So much damage has been done to our food system by the expectation for the perfect trifecta â the fastest, cheapest, best food. However, we all know that you canât have all three. Maybe two, but not three. Low-cost, quick-to-prepare, tender, flavorful food has been achieved (think McDonaldâs, which feeds 1% of the world population daily). But, at what cost? What do you really lose when you disregard quality?
Days are getting shorter, the weather is (supposed to be) getting cooler. Believe it or not daylight savings is next Sunday, November 5. And, the cows are loving this weather.
We have many members who freeze items they get from us. I heard from a couple members that they even freeze cheese, so I had to try. I froze a block of Swiss for about 2 months and then defrosted it in the fridge. The texture changed from a chubby bouncy cheese to one that was crumbly. The taste was still great. Why? What does freezing do to food?
I cooked a chicken this week using the farmerâs wifeâs recipe â Rebecaâs Melt-on-your-tongue Chicken. Oh, boy it was amazing! It was tender and juicy and did, in fact, feel like it was melting on your tongue. My kids loved it, too. So, whatâs the secret? Well, itâs slow cooking. Why slow cooking? It all has to do with the collagen. Is collagen good for you? Yes, indeed.
The pigs are so big! When I visited the farm in March, they were just babies, squirming around and squealing in hay in the barn. Now, they are nearly 400 pounds and living in the woods. It has been so amazing having a deep connection to the food that I prepare for my family. By reading these newsletters, I hope that you feel a bit more connected to your food, too.
âMy 5-year-old son reports that, as his average middle-class public school, he is in the minority of kids who bring a homemade lunch. Most kids buy lunch from the cafeteria. And, unsurprisingly, my 5-year-old son has cafeteria envy (and itâs only his second week of school⌠ever). He said to me, âOh, good, your packing carrots. You know, I can buy dip for those in the cafeteria.â
Itâs no secret. Our bestselling raw cottage cheese is freaking awesome. Itâs a special recipe developed by the farmerâs wife that crafts a super creamy, small curd, spreadable soft cheese. Our cottage cheese is perfect for smearing on bread, piling on top of a bowl of fresh fruit, enjoying as a dessert with some dark chocolate hazelnut butter, or simply spooning into your mouth on its own. There are endless mouthwatering possibilities.
Last week, my family ended up with some sour milk. So... I decided to make some clabber (for those who may not know, clabber is raw milk that has naturally clotted or curdled). I divided the milk amongst two 1â2 gallon mason jars, topped them with a clean cloth, and secured the cloth with a rubber band. Then, I put it on the kitchen counter and promptly forgot about it.
I visited the farm yesterday. As always, it was a joy. I saw the shiny new barn in progress, helped milk the cows and said hi to the many pregnant ladies, took a hair sample for A1/A2 genetic testing, held a cow by her slimy nostrils to give a homeopathic treatment, and had a sit-down meeting with the farmer.
We currently have 6 beef cattle on the farm. Once butchered, that will be about 2,200 pounds of boneless trimmed beef. Wow! Thatâs a ton of food for our members... literally.
OUR MISSION is to be an amazing and reliable source for farm direct, nutrient dense food.
OUR VISION is to end sickness by enhancing health, nutrition, and happiness.
OUR PURPOSE is to inspire a generation of healthy children and reduce healthcare costs.
Contact us. Send a note to hello@millersbiofarm.com. Call us at (717) 786-7895.
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