Our Organic Strawberry flats will not drop on Saturday, April 25th! The farm didn’t have enough to fill our order so we will get them in about 2 weeks from now. I will know the exact date soon and arrange the drops then.
Our next Bar10 100% Grass Fed Beef/Salsa Rox drop is Thursday, May 7th. We are accepting orders for that drop now. To order go onto vegasfoodcoop.com and click the “Bar10 Grass Fed Beef” tab at the top.
We are continuing are group buy on The Original Himalayan Salt. This salt in is pure, unpolluted, without environmental impact. It usually retails for $29.50 1 kilo. plus shipping! We are getting it for $24 for 1kilo. you can order fine granulated, course granulated or salt stones. To order: go onto vegasfoodcoop.com and click the “order” tab and fill it out, please specify “fine, course or stone”. I will email you a confirmation and payment instructions.
Our next Christiansen Farm Pastured Pork drop will be on Friday, June 5th. This pork taste the way pork use to taste, real! We are accepting order for that drop now. To order go onto vegasfoodcoop.com and click the “Christiansen farm” tab.
Happy Healthy Eating!
We are taking order for Bar10 100% Grass Fed Beef/Salsa Rox Drop on Thursday April 23rd. Bar10Beef continues to have their Chuck Roast on sale for $18 each. This versatile cut of meat works well in the crock pot or slow roasted/braised in the oven. simplyrecipes.com has some great recipes for Chuck Roast. One that I love is their Italian pot roast. They braise the seasoned chuck roast in hot oil on all sides for 10-12 min.then remove the meat and add carrot, celery, and onion and chopped to bite size. Cook string until golden brown, 10-12 min. Add the garlic, parsley, and sage, still and cook 1 min more. Add 1 cup of savory red wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. Let the wine almost evaporated and thickly coats the vegetables, return the meat to the pan and toss it few times to coat it with the savory base. Add 2 more cups of the wine and a bay leaf, raise the heat and bring to a boil. Cover and place in a 300 degree oven. Cook 3-4 hours, turning the roast over every hour. When done chuck up the meat on a plater, let the vegetables and sauce reduce to a thick sauce. Serve with rice, mashed potatoes, or polenta. Yum! To order go onto vegasfoodcoop.com and click the “Bar10 Grass Fed Beef” tab at the top.
3 more days to put in an order for a flat of Organic Strawberries for $35! Orders and payments must be in by April 19th for these. We will drop these on April 25th. To order go onto vegasfoodcoop.com and click the “order” tab.
Group by for Green Pasture Fermented Cod Liver Oil products going on until April 26th! Get the 12+ pricing on any of their products with the group buy even if you only buy one item! Go onto greenpasture.org and pick your items then come back to vegasfoodcoop.com and click the “order” tab to let me know what you want and I’ll place one big order for us all.
Happy Healthy Eating!
We have a small window to order Organic Strawberries from a small farm in California. Strawberries are coming up in the top 5 dirty fruits so we recommend organic when buying these. These berries are sold by the flat approx. 12 lb. They will be available for pick up on April 25th. Those ordering from Henderson can pick up at my house during the day and We will drop them in the evening at Cragin park for those of you who live in the north. I must have orders in by April 19th in order to get payment to them in time for our drop. This a short window of time so get your order in today! You can freeze them, can them or simply eat them! To order: go onto vegasfoodcooop.com and click the “order” tab and fill it out I will send you a confirmation and payment instructions.
The Organic Strawberries are $35 per flat.
We also have a group buy on The Original Himalayan Salt. This salt in is pure, unpolluted, without environmental impact. It usually retails for $29.50 1 kilo. plus shipping! We are getting it for $24 for 1kilo. you can order fine granulated, course granulated or salt stones. To order: go onto vegasfoodcoop.com and click the “order” tab and fill it out, please specify “fine, course or stone”. I will email you a confirmation and payment instructions.
Happy Healthy Eating!
Green Pasture Bulk Buy Order Going on now through April 26th. This is a short time frame to take orders but there are several sales going on until the end of the month and I want to get our order in before they go off sale.
By buying together through the Co-op we are able to get a bulk discount through Green Pastures. Green Pastures carries a variety of pure fish oils which include, Cod liver oil, Emulsified Cod Liver Oil, Skate Liver Oil, Butter Oil, Coconut Ghee, and Coconut Oil. Please visit their website at www.greenpasture.org, for more information on the uses and health benefits of adding fish oils to your diet.
As you are browsing through the products remember as a Co-op we are able to get the 12+ pricing on each product. Then there will be an additional amount for shipping which will be divided by the number of Co-op members ordering. Please pay with paypal after you receive your total.
Taking orders now through April 26th only!
To order please click on the “Order” button and fill out your information including what you would like to order. I will then send you an invoice that you will pay.
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!
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!!