Local, Grass Finished Lamb

I got the last two of the four grass finished lambs that I had ordered on Thursday from Touchstone Farms, now Rappahannock Farms, LLC. Today, we ate a rack of the lamb ribs. My husband and I easily polished off the entire rack. After he finished the last rib, Todd asked "can we make another rack?" I offered to thaw one for tomorrow to which he replied "I mean now." This is still hands down the best lamb we've ever tasted.

I've tried pastured, grass fed lamb from various farmers in the area and while I've had some very good lamb from other wonderful local farmers, I still have a certain loyalty to Touchstone Farms. Not only is the lamb super tender and delicious, Touchstone Farms is the farm that got me started on ordering whole animals and over the fear of using all the different cuts from one animal. Now I routinely order, in addition to whole lambs, a half cow, a half hog, a turkey or two, and between 6 to 12 whole chickens at a time. And if I ever can find a local farmer that will sell it, I would order a whole goat.

Todd and I are pretty fanatical about eating organic, grass fed, and local. Buying directly from the farmer allows me to choose farmers that grow and handle the food properly and sustainably, from what fertilizers go into the soil to whether an animal is humanely butchered. Buying local minimizes my carbon footprint and gives support to small local family farms that ensure the continuation of sustainable farming and biodiversity. And with my buying habits of whole animals and CSA shares, I've become much more diverse in my cooking, to the great benefit of our palates. Easily in the midst of growing season, we would eat in one week several types of meats and a dozen or two different vegetables.

A few tips on buying and using meats and vegetables in bulk:

• Keep a tab for at least a month on how much meat (in weight) and vegetables (in volume) you consume. Use your numbers to calculate how much meat you'll consume in a month, three months, six months, or a year. You should be able to determine from this whether your family will consume a quarter or half a cow, for example, in six months, or a year. For vegetables, calculate how much your family will consume on average in a week. You should be able to determine from this how large a CSA share to purchase.
• Invest in an upright freezer, at least 13 to 14 cu ft that can store food at sub zero.
• When you get a half or whole animal, sort the parts and stock different parts in different sections of the freezer.
• If the CSA offers different pick up days, pick a day when you know you can handle or process the vegetables that day or the day or two after. Since CSA produce are often picked that day or the day before and are picked ripe and ready, you want to make sure you take advantage of it and use the produce soon after you pick it up.
• Plan to make casseroles (like beef stew or braised meat dish) or soups towards the "end" of a CSA week. Often, we will throw the rest of what we haven't used up yet into a casserole or soup.
• Many vegetables can be successfully frozen. Leafy greens that are normally cooked can be washed, dried, and frozen, or blanched prior to freezing. Tomatoes can be frozen as is and tossed into sauces and stews later or cooked down or processed into a sauce prior to freezing. Fermenting is also a great way to preserve your vegetables. I have many a jar of delicious fermented spicy fermented radish in my fridge from all the daikons and jalapenos I got over the summer.
• Plan at least 2 to 4 days in advance for your meat dishes. Every night after dinner, I go "shopping" in my freezers (we have 2 separate upright freezers in addition to 2 fridges) and pull out something to thaw that we will eat in 2 to 4 days. I have the entire door of one of my fridges dedicated to defrosting. The meat goes into one or more of the bins in the door for defrosting, and the bin catches any leaks during defrosting and can easily be rinsed or washed. When I pull out something really big like a turkey, it goes into an empty veggy bin for defrosting.

Since we cook everything we eat and don't eat any pre-prepared or packaged foods, buying meat and produce in bulk really makes great economical sense. Once you get into a routine, you will find that you save not just in terms of the price of the food, but also in terms of time in sourcing and picking up the food.

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First CSA Pickup of the Season

We just got our first CSA pickup from Potomac Vegetable Farms (PVF) yesterday. This is the second year we've signed up for a CSA with PVF, and we just love it. CSA stands for Community Supported Agriculture and is a great way to create a relationship with a local farmer. You pay in advance for a produce subscription, and the farmer plans their growing season based on the number of subscriptions. You receive a share of freshly picked, in season produce weekly for anywhere from 8 to over 20 weeks during the summer and/or fall season. Some farms also offer shares of other products such as flowers, fruits, eggs, milk, and meats. It is a great way to eat local and in season. Also, supporting your local farmer ensures biodiversity, which is so lacking in the mega farms growing masses of corn and other monocrops which require extensive spraying of chemicals and fertilizer to generate a moderate yield.

We signed up for both a summer and a fall share, so our CSA will extend for 24 weeks (16 weeks of summer and 8 weeks of fall produce), from the beginning of June through early November. We live only ten minutes from PVF East so we pick up our share straight from the vienna farm location. Many farms will deliver to various drop sites in addition to pickup at their farm. If you live anywhere in the DC Metro or NoVA area, chances are good that there is a CSA farm or CSA drop site near you. I have compiled a list of local CSAs, listed by location and it can be viewed in the group pages of the Meetup Group that I co-organize.

As CSAs are becoming more and more popular, the shares are filling up very quickly as soon as reservations are open. PVF East usually fills up in a matter of days once registration opens up in February. And no wonder. You can't get any better quality than a CSA. The quality and freshness is akin to growing your own produce. Many CSA farmers use sustainable farming methods, enriching the land through natural means and will harvest the produce shares the day before, sometimes hours before the shares are distributed.

Our first CSA pickup of the season included: garlic scapes, sweet onion, Mei Qing Choy, kale, baby salad greens, oregano, basil, escarole, curly endive, lettuce, a wee cabbage, and a pint of strawberries.

For dinner last night, we had Polyface pork chops, sauteed Mei Qing Choy with garlic scapes and a large salad of fresh baby greens. Life has never been so good. :-)

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