long Vermont winter can take some effort, but one simple piece of the puzzle is eating great food!
Animals raised on pasture (whether they are ruminants designed to eat grass or omnivores like pigs and chickens) absorb omega-3 fatty acids from the green pasture plants that they consume. These nutrients are contained in their meat and are passed long to us when we consume them.
Beyond our own health, raising animals on pasture has many environmental benefits. Animals that are permitted to roam spread fertility throughout the fields and keeping animals on a tight rotation from one paddock to another allows them to tread lightly on the areas where we want low impact, and heavily on other places that need tilling or restoration. In 2015, our livestock lived comfortable, stress-free lives, and were doted on by school groups, summer campers, Farm to Ballet attendees, and of course, their farmers.
There are myriad resources for cooking great meat. This time of year, we turn to Shannon Hayes, an author and farmer across the lake, who shares a recipe each week in her newsletter. From lamb moussaka to bone broths, Hayes has creative ideas for nose to tail cooking. We’ve also found inspiration from Smoke & Pickles this season, and recipes aside, we can never underestimate the mouth-watering power of standing in front of the colorful Teeny Tiny Spice Company tins in the grocery store.
This Saturday, February 20 from 11-2:00, we will open the barn doors to share the bounty of our pasture-raised meat from last season. Sample pulled pork and sip on mulled cider as you select sausage, bacon, and ham from our pastured pigs, select cuts from our 100% grass-fed lamb, and whole chickens raised on organic grain. Our wool blankets, creamy cassoulet beans and delicious summer sausage will also be on hand. Customers who purchase over $100 worth of meat will receive a 10% discount!