Happenings on the farm, news, and food for thought!
NCAP helps protect our community through environmental health; they inspire the use of ecologically sound solutions to reduce the use of pesticides, and their work is helping so many farmers and communities in the Northwest.
NCAP assisted us in planting a native wildflower pollinator meadow, which is a mutually beneficial piece of land for both bees and farmers. To read their full report, go to http://www.pesticide.org/annual_reports.
By Emily Wahl
I didn’t grow up eating organic food. I’m sure many of you can relate to that. As a girl growing up in rural South Dakota in the nineties, the organic food movement had barely reached our radars. Frugality was the first priority, and my mom was an expert at getting meals on the table on a budget. Dinner was often a grilled meat paired with frozen vegetables or the ubiquitous Hamburger Helper. During the day I ate a fairly steady diet of junk food. A “caramel cappuccino” from a gas station on the way to school, or a box of Cheezits when I returned was common for me. The idea that this could be damaging to my health never occurred to me as I was skinny as a rail. But I was tired most of the time, and beginning to show signs of depression.
It wasn’t until I got to college and started developing more serious problems that I realized my diet had to change.
It has been a long and difficult process, but I have gone from being a person who was often stuck in bed to a person who is excited about what is in store for her life
Over the course of my time in college, my health began to rapidly get worse. I knew that there was something wrong, but I didn’t have the words back then. Today doctors have all sorts of words to define us. Words like autoimmune disease, adrenal fatigue, Hashimotos, and SIBO are all now at my fingertips, and I’m just a Google search away from discovering an overwhelming amount of information. But when I started to develop my problems I didn’t have these words; I didn’t have any understanding.
What I did know is that what we put in our body matters, and I had no hope of recovering my health without drastically changing my diet. It was around this time that I began to start researching what healthy eating really meant. With many competing health theories out there, this was quite the process. But all of the health experts seemed to agree on one thing; that we should be eating REAL food! Our food should be coming from farms or be as close to the source as possible. And it should be raised and grown according to time honored tradition, not sprayed with chemicals that are damaging to our health. I began to understand that it wasn’t just about organic, but about supporting a new, sustainable system of agriculture.
Eating organic and local food became about more than just healing my own body. It began to be about supporting the kind of community and culture that I want to live in. I want to know the people producing my food. I want access to the broad array of culinary delicacies that only come within a local food system. And I don’t want my children to be facing the environmental fall out from unsustainable ecological practices.
There is a lie we tell ourselves; that this will go on forever, and we will never get better.
As I have walked this health journey for over a decade now, there have been many elements that have been essential to healing. I have used supplementation, herbal medicine, therapy, exercise, and lifestyle changes. Organic food alone was definitely not enough to bring about lasting change. But without it, all of these other interventions would have had little effect. It is easy to slip up and eat poorly when we are inundated with the conventional system all around us. But for me, the ramifications of bad eating choices are felt immediately. I could lose all of my energy for days, or be in instant, severe pain. I am extremely grateful to get to live in a place where these conventional, processed foods are not my only option, and I have the ability to access a wide array of amazing local products. Now my diet is largely composed of seasonal produce from Idaho’s small farms, grass-fed beef, and our own backyard eggs.
For me, making a permanent shift to organic eating took a health-crash and the realization that the medical system did not have a pill that would ever substitute for taking ownership over my own health. I got sick and tired of looking at my dreams in the distance and knowing that my body wasn’t strong enough to pursue them. It has been a long and difficult process, but I have gone from being a person who was often stuck in bed to a person who is excited about what is in store for her life. I plan on making my thirties a time of new endeavors and vibrant health!
There is a lie we tell ourselves; that this will go on forever, and we will never get better. But often that lie takes hold because we are stuck in a paradigm created by our dominate food culture. We live in a country that perpetuates illness by making unhealthy food seem normal, and training doctors to only help when the situation becomes dire. I thought I was alone with my problems, but I am beginning to see that I am just one of thousands battling for her health at far too young of an age. We have an opportunity to change the direction of our fast food culture and return to a way of living and eating that will make health the norm and not the exception.
INGREDIENTS:
1/3 cup fresh parsley chopped fine
2 Tbsp minced fresh thyme
1 shallot minced
1 Tbsp Dijon mustard
2 Tbsp olive oil
4 Tbsp unsalted butter room temperature
(1) 4-5 lbs top round roast fat trimmed if needed
1 Tbsp salt
1 Tbsp pepper
DIRECTIONS:
Mix the parsley, thyme, and shallot in a small bowl.
Remove 2 Tbsp of the herb mix to another bowl and set aside.
Add the mustard, and add 1 Tbsp of the oil to the remaining herb mix and stir to combine.
With the previously reserved herbs, mash in the butter with a fork to mix everything well.
Butterfly the roast by carefully cutting down the center of the roast, folding the cut end of the beef back, flattening, until you have cut almost entirely through. This allows for a better seasoning application throughout the beef.
While spread flat, season liberally with salt and pepper on all sides.
Using your fingers, spread the mustard mixture evenly over the interior of the meat.
Fold the meat back up and tie with kitchen twine.
Cover and allow the beef to rest in the fridge at least 4 hours.
When ready to cook, preheat the oven to 275 degrees F.
In a large oven-safe skillet, heat the remaining oil.
Sear the beef on all sides, until just browned, about 5 minutes per side.
Transfer to oven and allow to cook 1 1/2 to 2 hours, or until the meat temps at 125 degrees F.
Carefully transfer the beef to a cutting board to rest.
Spread a generous dollop of the herb butter over the roast and cover with foil.
Allow to rest for 20 minutes before slicing and serving.
2 pounds flank or skirt steak
1 full recipe of Mojo marinade (recipe below)
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo (recipe below)
2 limes, cut in wedges for serving
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
4 vine-ripened tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic gloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the steak for more than 8 hours through, or the fibers break down too much and the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
In a bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use marinade for chicken or beef or as a table condiment.
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes to an hour to allow the flavors to mix.
Serves 6
INGREDIENTS
1/2 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon pepper
6 beef shanks (14 ounces each)
2 tablespoons butter
1 tablespoon olive oil
1/2 cup white wine
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups beef broth
2 medium carrots, chopped
1 medium onion, chopped
1 celery rib, sliced
1 tablespoon dried thyme
1 tablespoon dried oregano
2 bay leaves
3 tablespoons cornstarch
1/4 cup cold water
Gremolata:
1/3 cup minced fresh parsley
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 garlic cloves, minced
DIRECTIONS
In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt, and pepper. Add beef, a few pieces at a time, and shake to coat.
In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves, and remaining salt.
Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.
Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a small bowl, combine the gremolata ingredients.
Serve beef with gremolata and sauce. If desired serve over polenta, mashed potatoes or orzo pasta!
Makes 2 pounds
INGREDIENTS:
1 large onion, cut into 1/2-inch wedges
3 sprigs fresh thyme
3 cloves peeled garlic
3 Tablespoons pickling spice
One 4-pound piece corned beef brisket, rinsed
3 Tablespoons unsalted butter
2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths
4 carrots, cut into 2-inch pieces
1 small head green cabbage, core intact, cut into thick wedges
20 small red potatoes
1/4 cup loosely packed fresh parsley leaves, chopped
Sour cream, prepared horseradish and whole-grain mustard, for serving
DIRECTIONS:
Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an instant pot.
Set and cook on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the instant pot along with the butter.
Put the potatoes in a microwave safe dish and cook for 3 minutes then add the leeks, carrots, cabbage and potatoes to the Instant Pot. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetable and potatoes around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.
Use these gourmet smoked burgers as a template for any flavor combination you desire!
Below are a few of our favorite recipes for toppings, and directions on how to smoke an amazing burger.
Thaw frozen burger in the fridge for 1- 2 days. Working with the thawed burger, a scale, and if you have one a burger press (this is the one I use).
I make 6oz Burgers in my house and usually 12 at a time on a sheet tray. I just season with a good Real Salt or Himalayan Sea Salt and pepper.
Fill the tray of an electric smoker with desired wood chips. I have used apple, Pecan, Hickory, Mesquite, Alder, Cherry…. They are all good but do give differences in flavor so play around.
Then put water in the water tray and turn the smoker on high to preheat to around 200.
Put the burgers in and that is it. You just want to monitor for temperature and that wood chips don't run out.
For a med-well to a well-done burger the guideline is 155 for the internal temp. This will take you 45 min to 1 hour of cook time. For those of you who prefer a less done burger remember to handle your raw meat carefully and have a super good clean source for your meat! We use St. John’s Organic Farm and their locally grown, harvested and butchered beef.
Once the burgers are to temp, remove them and the fun of topping them begins!
Note: If you are making cheeseburgers of any kind, you can add the cheese right in the smoker while the burgers are reaching their last 2-5 degrees of internal temperature. You only want the cheese in there for about 5 minutes so it doesn’t run everywhere.
Brandied Cherry Chutney (makes 1 qt):
4 cups pitted Bing cherries
1/2 cups brandy
1/4-1/2 cup raw honey
2 tsp almond extract
Dash salt
1-2 tbsp cornstarch or arrowroot slurry (equal parts starch and water, mixed)
Place cherries, brandy, honey, salt, and extract in a saucepan and bring to boil.
Cook till cherries are soft (but not falling apart) for about 5 min.
While boiling and stirring constantly add slurry and cook till thick.
Remove from heat and store in a quart jar with a lid.
Use cold room temp or hot!
Strawberry Relish (makes 1 qt):
3-4 cups whole stemmed strawberries
1/2 cup fresh basil leaves
3 tbs raw honey
¼-1/2 cup red wine vinegar
Salt and pepper to taste
In a food processor combine all ingredients and pulse til small chunks but not a paste or sauce. Think pickle relish! Adjust vinegar and seasoning to make it as tart as you want it. The idea is to replace pickles with this relish.
Store in a quart jar in the fridge. The relish with continue to ferment due to the vinegar—this is a good thing! Fermentation helps develop a tasty flavor.
Tzatziki Sauce (makes 1 qt):
1 qt plain, whole milk yogurt
Zest and juice of one lemon
1 clove fresh garlic or 1 tsp garlic powder
½ seeded, unpeeled English cucumber minced or diced
⅛-¼ cup mint leaves
Salt and pepper to taste
Place lemon juice, zest, garlic, salt and pepper, and mint leaves along with yogurt in a food processor and process till smooth.
Add cucumber after the rest is processed to add some texture. Adjust seasonings to taste.
Store in a 1 quart jar in fridge for up to 10 days.
For assembly:
This Burger with thin slices of cucumber over the fresh goat cheese on top of the burger. Put the Tzatziki sauce on both sides of the bun and Arugula in between!
Apricot Salsa (makes 1 qt):
4 cups pitted, halved fresh apricots
Juice of 1 lime
⅛-¼ cup cilantro leaves and stems
½ red onion, peeled and roughly chopped
1 jalapeno, stem off
½ English cucumber
1 tbs raw honey
Salt and Pepper to taste
Combine all ingredients except apricots and cucumber in food processor and blend to almost a paste.
Add in cucumber and ½ the apricots and pulse till small chunks, but not to a paste.
Pour mixture into a bowl.
Pulse remaining apricots to the desired chunk size and add to the rest of the salsa.
Adjust all seasonings to taste!
Store in a quart jar. The salsa should last 2-3 weeks in the fridge.
(Note: this salsa is also great on fish tacos, chicken and tortilla chips!)
For assembly:
Add the sliced gouda to the burgers the last 5 min of cook time. Then assemble with the salsa on both sides of the bun and lettuce on top of the burger!
For these burgers, I place strips of raw bacon on top of the burgers or alternatively wrap the burger patties in bacon before smoking them.
The bacon will cook with the burgers and then the last 5 minutes of cook time I top the burgers with several ounces of my favorite blue cheese to get all melty.
For assembly, they just require a bun, some great lettuce, amazing mustard and (optional) smoked or grilled onions! Yummy!
Mushrooms in Red wine sauce (makes 1 qt):
4 cups chestnut or criminology mushrooms, cleaned and diced
2 tbs avocado oil
Salt and pepper to taste
1 cup red wine like Cabernet or Merlot
3 tbs butter
Heat oil in a large saute pan on high heat till smoking.
Add in mushrooms and season with salt and pepper.
Saute until mushrooms are soft and then deglaze with the red wine.
Simmer until the liquid is reduced by half. Turn the heat to low and add the butter.
Serve right away or keep warm.
(Note: this sauce is also excellent over steak!)
Onion Aioli (the cheater’s way)
1 cup mayonnaise
1 sweet onion or red onion, sliced
Salt and pepper
Dash white vinegar
First, saute or grill onion till caramelized and very soft.
Place the onion in the food processor with salt, pepper, and vinegar and process until it is a paste.
Add in mayonaise and blend until smooth
Have a taste and adjust seasonings according to taste.
Store in the fridge for 1-2 weeks
For assembly:
Top the smoking burgers in the last 5 mins of cook time with a couple of ounces of your favorite Roquefort cheese.
Start with the mayo on each side of the bun, then the burger with the cheese, then top with a good scoop of your mushrooms. Top with your lettuce and shabang! One yummy messy amazing burger!
Bulgogi (불고기, literally "fire meat") is a Korean dish typically made with tender cuts of beef such as top sirloin or tenderloin. Here, we incorporate some of the traditional flavors and ingredients of bulgogi and use ground beef instead. This recipe is full of flavor--a little sweet, a little spicy, a lot savory, and downright delicious.
Note: Gochujang, a Korean fermented chili paste, can be found at most Asian markets or online. If you can’t find it, substitute sriracha or some red chili flakes to taste in this recipe.
Ingredients
1 lb ground beef
2-in piece of fresh ginger, peeled
1 large garlic clove, smashed and peeled
2 scallions (3 if small)
1/4 cup soy sauce
3 tbsp rice vinegar
1 tbsp toasted sesame oil
1 1/2 tbsp brown sugar
1 tbsp gochujang
1 tbsp toasted sesame seeds
To serve:
White rice
Sliced crunchy vegetables of choice (carrots, snap peas, radishes, etc.)
Kimchi or other pickled veggies
Preparation:
1) Prepare the rice according to package directions.
Make the sauce
2) Mince the ginger and garlic clove and put in a small bowl.
Slice 2 scallions (three if they’re small) diagonally crosswise and add to bowl.
Add 1/4 cup soy sauce, 3 tbsp rice vinegar, 1 tbsp toasted sesame oil, and 1 1/2 tbsp brown sugar to the bowl and mix.
Set aside 1 tbsp gochujang and 1 tbsp toasted sesame seeds.
Cook the beef
3) Heat a large skillet over medium-high heat. Once it’s hot, add the beef and break it up with a wooden spoon, cooking until browned. (This may take a little longer than expected—but the caramelized flavor is well worth it!)
Add the sauce mixture and let it simmer, stirring, for about 2 minutes.
Add the gochujang and sesame seeds. Stir until combined and turn off the heat.
Assembly
4) Add beef to bowls with the cooked rice, sliced veggies of choice and some kimchi if you have it. Or add whatever your heart desires—the options are limitless for this bowl! Think roasted squash, shredded lettuce, sautéed lotus root, pickled radishes, etc.
Enjoy!
Korean Bibimbap
Servings: 2-4
1 zucchini
4 oz mushrooms
1 shallot
2 carrots
ginger- about the size of your thumb
2 cloves garlic
¾ cup jasmine rice (or whatever type of rice you prefer)
5 tsp white wine vinegar
1 TBSP sesame oil
1 ½ TBSP sugar
1 tsp sriracha (optional)
3 TBSP soy sauce split in half
10 oz grass fed organic ground beef
vegetable oil
Bring 1 1/4 cups of water to boil in a small pot.
Half the zucchini lengthwise; slice into half moons. Slice mushrooms. Halve, peel, and very thinly slice shallot. Peel carrots and using a peeler, shave lengthwise into ribbons. Peel and grate ginger. Mince garlic.
Once the water is boiling, add your rice and a pinch of salt to the pot. Cover, lower heat to a gentle simmer and cook until tender. About 15-20 minutes.
Toss your shallot into a small bowl with the white wine vinegar and a pinch of salt. Set aside to let it marinate.
In another small bowl, stir together your sesame oil, sugar, sriracha, and half of your soy sauce. Set this aside to drizzle over finished product.
In a large pan, drizzle some vegetable oil and cook up your zucchini, carrots, and mushrooms until tender. They tend to cook at different lengths of time so use separate pans for each of these or just do one at a time. Just put your cooked veggies somewhere to keep warm while you cook the rest.
In a large pan saute your ginger and garlic in a bit of oil until it is fragrant (about 30 seconds). Add your beef and cook till there is no pink. Add the rest of your soy sauce and let the meat cook a bit longer till it is a tad crisp.
Finally, plate your rice with the veggies, beef, shallots and sauce over the top of it. Enjoy!!
