Over the weekend, we were without internet access. After much troubleshooting, it was determined that the modem wasn’t working, and we had to wait until Monday to get a replacement. It was only upon replacing the modem that we found out that it was my cleaning and tidying that was the real cause of our “disconnect” and not a faulty modem. Apparently I unplugged something that was supposed to be plugged in, and, well, the rest is history. And we have a new modem.
It was pretty strange living without any internet access at all for 48 hours. It seems awfully bad to admit to that, but it was a little distressing. I was expecting some emails from customers, and wanted to update the blog, and a few other things, and just simply could not.
So here I am and we are back.
Given our extra time not devoted to computer based life this weekend, I picked up a great book that came out last fall. It is called The Locavore Way and is written by (Western Massachusetts’) Amy Cotler. It is a great read that simplifies and demistifys the way that food becomes yours and why and how the process can be different from farm to farm. She lists ten reasons why eating locally is good for you, and frequently uses lists as a tool to clearly explain and concisely describe farming techniques and consumer preferences. I picked up my copy of the book at World Eye Books on Main Street in Greenfield. They had at least one other copy for sale on the shelf. The book is also available online through the large dealers like Amazon, and I am sure that your loal independent bookseller could order it for you from Storey Publishing.
Amy has a highly informative website, with an entire section devoted to recipes.
So that was one book that I devoured lately. The other is a beef cookbook co-authored by the National Cattleman’s Beef Association & the American Dietetic Association. The book is full of inspired recipes which sound full of flavor, and has a very informative section at the back with cooking suggestions (temps, time and process) cross-referenced beef cut names and charts, and lots more hand reference information. The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More – Over 130 Luscious Lean Beef Recipes for Every Occasion.
It is almost here: the Farmers Market is this Saturday from 9 to noon at Turners Falls High School. Locavores should make note of this event. Anyone who wants to eat healthy meat which is: local, is full of grassfed and pastured flavor, is a heritage (heirloom variety) breed, has been raised with care and respect, never administered antibiotics, medications or strange additives, has been treated humanely through the process of slaughter, and finally is nothing but what we attest to it being… should plan to get some of our beef, pork or veal. If you have not meat my husband, or me, at a farmers market, please take the opportunity and come by. I won’t be there, but he will. We can answer your questions about the way that we raise animals on our farm, the feed that they eat, why heritage breeds taste better than conventional breeds, why we pasture our pigs, what our boys think of the farm, and the best preparation technique for cooking the cuts, share some recipes, and catch up with neighbors.
We enjoy eating as much as we enjoy farming, and we hope it shows. Let us share the fruits of our labors with your family.