Meat Eaters Rejoice!

If You Are Concerned About The Source of Your Meat, Then This Post is For You

I love meat but really don’t love commercially raised feedlot animals. As I became pickier and pickier in selecting the meats I choose for my family and friends, I found the quality harder to find in easy to shop food locations.

When I did find grass-fed beef, it was expensive!

To the tune of $20.00 each 6 ounce steak expensive.

At that price, not many people can afford to eat grass-fed beef.

Until now!

Butcher Block is a company that specializes in grass-fed beef, organic chicken and heirloom pork. And the home deliver is sustainable packaging, not Styrofoam.

I ordered a box of mixed meats from them and got: 2 – 6 ounce Filet Mignon, 2 – NY Strips, 2 # ground beef, 2 sirloin steaks, 1 pork tenderloin and 1 bag of chicken tenderloin. Each box has 8-11 pounds of meat per box which is enough to make 20-28 meals.

Guess What,

I arranged for anyone ordering their Butcher Block Box through this link, to get:

$10.00 Off and 1# of free BACON

If you don’t eat bacon, then I’m absolutely positive there is someone you know who does who you could gift it to. But I have to tell you , it makes the most amazing BLT you will ever eat. Just saying.

Here is a video about the company. Watch, decide, the follow the link to order your box.

You’ll be glad you can get this quality of excellent meat shipped to your door at a price you can afford.

Here’s the link again:

Get My Butcher Box!

 

Now the biggest decision you need to make is to choose from one of the options:

There are 5 boxes to choose from: 1) all beef, 2) beef and chicken, 3) beef and pork, 4) chicken and pork, 5) Classic mixed box: beef, chicken, and pork.

I got the Classic Mixed Box and was more than satisfied with it. 8-11 pounds of meat per box which is enough to make 20-28 meals.

Meat Eaters Rejoice!

Save

Save

Save

Save

Save

Eat Fresh! What’s in Season Now: November 2014

Eat Fresh! What’s in Season Now: November 2014

Fall colors are in full swing, we are anticipating the first frost and freeze.

Today, the first day of November is rainy, cold and there are flurries in the forecast.

It’s a great day to pull out the crock out and put on a warming soup or maybe Chai tea.

Gather these things to make Chai. include black tea or burdock root or another herb if you prefer.

Gather these things to make Chai. include black tea or burdock root or another herb if you prefer.

If you’re heading to the market this month, here’s what you’ll find in season:

Apples: We’ve had some amazing local apples! The flavors this year are so delicious. Eat them raw, slather with almond butter and toasted almonds, make pies, turnovers or apple dumplings. Apple DumplingGrab extra to make apple butter for Christmas.

Apple Snack!

Apple Snack!

Beets: What a powerhouse of nutrition. Red, gold, big or baby beets, roast them, peel them , eat them. Make salads, pickles, noodles, you will feel your blood getting healthier with every tasty mouthful. Don’t toss those green tops! Chop the stems and saute, cook the greens like you would spinach, wash and saute until tender. I love the greens with a splash of Ume Plum Vinegar.

Bok Choy: This season is closing very soon due to frosts and cold weather. Grab some for stir fry, use instead of plain green cabbage in making bok choy slaw.

Brussels Sprouts: OK, try shredding them, saute with shiitake mushrooms, onions and pecans.

Put pecans on top

Put pecans on top

Use them in making slaw to. Get them before the freezes set in!

Kale and cabbages at the market

Kale and cabbages at the market

Cabbages: Fresh available through mid December. Time to make some sauerkraut! A good New England Boiled Diner with potatoes, celery, onions, carrots, cabbage and brisket would be nice on a chilly evening. Sweet and Sour Cabbage is great with roasted pork or pork chops, sautéed onions and apples. (See, staying seasonal!)

Collard Greens: My favorite choice for Meatless Mondays! Boiled collards, pinto beans and organic blue cornbread.

Greens from the market

Greens from the market

Yummy! Don’t salt the water you cook the collards in so you save it to use as a base for vegetable soup. Being November, chilly days are surely ahead. Nothing smells better or warms you better than homemade soup. Except chopping and burning wood.

Cranberries:

3 Cranberry sauces from left to right: Orange Cranberry, Easy Cranberry Sauce and Sherried Cranberry Sauce

3 Cranberry sauces from left to right: Orange Cranberry, Easy Cranberry Sauce and Sherried Cranberry Sauce

Although not local, these fresh berries only appear for a short while. Buy several bags and freeze them now for later. Make a batch of Cranberry Liquor or use left over cranberry sauce to make these oatmeal cranberry bars.

Oatmeal Cranberry Bars

Oatmeal Cranberry Bars

 

 

Cucumbers: Going quickly!

Greens: All kinds from whatever was planted in late summer for fall harvest. Make soup or saute yourself up a big bowl.

Fresh Herbs: Grow some of your own. Fresh herbs are expensive and why waste an entire bunch if you only need a leaf or a pinch? Besides having herbs growing in your kitchen is pretty darn cool. You’d be surprised how easy it is.

Kale: One of my favorite greens cooked or raw. If you’re prone to kidney stones, be careful as too much kale may encourage stone formation. Add dried cranberries to your kale salads.

Massaged Kale Salad

Massaged Kale Salad

Saute it with bacon and onions or use Kale in soups, it’s quite delicious! Crispy kale chips are another way to use this amazing leafy green.

Lettuce: Tender lettuce will be gone once freeze happens. While you can buy lettuces year round, you may notice a slight price increase for it not being local.

Mushrooms: Only until the end of the month. Duck kale white bean soup 031

Mustard Greens: Spicy and greatly nutritious! If you don’t like how spicy they are, tame them by combining with kale, collards or other greens.

Napa Cabbage: Another good green about to retire for the season. I like this lightly blanched, stuffed and steamed.

Peanuts: Year Round, good source of protein. Have you ever made your own peanut butter?

Pecans: Pecan pie is just around the corner with the holidays fast approaching. Store your fresh pecans in a tightly sealed bag in the freezer for longer storage.Make Spiced Pecans for holiday gifts or make Pecan crusted okra for a new way to serve okra.

Pecan Crusted Okra

Pecan Crusted Okra

Radishes: One of my favorite salad vegetables, but try slicing them on a ham sandwich. Top a piece of lightly buttered bread with thinly sliced radishes, you’ll thank me later.

Romaine: Lettuces planted in the fall for the second planting, are coming to an end. Leaves should be strong and dark green.

Snow Peas: A crispy tasty treat. I love these as a nibbling snack or quickly saute. Be sure to “string” them before eating or cooking.

Snow Pea Tips: A trendy garnish for your plates

Spinach: Before the freezes set in for the winter, you’ll still find fresh spinach. Saute it, make omelets, spanikopita or spinach salads

Inside a baked garnet sweet potato; isn't that a great color?!

Inside a baked garnet sweet potato; isn’t that a great color?!

Sweet Potatoes: Available all year. Make Oven Baked Sweet Potato Fries; save on fat and full on flavorSweet potatoes

Turnips: Roast turnips to bring out their sweetness. Mash carrots, turnips and potatoes together for a fun change to mashed potatoes

The foods are changing from light fresh foods to hearty, sometimes long cooked foods. The aroma of a simmering soup, a slow roasting chicken or pork roast is comforting and warming as the seasons change.

Thanksgiving is this month; time to reflect and express appreciation and gratitude for all you have in your life. With delicious produce still in the markets, plan your Thanksgiving menu around what you discover fresh.

The farmers will appreciate it.

#freshfood #whatsinseason #eatinglocal #eatrealfood #wholefood #realfood #seasonalfood #apples #cranberries #winteriscoming #staywarm #makesoup

mailboxes in winter

#happyhealthyholidays #healthyholidays

 

 

 

 

 

 

 

What Are You Interested In?

Please take a few seconds and answer the following poll!

 

 

I’m working on some things for all of you. Your answers will help.

Please leave your comments below

Thank you!

Eat Fresh! What’s in Season NOW: October 2014

Fall is in the air!

Fresh Crisp Fall Apples

Fresh Crisp Fall Apples

A nip in the morning, time to grab a light jacket.

Here is a quick listing of what’s in season now.

These are the things you should be seeing in the markets, things that are growing locally.

Click on the links for recipes and other great information while you read the list!

Apples – Quite abundant for apple dumplings  and apple sauce now through February. Find an orchard and go apple picking!

Beets –  get some baby ones and roast them. So delicious! Pickle some for later. Ummm

Pickled beets

Pickled beets

Apples on display

Apples on display

Bok Choy – debuts mid month! Make a refreshing salad of crisp stir-fry

Cabbage – plenty on hand until mid December. Try your hand at making Sauerkraut or Kimchee

Cherry Tomatoes – these juicy gems will be gone by November. I’ve witnessed my plants slowing way down in production. Enjoy them now!

Collards – A year round favorite green. Make some cornbread, cook up some pinto beans, add simmered collards and YUM! You’ve got quite a meal.

Cucumbers – are saying good bye. As in days of yore, if you haven’t put up your pickles yet, you’re almost out of time!Chow Chow Pic

Greens – Like cooler weather so there should be a good selection through mid December. Time to fortify.

Herbs – There are many you will find in the markets. They are quite easy to grow so you should consider a small container of herbs for your kitchen.

Indian Corn – for decoration

Stuffed Mini Pumpkins

Stuffed Mini Pumpkins

Kale – Hearty and healthy; abundantly available. Make salads, stews, soup,  smoothies, chips, saute it, wraps. . .

Lettuce – makes another quick season before it gets too cold.

Muscadine Grapes – nearly gone. Freeze some for holiday punch bowls and drinks. Crush, simmer and extract the juice. Make sorbet to die for. Definitely worth doing

Muscadine grapes

Muscadine grapes

Mushrooms – you should be seeing a nice supply through the end of November

Napa Cabbage – shows us a quick cool season until mid December when the deep cold sets in with shorter sunlight hours

Peanuts – Seems these are always available

Pears – Nice juicy pears are around until the end of October. Poach a few, can a few more for winter treats.

Persimmons – The perennial Fall Favorite to those who like them. Honestly, I don’t get it.

Pumpkins – Yay! I get them for carving, roasting, eating, I plant succulents on them, decorate with them. After Thanksgiving, I paint them Christmas colors.

Painted Pumpkins Lined up to dry

Painted Pumpkins Lined up to dry

Radishes – There should be a bunch of radishes this month. I love the French Breakfast Radish. Yeah.

Raspberries – Fresh and short lasting. Enjoy them, freeze them but that’s just not the same as fresh. Gotta love those little seeds!

Romaine – Another lettuce for the Fall season. Practice your Caesar Salad skills.

Caesar Salad

Caesar Salad

Snow Peas  – Toss some into your Stir-fry, I like to snack on them like chips. So crisp and delicious!

Spinach – Add just a pinch of fresh grated nutmeg to your spinach for an awesome flavor compliment. Just a small pinch is all you need.

Sweet Potatoes – Available all year.

Tomatoes – If you grow them, watch for the first freeze and pick whats left. Make Green Tomato Chow-chow or Green Tomato Pie (tastes just like apple!)

A delicious Green Tomato Pie

A delicious Green Tomato Pie

Turnips – add some to soup, mash some with your mashed potatoes. Toss some into your greens as they cook. My favorite, Pickled Turnips!

Pickled Turnips

Pickled Turnips

This, is the list for the Piedmont area of North Carolina.

What’s growing where you live?

#localfood #eatfresh #healthyeating #freshfood #seasonalfood #localfarmers #farmersmarkets #freshfruit #freshvegetables #whatsinseasonnow