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Pantry
In America, mainstream consumers want fresh meat. But what’s the big deal with fresh meat? I prefer to purchase my meat frozen. Here’s 5 reasons why.
OK. I know this is a little confusing. Let’s see if I can shed some light on this.
After a cow is slaughtered, the carcass needs to hang for 10-14 days. This allows the enzymes to increase tenderness. After hanging, it’s butchered.
Now, in a supermarket or butcher shop, the fresh cuts are then put in a case. They sit there until they’re sold. You never know how long they’ve been there. It could be 3-5 days until the meat starts to spoil.
After sitting “fresh” for 3-5 days and not selling, most butchers will then freeze the meat to sell. Now you have old frozen meat. And this is most likely why frozen meat has a bad rep.
On our farm, meat is frozen right after butchering. We call this “fresh frozen”. It’s how farmer Aaron can get you the freshest, highest quality products possible.
When meat is kept in a cooler, bacteria and yeast can grow, albeit slowly. The older it gets, the greater the chance for contamination.
Bacteria and yeast cannot grow when frozen. So frozen meat has basically no chance of spoilage.
Freezing meat has zero effect on the nutritional impact. But, in certain situations, it can impact the color, taste, and texture.
What happens when you freeze meat is that ice crystals are created. If frozen quickly and evenly like is done on our farm, small ice crystals form. When thawed, there is no damage to the meat. Sure, the meat may not have a vibrant red color when frozen. But, when cooked, the quality (color, texture, and taste) and nutritional value should be basically the same as truly fresh meat.
If frozen unevenly or too slowly, large ice crystals form that can damage the flesh. When defrosted, this would cause the meat to bleed and result in a dryer meat when cooked. But, it’s still just as nutritious.
With frozen meat, a farmer does not need to worry about moving fresh meat inventory too quickly. Most cuts of meat will be good to sell for up to a year in the freezer. This means we don’t throw meat away!
A well stocked pantry (including the freezer) is a sure sign of a budding or experienced home cook. And always having a selection of meat is empowering and inspiring.
According to the USDA, any food kept frozen at 32F will be safe to eat indefinitely. The reasoning behind this is that microorganisms cannot grow at this temperature. It is safe.
Meat can be frozen for up to a year without any noticeable quality degradation. After that, it’s safe to consume, but you may notice a decline in color, taste, or texture.
Your freezer can store about 35 lbs of meat per cubic foot. Even in the smallest of freezers, that’s a lot of meat!
This week I’m throwing a HUGE shout out to the on farm staff at Miller’s Biodiversity Farm!
It’s been crazy on the farm. But, the staff have risen to the challenge of supplying food to double the usual demand.
I mean, come on, that’s dedication, loyalty, and hard work. In my eyes, they are heroes.
There are likely more challenges ahead, and the farm staff will take them on as they come. They are committed to problem solving and working through any hurdles that come their way. They are dedicated to making sure your food access remains as steady as possible.
If you’d like to pass a message of appreciation to the farm staff, please do!
https://forms.gle/uLURgF88BLgKKSf49
I will print all submissions out for the farm staff this Monday 5/4.
I’d also like to give a few more shout outs to our drivers, the UPS workers, our group leaders, our printer, and the companies we work with to purchase supplies.
We are not an autonomous unit and rely on outside support to get you your food. We would not be able to continue onward without their dedication.
Oh… and thank you, too!!! You know, the farm wouldn’t be here with your ongoing support and enthusiasm for real small farm food.
It’s you that’s supporting this alternative food system. The more people we get on board, the more secure our food future is.
It’s mid-spring, and that means it’s time to start processing this year’s chickens! After a couple months of waning inventory, we have more chicken in stock now! It will likely sell out quickly, but please know we will have more and more chicken coming throughout the growing season.
There’s been a lot of talk about the emergence of SARS-CoV-2, the virus linked to the Covid-19 pandemic. The main theory is that the virus originated in an open air meat market in Wuhan, China and is a zoonose, meaning it’s a pathogen that transfers directly or indirectly from animals to humans.
Zoonoses are nothing new. Ticks, mosquitos, rats, pigs, birds, and many other animals carry pathogens that can, in certain circumstances, jump to humans and that, in certain circumstances, cause disease in humans. But the real question is, what are those circumstances? And, how can we avoid future pandemics?
There are some that are calling for an end to live animal slaughter markets, claiming that unsanitary conditions of meat processing is what’s contributing to an uptick in zoonoses over the past 10 years. Some are promoting a plant-based diet and getting rid of farmed meat altogether in the belief that there’s no “safe” way to raise and process it. Some believe you need to thoroughly sanitize all groceries and fully cook (or should I say kill) your food.
However, to me it seems that this article in the Independent has the most level headed approach. It’s not livestock in general that’s the issue - it’s industrialized meat that’s dangerous.
Animals are more susceptible to disease when they are under stress. So animals that live in confined feedlots, lack exercise, or are fed an unhealthy diet would be a risk. Animals that need to be given routine antibiotics or hormones to grow are a risk. They have weakened immune systems, which is the perfect environment for pathogens to multiply and mutate. And, when they are confined together with little ventilation… well, you get the point.
Animals raised in natural systems where their health is prioritized makes for happy and healthy animals. The risk of disease is very low when you follow ethical small farming practices.
Our chickens are not contributing to the risk for future pandemics! They are raised in a “health-oriented” system!
Our chickens live in mobile coops. They have a roof for shade and protection from rain, chicken wire walls that provide plenty of ventilation, and open floors so they live on real biodiverse pasture. The coops are moved each day to give them fresh land. They leave behind wonderfully fertilized soil that regenerates fresh pasture.
On top of the seeds and bugs they forage for naturally in pasture, they are also fed a well balanced soy-free feed. Avoiding soy is another way to improve a chicken’s well-being (you can read more about this topic here).
They are not vaccinated. They are not given antibiotics. They are not given hormones. Heck, they’re not given anything synthetic. They are naturally healthy.
Now, more than ever, your food choices matter so much!!! Our vulnerable mainstream food system needs to change NOW.
Food producers need to stop producing the fastest, cheapest food. They need to start valuing animal welfare, regenerating soil, biodiverse ecosystems, and the powerful effects food has on human health. Because, gee, if everything could be in better health, that sure reduces the risk of disease.
You vote with every dollar you spend, and we really appreciate your votes for humane and health-conscious small farmers.
I see a great change happening in food right now. People are ordering online waaaay more than they used to. They are avoiding stores. This is the future for some really important reasons.
You avoid toxic chemicals used to sanitize supermarkets.
By law or their own volition, stores everywhere are now following much stricter sanitation guidelines to keep people “safe”. Now, I do appreciate the efforts to protect the most vulnerable. However, we may be overlooking an evil here - toxic chemicals that can have a negative impact on your health.
The CDC provided guidelines for cleaning and disinfecting facilities, with a handy link to EPA-approved cleaners that will destroy SARS-CoV-2. My first thought is, why are they listed in the EPA’s pesticide section? And my second thought is, many of those are toxic to humans - why are we harming people while trying to protect them?
Let’s take one of the most popular cleaners - Clorox Clean-Up with Bleach (the commercial version). It scored a D in the Environmental Working Group’s Guide to Healthy Cleaning. EWG found moderate concern for asthma or respiratory issues and some concerns for skin allergies and irritation, developmental and reproductive toxicity, and cancer.
So…. let’s just say farm fresh delivery sounds much better to me than the supermarket.
It’s quicker and more convenient.
Everyone wants more time, right? Ordering online, especially when you repeat orders from the same farm, is so much faster!
It takes me about 2 hours to go food shopping with my 3 kids. When I order online from a new store, it probably takes 30-60 minutes. And, when I repeat online grocery orders, it takes less than 10 minutes every time. So much time saved!!!
It’s a more efficient way to get your food.
By ordering directly from a small farmer, you are cutting out a big part of the supermarket supply chain. Think about all the refrigerated warehouses and tractor trailer trucks that you can avoid using by ordering farm fresh food online.
You are also cutting your gas bill, the wear and tear on your vehicle, and toll personal driving takes on the environment and our infrastructure. It’s more efficient for a UPS truck to deliver 100 people’s food orders in one day than those 100 people driving solo to the store and back.
You save money by not using your vehicle.
You are cutting your gas bill, the wear and tear on your vehicle, and the toll personal driving takes on the environment and our infrastructure. It’s more efficient for a driver to deliver 100 people’s food orders in one day than those 100 people driving solo to the store and back.
You save money by buying exactly what you need.
Although prices when ordering food online can be higher than the supermarket (you’re paying for shipping one way or another), you do not suffer from the inane in-store advertising that often results in impulse buying of moderately delicious and questionably healthy food.
It’s a more efficient way to get your food and better for the environment.
By ordering directly from a small farmer, you are cutting out a big part of the supermarket supply chain. Think about all the refrigerated warehouses and tractor trailer trucks that you can avoid using by ordering farm fresh food online.
You can more directly support small farmers.
Small farmers that are regenerating soil, raising animals humanely, and producing nutrient-dense food are worth supporting. We thank you so much for your support of Miller’s Biodiversity Farm!
Farmer Aaron told me a fascinating story. It all started about a month ago when he had way too much manure and offered it to a neighboring conventional farm.
At first, the neighboring farmer said no. Then the farmer said he’d deliver it to him. The neighboring farmer agreed.
The neighboring farmer spread his manure on one half of his pasture and Miller’s manure on the other half. There was a clear divide in the pasture where the manure was spread. Over the next few weeks as the pasture grew in, there was a clear difference between the two sides.
The pasture with Miller’s manure was 1-2 feet higher than the pasture with conventional manure. The neighboring farmer could see it from quite a distance.
Now the neighboring farmer knows that Miller’s has the best sh*t. He wants more manure!
So, what’s going on here? Why did conventional manure result in a lower yield? Why did Miller’s manure result in healthier pasture?
The main reasons why conventional manure is substandard is the routine use of antibiotics, hormones, and synthetic chemical pesticides and fertilizers. Most farms using these practices have mono-cropped fields and confined feeding operations.
The use of antibiotics contributes to antibiotic-resistant bacteria. This transfers in the manure. It not only increases the risk of infectious disease transmission but also disrupts the wonderfully abundant soil microbiology needed for healthy pastures.
The use of hormones in animals creates a false sense of health. Conventional manure simply doesn’t have the same nutrient content as naturally healthy cow manure. The better the food, the healthier the cow, and the more nutrient-rich the manure. And, a side note is that hormones do transfer to manure, get in the water system, and negatively affect the fertility of fish, frogs, and other marine life.
Similarly, the use of synthetic pesticides and herbicides creates a false sense of health in the soil. Chemical fertilizers and pesticides transfer to the corn and soy that is fed to conventional cattle. It then goes in the manure and is spread on pasture. Now you have glyphosate and other chemicals in your field… and not naturally occurring nutrients.
As you can see, there are many reasons that organically grown and regenerative farming practices produce a much higher quality manure.
Farmer Aaron is a regenerative farmer. This means that he is committed to constantly improving the health of his soil, the health of his animals, and the quality of his food.
Farmer Aaron’s manure increases the amount of available minerals in the manure. It improves the natural microbiology of the soil. And, it improves his yields. It just works.
As you can see, there are many reasons that our sh*t is the best.
You can help the cause in your home garden. Stay away from anything synthetic and source quality natural fertilizers. Rotate plants or use permaculture techniques to improve soil quality. Let nature do all it can naturally.
And you can help the cause by supporting farmers who use regenerative farming practices like our farm. Thanks for your support making our world a happier and healthier place to live!
I visited the farm last week. It was such a nice change to my family’s “groundhog day” life for the past few months.
I have three little kids, and they reported that the most exciting part of the visit was the chicks. While we were there, the farmer got 500 baby chicks and 150 baby turkey poults. Wow that’s a lot of cuteness!
Farmer Aaron’s kids led my kids in helping unload the chicks and poults from the boxes and gently placing them in the well prepared greenhouse.
The farmer’s sons Ben (11yo) and John (9yo) are raising the chickens this summer.
The farmer gave them some entrepreneurial incentive. They will earn $0.10 per bird that reaches maturity and is processed. If the birds reach 5 lbs in 8 weeks, they get a bonus of $0.01 per bird. And, if the birds reach 6 lbs in 8 weeks, they get a super bonus of $0.05 per bird.
So, let’s do the math. With 500 chicks, that’s the potential to earn $75!
Farmer Aaron knows his kids are ready for the challenge, and that’s why they were passed this responsibility. It’s parent intuition.
The boys were the ones who readied the greenhouse. They laid a bed of peat, placed feeders and filled them with a specially formulated soy-free feed, set up the watering trays, and turned on the heater.
They will make sure the chickens are fed and watered. They will make sure the temperature is ideal. They will transfer them to the mobile coops when the time comes.
In addition, they need to make sure the foxes and raccoons stay away. That means making sure the dog is around the chickens at night.
However, tragedy struck. The day after the chicks arrived, a few were found dead in the greenhouse. I saw the dismay on the boys’ faces.
Despite all their diligence and hard work, it was as if they had failed. And that can be a difficult thing to deal with... at any age.
The boys quickly took action and told their dad.
Farmer Aaron called Fertrell, the feed company, who reported many farmers were experiencing the same thing this year. You see, the chicks are delivered in the mail, and, due to the virus or whatever, they were one day late. One day longer without food and water took a big toll on the little chicks.
Per the feed company’s advice, they laid down feed on newspaper to make it more easily accessible. They also divided the space they had to roam to make sure they were kept close to the heater. And, they hooked up an additional watering system in the greenhouse.
I saw the boys pick up the birds and move them closer to the feed or dip their beaks in the water. They did everything they could to make sure they were fed and hydrated.
But, you know, they still lost a few more chicks.
These are real life lessons. This is real experiential education.
So much is learned from being passed a responsibility like raising chickens.
Ben and John are learning hard skills. For example, they must know how to read a thermometer, how to count chickens, how to weigh a chicken, and how to do addition, subtraction, and multiplication.
The kids are also learning soft skills. They need to follow instructions, take responsibility for daily tasks, do hard work in all weather, notice changes, problem solve, and know when to ask for help.
I was really inspired by watching farmer Aaron’s kids. So, I started to pass some more tasks at home to my children.
In the morning, I dole out watering the plants, feeding the fish and hamster, cooking breakfast, and unloading the dishwasher. My husband built a small suburban-sized chicken coop and plan to have the kids help with the chickens, too!
What do you do (or have you done) in your home to teach your kids real life skills? I’d love to hear from you!
PS: We are low on chicken inventory right now but have plenty of pastured beef and pork in stock. We should be getting more chicken in stock in late June. These are Ben and John's second clutch of chickens this season!
Please don’t be confused when you visit the store and it looks different. It’s still the same lovely farm! We just have an awesome new look.
Our clip-art logo will soon be history. We are launching our new look right now!
It all started when I was on the farm a couple weeks ago. The farmer’s son Ben (11yo) leant his hat to a cow while she was waiting to be milked.
A cow wearing a hat. It’s a symbol of the relationship between the farmer and his animals.
You see, it’s really the animals that wear the hats on our farm. They are the ones who control the action. And, it’s the farmer’s responsibility to listen and respond.
There are a few things you may notice when you look at the new logo.
Why is the Jersey cow happy? Because it’s surrounded by alfalfa!
Although it may look that way, the farmer’s not really growing “grass” in his fields. It’s mostly alfalfa!
Alfalfa is a nitrogen-fixing legume. It’s a high quality forage packed with protein, minerals, and vitamins. A ton of alfalfa contains as much total digestible nutrients as 25 tons of corn!
Alfalfa makes happy, healthy cows.
“Inspiring Healthy Generations” is farmer Aaron’s motto.
Its Aaron’s mission is to produce real farm fresh, nutrient dense, great tasting food. His vision is to end sickness by enhancing health, nutrition, and happiness. And his purpose is to inspire a generation of healthy children and reduce healthcare costs.
Aaron knows that his work is only the beginning. Farmers and consumers need to continue onward for generations to increase the health and happiness of the soil, the animals, the food, the farmers, and you the consumers!
Thanks for your support, and enjoy the food!
PS: It will take some time to fully transition to the new logo. Digital content on the store is easy. But all printed materials on the farm will slowly be phased out and replaced. Thanks for your patience :)
Farmer Aaron is figuring out how to continually and naturally produce his cured meat products like bacon, hams, pork sausages, beef sausages, and beef snacks without icky synthetic ingredients.
Many people who produce USDA meat insist that you need to add nitrates and nitrites for safety. The big idea is to avoid the risk of botulism. And, yes, we definitely want to do that.
Nitrates and nitrites are used to preserve meat. It’s the reason cured meat is pink or red. It adds a salty flavor. And, it also inhibits the growth of potentially harmful bacteria.
On the flip side, nitrates and nitrites have been linked to an increased risk of cancer. Well, we definitely want to avoid that, too!
Nitrates are pretty inert. But, nitrites can convert into nitrosamines, and these can trigger cancer and other diseases. This is a big topic, and you can learn more about nitrites here.
So… what do “natural” and “organic” meat companies do? Well, they found a natural replacement for adding nitrates and nitrites - celery juice!
It sounds good, right? Celery is natural and is considered healthy. And, companies can slap a “no nitrates or nitrates added” label on their products, making consumers feel safe and educated.
Here’s the kicker. Celery juice naturally contains nitrates and nitrites, sometimes in lesser and sometimes in greater amounts than the synthetic version.
(Oh, and by the way, the same is true for pink salt.)
It’s not shocking that the USDA would allow celery juice or pink salt as a natural replacement. What I’m blown away by again is the false advertising. How could a company put “no nitrates or nitrites added” on the label when they actually were? It’s very mis-leading.
Why can’t we simply cure meat with plain old salt like we have for centuries?
I get it. The risk of disease. With pepperoni or soppressata that’s eaten unheated, it makes sense. We want to avoid preventable disease. But, with something like bacon, ham, or sausage that’s handled properly and cooked all the way through, the risk of disease is basically none.
Please know that we can truly say that no nitrates or nitrites are added to our products - synthetic or natural. None.
Farmer Aaron will continue to learn more about cured meats. There must be a path forward that meets both the farmer’s and the USDA’s standards. There must be a way to produce natural AND safe meat products.
We’ll be sure to keep you posted with any changes to our meat processing or ingredients.
Miller’s Bio Farm started offering produce this spring, knowing that our customers needed access to fresh fruits and veggies during the lockdown. We can tell that our customers like it, because.... well... you keep ordering more fruits and veggies!
Produce offerings this week include broccoli, curly parsley, English hull peas, fresh garlic, garlic scapes, gold grape tomatoes, green cabbage, lettuce, green zucchini, red beets, mini purplette onions, NJ blueberries, ginger, pineapple, slicing cucumbers, snow peas, sweet basil, yellow onions, and white mushrooms.
We are so happy to be able to provide you this service and are happy to solve any produce problems that come our way.
Depleted soils and distance traveled result in less nutritious produce. Our produce comes from local regenerative farmers.
A simple broccoli crown is not what it was 100 years ago, when most soil was naturally rich in vitamins and minerals. Now, after decades of conventional farming practices, soils are depleted.
“A Kushi Institute analysis of nutrient data from 1975 to 1997 found that average calcium levels in 12 fresh vegetables dropped 27 percent; iron levels 37 percent; vitamin A levels 21 percent, and vitamin C levels 30 percent.” (Dirt Poor, Have Fruits and Vegetables Become Less Nutritious?)
Add this to the fact that some fruits and veggies like strawberries or oranges are harvested before they are ripe so they can travel thousands of miles to the consumer… you get the point.
Our produce comes from Lancaster Farm Fresh. The collective of farmers are stewards of land and think forward generationally. They aim to improve the health of communities through fresh nutrient-rich produce as well as the health of the land. It goes hand in hand!
It can be hard to predict exactly what will be available and how much folks will be interested in. We do our best to keep it interesting and get what you want.
Lancaster Farm Fresh’s offerings change every week based on what’s in season and what’s available. Our inventory changes accordingly and is typically updated mid-week.
The on farm manager Lena has been having fun picking different fruits and veggies for you and trying her best to get things that sell out again and again. She hopes you are enjoying it.
Keeping it fresh and avoiding spoiled produce is a constant work in progress.
It can be a challenge to get fruits and veggies to you in perfect condition. Too much condensation or not enough air flow for too long can completely ruin a great cucumber.
The farm staff are constantly improving their packing. And all that they do is in response to your valued feedback!
Different sizes led us to charge by the pound.
We are now selling most produce by the pound! This is because a large tomato and a small tomato should not be the same cost. It not only makes packing easier but also makes charges fairer for you.
We love hearing feedback from our customers. Is there a way we can improve the produce? Is there something you’d like to see that we aren’t carrying?
Farmer Aaron got his first grill ever. Wow! He’s ready to explore grilling this summer, and would love to take you on this adventure with him.
A tried and true meat for the grill is a nice steak. Miller’s has a variety of 100% grass fed and finished steak options for you.
Now, if you’re new to grilling steaks, I highly suggest using a meat thermometer when you get started. This will help you get the perfect cook. I also recommend reading this article about when to salt your steak. Super important!
Steak is pretty basic, but there’s a sophisticated yet simple way to dress it up - compound butter!
It takes your backyard BBQ to 5 Michelin star level (OK I might be exaggerating a bit… but it is pretty darn delicious).
Compound butter is softened butter, whipped with herbs and spices and can be sweet or savory. The flavor combinations are endless. Think garlic and chives, rosemary and thyme, orange or lemon zest, and honey and cinnamon. Mmmmm.
With steak, I prefer to go savory. Check out this recipe.
Garlic Herb Compound Butter Recipe
When your steak is done, serve it with a slice of compound butter on top. It will drip off the sides and add a punch of flavor and a boost of juiciness to your meal.
If steak isn’t your thing, you can use compound butter on so many things - bread, veggies, grilled mushrooms, and corn on the cob.
If steak is your thing, you may want to take advantage of some great bundle deals the farmer has now.
You can save a few dollars per pound on a 10 pack of flat iron steaks, a 20 pack of NY strip steaks, a 10 pack of ranch steaks, or a 10 pack of sirloin steaks. Each bundle comes in individually sealed packages so you can keep it frozen and defrost as needed.
Have any tips about cooking steak? Reply to this email to pass your knowledge on to the farmer!
There’s something oh so satisfying about a delicious BBQ sauce. It’s so versatile. Add a punch of flavor to ribs, burgers, chicken, pulled anything, cocktail meatballs, salad, beans, potatoes, mushrooms, veggie skewers, and more!
But, it can be challenging to find the right BBQ sauce. First, it has to align with your taste buds. Second, it has to align with your diet, And, third, it’s hard to find a store bought sauce without all the junk - fillers, emulsifiers, artificial flavors, etc.
Why not make your own? It’s pretty easy but does take some time to cook down.
Here’s a very loose recipe for creating a BBQ sauce that aligns with your taste and your preferred ingredients. Make your personal secret sauce. It should make about 4 cups of BBQ sauce.
Blend until smooth. Put all ingredients in a blender or use an immersion blender in a pot.
Cook it slowly until reduced by half. Put the mixture into a slow cooker or pot on the stove and bring to a simmer. This is a whole day kind of thing that will make your home smell delicious. Start in the morning, and let it simmer all day.
I recommend tasting the sauce as it cooks down. If you feel it needs a little more of something, add it in! Not spicy enough? Add another pepper. Not tangy enough? Add more vinegar. Not sweet enough? Add more sugar.
Once it’s done cooking, put it through a fine strainer. This will remove all the little bits and make it a creamy sauce. Transfer to a jar and store in the fridge. If you make A LOT, you can always freeze it for later.
One of my favorite ways to use BBQ sauce is with fall-off-the-bone, extremely-messy-to-eat ribs. Check out a recipe for BBQ ribs here.
PS: Farmer Aaron added some great ribs bundles in honor of this week’s newsletter. You can now save by buying a 10-pack of Country Spare Ribs, a 20-pack of Country Spare Ribs, or a 10-pack of Pork Spare Ribs. Check out the ribs bundles here.
I am very much enjoying my grill this summer. In my area, it’s been mostly HOT with not much rain. Perfect grilling weather!
Burgers are so darn quick and easy and typically please even the pickiest eaters. It’s always good to know your family will eat the food you’ve thoughtfully sourced and mindfully prepared. And, we all know burgers are great for gatherings.
The only problem with burgers is that they can get a little boring. So, why not dress it up once in a while?
There are so many ways to elevate a burger. This week, I’d like to touch on my husband’s favorite - a fabulous blue cheese burger!
And, I mean, how can you go wrong? The base is made with juicy 100% grass fed beef, packed with antioxidants, vitamins, and conjugated linoleic acids. Then you layer in the flavors - the umami blue cheese flavor, tangy spicy dijon mustard, sweet onions, and pungent garlic.
An interesting side note about blue cheese - it was discovered by accident!
In the early Middle Ages, all cheese was aged in caves and was naturally susceptible to all kinds of molds. One cheese turned a bluish green color and, to the villagers surprise, it tasted great and they decided to make some more.
I know that the powerful flavor of blue cheese is not for everyone. If you prefer a milder flavor, I recommend subbing with feta or chevre.
Blue Cheese, 8oz, 5 pack
Ground Beef, 20 pack or 40 pack
Beef Patties, 40 pack
Chicken breasts are a favorite in my family. Baked, fried, sauteed, stir fried, or grilled. They’re so versatile and almost always a hit.
In the summer, when I want to keep the heat down in my house and save energy, chicken breasts go on the grill.
I love grilled chicken, because I can make a huge batch quickly and eat it as leftovers throughout the week.
I typically go for the savings and buy the 5-pack or 10-pack and cook it all at once.
Then, I can make chicken sandwiches, chicken salad, cubed chicken, chicken and noodles, chicken quesadillas, chicken stir fry, chicken tacos, chicken ramen, chicken pizza … I mean, there are SO MANY options!
But… here’s the catch. It can be a bit of a challenge to master the art of grilled chicken breasts. They can easily be too dry or crispy on the edges.
You’re in luck this week. I have some great tips for grilling the perfect chicken breasts!
1 - Flatten the meat
Chicken breasts are often thick on one side and thin on the other. This leads to uneven cooking. To get the thick part cooked through, you end up with a dry crispy edge. Not the best, especially for leftovers!
The secret to juicy, evenly cooked chicken breasts is flattening them. It requires a little muscle and is a great way to de-stress.
If the chicken breast is large, cut it in half.
Then, pound it until evenly flat. You could use the smooth side of a fancy meat tenderizing mallet. But, a good old rolling pin, wine bottle, or cast iron skillet will also do the trick.
This can be a messy process. If you’d like to reduce the mess, you can sandwich the breasts in between plastic wrap, wax paper, or silicone baking mats.
The breasts should end up being ¼”-½” thick.
2 - Brine it
Most people marinate chicken breasts in some oil, vinegar, and spices for a few hours to add flavor and moisture. However, make sure the marinade has more fat than anything else. Otherwise, you may end up with tough dry meat.
I prefer to salt brine my chicken breasts. It gives the most moist and juicy breasts.
It’s easy. Mix together 4 Tbsp of salt for every 4 cups of water until dissolved. Put the salt water and breasts in a bag. Let it sit in the fridge for 1-3 hours. Remove and pay dry.
Now, with a salt brine, beware - do not salt the breasts otherwise they will be too salty. Just add some pepper and herbs of your choosing before grilling.
3 - Oil and preheat the grill
After flattening and brining, it would be such a shame for your chicken to stick to the grill. That’s why you should use a little oil on the grates.
Make sure the oil has a high smoking point. Avocado oil, sunflower oil, sesame oil, and grapeseed oil are all good options.
Put some oil on a paper towel or rag. Using tongs, wipe the oil on clean grill grates.
Then preheat your grill at medium high heat.
4 - Cook on medium high heat
Flattened breasts cook quickly. They need about 4 minutes per side.
With chicken, it is important that the meat is cooked through. If you have one, you can double check with a meat thermometer. Chicken is done at 165F.
5 - Let them rest for 5 minutes
It’s worth the wait. Resting meat after cooking gives time for the juices to be reabsorbed and redistributed.
And there you have it. Wonderful grilled chicken breasts!
***We need jars. If you pick up or get door delivery, please read at bottom about how to return jars.***
The COVID pandemic just keeps on giving us new obstacles to overcome. It is a true test of resiliency and community.
First, farmer Aaron dealt with a spontaneous increase in demand. The staff rose to the challenge of fulfilling double the amount of orders. They are amazingly dedicated. You can read about all they did here.
Then, the large scale meat processors closed. Small meat processors became overwhelmed with new clients wanting slots and current clients wanting more slots to meet the increased demand.
Whew - I’m glad we have meat inventory under control. FYI, Miller’s Bio Farm is extra prepared with meat and has some exciting ideas for securing meat processing in the future.
Next, ice packs were in short supply for odd reasons. One ingredient to make the ice blankets comes from China and was unavailable for some time. And, one ingredient to make the ice packs is used for hand sanitizer and was in short supply.
Egg cartons were mysteriously sold out. We don’t really know why this happened but assume it was a breakdown in the supply chain. I’d have to say, our pickup customers rose to the challenge and sent us hundreds of egg cartons for reuse (You know who you are, and thank you!).
There have been shortages of coolers, refrigerated vans, and many other odd things....
But now… our current shortage is JARS!!!
Why are there no jars? Have people been stockpiling them? Are more people canning at home? Is there a material that isn’t available to manufacture them? We don’t exactly know why.
If you pick up at one of our locations or receive door delivery with a private driver, we would very much appreciate it if you returned your jars this week. Instructions are below.
Thanks all your support and your help working through the challenges of the pandemic. The Miller’s team is here for you and committed to remain a reliable food source.
One big lesson I’ve learned from the pandemic is that life is about community.
I cannot rely on the big systems set up. Big agribusiness, healthcare, government, education… they are showing many weaknesses. They are broken systems.
It’s my friends, my family, and the small farms, businesses, and organizations I support that are truly helping me now. Together, we are re-inventing new systems that are sustainable, successful, and reliable.
What unexpected challenges have you faced in the pandemic? What’s helping you through this incredible time?
All the best to you and your family,
Marie (and the Miller’s team)
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HOW TO RETURN JARS
*Pickup location and door delivery only
1- Put the jars in a bag. This is really important. If they happen to break en route, it makes it safer to clean up.
2- For pickup, put the bag in your cooler or give it to your driver. If you use a paper bag, the cooler must be dry. For door delivery, give the bag to the driver or leave a note with instructions.
3- The farm staff will wash and sanitize the jars for reuse.
*We do not offer credit for jar returns. First off, it’s an administrative nightmare. Second, it takes a considerable amount of time and energy to clean the jars for reuse and is not financially sustainable.
Farmer Aaron and his wife Rebecca have a new baby! And she came at the perfect time.
Barbie Miller was born on July 18 weighing 7 lb 10 oz. Barbie is the 6th child in the Miller family. She is named after the three farm staff named Barbie who help prepare and pack your order each week. Baby Barbie brings so much happiness to the farm.
These days, it seems that happiness is lacking. Our world has become consumed with worry and fear and divisiveness. The future is ever changing and uncertain.
This can lead to increased stress and anxiety.
But, there is a remedy and a peaceful protest to this state of life. It’s happiness!
I chatted with farmer Aaron about what makes him happy, and there are many things - smiling babies, satisfied customers, everyone working together, seeing passionate people, and butterflies and birds.
All of Aaron’s kids get really happy when the turkeys gobble. They make weird sounds until the bigger toms get their feathers rustled and finally gobble.
Aaron’s boys are happy doing “big person things” like making hay and driving horses.
Aaron’s oldest daughter Martha finds joy in making bouquets for customers. And, she really loves getting thank yous for the bouquets.
Happiness is contagious. But, it’s still up to you to grab it. It’s not only a state of being, it’s a practice.
Butterflies fly by all the time. If you’re consumed with other thoughts and bogged down with the state of the world, you may not notice them. But, if you can let your guard down, you can notice the butterflies. If you notice the butterflies, you can allow them to bring you happiness. Let it flow through you.
Especially in a world lacking positivity, it’s extra important to make room in your mind for happiness.
It’s about enjoying the simple things in life. It’s a free gift. It's an inspiration. It’s a way to fight back in today’s crazy world.
It has been said that 60 seconds of anger is 1 minute of happiness lost.
What brings you happiness?
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A2/A2 Dairy
Meat & Seafood
