Grass-Fed Party

Greener Pastures

• Southwest Regional Recipe: Christmas-Style Machaca Burrito

  Jan 6, 2009

  

  Southwest cuisine has been influenced by Mexico and also all the fresh produce that is available in the region. In New Mexico they are famous for the wide array of chili peppers and their cuisine reflects this chili culture for this reason I choose the truck stop favorite Christmas-Style Machaca Burrito which is named for the colorful green and deep red chili sauces that are served over this delicious beef burrito.  This recipe is based on a Saveur recipe; it is possibly the most difficult recipe I have made for the Grass-fed party. With that said, the chili sauces were fascinating to make and I now know how to make them. I actually froze the left over Chile Verde sauce because I want to use it on hot wings for the super bowl. The slow cooked brisket was just delicious and I recommend this for any burrito recipe you have.
  Full Ingredient List
  3 lbs. trimmed La Cense Brisket
  Kosher salt and freshly ground black pepper, to taste
  1/2 cup olive oil
  3 cups Beef Stock
  6 cloves garlic, finely chopped
  4 medium onions, chopped
  2 tablespoons flour
  2 teaspoon ground cumin
  1 teaspoon dried oregano
  1/3 cup ancho chili powder or new Mexican chili pepper
  6 large poblano peppers, roasted, cored,
  peeled, seeded, and chopped (roast in oven at 500 degrees for 10 minutes)
  6 plum tomatoes, cored and chopped
  Juice of half a lime
  6 large flour tortillas
  3 cups grated Monterey jack cheese or cheddar cheese
  2 cups thinly sliced iceberg lettuce or romaine hearts
  1 small red onion, chopped
  
  Machaca Burrito Filling:
  Ingredients:
  3 lbs. trimmed La Cense Brisket
  Kosher salt and freshly ground black pepper, to taste
  1 tablespoon olive oil
  3 cups Beef Stock
  2 onions, minced
  2 garlic clove, minced
  3 tomatoes, roughly chopped
  2 large poblano peppers, roasted, seeded and chopped.
  Juice of half a lime
  Preparation: Season the brisket with salt and pepper. In a large skillet brown the brisket over a medium heat for 15 minutes (brown all over).  In a Dutch oven place one tablespoon of olive oil and sauté one clove of garlic and one minced onion, until soft about 7 minutes. Add browned brisket to the dutch oven; deglaze the pan used to fry the brisket with the three cups of beef broth, making sure to scrape off any bits on the bottom of the pan. Add the beef broth to the dutch oven and cook on a low heat for three hours.  Let cool, using your hands separate the brisket into pieces like the picture above, separate the beef from the broth. Reserve. (you will be using 1 1/2 cup of the beef broth for the Chile Verde.
  
  Sauté one garlic and one onion in one tablespoon of olive oil for about five minutes add hand shredded beef and brown, add one cup of beef broth, three chopped tomatoes, juice of one lime and 2 roasted poblano peppers let simmer for 20 minutes.

  Chile Colorado
  Ingredients:
  1 tablespoon olive oil
  1 onion, chopped
  1 garlic, minced
  1/3 cup ancho chili powder
  1 teaspoon cumin
  ½ teaspoon Mexican oregano
  1 tablespoon flour
  1 ½ cup water
  Preparation: In a medium pot sauté the onion and garlic in the olive oil about 6 minutes.  Add flour, then chili powder, cumin and oregano and then water, whisk thoroughly until smooth bring to a boil and reduce, season to taste and then cover and set aside.
  
  Chile Verde
  Ingredients:
  1 cloves garlic, minced
  1 medium onion, chopped
  1 tablespoon flour
  1 teaspoon ground cumin
  1/2 teaspoon dried oregano
  4 large poblano peppers, roasted, cored,
  peeled, seeded, and chopped(roast in oven at 500 degrees for 10 minutes)
  1 1/2 cups Beef Stock(reserved from brisket)
  Preparation: In a medium pot sauté the onion and garlic in olive oil about 6 minutes. Add flour, mix and add ground cumin and oregano. Add beef stock and whisk, add peppers and let simmer for 5 minutes. Puree in blender and set aside.
  
  To assemble the burrito, warm flour tortilla in a large skillet, place cheese on the tortilla and then some meat.  Fold as you would a burrito, and dress the burrito with lettuce, chopped onions and tomatoes and chili sauces! Enjoy!

  By ulla | 3 Comments | Share It
  Filed under: ulla's recipes

• Interview with Henning Sehmsdorf on the Mobile Processing Unit of Lopez Island

  Jan 5, 2009

   

  The Mobile Processing Unit (MPU) was developed by the Lopez Community Land Trust on Lopez Island in Washington State.  The MPU is a 26 ft-long trailer that carries a state of the art processing facility for slaughtering livestock on the farm. The mobile facility is inspected by a USDA representative, allowing the meat to legally be sold to consumers, restaurants, and stores directly from the farmer.  The unit is operated by the Island Grown Farmers Co-op, and rented out by Lopez Island farmers. In the absence of local slaughter facilities, most farmers and ranchers must ship their cattle hundreds of miles, often across state lines, to have their cattle processed.  The transport is costly, often stressful for the animals, and prevents many farmers from being able to sell their meat locally.  The MPU offers a localized solution.

  The Lopez Island Community Land Trust (LCLT) operates a program for Sustainable Agriculture and Rural Development (SARD) under which the MPU was developed.  I had the opportunity to interview Henning Sehmsdorf, owner of S&S Homestead Farm on Lopez Island.  Sehmsdorf served as director of the Lopez Island Community Land Trust and chair of the SARD committee when the concept for the MPU was initially developed.

   

  What kind of options did farmers on Lopez Island have for selling beef locally before the MPU? Were citizens of the island able to eat grass-fed beef raised on the island?

   As far as I know, the only option people on the island had to eat grass-fed beef, was to buy a live animal and have a local butcher slaughter it for them. The usual procedure was for farmers to sell quarters of more of a beef animal to customers and then hire a state registered (not USDA-inspected) butcher who would come to the farm and slaughter the designated animal there. With the USDA-inspected mobile unit, the farmer has the additional option of selling to restaurants, local food stores, institutions such as the local school, at farmers' markets, as well as by the piece off the farm.

   

  Do you think, with the cooperation of the USDA, that the MPU has the potential to revolutionize beef production and distribution in America?

   With the cooperation of USDA, the MPU could indeed revolutionize beef production and distribution in the U.S. by making it possible for small farmers to supply the food needs of their own communities. Today the bulk of beef production, processing and distribution is in the hands of some five giant corporations, to the detriment of food safety and of the quality and nutritional wholeness of meat products. Huge feed lots create largely unregulated bio-hazards (ground and air pollution), and they waste non-renewable energy. Large-scale food production produces cheap food but not good food, and it strips local communities of their own resources, while laying waste to the environment. If the USDA would prioritize small-scale, local food production, it would revolutionize how meat is produced and distributed in America, namely by making the type of small-scale infrastructure exemplified by the MPU generally available in rural communities throughout the land.

   

  How is the MPU another step in reducing agricultural dependence on non-renewable energy in this country?

  Use of he MPU by itself does, of course, not guarantee that the animals slaughtered have been grass-fed. The unit is available to organic as well as non-organic producers, who may raise and finish their cattle on grass or on grain, as they see fit. As a biodynamic producer who raises cattle entirely on farm-produced feeds, meaning grass-based forages, and uses only fertilizers produced from the manures of the animals, I am convinced that such methods also are the most energy-efficient and least dependent upon non-renewable energy since grass is grown using the inexhaustibly renewable energies of the sun. So the question whether the MPU could be "another step in reducing agricultural dependence on non-renewable energy" needs to be answered in the context of how individual farmers produce the animal to be slaughtered.

   

  What kind of difference have you seen in the lives of the farmers and consumers of your community since the MPU was developed?

  I do not have statistical data to answer this question; but anecdotal evidence tells me that the majority of consumers on our island continue to prioritize price, choice and convenience over food or ecological quality in purchasing meat for their tables. There is, however, a growing awareness in the community of how important our personal food choices are in shaping not only our personal health, but the economic and social health of our communities, as well ecological health. Direct sales off the farm are strong. What is needed are more small farmers who know how to produce healthful food in an ecologically responsible manner, and more consumers who understand the importance of such food, and are willing to put their money where their mouth is.

   

  How does the Lopez Community Land Trust see the development of the MPU as part of their mission?

  I am no longer a member of the board of directors of the Lopez Community Land Trust, and therefore cannot speak for how the Land Trust currently thinks about the MPU in the context of its mission.  [See note below from Sandy Bishop, Executive Director of Lopez CLT]  However, I was a director of LCLT and chairman of SARD (Committee on Sustainable Agriculture and Rural Development) when the MPU project was proposed (in fact I brought the proposal to the land trust and pursued it for a couple of years before funding could be found). At the time, the argument for LCLT to adopt the project was that it would support local, small-scale agriculture and community-based food security, offer nutritionally superior meat to local consumers, and improve animal welfare (by making shipment of slaughter animals to feed lots and off-island slaughter facilities unnecessary).

  Note from Sandy Bishop: The goal of the Lopez Community Land Trust is to build a diverse, sustainable island community, specifically through programs that primarily support low-income households with the following integrated purposes: 

  a. To acquire and hold land in trust in order to provide for permanently affordable housing. Homes shall be built and lands shall be used in an environmentally sensitive and socially responsible manner.
  b. To provide permanently affordable access to land for such purposes as quality housing, sustainable agriculture and forestry, cottage industries and co-operatives by forever removing the land from the speculative market.
  c. To develop and exercise responsible and ecological practices, which preserve, protect and enhance the land's natural attributes.
  d. To serve as a model in land stewardship and community development by providing information, resources and expertise.
  
  The MPU serves LCLT's purpose in several ways: it helps to maintain Lopez Island’s diversity by supporting small local meat producers who care deeply about their animals and the community of people they help feed.  The MPU also models sustainable community development by providing information, resources and expertise and is a responsible and ecological response to the ever faster disintegrating state of options for humane, safe animal slaughter.   

   

  By Grass-fed_Franny | 0 Comments | Share It
  Filed under: interviews northwest West Coast

• Industrial Organic, Could it Happen to Grass-fed?

  Jan 2, 2009

  

  Hereford Cattle Graze at Big Sur, California
  Michael Pollan delved into what organic certification has wrought for the original idealistic movement born in the 1970s in his book the Omnivores Dilemma. Organic is now corporate, because the rules of organic have been set, it can be systematized in ways that can compromise the original purpose of organic food. Yet Pollan could not begrudge the corporate organic producers because their practices where treating the earth better than their non-organic peers.  Organic farming in California can take two forms: small farms and mega farms like Earthbound Farms Organic where millions of pounds of lettuce are grown annually the same is true of meat and dairy production. I have seen both with my own eyes: I have traveled the coast and seen bucolic farms where Hereford graze with a full few of the Pacific ocean and I have also seen mega dairies in central California with large factory like barns set up in arid lots with no pasture to be seen. I have seen migrant workers and farm stands.  California really represents America's agricultural extremes.  It is not surprising that California has some of our biggest and profitable feed lots and is also host to America's first slow food festival. I think there are lessons to be learned from California’s organic movement and the success of its industrial organic producers: certification can sometimes hurt, not help, a movement.

  Like the organic movement of the 1970s, grass-fed farming is a movement too. We all know that, we are part of it. As this movement becomes more popular and more people start to eat grass-fed meats, cheeses and eggs, the more need there will be for government regulation.  A lot of grass-fed producers are actively trying to define what grass-fed farming means. We can all agree that grass-fed means: an animal should only eat grass, even the USDA has said that meat labeled grass-fed must only have eaten grass after it was weaned but this might not be as clear as it should be.  We all want to purchase grass-fed meats because it is natural for cattle so they do not require antibiotics or hormones and yet these guidelines mean that a meat that is labeled grass-fed can be fed antibiotics.  The American Grass-fed Association thinks the label is too vague and has set up its own certification program to help protect the grass-fed producers who practice grass-fed farming free of antibiotics and hormones.
  
  Most people who purchase grass-fed meats do so with farmers they trust. However, as more people start to buy grass-fed products the USDA will want to regulate the market and the battle for what grass-fed means and represents will begin. A lot of farmers are not too happy about this. In my interview with Tom Warren of Stone and Thistle Farm he expressed reservations about standardized practices: “Unfortunately the USDA will have to implement practice standards for use of the term grass fed. This will probably turn out as badly as the NOP (National Organic Program). “  I agree with Tom, my hope is that this movement can stay true, but I also feel that if grass-fed farming becomes more popular we all benefit. What are your feelings on this?  Do you think that grass-fed should be defined? And how?

  By ulla | 0 Comments | Share It
  Filed under: Issues

• Northwest Grass-fed Links

  Jan 1, 2009

  Center for Sustaining Agriculture and Natural Resources
  http://csanr.wsu.edu/
  
  Skagitonians to Preserve Farmland
  http://www.skagitonians.org/
  
  Oregon Women for Agriculture
  http://www.owaonline.org/
  
  King County Farmland Preservation Program
  http://www.kingcounty.gov/environment/wlr/agriculture-program/farmland-preservation-program.aspx
  
  Island Grown Farmers Co-op
  http://www.igfcmeats.com/1.html
  
  Oregon Sustainable Agriculture Land Trust
  http://www.osalt.org/
  
  The Food Alliance
  http://www.foodalliance.org/
  
  Oregon Sheep Growers Association
  http://www.sheeporegon.com/
  
  Working Landscapes Alliance
  http://www.sustainablenorthwest.org/rangelands/WLA-summary.pdf

  By Grass-fed_Franny | 0 Comments | Share It
  Filed under: links northwest

• West Coast Region: Flat Iron Steak with Whipped Wasabi Potatoes and Sautéed Shiitake Mushrooms

  Dec 31, 2008

  

  California is an exciting place when it comes to food:  it has some of the world's best produce and Alice Water's, arguably Americas most influential chef, has been redefining how Americans eat from her Northern Californian restaurant by celebrating seasonal, fresh ingredients for years. Historically it has been influenced by Japanese, Chinese, Mediterranean and Latin food. The  American fusion food movement was perfected on the west coast and this recipe is my ode to California. I hope you enjoy it!  It is also romantic and perfect for a date in the coming new year!
  
  Asian Marinated Flat Iron Steak
  Ingredients:
  2 La Cense flat iron steaks
  2 tablespoons sherry or rice wine
  2 tablespoon low sodium soy sauce
  1 garlic clove, minced
  1 inch piece ginger, minced
  Salt and pepper to taste
  Preparation: Defrost the steaks, I like to either leave them in the refrigerator for a day or put them in a bowl of water for an hour. Mix the marinade together; season the steaks with salt and pepper, place in marinade. You can marinate the steaks for up to a day, I marinated them for 2 hours which I thought worked perfectly. These steaks are
  best grilled or broiled--- because it is winter, broiling is my preferred method. The secret to a perfectly seared steak is to preheat your broiler before you place the steaks underneath the broiler. You will want to broil them for about 4 minutes on each side, depending on your broiler, until they are medium rare. Enjoy!
  
  For the rosemary shiitake mushrooms I just sautéed the mushrooms in a
  tablespoon of butter and added fresh cracked pepper and rosemary.
  
  Wasabi Whipped Potatoes
  2 pounds russet or Idaho potatoes, peeled and halved
  4 tablespoons butter
  1 cup half and half
  2 teaspoons of wasabi paste
  Salt and pepper to taste.
  
  Preparation: Boil the potatoes for around 40 minutes until they are
  tender. Using a hand mixer whip the potatoes with butter and half and
  half until they are smooth. Add wasabi and mix, season with
  salt.

  By ulla | 0 Comments | Share It
  Filed under: ulla's recipes

• Winner of the Weekly Drawing for the Grass-fed Party Pack For December 31st!

  Dec 31, 2008

  The Grass-fed Party hopes that everyone is having a safe and happy new year's eve today!

  The winner of the Weekly Drawing for the Grass-fed Party Pack, which includes four NY Strip Steaks, is Grass-fed Party member MIRIAMA59.  Congrats MIRIAMA59!

  By BeefPatty | 0 Comments | Share It
  Filed under: Grass-fed Party Pack

• Franny's Winter Apple Pie

  Dec 28, 2008

  

  Last week Ulla and I went to the farmer's market at Union Square where I picked up some ripe red local Macintosh and Macoon apples from a local farm, which I later used to make a delicious winter apple pie for our holiday dinner.  Apple pies are good any time of the year, but I like to add a little ginger and extra spice to make a warming apple pie for a frosty winter's eve.  I thought I'd share my recipe.

  If you can, look for apples, butter, or flour that come from a local farm.  In Montana, I have found some local butter made by a Hutterite family (I have a feeling it's grass-fed butter) and flour from a nearby wheat farm for baking.  In New York state, a grand supply of local apples can always be found at any farmer's market.

  For the crust, refer to this link to the November Saveur magazine recipe for measurements and technique.  While your pie dough is chilling, begin making the apple mixture.

  Peel, core, and slice  5 - 6 cups of tart apples Put apples in a bowl. Squeeze the juice of 1/2 of a lemon over the apples, and mix well.  The lemon juice keeps the apples from rusting.

  In another bowl, mix:

  1/3 cup sugar

  1/3 cup brown sugar

  1 tsp cinnamon

  1/2 tsp nutmeg

  1/4 tsp allspice

  1 1/2 Tbs flour

  Add this sugar and spice mixture to the apples.  Stir the apples until completely coated in the sugar and spice mixture.  Grate 1 tsp fresh ginger over apples.  Stir ginger into apple mixture.

  Roll out half of your pie dough and carefully place it in a 9 or 10 inch pie pan.  Pour the apple mixture into the pie shell, leveling it out with a spoon or by hand.

  Roll out the 2nd half of your pie dough and place it over the apples. Dot the apple mixture with 1 Tbs of butter.

  Cut the long edges of the pie dough off, leaving about 1 inch of pie dough for the edges of the crust.  Press top and bottom together and roll the edges under to create a nice edge of the crust.

  Cut remaining pie dough into the shapes of leaves, holly, or other symbols and set them on the top crust.  Cut a few half-inch slits in the top crust to allow the steam to escape while the pie is baking.

  Wisk 1 egg white and coat the pie dough lightly over the top with the egg white.

  Bake at 425 degrees for 10 minutes and then for 350 degrees for 45 minutes.

  Serve warm and enjoy!

  By Grass-fed_Franny | 1 Comment | Share It
  Filed under: apple pie local winter

• Merry Christmas and Happy Holidays to you all!

  Dec 25, 2008

  

  
  

  By Angus_La_Cense | 1 Comment | Share It

• Winner of the Weekly Drawing for the Grass-fed Party Pack For December 24th!

  Dec 24, 2008

  First of all, we hope everyone is having a wonderful Christmas Eve today and staying warm!

  The winner of the Weekly Drawing for the Grass-fed Party Pack, which includes four NY Strip Steaks, is Grass-fed Party member CHADNKRISTA3.  Congrats CHADNKRISTA3!

  By BeefPatty | 1 Comment | Share It
  Filed under: Grass-fed Party Pack

• And the Winner of a $50 La Cense Gift Card Is...

  Dec 23, 2008

  The Grass-fed Party has been having a wonderful time giving back to its supporters all this month with Grass-fed Party packs filled with t-shirts, stickers and pins but it's time to give one more special gift to a randomly chosen supporter of The Grass-fed Party. To check out all of our winners that have won the pack this month, visit THIS POST and see if your name made it to the winner's list!

  As we said, we would end our 12 Days of Holiday giveaways by giving away a $50 GiftCard good for LaCenseBeef.com and we very happy to announce that the winner is PASQUINA! Congratulations to you! Everyone at the The Grass-fed Party hopes you will enjoy it!

  We wish everyone a safe, healthy and happy holidays!

  By BeefPatty | 0 Comments | Share It
  Filed under: giveaway Giving