Red meat. Cheese. Butter. What words come to mind when we think about these foods? Fattening. Unhealthy. High cholesterol. Heart disease. The list can go on.
Thinking of Raising Free-Range Pigs? A farmer shares his experiences.
#post_excerptExamine The Pros And Cons Of Pasture Raised Chicken. It's Better Than What's In The Grocery Store, And For Good Reason. Learn Why It's So Healthy and Popular.
What's the difference between conventional cattle and grassfed beef - in the kitchen? Our guide on how to perfectly cook grassfed beef, with tender results.
Learn Why and How to raise chickens on pasture. Chickens grown on pasture produce more flavorful and nutritious eggs and meat.
The supermarket can be a confusing place to shop sometimes, don't you think? For example, I often see brands touting certain characteristics on their
In a Nutshell: Raising pigs on pasture increases the exposure to and intake of forages, which can affect the fatty acid composition of pork. Grass-fed animal fats contain higher proportions of omega-3 fatty acids than grain-fed animals. Increased ...
It all started when we began looking for a more sustainable way to raise rabbits. Rabbits are an amazing source of lean meat, but it seems a shame to keep them in tiny cages eating pellets.&n…
Whether you're just starting out or looking to expand your farm, these small farm animals are sure to bring joy to your homestead.
Providing meat for the family was our lofty goal. The reasons included improved taste and control over how the animal was treated and fed
These homemade sprouted wheat tortillas are made with sprouted wheat flour, lard or butter from pasture-raised animals, and Real Salt. They're healthy and delicious.
In this article, you will learn why we choose to free range our chickens and 10 Ways to keep your hens protected when you free range.
So – why pigs? Why do we raise pigs, why are we raising pigs in the winter, and why choose a particular breed? We chose Idaho Pasture Pigs for several reasons.
Why Lard you might ask? Lard produces a creamy luxurious lather. These are hard, long lasting, moisturizing bars of soap. ~Our 100% lard soaps are handcrafted in small batches here on our farm in Volant, Pennsylvania with lard from our pasture raised pigs. ~We use natural clay for color as well as cleansing, detoxifying and skin refining properties. ~All essential oils are therapeutic grade. NEVER fragrance oils. ~Our high quality lard is rich in Omega-3 fatty acids, Vitamin E, A and D. Lard is very similar to the cellular make up and pH of our skin thus making it very gentle on the skin and readily absorbed, locking in moisture. In our own experience and that of our customers it has helped to clear up problem skin (acne, eczema, rosacea). It will also balance oily skin while still moisturizing and will not clog pores making it a great soap for the face as well as body! ~Great for all skin types and sensitivities. Can also be used as a shampoo bar, laundry stain stick or dish soap. 6 oz. bar Ingredients: 100% Pasture Raised Lard from pigs raised on our farm Lavender essential oil Brazilian Purple Clay Lye
These homemade sprouted wheat tortillas are made with sprouted wheat flour, lard or butter from pasture-raised animals, and Real Salt. They're healthy and delicious.
Silvopasturing is the sustainable (long-term) production of timber, forages and livestock on the same land. Silvopastures are dynamic, symbiotic and intensively managed grazing systems. Scattered s…
Want to know how to raise a pig for meat? Raising and butchering pigs for your freezer can save money. How long to raise a pig to slaughter.
Fueling a Carnivore Lifestyle Centuries ago, our ancestors thrived off a carnivore lifestyle. These animal-based ingredients possess a wide range of nutrients that powered their lifestyles as hunter-gatherers. At Piping Rock, we’re bringing tradition back, with our premium line of grass-fed supplements! Our formulas are derived from pasture-raised animals, hormone and pesticide-free, in either Argentina or New Zealand, providing the best support you need to support your carnivore lifestyle. Piping Rock’s Formula - Grassfed Heart (3,200 mg) - Pasture-Raised Bovine - From Argentina or New Zealand - Non-GMO & Hormone, Pesticide Free Grassfed Beef Heart Our Grassfed Beef Heart supplement is derived from a prime source of bovine, pasture-raised, hormone, and pesticide-free for superior quality. Quick-release capsules deliver a powerful 3,200 mg serving of bovine heart, plus added bovine liver. It's an exceptional source of nutrients to help fuel a carnivore lifestyle and keep you on top.
Following on from the cracking workshop we ran with Joel Salatin in Jamberoo earlier this month, here's the links and resources we devised as
Are you thinking of raising ducks on your little piece of land? These little waddlers can be a fantastic addition to your homestead.
Egg cartons can be surprisingly confusing
Join us for a day on the farm with the Olson family at their 7th annual Norsk Family Farm Day, sponsored by Organic Valley and New Leaf Foods. Bring the whole family and enjoy… Kid’s activities such as train rides and petting baby animals! Kittens, calves, goats, and chicks are confirmed, and many more to be added! Lunch on the farm and homemade ice cream! All the dairy products on the farm are provided by Organic Valley! Along with Organic Prairie Brats and Hot Dogs, Norsk Farm will have hamburgers with Organic Valley American Singles cheese, and Oley's Pizza will be offering some delicious wood fire pizza! Local food vendors Pasture walks Hay rides Square-foot & container gardening Bee-keeping Butter making Educational workshops and more! This is a FREE community event. Learn more about this event
Finding a plant to grow after pigs destroy a pasture.
Whether you’re raising dairy or meat goats on pasture, keeping them healthy and happy requires a few essential elements.
Today I want to show you the best pasture pigs rotational grazing paddock design and how you can raise pigs on pasture in a way that stewards the land well
This Welsh lamb shoulder slow cooker is simple to prepare and loaded with flavor. Welsh lamb is also high in protein, essential fatty acids, iron, and potassium. After browning and simmering in the slow cooker for 5 hours, the meat will be so tender you can cut it with a spoon. It also works equally well to roast the lamb in the oven for 3 hours if you prefer. Alternative instruction are provided below.
Bloat in sheep occurs when fermentation is too rapid or anything interferes with the belching cycle. Here are tips for treating bloating
Pastured poultry is a great way to ensure the healthiest and highest quality meat for your family. Raising meat chickens on pasture....
A list of the best animals for homesteading that you can read over before finalizing. What housing you need, pasture setup, how you can supplement the cost to raise them.
Troy started this piece, Kathy Voth added some, and Jim Gerrish shared his observations. And with all that, we’re still not sure we have an answer. Troy: The heifers moved ahead into a fresh …
Over the years, this recipe which was first posted in 2020, has been our most popular recipe of all time. It makes me so happy that folks are discovering the wonderful health benefits - and deliciousness of grassfed beef live. I want to share the recipe that took me from a liver hater to a liver lover! I think the world’s divided into three groups when it comes to liver: A small minority who love it. A slightly bigger group who have tried it and don’t like it. A vast majority who haven’t tried it (and are convinced they won’t like it). Which group are you in? The reviews on our liver shopping page are a testament to the love affair many people have with liver. I used to be in the middle group - but I recently realized my negative bias was based on two things - I wasn’t cooking it right and I hadn’t had my own Heartstone Farm grass-fed beef liver. SHOP HEARTSTONE FARM 100% GRASS FED BEEF LIVER - Over 80 5-star reviews So now I’m in group #1 - and I’m here to share how I now cook beef liver and why it made all the difference. Here’s the biggest thing I can share - don’t overcook it. That right there will probably turn you from a hater to a lover. You want a bit of pink - no more, no less. The ingredients for this recipe are bacon, milk, onions, and butter - and salt. Don’t skimp on the salt. (By the way, salt is not nearly as bad as you might have thought.) Ingredients 1 pound Heartstone Farm grass-fed beef liver SHOP HERE 4 strips bacon 3 tbsp pasture butter 1 large onion 4 large garlic cloves 10 ounces sliced button mushrooms Instructions Unwrap the beef liver and lay flat on a layer of paper towels. I like to cook it and serve it sliced up. Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry. Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan. Slice onion roughly. Slice the mushrooms. You want your pieces of onion to be similar in size to a bite of liver. Saute the mushrooms and onions on low in bacon grease and butter until they start to soften but the onion is not yet translucent. Add garlic for 30 seconds. Put the onion, mushrooms and garlic to one side of the pan, away from heat. Turn the heat up to medium and add the last tablespoon of butter When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over. Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender Place liver on a platter and cook remaining liver in the same fashion. Toss the bacon bits and smother the liver with them. Add the onions and mushrooms. Serve! I like to have liver about once a month. It’s such a healthy meat, and I think you’ll love it - if you cook it right. CLICK HERE TO SHOP FOR HEARTSTONE FARM GRASS FED BEEF LIVER
Raising turkeys on pasture as opposed to in a tractor can be a good idea if you have space but they will still need additional food. See why here.
