Image courtesy of Myrecipes.com

You can’t get much more summery than Sangria. I have a seen a number of recipes for Sangria. And that’s the best part; there’s so many ways to have Sangria. You can just toss in whichever fruits you’re in the mood for or is in season. Every big BBQ, there’s always a pitcher of Sangria being passed around. It’s a perfect refreshment to go along with your organic turkey burgers.  Just because our theme for the week is Summer BBQ, I’ll show you guys a white Sangria which is perfect for the summer. But feel free to use red wine if that’s your preference. We’ll be using seasonal fruits but put in whatever you want, just make sure you like how the fruits taste together.

Summer Sangria Recipe

Makes roughly 16 servings (half gallon)

Ingredients

• 2 bottles of dry white wine, chilled
• 1/3 cup of cognac or brandy
• 1/4 cup of orange liqueur
• 1/3 cup of simple syrup
  • 6 tbsps of sugar
  • 6 tbsps of water
• 1.5 cups of orange juice
• 1.5 cups of pineapple juice
• 1/2 cup of peach, pureed
• fresh white peaches, oranges, apples, mango, and green grapes, sliced
• ice – lots of it

Directions

1. Make simple syrup. Combine sugar and water in a small saucepan and cook to boil for a couple of minutes. Then cool. Please be careful as the sugar gets REALLY hot and you will have the worst burns if the hot simple syrup touches your skin. Again, be careful.
2. Combine cooled simple syrup, orange juice, pineapple juice, pureed peach, and fresh sliced fruit together.
3. Add white wine.
4. Add orange liquer and cognac/brandy. Please feel free to add more or less depending on your preference. If you want it stronger, by all means, go for it. Note that you’ll be adding ice which will inevitably melt a bit, so I would make it a tad stronger so that when the ice melts in a bit, it’ll be perfect.
5. Mix and bruise the fruit a bit.  You want the fruit to soak up all the deliciousness as well as provide additional flavor to the Sangria itself.
6. Add ice.
7. Serve in a wine glass with fruit. Remember, the fruit is the best part!

Who doesn’t love spaghetti and meatballs? But have you made them at home? I always thought making meatballs (and tasty ones at that) was always a lot more effort that it’s actually worth. Boy, was I wrong. A dear friend of mine gave me her grandmother’s (who is ITALIAN btw) meatball recipe. It is so easy and it comes out amazing – moist and flavorful.

The recipe calls for frying the meatballs which is great. But with summer so close, I’m trying to eat lighter and healthier. So I cook mine in the oven instead and then finish it on the stove with sauce (or gravy). If you want an even lighter version, substitute the organic ground beef with organic chicken instead. I take Greensbury’s organic chicken breasts and just put them through the food processor until I get ground chicken. Add a little olive oil for the needed fat to keep it moist.

If you have any tips on how you spruce up your recipe, please leave a comment!

Organic Beef Meatballs Recipe

4 servings

Ingredients

• 1 pound of organic ground beef
• 2 garlic cloves, minced
• 1 egg
• 1/2 cup of parmesan or percorino cheese, grated
• handful of parsley and basil, chopped finely
• 1 cup of bread, cut or torn into pieces
• 3/4 cup of milk or water
• salt/pepper to taste

Instructions

1. Preheat the oven to 350 degrees (if you’re going to cook them in the oven).
2. Soak the bread in the bowl of milk/water.
3. Combine the organic ground beef (or any combination of it) with the garlic, egg, cheese, parsley and basil. If you’re substituting ground chicken, add a couple of tablespoons of olive oil. I tend to put more garlic than this recipe calls for but I love the flavor of garlic. And feel free to add different types of meat: organic ground veal, organic ground pork, etc. You should have a pound of meat.
4. Mix the bread into the ground beef mixture.
5. Add as much milk as you need so you can actually form a decent ball. (I typically use most of the milk)
6. If you’re frying your meatballs, make sure you have enough oil in the pan. And get the oil + pan hot before you start cooking them so you get a really nice crust. If you’re cooking them in the oven, it depends on the size of your meatballs. But typically I put them in there for about 15 minutes.
7. If you have a pot of sauce or gravy cooking, this is perfect time to drop those meatballs in there. It keeps the meatballs moist and flavors your sauce.
8. Serve with your favorite pasta: spaghetti, if you’re going classic.

One of my favorite ways to prepare beef (especially organic beef) is to marinate it with Korean flavors. If you’ve ever had galbi (korean marinated short ribs), you know the flavor I’m talking about. It’s sweet and salty with hints of garlic. But if you’re like me and preparing for summer, short ribs are probably not the best choice. But no worries, Greensbury’s organic flank steak makes for a delicious and lean substitute.

This dish is perfect for the grill or oven. When you’re preparing it, give yourself at least an hour for marinating. The longer it marinates, the better. You want to let the flavors permeate throughout the meat. I usually marinate it overnight. And feel free to throw in some baby portobellos as well. Sometimes I throw in some sliced long green peppers just for a little kick. So feel free to add your little twist.

And CLICK HERE to get your hands on Greensbury’s organic 100% grass fed flank steaks.

Korean Style Organic Flank Steak Recipe

Serves 2

Ingredients

• 2 Greensbury Market Organic 100% Grass Fed Flank Steak (8oz each)
• 8oz of baby portobello mushrooms (optional)
• toasted sesame seeds (for garnish)
• 1 scallion, sliced (for garnish)

Marinade

• 1/2 cup of soy sauce
• 1 can of coca-cola
• 4 cloves of garlic, minced
• 1/2 of an onion, sliced
• 1 scallion, sliced
• 3 tablespoons of sesame oil
• 1 tablespoon of black pepper
• 1 large green pepper, sliced (optional)

Directions

1. Combine and mix marinade ingredients into a large ziplock bag or a big dish. I used a giant bowl. I know the can of soda sounds crazy but it’s the secret ingredient. The soda provides the sweetness to balance the soy sauce and it tenderizes the steak.
2. Place the organic grass fed flank steak into the marinade and mix thoroughly. You want to make sure every inch of the flank steak is coated with the marinade.
3. Marinate for at least 1 hour (overnight recommended).
4. If you’re grilling, cook it for 4-5 minutes on each side (I like it medium rare) and let it rest. Or if you’re using the oven, cook it under the broiler for 6-7 minutes on each side. Make sure your meat is 2-3 inches away from the broiler.
5. Slice thinly against the grain.
6. Garnish with toasted sesame seeds and sliced scallions and serve with brown rice and kimchi!

A recent posting by one of our fan’s on Greensbury’s Facebook page inspired us to start thinking about why our customers choose organic.

We feel proud and fortunate to have a growing collection of Greensbury fans. We know you’ve all got your reasons for eating 100% organic meats and grass-fed beef.  Protecting the environment, supporting family farms, raising animals humanely, preventing the increase of antibiotic-resistant bacteria, avoiding pesticides, eating beef that is lower than fat and better for your health…the list is long, and different people feel most passionately about different issues.

When we started Greensbury Market, we learned a lot about the complex issues that shaped today’s food environment. We also learned a lot about the benefits of organic meats and the problems associated with factory-farmed meats.

But you know what else we learned? For many customers, what it all boils down to is peace of mind. You want to worry less about our health and the health of the planet. You want to relax and enjoy delicious food. You want to feel connected to a way of life that feels simpler, and more natural.

Here’s to peace of mind. We’d love to have more fans on Facebook, so feel free to “like” us! But more importantly, we’d love to know that you like us because we’re helping you feed yourself, your family and friends with food that makes you feel good.

With summer around the bend, many people’s minds turn to grilling. Here’s a great recipe for perfectly grilling our organic grass-fed ribeye steak, plus a stovetop recipe that makes our grass-fed strip steak turn out juicy, tender and delicious. No matter how you cook it, organic grass-beef is better for you than conventional beef, with less overall fat, less saturated fat, and more heart-healthy Omega 3′s and CLAs. Here’s to a healthy summer!

Grilled Grass-fed Ribeye Steaks with Balsamic-Caper Vinaigrette

•  2 Greensury grass-fed New York strip steaks
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 thyme sprigs
• 2 garlic cloves, crushed

1. Let steaks stand for 30 minutes or more at room temperature. This is especially important for grass-fed steak!
2. Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
3. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

Save on organic meats for Memorial Day grilling!

We’re looking forward to celebrating our heroes and our heritage this Memorial Day–and we’re passing on great savings to our customers in honor of the holiday. Now through May 22, save $22.88 on our Memorial Day Value Pack. Plus, get free shipping! Here’s the scoop:

Memorial Day Value Pack
Value: $228.87
Sale: $199.99
**Free Shipping**
Order this Pack and Enjoy:
2 (8oz.) filet mignon
2 (12oz.) rib eye steaks
2 (10oz.) new york strip steaks
2 (8oz.) top sirloin steaks
8 (2oz.) all beef hot dogs
8 (1/4lb.) burger patties
6 (8oz.) bone-in pork chops
1 (2lb.) bag chicken wings

Enter “makeitmemorable” in your cart to SAVE $22.88, or start shopping HERE.

It’s been an exciting spring! We’re happy to bring our customers an ever-growing list of products that meet our high standards for quality organic meats. From a succulent pork loin roast, to country bone-in ribs, to a tasty summer sausage, these new additions to Greensbury Market are great items to consider when stocking your freezer. As always our organic beef products are grass-fed, and our organic pork products come from heirloom varieties raised on family farms.

Country style bone-in organic pork ribs

Bone-in country ribs

Sometimes referred to as blade chops, bone-in country style pork ribs are cut from the shoulder’s loin-end. Our 100% organic heirloom pork ribs are tender and meaty, especially when braised, slow-cooked, or baked on low heat and basted with barbecue sauce.

Fresh boneless or bone-in ham steaks

Our ham steaks are fresh, not smoked or cured. They’re also flavorful, tender, and made from nothing but 100% organic heirloom pork.  About three-quarters of an inch thick, they look like pork chops – and you can cook them the same way, on the grill, in the pan or in the oven.

Pork loin roast

Make any night more special with a delicious, organic heirloom pork loin roast. Not to be confused with pork tenderloin, our roast is delicious simply rubbed with olive oil, sprinkled with salt and pepper and roasted in the oven. Or try recipes that call for spice rubs or stuffing. For maximum juiciness and flavor, don’t overcook! Most chefs recommend aiming for an internal temperature of no more than 140 degrees.

Beef summer sausage

This isn’t your standard summer sausage. We start with only the finest grass-fed, organic and humanely raised beef. Then we make it right, uncured, without adding MSG or other stuff you don’t want. Choose from three great natural flavors: plain/regular, garlic, and Jalapeño. Order a few of these to keep to keep in the freezer for tasty high-energy snacks or appetizers.

Beef snack packs

Long on flavor, short on unhealthy additives, our snack packs aren’t cured. They’re made from pure organic grass-fed beef. Adults and kids will love having these around for a quick boost of energy. They come frozen and stay fresh in the refrigerator for a week.

The overuse of antibiotics on healthy animals to make them grow larger has led to human resistance to the drugs’ effects.

Last week, the U.S. Food and Drug Administration took a first step toward advocating against the overuse of antibiotics on our nation’s farms. The agency announced that farmers and ranchers will need a prescription from a veterinarian before using antibiotics in farm animals.

The announcement is good news—but not good enough to keep us from swearing by organic beef, chicken and pork as the safest, healthiest, most environmentally sound choice for American meat lovers. Organic farmers are way ahead of the game, since they don’t use antibiotics or synthetic growth hormones.

Check out our summary of what the new rule’s all about.

The good news: keeping drugs effective for human use

If the industry complies with the rule, more judicious use of the drugs could reduce the tens of thousands of human deaths that result each year from the drugs’ overuse.

For decades, the government has been trying to stop farmers and ranchers from using antibiotics to raise supersized cattle, pigs, chickens and other animals.  As it says in the FDA press release, “Because it is well established that all uses of antimicrobial drugs, in both humans and animals, contribute to the development of antimicrobial resistance, it is important to use these drugs only when medically necessary.”

The not-so-good news: A rule some call “tragically flawed”

The not so good news? The jury’s still out on whether the rule will make a significant impact. It depends on the voluntary efforts of drug makers to change their labels to require a prescription. And there’s nothing in the rule to stop farmers from overusing antibiotics in the name of “disease prevention.”

The safest bet: 100% organic meat

You can read more about the pros and cons of the rule in lots of places including The New York Times and Mother Jones.  You can also do yourself and the planet a favor and keep on supporting organic family farms, which never use antibiotics or synthetic growth hormones. In the future, we’re hoping more conventional farmers will take a page from the organic handbook.

New at Greensbury: Baby Back Ribs

This month, we’re happy to welcome delicious organic baby back ribs into the Greensbury product family…and we’re equally happy to announce that we’ve lowered the prices some of our popular items, organic pork chops and grass-fed filet mignon.

At Greensbury, we’re trying to make high-quality organic meats more accessible to more people. Shipping directly to your door is one of the ways we accomplish this goal. Another is doing our best to offer a wide variety of products and find more loyal customers,  so we can increase our sales and pass along more savings to you.

With warm weather arriving, now is a great time to stock up for picnics, grilling, and outdoor dining. Like our pork chops and other pork products, our new ribs come from heirloom-variety hogs humanely raised in the American Midwest without added hormones or antibiotics.

As for our filet mignon, these steaks offer the perfect marriage of elegance and flavor. Dry-aged 21 days for maximum tenderness, all of our grass-fed beef comes from family farms where great taste is a point of pride. Our steaks have the rich marbling you expect from the best steakhouse cuts – but with less saturated fat and cholesterol.

One of the great things about Greensbury Market is that it allows us to support small American family farms. We partner with people who care about the things we care about—raising animals in a healthy environment, taking care of the land for future generations, and producing high-quality, delicious organic meats.

Rain Crow Ranch is a prime example of a Greensbury partner that does things right. Located in the rolling hills of the southern Ozarks near Doniphan, Missouri, the farm has been in the business of producing beef since 1882.

Today, Rain Crow is truly a family affair, owned and operated by Mark and Patricia Whisnant with help from their six children.  They produce some of the country’s best grass-fed beef. Succulent sirloin, flavorful rib eye…when it comes from Rain Crow, you know it’s absolutely the best.

“Family farms are rapidly disappearing from our American culture,” notes Patricia, who was a practicing veterinarian before turning to full-time farming. She and Mark have always dreamed of making their farm profitable enough to allow any of our children stay on our farm and make a living if they chose.

For the Whisnants, grass-fed beef is more than a product. It is a sustainable management philosophy that benefits the animal, the producer and the environment. Beef from Rain Crow is beef you can feel good about eating, not only due to the health benefits associated with grass-fed beef, but also because it supports a way of life that’s good for us all.