I never imagined myself co-mingling animals with vegetables. But, it’s plain to see the advantages. Animals helped build the prairie soils we’ve been relying on for fertility for centuries. We, as humans, have relied on them as a direct foodsource for longer even than cultivated vegetables. Their value goes well beyond that which immediately advances us though, and is their own, as well as the soil’s, to recognize most fully. The advantages of such a system though are not what most commercial beef outfits focus on in raising cattle for food. It is an unfortunate reality that 99% of meat consumed in our country, according to Jonathon Safran Foer’s new book, Eating Animals, live out the last months of their lives on factory farms. Most are fed tremendous amounts of grain, exist in very tight corners often without the ability to turn around, and are mistreated by standards that nearly everyone would agree are not proper, respectable, or dignifying. Expedience and financial efficiency are the prime directives of such outfits, with health of animal, operator, watershed nearby, and the like as afterthoughts.
Grass fed beef has great promise for both the operator, the consumer, and the animals themselves, For the operator, me in this case, it is a low maintenance, low operational cost, high benefit way for me to diversify my skill sets, take a step toward a more responsible agriculture, and ensure better winter finances. For the consumer, it allows for an ethical way to grill, a low input, high health benefit way to not give up red meat, at a cost that reflects the true costs of production, but won’t break the bank. Most importantly (and I mean that), for the animals themselves, it gives them the ability to live the entirety of their lives with dignity, to graze pastures instead of gulping down grains that they are not evolved to thrive on, to have their health take front stage in the eyes of their caretaker, and in death even, to be honored, cherished, and destined for plates of the conscientous parts of ourselves, not the one handed parts of our pragmatism that our fast paced lifestyles sometimes bring to bear.
So,with that, here is what I propose to you, hopefully my consumers in this triangle. Starting today, I am selling shares in a Beef CSA. All beef will be pre-sold by April 1st, 2010, and made available in Mid Fall (likely November) of 2010. Share prices will be based on how much you would ultimately wish to procure for yourself. Beef will be available only in assorted packages of 25#, 125#, and 250# increments. Pricing will look approximately like so:
* 25# for $150($100 deposit, $50 upon pick up in November)
* 1/4 cow approximately 125# =$400 deposit, remainder (approximately $275) upon pick up in November
* 1/2 cow approximately 250# = $800 deposit, remainder (approximately $450) upon pickup in November
The distribution of each share will roughly follow a distribution similar to this sample 25# box:
* 10-1lb packages of ground beef
* 3-5 packages steaks(tbone, porterhouse, ribeye, sirloin, etc) with half being tbone, porterhouse, ribeye, and half sirloin, chuck, etc.
* 1-2 roasts(arm, rump, etc)
added at no extra expense will be short ribs, soup bones, liver, heart, tongue, etc
For a list of cuts, and options for 1/4 and 1/2 options, or with any other questions, please call or email us directly at 262-951-0794, or email@example.com
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.