Butter, garlic and rosemary make this roasted rabbit and delicious treat!
Roberta’s Pizza in Bushwick, Brooklyn has become famous for their legendary pies but our favorite dish is their Smoked Ribs. The secret is in the honey vinegar and togarashi sauce. Chef Carlo uses a simple salt and pepper rub before smoking the ribs. If you don’t have a smoker we recommend using this sauce on simple low and slow grilled ribs.
4 Tin Fish Farm is a family owned and operated micro goat dairy located in Central New York….
Glenerie Farm is a diversified farm in the Hudson Valley of NY where Dennis and Karin Skalla raise goats, chickens, ducks and geese….
Rainbow Haven Farm is a small family farm owned by Patricia and James Mercado and their 3 sons, Jimmy, Mikey and Robert. As a family they raise dairy goats, Irish Dexter cattle, Romanov sheep, and Berkshire pigs on 10 acres of pasture in Sullivan County, NY. The resident guardian llama watches over the animals. The goats, cattle, and sheep are all milked and all their babies are then bottle fed – making them all healthy and friendly. Jim says his favorite breed is La Mancha because of their sneaky, comical personalities.
Judith is a longtime friend, supporter of Heritage Foods USA, and serious cook. She’s shared one of her favorite preparations for Akaushi Short Ribs –
1. The ribs have arrived and are beautiful. I just vacuum sealed them and put them in the immersion circulator…I’m going to do a 72 hour 136 degrees (alá Thomas Keller) and then will season and finish them on Saturday. I’m sure they’ll be delicious.
2. After my 72 hour sous vide cook at 136 degrees, I took them out, cooled them down and they’re a beautiful pink…a perfect medium to medium rare. They’re totally tender. I took off the big pieces of fat (between the fat and the bones, I probably lost about 50% of the product), and put the large pieces of meat into vacuum seal bags where I added a red wine reduction sauce, with a little honey mustard. I vacuum sealed them and they’re in the freezer. They’re now ready to eat with just a gentle warming.
The “scraps” of the ribs, or the smaller pieces, I turned into a filling for dumplings. I added sautéed onions and leeks, parsley and a little salt and pepper, pulsed a few times in the food processor and put it back into the fridge to tighten up and chill. WOW what a flavor!
My pasta dough has been resting and I’ll soon be rolling that out to make the dumplings and freeze them.
3. I did make about 100+ small dumplings, froze them, and then ran out of energy.
The next day, I took the remaining 2 cups of short rib filling and tossed it with the fresh fettuccine I rolled from the remaining pasta dough. The flavor of the Akaushi beef was intense, the meat very tender and still pink in color. The sautéed leeks and onion added sweetness, the parsley added fresh herbal notes and texture. A little Omnivore Salt finished it off. I made a point of only warming it gently before tossing it with that delicate fresh pasta, but wanted to avoid re-cooking the product to preserve the sous vide benefit.
What a glorious dinner we had last night as a result! I sprinkled the dish with a little Parmigiano-Reggiano Cheese and it was perfect.
Agriculture began with humans saving and planting seeds and keeping animals. Communities selected traits over generations based on the needs of the culture and landscape. These animals and plants were passed down through generations, continuously improving as mutual dependence between the culture and food deepened.
In this way food is cultural legacy – future generation’s inheritance, kept and passed on.
Merriam-Webster defines Heirloom and Heritage:
1: a piece of property that descends to the heir as an inseparable part of an inheritance of real property
2: something of special value handed on from one generation to another
3: a horticultural variety that has survived for several generations usually due to the efforts of private individuals
1: property that descends to an heir
2a: something transmitted by or acquired from a predecessor : legacy, inheritance;
3: something possessed as a result of one’s natural situation or birth : birthright <the nation’s heritage of tolerance>
How The Livestock Conservancy defines heritage breed:
Heritage breeds are traditional livestock breeds that were raised by our forefathers. These are the breeds of a bygone era, before industrial agriculture became a mainstream practice. These breeds were carefully selected and bred over time to develop traits that made them well-adapted to the local environment and they thrived under farming practices and cultural conditions that are very different from those found in modern agriculture.
Traditional, historic breeds retain essential attributes for survival and self-sufficiency – fertility, foraging ability, longevity, maternal instincts, ability to mate naturally, and resistance to diseases and parasites.
Heritage animals once roamed the pastures of America’s pastoral landscape, but today these breeds are in danger of extinction. Modern agriculture has changed, causing many of these breeds to fall out of favor. Heritage breeds store a wealth of genetic resources that are important for our future and the future of our agricultural food system.
Seed saving and genetic selection has changed drastically over the past several decades. So fast that law, morality, and popular discourse are struggling to keep up with the pace of these changes. One aspect of these debates that Heritage Foods USA feels strongly about is sustaining lines of genetic diversity within the food system.
We believe these heritage breeds of livestock are a key to a more sustainable food system and as we say, we must “Eat them to save them”.
At the heart of Good Shepherd Poultry Ranch is Frank Reese, a fourth-generation farmer on a 100-year-old farm in central Kansas with more than 60 years of experience in breeding and farming heritage poultry.
This year we are proud to announce the development of The Good Shepherd Institute, a 501c3 non-profit dedicated to supporting the health of our national food system by educating agricultural experts, farmers, and students about techniques for preserving rare and heritage livestock. Course content will include both hands-on and lecture-style training. The curriculum is being developed in conjunction with Kansas Wesleyan University as an extension of their Environmental Studies Bachelor’s degree program.
We invite you to review the University program first-hand! Join Frank, working side-by-side, in a completely immersive farming experience. Learn about all aspects of sustainable heritage farming on-site at Good Shepherd Poultry Ranch while exploring the historical, biological, and cultural importance of heritage poultry. This experience is a complete program for the novice to the experienced farmer – visit a USDA certified processor, tour local historic sites and learn from experts in the field.
· 4 nights at the Swedish Country Inn.
· Breakfasts, lunches and dinners catered by local chefs.
· Transportation within Kansas.
$1400 per person
$1900 per couple
Agriturismo Tours support the development of the Good Shepherd Institute’s University accredited program, providing funding for on-site classroom facilities and program infrastructure. If you can’t make the trip and would still like to contribute, we are accepting charitable donations for continued curriculum development and infrastructure at The Good Shepherd Institute.
Please make checks payable to Good Shepherd Institute and mail to Heritage Foods USA, 790 Washington Ave, PMB 303 Brooklyn, NY 11238. Donations are tax deductible.
As we’ve mentioned before, Heritage Foods USA is a proud promoter of biodiversity and food security. We are pleased to share the work of Wholesome Wave, which has had a tremendous impact on our nation’s access to fresh and quality foods by pioneering the National Nutrition Incentive Network. Visit Wholesome Wave’s website to see initiatives in your area.
Here is some more information about Wholesome Wave:
Vision: Affordable, healthy, local food for all.
Mission: Wholesome Wave inspires underserved consumers to make healthier food choices by increasing affordable access to fresh, local and regional food.
What We Believe: At Wholesome Wave, we believe that everyone should be able to put the same, healthy, fresh fruits and vegetables on their table and provide that for their families. Our team believes that we can use food as a very powerful, binding, changing force. Food, as a single subject, has an incredible impact on environmental, social, economic and human health. We see an undeniable truth, that if we fix food, we are going to see improved health, stronger local and regional economies, and more income for small and mid-sized farm businesses.
Wholesome Wave Georgia believes that all Georgians should have access to good, wholesome and locally-grown food. Their goal is to increase access to good food for all Georgians while contributing to the local food economy. Wholesome Wave Georgia strengthens local food communities by empowering networks of farmers to facilitate access to and awareness of healthy food choices.
By doubling each federal or state nutrition benefit (SNAP, WIC, SFMNP) dollar spent at participating partner markets, WWG leverages existing government food nutrition programs to create financial incentives for low-income shoppers to shop at local farmers markets.
The program is committed to supporting producer-only farmers markets, in which vendors are only permitted to sell items that they have grown or produced themselves.
Every nutrition benefit dollar spent at a WWG partner market becomes two dollars for the shopper and for the farmer. This means more money for local farmers and more Georgians with access to good, wholesome and locally-grown food.
If you happen to be in Georgia this September 13th, the 6th Annual Southern Chef’s Potluck will be held from 3-6pm in benefit of Wholesome Wave Georgia – with an impressive list of participating chefs. Tickets are $150 each.
Guests will dine family style with some of the South’s chefs on the pastoral grounds of the Inn at Serenbe. In addition to food and fellowship, the event will feature local beer, wine and cocktails created by renowned mixologists and a live auction for one-of-a-kind chef experiences.
Each chef contributes a side dish along with homemade pickles, relishes and desserts to be shared. Side dishes will complement main dishes provided by White Oak Pastures and Jim N’ Nicks Bar-B-Q.
There is nothing like Akaushi/Angus Tenderloin to satisfy a hungry party. Our friend Ted shares his favorite additions to summer gatherings:
Ted: My approach is fairly simple, as I love the taste of the meat more than any flavoring or spice…
About 6-7 days prior to cooking I take the roast from the freezer and leave it in the refrigerator to defrost. After a couple of days I unwrap the cut and let it air on a rack set over a cookie sheet for 3-4 days. This will allow the surface to become firm. I flip over the small-ended fold back about 3” and secure that with a metal skewer.
The day I cook it I bring it up to a little less than room temp, salt the entire piece with Himalayan salt (a fine textured salt), and let it stand for an hour or so. I am using a Lynx grill with two regular gas burners and one high heat burner. I light the two regular burners about 20 minutes before putting the steak on. I set the temp to medium low and cook the steak about 45 -50 minutes, turning regularly.
I try to get the small end to about 130°, middle to 115° and thick end to 100°. We fed eleven people with 3/4 of the tenderloin and I cut the thick end into filets about 1” thick put back on the grill the next day for perfect leftovers.
…And for the drinks
About 2 weeks before the party buy 4-6 semi-firm but ripe peaches, 4-5 firm Fuji apples and 4-5 navel oranges.
Slice the peaches first, then the apples. Add the oranges on top so the citric acid keeps the apples from turning brown. I layer these in a big bowl, plastic or ceramic, then cover with equal parts Triple Sec, Peach Schnapps, Vodka, and White Rum. Cover with plastic wrap and put in the wine cellar for two weeks.
In college 50 years ago we made this in garbage cans, but a 5 gallon water bucket also works great. The day before the party I dump the fruit into the water bucket, I add 3 gallons of Italian style wine (inexpensive is fine) add approximately 750ml Peach Schnapps, 750ml Vodka, 750ml Amber Rum.
I don’t add sugar or orange juice so the only other ingredient is ice, which I like to put in the cups so it doesn’t dilute the Sangria. It’s very potent but the fruit is really the kicker –you can blend two days before, no problem.
If you can keep this cool, it will last quite a while.