Author: Patty Lee


Frank Reese on Heritage Turkeys

HeritageTurkeys_Secondary

Our very own Frank Reese was profiled in Modern Midwest as a farmer who “wants to change the way you think about your Thanksgiving Meal Centerpiece.” 

WHAT IS A HERITAGE TURKEY?

  • Long life outdoors:  Heritage turkeys should be active and healthy: running, jumping, flying and exploring, all in the great outdoors. Farm factory raised birds are confined to buildings, and are too overweight to fly.
  • Naturally mating:  Forget artificial insemination. There better be no needles involved when it comes to making little baby heritage turkeys — also known as poults. Broad-breasted white turkeys have been genetically engineered to the point they can no longer naturally mate.
  • Slow growth rate: Factory farms can raise a 20-pound turkey in 12 weeks. It should take at least twice as long (28 weeks) for a heritage turkey, giving them time to develop a strong skeletal structure and healthy organs.
  • Meat: Expect a heritage bird’s meat to be darker thanks to all that running, jumping and exercising on the farm. The darker the meat, the more nutritional, said Reese. “If you’ve got muscle that’s been used, you have the ability to store vitamins. You don’t store vitamins in fat.”
  • Heritage varieties: Black, Bronze, Narragansett, White Holland, Slate, Bourbon Red, Beltsville Small White, Royal Palm, Jersey Buff and White Midget.

Talking Heritage Turkey with Frank Reese on Heritage Radio Network

Frank Reese
Frank Reese

Frank Reese live on Heritage Radio Network!

This week on No Chefs Allowed, Heritage turkey hero Frank Reese talks with hosts, Megan and Tricia as they begin planning for Thanksgiving. Frank, a fourth-generation turkey farmer, is the ambassador for the turkeys that used to feed America. Frank talks to No Chefs Allowed about today’s industrialized poulty practices, and encourages everyone to support the last remnants of the turkeys that used to don our tables at Thanksgiving. Megan and Tricia set off to get their own Heritage turkeys before they sell out! 

Have a Happy Thanksgiving!

Iroquois White Corn Project: Husking Bee

Heritage Foods USA is working with the Iroquois White Corn Project in the Finger Lake Region to revive Iroquois White Corn, an heirloom corn variety, as part of a traditional Native American diet and provide a sustainable market for Haudenosaunee farmers. The very FIRST Husking Bee for Ganondagan’s Iroquois White Corn Project took place on Saturday, Oct. 26. Friends and community members gathered to help harvest, husk and braid the Iroquois White Corn.

Iroquois White Corn is available through Heritage Foods USA in three varieties – hulled white corn, roasted corn flour and white corn flour.

Enjoy some photos from the event!

more picked corn DSC_0032 DSC_0062DSC_0033 DSC_0039 braidinga Drying corn

Iriquois Corn

Iroquois White Corn

Iriquois Corn
Iriquois Corn

Brooklyn, NY (November 1, 2013) Heritage Foods USA is proud to be the sole national distributor of Iroquois White Corn, an heirloom corn variety that has been a traditional staple of the Haudenosaunee (Iroquois) diet for 2,000 years. Heritage Foods USA is working with the Iroquois White Corn Project in the Finger Lake Region to revive Iroquois White Corn as part of a traditional Native American diet and provide a sustainable market for Haudenosaunee farmers.

 

All Iroquois White Corn Products originate from corn seeds that descended from seeds planted in the 1600s. The seed has been carefully managed and protected by Haudenosaunee farmers for 2,000 years to keep the genetics pure. Iroquois White Corn has not been genetically modified. The Iroquois White Corn is hand harvested, dried, and roasted. Each bag is ground to order to retain its natural freshness.

 

Iroquois White Corn is available through Heritage Foods USA in three varieties – hulled white corn, roasted corn flour and white corn flour. The whole kernel hulled and roasted corn flour are aromatic with a slightly nutty flavor, adding a depth of flavor to your tortillas, corn bread, posole, vegetable soup, muffins or cookies. The fresh white corn flour has an earthy taste, providing a mild alternative for baking. All of the Iroquois White Corn products deliver a whole grain, gluten free alternative to traditional flour.

 

The Iroquois White Corn Project is located at the Ganondagan State Historic Site, the location of a major 17th-century New York State Seneca town and granary. Purchase of this Iroquois White Corn product will support the Friends of Ganondagan, who in turn support Ganondagan State Historic Site.The not-for-profit educational organization educates visitors about the cultural, nutritional, and spiritual importance of white corn to the Haudenosaunee people. Hundreds of years ago, this town was a vibrant center for the Seneca nation and the Iroquois White Corn Project allows for white corn to grow again in those same fields. Experience this Native American traditional food today and support the New York State Iroquois nation.

For more information about Heritage Foods USA and the Iroquois White Corn Project, visit www.HeritageFoodsUSA.com.

Iriquois Corn

Iroquois White Corn: Three Sisters Posole Recipe

iwc_field_tassle-landscape_300dpiHeritage Foods USA is proud to be the sole national distributor of Iroquois White Corn, an heirloom corn variety that has been a traditional staple of the Haudenosaunee (Iroquois) diet for 2,000 years. Heritage Foods USA is working with the Iroquois White Corn Project in the Finger Lake Region to revive Iroquois White Corn as part of a traditional Native American diet and provide a sustainable market for Haudenosaunee farmers.

Iroquois White Corn is available in three varieties – hulled white corn, roasted corn flour and white corn flour. The whole kernel hulled and roasted corn flour are aromatic with a slightly nutty flavor, adding a depth of flavor to your tortillas, corn bread, posole, vegetable soup, muffins or cookies. The fresh white corn flour has an earthy taste, providing a mild alternative for baking.

Recipe from the Angelica Home Kitchen

by Leslie McEachern

Ingredients

1 cup hominy (hulled white corn)
1/2 cup pinto beans
1/2 cup anasazi beans
1/2 cup kidney beans
1/4 cup olive oil
3 chopped onions
1 tablespoon chopped garlic
1 cinnamon stick
2 whole bay leaves
1 jalpeno pepper, seeded and chopped (rubber gloves advised)
1 1/2 tablespoons ground cumin
3 leaves fresh sage chopped
1/2 cup medium diced celery
3 cups medium diced carrots
3 cups medium diced turnips
3 cups winter squash such as kuri, hubbard, or kabocha, peeled, seeded,
and cubed
1 (32 ounce) can peeled organic tomatoes and their juice
salt and freshly ground pepper to taste
chopped cilantro for garnish

Directions

  1. Sort through beans and hominy to discard any broken ones or stones. Place beans and hominy in a 3 to 4 quart saucepan and cover with two quarts of water.
  2. Bring to a boil over a high heat. Reduce the heat to low and simmer 2 minutes.
  3. Remove the pan from the heat and allow it to sit for one hour so the beans and hominy can swell.
  4. Meanwhile prep the other vegetables.
  5. When the beans and hominy have soaked, drain and rinse them in a strainer. Place them in a 3 to 4 quart pressure cooker with 5 cups of water, bring to pressure, lower heat to simmer and cook for thirty minutes
  6. Place the 1/4 cup olive oil in a stove top casserole over medium heat and sauté the onions, garlic, cinnamon, bay leaves, jalapeno pepper, cumin, and sage, for ten minutes, stirring frequently, then add the remaining vegetables and tomatoes. Reduce heat to low.
  7. Quick release the pressure cooker by running cool water over the top, then add the beans with their cooking liquid to the casserole.
  8. Simmer over low heat, covered for one hour or until everything is tender.
  9. Add salt and pepper to taste and continue to cook another 15-20 minutes or until thickened.
  10. Serve with chopped cilantro.

Cooking time 2 hours, plus one hour for bean soaking.
Yields 6-8 servings

Iroquois White Corn: Hulled White Corn Soup Recipe

IWCP-WholeCorn

Heritage Foods USA is proud to be the sole national distributor of Iroquois White Corn, an heirloom corn variety that has been a traditional staple of the Haudenosaunee (Iroquois) diet for 2,000 years. Heritage Foods USA is working with the Iroquois White Corn Project in the Finger Lake Region to revive Iroquois White Corn as part of a traditional Native American diet and provide a sustainable market for Haudenosaunee farmers.

Iroquois White Corn is available in three varieties – hulled white corn, roasted corn flour and white corn flour. The whole kernel hulled and roasted corn flour are aromatic with a slightly nutty flavor, adding a depth of flavor to your tortillas, corn bread, posole, vegetable soup, muffins or cookies. Corn soup is one of the most traditional meals you can make with Iroquois hulled white corn.

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Ingredients

2 cups Iroquois White Corn whole hulled white corn
3 cups Anasazi beans
1/2 cup onions
1/2 cup green peppers
1/2 cup mushrooms
1/2 cup tomato sauce
chili powder and other spices to taste

Directions

  1. In a 5-quart slow cooker, cover corn with water. Cook on low for 14 hours. You can also soak overnight, and cook for 2 to 2 1/2 hours.
  2. Cook three cups Anasazi beans according to directions. Add beans to soup after corn is cooked.
  3. Sauté onions, green peppers, and mushrooms. Add to soup.
  4. Add tomato sauce, chili powder, and spices to taste.

For more recipes, please visit: http://iroquoiswhitecorn.org/recipes/

Goatober with the Astor Center & Momofuku ssäm bar

Matthew Rudofker, Chef de Cuisine of Momofuku ssäm bar
Matthew Rudofker, Chef de Cuisine of Momofuku ssäm bar

We celebrated Goatober with our friends at the Astor Center and Momofuku ssäm bar. Matthew Rudofker, Chef de Cuisine of Momofuku ssäm bar, did a whole goat butchering demonstration for a group of hungry diners.

He then cooked up two delicious dishes with goat for us to sample and try in our own homes. If you missed the feast, enjoy some of the recipes from Momofuku ssäm bar.

 

 

 

 

Chef Matthew made a enticing Goat Pho that you can try at their restaurant or at home with the following recipe:

Goat Pho
Goat Pho

Ingredients:

Bones from one whole 30lb goat

1 goat loin

4 onions, split and charred

4 heads of garlic, split and charred

4 1-inch of ginger split

4 T kishibori shoyu

4 T high quality mirin

1 tsp black peppercorn

2 pieces star anise

5 pieces clove

3 pieces dried chili

Shanghai noodles

For garnish:

Cilantro

Thai Basil

Bean sprouts

Hon shemeji mushrooms

Directions:

  1. Roast the bones
  2. Cover with cold water and simmer for six hours
  3. Add onions, garlic, and ginger. Simmer for another hour
  4. Strain
  5. Add the shoyu, mirin, peppercorn, star anise, clove, and chili to the stock and allow to infuse for one hour on very low heat
  6. Thinly slice the loins and arrange in a bowl
  7. Garnish the bowl with picked cilantro, thai basil, bean sprouts, hon shemeji mushrooms, and shanghai noodles
  8. Pour the hot broth over

 

You can also celebrate Goatober with one of the Momofuku ssäm bar’s signature dishes, the Goat Ssäm which serves 6-8 people.

Goat Ssäm
Goat Ssäm

 

Goat Shoulder Ingredients:

1 whole bone-in goat leg

1 cup granulated sugar
1 cup plus 1 tablespoon kosher salt

7 tablespoons light-brown sugar

Accompaniments:

1 cup Napa Cabbage Kimchi, for serving

1 cup Napa Cabbage Kimchi, pureed, for serving

1 cup Ginger-Scallion Sauce, for serving (recipe below)

1 cup  Ssäm Sauce, for serving (recipe below)

2 cups steamed short-grain white rice, for serving

3 to 4 heads Bibb lettuce, leaves separated, washed well, and spun dry

Sea salt

Optional

12 oysters, shucked, for serving

  1. Put the goat leg in a roasting pan, ideally one that holds it snugly. Mix together the granulated sugar and 1 cup of the salt in a bowl, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it in the fridge for at least 4 hours, or overnight.
  2. Heat the oven to 300⁰F. Remove the goat from the refrigerator and discard any juices that have accumulated. Put the goat in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. The goat should be tender and yielding at this point – it should offer almost no resistance to the blade of a knife and you should be able to easily pull meat off the shoulder with a fork. Depending on your schedule, you can serve the goat right away or let it rest and mellow out at room temperature for up to an hour.
  3. When ready to serve – sauces are made, oysters are ready to be shucked, lettuce is washed, etc. – turn the oven to 500⁰F.
  4. Stir together the remaining 1 tablespoon salt and the brown sugar and rub the mixture all over the goat. Put it in the oven for 10 to 15 minutes, until the sugar has melted into a crisp, sweet crust.
  5. Serve whole and hot, surrounded with the accompaniments.

 

Goatober Press Release

FOR IMMEDIATE RELEASE                                            FOR MORE INFORMATION CONTACT: ERIN FAIRBANKS, (718) 389-0985

Erin@HeritageFoodsUSA.com

                                                                                             

No Goat Left Behind: Goatober Is Here!
Brooklyn, NY (September 20, 2013) No Goat Left Behind is an annual project launched in 2011 by Heritage Foods USA designed to introduce goat meat to American diners and develop a sustainable end market to support farmers in the Northeast. We are proud to partner with 14 New York State and Vermont family farms to sell hundreds of goats to restaurants and home consumers throughout this October.  Thanks to our partner restaurants, you will be able to find goat on the finest dinner tables across New York City.

Just like most foods, goats have their season. Naturally mating goats give birth in the early Spring and are ready for harvest in the Fall. They are best enjoyed in October – or as we say, Goatober! The flavor of goat is delicate and grassy. As the world’s most widely consumed protein, there is a recipe for every menu.

Over 50 restaurants will participate in the No Goat Left Behind project by serving our goat on their menu for the full month of October. Visit the restaurants listed here to enjoy goat served in a variety of ways.  For an updated list, please check our website. Goat is also available for purchase by home consumers at www.HeritageFoodsUSA.com.

No Goat Left Behind is partnering with Cider Week NY, a project of Glynwood that seeks to enhance the viability of regional orchards by celebrating hard cider.  Regional cider will be highlighted from October 18-27 in restaurants, bars, and retail shops throughout NYC and the Hudson Valley.  For more info please visit: CiderWeekNY.com.

 

Both No Goat Left Behind and Cider Week NY were developed to raise awareness and demand for distinctive agricultural products best enjoyed in October.  Matthew Rudofker, Chef de Cuisine of Momofuku ssäm bar, will demonstrate his favorite goat dishes paired with an array of local ciders at Astor Center on October 10th. Tickets now available through http://www.astorcenternyc.com. For information, visit our website.

 

All our goats are raised to Heritage Foods USA’s specifications, guaranteeing pasture-raised animals with no growth hormones or antibiotics. The five breeds represented include: Oberhasli, a dairy breed developed in the mountainous regions of Switzerland; Nubian of mixed Asian, African, and European origin, known for high butterfat milk production; Saanen, which surpass all the other breeds in production of milk and butterfat; Boer, which were selected for meat production and originally hail from South Africa; and Kiko which are recognized for greater parasite resistance and good meat yield.

 

For more information about Heritage Foods USA and No Goat Left Behind, or to have goat shipped directly to your home, visit www.HeritageFoodsUSA.com.

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Goat Chili

Boer Goat Chili by Thyme for Goat

Ingredients (Serves 8 – 10 people)

2 lbs goat meat sliced into small pieces
1 28oz can of crushed tomatoes
1 40oz can of dark red kidney beans, drained
1 6oz can of tomato paste
1 cup onion, diced
1 cup sweet pepper, diced
¼  cup hot peppers, diced (optional)
2 tablespoons garlic, chopped
2 tablespoons olive oil
2 tablespoons cumin
2 tablespoons chili powder
1 cup red wine (this leaves the rest of the bottle for you and your friends)
½  cup brown sugar

Directions

Sauté garlic, onions and peppers In a large pot in olive oil until onions are transparent.

Add sliced goat meat and cook through.

Add crushed tomatoes, tomato paste, wine, brown sugar, cumin and chili powder.

Simmer for 30 minutes.

Add the beans and heat through to meld flavors.

Serve with sour cream, salsa, shredded cheese or chips.  A corn bread or nice crusty bread goes great with this dish.

For more goat recipes, check out our website. 

Florence Fabricant Loves our Anchovies!

Anchovies from Italy
Photo Credit: Tony Cenicola/The New York Times

We are so proud that our anchovies got a mention in Florence Fabricant’s article in the New York Dining section today! Florence Fabricant Loves our Anchovies and we know you will too. We have olive oil and garlic with parsley.  

To Savor: For Connoisseurs of Very Small Fish

Those of us who like our anchovies rich and meaty are often disappointed by the ones sold at many supermarkets; while flavorful, they often tend to be flimsy or skimpy. Carlo Petrini, the founder of Slow Food, is an anchovy aficionado who likes his from Italy, hand-packed in olive oil. These are available for the next few weeks, either plain or seasoned with garlic and parsley: I Sapori del Mare anchovies are $22 for a six-ounce jar from (718) 389-0985 or heritagefoodsusa.com.

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