This coming Friday, August 7th is the Christiansen Pastured Pork drop. We will be at Cragin park between 5-5:30pm or 7540 Dean Martin on the south end of the building between 6:30-7pm. If you ordered a whole, half or quarter animal we will be sending out your hanging weight and balance due to you this weekend. Payment is due at this time. There is still time to order some items this weekend if you wanted to. We are looking forward to getting our order of this amazing pork!
Bar10Beef will be here again on Thursday, August 13th. We are taking orders for this drop now. Take note Chuck Roast is 25% off at only $15.75 ea! There are so many different ways to cook and serve a chuck roast, but we love it shredded best. Stock up now!
Organic Produce Boxes have been over the top! We are excited to get them at each Bar10Beef drop. You can order yours for the August 13th drop now. Only $20 for over flowing Organic Produce Box!
Lastly the Pastured Lamb order is going on now. This lamb is going to be the best we have ever! It’s bigger and more tender due to the grass it has been eating up in Panguitch Utah. The butcher in Panguitch will use standard cuts with some ground and stew meat this time. Put your order in now, we only have 30 of these available to sell.
Happy Healthy Eating!
We are in the last week to order Christiansen Pasture Raised Pork! They will drop here in the Las Vegas valley on Friday, August 7th. Drops will be at Cragin park in Las Vegas between 5:00-5:30pm & 7540 Dean Martin between 6:30-7:00pm. There is still whole and half pigs available as well as CSA shares. Check out the 10 lb. deal ground meats, it is quite a savings! We took their maple kissed breakfast sausage (cooked) mixed it with cream cheese and one egg and stuffed it into the tiny sweet peppers. Then broiled them until bubbly, yum! They won’t be back down in Las Vegas until October so if you are running low on your pork get your orders in quick! To order: go onto vegasfoodcoop.com and click the “Christiansen farm“ tab scroll down to drop down menu.
Bar10Beef will be back down on Thursday, August 13th. You can order any of the following: Bar10Beef/Organic Produce Box/Salsa Rox for this drop. We will be dropping 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. We learned so much about the quality of the grass the cattle at Bar10Beef get to eat. These cattle get a Redmond’s Conditioner to naturally detox them but so does the grass they eat! The Organic Produce Boxes have been over flowing with big beautiful produce. The Organic Tomatoes are amazing! To order: go to vegasfoodcoop.com and click the “Bar10 Grass Fed Beef“ tab, “Organic Produce Box” tab or the “Salsa Rox” tab at the top.
It’s time to order our Fall Pasture Raised Grass Fed Lamb! This year we are please to be offering lamb that has been pasture raised on grass similar to the grass at Bar10Beef. Bar10Beef is facilitating the sale of these lamb to us. They will be butchered in Panguitch, UT at a USDA shop and delivered to us by Bar10Beef the end of November. The cost of pasture raised lamb is usually $9 to $12 per pound! We are able to offer this lamb for an average of $6.99 per pound! The lambs will be $2.40 per pound of live animal weight (approx. 100-125 lb.) plus a $96 butcher fee per lamb. There is a 60% loss after butchering, so a 125 lb. lamb will yield 50-60 lb.. of meat per whole lamb. These lambs are bigger than the lambs we have gotten in the past few years. We are taking orders for whole and half lambs. To order go onto vegasfoodcoop.com and click the “Pastured Lamb” tab at the top.
Deposit of $200 on a whole lamb and $100 deposit on a half lamb.
Happy Healthy Eating!
We had a wonderful, informative time last weekend up at Bar10Beef ranch! Those of you who were able to join us, know how much this ranch puts into each cattle raised. We took pictures and film a video that will soon appear on our site. The cattle they raise is more than grass fed and finished, it’s fed grass that has been enriched by enzymes with the permaculture soil naturally supported by Redmond’s clay. This helps detoxify the soil as well as the cattle. This is truly the cleanest grass finished beef available in our opinion. The butcher they use is USDA and only butchers 8 cattle a week with an inspector present at all times! This is unheard of in the industry. We were privileged to tour the farm and then have a great dinner and breakfast the next morning at Hughes’s resort. A beautiful property in Panguitch, Utah if you are looking for the perfect place for an event. We will feature some photos of the property as well.
This Thursday, July 23rd is our next Bar10Beef/Organic Produce Box/Salsa Rox drop. We will be dropping 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. Grass fed beef chuck roast on Sale for $18 through the end of July. Bar10 cooked up this chuck for us at the Co-Op Day and it was the best shredded Bar- B- Q beef I’ve had. Our next drop after this one will be on August 13th. To order: go to vegasfoodcoop.com and click the “Bar10 Grass Fed Beef“ tab or “Organic Produce Box” tab the top.
Our next Christiansen Farm Pastured Pork drop will be on Friday, August 7th. We’ve been cooking Carnitas in the crockpot this summer with our pork roast and tenderloins. We enjoy them as a meal then I shred the left over and freeze it for quick meals later. There is still time to order whole, half pigs. The animals will be going to the butcher towards the end of this week. There is a deposit due at the time of ordering. We will contact you the week before the drop with your hanging weight and balance due. The CSA shares are a great way to try the products from this farm, they include their pork chops which are cut to perfection! They won’t be back down in Las Vegas until October so if you are running low on your pork get your orders in quick! To order: go onto vegasfoodcoop.com and click the “Christiansen farm“ tab scroll down to drop down menu.
Happy Healthy Eating!
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!!
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.