First I must apologies for the email that went out in spanish while we were working on the site. It was a glitch from our web dr. site. We have been trying to make the shopping cart easier to use.
We have a Bar10 Grass Fed Beef/Salsa Rox drop this Thursday, February 26th. We will be at 3920 W. Charleston Blvd. between 11-11:30 in front of the print shop or 7540 Dean Martin Dr. on the south end of the building at Crossfit gym between 12:00-12:30. Our next Bar10 Grass Fed Beef/Salsa Rox Drop will be on Thursday, March 12th. We are accepting orders for that drop now until Monday March 9th. To order go to the “Bar10 Grass Fed Beef” tab at the top of our home page on vegasfoodcoop.com
Our next Christiansen Farm drop for Pastured Pork will be on Friday, April 10th. We are accepting orders for that drop now. To order go to the “Christiansen Farm” tab at the top of our home page on vegasfoodcoop.com
We have put together a group buy for Wild Caught Steelhead Salmon. We have 2 sizes available, a small (under 5.5 lb.) for $35 and a large (over 5.5 lb.) for $40. Each package contains a whole salmon cut into 2 filets (not boneless). To order click the “wild caught salmon” tab at the top of our home page. The salmon will be mailed to us frozen in 40-50 lb. increments to insure shipping quality.
This weekend is the last weekend to order Bar10 100% Grass Fed Beef &Salsa Rox for the drop on Thursday, February 12th. Bar10 has asked that we gather and recycle the insulated liners from their boxes. These liners are expensive and all though they have reorder the liners, they are currently running out before they will receive their order.
We have arranged for pastured chicken eggs again! Although these chickens will not be laying until July sometime we need to gather and recycle egg cartons (dozen only please) now. If we gather enough the ranch won’t have to purchase any and this will keep the cost down for us
Christiansen Farm balances due for Whole, 1/2 and 1/4 animals will be email out this weekend. Be looking for them in your email, if you don’t see it let me know by Monday, February 9th. Christiansen Farm drop will be this coming Friday, February 13th
Happy Healthy Eating!
Sorry to report that we will no longer be able to take orders for eggs. This is due to a variety of reasons. This is not to say we will not offer eggs in the future, it’s just that right now we are unable to. Sometimes it is very difficult to find food that meets our needs and in the quantities required.
Also at the last drop someone mentioned cloudiness in the whites of some of the eggs they received. When the eggs are layed there is some co2 in the whites, this is normal and natural. After a few days it clears up. So freshly laid eggs will have cloudy whites. We have chickens and we see it in their eggs.
Thanks to everyone for their patience at the last drop. I’m not as fast as Carolyn.
Again no eggs for the foreseeable future. Thanks for understanding.
We are so excited to be an affilliate of Mountain Rose Herbs! Mountain Rose Herbs offers high quality organic bulk herbs, gourmet spices, loose leaf teas, essential oils, herbal extracts, and natural body care ingredients. Our extensive selection includes certified organic, fair trade, ethically wild harvested, & Kosher certified botanical products. We have been enjoying their teas and spices for years. You can now go directly from our site to theirs by clicking on the Mountain Rose icon below on the right hand side. With fall coming it’s time to think about making some christmas gifts. Why not try your hand at making vanilla for your friends and family or a basket of home made lotions. I’ve added the recipe for home made vanilla to the recipe page.
The quality of the ingredients makes a difference! Click the icon and check out their amazing site, you are sure to find something inspiring.
I am sad to say that Bar10 will not accept cash any more. Sorry, I know I personally like to pay for everything by cash. There have been several orders placed at each drop recently that have not been picked up or paid for. This has caused Bar10 to come to the conclusion COD order are no longer acceptable.
We have implemented an option to pay by e-check through Intuit payments for those of you who don’t have or like paypal. The site is a secure payment site where you fill in the information on one of your checks and it electronically sends your check payment into our account to pay for your order. So from here on out you have the option of paying for your orders through paypal or by e-check. Please indicate on your order one of the two options. If you want to pay by e-check we will send you an invoice with a pay now button that will lead to the payment site.
If you can please bring clean egg cartons and Bar 10 insulated boxes to the Beef Drop with you. It will help keep everyone’s costs down. Thanks !!!
I loved this post by “Only Grass Fed.com” so I thought I would share it with everyone!!
“Grass fed beef is full of flavor and extremely tender if cooked right. However, the first time you try it, you might be disappointed. The reason is, like most people, you will get caught up in the excitement and rush home to cook this marvelous piece of beef as if it were the same as conventional grain fed beef. You probably will not account for the leanness of the meat and over cook it. Believe us when we say “guilty as charged”.
The first time we bought an expensive piece of all natural, grass fed beef, we were filled with excitement. It was a bone-in ribeye and a thing of beauty. We heated up the grill on high just like we always did with our grocery store bought steaks and threw our ribeye on the grill. Not only did the meat taste different (which we now love and prefer), it was tough, chewy and anything but tender. Talk about disappointment!
Since grass fed beef is high in protein and extremely low in fat, it will usually cook in 30%-50% less time. Additionally, over cooking it will cause this healthful meat to lose many of the beneficial nutrients (the more cooked, the more Omega 3s and CLAs you lose.)
We don’t want you to make the same mistake, so we’ve put together the following grass fed beef cooking tips.
Grass Fed Beef Cooking Tips
1. Lower the cooking temperature. If your grill, oven or stove top is too hot, you will cook off the beneficial fat and dry this beef out quickly. Low and slow is the way to go with this beef. A general rule of thumb is cut the temperature down by at least 50 degrees. For roasts, cook at 225 degrees or in a crock pot. For steaks, you can sear on medium, but then quickly move to low heat to slowly finish the cooking process. Unlike grain fed beef which requires a higher searing temperature, grass fed beef will sear on medium.
2. Invest in a meat thermometer. Most people can cook a conventional grain fed steak perfectly just by eyeballing it. But with grass fed beef, there’s less wiggle room because grass fed beef cooks quickly and can go from perfectly cooked to overcooked in less than a minute. Remove it from the heat source when it is 10 degrees below your desired cooking temperature. Don’t worry, it will continue to cook once it’s taken off the grill.The suggested internal cooking temperatures for grass fed beef are 120 – 140oFahrenheit (which is lower than the USDAs guidelines for beef which is 145 – 175o). Here’s how the grass feed beef cooking guidelines break down:
- Rare — 120F
- Medium Rare — 125F
- Medium — 130F
- Medium Well — 135F
- Well — 140F
Just remember, if you like your meat more on the medium to well done side, make sure you turn the heat way down to allow the meat to cook slowly. Your patience will be rewarded.
note: These suggested cooking temperatures come from The Grass Fed Gourmet cookbook by Shannon Hayes. Per Shannon the same concept applies to all pasture raised meats. Here’s her cooking chart for all pastured meats.
|Meat||Grass Fed Suggested||USDA Recommends|
|Beef & Bison||120 – 140o||145 – 175o|
|Veal||125 – 155o||145 – 175o|
|Lamb & Goat||120 – 145o||145 – 175o|
|Pork||145 – 160o||160 – 170o|
|Chicken & Turkey||165o||165o|
3. Let it rest on the counter top for 10 minutes. While your meat was cooking, all the water molecules were heated up and excited. Resting it allows the juices to redistribute. Cutting into it too soon will allow all the moisture to drain out. The result? More moisture on the plate than in your mouth.
4. Start with steaks and roasts that are at room temperature before cooking. Thaw your meat in the refrigerator, or if you are in a hurry, in an air tight bag submerged in cool water. But never thaw it in the microwave. Once it is thawed, allow it to come to room temperature covered on the counter top before cooking. This prevents the meat from being shocked when you put it on the hot surface.
Follow these tips and you will experience an extremely tender, flavorful and healthful piece of meat.
There are so many great ways to incorporate nuts into your diet,
not only are they very nutritious but also super yummy.
The following recipes are examples of ways to use nuts in your kitchens,
in this case, almonds!
Almond Flour Waffles
1 cup almond flour
1 pinch salt
1 teaspoon baking soda
1/4 cup honey
1 teaspoon vanilla extract
|1.||Preheat waffle iron.|
|2.||Combine almond flour, salt, and baking soda in a large bowl. In a separate bowl,
whisk together the eggs, honey, and vanilla. Stir the flour mixture into the egg mixture.
Grease preheated waffle iron with cooking spray.
|3||Spoon batter onto hot waffle iron. Cook until golden; serve hot.
*This recipes is from allrecipes, www.allrecipes.com
Recently a friend and I spent the day making different types of bars.
As women with children (and husbands) it is super handy to have healthy snacks on hand.
There is something about being able to grab and go, this recipe has proved be
These bars are similar to Lara Bars with a crunch.
You can vary the dried fruits but keep the dates as they work to hold everything together.
*Recipes compliments of www.enlightenedcooking.blogspot.com
1 cup whole raw almonds
1/2 cup dried apricots
1/2 cup prunes
1/2 cup dates
1/4 cup orange juice
1/8 tps. salt
1/4 cup pepitas (raw pumpkin seeds)
1/4 cup raw sunflower seeds
Preheat oven to 300 degrees F. Line a 8×8-inch pan with foil.
1. Place the almonds, apricots, dates, and prunes in a food processor; pulse a few times until coarsely chopped.
2. Add orange juice and salt; pulse until mixture starts to stick together. Add pumpkin seeds and sunflower seeds,
pulsing a few times just to incorporate.
3. Scoop mixture into prepared pan. Using wax paper or plastic wrap, evenly press mixture into pan,using palms.
4. Bake 15 minutes. Remove from oven and cool completely. Use ends of foil to lift bars from pan. Cut into bars,
wrap each bar in plastic wrap and store in refrigerator.
The last recipe I would like to share is for Almond milk. This is a tasty drink and is much more cost effective than buying almond milk at the store!
2 cups almonds
warm filtered water
2 tps. sea salt
1/8 cup raw honey
1 tsp. vanilla extract
1 tsp. almond extract
2 quarts filtered water
1. Soak almonds overnight in warm water.
2. Pour off water and process in food processor to a smooth paste.
3. In a 2-quart jug mix almond paste with other ingredients and enough water to fill the jug.
4. Cover tightly, chill for 12-24 hours
5. Strain if desired using a nut bag, cheesecloth or a fine sieve to separate the milk from the pulp.
* Save your nut pulp for future use in recipes or turn into flour. To make flour from nut pulp, dehydrate the nut pulp and once dry,blend into a fine powder. Enjoy!!
Cold and flu season is upon us, this week I heard of four families that were suffering from illness. So I thought this would be a great time to post an elderberry syrup recipe. Here is a bit of information on elderberries:
"Elderberries are tasty flu fighters. They contain compounds that inhibit the enzyme flu viruses from penetrating our cell membranes and also prevent the virus from invading respiratory tract cells. Taken early enough, as a tea or tincture, you may be able to head off an upcoming illness before it becomes a full-blown flu. They are especially good for bronchitis, colds, coughing, and influenza. Also contains substances that ease inflammation and pain and soothe the intestines, thus making them useful in all inflammatory bowel diseases. It is known to have a gentle laxative action, and their mild tonic action helps to arrest diarrhea." www.bulkherbstore.com
Herbal Elderberry Syrup
1 cup elderberries
1/4 cup thyme (cough)
1/4 cup marshmallow root (sore throats)
1/4 cup cinnamon chips (fights infections)
1 cup spearmint (immune support)
3 cups water
1 1/2 cup honey (coughs, sore throats, antibacterial)
Strainer lined with cheesecloth
In a large pot mix together all dry ingredients. Add water and bring to a boil, turn off burner and let cool for 30 minutes. Strain through cheesecloth lined strainer into a large bowl. Rinse pot then add back the strained liquid. Turn on burner to low and pour in honey. Stir until honey is fully incorporated. Pour into glass container, let cool, then refrigerate. Will stay good in refrigerator for a few months and up to a year. *Compliments of Nicole Carter, Master Herbalist
* Take 1 Tbls per day as a preventative.
* Take up to 1 Tbls per hour if ill.
This is safe for children (honey is not recommended for children is under 1 years old) and pregnant women.
*Remember tomorrow (October 3rd) at midnight is the cutoff for the herb co-op!! So get those orders in!
I absolutely love making and cooking with homemade meat stock. Meat stock aids digestion and has been know for centuries as a healing folk remedy for the digestive track. Homemade meat stock is extremely nourishing; it is full of minerals, vitamins, amino-acids and various other nutrients in a super absorbable form. Gelatin-rich broths are a must for those who cannot afford large amounts of meats in their diets. Gelatin is also useful in the treatment of many disorders, including anemia and other diseases of the blood, diabetes, arthritis, and even the common cold.
So how do you make a good meat stock? Here are two simple delicious recipes that will nourish and renew you and your family this coming fall season.
Good beef broth must be made with several sorts of bones: knuckle bones impart large quantities of gelatin to the broth; marrow bones impart flavor and nutrients of the marrow; and soup (meaty) bones add color and flavor.
2lbs knuckle bones
2lbs marrow bones
2lbs soup bones
4 or more quarts cold filtered water
4 organic egg shells (to add minerals)
3 celery stalks, chopped
5-6 garlic cloves
several sprigs fresh thyme or 1-2 tsp dried thyme
1 tsp peppercorns
1 bunch parsley
Bring to a boil, reduce heat, and simmer stock for at least 12 hours or as long as 72 hours. Strain and discard solids. Use liquid broth.
Chicken stock is particularly gentle on the stomach and is a great way to start out. "In folk wisdom, rich chicken broth-the famous Jewish penicillin- is a valued remedy for the flu. Modern research has confirmed that broth helps prevent and mitigate infectious diseases. The wise food provider, who uses gelatin-rich broth on a daily or frequent basis, provides continuous protection from many health problems."- Nourishing Traditions
1 whole free- range chicken or 2-3 lbs chicken parts
2-4 chicken feet (they are full of gelatin)
4 organic chicken egg shells
4 quarts cold filtered water
2 carrots, chopped
3 celery stalks, chopped
4 whole garlic cloves
1 onion, quartered
1 tsp whole peppercorns
1 bunch parsley
Bring to a boil, reduce heat, and simmer stock for at least 6 hours or as long as 48 hours. Strain and discard solids. Use liquid broth.
When you have removed the larger pieces and strained your broth you can choose to either freeze the broth or can it in a pressure canner. Frozen broth will remain good for about two months. My favorite method is to can the broth, this way it is preserved for up to a year and it is ready when I need it!