The Weblog
This page contains news, event information, and other items added by the market managers.
Meet Your Baker..... and Tips for Cooking Grassfed Meats
This post expired on December 15, 2023.
Market is open for business again! Orders will be accepted through Wednesday at 5 p.m. www.siloamsprings.locallygrown.net
First up is an update on Tong, from Thao Farms. As you all know he had surgery Friday and his wife Tang, who is managing the farm for the winter while he works in Tulsa, was unable to attend market. I have visited with them and Tong is doing well. They made it home Saturday morning but said they would like to go out and check under all the row covers to see how the produce fared during the snow/ice storm. They asked that I not include their products in the market until they contact me with an update. I will provide an update before Wednesday.
Meet Your Baker….
This weeks featured vendor is Brenda Welch of The Bread Basket. Brenda is a 62 year old widow who is raising three teenagers! She started selling her loaf breads and baked goods at the Farmers Market after she had made some bread for friends and relatives and they encouraged her to sell her products. While Brenda wasn’t so sure about that she stepped out and began selling at the market.
She had also been teaching the boys how to do some woodcrafting and encouraged them to make some items to sell at market as a way to help teach them about work ethics. She also taught them the importance of working as a team and with the other vendors. These teens know how to set up and tear down the whole market. They pay attention and know how each vendor likes to set up their booth. We certainly enjoy having them as part of the market team!
Brenda enjoys making breads that are not filled with preservatives and uses quality ingredients and honey from a local farmer for her baked goods. She especially enjoys making the gluten free products. Her customers have shared with her that her home baked, gluten free products don’t compare to store bought gluten free items, and that they are “the best they’ve ever eaten”! These encouraging words from satisfied customers help her to know that she is investing time and effort into products people want and need.
Check out her products and if there is something you are interested in but don’t see offered don’t hesitate to contact her.
Email: brendawelch48@yahoo.com
Phone: 479-524-0202
Facebook: http://https//www.facebook.com/BrendasBreadBasket
Tips for Cooking Grassfed Beef
www.americangrassfed.org
Interested in purchasing some grassfed beef but not sure how to prepare it? Here are some great tips:
• Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.
• Because grassfed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
• Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn’t mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator.
• Never use a microwave to thaw grassfed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator.
• Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface.
• Another way to tenderize is to coat a thawed steak with your favorite rub; put it into a plastic zipper bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object; pound a few times. This will not only tenderize the meat, but will also incorporate the rub, adding flavor. Don’t go overboard and flatten the beef unless the recipe calls for it.
• Always pre-heat the oven, pan, or grill before cooking grassfed beef.
• Grassfed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.
• Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.
• Pan searing on the stove is an easy way to cook a grassfed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking.
• When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture.
• Never use a fork to turn the beef. Always use tongs.
• When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat.
• When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.
(a printable pdf file of this information can be found here: www.americangrassfed.org/wp-content/uploads/2011/11/Tips-for-Cooking-Grassfed-Beef.pdf)
© American Grassfed Association,
2011
Don’t forget that we still have some Double Dollar match money available for SNAP (Supplemental Nutritional Assistance Program) customers. If you have questions about this program please email farmersmarket@mainstreetsiloam.org