Category: News


Pawpaw Season: don’t blink or you’ll miss it!

paw pawIt is Pawpaw season! Our Heritage pawpaws come from the rolling hills of Carroll County Maryland at the Deep Run Pawpaw Orchard where Jim Davis has been raising these fruits for over 10 years! The pawpaw is the largest edible fruit native to the United States. Pawpaws are indigenous to 26 states in the US, rangeing from northern Florida to southern Ontario and as far west as eastern Nebraska.

They have provided delicious and nutritious food for Native Americans, European explorers, settlers and wild animals. They are still enjoyed in modern America, chiefly in rural areas. There are more than 27 varieties currently available.

Deep Run Pawpaw Orchard produces seven named varieties of pawpaw:

  1. Susquehanna – sweet, mild
  2. Alleghany – sweet, mild (great in ice cream!)
  3. Overleese – sweet and fruity
  4. Shenandoah – sweet tasting, fruity flavor
  5. Pennsylvania Gold – Stronger flavor
  6. Taytwo – Stronger flavor

Each fruit will be marked so that you know what you are eating.

The unique flavor of the pawpaw fruit resembles a blend of various tropical flavors, including banana, pineapple and mango. The common names, ‘poor man’s banana’, ‘American custard pie’, and ‘Kentucky banana’ reflect these qualities.

Our Pawpaw are on pre-sale now – don’t wait because they have a short season and sell out quickly.

Paradise Locker Meats

Our Partners at Paradise Locker Meats

We are proud to toast Paradise Locker Meats on their anniversary!

Paradise Locker Meats
Paradise Locker Meats

Paradise Locker Meats is family-owned and operated meat processing plant and retail shop in Trimble, Missouri. In business since 1995, the Fantasma Family (Mario, his wife Teresa, and sons Louis & Nick) have gained a reputation for providing quality meat products and practicing humane killing. Paradise Locker’s facility is both USDA inspected and Certified Humane. They supply meat to some of the best restaurants in the country through Heritage Foods USA and the growing Kansas City market. The Fantasmas are also great curers of hams, belly and chops. Their line of award-winning sausages are created from family recipes that trace back to pre-World War II Europe.

Mario’s introduction to the meat business was at S&S Meat Co. where he worked as a runner. He pulled cuts for a year and then went on to became a butcher’s apprentice for several more years. When Paradise Locker Meats, a local processing facility, went on the market, Mario and Teresa jumped at the opportunity to own their own shop. Mario and Teresa took over Paradise in 1995 strictly as a custom cut shop with a very small “retail” section consisting of a single freezer. Their sons, Louis and Nick, started helping the family by cleaning up after their school day at age 15 and 13 respectively. In 2002, the facility caught fire and much of the structure was destroyed. Mario was forced to rebuild on new land in the nearby town of Trimble, but kept the name “Paradise” to let the community know that he would continue his work with local ranchers and farmers.

When Mario rebuild on 5 acres a year later, he “was planning on doing 10 hogs and 10 beef a week which is a pretty good number for a small plant.” The family added a smokehouse to do a little cooking and develop select smoked products. Soon, Mario was contacted by Doug Metzger, a hog farmer near Seneca, Kansas, who was already working with Heritage Foods USA. We were looking for a processing plant that was USDA-inspected and Paradise decided to take the next step in their history. In 2004, the Fantasma family switched the business from a state-inspected facility to a federally inspected one. This change allowed Paradise to ship across state lines and process out-of-state animals.

Fantasma Family
Nick, Mario, and Lou Fantasma at Paradise Locker Meats

The first Heritage Foods USA order was for 20 hogs for mail order customers. Over the next two years, this standing order grew to 60 hogs a week as we added whole sale to the operation. As the orders grew and grew, the Fantasma family finally decided to take a risk and stop breaking down whole deer to focus on the heritage hogs business with Heritage Foods USA. Patrick Martins explained, “They had to give deer season up in the hope that this kind of restaurant supported agriculture would stay.” We are proud to say that it has only become stronger.

Paradise takes humane slaughter very seriously. The pigs and cattle that go through the facility are treated with the utmost care and respect. During a recent visit to the facility, Louis showed the Heritage Foods USA team the misting fan in the hog pen for summer time to keep them comfortable. “I remember the misting fan arrived, and I was putting it together,” Louis said. “Our slaughter guys asked if we got a misting fan for the kill floor. I laughed and told them, ‘No, it’s for the hog pen outside.’ But that is how we look at it. We really take care of our hogs around here.” Paradise’s hogs are cut to order and the facility focuses on one breed at a time to be sure customers know exactly what breed they are receiving.

Paradise Locker Meats has grown a great deal alongside local farmers and Heritage Foods USA. Over the past decade, the operation has grown from five to 25 employees, and it has also played an important role in reviving the Kansas City food community of local farmers and restaurants. Mario feels that “as a slaughter house, we give the local chefs an opportunity to utilize the products from the farmers… enabling them to use more local products on their menus.” Paradise also boasts a continually growing retail outlet in the front of the plant.

On a recent visit to Paradise, Mario told the Heritage Foods USA team that their relationship “opened the doors for so many things. Now there are farmers markets that are opened up. People are wanting to raise their animals, have it processed, take it right to the market and sell it themselves. Heritage really helped us grow in that aspect.”

Paradise Locker Meats process 150 hogs a week and several cattle for Heritage Foods USA.

 

Hear the Fantasma’s on Heritage Radio Network:

http://www.heritageradionetwork.com/archives?tag=Paradise+Locker+Meats

http://www.heritageradionetwork.com/episodes/2767-Small-Slaughterhouse-Paradise-Locker-Meats

Patrick and Anne Visit Meadowood

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Anne and Patrick with their son Max.

Heritage Foods USA and Heritage Radio Network founder Patrick Martins has the privilege of being married to Anne Saxelby of Saxelby Cheesemongers. This partnership has resulted in project like No Goat Left Behind that create bridges through the food world and help us build a more sustainable system.

 

Last weekend Patrick and Anne traveled to Meadowood Farms with their family. Below is Anne’s account of their trip:

 

 

By Anne Saxelby

 

This past weekend, we mongers packed it into the old cheese wagon and headed up to Meadowood Farms in Cazenovia, New York for a sheep-tastic cheese-filled visit!

Meadowood Farms has been around since the early 1900’s; its original owners the Chard family (no agricultural pun intended) wanted to make it a ‘scientific, sustainable model farm’. More than a century later this vision has come full circle. The farm raises Belted Galloway cattle for beef and East Fresian sheep for meat and milk on just over 200 acres of farmland overlooking beautiful Cazenovia lake.

Cheesemaker Veronica Pedraza transforms the milk into a delicious array of cheeses all bearing monikers of local roads and landmarks. Ledyard, Rippleton, Lorenzo, and Ten Eyck (the cheeses) can all be found within a few miles distance of the farm. In fact, driving around was kind of like a cheese scavenger hunt… spotting the signs on the side of the road that corresponded to each cheese became a game like the old slug bug one, minus the punching (there were three adults, one baby and two dogs in the car, so that could have gotten ugly real fast…)

The cheeses are sublime… They are made starting in early spring and finished by mid-fall when the sheep are dried off for the winter months. Stop by the shop for a taste today or order our special ‘Cheesemongers Choice’ selection featuring Meadowood Farms cheeses.

 

Sustainability in BBQ from Heritage Radio Network

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When our friends at Heritage Radio Network attended the Big Apple BBQ Block Party the weekend of June 8th, 2013 in New York City, it started a conversation about sustainable sourcing and barbeque. In the past, barbeque was a reflection of what was around in your area. The geography was reflected in the cuisine – you bought what was nearby and cooked it. However, as time went on, the barbeque world moved more towards industrial agriculture. Restaurants across the nation served what customers wanted, not what was necessarily available to them. Go to any BBQ joint and you can get ribs or brisket, so where can everybody in the country get your supply of ribs from? Not your small farmer, but big giants like Smithfield, who also seemed to be a sponsor at the Big Apple Barbeque. Tune-in to learn more about sustainability in BBQ from Heritage Radio Network!

http://www.heritageradionetwork.com/episodes/4482-HRN-Prime-Episode-19-In-the-Field-Sustainability-in-BBQ

Heritage Radio Network Hawaiian BBQ Recap

Congrats to our friends at Heritage Radio Network for throwing an incredible Hawaiian BBQ party last night. We, along with several hundred other guests, enjoyed delicious food and drink accompanied by Island tunes. If you missed the annual garden party, enjoy some of our favorite photos.

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© 2013 Brian Eden | brianedenphotography.com

Would you eat a lab-grown burger?

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A burger made from Cultured Beef

Credit: David Parry / PA Wire

Today, at 1pm in London the world’s first “Cultured Beef” burger was unveiled in front of 200 journalists and academics. In a lab at Maastricht University, Professor Mark Post and his team harvested muscle cells from a living cow (organically raised cows from Belgium), placed into a culture dish and through the wonder of science the cells grow into meat strands. Thousands of these small strands of meat are combined to make a good ole’ fashioned hamburger.

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A cooked burger made from Cultured Beef

Credit: David Parry / PA Wire

The “burger”, if we can call it that, is touted as a sustainable alternative to current meat production. According the Cultured Beef website, “livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever.”

They make a good point. Current methods of producing meat are a mess and our society should absolutely be looking for alternative solutions. But I really don’t think a lab-grown burger is our only option.

I would suggest we look to farmers outside of the factory farm system. Farmers who use sustainable and humane methods to raise real live cattle. Learn more about the partner farmers we work with on a daily basis who provide beef. Real beef.

 

You can learn more about the science behind the Cultured Beef and watch the showcase via livestream at http://culturedbeef.net

 

What is No Goat Left Behind?

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No Goat Left Behind is a serious effort launched in 2011 by Heritage Foods USA designed to introduce goat meat to American diners and provide a sustainable end market for dairy animals. Without an end market farmers must face difficult choices each spring when the kids are born. [Did you know that most goats have twins or triplets?]

You may also be surprised to learn that goat is the most widely consumed meat in the world with a rich and diverse culinary history. Most American’s have only had goat once or twice, usually in an ethnic restaurant when they where feeling bold. The flavor of our goat is delicate and grassy the cuts are similar in size and composition to lamb.

Goat is a seasonal animal and this October our goal is to sell 1000 animals. Over 14 family farms and almost 100 restaurants have committed to participate in No Goat Left Behind. Our partner farmers will raise their goats to Heritage Foods USA’s specifications, guaranteeing pasture-raised animals with no growth hormones or antibiotics. Our partner chefs will create a cornucopia of delicious dishes and recipes.

Goat dairies are in the business of making cheese. To make cheese you need milk, and to get milk each season the goats must have babies. In a weird way these babies are a bi-product of a farm that is looking to produce milk. The labor and feeding costs of caring for these babies is significant. Since the farm needs the mother’s milk to produce cheese, the babies are fed on expensive milk replacer, a goat version of baby formula. Without a dependable end market for these animals farmers simply cannot take on the financial burden and must face hard choices like selling the animals into the commodity market at a few days old or even killing them at birth.

You can change this reality by purchasing goat meat each fall from a trusted butcher like the Heritage Meat Shop in New York’s Historic Essex Market, eating in a restaurant that participates in the project or buying and cooking some goat yourself through our mail order program. However you choose to participate, we applaud your commitment to shaping a food system we can all be proud of. One that respects the realities our nation’s farmers face and honors the animals we consume.

Click here to purchase this fall http://store.heritagefoodsusa.com/goat-coming-in-october-p977.aspx

Last year participating restaurants included:

New York City: Al Di La, Babbo, Bar Boulud, Back Forty, Becco, Betto, Cleaver Company, Colicchio and Sons, Corsino, Community Food and Drink, Egg, El Almacen, Employees Only, Fatty Crab Downtown, Fatty Cue, Fatty Cue Brooklyn, Fette Sau, Gramercy Tavern, Heritage Meat Shop, Isa, Lincoln, Lupa, Maialino, Má Pechê, Minetta Tavern, Momofuku Noodle Bar, Momofuku Ssam Bar, Momo Sushi, Northern Spy, Otto, Ottomanelli & Sons, Palo Santo, Pulino’s, Purple Yam, Roberta’s, Salumeria Rosi, Spotted Pig, Tia Pol, Union Square Café, Untitled, Vinegar Hill House. 

Bay Area: Americano Restaurant, Bi Rite Market, Celadon, Fatted Calf Napa, Fatted Calf San Francisco, Oliveto, Plate Shop, Universal Cafe. 

Other: Hominy Grill, VA; B & B, Carne Vino, Otto, NV; Lidia’s Kansas City, MO; Quiessence, AZ

Heritage Radio Network Hawaiian BBQ

Our friends at Heritage Radio Network know a thing or two about parties and pigs. They are currently gearing up for their Hawaiian BBQ Hog Roast which will take place on August 11 in the garden at Roberta’s.

Find out more and get your tickets here http://hrnhawaiianbbq.eventbrite.com/

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More from HRN

Hang out in the ultimate urban garden at Roberta’s Pizza and enjoy a family-style feast that will take you from the mean streets of NYC to the breezy beaches of the Big Island.  We’ll start the night with Hors d’oeuvers from Roberta’s Catering and then we’ll say, “Aloha” to Daniel Delaney of Delaney BBQ. Daniel will be the honorary Pitmaster, slow cooking a delicious Heritage Foods USA hog.  

 

Joining Delaney is an all-star line up of chefs. Chris Bradley of Untitled, Kyle Knall of Maysville, and the Court St. Grocers crew will be making some killer sides to compliment the unctuous pork. La New Yorkina will cap the night with their signature frozen treats.  The Anfora restaurant team will be on hand to mix up cocktails, and Empire Brewing Company will be our exclusive beer sponsor. 

 

Don’t forget to check out the Food + Art Silent Auction during the event. Enjoy a cocktail while bidding on unique food art created by artists Margarita Korol, Erin Jang, Brooke David, Mike Geno and more.

 

Let Tom Douglas Plan your Seattle Foodie Fantasy! Chef, restaurateur and cookbook author Tom Douglas boasts over a dozen restaurants within 10 blocks in downtown Seattle. His menus range from seafood to Northern Italian to a Tibetan dumpling food truck. And he wants you to spend the weekend in his town, his way! This is a man who knows food so you can trust him to treat you right in his adopted city. This fabulous weekend will be raffled away so get a head start and buy your raffle tickets early for your chance to win. $10 per raffle ticket.

NYC Mayoral Food Forum

New York City’s mayoral election season is heating up. Amidst the controversies and politics, a new topic is emerging that has tremendous effect on the citizens of New York. Food is one of the most pressing topics today – access, production, distribution, and service – these all directly effect New Yorkers and all Americans.Recently our partners at Heritage Radio Network covered the NYC Mayoral Food Forum. Below is there coverage of the event.New-Picture-72

On July 17th, 2013, Dr. Marion Nestle moderated a discussion about food and health in New York City with six of NYC’s mayoral candidates. The event has been dubbed the NYC Mayoral Food Forum 2013, and HRN’s Sari Kamin is here to recap the event. Find out where some of NYC’s mayoral candidates stand on issues like childhood nutrition, access to school lunches, and local food. Hear from food professionals such as St. John’s Bread & Life’s Christy Robb, HRN’s Katy Keiffer, and Just Food’s Nadia Johnson! Are the candidates really securing good food for the city’s future? Find out this and more in this segment, and stay tuned for continued coverage of the mayoral race.

http://www.heritageradionetwork.org/episodes/4452-NYC-Mayoral-Candidate-Food-Forum-Recap

Summer Grilling & Swilling at the Astor Center

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Last week we had the pleasure to provide the meat for a lovely food and wine event at the Astor Center in New York. The event was titled “Grilling and Swilling: Hot Weather Reds and Heritage Meats,” and looked at pairing favorite summer grilling recipes with delicious red wines. The event helped raise money for our friends at Heritage Radio Network.

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Chef Emily Peterson collaborated with wine expert Kimberly Severson to bring us these summer delights!

 

Charred Oregano and Lemon Chicken

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Paired with Lagrein Rosato, Muri Gries 2012 from Alto Adige, Trentino-Alto Adige, Italy

Protein: 1 Chicken, cut up into 8 or 10 bone-in service pieces (generally 2 wings, 2 drumsticks, 2 thighs, and 2 or 4 breast pieces)

For the Marinade:

1 lemon

1/3 cup kosher salt

2/3 cup dried oregano

2 cups unoaked white wine

 

1. Melt one cup butter in a small sauce pan. Add the juice of the lemon and turn off the heat

2. In a large bowl, or gallon-sized zip top bag, combine the salt and oregano. Completely coat each piece of chicken in the mixture so that you can barley see any chicken through the coating.

3. Grill the chicken over high heat. As you turn it, basted it with the butter-lemon mixture. Cook until you have good color all the way around. This takes about 15 minutes. It smells amazing and you’ll understand why you’re outside when you see the herb-scented smoke plumes floating over your neighbor’s place.

4. Transfer the chicken to a pot large enough to comfortably hold it all, add the wine and remaining butter-lemon mixture and tightly cover. You can proceed from here either on a gar grill or inside on the stovetop.

5. Cook the chicken over medium-low for about 90 minutes, until the chicken is cooked through and falling off the bone.

 

Pork Soulvaki with Tzatziki and Pita

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Paired with Touraine Rouge ‘Les Cots Hauts,’ Mikael Bouges 2010 from Touraine, Loire, France

 

Protein: 2 lbs pork shoulder, cut into two inch cubes

 

For the Marinade:

2 cups red wine

2 tsp dried oregano

2 tsp ground cumin

2 tsp dried thyme

1 tsp cinnamon

6 cloves smashed garlic

kosher salt

Freshly ground pepper

1 whole red onion, peeled, root and stem end removed

 

For the Tzatziki

2 cups grated cucumber, seeds avoided

2 cups full-fat Greek yogurt

½ cup chopped fresh mint leaves

A heavy glug of extra virgin olive oil

1 Tbs finely minced garlic

Kosher salt to taste

 

Serve with 4 scallions, thinly sliced on the bias

1 cup flat –leaf parsley, roughly chopped

Warm pita bread

 

1. combine all the marinade ingredients, including the pork, a large pinch of kosher salt and a few cracks of black pepper in a bowl. Cover and refrigerate at large 2 hours, but preferably overnight.

2. Meanwhile, make the yogurt sauce – stir together all the ingredients, starting with just a pinch of salt, then taste and add more salt if you’d like. Keep cold. This can keep in the fridge for up to a week.

3. Skewer the pork cubes onto wooden or metal skewers (if using wood, make sure the ends don’t poke out form the pork – they’ll burn even if you soak them). Grill over medium-hot, preferably charcoal, but gas will do the job too, 20-25 minutes. Generously baste with the marinade for the first 19 minutes.

4. Arrange the skewers on a pretty serving platter and sprinkle with scallions and parsley. Serve with the cold yogurt sauce and the pita, wrapped in a beautiful tea towel.

 

Korean Beef Bulgolgi Ssambap

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Paired with Lambtusco ‘Il Giullare,’ Roberto Negri 2011 from Lambrusco, Emilia-Romagna, Italy

 

Protein: 2 pounds of sirloin steak sliced very thin across the bias (or boneless short ribs)

 

For the marinade:

2 scallions, thinly sliced

¼ cup sugar

3 Tbs chopped garlic

5 Tbs soy sauce

2 Tbs sesame oil

2 Tbs dry vermouth

1/8 tsp ground black pepper

A dash of Sriracha

 

Serve with whole bib lettuce leaves, Kimchi, Gochujang (Korean chili paste)

 

1. Combine the beef and the marinade ingredients in a bowl. Cover tightly. Refrigerate at least two hours, but preferably overnight.

2. Grill beef on a two zone grill, starting on the very hot side, flipping to the less very hot side. Cook to desired doneness,

 

Serve by placing all of the components in individual serving dishes in the center of the table. Make a wrap, using a lettuce leaf, a piece of bulgogi, kimchi and chili paste. Messy and delicious!

 

 

All-American Slider

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Pair with Lauel Glen !Za Zin 2010 from Lodi, California, USA

 

Protein: 2 pounds Ground Beef seasoned with salt and pepper

 

Fixins’

Potato slider buns

Yellow American Cheese

Ketchup

Iceberg or bib lettuce

Fresh tomato slab

 

1. Form meat into equally-sized balls, then flatten into patties. Sprinkle liberally with salt and pepper

2. On a two zone grill, grill over hot, then flip and finish to desired doneness.

3. Serve with fixins

 

 

See what else the Astor Center is offering at http://www.astorcenternyc.com

For more from Chef Emily check out www.thegourmandandthepeasant.com and Facebook.com/chefemilyp

And hear Heritage Radio’s Audio Gift Bag here http://www.heritageradionetwork.org/episodes/4483-HRN-Community-Sessions-Episode-165-Astor-Center-Audio-Gift-Bag

 

 

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