Summer’s coming everyone! Are you gonna to be grillin’ burgers? I’ll bet you are! The real question is what kind of beef will you be serving your friends and family this grilling season; mystery meat from the supermarket…or Sustainable Green-fed beef from a local farmer you can trust?
Here at Sage Mountain Farm we have delicious beef that is priced reasonably so that you can feel great about the quality and sustainability of the burgers that will be on offer at your next cook out. Our cows graze on grass and are fed organic vegetables, all the while being raised without hormones or antibiotics. You can become a Green-Fed Beef CSA subscriber for 5, 10 or 20 pounds monthly, or you can select from one of our Green-Fed Beef Packages that range from a 22-pound sampler all the way up to ¼ of a steer! Any way you choose to enjoy our beef is sure to be a choice that you can feel confident about and a real crowd pleaser all summer long!
We now also offer pork! Members can choose between beef or pork every month. Sage Mountain Farm’s pigs are raised in real dirt and mud, and they eat hundreds of thousands of pounds of our own organic vegetables!
Howdy, folks! In your CSA box there is always a delicious variety of produce, but did you know about the delicious variety of add-ons that you can get as well? There is green fed ground beef, sustainably raised, there are farm fresh eggs from free-ranged chickens fed certified organic veggies from right here at Sage Mountain Farm, and if those weren’t enough you can also get local organic honey, trail mix, and jalapeño jam!
I want to feature the Jalapeño Jam in this post. Just to give you a heads up, I had never had a pepper jam before this and I didn’t know what to expect, but boy was I blown away! This jam is made from two varieties of Sage Mountain Farm‘s peppers, a sweet green bell pepper and the ever-popular in So-Cal…jalapeño pepper. The jam is emerald green and every bit as delicious as it is enticing to look at.
My kids were really excited to give this jam a try and before I could come up with some recipe to feature it in they wanted to use it in their PB&Js for lunch. I was hesitant, so I had them try a tiny bit on a spoon first. Not only did they love it in their sandwiches that day but they kept asking for it, day after day! One of them said that it reminded them of the sweet and spiciness of orange chicken. So for my first suggestion, substitute this sweet/hot jam for your usual fare on a PB&J and you will be happy you did.
Another sandwich to enjoy Jalapeño Jam in is a cream cheese and jelly sandwich. Since we eat a whole food, plant-based diet in our house we used a cashew cream cheese, but if your family enjoys dairy products then regular spreadable cream cheese will fit the bill nicely. I liked mine toasted best. One piece of toasted bread spread with cream cheese and the other piece spread with a generous layer of spicy sweet goodness! Sandwich them together and devour! This flavor combination also works wonderfully on crackers, which is what you see in the photo above.
I’ve read online that pepper jams are great glazes for meat, and I’ll bet for veggies too, but sadly our jar of Jalapeño Jam was empty long before I was able to make a “real recipe” with it. We gobbled this stuff up, seriously… It’s so good!
Whether it’s the jam or another one of the great add-on choices available, I encourage everyone to give at least one of them a try. These yummy choices are also available at our farmer’s market stands as well, so even if you don’t subscribe to our CSA, you can still enjoy some new and delightful tastes from Sage Mountain Farm.
A lot of people have been asking about our wonderful strawberries…
Over the years, we’ve been known to grow some of the finest strawberries in the valley!!!
Our crop is coming in later this year for two reasons. First, our new farm property is at 4,000ft elevation, our crops come in later than our previous farm property at 2,000ft elevation. Second reason is our strawberry plants became confused this year and produced runners “new plants” instead of fruit. We believe this was due to the weather fluctuation of extreme cycles of cold then heat then cold and then heat…… The unusual weather pattern most likely confused the plants into producing runners instead of fruit. Cutting the runners has tripled the cost of overall labor for the strawberry crop.
As of right now it looks like 10% of normal production is starting to produce fruit “YAAY” and hoping for a full recovery!!
(This update was written by Yadira Meza from Sage Mountain Farm. If you’ve ever called the farm, you’ve probably talked to her. She’s very knowledgeable and really friendly!)
Hello everyone! Thank you to those of you who submitted recipes, photos and ideas for using the delicious food that we grow here at Sage Mountain Farm. I will be posting some of them here so you can see what others are doing. Keep comin’ back and you will be inspired by your fellow CSA supporters!
On another note, I wanted to share something with you. Well, I guess every time I post I am sharing something, but this is more personal. I finally followed the advise of so many wise kitchen gurus…I prepped all of my veggies this weekend.
What do I mean, specifically? I washed and chopped lettuce. I trimmed and sliced onions and garlic. I washed, trimmed, and ate all of the strawberries right away, of course. In other words, I made it super easy to use all of my organic veggies and fruits! Since I prepped, I have used green onions on a few things, onion and garlic in a few recipes, and I have eaten countless small salads. When this stuff is ready to use in the fridge, it’s easy to use more of it. When I am hungry I can just reach in and grab a few containers and have a meal started in no time. I wasn’t taking the time everyday to chop a little lettuce, or slice up one onion, etc. So when the end of the week came I had items that weren’t used and some which were wilted and destined for the chickens or the compost. Sad, I know. Especially considering that this is the freshest and best produce around!
No more…I have done this weekend prep for two weeks now and I am not only being less wasteful in the kitchen, I am also eating more of what comes in my weekly CSA box.
Speaking of being less wasteful, you guys know about saving your vegetable scraps for broth, right?! I hope so, it’s an awesome way to extend the usefulness of your veggies. I usually use a plastic freezer bag, placed in the freezer at all times, and fill it with the trimmings from onions, garlic, peppers, celery, broccoli, etc. Basically any vegetable that you would consider a soup vegetable you can place the trimmings into the bag. When that bag fills up, dump it into a stock pot and fill with water. Boil for an hour. You could also do this in a slow cooker if watching water boil isn’t your thang’. When you strain out the veggie solids you are left with an unseasoned broth. Salt and season to your taste, then either use right away or freeze. I like to freeze my broth in 1-2 cup portions, just right for recipes! Easy peasy!
Calling all cooks, I want to know what you are doing with our delicious produce. Asian Fusion? Organic body care products? Raw food? Roasting, blanching, blending? Give it up, peeps! I am craving inspiration from you.
Now is the time for you to become famous, well sorta. I mean you never know who will be the next internet insta-star right?! Write to me in the comments below, Instagram, or Twitter and let us all benefit from your unique take on our fresh organic veggies, fruits and/or green-fed meats. Some of your great ideas could end up on the blog with a full recipe write up by yours truly! No big thang, really…just give me a sentence or two describing something that you make with Sage Mountain Farm’s deliciousness! A picture would make the deal even sweeter.
I want to build community here, folks. Snap a photo and tweet it! Instagram that meal, would ya?! What will your contribution be?
Sage Mountain Farm grows awesome organic sustainable food, right?! You want to eat it and be healthy and socially responsible, right?!
Ever need help? Ever need a recipe, or an identification or just some ideas on how other people are using Nature’s bounty from Sage Mountain Farm every week? Never fear, I am here to help you. Each week I will share with you, fellow CSA subscribers (and wannabees) what I am doing with the great food in my CSA box. Stay tuned for some fun, and while you wait, why don’t you take the poll so I know whatcha hankerin’ for!