Steak Pizzaiola Recipe: Best Way to Use Leftover Steak

Steak pizzaiola alongside sauteed zucchini.

After steaks on Independence Day, we had leftover cooked steak. I was searching for a way to prepare and reheat the steak without cooking it beyond the perfect medium rare doneness that was achieved. Enter steak pizzaiola. Warm, comforting, packed with summer vegetables and herbs. This 30 minute meal was delicious and did not overcook the steak!

This recipe was inspired by this video from Lisa at Farmhouse on Boone.

INGREDIENTS

• 2 Tbsp butter

• 2-3 lb Saint John’s organic, grass-fed steak

• 1 onion, chopped

• 3 cloves garlic, minced

• ½ cup wine, broth, or ¼ cup water + ¼ cup vinegar

• 2-3 fresh tomatoes, chopped or 14.5 oz can roasted tomatoes

• 1 cup peppers, sliced

• 2-3 Tbsp fresh Italian herbs, chopped (basil, rosemary, sage, thyme)

• ¼ tsp red pepper flakes

• 1 cup shredded cheese (mozzarella, cheddar, or jack work best)

METHOD

1. If your steaks aren’t already cooked, season and cook the steaks. Season both sides of steaks with salt and pepper. Heat a heavy-bottomed skillet over medium-high heat until it’s searing hot. Add butter and cook steaks until desired doneness is achieved. Start at 3-4 minutes per side and cook for longer as needed. Set steaks aside to rest.

Saint John’s (absolutely massive) rib steak cooking in cast iron skillet.

2. Add onion to skillet and cook until onions are browned. Add garlic and cook for 1-2 minutes, stirring frequently to avoid burning garlic.

Onions sauteeing.

3. Add wine or broth, tomatoes, peppers, and herbs to the skillet. Simmer 4-5 minutes.

Vegetables and herbs simmering.

4. Slice the steak into thin, bite-sized strips.

Sliced steak.

5. Add steak and red pepper flakes to the pan and turn heat down to low. Add cheese and cover skillet with lid for 1-2 minutes, until cheese melts. Serve immediately.

Steak pizzaiola, ready to serve!

SERVING SUGGESTIONS

• Dinner rolls or garlic bread

• Sauteed zucchini

• Fresh summer salad

• Loaded baked potatoes

• Pasta

Enjoy this herb-packed steak dish! If you try this recipe, let us know by tagging us on Instagram or Facebook.

Antibiotic Resistant Meat: Organic Grass Fed Beef Has Fewer Superbugs

Over the last decade, reports of superbugs (antibiotic-resistant bacteria) have become more commonplace and concerning. We know a primary driver of antibiotic-resistant bacteria is the overuse of antibiotics. Antibiotics are frequently used in humans for disease management when infection is suspected (or even just hormonal acne). The overuse of antibiotics extends to animals raised as livestock, and the consequence for this is transmission of superbugs to humans, through the meat of the animals.

Organic certification requires animals not be administered antibiotics, as antibiotics are routinely given to conventionally raised livestock animals. A new study highlights the difference in organic and conventional meats and contamination with multidrug-resistant bacteria.

Organic Meat Less Likely to Contain “Superbugs”

Saint John’s cows roam and eat in our organic pastures.

A study from the U.S. National Antimicrobial Resistance Monitoring System (NARMS) found that conventionally produced meat samples were more than 400% as likely to have multidrug-resistant contamination compared to organically produced meat. The study covered a total of 39348 meat samples, and 1422 were found to be contaminated with at least one multidrug-resistant organism.

Contaminated meat is much more likely to contribute to food poisoning and serious illness in people who consume it. Because the meat contains drug-resistant bacteria, it can be challenging to treat illness with standard antibiotics, as they simply don’t work to clear the infection.

“The presence of pathogenic bacteria is worrisome in and of itself, considering the possible increased risk of contracting foodborne illness,” says senior author Meghan Davis, DVM, PhD, associate professor in the Department of Environmental Health and Engineering at the Bloomberg School. “If infections turn out to be multidrug resistant, they can be more deadly and more costly to treat.”

An additional risk factor for whether meat is contaminated with drug-resistant bacteria is the type of processing facility used to process and package the meat. There are three main types of meat processors: organic, conventional, or split -- those that handle both organic and conventional meat. The study found that for conventional meats, those processed at conventional facilities were contaminated with bacteria one-third of the time, while conventional meat handled at a split facility was contaminated one-quarter of the time. The difference may be because disinfection of all equipment is required between batches of organic and conventional meats at split processing facilities. This increase in disinfection may result in lower contamination rates.

“How we raise animals matters,” says Davis. “As a veterinarian, I recognize that we sometimes need to use antibiotics to treat sick animals, but taking advantage of opportunities to reduce antibiotics use could benefit everyone. Consumer choice and regulatory oversight are two strategies to do this.”

Why Conventional Livestock Animals Are Given Antibiotics

Cows in a Caged Animal Feeding Operation are given routine antibiotics.

Preventative antibiotic administration is a matter of routine in much of the livestock industry, especially for beef. The overuse of antibiotics in conventional agriculture may be a major contributor to poor gut health in Americans and the development of antibiotic-resistant superbugs. Steroids are also commonly given to increase the rate animals grow in order to improve profit margins.

Antibiotics are routinely given in conventional livestock settings because the animals are largely in Caged Animal Feeding Operations (CAFOs). The animals’ environments are stressful and make them prone to disease, so antibiotics are given en masse to compensate for their unhealthy environment and a lack of nutritious diet. 

How to Avoid Drug Resistant Bacteria Contamination

The best way to avoid drug-resistant bacteria contamination is to choose organic certified meats. Keep in mind that USDA Organic is a needed step in the right direction but far from perfect.

Choosing small, local, organic farms is another way to avoid superbugs because small-scale farms are more likely to use small-scale meat processors that have less likelihood of contamination because of their smaller amount of volume. Talk to your farmer, look at their practices, and find out how they raise their animals and how the meat is processed and packaged.

Our certified organic, grass-fed and grass-finished beef is raised without antibiotics and given our utmost care and attention. Our cows are raised on diverse pasture grass, sunshine, and quality care, providing your family with a healthy protein source. Come see for yourself and taste the difference!

Farm Tours: Come Pet a Cow

Boy approaching cows at one of our farm tours.

We’re offering farm tours on the second Saturday of every month at 10 AM this year through October (and maybe November). Farm tours usually last until about noon. This is an opportunity for you to talk to us, your organic beef farmers, directly. It’s our pleasure to show you our farm and how we turned our land into a regenerative farm. Bring your questions!

Girls exploring the grasses at a farm tour.

What Happens at Farm Tours

We all meet at our family farm in Emmett. We spend some time walking through our pastures and explaining what it means to be an organic, 100% grass-fed and grass-finished beef farm. You will see the rich diversity of plants we grow for our cows to eat (hint: grass-fed, grass-finished beef aren’t eating only grass, there’s a variety grasses and legumes grown for maximum nutrient density) and how we rotate the cows through our pastures to maximize plant growth and health. You will be able to see the cows up close and ask us questions.

One of the joys we experience during farm tours is hearing the stories of how people have come to prioritize quality food as part of their unique healing journeys and maintaining health for their families. We open up discussion on matters of health and nutrition, and we all learn from each others’ knowledge and experience. Farm tours are a family-friendly event where you may also meet with like-minded people (often many interested in the work of the Weston A. Price Foundation).

What to Bring

To dress appropriately, check the weather in Emmett before you come, as it’s sometimes different from the Boise area. This time of year, we recommend bug spray (for mosquitoes), closed-toed shoes, long pants, a hat, and a water bottle. Our pastures are free of weeds and goat-heads, but on occasion the grasses can be tall and wet.

For parents with young children, we recommend a baby carrier over a stroller, unless you have a substantially rugged stroller. It’s not an overwhelming amount of walking, but some young children may tire.

Peter leading a farm tour group.

Scheduling Matters

Please RSVP on Facebook, email us at saintjohnsorganicfarm@gmail.com, or text Susan at (208) 477 - 3723.

It’s essential that you give as much notice as you can if you need to cancel your reservation. We keep group sizes small and often fill up quickly, so a timely cancellation allows someone else to come to the tour.

Our regular farm tours are on the second Saturday of every month, from 10 AM - noon. If you have a group and would like to set up another time for a farm tour, please get in touch with us, we are happy to make arrangements.

Beef at Farm Tours

Reserve bulk beef ahead of the tour, and we will have it ready for you to pick up when you’re here. Beef is also available for order after the tour.

We hope you’ll join us for a scenic walk through our well-kept pastures and fellowship with like-minded people!

Food Shortages: How Local Resilience is The Solution

At the beginning of last year, many Americans feared food and supply shortages. Photos of empty grocery shelves and mountains of toilet paper were shared all over the Internet and news media, further stoking fears of poverty and lack during a time of crisis.

We heard jokes about how toilet paper and backyard chickens were the new currency, and underneath this humor was a growing fear. Fear of running out, fear of hungry bellies, fear of what most of us take for granted when we tuck in to a meal 3 or more times a day. Fear of uncertainty and suffering.

The upside of the temporary grocery shortages last year was an opportunity to shine a light on the weaknesses of our food delivery systems. Supporting local food growers and product makers is a sensible path forward to make strong and sufficient local communities, but it’s not always convenient to support local.

Food Shortages

The food in our grocery stores often travels significant distances, often across the Rio Grande or on enormous barges from Europe and the far East. An estimated 60 percent of fresh fruits and 80 percent of seafood is imported internationally in the U.S.A. Distant travel is also common for fresh food grown in the U.S.A., albeit an opposite shore from many of the consumers.

I’m guilty of buying (imported) fresh raspberries in January, and it’s not until starting my own garden that I learned about the seasonal nature of food and farming. Plants (and animals) simply don’t produce on demand. We can coax nature, but we are ultimately limited by our region, soil, weather, water, budget, and proximity of farms.

Limits aside, the average home-cooked meal in the U.S.A. has ingredients that took 1500 miles of transport to get to the dinner plate. That’s kind of astounding in terms of resources used because people ate well before refrigerated trucks and preservatives were ubiquitous.

Food is shipped to our communities (domestic and international) because:

• Densely populated areas don’t have enough farmers or farmland to supply their local communities

• High consumer demand for out-of-season food

• Over-ripening isn’t as big of a concern with early picking and GMO interference

• It’s cheaper for mega-food corporations to mass produce in one area and ship outward (they undercut local farmers)

What does this have to do with food shortages?

The sprawling, inefficient food system contributes to food shortages because too many communities have grown to rely on food that travels long distances out of convenience and lower cost. When bad weather strikes, like we saw in Texas last winter, the nationwide and global dependencies for chicken were affected. Texas processes and packages most of the nation’s chicken. When Texas was out of power, the price of chicken everywhere in America was up. A winter storm in Texas shouldn’t make my chicken dinner cost more, but it did. Idahoans are capable of growing our own chicken, thank you very much.

Cyber attacks are becoming more of an issue in food delivery as well. This year, JBS SA, a meat producer responsible for 25% of pork and 20% of beef in American grocery stores was hacked, and their crisis translated into meat shortages and a 25-30% price increase for beef, pork, chicken, and hot dogs in our supermarkets.

Whether it’s winter storms or cyber attacks, our food systems are fragile. Grocery stores run on a 3 day inventory. In the event of a panic or emergency, the inventory can be depleted in a matter of hours, as we saw at the beginning of the COVID crisis. Meat, dairy, flour, rice, beans, pasta, paper products, and other household essentials were flying off the shelves at lightning speed. Most markets don’t have much food storage in their attached warehouses, and it only takes one moment of panic for a community to deplete the stock.

Local Resilience

Our organic, grass-fed, local Idaho beef. Take a tour!

A centralized system means a near single point of failure. One winter storm, one hack, or one bad season for farmers could (and did) affect the whole nation and cause food shortages. Shifting to a local food system is a move toward independence and self-reliance of our communities.
Supporting a local food system doesn’t mean eating only food growing in your community or even region. It means starting with what is fresh and readily available in your area, and building your meals out from there. Farmer’s markets, backyard gardens, co-ops, CSAs, local beef, and U-Pick-Its during the growing season are all wonderful starting points with plenty of convenience.

Beautiful view of our farm.

We hope we never face food shortages or supply crises, but instead of hoping, we can use our dollars to vote for a more local, secure future. Supporting local farms is the first step to creating a sustainable food system for Idaho. Join us!

Consider taking the Weston A. Price Foundation’s 50% Pledge: Pledge to spend 50% of your food dollars from local farmers and artisans in your area, and use your remaining budget to enjoy foods from other parts of the world.

In Emmett, we live in the “Valley of Plenty”, and it’s truly a gift. Take advantage and get local food!

One Pan Recipe: Grass Fed Beef and Zucchini Skillet

Grass Fed Beef and Zucchini Skillet

This one pan dish is perfect for using up oodles of zucchini as we get into the latter part of the summer, also known as “zucchini season”.

I recently saw this video by Becca Bristow, where she has a zucchini and turkey dinner, and I decided to adapt it for grass fed beef.

Quick. Simple. Healthful. Delicious. This recipe can stand alone as a tasty weeknight dinner, but I think the condiments take it to the next level. We enjoyed it with sour cream, green onions, sauerkraut, and pickled jalapenos. I have more ideas under “Serving Suggestions” down below. Enjoy!

INGREDIENTS

• 1 c quinoa, rinsed

• 1 ½ c broth or water

• 1 Tbsp butter

• 1 onion, diced

• 4 small or 1 very large zucchini (~ 3-4 cups), chopped

• 1 lb Saint John’s organic grass-fed ground beef

• 4-6 cloves garlic, minced

• 1 tsp dried Italian herbs

• ½  tsp salt

• 2 ½ c grated cheese (We used sharp cheddar, but jack or other mild cheese would work well)

• 4-5 stalks green onions, cut on the bias (optional)

METHOD

Red quinoa in Instant Pot.

Start the quinoa. In the Instant Pot, add rinsed quinoa and broth with a pinch of salt. Cook on the “Manual” High Pressure setting for 1 minute and release the valve after 10 minutes of cool down. Alternatively cook on the stovetop with 2 cups of broth. Bring to boil, cover and reduce to simmer, and simmer for 15-18 minutes.

Onion sauteeing in butter.

Preheat a skillet on medium high and add butter and chopped onion. Cook 5-7 minutes, until onion begins to soften and is opaque. Add a pinch of salt.

Zucchini sauteeing in skillet.

Add chopped zucchini to skillet and continue to cook for 3-4 minutes until zucchini just begins to soften. Add a pinch of salt.

Saint John’s organic, grass-fed ground beef cooking in skillet.

Remove vegetables from pan and add ground beef. Once beef is almost cooked, add minced garlic, Italian herbs, and salt. Continue to cook until beef is completely cooked. Add a pinch of salt.

Beef, vegetables, quinoa, and cheese mixed in skillet.

Remove from heat. Add vegetables, cooked quinoa, and ½ cup of cheese to skillet. Mix well and smooth top to make flat.

Beef and zucchini skillet topped with cheese.

Preheat broiler and top skillet with remaining 2 cups of cheese. Broil 2-3 minutes, checking every minute to prevent burning.

Beef and Zucchini Skillet, ready to serve.

SERVING SUGGESTIONS:

• Seasonal herbs like basil, chives, or rosemary, minced

• Sour cream

• Pickled jalapenos

• Sauerkraut

• Salsa

• Hot sauce

• Paired with a summer garden salad and balsamic dressing

Enjoy this zucchini-packed summer dish! If you try this recipe, let us know by tagging us on Instagram or Facebook.

Is Organic or Non GMO Better? The Truth about Food Labelling

Saint John’s cows grazing on our organic June pastures.

Foods at the supermarket commonly have a variety of labels, including gluten free, kosher, vegan, Organic, and non-GMO. These labels all have distinct qualifications and independent labeling and verification processes. The aim of this article is to help distinguish between USDA certified Organic and the Non-GMO Project’s “non-GMO” label.

Organic vs. non-GMO: Different goals, different requirements

Organic and non-GMO are often sought-after, important labels that many consumers trust when making purchases. While both labels are a step forward from conventional food, they are distinct labels striving to meet different goals.

Non-GMO Project Certification

Non-GMO certification is regulated by the Non-GMO Project and verified with NSF International. The mission of the non-GMO Project is to build and protect a non-GMO food supply. The Non-GMO Project describes itself as a “single issue organization” with a single issue label, which is to inform consumers about the absence of genetically modified organisms (GMOs) in products meeting its standard.

Non-GMO Project requires that a product be verified by third party inspectors and testing laboratories to be compliant with their standard. This includes ingredients part of a product, diets fed to meat, egg, and dairy livestock, and possibility of contamination or contact with GMOs during the harvesting and processing of foods set for the supermarket.

This means that a food meeting the Non-GMO Project standard and sporting the non-GMO label could have been sprayed with glyphosate and other toxicants, and thus wouldn’t be organic. For example, eggs with a non-GMO label come from chickens fed a non-GMO diet, but those chickens could have been raised completely indoors in an unnatural caged animal feeding operation (CAFO).

Clear summer day behind the barn.

USDA Organic Certification

The goal of Organics is to preserve soil health, steward the earth, and grow the most healthful foods without the presence of toxicants. Organic certification is run directly by the governments of the United States and Canada. In the United States, Organic is certified by the USDA.

In order to proudly display the USDA organic label, a product must be free of additives, synthetic pesticides, herbicides, fertilizers, and be non-GMO. For meat to be classified as organic, the USDA requires “animals must be raised in living conditions accommodating their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones.”

Additionally, “The use of genetic engineering, or genetically modified organisms (GMOs), is prohibited in organic products. This means an organic farmer can’t plant GMO seeds, an organic cow can’t eat GMO alfalfa or corn, and an organic soup producer can’t use any GMO ingredients.

To meet the USDA organic regulations, farmers and processors must show they aren’t using GMOs and that they are protecting their products from contact with prohibited substances from farm to table.”

This is good news! All products with a USDA Organic label are also non-GMO.

While non-GMO is a label independent of Organic and doesn’t verify the absence of toxicants, the non-GMO label is an important step in the right direction to ensure our communities can make informed decisions about their food. Non-GMO Verified is a step in the right direction, and Organic is even better. One of the most powerful ways we vote is with our dollar. By choosing non-GMO and Organic, we are choosing a better future for ourselves and our planet.

4th of July Burger Recipe: Barbecue Infused Burger

The 4th of July is just around the corner, and it will be a good day to work out and then fire up the barbecue for some delicious infused burgers!

Some of us will be running a Murph workout on the morning of the 4th with flags flying, as a remembrance of the sacrifice paid by the people willing to pledge their lives, their fortunes, and their sacred honor to win the Liberty we hold dear and enjoy today.

And also because we love to get out and push ourselves and feel that rush of endorphins released by completing hard challenges with friends and brothers and working up an appetite for barbecue!

Then it’s time to cook, and laugh, and shoot off fireworks, and joke about how we like our coffee black and our tea in the harbor, and enjoy time with family and friends.

Long Live Liberty!

I wanted to experiment with a 4th of July burger, but was wondering what that would be. Just sticking an American flag on a toothpick to spear a regular burger would be alright, but seemed a little tacky. So I got thinking about ingredients, and barbecue sauce came to mind. Lots of cultures use sauces to baste grilled meats, but a nice smoky barbecue sauce seemed to me to have a uniquely American flavor to it.

Ingredients:

1 lb Saint John’s Organic Grass-fed ground beef (thawed)

1/3 cup of your favorite barbecue sauce

Salt, pepper, and garlic powder

Prep time: 10 minutes

Cook time: 20 minutes

Overall: 30 minutes

I infused the barbecue sauce into the ground beef as I made up the patties, then we sprinkled the salt, pepper, and garlic powder on one side.

We cooked these on the smoker at 375* for about twenty minutes, flipping them at the 15 minute mark. But you could grill these, or cook in a cast iron skillet, or however you usually like to cook burgers. It might cook a little differently with the extra moisture from the sauce, but it wasn’t a noticeable difference to me.

I topped mine with mayonnaise, a touch more barbecue sauce, and avocado slices.

Bacon and/or some sharp cheese would have gone really well with it.

I hope you enjoy your Independence Day celebration, eat a burger, and wave a flag. God Bless America.

Aaron

Slow Food Movement: Good, Clean, and Fair Food

Saint John’s cows walking in the rapidly growing Spring pasture.

“We don’t want fast food, we want slow food!”

Thirty years ago, this was the chant of a group of Italians protesting the opening of a fast food restaurant at the base of the Spanish Steps in Rome.

The spirit of that event inspired an organization, Slow Food International, to work to preserve local food culture worldwide with a mission for “good, clean, and fair food for all.”

We believe the quality of our food and the attitude in which it is prepared, served, and consumed affects our physical, emotional, and spiritual states. Appreciating the variety of food that comes into season over the course of a year -- the tastes, textures, colors, and variety of preparation methods passed down through generations -- is made fully possible when saying “yes” to slow food.

Paleo Grass Fed Beef Hash Recipe

Slow food vs. Fast food

Slow food stands defiantly in opposition to fast food.

Slow food is thoughtful where fast food is an afterthought. Slow food costs something -- ingredients, labor, and presentation -- where fast food is cheap. Slow food is savored where fast food is merely eaten. Slow food is authentic where fast food is an imitation. Slow food is eaten thankfully with loved ones where fast food is consumed while completing tasks.

Slow food isn’t beautifully plated, expensive restaurant food. It’s food prepared from well-sourced, whole ingredients and consumed with an awareness of what the food is, where it’s from, and gratitude for the labor of workers and bounty of the Earth. This ultimately makes for the most enjoyable food and eating experience, especially when shared with a community.

Bulgogi Beef Bowls Recipe

We are too hurried.

There have been too many times in my adult life where I have garishly wolfed down a fast food burrito during rush hour in the interest of efficiency and saving time. In the long run, this short-sighted attitude around food contributes to overworking, sacrificing personal and environmental health, and a missed opportunity to support local farmers and artisans in exchange for a few moments of time.

Americans are working more than ever and now most families have two parents working -- often leaving less time to cook and enjoy meal times. Our posture toward food has changed in response to this burden.

We expected technology to ease many of our burdens; however, it seems that as technology automates many tasks for us, we are expected to do even more. Something has to give, and it’s usually the food.

Ultimately, our mindset and choices around food come down to what our priorities are. Saying “yes” to one thing means saying “no” to another.

High quality food nourishes us best, and growing and harvesting organic ingredients takes time and effort. The slow food mindset welcomes and appreciates the effort required to procure food as nature intended. Part of this appreciation is accepting the price difference in organic and conventional food.

Properly preparing and savoring food takes time. Cooking is an essential skill that fewer people feel the need to learn because of the widespread availability of cheap, processed food. Be encouraged to pick up a book or watch a YouTube video to learn how to prepare a few of your favorite dishes. If you have children, involve them in the cooking process. You’ll find that cooking whole foods at home saves you money, is healthier, and tastes better, too!

Time together at a Saint John’s Farm Tour.

Family mealtimes matter.

Our busy-ness means we sometimes have to settle for a “quick bite” -- that’s modern life -- but what if families decided to have a home-cooked family dinner most nights? How would that decision affect not only our families’ health but also the attitude and connection between family members?

Anne Fishel, executive director of the Harvard Family Meal Project, says:

“There have been more than 20 years of dozens of studies that document that family dinners are great for the body, the physical health, the brains and academic performance, and the spirit or the mental health, and in terms of nutrition; cardiovascular health is better in teens, there's lower fat and sugar and salt in home cooked meals even if you don't try that hard, there's more fruit, and fiber, and vegetables, and protein in home cooked meals, and lower calories. Kids who grow up having family dinners, when they're on their own tend to eat more healthily and to have lower rates of obesity.

Then the mental health benefits are just incredible. Regular family dinners are associated with lower rates of depression, and anxiety, and substance abuse, and eating disorders, and tobacco use, and early teenage pregnancy, and higher rates of resilience and higher self esteem.”

Family dinners are about more than food -- it’s about connection and taking time to listen and respond to each other. It’s shocking how many families have screens at the table. Try having screen-free meals and see how it affects your family dinner!

Conclusion

Join us in celebrating slow food -- three times a day when we tuck in to the table.

Resources

https://www.slowfood.com/

https://20somethingfinance.com/american-hours-worked-productivity-vacation/

Farm News June 2021

Summer is nearly here!

Spring for us was long, with very little rain and lots of temperature fluctuation, both of which slowed our pasture growth significantly. Fortunately we were able to buy a load of organic hay from Kings Crown Organics to hold over the cows until the irrigation started and the grass could grow and catch up. But now the pastures are looking really good. I love it when cows are belly deep in fresh pasture!

We had our fourth ever C-section in the history of our farm last week. Small mama cow, and a big baby boy. Claire was watching her through Saturday evening and brought in Mama and Jonathan to help assist with the birth, and then made the call at 11pm to bring in the vet. Dr Dan from the Animal Medical Center here in Emmett does a phenomenal job.  It was a long night with a lot of work! But both mama and baby are alive and well.

Dr Dan did the last C-section here four years ago on our cow Holly, and two weeks ago she delivered her third healthy calf since then.

We’re planning a book signing here on the farm for our friend Grace Olmsted who just wrote “Uprooted,” a book about farming in the Emmett Valley. Her grandparents and great grandparents farmed here, and this is their story along with the stories of many other farming families in our area. She met with us several times and our family and farm feature prominently in several chapters. I particularly enjoy her description of our farm “A group of Brown Swiss cattle stand together in a sprawling pasture, feasting on grass…..The sound of their satisfied munching and crunching fills the air, while swallows dance overhead in a dizzying profusion……these cattle are a symbol of full scale agricultural revolt.”

Come see us on Wednesday, June 16th at 6:30pm to get your copy signed! Here’s the facebook event page. Book Signing

Aaron’s book “Share the Gift” will also be available. It’s a collection of notes and stories from his adventures and training over the last 10 years, along with the philosophy of health and farming we hold here. He wrote and illustrated by hand.

We’ve been moving chicken and cow manure into a compost pile, it should be garden gold in short order. It’s amazing how quickly it heats up and starts breaking down the nutrients into a form that is usable to plants. We piled it up and mixed it together, while sprinkling water in to make sure the compost had enough moisture. By the next day it was too hot to put your hand into the pile. So we used the tractor to turn it and add some wood chips to increase the airflow.  It may be available by the five gallon bucket to spice up your garden, stay tuned…..

The raw milk coop idea continues to move forward. Please go to our survey page for more information and let us know if you are interested!

Aaron and Heather and Jonathan ran a Murph workout on Memorial Day with several of our friends, followed by a cold plunge in the Payette River and brunch together. Then as soon as the cows were fed for the day it was time for long naps. We hope you had a lovely time with family, and could take a minute to reflect on the sacrifices of those who went before us to protect and preserve the liberties we enjoy today.

Cheers,

Aaron

Grass Fed Beef Brisket Recipe: Beef Barbacoa Tacos

Beef barbacoa taco.

It’s never a bad time to make tacos. This beef barbacoa recipe is definitely Tex-Mex and full of earthy, pepper flavor. The lime juice pairs beautifully with the chiles in the barbacoa sauce. This preparation is flavorful and kid-friendly as it’s not very spicy. It’s easy to crank up the heat with the right toppings for those that prefer the spice!

This recipe makes use of a slow cooker, though it could be easily adapted for the Instant Pot or oven. Enjoy!

Inspired by Recipe Tin Eats. Our version is similar, but makes several deviations.

INGREDIENTS:

• 2 dried whole chiles, soaked in 4 cups warm water for 30 minutes

• ¾ cup reserved chile water

• ½ cup apple cider vinegar

• 4 tbsp lime juice

• 6 garlic cloves

• 4 tsp  ground cumin

• 4 tsp oregano

• ½ tsp ground cloves

• 1 Saint John’s organic grass fed brisket

• Oil or fat suitable for high heat, avocado oil, tallow, or lard

• Salt and pepper

METHOD:

1. To make the barbacoa sauce, soak the dried whole chiles in warm water for 30 minutes. Reserve ¾ cup of the chile water. Chop off the tops of the chiles and add all ingredients through ground cloves to a blender. Blend until smooth.

Barbacoa sauce, after being blended.

2. Cut brisket into large chunks, about 12-15 total. Salt and pepper the meat.

3. Heat a heavy bottomed skillet over medium-high heat and add oil or fat of choice. When very hot, add the brisket and sear all sides 1-2 minutes each side. It’s best to work in batches to not crowd the pan.

Brisket being seared in bottom of pan.

Brisket in slow cooker, drenched in barbacoa sauce.

4. Add meat to slow cooker. Cover and toss with barbacoa sauce. Cook on low 6-8 hours.

Brisket in slow cooker, drenched in barbacoa sauce.

5. When meat is cooked well and fork tender, shred with two forks and serve!

Topped with a big scoop of sour cream -- can’t go wrong with that!

SERVING SUGGESTIONS:

We enjoyed this as tacos, but you could do burritos, burrito bowls, as a salad meat, or on top of a buttered baked potato.

For tacos, we liked:

• Corn tortillas

• Sour cream

• Pickled jalapenos

• Salsa

• Cilantro 

• Lime juice

Kid friendly!

Enjoy this succulent beef barbacoa dish! If you try this recipe, let us know by tagging us on Instagram or Facebook.