Thursday
May242018

Here's To Our Favorite Farm Moms! (May 2018 Update)

HERE'S TO MOM!
Hey all, it's Shopgirl Kristin here! I was too busy momming to get this out on time, but I had to post a Mother's Day shout out to all the Super Moms who walk through the store doors. I am inspired by you every day! I see you going to great lengths to get your kids real food, sacrificing time and money to do so. I see you stepping out of your comfort zones to take a chance on a new way of eating that will heal your family. I see you reading and researching the latest bit of info that could prove the missing piece to your puzzle as you care for your kids. I see you generously sharing your knowledge with other moms on their journeys. I see you setting up experiences for your children to connect with the farm and their food. I see you working hard to nourish them, body and soul. I hope you know all your efforts are invaluable and each day is adding up to amazing things! Your influence for good cannot be quantified. One thing I love most about my job is watching the Moms (and Dads too!) do what they do best. Here's to you!!



 












CURRENT CLASSES
We're excited to welcome Dr. Rick Henriksen, founder of Kestrel Wellness, to the farm for a class on seasonal allergies. Come with your questions - he's ready to answer them! Farmer Shayn will also be offering his poultry processing class again. It's almost full so register ASAP if you'd like to join us in June.

And we're working out the details with Martha at Abigail's Oven to teach us all about sourdough bread! Once we have a date scheduled we'll post it on our site and social media pages.

Below is what's currently on the calendar. Follow the links to sign up!

Natural Solutions for Your Allergies
THURSDAY, MAY 31 at 6:30pm
Instructor - Dr. Rick Henriksen of Kestrel Wellness

Fowl Fundamentals: The How-To of Harvesting Poultry
SATURDAY, JUNE 23 at 1:00pm
Instructor - Shayn Bowler

Don't forget the opportunity to help us bottle-feed our calves! Every Saturday at 11:00am.

 

HOW WE MILK
This bucket milking system is what we use to milk our cows each morning. Our parlor is built for two cows at a time, and as each gal comes in we thoroughly wash her udder and then attach the milker. It can take anywhere from five to fifteen minutes for her to milk out, depending on the cow. The milk flows through the white tube into the bucket, and then it's poured into our bulk tank where it is immediately chilled to thirty-three degrees. It's the same routine each day and our goal is to keep it that way, as content cows are happy cows. And our happy cows give us the best raw milk around!

We're bottling fresh milk this morning and stocking it on our shelves. As the weather continues to warm the cows give more, so we have plenty at the farm right now. It's a great time to make ice cream, try your hand at cheese, or culture a little extra kefir. If you haven't tasted our raw milk yet stop by and pick up some to try! Gallon $9.00 Half-Gallon $6.00


BULK ORDERS FOR JUNE
Our next bulk orders will be available JUNE 14 & 16. Deposits are due SUNDAY, MAY 31. Angus beef, pork, lamb and salmon are all available - our Corriente beef is sold out for this order. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

CHICKEN UPDATE - We plan on having chicken again in June! We don't have an exact availability date yet but we'll send an email when we do. Whole birds will be offered first, and as we then harvest additional groups we will have cut-ups in stock also.

Turkey is almost gone and will not be in the market again until November. We still have bones, fat, tails, and some leg/thighs in stock.


NEW PRODUCT - PLANTS
Raised here at the farm in our underground greenhouse, these heirloom tomato plants are ready for your garden. There's nothing like a juicy garden grown tomato from your own backyard!  Available at the market and $3/each.

If you're unable to grow your own, we're planting here too and will have farm fresh tomatoes available later this summer along with a variety of other produce. No herbicides. No pesticides. Just locally grown goodness.

We also have a great variety of microgreens which come from our greenhouse. Sunflower, peas, radish, wheatgrass, & more. They're great in smoothies, on salads, or sauteed with your favorite healthy animal fat.




BRING ON THE FAT!
Speaking of animals fats - Do you render them? Cook with them? Bake with them? This is a jar of a pig fat/turkey fat combo our market manager, Kristin, rendered and it's delicious! I use it often to roast vegetables which everyone in our family loves. This is yams & brussels sprouts drizzled with the fat and sprinkled with sea salt. So simple and so good.

Our farm philosophy is to use the whole animal so we do carry a variety of fats - currently beef (also known as suet), pork, turkey, & lamb. Rendering them is quite easy. Add your chopped or ground fat to a large pot or slow cooker, set on a very low heat, let cook for several hours & stir frequently. That's it! You'll have a delicious, healthy fat from a local grass-fed animal to add to your diet.

You can find a list of the different organs, bones & fats we carry right here: Organs & Bones

(Chicken & turkey are seasonal & availability is limited)


BUTTERMILK GOODNESS

Buttermilk pancakes topped with buttermilk syrup. This was heavenly!

When making butter you're left with buttermilk, a slightly sour superfood full of bacteria your gut needs, as well as vitamins, potassium, and calcium. It's considered a cultured or fermented dairy product, and the best when made from raw milk - from your local farm of course. ;)

We recently finished a batch of butter which left us with this amazing buttermilk to use! A few ways we like to eat it:

- Overnight oats
- Buttermilk biscuits
- Homemade Ranch dressing
- Meat marinade
- Overnight buttermilk pancakes (recipe linked)
- Buttermilk Syrup (recipe linked)

So grab some raw milk, skim the cream, & try making some butter! Not only will you have the most beautiful raw butter, but this powerhouse buttermilk to use too.

(If you have a favorite buttermilk recipe please let us know! We're always looking for new ways to use it.)


WISE WORDS

Friday
Apr062018

Signs of Spring (April 2018 Update)



 APRIL SPECIAL!

This month we are offering ground beef cases at a 10% discount beginning Saturday, April 7. Here are the details:

- 40 pound box of 100% grass-fed ground beef
- $216 for the case ($5.40/pound)
- One pound packages
- Ready during farm hours


Ground beef is one of those staples that's great to have in your freezer. It can be used so many different ways in so many different recipes.

These are boxed and ready to go - just ask in the store when you stop by.

(Offer good while supplies last. Offer applies only to CASES of ground beef, not individual ground beef packages in the UNM store.)

 

 

CURRENT CLASSES
We have a couple of exciting new events scheduled as well as a repeat of some favorites. Kristin will be preaching probiotics tomorrow and we still have a few seats available. If you haven't been to one of Kristin's classes yet you're in for a treat. Tasty samples, awesome demos, and a fun, lively discussion on the ins & outs of raw milk kefir & yogurt.

Farmer Shayn will be offering two workshops on butter making & poultry processing. Both of these are have very limited seating in order to give each participant individual hands-on training.

Below is what's currently on the calendar. Follow the links to sign up!

Yogurt & Kefir: A Probiotic Party
SATURDAY, APRIL 7 at 1:00pm

Crafting Cultured Butter
THURSDAY, APRIL 12 at 6:30pm

Fowl Fundamentals: The How-To of Harvesting Poultry
SATURDAY, APRIL 14 at 1:00pm

And don't forget the opportunity to help us bottle-feed our calves! Every Saturday at 11:00am.


 

SIGNS OF SPRING
The sun is shining, green is popping up everywhere, and we're busy planting on the farm. We appreciate & value the rainy days, but we love the warmth on our faces now that winter is done.

Farmer Shayn and his favorite guys have been hard at work, discing & tilling & planting. All three are draft horses but different breeds. Pete & Paul (brown) are our two Brabant horses and nine years old. They work flawlessly together and show us what a good team can accomplish. King (white) is our Percheron. He's our farm veteran, in his late 20's(!), and we love his calm steadiness. Not only are they beautiful animals but an integral part of our UNM team.
















 




We've also enjoyed these new, cute faces. There have been a lot of birth days on the farm over the past couple of months!



BULK ORDERS FOR MAY

Our next bulk orders will be available MAY 17 & 19. Deposits are due SUNDAY, APRIL 29. Corriente & Angus beef, pork, lamb and salmon are all available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

NEW PRODUCT - VITAL PROTEINS
We love Vital Proteins and many of you do too. Their products come from grass-fed and pastured animals, and help add some awesome nutrition into your diet. We currently have single servings of beef broth and chicken broth, along with containers of beef gelatin (love this for thickening home made yogurt). And beef liver capsules just arrived - a great way to get the awesome nutrients from liver without actually eating liver...for those of us who just can't seem to enjoy it yet. :)

We're also taste-testing different collagens and will have those in the store soon. So far the dark chocolate & berry mix is our favorite!



















THE DARK SIDE
If you picked up milk from us over the past month you'll notice a slight difference in appearance. All of our cartons will now have black lids instead of white. Why the change?

In 2016 our state government passed HB194, requiring that raw milk sold in Utah must now also have "a specific colored label as determined by the department by rule". This was done to further distinguish raw milk for consumers in order to allow dairies to sell both raw & pasteurized milk from the same location. It was decided that this "label" would be black caps and it's now time for us to be in compliance.

So if the jug stating "RAW MILK" doesn't give it away, now you have black caps to assist you in telling the difference. ;)

Silly? We think so. Do we plan on selling pasteurized milk too? No, because...yuck. Instead of adding more laws to raw milk could we look at requiring pasteurized milk to have a "specific colored label"? Hmmm, now there's an idea!

The bottom line is that although the cap color has changed (we now joke that we've gone to "the dark side"), our raw milk is still the same, creamy, grass-fed goodness it's always been. Drink up!





















WISE WORDS
















Monday
Mar122018

Shoulder Roast Special (March 2018 Update)

(**SOLD OUT**)!
For a short time we are offering a handful of beef shoulder roast cases at over a 30% discount. Here are the details:

- 40 pound box of 100% grass-fed beef shoulder roast
- $170 for the case ($4.25/pound)
- Average roast size between 3-5 pounds
- Ready during farm hours
- Limited quantity on hand

These are boxed and ready to go - just ask in the store when you stop by.

Shoulders (a.k.a. Chuck Roast) are one of my favorites to cook. They have beautiful marbling throughout and shred so easily. The meat is tender, moist, and full of flavor. The photo shows one cooked on low in a crock pot for ten hours then shredded to perfection.

(Offer good while supplies last. Offer applies only to CASES of beef shoulder roasts, not individual roasts in the UNM store.)

 

CURRENT CLASSES
We have a couple of exciting new events scheduled as well as a repeat of some favorites. Farmer Shayn will be offering two workshops on butter making & poultry processing. Both of these are have very limited seating in order to give each participate individual hands-on training.

Below is what's currently on the calendar. Follow the links to sign up!

Beginning Broth and Beyond
THURSDAY, MARCH 15 at 6:30pm

The Basics of Backyard Chickens
SATURDAY, MARCH 17 at 1:00pm

The ABC's of Beekeeping
THURSDAY, MARCH 29 at 6:30pm

Yogurt & Kefir: A Probiotic Party
SATURDAY, APRIL 7 at 1:00pm

Crafting Cultured Butter
THURSDAY, APRIL 12 at 6:30pm

Fowl Fundamentals: The How-To of Harvesting Poultry
SATURDAY, APRIL 14 at 1:00pm

And don't forget the opportunity to help us bottle-feed our calves! Every Saturday at 11:00am.


 

WINTER WONDERLAND
We finally received a significant amount of snow after a couple of storms in February. Some of our dairy gals decided to come out and investigate once the powder stopped falling. Our milk cows call the red barn behind them home, but actually prefer to spend the majority of their time outside. During harsh weather they will bed down inside where we have a soft bed of fresh sawdust waiting for them.


BULK ORDERS FOR APRIL
Our next bulk orders will be available APRIL19 & 21. Deposits are due SUNDAY, APRIL 1. Corriente & Angus beef, pork, lamb and salmon are all available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.





CHICKEN CHECK-IN
We're asked often when we'll have our pastured chicken back in stock. Honestly, we don't know. We've tried to guess on some dates recently, but the birds are taking their time and still have a couple of pounds to gain before they'll be at a good harvest weight. Raising chickens in the winter months is difficult and long. They grow so much more slowly, take extra care, and are more susceptible to the weather. So at this point we don't have an estimated date, but we will send out an email when we know they'll be ready. And we anticipate having them on a fairly consistent basis again beginning in June.


HAPPY, HEALTHY PETS
Your furry friends will love you when you bring home a pint of this. Raw Colostrum just bottled. Some of our cows give extra and it's perfect for your pets. We have a great supply of it right now - $8/pint. Just ask at the counter when you're in the store. (For animal consumption only)



 

WISE WORDS
Food is not just fuel.
Food is about family,
food is about community,
food is about identity.
And we nourish all those things when we eat well.

-Michael Pollan

Friday
Feb022018

New Year, New Ideas, New Products (January 2018 Update)

UNM EDUCATION CENTER
A few weeks ago we sent out a survey asking for your opinion on classes here at the farm. Thank you for your feedback! We've been reviewing the information with our team and we're currently creating a schedule for the upcoming year. In the next few days we'll have all of the details for 2018 classes available on our website. We'll send an email to you when it's ready - just keep an eye on your inbox!

MILK UPDATE
We purchased additional cows, most of them have calved (along with many of our "regulars"), plus the weather has been unseasonably warm, so we have more milk! We haven't sold out at all during the month of January. If you need milk and want to avoid the opening rush, just come a little later. We have plenty of this raw goodness on the shelves!


NEW PRODUCT - TURKEY JERKY
This stuff magic in a stick. Our pastured ground turkey, seasoned and then smoked in our smokehouse here at the farm. Available while supplies last as turkeys are a once-a-year process around here. (Ingredients: Brown sugar, pepper, garlic, salt, hickory smoke)


BULK ORDERS FOR DECEMBER
Going into winter is a great time to stock your freezer with healthy, local meats. Our next bulk orders will be available FEBRUARY 22 & 24. Deposits are due this SATURDAY, FEBRUARY 3. Corriente & Angus beef, pork, lamb and salmon are all available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

MARVELOUS MICROGREENS
Did you know we have an underground greenhouse here at the farm? And currently there are amazing microgreens growing inside! Pictured here are broccoli, sunflower and peas, and we also have radish & kale in stock. They taste fresh and crisp and make the best salads. Grab some next time you're here - $4 for a bag of healthy goodness.


COOKING WITH KRISTEN
Tried a new recipe last week for dinner and we all gave it a thumbs up. I made a few variations in order to use more products from the farm:

- substituted ground turkey for the chicken (we're out of chicken for a few more weeks)
- homemade chicken broth
- substituted kale microgreens and pea microgreens for the kale
- used Monterey Jack RAW cheese

It was a simple, quick meal with basic, healthy ingredients. Try it out! You can find the recipe here:
CHEESY CHICKEN , KALE & SWEET POTATO SKILLET MEAL


LOCAL EGGS = BEST EGGS
A recent article was a great reminder to buy eggs from your local farm, where chickens are legitimately raised outdoors. Our birds eat green sprouts all year long while they run and scratch and stretch their wings. They are simply given their natural right to enjoy being a chicken.

"The organic label stated that the laying hens were raised 'with outdoor access.' ...Only it wasn’t true, at least not in the way most of us would understand outdoor access. Produced for Walmart’s private label by Cal-Maine Foods in Chase, Kansas, the hens lived in industrial, multi-story barns with tiny portholes and long ramps to access enclosed porches. No soil or vegetation. No fresh air or sunshine." You can read the rest of the article here:

Is Wal-Mart Defrauding Customers Into Spending More for "Organic" Eggs?


FARM HUMOR

Thursday
Nov232017

Growing & Gratitude (November 2017 Update)

TURKEY UPDATE
Thanksgiving is just two days away! A few UNM birds are still on the shelves, ready for your feast. The birds remaining are between 20-25 pounds and we'll be open today from 2-6pm if you want to stop in and pick one up.

It is still possible to thaw one before Thursday and it's actually pretty simple. Using a cold water bath, the USDA guidelines suggest 30 minutes per pound. Just make sure to change the water every half hour and keep the turkey completely covered. A quick Google search will give you more information.



IN-HOUSE MEAT CUTTING
This is a dream we've had for a long time and last week it finally came to fruition. Our first carcass delivery arrived to our new butcher shop, which is right here ON THE FARM! We are now set up and licensed to cut & package our red meat all on site. How awesome is that?! Once our animals are harvested, Michael will be dropping off the sides on a weekly basis where they'll chill in our cooler until they're just right to cut & wrap. We raise it, we cut it, we package it. We've got you covered from beginning to end. Farm to table at its finest.



CATPOWER
Over the summer we realized we needed some more "catpower" when it came to mice on the farm. After some research we found Best Friends Animal Society - Utah and their Community Cat Program. We spoke with Jessica, who recommended six cats for the size of our farm, then came out and set us up. She brought shelters, food, litter, toys - anything and everything these feline friends would need.

The six we adopted were rescued from a house that had about fifty cats. They're not necessarily wild, but not a good fit for a inside home. They've been perfect for us! After keeping them in the large cage for a few weeks to get used to their surroundings, we set them loose and they've been hard at work. At first they were somewhat timid, but as time has passed they have become more comfortable and settled in quite nicely.

If you have some space or need some mouse help, contact Best Friends. They have a great program!




BULK ORDERS FOR DECEMBER
Going into winter is a great time to stock your freezer with healthy, local meats. Our next bulk orders will be available DECEMBER 14 & 16. Deposits are due this SATURDAY, NOVEMBER 25. Corriente & Angus beef, pork, and lamb are all available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

HOLIDAY HOURS


COOKING WITH KRISTIN
Many of you know and love Kristin who currently runs our farm store. (Not to be confused with Kristen, Farmer Shayn's wife!) She posted this delicious recipe and trust us, it's good. She's an amazing cook who knows the ins and outs of all sorts of food allergies& intolerances, and has great tips for everything from GAPS to Keto. If you ever have a question when you're in the store, make sure to ask her!

"Tis the season for hearty soups! Try out this dish we threw together for lunch today: Kielbasa Kraut Soup. It really hits the spot! Grab some Kielbasa at the farm and use up your homemade broth (see us if you need soup bones.) Grass fed goodness combined with probiotic-rich sauerkraut and you have a deeply nourishing bowl! Paleo, Keto, and Gaps friendly. If those aren't you, serve it up with a slice of fresh sourdough from the farm! Do you have a wholesome recipe to share? Send it to kris@utahnaturalmeat.com and we will share the love!

Kielbasa Kraut Soup
2 quarts broth ( I had turkey on hand, but any will do)
2-3 stalks of celery, diced
1 onion, diced
1-2 package UNM kielbasa (depending on how hearty you want your soup)
minced garlic, about a Tablespoon
2 bay leaves
Sauerkraut

Put broth on to simmer in a large pot. Toss in a couple bay leaves, the minced garlic and celery.
In a separate skillet, add kielbasa and onion. If kielbasa are frozen, add ¼ water and put a lid over the pan and let steam on medium-low setting until you can separate and spread out the sausages. Then turn the heat up to medium-high and cook until they temp around 150 degrees, turning occasionally and stirring onions. Remove from heat.
Let the kielbasa rest for a minute, then slice them into bite size pieces and add to broth along with the onions and any liquid in the pan.

Let the soup simmer 10 minutes or longer, until ready to serve. Remove bay leaves.
Put a generous portion of sauerkraut in each serving bowl before ladling soup on top. (Keeping it separate till serving preserves the live action of the sauerkraut and will cool your soup down to tongue-ready temperature!

Salt and pepper to taste, if needed.



GROWING PAINS
Oh, the milk woes are plentiful right now. We love our raw milk and apparently you do too because we are selling out at lightning speed every store day. It's a combination of factors:
1. sales are up because people get back into their routines as school gets underway
2. production is down because the cows give less as the weather cools off
3. you are preaching the raw milk gospel to those you know and they are becoming converted. (Which is totally awesome!)

Unfortunately this means milk goes fast and it's not a quick fix. We are looking for more cows, but we are very particular about what we will add to our dairy herd. We do have many of our own cows who are due to calve soon and that will help too. In the meantime, know that if you do want milk you'll need to arrive within 30 minutes or so of when we open our doors. And please be patient with us - we are continually working to do what we can to solve this issue.

On another note, we still do not have chicken in stock. Shayn decided to wait until after Thanksgiving to harvest them as we've been so busy with turkeys. We will send an email out when we have an availability date for those birds.

It's been amazing to see the farm grow this past year. Just within the past two months we've had a surprising amount of new customers, along with so many familiar faces we know & love. At a time when many farms are closing their barn doors, we are grateful to watch our small farm becoming something of value & worth to the community. We are able to grow because of your support! When you purchase from us you are saying yes to agriculture, to food choice, to happy animals, to healthy food, and to the knowledge of where you food comes from. Please know how thankful we are.

WISE WORDS
Thanksgiving thoughts from Joel Salatin. We're continually inspired by his passion & dedication to small farms, pastured animals, & their humane treatment.

TURKEY

Does it matter? Do we care

About that turkey lying there

Oven roasted and golden brown

Stuffed and dressed in festive gown?

 

As we prepare to sit and celebrate

Should we not properly contemplate

How this turkey had a life

Before being placed on fork and knife?

 

Did this creature live in one big crowd

Or dance in pasture under fluffy cloud?

Did he breathe in daily fecal pall?

Does any of this matter, at all?

 

Do we desecrate this sacred sacrifice

If the turkey's life was nothing nice,

If its lungs were filled with fecal soup

And it lived all day in its dreadful poop?

 

Did this turkey ever see the sun rise,

Scratch the grass, or chase down flies?

Long before he gave his life for us,

Did we care, or is that too much fuss?

 

What about his chance to express turkiness,

Experience joy, discovery, and happiness?

Or was it just one dull crowded feathery mass,

No sun, no bugs, no worms, no grass.

 

How do you feel now, staring down

At that turkey, golden brown?

Does his life before the festive platter

Actually, truly, really matter?

 

If he's just an inanimate machine,

A pile of protoplasmic protein,

Then it surely doesn't matter

What occurred before the platter.

 

Food is more than stuff and treat;

It's always life before we eat.

How we sacrifice for each other

Is the mark of a true brother.

 

So the turkey's life before the table

Clears our conscience, makes us able

To morally appreciate, to celebrate

This turkey's final abbreviate.

 

Does it matter? Do we care

About that turkey lying there?

The moral point is we must

Before we, ourselves, return to dust.

Poem by Joel, written 10/23/17


HAPPY THANKSGIVING!