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Grass-Fed Beef

Breeds Bring Many Benefits to Local Farms

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By Julia Howard

Local farmers, who offer their products at Saratoga Farmers’ Market, raise specific breeds of animals for various reasons: good temperament, ability to improve cropland and wildlife habitat, ability to produce high-quality meat and poultry, and to produce products such as wool.

Ameraucana rooster at Squash Villa Farm, photo provided.

Jim and Himanee Gupta-Carlson’s Squash Villa Farm in Schaghticoke is home to several heritage breeds of chicken, including Ameraucanas. This species lays remarkable green eggs and produces dark, lean meat, an attribute of its active nature. 

“Ameraucana chickens take approximately six to twelve months to reach a harvestable size, compared to other breeds that can mature in just weeks,” says Jim. But Ameraucana chickens are well worth the wait. Their flavor is rich and complex and perfect for roasting and simmering in sauce or stew. 

Angus cattle at Longlesson Farm, photo provided.

At Longlesson Farm in Buskirk, Angus cows happily graze on 450 acres, rotating between fields. One of the farm’s owners, Christophe Robert, explains that their cows breed with the best Angus bulls. Christophe bases bull selection on calving ease, growth, and meat quality, but they also focus on docility and maternal attributes.

Natural colored Romney fleece from Elihu Farm, photo provided.

 

Mary and Bob Pratt,  from Elihu Farm in Easton, have been breeding sheep for over 30 years.  

“We realized that having a greater variety of fleeces would work better for our sales,” says Mary Pratt. “That meant we’d have long wool (from Romneys) and medium wool (from crossbred sheep).” 

Pratt notes that the breed does not affect the taste of lamb, which mainly depends on what they eat and how long they hang at the butcher.

 

 

Hebron Valley Veal owners Ariel Garland and Matt Campbell attribute the remarkable taste of their products, in part, to their whole-milk-fed calves from the farm’s herd of pastured Holsteins. That breed is notable for its milk production.

Pork and Greens, photo provided.

At Pork and Greens in Castleton, pigs of various breeds spend their time rooting, grazing, and lazing through their wooded spaces. A mix of species ensures diversity in characteristics and genetics, according to farm owner Isabel Buenaga. 

And, at Ramble Creek Farm in Greenwich, Josh Carnes takes pride in his herd of grass-fed Angus and Hereford cattle. It’s also home to forest-raised heritage-bred pigs and pasture-raised poultry.

This week’s recipe: Roast Heritage Chicken with Carrots

Dreaming of Summer with Winter-Time Steaks

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By Pattie Garrett

Winter is edging toward spring. We might be daydreaming of summer evenings on the deck, savoring a steak from a pasture-raised cow raised by Longlesson, Lewis Waite, M&A, or Norseman farms grilled over a barbecue. Yet, as the chill from the still lingering snow emanates upwards, we quickly shift that line of thinking toward the warmth of indoors.

Fortunately, the meat and produce farmers at the weekly Saratoga Farmers’ Market can help us navigate that seasonal divide. The secret to a successful steak lies of course in how you prepare it. But that preparation is also enhanced by the tantalizing toppings that you add.

Grilled Sirloin Steak with Arugula by Pattie Garrett
Grilled Sirloin Steak with Arugula
Photo by Pattie Garrett

So consider fresh arugula from Pleasant Valley or Shushan Hydro Farms as a topping or side dish. Or mushrooms from Mariaville Mushrooms sautéed with bacon, garlic and rosemary. Or even perhaps a garlic herb butter with fresh pea shoots as a side.

Steaks that you buy at the farmers’ market will be frozen upon purchase. To enjoy their flavor to the fullest, give them some time to thaw completely. Don’t rush this process, advises Janet Lampman, of Lewis Waite Farm.

Before preparing the thawed steak, give it 30 minutes on the kitchen counter to come to room temperature. Then, dry it with a paper towel, and place it in a skillet – ideally cast iron – that is big enough to allow at least one inch of space around the steak.

Lampman suggests cooking the steak at a high heat for 2 minutes on each side, and then placing the skillet in an oven, heated to 200 degrees F, for an additional five to seven minutes. Then remove the steak from the pan but allow it to sit for about 5 to 10 minutes, which allows it to continue to cook as the internal temperature rises, then falls.

To top your steak, try:

  • Combining chopped garlic and herbs such as rosemary and thyme with butter. Roll the mixture into parchment paper, chill for two hours, and then slice over the steak.
  • Sprinkling fresh pea shoots or arugula over the steak before serving.
  • Sauteeing chopped bacon, oyster mushrooms, chopped garlic, herbs, and a dash of wine together and then pouring over the steak just before serving.

The Saratoga Farmers’ Market operates from 9 a.m. to 1 p.m. Saturdays through April at the Lincoln Baths Building in the Saratoga Spa State Park.

New York Strip Steak with Mushrooms

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Adapted from recipe by Eating Well and shared by My Saratoga Kitchen Table

For preparing the steak, Longlesson recommends that the steak is at room temperature before cooking. Pat it dry and season. Get the skillet hot. Rub the steak with olive oil and place in skillet. Grill for 5 to 7 minutes per side. Cook it until the thermometer reads 115-120 degrees for medium rare. Set aside to rest for about 5 minutes. Top the steak with Garlic Rosemary Mushrooms from this recipe.

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market

• 1½ slices bacon, chopped*
• 1½ pounds Oyster mushrooms (can use a mix of cremini, shiitake and portobello) cut into ¼ inch slices*
• 2 garlic cloves, finely chopped*
• 1½ teaspoons chopped fresh rosemary*
• salt and pepper to taste
• ¼ cup dry white wine*

Instructions

Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8 to 10 minutes. Pour in wine and cook until most of the liquid has evaporated, 30 seconds to 1 minute.

 

Arugula is a Rocket | Did You Know…

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Do you know …Why arugula also is known as rocket?

Technically, arugula’s nickname is derived from its scientific name “eruca sativa.” However, some food- and gardening-lovers’ web sites claim that the leafy vegetable gets its name for the lightning fast speed at which it grows.

Arugula is a cool season plant with an aromatic scent and rich nutty flavor. Its seeds will sprout within a few days of planting, and in the hotter summer months, it will bolt (or go to seed) quickly. However, careful maintenance and regular clippings can help this tasty green last almost year-long.

Arugula is very low in calories, containing three calories per ½ cup. It has a good balance of potassium as well as vitamins A and C, and magnesium. While it’s often used in salads, it also makes a great side dish. Try it steamed, sautéed lightly in olive, or on top of such items as pizza. It also tastes wonderful as a pesto. Simply combine it in a blender or food processor with walnuts, garlic, parmesan cheese, and olive oil.

Because arugula is such a fast-growing plant, it also is quite perishable. It is best to use it within a few days of purchasing it, or to keep a plant in a container or garden for daily use. According to the web site, recipechart.com, the smaller the leaf the milder the flavor. As a result, the smallest leaves work best in salads while larger leaves are more appropriate for cooking. In the spring and fall months, a wild arugula also is available. It has a stronger, nuttier taste and often works well as a garnish.

If you’re looking for other uses for arugula, check out Pattie Garrett’s recent story about her visit to Longlesson Farm by clicking here.

Here is a recipe she shares from Cook’s Illustrated:

Grilled Sirloin Steak Topped with Arugula

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Ingredients

• 2 1 pound grilled sirloin steaks (or boneless strip or rib-eye)
• 6 Tablespoons olive oil
• 2 Tablespoons lemon juice
• salt and pepper
• 8 ounce baby arugula
• ⅔ cup Parmesan cheese, shredded

Directions

Slice grilled steaks thin against grain.

Fan slices on large platter.

Whisk oil, lemon juice, ¾ teaspoon salt and ¼ teaspoon pepper together in large bowl.

Add arugula and three-quarters of Parmesan cheese and toss to combine.

Arrange arugula down center of platter, allowing it to overlap steak. Sprinkle remaining Parmesan over steak and arugula.

What Does “Grass-Fed” Mean, Exactly? | Did You Know…

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You may have heard the term “grass-fed beef” and wondered what it means. In a nutshell, “grass-fed” refers to cows, goats, bison, lambs and other animals who spend most of their lives foraging on pasture, eating high-quality grasses and legumes, instead of grains, soy, and other supplements provided through feed. Meat that comes from animals that have been grass-fed tends to be healthier and more flavorful, as a growing body of research is starting to show.

For instance, one serving of grass-fed beef offers 15 milligrams more of the healthy Omega-3 fatty acids than other kinds of beef. Levels of another health-promoting fat known as conjugated linoleic acid (of CLA) also are higher in grass-fed beef.  Grass-fed beef also provides 4 percent of the recommended daily allowance of Vitamin E compared with just 1.5 percent for grain-finished beef.

Such meat often is more expensive than grain-finished beef, because the cost of producing it is considerably higher. The animals grow at a slower, more natural pace when eating the grasses and legumes native to them, which makes raising them more challenging in colder parts of the country such as New York. Still, the animals lead less stressful lives and the benefits of the long, slow growth are reaped in the flavor of the meat produced. Many farmers encourage customers who want to reap the health benefits of beef to experiment with cooking different cuts of beef. This week’s recipe offers a way of cooking a Fresh Ham with Shallot Maple Dijon Reduction.

You can learn more about grass-fed beef as well as the revival of raising heritage breeds in this week’s article on Norseman Farms in Saratoga Today.

Healthy Meat “Heritage” at the Market

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By: Jeremy Riccardi

As interest in locally produced foods proliferates, many farmers who sell their products at the Saratoga Farmers’ Market are turning to “heritage breeds.” One such farm is Norseman Farms, which sells beef, pork, and poultry from a range of such breeds.

Heritage breeds are meats provide from livestock breeds that not only hold historical significance but also are bred to thrive in local environmental conditions. The rise of industrial farming limited the output of these older breeds, which makes the value of purchasing them at such venues as the Saratoga Farmers’ Market more important than ever. As a producers’ market, the Saratoga Farmers Market’s focus is on foods and other goods produced in Saratoga, Schenectady, Rensselaer, and Washington counties. This promotes local business while offering economical, ecological, and social support to the local community.

Norsemen Farms began as a small scale farming operation in 2008. Its owner, Bobby Grimm, describes the heritage breeds as producing a high-quality meat whose flavor is derived from farm stocks and practices that go back hundreds of years.

“We opened the farm in pursuit of a righteous life and to make available to the public a product that is extremely healthy and clean while also being opulent and exclusive at the same time” said Grimm. He added that the meat that Norsemen Farms raises comes “from some of the most sought after heritage breeds of animals available.”

Norsemen raises two heritage breeds of cows, Japanese Wagyu and Scottish Belted Galloway. They also offer heritage breeds of pigs such as Hereford, Large Black, and Berkshire, as well as several chicken breeds.

The farm also offers grass-finished beef, which allows the cattle to subsist on a foraging diet and in turn results in a more flavor filled product that also provides 4 percent of the recommended daily value for Vitamin E compared to 1.5 percent for grain-fed beef.

In addition to offering heritage breeds of livestock, Norsemen Farms provides its providing customers cuts of meat that are free of hormones, antibiotics, and chemical herbicides. All of its animals that eat grains are fed grains free of genetically modified organisms.

Norseman Farms invites people to visit its Facebook book to learn about special events or to call 518-450-9062 to schedule a visit. The farm also sells its meat at the Saratoga Farmers’ Market at the Lincoln Baths Building in Saratoga Spa State Park every Saturday through April 30 from 9 a.m. to 1p.m.

*Some material from www.sustainabletable.org and www.beefboard.org was used in this article.

“The fresh ham is one of the finest and often least expensive cuts of meat on the pig. While there is not a lot of fat around the outside of the roast, the fat is marbled within the meat, making it juicy and delicious. Fresh hams come in all sizes, from an entire leg, weighing 12–15 pounds, to boneless roasts weighing as little as 3 pounds. The recipe below is for a 4-pound roast. If you need to cook a bigger fresh ham to feed more people, simply double the amount of herb rub, accommodate for the increased size in your cooking time, and be sure to double-check your work with an internal meat thermometer.”
– Shannon Hayes

Fresh Ham Recipe

Fresh Ham with Shallot Maple Dijon Reduction

Recipe adapted from Shannon Hayes, The Radical Homemaker of Sap Bush Hollow Farm

Serves 6–8

Ingredients
* Ingredients available at the Saratoga Farmers’ Market

1 recipe Rosemary Herb Rub (below)
4 pounds boneless fresh (uncured) ham (skin-on or skinless is fine) *
2 tablespoons minced shallot (optional, for the reduction sauce) *
2 tablespoons Dijon mustard or Healthy Saratoga Honey Mustard (optional, for the reduction sauce) *
2 tablespoons maple syrup (optional, for the reduction sauce) *
2 cups meat broth (broth may be made from market ingredients) *
4 tablespoons butter (optional, for the reduction sauce)

Rosemary Herb Rub
(Makes about ½ cup)

2 tablespoons crumbled dried rosemary
1 tablespoon crumbled dried oregano
2 tablespoons coarse sea salt
1 tablespoon ground black pepper
5 cloves garlic, minced

Massage the Herb Rub into all surfaces of the meat. If it has not been skinned, use a very sharp knife to cut a series of 1-inch gashes all over the skin, cutting down to the meat without piercing it. Stuff some of the herb rub into each of the cuts. Allow the meat to come to room temperature while you preheat the oven to 325° F.

Place the meat in a roasting pan, insert a meat thermometer, and roast to an internal temperature of 145–160 degrees—depending on how done you like it—about 22 minutes per pound for a boneless roast, 20 minutes per pound for bone-in. Allow the meat to rest for a few minutes before carving so that the juices can settle back down into the meat. Serve au jus (with the pan juices), or make a reduction as follows:

Remove the ham to a cutting board, then set the roasting pan over direct medium heat. Heat the pan drippings until they are bubbling. Add the shallots, Dijon mustard, and maple syrup. Continue cooking, stirring and scraping, until the shallots are clear and the browned bits from the pan are mixed into the paste with the mustard and pan juices. Add the broth and continue to simmer until the sauce is reduced by half. Add the butter one tablespoon at a time, stirring well after each addition. Drizzle the reduction over the meat and serve.