The Equinox was just last week and there is always an excitement and energy in the air that is unavoidable. All of us Humans and Animals go rushing about to prepare for the winter. It is pure instinct. All the animals are putting on winter fat and growing lush new coats of feather and fur, while we unpack the sweaters and split and stack wood.
Well all our partner farmers are rushing around gathering up the harvest before the killing frosts settle into the valleys and for some like Bob at Vermont Cranberry Company – he is waiting for the cold to bring on the crimson color to his berries before harvesting.
Kebobs, Hamburger Buns and Tempeh are 10% off this week.
- Tilldale’s Beef Kabobs on the grill – we recommend slicing them in half and marinating for a couple of hours before grilling. Try a simple marinade of Sunflower or olive oil, lemon juice, red wine, Oregano, pepper, and a hefty dose of salt. Salt is a key ingredient in tenderizing meat- to read more on this important process check out this New York Times article.
- Tilldale’s Ground Beef on a Red Hen Hamburger Buns
- Original Tempeh, Oyster Mushrooms, Zucchini in a marinade of Sunflower or olive oil, a splash of Apple Cider Vinegar, Thyme, salt and pepper.
Devon Cattle at Tilldale Farm
This coming weekend is Father’s Day, and while grilling has long been the domain of the man of the house, that is changing for many families. Cooking and meal preparation has become a full family affair. The real reason I’m writing this post is to tell you about our amazing beef farmers and the significant improvement we’ve made in our processing. It’s a fascinating story filled with dedication and craftsmanship.
Raising healthy, productive beef cattle is a long, slow, and subtly complex endeavor.
This week I had a long conversation with Jacob of Artisan Meats of Vermont who makes all of our sausages and bacon from Snug Valley Farm’s pork. He sent me this note after our conversation and I wanted to share it with all of you – since it is really addressed to you:
I wanted to note how much I appreciate all of the individuals and families who purchase our products through Farmers to You. It warms my heart to know that people are dedicated to purchasing meats that are produced with care and are sustainably, humanely, and locally raised.
This week I had the pleasure of meeting with many families in the Boston area to give two talks on Family, Food and Farms. I cannot fully articulate how inspiring this work is and how much we have to shift so families can source healthy and trustworthy food. I was especially struck by the terrible confusion about all the messages and labels on foods, and how many of you expressed real anger at how much we have been lied to over the years. I am realizing that it has created paralysis in our communities, and kept the status quo industrial food system as our default.