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.
We all know it. Miller’s Bio Farm food costs more - certainly more than conventional food and sometimes more than organic farm food. We cost more because we produce the most digestible and nutrient-dense food possible. Every aspect of our farming practices is considered to grow the health of our soil, our plants, our animals, our environment, our staff, and our members and their families.
Kefir is fermented milk. But, did you know that you can ferment it a second time to make a creamy, fizzy drink? Some call kefir the "champagne of dairy" for this reason. And, with a second ferment, it can become more palatable and nutritious, too. What you do is take kefir (doesn't matter if it was made from kefir grains or a freeze-dried culture) and add something with sugar to it. It could be fruit (like blueberry or strawberry puree) or a sweetener (like honey or maple syrup). Then, you let it sit on the counter for a short second fermentation (kefir ferments at room temp). Adding sugar gives more fuel to the fermentation process. The second fermentation is key here and changes the kefir in a variety of ways: Allows the milk kefir to further break down and become even more digestible. Increases the bacteria and yeast counts, making it more probiotic. Reduces the lactose content.Improves the flavor by making it less sour and taking the sharp taste away. Added vitamins and minerals from the fruit or sweetener.Increases certain B vitamins, like folic acid, and makes the calcium and magnesium more bioavailable, which means that your body can take it in and use it immediately. Basically, a second ferment helps to "predigest" the kefir and packs it with great stuff for your body. I’m thinking of ordering some plain kefir to experiment with my own second fermented flavors at home. I’m thinking orange, vanilla and cinnamon, cocoa and maple syrup, and maybe even onion and garlic for a savory option. I will serve it to my family straight up as a drink with breakfast, as a dip with a snack, as a marinade for a main dish for dinner, or as ice pops for dessert. If you have any ideas for other flavors, please pass them along!
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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