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.

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…

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.

Crock-pot

We think today’s slow cookers are a great way to experiment with affordable, flavorful cuts of organic meat you might not ordinarily buy. Wondering what to do with a rump roast? Interested in cooking a delicious grass-fed skirt steak or flank steak without your grill? Slow cookers are an excellent tool for tenderizing tougher cuts of organic beef, lamb or pork. Other reasons for jumping on the slow-cooking trend include:

Convenience: If you’re willing to put in a little work in the morning, you can go to work, and come home to a home-cooked meal. And slow cooker recipes are often “meals in one” that don’t require lots of additional side dishes. One word of warning:  many slow-cooked meals actually require a little more attention than you might imagine. For example, you may need to brown the meat beforehand. And not every recipe is designed to conveniently coincide with an 8-hour workday.

The gadget factor: Let’s face it – it’s fun to have an excuse to buy a new toy for your kitchen. You can still find plenty of simple cookers like the original Crock-Pots of the 1970s, but now you can also opt for shiny new models with more bells and whistles. Today you can choose a programmable slow cooker such as the top-rated All-Clad programmable slow cooker, which lets you designate cooking times. Simple, no-frills slow cookers such as the Hamilton Beach Stay or Go are a much less expensive option that still gets the job done – though you may have to spend a little more time monitoring what you cook. For entertaining, there are models such as the Crock-Pot Trio Cook & Serve Buffet, which includes three slow cookers with individual heat settings.

Affordable meals: Many Americans are concerned about spending wisely these days. Slow cookers are a wonderful way to turn humble ingredients into a warm and welcoming meal.  Lentils and beans, rice, potatoes, noodles… some of the least expensive staples can transform with the addition of broth, spices, or wine. And a simple organic chicken or organic beef roast can gradually turn into a juicy, melt-in-your-mouth meal.

Slow cookbooks & recipes

Here is a sampling of recently published cookbooks that you can use to make slow-cooked meals. Keep in mind that many traditional recipes can be adapted to slow cookers. And, if you don’t feel like investing in a new gadget, you can use your oven to make delicious meals with organic meats such as rump roast, too.

Not Your Mother’s Slow Cooker Cookbook

Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes

Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker

Organic Pot Roast

If you want to try something simple when you test drive your new slow cooker, here’s a recipe from Martha Stewart that requires only 15 minutes of prep time and makes a savory organic pot roast.

Slow-Cooker Pot Roast

Serves 8

Ingredients

1 tablespoon cornstarch

8 medium carrots, cut into thirds

2 medium onions, each cut into 8 wedges

Coarse salt and ground pepper

1 organic beef chuck roast (3 pounds), trimmed of excess fat

2 tablespoons Worcestershire sauce

Directions

In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours). Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Going green isn’t always cheap—at least in the short run. Whether you’re shopping for organic beef, an energy efficient washing machine, or a bamboo sweater, the price of green living can be a little higher. Here are some ideas that will make going green a little easier on your pocketbook.

Understand what “green” really means

What’s the difference between “organic meat” and “natural meat”? What’s a carbon footprint? Why is everyone suddenly using the word “sustainable” to describe everything from food to furniture? There are lots of great resources out there that explain the labels, the terms, and the impact of various choices. You might begin with some basic books such as:

Green Living for Dummies

The Everything Green Living Book

It’s Easy Being Green

These books not only explain important concepts, but also provide tips on making small changes and investments that can actually save you money in the long run.

Do your homework

Green is more mainstream now than ever before. There are more and more recycled products, organic food, energy-saving appliances and other green choices on the market. You can search on the Internet and compare prices. You can find wholesale or bulk options that reduce cost over time. You can learn more about exactly what you’re paying for, so that you know, for example, whether the price of your organic steak reflects a commitment to quality and taste as well as organic certification.

Prioritize your values

Price is important, especially in these lean times. But remember to consider different aspects of your choices: lifestyle, taste and aesthetics, convenience, sourcing (where does it come from?) and philosophy (what kind of producer or company do you want to support?)  Also decide what parts of your life you feel most passionate about “greening up.” For some people, choosing organic food is essential, since it impacts individual health as well as the environment. If you commute long distances for work, you may want to spend more on a hybrid or fuel-efficient vehicle. If your energy bills are sky high, you may want to focus on lowering them through savvy investments.

Vote with your wallet

If you haven’t seen the movie Food Inc. yet, you can now watch it on DVD. The film makes many compelling arguments about the problems with our current food industry. One thing that stands out: every time you make a food purchase, you’re telling producers what you want to eat. So if you really prefer organic beef, make a vote with your wallet! When enough people demand organic food and other green products, they will be more available and affordable.

Invest in a green lifestyle

Spend money to save it. Consider buying an extra freezer to stock up on bulk or wholesale quantities of organic beef and other organic foods. Calculate how much you’ll save over time if you buy that energy efficient washing machine, or a programmable thermostat, or new windows for your older home. Eat out at restaurants less, cook meals at home more, take public transportation, get an energy audit, calculate your carbon footprint… If you’re willing to take the time and spend the money to make changes now, you may find that green living is much less expensive than you thought.

If you’re wondering whether chemicals are really present in your food, the answer is clear: most meats and other foods sold in the United States today contain a cocktail of trace amounts of chemicals, from pesticides to synthetic growth hormones.

According to the Food and Drug Administration, our country’s meat supply contains the residues of 500 to 600 different chemicals. The debate isn’t about whether they’re there, but how much harm they cause humans, especially because the FDA only monitors some of these chemicals.

What are the possible risks?

The Institute for Agriculture and Trade Policy (IATP) recently released its latest “Smart Guide” covering the issue of hormones in the food system. Here’s a list of some of the types of chemicals that find their way onto our plates and into our bodies:

o hormone growth promoters given to food animals

o hormone-active pesticides sprayed on food crops

o hormone plastic additives in baby bottles, infant formula cans or other food packaging

o hormone disruptors that build up in the food chain (like brominated flame retardants)

According to the Guide: “[E]ver-strengthening science links exposure to many individual hormone disruptors —pesticides, Teflon chemicals, plasticizers and food contaminants—with these common or rising chronic conditions, including:

o Breast and prostate cancer

o Thyroid disease

o Obesity and diabetes

o Endometriosis, uterine fibroids and infertility

o Immune-related disease, such as asthma or allergies.

Why are hormones and other chemicals used in food production?

Certain synthetic hormones can make young animals gain weight faster. They help reduce the waiting time and the amount of feed eaten by an animal before slaughter in meat industries. Pesticides are used on farms to protect crops – including grain used for feed – from insects.

Does organic meat contain chemicals?

Even organic meats and organic produce aren’t completely free of toxic chemicals. Contaminants leach into the land, water, and air around the globe. But certified organic livestock are never given antibiotics or synthetic hormones such as the genetically engineered bovine growth hormone. Their feed is organic and vegetarian. Organic farmers use natural methods to control pests. By eating all-organic meats, you also limit your intake of genetically modified foods, because organic farmers cannot raise genetically modified crops or livestock or use production aids that are genetically modified.

Is organic meat better for the environment, too?

Well-balanced soil is the foundation of healthy, nutritious food. Conventional farming depletes the soil over time. Organic farmers use practices that replenish and build healthy soil. They also protect the water supply. Eliminating polluting chemicals and nitrogen leaching, in combination with soil building, prevents contamination and protects and conserves water resources. Organic farmers use green manures and crop covers, too, rather than synthetic fertilizers made from petroleum.

Choosing organic is a great way to take care of the people you care about. You can nourish yourself, your family, and the planet by supporting sustainable farming practices and eating foods that are truly good for you.

Herbed Organic Chicken Breasts

When it’s not cooked well, chicken can be a terrible disappointment. Need we mention the famous “rubber chicken” you sometimes get at buffets on in airplane meals?

But with just a little care and attention, chicken can be an amazingly easy, versatile ingredient in any kind of meal. Chicken sausage, marinated and grilled chicken breast, stir-fried chicken with spicy Asian sauce, breaded Italian chicken cutlets…the possibilities are as varied as they are delicious.

Better yet, chicken is naturally low in fat and calories, so it naturally fits today’s more health-conscious lifestyles. Toss that grilled chicken breast on a bed of leafy greens, and you can sit down to enjoy a meal without worrying about your waistline.

If you eat chicken often – and many Americans do – choosing organic chicken can help you feel even better about your healthy diet.  Plus, it can give you peace of mind to know that the animals and the earth benefit from organic farming practices.

Here are five good reasons to buy organic chicken:

1. Tried and true. For the majority of human history, organic chicken was all you could get! It was just plain old chicken, naturally free range – and free of things like synthetic hormones. High-tech industrial farming changed all that. Now, more and more research suggests that we’re better off following the traditions that were handed down through generations of small family farms. Check out the recent report by the Pew Commission on Industrial Farm Animal Production (PCIFAP) regarding the impact of industrial farming practices on public health.

2. 2. Rigorous standards. 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. If you buy chicken with an organic label, you can be assured that qualified inspectors are keeping a close eye on how that chicken was raised and processed.

3. No hormones, antibiotics or GMOs. Organic chickens are never given antibiotics or synthetic hormones. Their feed is organic and vegetarian. Organic farmers cannot raise genetically modified crops or livestock or use production aids that are genetically modified.

4. More humane farming practices. Animals on certified organic farms are raised with special attention to their health and wellbeing. They have access to fresh air, sunshine, and the outdoors. Organically raised animals grow at their own natural pace, with no artificial hormones. By following free-ranging or free-grazing practices, organic farms not only treat animals more humanely, but also improve the animals’ health and reduce stress.

5. Better for the environment. Certified organic farmers do no use most conventional pesticides, synthetic fertilizers, bioengineering, or ionizing radiation. Organic agricultural practices prevent pesticides and other chemicals from getting into the air, earth and water that sustain us. They also replenish and build healthy soil. Organic farmers emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.

There’s nothing wrong with cooking a steak or hamburger inside the house, using your stove. But let’s face it: summertime is grilling time, and there’s nothing quite like the taste of juicy organic beef that’s been grilled to perfection in the great outdoors.

We sometimes get asked whether there’s a special technique for grilling organic grass-fed beef, as opposed to conventional beef. The answer is no. But you should be prepared for a steak that looks and tastes different than what you may be used to.

High-quality grain-fed steaks have the abundant white marbling you may associate with a classic steakhouse meal. Grass-fed beef is much less marbled. It’s also lower in saturated fat and higher in healthy omega-3 fatty acids (which are also found in fish such as tuna and salmon). While marbling has traditionally been the sign of a superior steak, we think you’ll be surprised by how fantastic grass-fed steaks taste. Many people find grass-fed beef especially full of flavor, and they love the health benefits. Others prefer organic beef that has been grain-finished.

Whether you opt for grass-fed or not, following these simple guidelines for grilling will help you avoid turning a good steak or burger into a flavorless meal…every backyard cook’s worst nightmare!

1)    CHOOSE THE BEST BEEF! We can’t stress this enough. Meat is our business, and we can tell you that an inferior product makes an inferior meal. And grilled steak generally shows no mercy, since you can’t “bury” the taste under a bunch of other ingredients. Organic beef sustainably raised on family farms is not only a delicious choice, but also an environmentally friendly one.

2)    Heat, clean and oil your grill.  The grill needs to be HOT. If you’re using charcoal, that means you shouldn’t be able to hold your hand over it for more than 2 to 3 seconds.  On a gas grill, use medium high heat. Ideally, use a stiff wire brush to scrub away any leftovers from your last grilling adventure when the grill is hot, and oil the rack using tongs and a folded paper towel.  For more about the finer points of grilling, direct heat, indirect heat, charcoal versus gas, etcetera, visit the Barbecue Bible website.

3)    Bring your meat to room temperature. Let them sit on your kitchen counter for about 20 minutes. This will help your hamburgers or steak cook more evenly and faster.

4)    Season. Salt and pepper is all you really need for great hamburgers and steaks. But of course there are endless choices if you want to get creative: rosemary or thyme, hot peppers, whatever you like!

5)    Cook. Turn the meat once during cooking. Adjust time for size of steak or burger and desired doneness. The most foolproof way to test a steak for doneness is to use an instant read thermometer. The internal temperature for rare beef is about 120 degrees; medium-rare is between 125 and 130 degrees; and medium is 135 to 140 degrees. With practice, you’ll learn how to tell doneness visually and through touch (with a “poke test“).

6)    Let the meat rest.  The meat will continue to cook for a few minutes after you remove it from the grill, and will be juicy and ready to eat after about 10 minutes. Enjoy!

Your everyday food choices are important – and not just because they impact your health and wellbeing. Making healthy “green” choices for yourself and your family can also benefit the environment for generations to come. When you support organic agricultural practices by choosing organic meat and other organic foods, here’s what you do for the planet:

Reduce unhealthy chemicals and toxins in our environment.

Most crops in the US are grown with the aid of various synthetic chemicals including pesticides, fertilizers, herbicides and fungicides. According to the Environmental Protection Agency, 60% of herbicides, 90% of fungicides and 30% of insecticides are carcinogenic. Certified organic farmers do no use most conventional pesticides, synthetic fertilizers, bioengineering, or ionizing radiation. Organic agricultural practices prevent pesticides and other chemicals from getting into the air, earth and water that sustain us. When you choose organic meat from small family farms, you “vote” for a planet free of harmful contaminants.

Build healthy soil.

Well-balanced soil is the foundation of healthy, nutritious food. Conventional farming depletes the soil over time. Organic farmers build healthy soils by nourishing the living component of the soil, the microbial inhabitants that release, transform, and transfer nutrients. Soil organic matter contributes to good soil structure and water-holding capacity. Organic farmers feed soil biota and build soil organic matter with cover crops, compost, and biologically based soil amendments. These methods not only produce healthy plants that are better able to resist disease and insect predation, but also protect biodiversity and promote soil stability and fertility. Choosing organic meat and other agricultural products means you’re voting to keep essential nutrients in the soil where they belong.

Protect the water supply.

Conventional agricultural practices contribute to water pollution, which is bad for our health and for the environment. As much as 99% of the pesticides applied to crops enter the environment. Contamination of soil and groundwater is a serious threat to many species of wildlife. By eliminating polluting chemicals and nitrogen leaching, and by building healthier soil, organic practices prevent contamination and protect and conserve water resources. So choosing organic meat means you’re voting for cleaner water.

Consume less fossil fuel.

Organic farming seeks to make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls. Organic farmers use green manures and crop covers, rather than synthetic fertilizers made from petroleum. If you want to vote against global warming, air quality deterioration, oil spills, and acid rain, choose organic meat and other organic foods.

Respect and nurture healthy animals and people.

Choosing organic is a great way to take care of the people you care about. You can nourish yourself, your family, and the planet by supporting sustainable farming practices and eating foods that are truly good for you. We think this the best reason to choose organic meat: because you can enjoy a delicious meal and peace of mind.