We have many customers who freeze items they get from us. I heard from a couple customers 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 farmer’s wife’s recipe – Rebeca’s 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, what’s the secret? Well, it’s 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.
My 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 it’s only his second week of school… ever). He said to me, “Oh, good, your packing carrots. You know, I can buy dip for those in the cafeteria.”
It’s no secret. Our bestselling raw cottage cheese is freaking awesome. It’s a special recipe developed by the farmer’s 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 1⁄2 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! That’s a ton of food for our members... literally.
In 2016, after reading the book Devil in the Milk by Keith Woodford, the farmer became interested in A2/A2 cow’s milk. This interest arose from two experiences: (1) The farmer noticed that the calves fed A2/A2 cow’s milk grew faster and did not get diarrhea; and (2) The . farmer’s baby Hannah was quite unhappy and did not want her homemade formula until the family starting using A2/A2 cow’s milk. After switching to A2/A2 cow’s milk, she immediately took the bottle and was very content and happy!
Our cows are on a staggered birthing and milking schedule. The summer is when we produce the least amount of milk. Let me explain.
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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