Producer's Profile: Sierra All-Grass Meats

We met Sarah Barnum and her family late last year when they approached us about the possibility of carrying their meat. We were excited and impressed by their knowledge and commitment to producing a quality product and their overall outlook on livestock production. Now, many months later we have a good supply of beef and it is absolutely excellent.

Sarah gives us a window into their practices and philosophy, she writes:

"At Sierra All Grass Beef, we believe that great tasting meat starts with happy cows: cows raised the way nature intended them to be raised. We advocate a "back to the basics" program, which allows our animals to live a more natural life. We consider every aspect of our animals' lives: from the grass and hay that goes into their mouths to our carefully supervised breeding program.  

Our animals are fed on high sierra meadows and grasslands as long as the growing season permits. When grass growth slows in the winter months, we supplement the cows' diets with alfalfa and grass hay, which we grow and harvest ourselves in the same beautiful high sierra setting at Barnum Farming. Our animals are not fed grain in a bin, like their feedlot-raised equivalents. The modern practice of feeding grain and corn to cattle is artificial one. Grains are difficult for cattle to digest; as a result of their artificial diet, grain-fed cattle often have illnesses that are treated with antibiotics in the commercial beef industry. When allowed to browse naturally, cattle will eat grasses. Simply allowing the cows to eat what they were naturally intended to eat prevents many illnesses-this is what we practice. We let our animals grow naturally on grass and do not use hormones. Our healthy cattle produce healthy meat, meat that is more nutritious and safer than commercially-raised beef.

Coupled with our feeding program is our breeding program. Today's modern feedlot-destined steer has been bred to respond to an artificial environment. We are breeding our animals back to the cow of the 1950s - one that thrived in its natural environment. Our animals are slightly smaller than the large-boned industrial cattle. This natural cow will maintain her weight on grass and have a stronger immune system than her commercial-cow counterpart. As a result, our animals are hardier than modern-bred cattle.  In short, our animals are less reliant on human intervention; they are more independent animals that can thrive on simple grass pasture.  

Our happy cows receive gentle and humane care. We do not "cowboy" our animals. We work with them slowly, gently, and quietly, at the animal's own pace. Because of our gentle handling, our animals are calmer and less stressed than their feedlot -finished counterparts.

Our animals are happy because they are living their lives in the most natural ways-the ways nature intended."

Vegetable & Fruit Highlights  

FRUIT & VEGETABLE HIGHLIGHTS:

The Asian Pears we picked up last week from Gabriel Farm in Sepastopol are truly terrific.   

Three beautiful varieties to choose from: 

• Hosui - Abundant water is the Japanese name for this golden honey-flavored fruit.
• Shinseki - Yellow colored, flavorful, crisp with a touch of citrus flavor
• 20th Century - Big yellow/green fruits with abundant melon-flavored juice.

VEGETABLE SPECIALS: 

Bell Peppers are appearing in yellow and chocolate (yes you read right!) these days. The sweetest are the chocolate, then red, then yellow, purple and green.

FRUIT HIGHLIGHTS: From the orchards of Tyson Hill Farm, Waterford.  Another wonderful selection of the best fruit ever: more varieties, different lineup every week.     

More yellow and white freestone peaches this week, white nectarines, plums and grapes. 

Grapes are in! "Fantasy" and Venus: described as "a flavor combination of muscat and labrusca (American grapes like Concord)." Other varieties with wonderful names and flavors: Himrod - unique herbal flavor, Interlaken: Crisp, meaty, sweet, tangy small-medium berries cross of Thompson Seedless & American grapes, Summer Royal and Edelweiss: sweet & foxy American grape (think Welch's white grape juice).   

More of the Royal Gala and first of the season Fuji apples coming from Smit Orchards.    

BULK OFFERINGS:

Take advantage of bulk offerings at Outer Aisle. During the peak summer months we'll have oversupplies of a variety of fruits and vegetables. If you can, freeze, dehydrate or getting ready for a party.

This week still: Basil for pesto making and Red Pontiac potatoes and 2nd tomatoes.   

RECIPES:

This is our favorite soup of the season - even if it's not quite cool enough for soup, try it anyway it'll quickly become your favorite! This recipe is quick to make and the peppers can be cooked and frozen for use in this recipe at a later cooler date! 

RED BELL PEPPER SOUP Yields 7 -8 cups; serves 6  

4 cups vegetable or Chicken Broth

2 jalapeno peppers, split lengthwise, deveined, and seeded

1 large potato, peeled and chopped

4 tomatoes, seeded and diced

2 TBS olive oil

2 large cloves garlic, crushed

4 red/yellow bell peppers, seeded and chopped

Salt and freshly group pepper to taste

½ cup milk

½ cup heavy cream (optional)

Zest and juice of 1 lime

1 cup sour cream, garnish

Chopped fresh cilantro or lime basil for garnish

Place broth in large saucepan. Add the chiles, potatoes and tomatoes. Bring to a low boil over medium-high heat, then reduce and simmer covered for 20 minutes. Remove the chiles.  In a large frying pan, heat oil over medium heat. Sauté the garlic and peppers 10-15 minutes, or until soft.  Combine the garlic and peppers with the broth, potatoes, and tomatoes in a blender. Process until smooth. Return mixture to saucepan, and season with salt and pepper. Add the milk and cream, blending thoroughly, reheat over low heat, so the soup does not boil. Add the lime zest and juice. Garnish with cilantro or lime basil. 

ASIAN PEAR SLAW 

1 bell pepper, cut into fine strips 

3 tablespoons fresh lime juice