River Cottage Farm
Update
Young Farmers Taking Over the World
If agriculture goes wrong, nothing else will have a chance to go right in the country.
M. S. Swaminathan
This past week I was in Clark, MO, sitting in a huge tent with about a hundred other farmers in the pouring rain on Greg Judy’s Green Pastures Farm. . For three days, we examined, discussed, and questioned every aspect of grass feeding and finishing and how this method of farming will affect the health of our animals, our soil, our customers, and our planet.
On the first night, we met Isaac and Ben, two young interns whose passions are farming and environmental science. At dinner, they waxed eloquent about the benefits of grass feeding and finishing cattle and how they believe that this is one of the most important aspects to heal the Earth. One was newly committed to farming, the other came from generations on the land – a family farm most recently cultivated by conventional monocultural methods. I spent a couple of hours lying in bed that night thinking about our conversation.
For the past twenty-five years, I’ve been a cheerleader and advocate for our farming method, so I found the evening to be a striking switch of roles. It was ground-shifting to realize that I am on my way out, and that the baton is passing to the next generation of farmers.
I believe that what is needed to move our new model of farming from the fringes to the mainstream lies with the force of young, energetic, fearless individuals new to farming entwined with the force of young, dedicated, and fearless farmers born into farming families, whose tradition of stewardship has passed from hand to hand over long decades. But this task is not easy – both strands shaping this force for change need our inspiration, encouragement, and faithful support.
When Brayden was 13 years old, he had the privilege of travel to Turin, Italy to hear Prince Charles tell him, along with 1500 farmers from all over the world, that he held the wisdom of the earth in his hands. He got that chance because a customer paid for his ticket with a note saying that she wanted to make sure there were passionate farmers to feed her children and grandchildren.
I am convinced that this combination of passion, knowledge, and knowledgeable support will change the world.
100% Grass fed (and finished)
Recipe of the week
All American Beef Chili
I can’t count how many times I’ve made this chili recipe. This is the kind of recipe that you can make when you have unexpected company or you’re asked, at the last minute, to contribute a meal. There are a few tricks that really make this simple recipe great and I’ve put them in BOLD
- 2 tablespoons vegetable oil
- 2 onions
- 1 red bell pepper
- 6 garlic cloves
- 2-4 tbs chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 2 pounds River Cottage Farm ground beef
- 2 (15-ounce) cans dark red kidney beans
- 1 (28-ounce) can diced tomatoes
- 1 (28-ounce) can tomato puree
- Table salt
- 2 limes
TOTAL TIME: 3 hours MAKES: 8 to 10 servings
Directions
Chop 2 onions fine. (You should have about 2 cups.
Stem and seed 1 red bell pepper, then cut into ½-inch cubes.
Mince 6 garlic cloves. (You should have about 2 tablespoons.)
Drain and rinse 2 cans red kidney beans
Cut 2 limes into wedges
Heat 2 tablespoons vegetable oil in large, heavy-bottomed Dutch oven over medium heat until shimmering.
Add onions, bell pepper, garlic, chili powder, 1 tablespoon cumin, 2 teaspoons coriander, 1 teaspoon pepper flakes, 1 teaspoon dried oregano, and ½ teaspoon cayenne
Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes
Increase heat to medium-high and add 1 pound ground beef
Cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes
Add remaining 1 pound ground beef
Cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes
Add beans, 1 can diced tomatoes, 1 can tomato puree, and ½ teaspoon salt
Bring to boil, then reduce heat to low
Cover and simmer, stirring occasionally, for 1 hour
Remove cover
Continue to simmer, stirring occasionally, until beef is tender and chili is rich, dark, and slightly thickened, about 1 hour. (If chili sticks to pot, stir in ½ cup water.)
Season with salt to taste
Serve with lime wedges.
%
Grass Fed- Grass Finished
Click on the badges to head straight to that page in the store.
Beef
Brayden picked up beef from the butcher this week so we are good to go on all things beefy.
Chicken
Chicken growing season is coming to a close but we’ll keep growing them until the weather absolutely shuts us down. Right now, we have plenty in the freezer and we don’t expect to run out until next spring.
Lamb
We have everything in stock lamb-wise except ground lamb which we can’t seem to keep in stock no matter what. Hopefully, things will change at the butcher and we will be able to butcher more lamb in the coming year.
Pork
We have started taking in hogs to the butcher so we don’t think we will run out of pork until later in the winter.
We Raise Food For You
Find Us
Wednesday Delivery
Friends’ Meeting House
11:30 – Noon
530 26th Avenue North
Nashville, TN 37209
Visit Us in Franklin
Visit us at the Franklin Farmer’s Market every Saturday 9 – Noon
230 Franklin Rd
Franklin, TN 37064
Visit Us in Bowling Green
Visit us at Community Farmer’s Market every Saturday 8 – 1
5199 Nashville Rd,
Bowling Green, KY 4210
Pick up in Hermitage TN
We’re setting up a new delivery site in Hermitage. Shoot me an email at hello@rivercottagefarm.net and I’ll give you all the details.