Exciting Addition to Vale Farms’ Beef Herd

Read about our new beef cows called “Speckle Park”
Speckled Park Herd
       The new herd enjoying grass in November
Vale Farms has just purchased a new small herd of beef cows called “Speckle Park”.  This is a Canadian Beef Breed (established only in 1995) developed out of British Shorthorn, British White and Aberdeen Angus. They are known for their quiet disposition, their good marbling,  size consistency and for their excellent feed efficiency, especially as a grazer (grass-eater).
In order to efficiently pull the nutrients out of grass, a cow needs a very efficient rumen, hosting a combination of specific healthy gut bacteria.
As soon as grains are fed, this community of rumen bacteria changes. As a result we lower Omega 3,CLA,  Vitamins, Beta- Carotine etc. and loose some of the healthy essential fatty acids in the fat.
For maximum health benefits, the beef animal should eat grass and grass products all of it’s life and goes to slaughter only at a time,  when it is still grazing growing grass.  That is the “kicker”!!!

We felt very lucky, when the opportunity presented itself to obtain this little herd of grazing experts. We are anticipating that they will provide us with some very tasty meals.

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The “Country Kitchen Family Pack” and the health benifits of Beef Broth (with recipe)

This new family pack includes the ingredients needed to create a wonderful Beef Broth along with the recipe.   For more information about what is in the Country Kitchen Family Pack, look under -Products – Beef.

Imagine, making the most healing substance for your body in your own kitchen!! Many studies confirm that broth (chicken, beef, lamb) heals your intestines, strengthens bones and joints, speeds recovery after illness and even gives the basis to emotional well being.  Unlike bitter medicines, broth can be incorporated into delicious soups, stews and sauces. In fact, broth is the basis of all gourmet cuisines.  “Without broth,” said Escoffier, “one can do nothing.”   (Well, you should have listened to your grandmother all along!)

Many broth subsitutes contain MSG, which food manufacturers use to achieve the taste of meat in canned and dehydrated soups and in imitation sauces. MSG is toxic to the nervous system, but broth—rich in calcium—is protective. One of the most important things you can do to improve your health is to use real broth and avoid imitation foods.

Beef Broth

About 4 pounds beef marrow and knuckle bones (Soup bone and Beef Shank)
(Save the bones from your roasts and steaks in the freezer and add them in as well.  The more bones the merrier.)
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
1 bunch parsley

Place the bones in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees.
This last step is not really necessary but nice.

Throw everything together in a large pot and boil as long as you can stand it.
12 to 24 hrs minimum.
Sift out all the vegetable bits but make sure, you dig out the bone marrow and add back to the broth!!
We freeze the broth in small containers, ready to be used for making soups or gravy.
You can also freeze some in an ice cube tray to add extra flavor to a gravy.

 

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Make the most from your roast!

Left over roast beef used to be one of those things I dreaded. I was never great at cooking roasts in the first place, so dry (overcooked), sliced roast beef sandwiches were not something I looked forward to. So first I improved my cooking techniques. Then, I realized that the left over roast had more uses than just sliced roast beef!

Here’s how I squeeze 5 meals for a family of 3 out of one roast:

  • Day 1 Supper: Oven roasted beef, lamb, pork, or what ever meat you have.
  • Day 2 Lunch: Quesadillas, with cheese, diced roast meat, and any veggies you like.
  • Day 2 Supper: Grind up some meat in your food processor with taco spices, and you have delicious taco meat. Roll up in a wrap with some fresh veggies, cheese, sour cream and salsa.
  • Day 3 Lunch: Quesadillas, again. (Okay, a little repetition here, but my son will eat anything in a quesadilla, so I tend to make them a lot.)
  • Day 3 Supper: Root vegetable soup with diced roast meat.

Best reviews on mom's roast beef quesadillas!

5 meals from one large roast! You can’t beat that for cost saving, and not too repetitive if you ask me. You can always dice up the cooked meat and throw it in the freezer to have on hand for making a quick meal on another day.

Happy cooking!

Lorna

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Simply Spectacular Sea Buckthorn Juice

SEA BUCKTHORN JUICE

This years’ crop of Sea Buckthorn berries has just been harvested & juiced! We had tons of ripe berries this year, and thanks to some “die hard” pickers, we improved our picking techniques to speed things up.

Prices for the juice are $18 for a 16 oz bottle, $17 if you buy 10 or more.

Frozen berries:  Great for baking, smoothies, jamming, etc. $18.00 for a 2 lb bag. (Both juice and berries sold frozen.)

For more info about these amazing berries: http://en.wikipedia.org/wiki/Sea-buckthorn

 

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