|
Hey Everyone,
I hope you are having a great week. Today I want to mention a brief recipe for bone broth and offer a special on our meaty grass-fed knuckle bones.
One of the most important lessons I have learned as a farmers' market shopper and organic eater is that real nutrients are precious and expensive. Having the ability to get the full nutrient potential from my food has been crucial in maintaining a healthy diet.
One practice I follow is making broth with bones and vegetable scraps. Any time I have bones left over from one of our roasts, steaks or other cuts, or if I come across a good deal on pastured chicken feet, I let them hang out in a crock pot with some herbs, root vegetables, apple cider vinegar, and good water for a day or two on low heat. After straining and cooling, this is the result:

This gelatinous broth is rich in minerals, and is a great base for beans, rice, soups, stews, and much more. There is also a layer of nutrient-dense fat that settles on the top. I save this and use it for cooking. A customer of mine told me that drinking bone broth daily would make me healthy, wealthy, and wise, and I trust her judgement.
We have a lot of wonderful knuckle bones in stock now. These have lots of meat and cartilage on them, and make an excellent gelatin-rich broth. If you place an order on the web of $25 or more, we will include a free package of Beef Knuckle Bones. Please be sure to include one package of bones with your order.
P.S. - Keep an eye out for prepared SonRise Ranch bone broth and rendered fat in the future - we're working on it. In the mean time, check out The Flavor Chef's Free-Range Chicken Broth.
See you at the market,
Steven Moak
(760) 805-9194
steven@son-riseranch.com
|