1 1/4 C honey
1/4 C soy sauce
8 cloves garlic, finely chopped
1 tsp ground black pepper
6 14oz pork chops
Bring honey, soy sauce and garlic to a boil in small saucepan, reduce heat to simmer for 5 min, until garlic is cooked. Remove from heat & whisk in black pepper. Set aside. Lightly salt chops.
Heat grill to 450. Sear pork chops on all sides, turning frequently to develop a crust on all surfaces, about 7 minutes total. Lower the heat and cook through, continuing to turn, 15-20 minutes more. Cook until internal temp is 140. Brush the chops with honey garlic glaze, and serve with additional glaze.
Recipe adapted from foodandwine.com.
For Sale: Used SunshineUsed sunshine, huh? What the heck am I talking about?
Our farm philosophy is fairly simple: Use plants to capture solar energy. Use livestock to turn human-inedible plants into tasty, nutrient dense, dairy & meat products. Really, the stars of this system are the microbes that exist both in the soil and produce nitrogen, and in the cows' rumens (stomachs) that turn plant fibers into protein.
Beyond this basic philosophy are a million logistical details that influence how the process is completed. Our management focuses on minimizing inputs onto the farm as much as possible. For the cows, that's only salt and minerals including selenium, which our soil in the Northeast is deficient in. We do need to harvest a good portion of our acres for winter feeding because of the layout of our farm, so there are inputs required to do that.
Pigs are not ruminants; they have a simple stomach that functions the same as yours and mine. They don't have the benefit of rumen bacteria and therefore need more essential amino acids supplied in their diet. Their diet includes grain which is an input to our farm; we include excess milk & whey from our dairy which reduces the amount of grain required.
Time on the tractor gives me a chance to catch up on podcasts, and lately I've been binge listening to "Working Cows", a podcast focused on all things related to regenerative farming & ranching with livestock. I believe it was Steve Kenyon in episode 95 that said farmers and ranchers are one of two things: used sunshine salesmen, or earth miners.
If you're not taking full advantage of soil and rumen biology, you're either depleting soil nutrient reserves or need to add nutrients in the form of fertilizers, most of which are petroleum derived. We'd prefer to manage our soils, grass, and livestock in ways that allow us to focus on being used sunshine salesmen! We think you can taste the difference, as well as reaping the health benefits of nutrient dense foods!
Tis the season for Pork Carnitas – the Mexican version of pulled pork! Our pork shoulder roasts are perfect for this tasty dish and if you've never tried them you're missing out! Our roasts have a thick fat cap which will render out as you’re cooking it low & slow, keeping the meat moist & juicy. Traditional carnitas are deep fried in lard, but if you use a cooking vessel close to the size of your roast, you can accomplish the same outcome without adding any lard. I love this explanation behind the science of this cooking technique! (PS We also offer rendered lard if you'd like to try the authentic technique!)
The key to carnitas is crisping up the pork after shredding it – you can do this in a frying pan or under the broiler. Serve carnitas as tacos, enchiladas, burritos, over rice or on a salad. They store well refrigerated or frozen (before crisping) and used as needed!
Rather than reinvent the wheel, here are links to recipes I can recommend: this one uses an oven, and this one offers options for slow cooker or insta pot! Enjoy!
Meet Sam. Sam was born five years ago, the day my grandfather Sam passed away at 96 years young.
My grandpa Sam was born in 1918 and walked to a one room schoolhouse. He provided for his family on the farm, having asked (told?) my grandmother (the new college-educated county extension agent from the city) to marry him on their first date.
He was a Brown Swiss lover, and much to the rest of my family’s irritation and my gratitude, he lit the fire for Brown Swiss in me at an early age & supported it as I grew up. We made an annual pilgrimage to the Eastern Breeders Sale every year together, and more than once went halves on a purchase to expand my cow herd. I wouldn’t be where I am today without his influence on my life.
At his memorial service, our family & friends told stories of my grandfather’s “riches,” despite his modest life as a farmer. So Sam the cow, sired by Richard, was registered as “Crosswinds Rich As Sam”. She actually descends from a maternal line that moved here from Catskill with me, and has my grandfather’s breeding, and it is an “S” named family. This irony of her birthday touches me daily, as I’m a believer in things happening for a reason.
As a rule, our cows don’t kick when we milk. They have no reason to. Sam is a miserable exception. She’s always been a bit, shall we say, flighty. But since she calved most recently, she has been absolutely awful in the parlor. Downright violent. Reaching into her wingspan is putting your life in danger. We have tricks and tools to prevent a cow from kicking, but they barely slow her down. Some days it is a two person operation (which is completely opposite of our philosophy here, with everything set up to flow with one body).
A normal soul would have sent her for a career change long ago. But every day, somehow I have managed to milk her. We are truly blessed to live the life we love, farming. We witness the rhythm of the seasons and the cycles of new life, growth, and harvest that accompany them, and are proud to share the products of our labors with you, our customers. The riches of farm life have been even more poignant in the last year. But there are certainly times that cause you to question your sanity.
I’m sure her attitude is intended to tell me something. I haven’t decided if the message is to persevere when the going gets rough, or to quit while you’re ahead.
One thing is for sure: Sam is lucky that the stubborn gene is as dominant in the brown cow farmer as it is in the big brown cows!
Is sourcing your meat from a local farm that ethically raises animals important to you? Are you overwhelmed by the options and not sure what will work best for you? Let me help you sort this out!
First, answer these questions:
1. How much meat does my household prepare on a daily/weekly/monthly basis?
Every household has unique habits and needs! Determining both how many meals per week typically include meat, and how much meat at each meal, will give you a rough idea how long a bulk purchase might last you. Are you cooking for 1 or 2, or 6 or 8? And are those teenagers (aka bottomless pits) or seniors with smaller appetites? Does one pound of ground beef make one meal plus leftovers for a second, or will you need two pounds to get everyone fed tonight?
2. How much freezer space can I dedicate to meat storage?
The freezer of a typical fridge/freezer can easily hold any of our CSA shares, or one of our 20lb bundles, in addition to a “normal” variety of other frozen items. If you’d like to try ordering a ¼, ½ or whole animal, more freezer space is necessary. Chest/upright freezers can be a great investment, especially if you also want to store fresh fruits or produce harvested in season. You can often find them used on Craigslist or Marketplace, though I’m wary of any that are more than 10 years old (likely limited lifespan and less energy efficient). Try to choose a size freezer that you will fill at least once a year – freezers are most efficient when they are full!
Another option is to rent freezer space as needed. The Ithaca Meat Locker (http://ccetompkins.org/agriculture/buy-local/local-meats/the-meat-locker) offers lockable bins for $3-5/month. Our local grocery store also offers the same service – check into what might be available in your community!
3. How fussy is my household about the cuts of meat we cook with?
Do you only like to cook with your tried & true favorite cuts, or are you open to trying new things? Both our CSA shares and 20 lb bundles include an element of surprise – you do not have complete control over the items you receive. Both DO include staples including ground beef, bacon, and sausage, but the balance of the order will vary. They’re a great opportunity to experiment, perhaps learn a new technique for a new recipe, and push outside your comfort zone on occasion! You can also plan your meals around the meat cuts you receive, rather than having to plan everything from a blank slate.
In contrast, each ¼, ½ or whole animal purchase is cut specifically for your order, so you can choose exactly the items you receive. However, you receive the cuts in proportion to how many are in one animal. There’s only so much bacon & so many steaks in each animal. Your order will also include parts like the shoulder and rump. There’s flexibility in how these parts are processed – they can be cut as roasts, less common steaks, or ground for more sausage/ground beef. You need to be willing to cook with all of the cuts (in some form) or you’ll soon find you’ve used all of the bacon and still have 7/8 of a pig in your freezer!
4. Can my budget handle larger, infrequent outlays for stock-ups, or do I need to purchase on a weekly/monthly basis?
Ordering a ¼, ½ or whole animal is a one-time purchase that will range from $325 to $2400, but because you’re buying a large volume it’s the most cost effective way to purchase our meats. We offer these options every 2-3 months, so you can plan your purchase in advance, perhaps to coincide with a time that you have more cash available (like your tax return!) . We also gladly accept EBT or credit cards.
Teaming up with a friend, neighbor, or family member is another great option for capturing bulk pricing while making the cash outlay and freezer space requirement smaller.
Our CSA shares are a 6 month commitment, which can be paid up front or in monthly installments, making it easier to budget evenly. Our freezer bundles are a one-time purchase with no ongoing commitment, and can be ordered anytime!
Just how much is a ½ pig or ¼ beef?
A ½ pig is roughly 60 lb of meat for your freezer, and might look like 6 lb bacon, 15 lb ham/ham steaks, 10 lb shoulder roasts/steaks, 15 lb chops/loin roasts, 8 lb sausage, 3 lb ribs, 1 lb hocks, 2 lb heart/liver (or more cuts can be ground for more sausage). You’ll need 3-4 cubic feet of freezer space for a 1/2 pig. Double these numbers for a whole pig.
Our beef vary more in size from animal to animal but 150lb is a typical hanging weight for a ¼ for our farm. This might be 35 lb ground beef and/or patties, 10 lb chuck roasts/steaks, 5 lb stew beef, 5 lb soup bones, 4 lb brisket, 10 lb premium steaks, 5 lb sirloin, 10 lb round/rump roasts/steaks, 4 lb short ribs, 4 lb organs. (This is just an example – you choose how it’s cut!) You’ll need about 5 cubic feet of freezer space for a ¼. Double for a ½, double again for a whole beef!
To summarize: if you have freezer space and the ability to make larger, less frequent purchases, stocking up with a ¼, ½ or whole animal is the most cost effective way to purchase local meat. You can place a reservation for pork or beef today! If your freezer space is limiting, our monthly CSA shares divy that purchase up into smaller deliveries. Or, if you’d prefer to not make a monthly commitment, you can order a 20lb bundle whenever it’s convenient, or you can pick and choose by the cut from our current inventory! Hopefully these questions have helped you think about your households’ eating & buying habits and will help you to make the meat purchases that suit you best!
I have a confession – we could care less about football in this house. It would have been cool to see Buffalo make it all the way, just because they’re in our backyard and have been SO FAR from it for so long, but otherwise….The first Sunday of February is just another day.
But football game or not, classic comfort food to warm up from winter weather IS key to survival in this house. Mac n cheese, meatloaf, and chili all make appearances. We make them in large quantities and then feast on the leftovers or toss some in the freezer for quick meals on busy nights. This favorite recipe for Beef Roll Mozzarella adds an Italian twist on a classic meatloaf. Let us know what you think!
(You can stock up on our ground beef at a great price here!)
Beef Roll Mozzarella
1 ½ lb ground beef
1 tsp salt
¼ tsp pepper
1 tsp onion powder
1 egg, beaten
½ C dry bread crumbs
4 oz chopped mushrooms
Liquid from canned mushrooms or ½ C water
½ green pepper, chopped
1 ½ C shredded mozzarella
1 (15oz) can tomato sauce
Combine beef with next 5 ingredients. Add enough water to mushroom liquid to make ½ C. Add to meat mixture with mushrooms and peppers, mix well. Line 9x13 pan with wax paper. Press meat mixture out flat on top of paper in pan. Sprinkle cheese on meat, leaving one border free of cheese. Roll meat with cheese as you would for a jelly roll, removing paper as you roll. Place seam side down in same pan. Spread ½ of tomato sauce over the roll. Cover with foil & bake at 375 for 35 min. Remove foil, spread on remaining sauce, bake 15 minutes more.
What the Heck is a Hock?
If you’ve ever studied our product list and wondered “what exactly is a hock?”, this post is for you! One of the benefits of sourcing food directly from the farmer is that we offer access to nearly every part of the animal, including things you might not find in most stores.
Hocks are the joint on the rear leg of the pig. Sometimes called ham hocks or pork knuckles, they’re adjacent to the shank and then the ham (the rear end of the pig).
Hocks have a good amount of meat attached to bone, so perfect for slow cooking to release the collagen. Because the hock is a joint, there’s a lot of connective tissue, which needs to be cooked low & slow to tenderize. The moist, tender meat is covered in a tasty layer of fat & skin. We generally offer them smoked, which brings a delicious flavor to your table. Hocks star in traditional dishes of many different cultures, but here are two basic recipes to get you started. What's your favorite way to prepare hocks?
Hocks & Beans
1 lb dry beans of your choice (pinto, navy, etc).
1 large smoked ham hock (or 2 small)
1 large onion, finely chopped
2 cloves garlic, minced
2 diced red chili peppers (optional)
1 tsp salt
¼ tsp black pepper
10 C chopped potatoes
2 lb smoked ham hocks
2 C chopped yellow onion
1 C chopped celery
3 cloves garlic, minced
2 ½ tsp salt
1 tsp black pepper
5 C water or broth
1 C heavy cream
Four of Our Family's Favorite Dips
Healthy eating around the holidays is always a challenge. Whether we are “eating to live” (consuming nutrient dense foods only necessary to maintain our bodies) or “living to eat” (making food a more central focus of our daily lives) has been in my thoughts this week. My opinion: Everything is okay in moderation. Indulgence is okay, in moderation. Is filling up on empty calories of junk food worth the health consequences? No! But there are too many foods that are absolutely delicious, that are treasured family traditions, that sharing them with loved ones makes memories and life worthwhile. Whatever those foods are for your family, embrace them and indulge!
Here are 4 of our family’s fast & favorite dip recipes – the perfect accompaniment to family game night or watching the ball drop on New Year’s Eve!
8oz Morning Glory Original
1 quart canned tomatoes
¼ tsp cayenne pepper (or to taste)
Allow cheese to come to room temperature. Heat tomatoes to a simmer in saucepan or microwave. Drain most of juice from tomatoes. Place tomatoes, cheese & pepper in blender and pulse until smooth, scraping sides with a spatula as needed. Refrigerate until serving. Best with fresh veggies or potato chips.
Bacon & Swiss Dip
8oz Morning Glory Original
½ C mayonnaise
4oz Butternut Baby Swiss, grated/cubed
2 tbsp chopped onion
8 slices of bacon, cooked & crumbled
Reserve a handful of bacon crumbles, then mix all other ingredients. Place in a small greased loaf pan. Top with remaining bacon. Bake at 350 for 30 minutes or until browned on top. Serve hot/warm. Best with bagel chips or crackers.
Cheesy Crab (or Chicken) Dip
¼ C butter, softened
4 oz Morning Glory Original, softened
1 C shredded Goblin cheese (or NY cheddar)
1 C sour cream
½ Tbsp minced dry onion
8 oz crab meat or cooked chicken, shredded
Mix all ingredients in bowl, spread in casserole dish. Bake at 350 for 30 minutes or until lightly browned. Serve warm with tortilla chips, crackers, bread bowl, etc. Yield: 4 C
Glorious Fruit Dip
8oz Morning Glory Original
¾ C packed brown sugar
1 C sour cream
1 tsp vanilla
2 tsp lemon juice
1 C cold milk
1 small pkg instant vanilla pudding
Beat together cheese & sugar til creamy. Add rest of ingredients & mix until smooth. Cover & chill. Serve with fresh fruit!
When you open your freezer, are you met with an ice-covered abyss of unidentified objects?
Does the thought of “stocking up” on anything scare you because you’ll have to make more space?
Not sure what you should meal plan because you don’t know what’s left in there?
Whether your freezer is just ½ of a typical fridge, or you have the largest chest you could find, keeping it under control will make your life better!
This hit home last time we returned from the butcher with two truckloads of meat! Our fleet is seven chest and upright freezers, plus the freezers of two extra refrigerators, and keeping track of what’s where, how much inventory we have left, and GETTING IT ALL IN is no easy feat! No lies, I consider myself something of a pro at freezer jenga.
Here are 5 tips to make life with a freezer more enjoyable:
Hopefully these tips will help you keep the Abominable Freezer Monster under control – and make stocking up an easier option!
This year, online ordering & shipment has become commonplace for nearly everyone. You can order just about anything and have it delivered to your doorstep within a few days.
This week, a highly anticipated delivery arrived, but not in an Amazon box. You know you’re a farmer when the most exciting delivery in months arrives in a container like this:
This is a special shipping container charged with liquid nitrogen and used to ship frozen bull semen. It keeps the semen safely frozen at -320⁰ F. UPS drops it in our driveway, we transfer the semen to our liquid nitrogen storage tank, and then the shipper is returned & reused.
We’ve worked hard to reduce purchased inputs in our business, but semen is one of the necessities. Every cow needs to deliver a calf in order to start producing milk. Ideally, they have a calf once a year. And each of these pregnancies requires a semen source. We choose to not keep any bulls on the farm, mostly due to the safety risk, but also because we want to choose the best genetics available to improve our herd.
There are not a lot of other Brown Swiss herds, at least not compared to Holsteins or Jerseys (the two most popular breeds). By purchasing frozen semen, we can utilize bulls from the best herds in the US and Europe, from which we could not feasibly purchase a live bull.
So, about three times a year, this farmer spends a lot of time pouring over catalogs and selecting the best matches for our ladies, just like a fantasy football team. Yep, bulls have stats just like pro athletes. Some are all around all-stars, while others excel in certain traits that we might want to focus on improving.
Most of our semen is ordered from one Wisconsin-based distributer specializing in Brown Swiss, who has been shipping directly to our farm for years. If you’re curious, check them out at brownswiss.com!
This week’s delivery included bulls with names like Spark, Kade, Powerball, Juke & Kingsman. Within a year we will have their calves running around, and in about 3 years their daughters will be producing the milk in your cheese. One small delivery will have a longterm impact on our farm!
There really is no limit to what can be delivered to your door!
I'm half of the Crosswinds farmer duo bringing you farm fresh cheeses, beef, and pork from the heart of the Finger Lakes! Stay tuned for our daily adventures growing a family & a farm, and food for your table. We welcome your questions & comments, but please keep them respectful! For the latest updates, please follow Crosswinds Farm & Creamery on Facebook or Instagram!