Grass Fed Beef - USDA Inspected HERE!
Tenderloin steakand Tenderloin Tail $23
Rib Eye Steak $19lb sold out
NY Strip Steaks $21/lb
London Broil Steak$11/lb
Flank Steak $14/lb sold out
N.Y.Sirloin Steak $16.50 /lb
Flap Meat $15/lb
Short Ribs $8.75/lb
Kabobs $9/lb sold out
Eye Round Roast $12/lb
Chuck Bone out Roast $12/lb
Beef Brisket $11lb
Botton Round Roast
Top Round Roast
Beef liver $6/lb
Beef Heart sold out
Soup Bones $6.00/lb \
Suet $4.50/lb out
Marrow bones $5/lb limited supply sold out
Flap meat benefits from marinating and being cooked on high, dry heat, whether grilled, broiled, pan-fried or stir-fried. It's vital to cut the meat very thinly across the grain, and it is at its best not too much past medium-rare.
"It loves a good raw heat, where you cook it nice and fast, where the flames hit it," says Shannon Gregory, a butcher at Cafe Rouge in Berkeley, which sells Niman Ranch's flap meat in both its meat market and in the restaurant as a plate of bistro-style grilled steak with red wine shallot butter. "Make sure you cut across the grain. Otherwise it's like eating a lot of rubber bands."
Niman Ranch calls its flap meat bavette, the French name for the cut. But, the word bavette can be confusing. There are several types of bavette steaks in France, including the bavette de flanchet, or flank steak. Because bavette means bib in French, sometimes the word is used as a catch-all phrase for thin steak.
"The French cut down steaks so differently and more thoroughly," says Brian Cunningham of Niman Ranch. Yet, the bavette d'aloyau, or "of the sirloin, " is what Niman and the French culinary encyclopedia "Larousse Gastronomique" (Clarkson Potter, 2001) call flap meat.
An extension of the T-bone and Porterhouse steaks, flap meat is officially part of the short loin section, explains Bob Fanucchi, known as Butcher Bob by his students at San Francisco's California Culinary Academy.
"It's actually in the belly of the animal," he says. "You remove the flank, take the layers of fat off and the meat is called flap meat."
Even in the United States, there are a few different versions of flap meat. It's often confused with hanger steak, which it's not, and some butchers label it as sirloin tips, which it also is not.
Regardless of all that, flap meat is a great choice for Mexican grilled meats, bistro steaks and stir-fries -- some Asian meat markets simply call it "stir-fry meat." And if you can't find it, other long-fibered cuts such as flank steak and skirt steak also would be lovely in the accompanying recipes, though cooking times might have to be adjusted.
There are some things you don't want to do with bavette, says Gregory of Cafe Rouge. "One of our chefs tried to make stew one day, and he asked for a piece of bavette. It came out horrible. Tasted like an old shoe."
Though Gregory is a fan of flap meat when it's cooked properly, some butchers don't go for the other bistro cuts, saying they're overpriced because of supply and demand.
Grilled Marinated Sirloin Flap Steaks recipe
Makes 4 to 6 servings
We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up. In the fall and winter, we pair this steak with maple-sweetened butternut squash. Come summer, it's a natural with a tomato salad and corn on the cob.
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
3 tablespoons pure maple syrup
4 garlic cloves, chopped
2 pounds sirloin flap steaks
Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.
Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see grilling procedure.
Discard marinade and pat steaks dry.
Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.
•Steaks can be marinated up to 8 hours.
•Steaks can be cooked in a hot oiled 2-burner grill pan over medium-high heat.
And more for the grill....
Hand Gathered, Hand Washed, Hand Packed, Cage-free eggs, organic feeds supplemented by our own produce, grass and bugs. $7.50 dozen .
Sign up for our Spring EGG C.S.A.is over but will reopen in June. Email us at firstname.lastname@example.org if you would like to join and ask for an application.
PBA Free Canning Lids available
Large size $2.50 each
Small size $1.50 each
Olio Taibi Extra Vergine di Oliva In Stock
100% organic, single cold pressed, unfiltered, rich tasting Italian Olive Oil from The Taibi Farm in Agrigento Sicily
Biancolilla light and with perfect perfume
Nicellara Del Belice very aromatic mixes well with other olive varieties 16.9 Fl OIt
Nocellara extra virgin olive oil is produced exclusively with the Nocellara Del Belice olive variety organically grown in the Taibi family estate near the Temple's Valley of Agrigento in Sicily, a UNESCO World's Heritage site. This olive oil is decisively fruity and has a peppery fininsh.We refer to it as the Niagara Falls of flavor. It is great for dipping as wellas for most dishes typiclaly paired with red wibntes such as red sauces, pasta, legume soups,rich salads, and roasted meats. Furthermore, Nocellara has been includdeed in the list of "Best Olive Oils in THe World" by German gourmet magazine "Des Feinschmecker" and Italian olive oil professioanla association" Mastri Oleari" Olio Taibi Nocellara is included in Tom Muellers' Great Olive OPils of The World List. Tom Mueller is the author of "Extra Virginity: The Sublime and Scandalous World of Olive Oil"
Bread Dipping, Soups, Hardboiled eggs, Grilledfoods, Bruschetta, Pasta, Rice Toast, Sauteed Vegetables
Biancolilla extra vrigin olive oil is produced exclusively with the Biancolilla olive variety organically grown in the Taibi family estate near the Temples'Valley of Aggrigento in Sicily, a UNESCO World's Heritage Site. We call Biancolilla the Cashmere gove of falvor and it goes really well on most delicate dishes that are usually paired with white wine, such as delicate salads, steamed fish, and fresh cheeses. Olio Taibi Biancolilla is included in Tom Mueller's Great Olive Oils of The World List. Tom Muller is the authero of " Extra Virginit : The Sublime and Scandalous World of Olive Oil.
Bread Dipping, Fresh Vegetables Salads, Steamed Vegetables, Fresh Mozzarella and Tomato, Basil Caprese Salad, Steamed Fish, Pasta, Rice, Quinoa Salad, Cottage Cheese, Ricotta Cheese, BAking, Steamed Clams and Shellfish
More of Linda's delicious Tomato Recipes. Also check here to learn All About Tomatoes.
Roasted Garlic and Goat Cheese Tomato Tart
Recipe Type: Tomatoes, Goat cheese, Roasted Garlic, Balsamic Vinegar
Yields: 2 servings
Prep time: 20 min
Cook time: 25 min
3 large tomatoes, evenly sliced into 1/4-inch thick slices
1 Phyllo (Fillo) Pastry Sheet, thawed according to the package directions
1 head roasted garlic*
1/2 cup extra-virgin olive oil
5 ounces goat cheese, softened
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon chopped chives
Coarse salt and pepper to taste
Fresh basil leaves, chopped
Kalamata olives, pitted and halved
Good-quality aged Balsamic Vinegar
Grated parmesan cheese
* Check out my recipe for Roasted Garlic.
roasted garlicPreheat oven to 400 degrees F.
To remove excess moisture from the tomatoes, place the tomatoes slices in an even layer on baking sheets lined with several layers of paper towels or kitchen towels. Season the tomatoes with salt. Allow the slices to drain in the refrigerator for 2 to 3 hours.
On a lightly floured surface, roll out sheet of puff pastry 1/8-inch thick. Cut into a round, and place on parchment paper on a cookie sheet. Prick holes in the center of the puff pastry with a fork, leaving a 1-inch border.
Mix roasted garlic with olive oil until a paste is formed. Add goat cheese, chopped thyme, and chives. Season to taste with salt and pepper to taste; mix thoroughly.
Spread goat cheese over puff pastry, leaving same 1-inch border. Arrange tomatoes in overlapping circles over goat cheese, covering the surface and tucking a slice in the center. Sprinkle olives, balsamic vinegar, and parmesan cheese over the top
Fold the edges of the puff pastry over to barely overlap the tomato filling to create a crust.
Cook for approximately 20 to 25 minutes. Remove from oven and top with chopped basil leaves. Either serve hot to let cool to room temperature.
Makes 2 servings.
Spinach and Garlic Penna Pasta
Recipe Type: Pasta, Spinach, Garlic
Yields: 4 servings
Prep time: 25 min
1 (16-ounce) package uncooked penna pasta
8 slices bacon, diced
1 tablespoon minced garlic
2 tablespoons butter
1/3 cup extra-virgin olive oil
1 pound fresh spinach leaves washed, dried, stemmed, and shredded
Freshly-grated parmesan cheese
Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.
In a large frying pan over medium-high heat, fry bacon until crisp; remove bacon to a plate with paper towels to drain. Remove and discard all but 2 tablespoons of bacon fat.
Reheat frying pan; add butter and olive oil and heat. Stir in garlic until aromatic. Add spinach, stirring until spinach is cooked. Add pasta and stir until blended. Remove from heat and transfer onto individual serving plates. Scatter bacon over top and sprinkle with parmesan cheese.
Makes 4 servings.
More delicious Brussels Sprouts Recipes and the Vegetable Buying Guide (How to choose and use fresh vegetables).
Brussels Sprouts with Pancetta and Garlic
Recipe Type: Brussels Sprouts, Pork, Balsamic Vinegar
Yields: 4 servings
Prep time: 15 min
Cook time: 25 min
1 pound Brussels sprouts
2 ounces pancetta, thin slices*
2 cloves garlic, minced
1 tablespoon good-quality Balsamic Vinegar
1/2 tablespoon olive oil
Coarse salt and freshly-ground pepper
1 tablespoon water
* Lean, thin-sliced bacon or prosciutto may be substituted.
Preheat oven to 450° F. Cut the stems from the Brussels Sprouts, halve each one lengthwise, and remove any blemished leaves. With a V-shaped cut, remove the core (this technique opens the leaves of the sprouts slightly without destroying their integrity, which makes available more area, and more texture, for the added flavorings to hang on to.)
Toss together Brussels sprouts, pancetta, garlic, balsamic vinegar, olive oil, salt, and pepper in an 11- by 7-inch baking pan; spread in 1 layer.
Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, approximately 25 minutes. Stir in water, scraping up any brown bits on bottom of the pan. Toss the mixture again before serving. Serve warm.
Makes 4 servings.
HARVESTING and Offering: Aug 2014
BEEF IS HERE
PORK Sept Cured Pork In Oct
FROZEN CHICKEN 3rd week in OCT
Meadow Mist Farm will have their pastured and supplemented on only all organic feed, hormone free and antibiotic free,frozen roaster chickens available at the farm . These are very tasty birds that you are sure to enjoy.
The breeding stock for these special chickens is imported from the regions of Burgundy and Brittany (France). The genetic stock is derived from the American and European old heritage breed of chicken and was developed in the early 1960’s to meet the highest standards of the French Label Rouge Free Range program.
Raspberry Vinegar mid/late Sept
Maple Syrup coming
Turkeys coming for Thanksgiving!
*Heirloom Squashes French, Ronde de Nice, Middle Eastern, Italian
Red Currant Tomatoes
Heirloom Tomatoes Large
Yellow Sungold cherry tomatoes
Eggplants Japanese, Brazilian, White
* Green Beans
* Flat Leaf Kale
* Curly Leaf Kale
* Yellow Beets
* You Cut Flowers
*Sweet orange Carrots
* Rainbow Swiss Chard
.* Mescalin Salad Greens
* Green Bok Choy
*Red Bok Choy.
*Shisho Japanese Herb
*Tulsi or Holy Basil
* Sweet Corn
*Dried Beans Heirloom Slow Food Arc of Taste coming this fall
* Nettles, Purslane, foraged greens
*Pop Corn Coming this Fall
* Blueberry Bushes for the home garden May be the highest in anti-oxidants of Blueberry Bushes
* Certified Organic Compost
*Certified Organic Potting Soil
*Certified Organic Growing Mix
because you never know what you are getting from the nursery, landscaper or recycling centers
1. Eggs Regular Mixed Sized Eggs Day Range and Tractor Raised
2. Imported Extra Virgin Organic Cold Pressed Single Estate Awarded Italian Olive Oil from
3 Gift Baskets and Gift Bags for Graduation, New Home, Birthdays, Engagement
4. Dried.Herbs Chives, thyme, Flat Leaf Parsley, Curley Parsley, Garlic
. Gift Certificates Available
No pesticides, herbicides, fungicides used!!!!!!!!!!!!! No GMO plants
An egg is a tremendous serving of vitamins and nutrients in a convenient, low-cal single serve package.
One large egg only has about 72 Calories.
Yet it provides 12.5% of your daily recommended protein, 14% riboflavin and 8% or more of the daily value for several other nutrients including vitamins A, D, E, B-6, B-12, folate, iron, phosphorus, and zinc.
People used to worry that eggs were too high in cholesterol to be healthy. Not true! Studies have shown that eating eggs has no effect on blood cholesterol level or coronary heart disease incidence.
Have you ever heard of choline? If not, you’re not alone. Its role in human health was only discovered a few years ago. It is an essential nutrient for cell function, as well as liver, brain and nerve function, and plays a role in memory, heart health and transporting nutrients throughout your body. Pregnant women, mothers and babies, especially, require large amounts of choline. It is necessary for fetal brain development and milk production.
Studies have shown that most Americans do not get nearly enough choline in their diets. Fortunately, eggs have a substantial amount! Just two large eggs contain about half of the recommended amount of choline.
There are only a few foods that contain Vitamin D. These include fatty fish and—you guessed it!—eggs. Recently, the USDA discovered that eggs have even more Vitamin D than previously thought. Vitamin D is necessary for the absorption and use of calcium. It leads to healthy bones.
Eggs also contain lutein and zeaxanthin, for eye health and to help prevent cataracts and macular degeneration. The human body is better able to absorb eye-healthy lutein from eggs than from other dietary sources, according to studies.
Brown and white eggs are the same nutritionally—the difference is the breed of hen that laid them.
Raw eggs can be kept refrigerated for 4-5 weeks. They should not be stored in the refrigerator door, because the temperature changes from opening and closing the door may cause the egg to deteriorate rapidly. They should also not be stored with anything particularly odorous, as they will absorb odors and flavors through the shell.
If you refrigerate some hard-boiled eggs, however, they should be eaten within a week.
The yolk contains a higher proportion of nutrients, vitamins and minerals and protein than the white.