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.
From time to time, we have shared news and numbers with you to keep you abreast of our progress, and lately we have been considering a more radical level of transparency.
We are in the process of updating our website that you use each week, and considering what information to post there to give you the most accurate picture of our progress in building a healthy alternative food system.
Building and designing a new food system can be pretty daunting work sometimes, especially getting all the puzzle pieces to fit together.