CLEAN, GRASS FED PROTEIN!
The milk for fermented GREEK YOGURT proteins+, is sourced from a California Dairy farm that is highly conscious of, and committed to ethical and sustainable practices. The cows are raised, pastured and farmed in California, producing the milk used to make fermented GREEK YOGURT proteins+, a grass fed dairy, free from: Gluten, Soy , GMO’s, hormones, and antibiotics.
Moroccan Lamb with Squash
*from Grow What You Eat, Eat What You Grow Cookbook;The Green Man’s Guide to Living & Eating Sustainably All Year Round
By Randy Shore
(Don’t forget to learn the answer to our trivia question: “What 3 types of animals are raised on the Shaw Family farm for local markets?” Hint: it’s not the turkeys and it’s not the horses! Refer to shawfamilyfarm.net gallery page for the answers. Learn the answer for your chance to win a copy of “Grow What You Eat, Eat What you Grow Cookbook and some stewing lamb from Hills Foods on Friday Nov 27th)
This hearty stew is traditionally made in a clay vessel called a tagine. Tagine dishes are often meat and vegetable concoctions with a spicy or pungent twist such as Moroccan olives, harissa paste, or preserved lemons.
Serve with couscous or rice pilaf.
1 lb lamb stew meat 1 c. diced onions
1 tsp kosher salt 20 strands saffron or ½ tsp ground
1 Tbsp Ras-el-hanout* or garam masala 3 c. butternut squash, chopped
2 tsp harissa paste ¼ c. pitted Moroccan olives
2 Tbsp extra virgin olive oil 1 Tbsp minced preserved lemon
4 garlic cloves, minced
Preheat oven to 325F
- In a bowl, mix lamb, salt, Ras-el-hanout* and harissa.
- In a large pot or Dutch oven on medium, heat olive oil. Sauté garlic and onions until lightly browned, about 5 minutes.
- Add saffron and enough water to almost cover the lamb.
- Bring to a boil, cover with a lid, and bake for 45 minutes.
- Add squash and bake for another 30 minutes.
- Stir in olives and preserved lemon and bake for 10 more minutes.
*Ras-el-hanout is a spice mixture found in Tunisian, Algerian and Moroccan cuisine. It contains ground cumin and coriander seeds, turmeric, ginger, cardamom, and nutmeg, among other spices.
Beef Bone Stock
*from The Dirty Apron Cookbook
(Don’t forget to learn the answer to our trivia question: “What region of BC does Blue Goose cattle come from?” [go to their website to learn more about them: www.bluegoosecattle.com] for your chance to win a copy of “The Dirty Apron Cookbook” and some stewing beef from Hills Foods on Friday Nov 27th)
11 lbs Beef bones
3 Tbsp Vegetable oil
2 Onions, skin on, roughly chopped
3 Carrots, skin on, roughly chopped
3 Celery stalks, skin on, roughly chopped
1 Bulb garlic, cut in half
6 Sprigs Thyme
15 Whole Peppercorns
4 Tbsp Tomato Paste
28 C. Water
- Preheat oven to 400F. Place the beef bones in a roasting pan and cook until lightly browned, 1 – 1½ hours. Set aside.
- Heat the vegetable oil in a large stockpot over medium-high heat. Add the onions, carrots, celery and garlic and sauté until caramelized, about 15 minutes.
- Stir in the thyme, peppercorns and tomato paste and cook for another 2 minutes.
- Add the beef bones and 26 cups of water and bring to a simmer.
- Place the roasting pan over high heat, add the remaining 2 cups of water, and using a wooden spoon, gently release all the caramelized juices and pieces of meat stuck to the bottom of the pan.
- Pour this liquid into the stockpot and simmer for 5 hours, skimming off any impurities that rise to the surface.
*Chef’s note: gently simmer, never boil stocks at this point of the process, as boiling will make the stock go cloudy.
- Set a fine chinois over a clean saucepan and strain the stock through it. Discard any solids.
- Place the stockpot over high heat and cook the stock until reduced to 8 cups. Remove from the heat and allow the stock to cool.
- Once cool, will keep refrigerated in an airtight container for up to 5 days or frozen in small batches for up to 2 months.
Do you know…
the difference between grain-finished and grass-finished beef? Typically most cows have eaten grass for the majority of their lives, however the last 90-160 days of the animals’ diet may have a greater impact than you may think…
– Grain-finished beef –
Typically the cattle will start their first 7-9 months on a diet of forage (grass, legumes and other forage) however, in the last 90- 160 days the cattle will be transferred onto a high energy ration so they gain weight in preparation of going to market. During this time several of the important nutrients in beef decline heavily due to the grain diet, such as omega-3 and CLA (conjugated linoleic acid).
Consumers are generally more accustomed to purchasing grain-finished beef products available in most supermarkets. It can be distinguished by the bright red meat with white marbling.
– Grass-finished beef –
Cattle is fed nothing outside of their natural diet of grass and other forage items that their digestive system is used to. However, as the grass-finished cattle does not grow as large as the grain-finished, the price tends to be higher due to less yield per animal, as well as the additional time out at pasture for the animals to grow to a marketable size. The meat is less marbled and often described as tasting ‘grassy’ and typically has a chewier texture. The nutritional value is much higher, however due to its texture, people often reject the meat as poor quality compared to the industry standard.
– Certified Organic Beef from Hills Food –
Grazing on grass for the majority of its life, the beef we carry from Hills Foods cattle are switched to a certified organic grain diet for only the last 60 days. This short time is not long enough to cause the same health problems found in conventional grain-finished beef so this beef retains some of the good omega 3 and CLA nutrients. As well, this diet allows the beef to contain excellent marbling of fat which gives consumers the juicy flavourful meat they desire!
Thanks to Hills Foods for this article