Usually, I write about raising cattle, birthing calves, fixing broken equipment, and the challenges of working with husband Bruce. That's hard to do this week because our country is in the throes of racial strife. As much as I'd like to share stories of green grass and newborn calves, I can't ignore the vast and terrible thing gripping the country, and it's not spelled c-o-v-i-d.
Here's the basic approach to cooking a delicious steak: Sear it. To do this, cook a steak at a high temperature, which will sear the surfaces. This creates a golden, caramelized crust that gives meat that grilled flavor. Then, lower the heat to finish cooking. Pork chops, chicken, and roasts all benefit from this process. Forget to turn the heat down, and you'll end up with a hockey-puck steak. I've created a few of these. Adding salt, pepper, and garlic enhances the flavor. Even with a few seasonings, home-cooked food won't have the excessive salt and sugar that fast food contains. Why is that? Because junk food does not start with the best ingredients.
Bless the bees, the honey farmers, and all our predecessors who created the idyllic farmscape that blossoms and buzzes so enchantingly.
Beef can be labeled as a product of the USA, but was it? Under current labeling laws, there is no way to know.
There's nothing better than finding a healthy newborn calf in the pasture. If you can't make it to the farm to see these bundles of joy, stop by the Audubon pasture on Silk Farm Road in Concord to see 10 of our Scottish Highlander cattle.
With the recent closing of the Smithfield’s pork processing plant in Sioux Falls, 20,000 pigs a day now have nowhere to go. The current system is not sustainable because when it breaks, as it has in this pandemic, there might be less meat to buy, and farmers have animals they may need to euthanize.
