Friday, July 10, 2015

Big Mamou Organic Farm Presents

THE FARM STORE
Featuring Local 

Grass-Fed 
and Organic Fed Meats


OPEN
SATURDAYS
  10:00 AM - 4:00 PM
or by appointment
Call or Text
315-436-3135


The Farm Store
Grass Fed Beef, Bison,
and Lamb
 Organic Fed and
Pastured Chicken, 
Rose Veal,
and
Heritage Pork!

Certified Organic No Soy
Farm Eggs!

Many Local Products

Open Saturdays
     
10:00 AM – 4:00 PM
or by appointment


   1985 Keech Road - Branchport NY 14418

315-436-3135
sajgrabski@gmail.com




Monday, October 13, 2014

Big Mamou Organic Farm Presents

THE FARM STORE

Featuring 
Pastured Organically
Fed and Grass-Fed Local Meats

Organic Vegetables and many more local products!

Open Saturdays
     
10:00 AM – 4:00 PM
or by appointment

Grass-fed beef, bison, mutton and lamb.
Pasture raised, organically fed chicken, and pork.
Farm fresh eggs, organic vegetables, and much more!

1985 Keech Road - Branchport NY

315-436-3135
sajgrabski@gmail.com




Thursday, April 3, 2014

Farm Fresh Eggs!


Farm Fresh Brown Eggs

No Antibiotics
No Exposure to Pesticides or Herbicides
High Omega 3s
Fed and Managed Organically
Always Farm Fresh! 

 Big Mamou Farm is a certified organic farm , 
certified with NOFA, NY Certified Organic, LLC.  

Five reasons to choose our Eggs
    We believe that it’s our obligation to see that our chickens thrive. They live a high quality life the way that mother-nature intended. They enjoy the freedom to run, pick grass, chase insects,eat worms, lie in the sunshine and scratch in the dirt.

  We raise several varieties of egg-layers including beautiful heritage golden Buff Orpingtons, Barred Rocks, Rhode Island Reds, Delawares and Australorps, just to name a few. They do not lay as many eggs as the commercial hybrid breeds however their eggs are rich in taste, color and texture.

  The eggs are absolutely fresh!  Commercial eggs can be many months old before they reach your grocer.

  We feed only high quality organic feeds and no pesticide or herbicide sprayed grains to our egg-layers without food-additives, by-products, antibiotics or chemicals. Depending upon the time of year, the chickens are free to forage on an abundance of grasses and legumes, outdoors as long as the weather permits all day long!   Winter time they snack on dried green hay chaff.

    As reported in Mother Earth News- their egg testing project has found, compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture may contain:
  1/3  less cholesterol
 1/4  less saturated fat
2/3  more vitamin A
Two times more Omega-3 fatty acids
Three times more vitamin E and
Seven times more beta carotene
Hens raised outdoors on grass have 3 to 6 times more vitamin D than eggs from hens raised in confinement.  Vitamin D is best known for its role in building strong bones.  New research shows that it can also enhance the immune system, improve mood, reduce blood pressure, fight cancer, and reduce the risk of some autoimmune disorders. 
Big Mamou Farm Eggs   
$4.00 per dozen
Available at The Farm Store
Open Saturdays
10:00 AM - 4:00PM
1985 Keech Rd.---Branchport, NY ----315-436-3135

Friday, March 21, 2014

Bison Meat at The Farm Store

The Farm Store is now carrying Ramphs Bison Meat!
Bison Ground Beef, Patties, and BisonSausage Links!
Bison Hotdogs coming soon!!!!

  
Grass-fed Bison receive no antibiotics and no added hormones.  Bison meat like grass-fed beef is lean, lower in fat and calories
and can lower your bad LDL cholesterol levels. 

Grass-fed meat is higher in Omega 3's, CLA and Vitamin E also.   
For more detailed information read below!



The Farm Store
Open Saturdays  10:00 AM - 4:00 PM
1985 Keech Road-Branchport

Summary of Important Health Benefits of Grass-fed 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]
total fat grams per 3 ounce serving
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.
Omega 3s vanish in the feedlot
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.
Grassfed beef four times higher 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
www.eatwild.com

Friday, March 14, 2014

Tamarind Chicken


I tried a new recipe last night for dinner, Tamarind Chicken.
Let me say it was a big surprise. The chicken soaked in a marinade
that smelled very spicy, sweet and citrus.  I prepared it 5 hours later
and it truly was fabulous!  I did add one ingredient to
the recipe, Maple Syrup!  I lightly coated each piece with local
Maple Syrup, just by letting it drizzle lightly from the jar, over top
all of the pieces of chicken.  Fantastic! If you would like to try this recipe
check out our Pinterest page.  Look under BigMamouFarm
Farm raised, organically grown, pastured chicken
available at The Farm Store and also Schiek's Maple Syrup!
If you would like to share your photos and recipes 
email them to me at sajgrabski@gmail.com
We will facebook and pin them!

Wednesday, February 19, 2014

Beets!

A CURE FOR WHAT AILS YOU

POSTED BY  ON FEBRUARY 19, 2014 IN HEALTHY FOOD. HEALTHY EATINGSTOCKS & BROTHS
http://bigmamoucookhouse.com/2014/02/19/a-cure-for-what-ails-you/

“This will cure what ails you,” Mom said ladling soup out to a batch of hungry farm kids. If I heard it once, I heard it a thousand times. When she talked about extra-healthy foods though, it seemed beets were often part of  the dialogue. Like so many great family cooks endowed with knowledge carefully passed from one generation to the next, she could connect the dots between really good food and good health as if it were second nature.
If you do a little research, you come to realize that beets sport a reputation as a nutrition powerhouse the world over. Many cultures claim that a diet containing beets will cure anything from the common cold to heart disease to repairing the physical wreckage brought on by too much boozing. If you venture a step further, and combine organic beets with bone-broth made from grass-fed beef bones that have simmered for days to tease out their abundant supply of calcium, magnesium and natural trace minerals along with collagen and other nutrients that they contain, you have a soup that will likely cure whatever ails you.

You could literally write a book illustrating a thousand different ways to make beet soup. My favorites are the clear, slightly sour versions known as Barszcz if you are Polish or Borsht if you are used to more of a Russian variety. Today I want to share the most basic beet soup recipe to make the point that the simplest of beet soups can be utterly fantastic. There are only a few ingredients and you can use your choice of a vegetable stock or beef bone broth depending upon what you have on hand or if you happen to be a vegetarian. See the previous post on bone broth for an example of how we make it here.
Ingredients
  •  -         Beets
  • -         Onions
  • -         Real Butter
  • -         Extra Virgin Olive Oil
  • -         Rubbed Thyme
  • -         Bay Leaf
  • -         Beef Bone Broth or Vegetable Stock
  • -         Salt
  • -         Vinegar
A good batch size is 8 pounds of beets, 2 pounds of onions and 2 quarts of bone broth which will yield six quarts of soup. If you want to make more or less, just use 4 parts beets to 1 part onion and 1 part stock. The Butter, Thyme, Olive Oil combination is really important here. I use approximately 1 TB of Rubbed Thyme to roughly 1 pound of Onions. For the bay leaves, I use one good sized leaf for every two pounds of beets or so. If you have read my previous posts, you know that I am not precise with my measurements. I smell and taste my way through the process and adjust accordingly. For example, one day you might have a variety of beets that tastes strong while your bay leaves are a bit on the dry side and not as aromatic as they once were, or vice a versa. The recipe will give you a starting point but any good cook will adjust on the fly according to the availability and condition of the ingredients, time and even the weather in some cases.
Buy Good Beets
If you can, try to buy organic beets from a source that you trust. After making a soup that is so beautiful and so healthy, the last thing you want to do is to add a batch of toxic pesticides, herbicides and petroleum based fertilizer to your soup.

Prep the Beets
Place the beets in a large pot of boiling water with the skins and root still attached for ten to fifteen minutes, longer if the beets are really large. After the beets have softened, pour the hot water down the drain and replace it with cold water and let the beets chill for ten to fifteen minutes. After you can handle the beets without burning your hands, remove the skins and slice or cube them in small pieces.
Get Your Onions, Butter, Olive Oil & Thyme Going
Meanwhile, melt the butter and olive oil coating the bottom of an 8-12 quart stainless or ceramic stock pot. Add the onions and thyme and stir  occasionally with a wooden spoon until the onions are coated evenly with butter, olive oil and thyme. This is a critical step and will fill your kitchen with of intoxicating aroma of butter, onion and thyme. I would almost go through the effort of making this soup just to smell butter, thyme and onions cooking.
Add the Beets
When the onions start to soften and become translucent add the stock and bay leaves followed by the beets that you have sliced or cubed and then bring the pot to a slow boil until the beets are soft. Remove the bay leaves and allow the soup to drop in temperature.
Blend
While still warm, puree the mixture with an immersion blender to reach a desired consistency while adding salt and a splash of vinegar or sauerkraut juice. Serve with a dash of sour cream or crème fresh. If you don’t have an immersion blender, any blender will do.

Wednesday, February 12, 2014

St. Patrick's Day Corned Beef!!

Pre-Order Saint Patrick's Day Corned Beef!

Take advantage of one of the greatest traditions of the year! Invite a few friends, pick up your favorite refreshments and leave the Corned Beef, Cabbage and Potatoes to us. Or, pick up your Brined & Ready Corned Beef ready to place in the oven on the big day.



We cure our corned beef slowly the old fashioned way in a beautiful brine of spices and sea salt that will fill your home with the wonderful aroma of your grandmother’s kitchen.

Two Choices:

-       Ready to Serve $11.00 / lb. (Choose 2 –10 lbs. plus specify Vegetable Servings)
Corned Beef comes cooked & sliced with cabbage, carrots, potatoes and onions in a covered aluminum pan.  Pick up by appointment on Monday, Saint Patrick’s Day!  We can discuss a pick up time when you place your order.

-       Ready to Cook $9.50 / lb. (Your choice range between 4 – 12 lbs)
Same Corned Beef brined and ready for your oven. If you enjoy cooking yourself and the joy of filling your home with the aroma of real corned beef, this is the way to go.  Organic cabbage, carrots, onions and potatoes available!  Order vegetables ahead and they will be ready for pick up with your Corned Beef.

Limited Supply:
Place your order by March 1st or sooner if possible as we will sell out quickly.

Call Stacey at 315-436-3135  or email sajgrabski@gmail.com