Posts Tagged ‘Grass Fed’
Organic: Chickens must be fed organic feed without animal byproducts, be “free range” and the use of antibiotics is prohibited. The feed may or may not be processed organically. Read the label.
Cage-free: Instead of the cage system, chickens are kept in large poultry barns. The floor is open and the chickens can sometimes walk around the barn. There is no standard, however, for how much open space is required per bird or what types of antibiotics are administered. The hens are often de-beaked to prevent pecking. Oftentimes the temperature and light in the barnm is manipulated to mimic the seasons and force the birds into irregular production cycles.
Free-range: Chickens must have access to an outdoor space, which might include a dirt, sand or concrete. Producers who practice this method often have small doors in the coop that open out to a fenced yard.
Vegetarian-fed: Chickens are kept indoors as foraging for food outside might include bugs, which is not considered a vegetarian diet.
Omega-3 enhanced: The chickens are fed ground flaxseed, algae or fish oil in combination with their feed to enhance the levels of omega-3s.
Day range pastured poultry and pasture pens: Chickens have a fenced pasture where they range during the day. At night they are housed inside a permanent, or semi-permanent, coop with open floors. Pasture pens are outdoor movable shelters. They have no floors, so the chickens live right on the ground, and a cover protects them from too much sun and rain. The feed is a combination of pasture and commercial, organic or other feed. Read the label. —CL
How to Hard-Boil an Egg
When cracked open, a farm-fresh egg will reveal the yolk practically standing up as a result of its strong “muscle tone.” While there are many delicious ways to prepare fresh eggs, hard-boiling them is not recommended. Due to its freshness, the shell sticks to the white of an egg like a second skin and you’ll find it difficult to remove it without also removing parts of the egg white. The benefit of farm-fresh eggs is that they have a longer shelf life than commercial eggs, so hold onto them for a couple weeks.
The perfect hard-boiled egg is easy to prepare. Here are some tips for making sure your hard-boiled, farm-fresh eggs come out just the way you want them.
For large eggs, boil the water before submerging the eggs directly from the fridge into the pot. The water should cover the tops of the eggs by about 1 inch. Cook the eggs for:
- 6 minutes—for the perfect soft-boiled egg
- 9 minutes—for a hard-boiled egg with a soft yolk
- 10 minutes—for the perfect hard-boiled egg
- 11 minutes—for a hard-boiled egg with a firm yolk To cool the eggs, drain them and then add cold water to the pot. Let them sit before draining the eggs again once they are cool to the touch. To peel, gently tap each egg on your kitchen counter and pull off the shell, starting with the wide end of the egg (where the air sac is). Eat whole, make deviled eggs or store them in the fridge if you don’t plan to use them within four hours.
One of the blessings of living in the Sacramento region is the year-round availability of local, wholesome grassfed meats. Eating grassfed meats supports sustainable agriculture, which provides environmental health, economic profitability, and social and economic equity. Check out www.highsierrabeef.com for beef availability. High Sierra Beef produces meat in a way that is good for the animals, good for the land, and goof for consumers. Best of all, grassfed beef not only tastes good, but, it has substantially less fat than grain-fed meat. In addition, the omega-3 and omega-6 fats in grassfed beef are more beneficial and there is more beta-carotene, vitamin E and CLA (conjugated linoleic acid) “good” fat. Another great resource to check out: www.preferredmeats.com
I challenge you to find grassfed meat wherever you live. If your farmers market doesn’t have anyone selling grassfed meat, ask some of the growers whether they know someone who does. Ask them where they buy their meat.
To buy organic or not to buy…..that seems to be the question these days! Mixing both organically grown and locally grown produce and meat in your recipes is fine. Both work well and are delicious. Both are locally grown and fresh from the farm. Experience tells us locally grown food is usually grown without the chemical regimen of traditionally grown foods. Most small, local farmers pride themselves on being good stewards of the land, and on living as lightly as possible upon this earth. Bluntly put, small farmers simply cannot afford expensive chemicals, so tend to use less, if any at all. Many practice organic methods, but haven’t taken that last step to be certified organic since it can be costly. The great thing about buying from farmers markets is the farmer/grower is usually the person selling the food and you can simply ask how the produce was grown. Produce that holds a lot of water, like strawberries and raspberries, also tends to hold a lot of chemicals, so buying organically growing berry fruit whenever possible is a wise choice!
A myriad of signs dot the landscape along Interstate 5, county roads and old highways. They serve no other purpose but to pique the interests of travelers passing from one destination to another. Signs point to farmers markets, pumpkin patches, olive tasting, dairy farms and produce stands. From the San Joaquin Valley to the Oregon border, travelers are enticed to stop in communities they pass to walk through a lavender field, find a unique or handmade gift, navigate a corn maze, taste a tree-ripened peach, sample a local wine or pet a baby goat.
But what if farms and ranches stopped being places to stop and started being places to go? The growing trend in agritourism is doing more than bringing people into community. It is also helping agriculture producers save their farms during tough economic times, while providing entertainment and education to a variety of travelers and consumers, according to North State agritourism partners at a workshop Wednesday in Red Bluff.
Penny Leff, a University of California Cooperative Extension small farm program advisor, calls agritourism any form of income generating activity conducted on a working farm or ranch for the enjoyment and education of visitors. ”Agritourism is a good way for farmers and ranchers to connect with the community and make money doing it,” Leff said. “The main objective is to make the business work.”
All over California, farmers are inviting visitors from around the country to participate in farm camps, harvest festivals, horseback riding, hiking, hunting, bird-watching, tours and farm stand activities like tasting and picking. ”It’s all about having something diverse to offer,” said Chris Kerston, of Chaffin Family Orchards near Oroville. Kerston should know, the family-operated business not only offers fresh fruits, grass-fed beef and pasture-raised chickens and eggs, the farm is open for tours, day camps and provides a variety of educational classes from jelly making to butchering techniques.
“We’re going to do what we can to reach people to purchase our products,” Kerston said. “If that means educating them more about our products, we will educate them more. It adds additional revenue while adding a fun new layer to an already existing business.” Farm stands, farmers markets and agritourist businesses across the North State not only allow local farmers to direct market their products, but offer unique qualities that make customers feel special and distinguish their operations from others. Orland’s Pedrozo Dairy and Cheese Co. and Colusa’s O’Connell Ranch are both family operations enhanced by educational opportunities, specialty products or produce, and by becoming valuable resources for their industries.
You can ride a bicycle-powered blender to whip up a peach smoothy at Arbuckle Farmers Market or enjoy a healthy-eating children’s art show in Willows. Big Bluff Ranch, located about 25 miles east of Red Bluff, doubles as a cattle ranch and vacation resort where visitors fish, hike, hunt and enjoy the pleasant outdoors. Wise Acre Farm in Arbuckle combines a produce stand with a petting zoo, gourd art display and pumpkin patch.
Bianchi Orchards in Los Molinos, whose motto is “if it isn’t fun, don’t do it,” lets visitors pick their own walnuts, tour the orchards or purchase a variety of specially products. ”We are close to the monastery so our goal is to enhance agritourism along Highway 99,” said Becky Bianchi-Klinesteker. “It would be great to create a day experience where people can spend time in an orchard or enjoy wine and walnut tasting.”
Most agritourism enterprises are small, but have potential for growth. Others like county fairs and farm festivals are well developed. The Abbey of New Clairvaux in Vina is a working winery that provides weekend retreats, sells one-of-a-kind pottery and gives tours of the Cistercian monastery.
So why has agritourism becoming so popular? Producers say the added revenue helps them keep their farms viable, but it’s also about sharing their lifestyle with other people, and by creating an atmosphere or theme, it allows customers to take away something special from the experience. They’re also staking their reputations on their products and services they provide. ”You do it because you love it, and something tells you that others will love it too and be willing to pay for the privilege,” said Frank Dawley, whose Big Bluff Ranch sits nestled in the oak woodlands of the Coastal Range foothills.
It is, after all, how Knott’s Berry Farm grew from a roadside fruit stand in the 1920s to a leading manufacture of a specialty food products (jams and jellies) and one of American’s top amusement parks. To make ends meet, Walter and Cordelia Knott added homemade pie and eventually a chicken dinner to their small produce stand, and eventually expanded with western-theme amusements like a ghost town and blacksmith, until it grew to be one of California’s biggest attractions.
Although the Buena Park adventure is the state’s most successful agritourism business, no one claims the road to the top is easy. ”Don’t quit your day job,” advises Bob Nash, whose small pumpkin patch on the Old Oregon Trail has evolved to include wagon rides, a petting zoo, an antique tractor show and tractor pulls, corn maze, haunted house and a variety of activities and demonstrations. “It doesn’t happen overnight and it takes a lot of marketing.”
In fact, in the agritourism industry, marketing is key, according to the California Travel and Tourism Commission, which promotes agritourism from dinner trains to farm tours on its website visitcalifornia.com. ”If you have a must see, you need to be on our website,” said Jonelle Tannahill, a California tourism industry leader.
While the Internet has become the top resource for planning and purchasing, it is still the consumer who is the medium or gateway to the local agritourism hot spots in the area, according to the University of California Agriculture and Natural Resources.
Roadside signs, business cards and brochures, along with a regional guides tied to a website was the next most popular promotion, according to the 2009 survey. Feature stories, newsletters and paid advertising formed the third tier. When asked about the effectiveness of all marketing tools, word-of-mouth, websites and feature stories rated the highest, the survey concluded.
Chambers of commerce, visitors and welcoming centers, pamphlets and magazines complete the marketing package, according to Karen Whitaker, of the Shasta Cascade Wonderland Association. ”By educating travelers, we can affect their travel plans or extend their stay,” Whitaker said. “If not, we may affect their future plans.”
Talking to city and county planners, doing research, assessing a competitive advantage, understanding the market, finding an angle, navigating the permit and approval process, collaborating with partners, developing a trusted product and marketing it to customers are the steps farmers and ranchers are taking to get first time visitors to their farms — and keep them coming back.
CONTACT Susan Meeker at 458-2121 or firstname.lastname@example.org.