Hens on the farm

As much as I wish I did, I don’t live on a farm.  In fact most Americans don’t live on a farm and have become increasingly cut off from the food they consume.  Food comes in boxes or bags.  Meat comes deboned and deskinned.  Many cows are fed grain to fatten them up, and they live in crowded conditions.  Many chickens live their lives in windowless sheds.  They are packed beak to tail in this horrifying shed.  They never see the light of day.  And so on.  And because they are in so much emotional and physical stress from the unnatural diet and crowded conditions, they are more prone to infection, thus the standard feeding of antibiotics.  The products we buy from stores have gone through so much processing that they no longer resemble the food it comes from.  In fact, I’ve taken to calling much of the processed food you’ll find at a supermarket a Food Type Product.  It just doesn’t seem right to call something made with heavy machinery and chemicals food.  It makes me sick.  That stuff isn’t food.

I think we need to get that connection back to the farm.  We need to see vegetables growing in the garden.  We need to see cows out on pasture, and then connect that with the food we eat.  I also believe it is important so that we can know and approve of the conditions in which our food is made.  I want to make sure that the eggs I eat are from chickens who actually spend time foraging outdoors.  Partially because I believe that all animals have the right to be treated with some basic respect, but also because eggs that come from clean conditions, from hens who receive sunlight and are able to forage for bugs and grass and weeds in addition to chicken feed are so much healthier!

In my effort to get closer to the food I eat, I visited one of the farms that provides me with milk, milk, eggs and other homemade or farm grown products.  What I found was nothing short of delightful.

Milk cows on grass

The milk cows were munching on more than an acre of green grass.  They all looked happy and healthy doing what cows do best.  Milk that comes from grass fed cows contains more vitamins A, D and K as well as more omega 3s and a type of fat called CLA.  Vitamins A, D and K are important for bone health and immune system function in addition to other things.  Omega 3s help prevent inflammation, and CLA is an amazing fat, but not talked about much.  It has anti cancer and antioxidant properties.  I find it beautiful that when we treat animals as they are meant to be treated, they provide us with the nutrition we need in the right balances.

The Beef cows also seemed pretty happy munching on their own couple acres of gorgeous green grass.  The meat from grassfed cows also contains more omega 3s and CLA.  It is also a little leaner.  In addition, cows fed grass have the proper digestive track ph.  When cows are fed grain, the ph gets out of whack and nasty bugs, like e. coli which has caused so much sickness, can colonize and in turn, contaminate the meat.  With cows fed grass, what nature has designed them to eat, this does not happen.

The chickens raised for meat were out on pasture in these floorless pens.  I imagine they are similar to the ones Joel Salatin describes on his Polyface Farm.  They are open to the sun except a covered portion for shade or to get out of the rain.  The chickens get to peck at the grass and insects in addition to their feed.  They feel real earth beneath their feet and real sun on their back.  After a few days in any one location, the pens are moved to a new location on fresh grass.  These chickens looked like real chickens.  They didn’t grow too fast for their body to keep up.  They were healthy and able to run around in the pen, just like any natural chicken should.

The laying hens seemed about the happiest of them all.  I didn’t count how many there were, but they had a whole acre to themselves.  There were a few little sheds and converted houses for them to live in, and I saw some go in and out.  Mostly, I watched the hens out in the grass, foraging.  One would find a good spot and make some happy noises.  Each one has as much space to herself as she could possibly want.  Just like milk, pastured eggs contain more omega 3s and vitamins A and D.  You can tell by looking at the yolk – the yolk of a chicken allowed to forage for bugs and grass will be larger and a much deeper shade of orange.   Those hens were treated the way they were meant to be treated, and in return, they give us healthy, nourishing eggs.  What a beautiful relationship.

I also got a tour of the garden.  Rows and rows of rhubarb, broccoli, potatoes, lettuce, everything!  I learned when they planted, how they planted, and what organic tricks they use to discourage pests and weeds.

For lunch I was treated to an amazing meal of chicken, homemade pasta with a cream sauce, salad with ranch dressing, peas, corn, milk, and for dessert, rhubarb pie, cookies or ice cream.  All homemade!

Getting out to the farm was amazing.  I’m so glad I went and I plan on visiting as many of the farms I purchase from as possible.  When food and animals are treated with respect and honoring their biology, the way they were designed to live and eat, not only are we respecting them and giving them a good life, but the food they give to us will nourish us so much more than anything grown on an industrial scale.

Radishes at the farmer's market

What do you do with a chicken breast to make it more exciting?  I thought about this last night and decided to make a cream sauce.  The end result was fantastic.  This cream sauce would probably work with fish and vegetables as well.  It is a pretty free form recipe.  Once you’ve made the roux to your liking, everything else is just included in quantities your taste buds see fit.

The roasted radishes are wonderful and extremely easy.  I always thought I didn’t like radishes.  I don’t like their spicy bite.  Then my uncle taught me to roast them.  Roasting them takes the bite away and leaves a sweetness behind.

Finally, I hate kitchen waste, always wanting to stretch my dollar and prevent usable things from ending up in the garbage.  The radishes came with green tops, so they must be eaten as well.  Radish greens, like radishes, have a bit of a bite that is diminished with longer cooking.  If you don’t have radish greens, other spicy greens like mustard could be used in this recipe.

Recipes for all 3 dishes below.

This post is submitted to Real Food Wednesday.

Chicken with Cream Sauce

Ingredients:

• 4 small chicken breasts
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 to 2 cups milk
• Tarragon
• Sage
• Thyme
• Salt and pepper
• 1 or 2 tablespoons of lemon juice

In a large frying pan, sear the chicken breasts on both sides.  Reduce heat, cover, and cook on med-low heat, checking and flipping occasionally, as needed, until done.

For the sauce, Melt the butter over medium heat.  When melted, add the flour and stir.  Then add the milk and whisk.  You’ll need to whisk a lot.  The sauce should thicken quickly.  You really can’t take your eyes off this for more than a few minutes.  Don’t let it boil.  Keep whisking.  When you have your desired consistency, add the tarragon, sage and thyme.  Then add salt and pepper to taste.  Just before serving, add a little lemon juice.

To help you time your meal, the sauce will only take 5-10 minutes.  Spoon the sauce over the chicken breast right before serving.  I put a generous portion of sauce on my chicken.

Roasted Radishes

Ingredients:

• Radishes
• Olive oil
• Salt
• Sesame seeds

Cut the radishes into quarters.  Toss with olive oil until coated.  Sprinkle salt and sesame seeds, and place into a baking dish.  To save on cleanup, I usually put the radishes in the baking dish and use that dish to toss with the olive oil. Roast at 400 degrees for 30 minutes or until done.  Simple!

Braised Radish Greens

Ingredients:

• 1 bunch radish greens
• 1 tablespoon bacon grease
• A splash of water
• 3 tablespoons of reduced beef stock

Heat bacon grease in a good braising pot on medium heat until melted.  Add the greens and sautee.  Add a small spash of water and 3 tablespoons of reduced beef stock (glace).  Cover, reduce heat to low, and let it cook for 30 minutes (less for spicier greens, longer for milder greens).  When you have cooked it your desired length, take the lid off, raise the temperature to medium, and let the liquid cook off, while watching it and stiring often.