What Do I Cook For Dinner Tonight?

written by

posted on

October 8, 2020

Wow! It has been a month since our last visit. Where does the time go?

Did your children head back to the classroom or are you continuing on the homeschool path that you were thrown into when COVID 19 through our daily lives into confusion? Were you laid off as a result of the lockdowns and are now able to get back to work.

I don’t have children in school this year. Our 26 year long homeschooling journey ended in 2019 with the graduation of our youngest. That time has now been filled with other activities.

Autumn has been wonderful this year. We had an early frost, but did not lose any of the garden. Since then it has been warm and sunny. The root veggies have been sizing up well. But alas, in the north we know that winter can come quickly. The past little while has been a whirlwind of activity harvesting the abundance that is coming out of the garden. Tomatoes are being made into stewed tomatoes, salsa and sauces as they ripen. The carrots and beets are harvested and stored in the walk-in cooler until the outside activities slow down. Then I will get to work and get them all canned. Unfortunately we don’t have a root cellar yet and don’t have room in the cooler for long term storage.

As the days get cooler and the pasture growth slows it is time to process the animals that will become beef and pork. By processing in the fall we capture the wonderful flavour and nutrition that comes from eating a diverse mix of pasture species all summer.

Last, but definitely not least is bring in our winter supply of firewood.

CHANGES: SETBACKS OR OPPORTUNITY

Steam Juicing locally harvested apples.

There certainly have been many changes in how we go about our daily lives. Changes that we could not even anticipate at the beginning of the year. They have definitely made day-to-day life more challenging. I find that if we view the circumstances we find our selves it can either feel like someone has pulled the rug out from under our feet. I prefer to look at each circumstance with a much more positive outlook. I like to ask myself, “What good can come of this.”? Is there an opportunity here?

I especially find that on our farm we have had to think “outside the box”.

As our farm team planned for 2020 we had no idea what changes we would have to implement on the fly to adjust to the changing circumstances we would encounter. As a business owner you always want the business to grow. The challenging part was how fast the growth came this year.

We never dreamed that we might not have enough animals to process for our grass-fed/grass-finished beef and lamb and our pasture/forest raised pork sales. We also never thought that we would be looking for an on-farm meat cutter. This has always been a goal we were working toward, but the need came faster than we expected it too.

It is our mission to steward the land that has been entrusted to our family’s care in order to produce nutrient-dense foods that contribute to the health and well-being of the people we serve.

All from the garden! Tomatoes, onions, soup celery and garlic ready to be made into stewed tomatoes.

We have been so thankful for the people who reached out to us looking for clean, locally raised food. We firmly believe that as a community if we want to have the assurance of abundant food we need to choose locally grown and produced food.

Shortly after the lockdown started we were all confronted with the fragility of relying on the just-in-time grocery store model to supply us with the food we need for survival. When we shift our food reliance away from this model and put our focus on supporting local producers we will be in a much more resilient position when it comes to coping with crisis.

Every region has an abundance of small farms that would love to have the opportunity to serve their local areas with high quality food. As small farmers, standing back and watching the panic that grocery store shortages caused it saddens us. We just want to shout out that we have food available. Food that is more nutrient dense and higher quality than what can be purchased in stores. Farmers who you can develop relationships of trust with. Food that we have put our hearts into raising.

HOW CAN OUR FARM HELP YOU?

As a small farm we know that the busyness of life can be overwhelming. Because we are so connected with the living creation on a daily basis we are very attuned to seasonality.

During the busy time of autumn we look for ways to make our daily tasks flow more. When it comes to meal planning one of those ways is to always have a selection of meat in the freezers. I know what we have on hand and can plan accordingly.

To help you with your meal planning we have put together four new Bundles. In addition to our Grilling Bundle we now have the following:

Harmonys Way Family Farm grassfed ground beef, onions and garlic. All harvested from our farm.

The Perfect Autumn Beef Bundle
Ground Beef Bundle
Variety Bundle
Pork Bundle
In each bundle you will find a variety of cuts from stew meat, ground beef, roasts and sausages just to name a few. Each bundle is $100.00.

BUT, WHY WOULD YOU WANT TO PURCHASE A BULK BUNDLE?

Instead of purchasing a half an animal which can be a big upfront cost (but the most economical) our bundles give you the flexibility of a variety of cuts plus a 10% savings over our regular retail prices.
Still can’t decide if this is something for you, check out our online store. You will find a complete description of each of our bundles.
We would love to hear what changes have occurred in your life and how you are dealing with all the changes. Together we can weather the storms, alone we risk capsizing the boat.
P.S.: Stay tuned! I will be posting some new recipes that will give you some simple meal ideas using our grass-fed, grass-finished, pasture/forest raised meat. In the meantime check out our recipe page.

June

June Farm News and Updates!Where has June gone? It feels like just yesterday we were rushing around trying to get the gardens planted, baby calves and lambs were being born and the grass was slow to start growing. Now all that has passed and we have settled into summer routines. At the beginning of June, we were concerned that we might face drought again this year. But thankfully God opened the heavens and sent much-needed rain. The cows and sheep are not able to keep up with the explosion of lush grass growth at this time of year. But that's ok. We will be able to stockpile the extra grass for next winter. Our days on the farm are full. We head out to the pasture every morning after breakfast to move the electric wire so the cows can have a fresh salad bar pasture for the next twenty-four hours. Then it's back to the barn to milk Gail, our Jersey Canadienne cow and feed the pigs before changing clothes and heading into the butcher shop or doing projects around the farm. There are lots of fences to fix, machines to get ready for haying and daily upkeep of the farm and yard. Have you had a chance to try our NEW Bacon Infused Patties yet? We love them and so do our customers who have tried them. Be sure to order yours today at the link below.And, as a side note. I will not be posting as much over the summer, but you can come on down to the Grande Prairie Farmers Market and we can have a little visit there.See you soon.FROM OUR FARM TO YOUR FAMILY,thank you for caring where your food comes from.

Pasture versus CAFO: Why Do We Raise Our Animals on Grass?

Why Do We Raise Our Animals on Grass? I want to start to answer this question. It all begins with our family's journey to regaining our health. In the late 1980's we started to experience varying degrees of health issues. We sought medical help to no avail. The doctors could not pinpoint the causes of persistent rashes, digestive problems and persistent weight gain to name a few of the difficulties we were experiencing. It was during these challenging times that we were introduced to the concept of organic food. We were very skeptical that switching to organic food would help these issues. Part of our skepticism was because it would require us to spend additional money on groceries. Another issue was that we were in a community of conventional farmers who thought there was no basis for organic claims. So, feeling like we had no alternatives left to explore, we started to make the shift to eating organic foods and pasture-based meat, milk and eggs. To help alleviate some of the out-of-pocket expenses we started to grow a bigger garden and preserve its bounty to supply our produce. A small improvement in our health was noticed, but the issues were not alleviated. We then started to take some courses on raising animals mimicking nature. We discovered the harmful effects that our conventional agricultural practices had on the animals and the people who consumed them. In 1997 we turned our backs on conventional agricultural practices and started farming organically. I want to add a disclaimer here: We are not totally against the use of medications if an animal or human gets sick and could die without intervention. We will however try every available natural alternative before resorting to pharmaceuticals. We started to harvest meat, milk and eggs from our pasture-raised animals instead of selling them and then going to the store to purchase our meat, milk and eggs. At this time we added pigs to our repertoire of animals that we were raising. So now we had beef, milk, lamb, pigs, chicken and eggs that we were raising for ourselves. We believe that our health has significantly improved because we changed our diet to consume "clean" meats, raw dairy, eggs from our healthy laying hens and veggies from our gardens. Still, more health improvements were noticed, but there were still quite a few lingering issues.Through our connections with other organic producers, we were introduced to a wonderful naturopathic doctor who did some very detailed allergy testing. These tests finally gave us a very clear picture of what we were dealing with. So after eliminating the myriad of foods that triggered the allergic reactions daily life became much better. By eating home-raised, organically grown foods that didn't produce the allergic reactions the health issues just seemed to fall away. Every once in a while when we cheat and eat away from home the symptoms manifest themselves again. We then quickly correct the behavior and our bodies go back to what is now normal. I am not saying that this is a cure-all to whatever ails you. There are still days that we struggle with health issues that seem to come out of nowhere, but we just backtrack to see if it is something that we can correct. The information that follows is from the website "Eat Wild". It is very interesting and explains the important health benefits of grass-fed meats, eggs and dairy far better than I can. "Summary of Important Health Benefits of Grassfed Meats, Eggs and Dairy Lower in Fat and Calories. There are a number of nutritional differences between the meat of pasture-raised and feedlot-raised animals. To begin with, meat from grass-fed cattle, sheep, and bison is lower in total fat. If the meat is very lean, it can have one third as much fat as a similar cut from a grain-fed animal. In fact, as you can see by the graph below, grass-fed beef can have the same amount of fat as skinless chicken breast, wild deer, or elk.[1] Research shows that lean beef actually lowers your "bad" LDL cholesterol levels.[2] Data from J. Animal Sci 80(5):1202-11. Because meat from grass-fed animals is lower in fat than meat from grain-fed animals, it is also lower in calories. (Fat has 9 calories per gram, compared with only 4 calories for protein and carbohydrates. The greater the fat content, the greater the number of calories.) As an example, a 6-ounce steak from a grass-finished steer can have 100 fewer calories than a 6-ounce steak from a grain-fed steer. If you eat a typical amount of beef (66.5 pounds a year), switching to lean grassfed beef will save you 17,733 calories a year—without requiring any willpower or change in your eating habits. If everything else in your diet remains constant, you'll lose about six pounds a year. If all Americans switched to grassfed meat, our national epidemic of obesity might diminish. In the past few years, producers of grass-fed beef have been looking for ways to increase the amount of marbling in the meat so that consumers will have a more familiar product. But even these fatter cuts of grass-fed beef are lower in fat and calories than beef from grain-fed cattle. Extra Omega-3s. Meat from grass-fed animals has two to four times more omega-3 fatty acids than meat from grain- fed animals. Omega-3s are called "good fats" because they play a vital role in every cell and system in your body. For example, of all the fats, they are the most heart-friendly. People who have ample amounts of omega-3s in their diet are less likely to have high blood pressure or an irregular heartbeat. Remarkably, they are 50 percent less likely to suffer a heart attack.[3] Omega-3s are essential for your brain as well. People with a diet rich in omega-3s are less likely to suffer from depression, schizophrenia, attention deficit disorder (hyperactivity), or Alzheimer's disease.[4] Another benefit of omega-3s is that they may reduce your risk of cancer. In animal studies, these essential fats have slowed the growth of a wide array of cancers and also kept them from spreading.[5] Although the human research is in its infancy, researchers have shown that omega-3s can slow or even reverse the extreme weight loss that accompanies advanced cancer and also hasten recovery from surgery.[6,7] Omega-3s are most abundant in seafood and certain nuts and seeds such as flaxseeds and walnuts, but they are also found in animals raised on pasture. The reason is simple. Omega-3s are formed in the chloroplasts of green leaves and algae. Sixty percent of the fatty acids in grass are omega-3s. When cattle are taken off omega-3 rich grass and shipped to a feedlot to be fattened on omega-3 poor grain, they begin losing their store of this beneficial fat. Each day that an animal spends in the feedlot, its supply of omega-3s is diminished.[8] The graph below illustrates this steady decline. Data from: J Animal Sci (1993) 71(8):2079-88. When chickens are housed indoors and deprived of greens, their meat and eggs also become artificially low in omega-3s. Eggs from pastured hens can contain as much as 10 times more omega-3s than eggs from factory hens.[9] It has been estimated that only 40 percent of Americans consume an adequate supply of omega-3 fatty acids. Twenty percent have blood levels so low that they cannot be detected.[10] Switching to the meat, milk, and dairy products of grass-fed animals is one way to restore this vital nutrient to your diet. The CLA Bonus. Meat and dairy products from grass-fed ruminants are the richest known source of another type of good fat called "conjugated linoleic acid" or CLA. When ruminants are raised on fresh pasture alone, their products contain from three to five times more CLA than products from animals fed conventional diets.[11] (A steak from the most marbled grass-fed animals will have the most CLA ,as much of the CLA is stored in fat cells.) CLA may be one of our most potent defenses against cancer. In laboratory animals, a very small percentage of CLA—a mere 0.1 percent of total calories—greatly reduced tumor growth. [12] There is new evidence that CLA may also reduce cancer risk in humans. In a Finnish study, women who had the highest levels of CLA in their diet, had a 60 percent lower risk of breast cancer than those with the lowest levels. Switching from grain-fed to grassfed meat and dairy products places women in this lowest risk category.13 Researcher Tilak Dhiman from Utah State University estimates that you may be able to lower your risk of cancer simply by eating the following grassfed products each day: one glass of whole milk, one ounce of cheese, and one serving of meat. You would have to eat five times that amount of grain-fed meat and dairy products to get the same level of protection. Vitamin E. In addition to being higher in omega-3s and CLA, meat from grassfed animals is also higher in vitamin E. The graph below shows vitamin E levels in meat from: 1) feedlot cattle, 2) feedlot cattle given high doses of synthetic vitamin E (1,000 IU per day), and 3) cattle raised on fresh pasture with no added supplements. The meat from the pastured cattle is four times higher in vitamin E than the meat from the feedlot cattle and, interestingly, almost twice as high as the meat from the feedlot cattle given vitamin E supplements. [14#] In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. Most Americans are deficient in vitamin E. Data from: Smith, G.C. "Dietary supplementation of vitamin E to cattle to improve shelf life and case life of beef for domestic and international markets." Colorado State University, Fort Collins, Colorado 80523-1171" Grab your copy of our free booklet, 6 SUPER SIMPLE COOKING METHODS TO ACHIEVE PERFECTION EVERY TIME FROM YOUR PASTURE-RAISED MEATS. It is a great resource that you will turn to time after time.Join me next week to learn what "grass-fed" means to me.

Making a Difference: Exploring Grassfed/Grass Finished Beef

Approximately thirty years ago many ranchers realized the adverse health effects that CAFOs were creating in their animals and the people who consumed the meat. So instead of sending them away to a CAFO, they started keeping them on pasture until it was time to process them for food. When animals are raised on pasture the animals grow at a natural pace, consuming only foods that were designed for their bodies. This low-stress life came with the added benefit of virtually eliminating the use of antibiotics and many other routinely used drugs. Pasture-based farming allows the animals to express their naturally design characteristics while being naturally healthy. This means that the people who consume the meat benefit from the animal's health. How can a sickly animal help us to stay healthy? We don’t believe that it can. There have been numerous studies done that compared CAFO meat to grass-fed and grass-finished meat. They all found that the meat from grass-fed and grass-finished beef, lamb, bison and goats has less total fat including saturated fat, cholesterol and calories. It also has more vitamin E, beta-carotene, vitamin C, and other health-promoting fats, including omega-3 fatty acids and conjugated linoleic acid. Raising animals on pasture for meat also requires more intimate knowledge of your animal' needs than sending them away when they are weaned from their mothers. Pastures must be managed so that the plants are always at their optimal growth stage. This provides nutrient-dense forage. The attention to pasture management details results in succulent and tender meat for you and our family. Well-stewarded animals raised on high-quality pasture provide the opportunity for us to consume the healthiest meat possible without being concerned about what they were fed and how they have been treated. In 1998 we made the switch from raising our animals conventionally to raising them following organic principles. In the coming weeks, we will explore the differences in more detail. Plus I will have some tried and tested recipes you will be sure to love. If you have been searching for locally raised and processed grass-fed and grass-finished meat raised by caring farmers whom you can talk to in person, you have come to the right place. Every day our family puts great effort into ensuring our animals are well taken care of. It is simple to order our grass-fed/grass-finished beef and lamb or pasture-raised pork. Visit our online store where you can browse our large selection of farm-raised products. When you are ready to order create your very own personal account, fill your cart, and select your preferred pickup location. We will notify you when your order is ready to pick up. It is that easy. What are you waiting for? To help you get started successfully cooking with our grass-fed, pasture-raised meat you can download our 6 SUPER SIMPLE COOKING METHODS TO ACHIEVE PERFECTION EVERY TIME FROM YOUR PASTURE-RAISED MEATS booklet absolutely free. It is a great resource that you will turn to time-after-time. I know I sure do!