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​Pasture Raising Turkeys for the Holidays

It’s incredibly hard to make a living while farming on pasture the “old fashioned way.” That's one of the reasons that factory farmed animals came to be the norm -- and why they are so cheap. The large fields required for grazing take up more land (and therefore are more expensive) than enclosed barns. The work of moving the birds on pasture requires labor (which costs money). And then there are the predators to watch out for. Electric fences will only deter some animals. Coyotes, hawks and weasels can easily sneak in and kill off 50 birds in a night -- that’s a huge loss for small farms. The hard work is a sacrifice worth making though -- not only for the general well-being of the bird, but for its overall health and taste too -- but it comes at a cost for the consumer.
The steep price of pasture-raised turkey is a problem for many Americans. One can easily find a great big Butterball turkey a couple of days before Thanksgiving at any local supermarket for around $1.50 a pound, but getting your hands on a pasture-raised turkey requires planning --. A sustainable turkey can easily go for $5-7 a pound: We’re talking about four times more expensive than what you find at the supermarket. But there’s a reason that bird costs so much -- and it’s not just because it has the allure of a small farm. The farmers themselves are barely making a profit. Raising a bird on pasture on a small farm scale is just expensive.
The poult (baby turkey) costs usually $6-10 per pout, which is about 5-10 percent of retail price. But if you take into consideration the possible (and probable) loss of birds while trying to raise the fragile babies, that price shoots up even higher. The loss expected while raising the birds should be less than 5 percent, but many farmers have unexpected issues. Poults can pile on top of each other if they get cold and farmers can end up losing many in a night from a cold spell. Trying to keep them warm with heat lamps is an option, but that hikes up the electricity bill. This is all just to keep the baby birds alive. Then there's the feeding, which is where it gets really expensive.
Organic grain is about two times the cost of commercial grain. Grain costs can easily make up 30 percent of the retail price -- we're talking about $40 of grain per bird here. Since farmers also feed their turkeys on pasture, they have to grow the pasture forages too- which is another expense. And then there's the grit that turkeys eat for digestion. At $12 a bag, it adds up. And now comes the trickiest part: processing the bird.
Processing the bird is industry talk for slaughtering the turkey. This is actually trickier than it sounds for small farmers -- and not in the emotional sense. Small farmers are faced with the challenge of finding how to process their birds legally, which no matter which way they do it usually costs roughly 15 percent of the retail price of each bird. They can either pay for transportation and processing at the nearest USDA poultry plant of which there are not many -- Eastern Massachusetts only has two options -- or they can opt to process the birds on their own farm. Each option has its own set of downfalls. Having another party process your bird means paying out even more of your already small profits. But making the decision to process your own bird means serious labor -- and lots of paperwork too.

*



Grass Fed Beef - USDA Inspected   HERE!

Tenderloin steakand Tenderloin Tail $23 sold out
Rib Eye Steak  $19lb sold out
 NY Strip  Steaks $21/lb sold out
London Broil Steak$11/lb  sold out
Flank Steak $14/lb sold out
N.Y.Sirloin Steak $16.50 /lb sold out
Flap Meat $15/lb sold out
Short Ribs $8.75/lb
Kabobs $9/lb sold out
Eye Round Roast $12/lb sold out
Chuck Bone out Roast  $12.75/lb  sold out
Beef Brisket $11lb
Botton Round Roast $12.75/lb
Top Round Roast $12.75/lb
Face Rump Roast$12.75/lb
Ground Beef $9/lb
Beef liver $6/lb
Beef Tongue $5.50/lb
Beef Heart  sold out
Soup Bones  $6.00/lb \
Suet $4.50/lb out
Marrow bones $5/lb limited supply sold out



 Grilled Marinated Sirloin Flap Steaks recipe 

yield
Makes 4 to 6 servings
active time
15 min
total time
45 min
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.
ingredients
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
3 tablespoons pure maple syrup
4 garlic cloves, chopped
2 pounds sirloin flap steaks
preparation

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.

cooks’ notes:
•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....

Eggs -  
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 Winter EGG  C.S.A.is over but will reopen in Jan 2015. Email us at laurenyaffee@gmail.com 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"
Nocellara Uses
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.
Biancolilla Uses
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

Ingredients:

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.

Preparation:

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

Ingredients:

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

Preparation:

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

Ingredients:

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.

Preparation:

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.
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Meat, Poultry, Eggs and Produce
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Fresh Pickin's.


Currently Available:

​HARVESTING and Offering: Nov 2014
BEEF IS HERE
PORK December
FROZEN Whole Pastured Organic Fed CHICKEN $7.00/lb
TURKEY Thanksgiving $7.00/lb
LAMB DECember
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. 


Shallots
Heritage Dried Beans 1700 1800's
Raw Honey 
Raspberry Jam  Organic Raspberry Vinegar 
Apple cider syrup 
Turkeys coming for Thanksgiving!
Red Onions
*Celariac
*Sweet Onions
* Flat Leaf Kale
* Curly Leaf Kale
*Red Beets
* Yellow Beets
* Rainbow Swiss Chard
Bok Choy
*Heirloom  Garlic 
*Leeks
*Herbs Chives, Oregano, Rosemary, parsely lemon balm, .
*Giant Scallons
*Shisho Japanese Herb
*Tulsi or Holy Basil
*Dried Beans  Heirloom Slow Food Arc of Taste  

​* Heirloom Pop Corn 

This is what corn used to look like. Thank you Meadow Mist Farm for sharing this with me It is beautiful lauren

. Check out the photos on our face book page meadow mist farm


Eggs  Regular Mixed Sized Eggs Day Range and Tractor Raised

2. Imported Extra Virgin Organic Cold Pressed Single Estate Awarded Italian Olive Oil from 
Sicily

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.







Furball the Barn Cat