Good afternoon friends of North Mountain Pastures,

Recipe Book

It is not too late to send us your favorite recipes! We are compiling our favorites along with member-sourced favorites to put together a good selection of recipes in a "booklet".  These recipes will be shared with our CSA members and on the website.  

If you have a minute, please send us a quick email (feel free to reply to this email) with something that you like to do with our meats or eggs. We're specifically looking for meal ideas that are simple and easy, requiring little time in the kitchen and not too many ingredients. It doesnt have to be an original recipe, it could be something you saw on TV or got the idea from a magazine or website! And you do not have to type out the recipe in perfect recipe format, we will do some editing if necesary. 

Thank you in advance!

CSA Season starts in February

The next CSA season is approaching fast. If you haven't signed up yet, you still have time to sign up without missing the first delivery. We will take CSA membership orders until 2 days before the delivery for each site. After that, signups will be pro-rated each month until June.

If you haven't done so yet, check out and share our video and project on Kickstarter.com - we're on the www.kickstarter.com homepage today!

Stay warm,

Brooks & Anna
www.NorthMountainPastures.com 

Hello Friends and Local Food Supporters!

Many of you know us as Brooks and Anna, or North Mountain Pastures. For those of you who don't, we are a young family from central Pennsylvania that runs a pastured livestock business. We're both engineering graduates from Penn State, but turned to farming as a more fulfilling and challenging life. We've been farming together now for over six years.

We're writing to you because of a major deficiency in our local food system. There is a growing number of farmers out there like us, who raise animals on pasture, providing permanent access to sunshine, woods, and grass. There are not, however, a suitable number of small processors – also known as butchers - who can handle the number of animals we are raising. The butchers we do have are generally a considerable distance from the farm, and are overbooked.

We want to change this. We want to be able to raise as many animals as our farm can sustainably handle, and enough to support what our customers want, and produce the value-added meats our customers want ON OUR FARM. This will mean taking more responsibility for the final product, having more control over the entire process from pasture to plate, and adding value to the meat we raise to be able to make a living off the land. We think that if we can do this, then other farmers across Pennsylvania, and hopefully the country will have the confidence to replicate it.

We've already begun construction on our shop, but to complete the facilities we need for dry-curing meats like prosciutto and salami, we need to invest in an aging room. The link below will direct you to our kickstarter.com project page, with a video and description of the farm and the project we're trying to complete. We need your help to send this link out there. When you and your friends give support and investment in local, sustainable food systems through our Kickstarter project, we'll send you our thanks in meat!  Please pass on this link to as many interested people as you can!

If you know any farmers who are interested in our construction plans, food safety plans, or any other resources we're developing throughout the duration of this project, please pass along our contact information! We want to share our experiences so others can learn from them and adapt them to their local food climates.

Thanks for your time, and please check out the video:

http://www.kickstarter.com/projects/847634712/north-mountain-pastures

Yours in natural farming and high quality food,

Brooks Miller and Anna Santini

Hello local food eaters,

We're running a promotion to further build up membership in our CSA.  New members who join for the remaining three months of the season before September 21 will receive "North Mountain Pastures Bucks" to spend on eggs, bacon, sausages, cured meats, pickles and cheese at our delivery sites when you pick up your share.  Full-share buyers will receive $25, and half-share buyers will receive $15.

Here are some examples of what you can buy with $15 in "North Mountain Pastures Bucks"

• Three dozen eggs (or a dozen eggs at each of three pickups)
• A pack of our prosciutto and a block of cheese
• A jar of beet kimchee and a jar of garlicky dill pickles
• Four sweet italian sausages and a package of bacon

With $25 "North Mountain Pastures Bucks", you can get:

• A package of breakfast bacon, of guanciale, of tesa bacon, and of breakfast links
• Three Lincolnshire sausages, three Dixie Boudin sausages and three Hot Italian sausages
• Three jars of pickled beets
• Five dozen eggs

This special bonus is in addition to the 10% discount that our CSA members already receive on our products at Washington D.C. farmers' markets and central Pennsylvania CSA drop-offs.  After you sign up, we'll email you an electronic voucher, but we'll also keep track of your "NMP Bucks" balance at the pickup site.  If you're new to North Mountain Pastures, we hope to see you at a CSA dropoff site soon!

-Brooks and Anna

p.s. CSA members who have already joined this season will also receive "North Mountain Pastures Bucks."  As always, thank you!

Good morning valued CSA customers,
The beef that some of you received in August and that most of you will receive in September is from 2 cows that were butchered from our new farm.  They were smaller than the beef we have been bringing to you for the past 2 years, which was raised on Coulter Farms.   Coulter beef is also 100% grassfed, but older and typically butchered in the spring when there are naturally high levels of sugar in the grass to "fatten" them.  

That means that the meat from these summer cattle is very lean, as they did not accumulate a full layer of fat before being butchered.  This was our first time selecting our own beef to butcher, and we think that they were not "finished" enough. 

We plan to continue supporting Coulter Farms and distributing their excellent beef through North Mountain Pastures CSA.  In the meantime, we will appreciate the lightness of our extra lean beef this time, and adjust our cooking techniques accordingly.  It is a good reminder that we do not have total control, and an example of the nuances that happen in farming due to natureal weather and individual animal differences.

What this means for you is that this beef must be prepared carefully to avoid becoming tough due to the lack of fat marbling. We recommend the following tips:

1. 2.	Your biggest culprit for tough grass fed beef steaks is overcooking. This beef steak is made for rare to medium rare cooking. If you like well done steak, then cook your grass fed beef steak at very low temperatures in a sauce to add moisture (crockpot works well). Slow cook! Use your dutch oven on the stovetop or in the oven, or the crockpot, for long, low temperature braises.  Cooking the meat on just barely above a simmer in a favorite liquid like wine, broth, or blended tomatoes (or any combination) breaks down the muscle fibers so the meat becomes tender regardless of low fat content.
3.	Since grass fed beef steak is extremely low in fat, coat with bacon grease, lard, coconut oil, butter or another high temperature stable fat for flavor enhancement and easy browning.  The oil will, also, prevent drying and sticking.
4.	For extremely lean steaks, consider this kitchen gadget: the Jaccard meat tenderizer which uses no chemicals.  This tenderizer has won the prestigious Gold Medal presented by Chefs in America and the easiest way to produce a great meal.  Plus in literally seconds the Jaccard will tenderize all your meats including grass fed beef, grain feed beef, poultry, veal, venison, pork and lamb.
5.	Marinate your beef before cooking especially lean cuts like NY Strip and Sirloin Steak.  Choose a recipe that doesn't mask the delicate flavor of grass fed beef but enhances the moisture content. A favorite marinade using lemon, vinegar, wine, beer or bourbon is a great choice. Some people use their favorite Italian salad dressing.  If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef.  Grass fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off.  For safe handling, always marinate in the refrigerator.
6.	Use a dry rub on steaks: First, thoroughly rub your favorite dry salt/spice mix on the meat (simple salt, pepper, and cumin is our favorite).  Optional: next cover with plastic and pound your steak a few times to break down the connective tissue. As an added benefit your favorite rub will be pushed into your grass fed beef.  Don't go overboard and flatten your beef unless your recipe calls for it.  If you don't have a meat mallet, use a rolling pin or whatever you feel is safe and convenient.
7.	Stove top cooking is great for any type of steak . . . including grass fed steak. You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat just like steak chefs.
8.	Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.
9.	Use a thermometer to test for doneness and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.
10.	Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.
11.	Never use a fork to turn your beef . . . precious juices will be lost. Always use tongs.
12.	Reduce the temperature of your grain fed beef recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature.  Again . . . watch your meat thermometer and don’t overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
13.	Never use a microwave to thaw your grass fed beef. Either thaw your beef in the refrigerator or for quick thawing place your vacuum sealed package in water for a few minutes.
14.	Bring your grass fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator.
15.	Always pre-heat your oven, pan or grill before cooking grass fed beef.
16.	When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process.  Also, baste to add moisture throughout the grilling process.  Don't forget grass fed beef requires 30% less cooking time so watch your thermometer and don't leave your steaks unattended.
17.	When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven.  Save your leftovers . . . roasted grass fed beef slices make great healthy luncheon meats with no additives or preservatives.
18.	When preparing hamburgers on the grill, use caramelized onions, olives or roasted peppers, cheese, or diced bacon to add moisture to the meat while cooking.  With this type of burger that is 85% to 90% lean, some moisture is needed to compensate for the lack of fat.  Make sure you do not overcook your burgers . . . 30% less cooking time is required.

Thank you for your support!
Brooks and Anna

Good morning local food eaters,

Here we are in August! We have now posted the pro-rated shares on our website.  We are still accepting new CSA memberships, so if you haven't signed up for the current season yet, you can do so at any time, from now through November.

We will be delivering two local buyer's clubs this month - Thursday Aug. 4 in Camp Hill, and Wednesday Aug. 17 in Harrisburg.  Check the buyer's club ordering page to see what's available and place an order.

Thanks for your support!

Brooks and Anna

Dear Friends and Customers,

Welcome to the start of the new CSA season! This is our fifth consecutive season, and we are thankful that there are many of you who have supported us throughout this time.  We are grateful to know each of our customers, and bring you your meat joyfully, knowing that there are people who truly care where their food comes from. 

-- Brooks and Anna

 

Dear CSA Members and Customers,

Thank you for your support this season! You've seen us through so many changes over the last two years. In the past 6 months, we've expanded our cured meat and fermented vegetable production, had our second child, bought and set up our own farm, and moved twice. It has been a long, exhausting, emotional time for us; starting a business, a family, and making a living off the land. We are so grateful for your support and see you all as a huge part of the farm's purpose.

And now, announcing our next CSA season! Running from July-November 2011, we will be offering all of the shares from this previous season, plus a new share, the Pork-free Everything share. This share will consist of 50% chicken, 30% beef, and 20% lamb, and be similar in size to the Everything Share.

We're also offering an early-bird special for those who sign up and pay completely by June 15. The discount is 5%, which on our larger shares amounts to almost $40 in savings, and about $20 in our smaller shares.

Online ordering, with full descriptions of all share types and the details of CSA membership are posted on the North Mountain Pastures website now. 

Thanks in advance for your orders!

Brooks and Anna
www.NorthMountainPastures.com 

Good morning local food eaters!
We are coming back to Brooklyn on Wednesday, May 25.  We had a great delivery at the D.B.A. Brooklyn in March, and we will be at the same location from 5-7pm. 

Our online store is posted, with links to order all of our farm fresh products: pasture raised chicken, pork, and eggs; grassfed beef and lamb; hand made all natural traditionally cured meats such as prosciutto, bacon, and sausage; grassfed artisinal cheese, fermented veggies, and more.

We would like to build up more interest for this delivery, and continue coming once a month, on the same nights as the great local veggie CSA Paisley Farm. 
So we are asking you to pass the word on to your friends and fellow fresh food lovers.  In thanks for your help, we will give you a free package of bacon or a tshirt for any incoming orders that reference you as how they heard about us!

One more thing, we are trying to coordinate a second pickup in the city, perhaps the upper West side. We will announce this if it happens.
If you would like to order but are unable to make it to the above delivery site, please email us and we will see if there is a way we can accomodate your delivery.

Thanks for your interest and support!

Brooks and Anna

717-497-3496