Koch Ranches Weekly Newsletter and Recipes
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Koch Ranches, Inc. Friday, January 6, 2012 thru Thursday January 12, 2012 |
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Friday, August 25, 2011 |
Volume 3, Issue 1 |
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In This Issue · This week’s markets & CSA pickup locations · Products · Koch Ranches News · Food News · Recipes · Pearl Brewery Market Saturday 9 a.m. – 1 p.m. Pearl Brewery 200 East Grayson Street
· Quarry Farmers and Ranchers Market Sunday 9 a.m. – 1 p.m. Whole Foods, Quarry Market, 255 East Basse Road · Legacy Outdoor Market Sunday, 10 a.m. - 3 p.m. Legacy Shopping Center near Lifetime Fitness NE corner of 281 and 1604 VENISON (AXIS): Ground Venison. All other cuts/items should be back in stock soon
SAUSAGE: Wild Boar Pan Sausage, Italian Ring, Polish Ring and Alsatian Ring; Regular and Spicy Beef Snack Sticks, Regular and Jalapeño/Cheese Salami; Dried Sausage; Bratwurst & Hot Dogs.
LAMB: Ground, Leg, Rack, Stew, Chops & Ribs
GOAT: Rack of Goat, Goat Chops, Ribs, Shoulder Steaks, ground goat.
Beef & Longhorn: Cowboy Rib eye, Chuck Steak, Sirloin, Boneless Sirloin, NY Strip, Filet, Roasts, Kabobs, etc.
WILD BOAR: Whole pork loin, pork chops, ham, baby back ribs, spare ribs, ground pork, pork stew.
http://www.kochranches.net/community-supported-ag.html sales @kochranches.net (210) 213-8688
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Welcome back to Koch RanchesWeekly NewsletterWe hope you had a wonderful holiday season and are blessed with a happy, healthy and prosperous 2012. We have an exciting year planned and are looking forward to sharing our healthy, local, sustainable produce and our chemical-free, antibiotic-free, natural, grass-fed meats with you. Our CSA is in full swing (week 5 of our 10 week sub-season) and we are currently accepting pro-rated memberships. Come by the Koch Ranches booth at one our markets this weekend and see what you could be eating toward your goal of healthy living this year!The ranches are looking a bit greener after a couple of rains. The animals are fit and have grass to eat. The garden is growing strong. We are still, however, looking for more rain to alleviate the drought, as it is far from over. I hope to get some pictures in the newsletter next week to give you a glimpse of the ranch and its offerings.Thank you for your business this past year. We hope you have enjoyed your purchases. We feel blessed to have met you and look forward to serving you in the coming year.
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FDA backs off regulation on agricultural antibiotic abuseby Tara Green from: http://www.naturalnews.com/034572_agriculture_antibiotics_regulation.html Twas three days before Christmas and all through the U.S., people were shopping for last minute gifts. Sneakily into Big Agriculture’s stocking, the feds did deposit some deregulation. Factory farming and antibioticsThirty-four years ago, when the switch-over from small to industrial farming was not yet complete, the FDA had an inkling that giving small doses of antibiotics to livestock on a regular basis might result in the creation of antibiotic-resistant pathogens. At that time, the agency issued two notices of opportunity for hearing on this topic. The feds then spent the next three-and-a-half decades forming committees and consulting experts without making any announcement as to formal policy about antibiotic use on livestock farms. Timing and politicsThe timing of the FDA announcement during the holiday season allowed it to pass largely without media attention. Only Wired Science blogger Maryn McKenna caught the small posting in the Federal Register and a few other news outlets have followed up on her story.
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FEATURED RECIPES:MEAT RECIPE OF THE WEEK
SMOTHERED PORK CHOPS (easy) from COOKS.COM 4 pork chops
Salt and pepper pork chops. Brown on both sides in skillet or electric fry pan. Place sliced onion on each chop; on top of this place tomato. Sprinkle rice around. Cover with water. Simmer 1 hour or until done.
SMOTHERED PORK CHOPS (more difficult) From http://thedomesticman.com/2011/11/15/smothered-pork-chops/
To start, cook the bacon pieces in a saute pan on medium heat until crispy – next, remove the pieces with tongs and set the aside, keeping the grease in the pan. Turn the heat down to med/low and slowly stir in the flour. Toast the flour/grease roux for a few minutes, stirring frequently until it becomes aromatic. Using a wooden spoon, scrape up the bacon/pork bits that get stuck on the bottom to mix them into your roux. Stir in the chicken and beef broths, salt and pepper. Bring to a slow boil and turn the heat down to low and leave it to simmer while you prepare your pork chops. Don’t worry if the gravy is too thin – but if it’s too thick, thin it a little with some water. In a Dutch oven, heat up 1 tbsp of the coconut oil for a few minutes on medium heat. Add the chopped/blended onions and sauté until they start to become translucent. Add the garlic and sauté for another minute. Scoop everything out and set aside. Add the second tbsp of coconut oil and turn up the heat to med/high, letting it heat up for a couple minutes. Add the pork chops, and brown on each side for about two minutes. If the pork chops are too big to brown four at once, brown them in batches. Once the pork chops are browned, layer them on the bottom of the Dutch oven and turn the heat down to low. Scoop the onion/garlic mixture on top of the chops, then the mushrooms, and then the bacon. Pour the gravy over everything. Cover with a heavy lid and cook for 45 minutes on low. Pull out the pork chops with some tongs and set them on a platter, covering them with tin foil. Turn up the heat on the Dutch oven to medium, and stir the cream and thyme into the gravy. Be sure to scrape up any browned pork chop bits so they mix into the gravy. This is your opportunity to get the proper consistency with your gravy – allow it to reduce if it’s too thin, or add some water to thin it if it’s too thick. Once the gravy is bubbling and at your desired thickness; pour it over your pork chops. |
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CSA RECIPE OF THE WEEK:Have you ever eaten a kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. You can eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in Indian cuisine.
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Yield: Serves 4 to 8
8 kohlrabies (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs 2 tablespoons sweet paprika Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups). In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm. In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.
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Cheryl Koch Ludwick 50 Haverhill Way San Antonio, TX 78209 (210) 827-8864
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