Animals raised on organic farms are should have plenty of access to the outdoors. This is natural, humane, and essential to producing high-quality meat without antibiotics.

At Greensbury Market, we only work with small organic family farms that raise animals with plenty of year-round access to pasture, fresh air and sunshine. Our farms have always complied with standards requiring that meat labeled organic must come from animals with outdoor access and livestock with access to pasture.

Unfortunately, over the years, a few large organic producers have been exploiting loopholes in the USDA labeling laws, and not providing a truly free-range environment. Now, thanks in part to the advocacy work of Consumers Union,  the nonprofit publishers of Consumer Reports, the USDA has tightening up the organic standards by providing clear guidelines on what “pasture raised” actually means. Here are the guidelines that producers much comply with by 2011:

• all organic animals have year-round access to the outdoors
• ruminant animals, such as cows and lambs, will be required to graze on pasture during the entire grazing season (which will vary depending on region but cannot be less than 120 days) and get at least 30 percent of their dry nutrition from the pasture while they are grazing.
• beef and lamb must come from animals that were not confined during the finishing period (when animals are usually fattened on grain).

At Greensbury, we’re proud of our 100% organic label, and we stand behind every effort to ensure that consumers get what they deserve when they choose organic meats.

Once upon a time, pork producers came up with the phrase “the other white meat” to help boost public awareness of pork as a health-conscious choice.  Now there’s a new term in town: “niche pork.” Is this different than organic pork? Yes and no. Here’s the scoop.

Supermarket pork (“the other white meat”)

Traditional pork—let’s call it supermarket pork—all tastes pretty much the same. The problem with much supermarket pork is that it does indeed seem like “white meat,” and many people find it dry and bland.

Supermarket pork comes from pigs that have been bred to produce very lean meat. Hogs raised in indoor, industrial settings (usually penned in warehouses) tend to get little exercise and are fed the same monotonous diet whether they live in California, Iowa, or Pennsylvania. Because they do not live the ways pigs do naturally, and because they are confined during much of their lives, many people feel factory-farmed pigs are treated inhumanely. Additionally, this supermarket pork is usually not organic pork, meaning it is not guaranteed to be free or antibiotics or added hormones.

Niche pork (organic/heritage/sustainably raised by small farmers)

Niche pork is broad term for pork raised to appeal to a niche market. Small farmers are rediscovering heritage breeds (also known as heirloom breeds) such as Durocs, Berkshires, Red Wattles or Tamworths. These old-fashioned pigs tend to have more fat and produce richer, moister, more flavorful meat. A select group of consumers and chefs are learning to demand the premium taste of such pork, whether comes as a thick and juicy chop, a loin, or bacon.

Niche pork also appeals to those concerned about human animal treatment, sustainable farming, and organic standards. Many small farmers who raise heritage breeds allow them to graze in their natural environment, to forage, and to socialize.

Not all niche pork is certified organic pork. If you want to be sure your pork is organic, look for the USDA certified organic label. Here are some other terms you may see used to describe pork products. For a more complete list, visit http://www.nichepork.org.

Free Range – Also referred to as “pasture raised, free roaming, and raised outdoors.” The USDA standard to make this claim for pork is that hogs have had continuous access to pasture for at least 80% of their production cycle.

No Antibiotics Used, Raised without Antibiotics – “No antibiotics added” on the label means that the animals were raised without using antibiotics and that documentation has been provided to the USDA demonstrating this.

Natural – Pork products that meet compliance with USDA Natural Standards, which means the product contains no artificial ingredients or added color and is only minimally processed. The label must explain the use of the term natural (such as no added colorings or artificial ingredients; minimally processed).

100% Organic – Products produced exclusively using organic methods as defined by the USDA. Can carry the USDA organic certification seal.

Breed Specific – Just as there are breed-specific beef products like Certified Angus Beef, there are breed-specific pork products. Sometimes referred to as heirloom or heritage breeds, examples in the marketplace today include Berkshire (also knows as Kurobuta, meaning “black pig”), Duroc, and Tamworth.

Delicious broiled or grilled, skirt steak is easy to prepare and loaded with flavor. Our organic grass-fed skirt steak is wonderful served in a variety of ways, and will work wonderfully in your favorite Mexican fajitas recipe.  In case you’ve never tried Fajitas, the basic idea is simple: marinate and grill or broil skirt steak (or use our organic chicken if you prefer), grill or saute onions and peppers, and wrap everything up in warmed flour tortillas, adding your choice of sides such as guacamole, salsa, rice or beans. We recommend serving with Margaritas or ice-cold beer! Try this recipe by Chef Tyler Florence:

Ingredients

Marinade (Mojo):

1 orange, juiced

2 limes, juiced

4 tablespoons olive oil

2 garlic cloves, roughly chopped

3 chipolte chiles, in adobo sauce

3 tablespoon roughly chopped fresh cilantro leaves

1 teaspoon ground cumin

1 teaspoon salt

2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces

Salt and pepper

2 red bell peppers, thinly sliced

1 large onion, thinly sliced

Lime juice, olive oil, optional

12 flour tortillas, warm

Guacamole, recipe follows

Good quality store bought salsa

Directions

In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

To serve:

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

May also be served with sour cream and shredded cheese.

Guacamole:

5 ripe Hass avocados

3 to 4 limes, juiced

1/2 small onion, chopped

1 small garlic clove, minced

1 serrano chile, chopped

1 big handful fresh cilantro leaves, roughly chopped

Kosher salt and freshly ground black pepper

Drizzle olive oil

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.

Sugar snap peas

With the long warm days of early summer just around the corner, we should all spend more time outdoors, and less time in the kitchen. Many people are thinking about shedding a few pounds along with those winter sweaters, so cooking light is definitely on the menu. Here are four great ways to pair low-calorie organic chicken breasts with spring vegetables, from asparagus to spinach. Each recipe serves 4 people.

Contents

• Grilled Chicken Asparagus Recipe
• Asian Chicken Recipe
• Hot Chicken and Spinach Salad

Grilled Organic Chicken Breasts with Grilled Asparagus Recipe

• 4 skinless, boneless organic chicken breasts
• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil
• Course sea salt and freshly ground pepper, to taste
• Lemon wedges

Directions
Preheat grill. Brush the Greensbury organic chicken breasts with oil. Salt and pepper to taste. Grill chicken breast over medium-high heat for approximately 15-20 minutes.

While chicken breast is cooking, place the asparagus spears in a Ziploc bag with olive oil, salt and pepper, and shake to coat. Remove chicken breast to a plate and keep warm. Turn grill to high. Grill asparagus for 2 to 3 minutes, or to desired tenderness.

Serve with lemon wedges, which can be lightly squeezed over asparagus, chicken, or both, to taste.

Asian Chicken with Spicy Sugar Snap Peas Recipe

• 4 skinless, boneless organic chicken breasts
• 1 pound sugar snap peas, trimmed
• 1 tablespoon olive oil (for drizzling)
• Marinade/glaze:
• 3 tablespoons olive oil
• 1/2 cup low sodium soy sauce
• 1/2 teaspoon sesame oil
• 4 drops chili oil, or more to taste
• 1/2 teaspoon packed brown sugar
• 4 tablespoons toasted sesame seeds

Directions
Prepare the marinade for the chicken breasts, reserving ¼ cup as a glaze for the peas. Marinate and chill chicken for 3-4 hours or overnight. Preheat grill. Grill chicken breast on medium-high heat for approximately 15-20 minutes.

While organic chicken breast is cooking, turn on the oven broiler, and move oven rack into the top position. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.

Broil the snap peas in the preheated oven until tender, about 5 minutes.

When the snap peas come out of the oven, toss them immediately with the reserved glaze.

Herbed Organic Chicken Breast on Baby Spinach Summer Salad

• 4 boneless, skinless chicken breasts
• 1 cup chopped fresh herbs such as parsley, tarragon, chives, thyme, marjoram, or dill
• 1 pound baby spinach, cleaned
• 2 large tomatoes, cut into wedges
• ½ small red onion, thinly sliced
• 1 cup store-bought croutons
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped, toasted almonds
• 1 clove garlic, minced
• Course sea salt and freshly ground black pepper, to season

Directions
Preheat the oven to 400° F. Rub the Greensbury organic chicken breasts all over with chopped herbs. Season well with salt. Warm a large non-stick sauté pan over medium-high heat. Coat the bottom of the pan with olive oil. Add the chicken breasts and brown on both sides, about 6 minutes total. Transfer the chicken to a sheet pan and roast in the oven until firm, 12-15 minutes.

While the chicken breast is roasting make the vinaigrette and salad. In a small bowl, whisk together the olive oil, lemon juice, almonds, garlic, salt and pepper. In a large bowl, toss spinach, tomatoes, onion, and croutons.

To serve, drizzle the vinaigrette over the salad and toss well. Divide among 4 plates. Set a organic chicken breasts atop each salad and serve.

This time of year, we find ourselves thinking a lot about outdoor grilling and eating. Which means we also find ourselves bracing for one of the challenges of summer: mosquitoes!

Recently we discovered there is an environmentally friendly way to control mosquitoes in your yard. Based in Baltimore, Maryland, Summit Chemical produces mosquito dunks that are deemed Fit For Organic production by the 
USEPA in accordance with the USDA’s
National Organic Program (NOP).

If you’ve never heard of mosquito dunks, they’re simple to use. Simply put them anywhere you have standing water, such as gutters or plant saucers. They do not contain toxic insecticides and do no harm to children, pets or beneficial insects.

Now that we’ve tackled that pesky problem, let’s get ready for summer, and let the backyard barbecues begin…

Environmental-consciousness-raising is a worthy goal, whether it’s bringing attention to the plight of migratory birds or the average citizen’s carbon footprint. An article in today’s Washington Post suggests that there’s also a potential downside, especially when it comes to environmental certification:  consumers may be confused or misled by labels and the standards they require.

According to the article, about 600 labels worldwide — 80 in the United States — are issued by companies and nonprofit organizations that offer a promise of environmentally friendly qualities, according to a new survey by the World Resources Institute, Duke University and the environmental analyst Big Room Inc.  Different groups are competing in some cases for the right to proclaim their label the gold standard.

At Greensbury, we sell only organic meats because we know exactly which standards are required to earn a farmer the “certified organic” label from the USDA. The only way we can promise our customers a truly superior product is to embrace the USDA’s very strict guidelines for certified organic meats. Look for the USDA seal on our package. What this means to you:

• organic farmers do not use antibiotics or synthetic growth hormones.
• organic meat comes from animals that are given 100 percent organic feed.
• organic animals are given access to the outdoors and/or pastures.
• organic farms do no use most conventional pesticides, synthetic fertilizers, bioengineering, or ionizing radiation.
• organic farmers emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.
• organic farms are inspected by a Government-approved certifier to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic meats must be certified, too.

It’s no secret that we Americans love our convenience foods—whether they come in a box, a bag, a can, or through a drive-thru window. So it wasn’t really a surprise to see how the United States compared to the rest of the world in a recent New York Times graph showing consumption of “fresh food” vs. “packaged food.”

The message in the metric? Our country and our health would benefit from a return to good old-fashioned foods like meats, dairy, vegetables and grains—ideally from family farms that use organic and sustainable methods. One of the reasons we founded Greensbury Market was to make it convenient to choose organic beef, chicken and pork, and we’re glad to support our customers’ efforts not to rely on what the Times calls “factory food.”

Rethinking frozen pizza

According to the Times, based on data from the USDA’s Economic Research Service, Americans eat 31 percent more packaged food than fresh food, and they consume more packaged food per person than their counterparts in nearly all other countries. A sizable part of the American diet is ready-to-eat meals, like frozen pizzas and microwave dinners, and sweet or salty snack foods.

As you might guess, this isn’t good news for American health. Research shows that diets high in salt, sugar and fat—and low in nutrient-rich fresh foods—put us at risk for diabetes, heart disease, obesity, and other conditions.

A frozen pizza every once in a while is an easy way to please your family. But since we understand more than ever before about how food and health are connected, and we all care about living long and healthy lives, it’s time to find other easy solutions for cooking fresh meals.

Finding convenient ways to eat fresh food

Most people rely on ready-to-eat meals and other packaged foods because they make our easier. Everywhere we go, there are grocery stores, fast food restaurants, vending machines, and other places full of fast, convenient meal and snack choices.

But fresh food can be convenient, too, especially if you make some new habits for shopping and cooking. For example:

-       Go digital:  Grass-fed and organic meats, organic produce, organic grains and flours, local creamy butter and milk, delicious herbs and spices, and flavorful marinades are all available via the Internet, as are many grocery staples ranging from baking soda to seltzer water.  Shopping online can save you valuable time, since you can get items delivered directly to your door, and don’t have to make as many trips to specialty stores. Research and order great ingredients—because when you start with great ingredients, simple recipes turn out delicious.

-       Stock your pantry & freezer: Don’t get caught without the basics. From frozen organic chicken breasts, to canned tomatoes, to fresh garlic and onions, keep your kitchen full of ingredients that you can use to make fast, easy meals.

-       Make your own “fresh” frozen food: Cook many portions each time you make a meal, and refrigerate or freeze the portions you don’t eat that day.  Make sure to label and date. You won’t be nearly as tempted by frozen pizza if you know you’ve got homemade chili, lasagna, or steak stir-fry that you can simply heat and serve. And unlike processed foods, you know exactly how your own frozen food was made and what’s in every bite.

-       Make your own cookbook: Collect recipes that you like to cook and love to eat.  Once you have a small collection, put them together in a notebook, store them on your computer, or keep them in an “app” on your cell phone, along with a list of grocery items you need.

The good news for American health is that a variety of fresh, interesting foods are more accessible to the average consumer—online, in grocery stores, and in local farmer’s markets. With the proliferation of cooking shows, cooking websites and how-to videos, there is no shortage of opportunities to learn how to make simple meals.

And of course, if you’re ordering from Greensbury, feel free to use our online recipes for ideas and inspiration!

The New York Times health blogger Tara Parker-Pope recently reported on new research from the California State University in Chico, which reviewed three decades of research comparing the nutritional profiles of grass-fed versus grain-fed beef.

The report, “A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef,” was published in the latest issue of Nutrition Journal. The researchers identify the benefits of grass-fed beef as follows:

• Grass-fed animals has lower levels of unhealthy fats and higher levels of omega-3 fatty acids, which are better for cardiovascular health.
• Grass-fed beef also has lower levels of dietary cholesterol and offers more vitamins A and E as well as antioxidants.
• Meat from animals raised entirely on grass also had about twice the levels of conjugated linoleic acid, or CLA, isomers, which may have cancer fighting properties and lower the risk of diabetes and other health problems.

With research pointing more and more people toward grass-fed beef, farmers are responding by learning to produce better tasting, more consistent cuts of meat. They are relearning what all farmers used to know before the era of nonorganic, industrial farming. They use heritage breeds that thrive on grass rather than on grain, as well as crossbreeds developed with advanced genetics. They are experimenting with different types of grass for optimal nutrition and sustainability. And they are aging the beef to make it as tender and juicy as possible. The more they learn, say organic farmers who produce grass-fed beef, the more they can continue to improve the taste and texture of steakhouse-style cuts.

Greensbury Market is proud to announce that we recently set a new record for daily sales on Jasmere.com. We couldn’t be happier to welcome over 200 enthusiastic new customers, and we hope you continue to give high marks to our selection of organic meat  and our customer service.

Jasmere seeks out small specialty retailers they believe deserve national attention. Their team of New York, Los Angeles and Washington, DC- based shopaholics personally tests every product they feature, and they offer exclusive discounts for a limited time.

100% Organic Grass-fed Greensbury Beef

Don’t overcook! That’s usually the big headline when it comes to cooking flavorful meat. Because 100% grass-fed beef is lower in fat content than conventional beef, you should take special care not to overcook it. Whether you’re choosing grass-fed beef for your own health, the health of the environment, or the happiness of the free-ranging cattle (or all three), you may find that you have to adjust some of your favorite recipes to get the best results.

What makes grass-fed so special?

Before we talk about cooking with it, here’s a quick primer on why grass-fed beef is different.  Cattle that are truly grass-fed spend their entire lives in pastures eating grass, rather than being “fattened up” on grain in order to produce the more conventional American style of beef and marbled steak. That’s good news for the cows, because grass is their natural diet and best for their health.

When you buy 100% grass-fed beef (rather than grass-fed beef that is grain finished), you get many nutritional and health benefits. Its lower saturated fat content is good for heart health. Grass-fed meats can have up to one third less fat as a similar cut from a grain-fed animal.

Additionally, grass-fed beef contains Omega-3 fatty acids. People with ample amounts of omega-3s in their diets are less likely to have high blood pressure and 50 percent less likely to suffer a heart attack. Omega-3s are essential for proper brain functioning and may reduce the risk of cancer.

Grass-fed meats are also one of the richest sources of conjugated linoleic acids (CLAs). CLAs may be one of our most potent defenses against cancer. A Finnish researcher showed women with the highest level of CLA in their diets had a 60% lower risk of breast cancer than those with lower levels. Compared to grain-fed cattle, meat from grass-fed cattle contains three to five times more CLA products.

How to get the best results in your kitchen

1. 1. Experiment with lower temperatures. Try cooking your steaks at a lower temperature, to prevent moisture loss and toughness. A grass-fed steak tastes better when it’s on the rarer side, since it will retain better flavor and more of its nutritional content if it’s not too well done.
2. Try shorter cooking times. Generally grass-fed beef cooks faster. Assume a 20-30% reduction in cooking times, and use a meet thermometer to prevent overcooking, which leads to point number three…
3. Use a meat thermometer.  If you’re shooting for medium rare, you will want a temperature of 125 degrees. But remember:  your meat’s temperature will rise at least 5-10 degrees after you remove it from the heat source. So, if you’re pan-frying a grass-fed sirloin steak, for example, you may want to take it off the stove at 115.
4. Slow cook. You can get great results from grass-fed beef by using a slow cooker, since you aren’t as likely to overcook.
5. Marinate overnight. Give the meat plenty of time to soak in the flavor.