Order Quiche or Frittata!

Taking Orders for Quiche or Frittatas!!

Order your choice, fresh baked quiche or frittata for pickup Saturday, February 29 at The Farm Store.

Choice available:

Bacon Cheddar Quiche -$11.99

Bacon Gruyere Onion Quiche - $12.99

Spinach Feta Mushroom Quiche -$11.99

Mediterranean Frittata - contains eggplant,

kalamata olives, red bell pepper, feta cheese,

spinach and mushrooms  - $15.99

Majority of the ingredients are Organic and we only

use Big Mamou No Soy Organic Eggs!!

Order deadline for Saturday pickup is Thursday Feb. 27, 9-AM.

Email sajgrabski@gmail.com, call 315-436-3135 or text message !

Cookhouse Beef Braciole

What a hearty, wonderful winter meal! Beef Braciole made with top round or flank, or any cut you prefer!

Cookhouse Beef Braciole

Ingredients:

Top round steaks or Flank steak

Course salt and pepper

1 ½ cups of breadcrumbs

½ cup of milk (give or take)

2/3 cup of shredded Parmigiano-Reggiano

½ cup flat-leafed parsley

1 small onion, finely chopped

Pinch of red pepper flakes

EV olive oil

2 cloves garlic minced

2 tbsp butter

2 tbsp flour

8-12 crimini (baby portobellas) finely chopped

1 cup white wine (slightly sweet)

1 cup beef broth, or veal stock

1 rounded tbsp tomato paste

16-20 oz crushed tomatoes or tomato sauce

Directions:

1 Pound the steaks or flank in between 2 large sheets of plastic wrap until about ¼ in thickness, thinner is fine if you like.

2 Season meat with pepper and salt.  In a medium bowl, moisten the breadcrumbs with the milk.  Add the shredded cheese, parsley, onion, & crushed red to the bread crumb mixture, combine well.

Spread a thin layer of stuffing down the center of the meat.  Spread out but stay away from the edges of the meat.  Press lightly to pack the stuffing slightly.  Roll your meat so the grain is running the length of the rolled up ‘loaf’.  After cooking you want to be able to cut slices against the grain.  You can tie the loaf shut with butcher’s string or use toothpicks to hold your stuffed steak roll ups together. 

3 Set aside and heat a dutch oven over medium high heat.  Add oil and garlic.  Set your ‘rolled up loaves’ into the pan to brown. After meat is browned on all sides, remove the meat and add the butter to your pan.   Add the mushrooms and saute for about 4-5 minutes.  Add flour to the pan and cook for 1-2 minutes, then add the wine.  Stir well removing stuck bits that are on the bottom of your pot.  Whisk/stir in beef broth and tomato paste.  Let cook for a few minutes so the mixture can thicken.  Add in the tomato sauce stir and set your stuffed meat into this sauce.

4 Cook in oven with lid on at 250 degrees for 45-60 minutes.  The tomato sauce/gravy should be slightly thick and slightly carmelized on the sides of your pot.  Taste and adjust to your personal preference.  Maybe add more wine or beef broth ….

5 Remove pot and take the meat ‘rolled up loaves’ out and set to cool.  When cool enough, cut your strings off or take toothpicks out.

6 Serve pinwheel style slices on plate with your favorite mashed potato, polenta or pasta.  Top with your flavorful tomato gravy!  Enjoy!!! 

This dish is fantastic made ahead and reheated the next day or even 2 days later.

Chicken in Milk?! | Jamie Oliver's recipe from his Happy Days with the Naked Chef Cookbook

This is a wonderful roast chicken recipe!!! Find it in Jamie Oliver's cookbook, Happy Days with the Naked Chef.  

Listed below as well and I recommend you watch the video!!!!

Jamie Oliver's Chicken in Milk recipe!

Ingredients

• 1 x 1.5 kg free-range whole chicken
• 100 g unsalted butter
• olive oil
• ½ a cinnamon stick
• 1 bunch of fresh sage , leaves picked
• 2 lemons
• 10 cloves of garlic
• 550 ml milk

Method

1. Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
2. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
3. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
4. Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
5. To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.

New at The Farm Store ----- Local Organic Fed Rabbit!!!!

REASONS WHY YOU SHOULD EAT RABBIT MEAT!

Back in the 1940s and 1950s rabbit meat was as common for dinner as chicken is today. It is the meat that got many people and their children through the lean times of the Depression. So why eat rabbit meat now? Below you will find a few reasons why you should consider adding rabbit meat to your diet. 

Rabbit is one of the best white meats available on the market today.  The meat has a high percentage of easily digestible protein, and contains the least amount of fat among other meats. Rabbit meat is almost cholesterol free and therefore heart friendly.  Rabbit meat is rich in quality proteins and lower in calories and sodium.  It is an excellent source of vitamins, minerals and trace elements and also has an excellent balance of fatty acids.  Give rabbit a try today!! You will be pleasantly surprised!!

Farm Fresh Eggs!

Farm Fresh Organic No Soy Brown Eggs

No Antibiotics

No Exposure to Pesticides or Herbicides

High Omega 3s

Fed and Managed Organically

Always Farm Fresh! 

Pasture raised chickens!

  

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, Sussex 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 containing no pesticide or herbicide sprayed. The grain is a no soy grain 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 that 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

                        Read more: http://www.motherearthnews.com/Real-Food/2007-10-01/Tests-Reveal-Healthier-Eggs.aspx#ixzz1vbm7U4cA    

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 Organic No Soy Farm Eggs   

$5.50 per dozen

Small eggs $4.50 per dozen

Available at 

The Farm Store

Open Saturdays

10:00 AM - 4:00PM

Big Mamou Organic Farm

1985 Keech Rd.---Branchport, NY ----315-436-3135

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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]

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

www.eatwild.com

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!