Blog - Nature's Gourmet Farm

Legislative Update

Farm Update – It has been a very busy week on the farm. With the record setting cold temperatures it creates much more work for us - out in the cold. Fortunately, the worst seems to be behind us. Thursday I went to Jackson first to attend the Senate Ag Committee meeting. The room included 13-Senators, a few invited guest like me, the House Ag Committee Chairman and lobby folks. Senator Hudson brought up the bill and then introduced Senator Hill to give an overview. Two Senators asked very good questions and then a vote was called. Senate Bill 2060 passed unanimously! I was VERY pleased. So, what does this mean? Basically, it removes restrictions from MS law that are more stringent then the Federal law regarding on-farm slaughter and sale of poultry. The Federal law allows for up to 20,000 chickens per year and allows sales into retail markets. The next hurdle is to pass the Public Health Committee. Currently I do not have details of this committee plans. The good news is there are several folks on the Ag Committee who are also on the Public Health Committee. Later Thursday morning I spoke at the MS Association of Conservation Districts at the Hilton on County Line Road. Based on questions and feedback I was pleased with the results. Unfortunately, because of the winter weather conditions there were about 100 cancellations that affected attendance. Valentine's Day - is just around the corner. Now is a good time to get your steak orders placed to ensure availability (we will also pickup more from the processor the end of January). February delivery dates are only 2-weeks away - and are the week prior to February 14th. Check our these premium steak selections: Filet PorterHouse Rib-Eye, Boneless New York Strip Rib-Eye, Bone-In T-Bone Sirloin Customer Feedback- I have been ordering meat from this farm for over 4 years. The beef, chicken and pork is the best I have ever had. WOW!! And they are truly responsible farmers and care about their customers. I am so blessed to have a farmer so close to where we live to buy meats from that are not being feed the chemical infested grains and gmo feeds that a lot of the other farmers are feeding their cattle and chickens. The best tasting steaks, chicken, bacon, sausage, ham, roasts. I like being able to buy half of a cow and have it processed into the cuts of meat that I like most. Sheila Quote Worth Re-Quoting – “The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope.” -Wendell Berry As always, thank you for supporting our regenerative, local farm. Ben & Beth

Thank You

Farm Update – We wanted to start by saying a very warm THANK YOU for supporting our farm with your food dollars. We could not operate our farm without your support. 2017 was our first full year taking orders via our website and making deliveries. About 650 have signed up to be customers and almost 700 receive our Newsletter Updates. We saw a big swing in beef buying habits away from custom processed to ala carte selection from our online inventory. We now offer 50 items all raised right here on our farm and delivered to six locations in South Mississippi. A very positive change for us was adding the hens and having Beth manage that enterprise as well as working along with me on other farm activities. She is a real blessing I don't take for granted! As you know, NGF eggs can be found in Corner Market, Sunflower, and Grocery Depot stores as well as Vitamin's Plus. Cotton Blues also uses NGF eggs in their amazing pies. And, now McDaniel's General Merchandise in McHenry carries our eggs. Folks really appreciate our quality!!! January's - I have decided January is my least favorite month. It can be a really stressful month probably more for me then the animals. It is either cold & wet (muddy) or hot & wet (muddy). But, I guess we have to have January's to better appreciate Spring Time. FYI - I have been asked to speak at the MACD (MS Association of Conservation Districts) at the Jackson Hilton on County Line Road. My part starts at 1030. If you are in the area, please stop by. Have you ever thought about the definition of "Real Farm Food"? I would like to hear your thoughts. Valentine's Day - is just around the corner. Now is a good time to get your steak orders placed to ensure availability (we will also pickup more from the processor the end of January). February delivery dates are the week prior to February 14th. Check our these steak selections: Filet PorterHouse Rib-Eye, Boneless New York Strip Rib-Eye, Bone-In T-Bone Sirloin Customer Feedback- If you've come to the conclusion that factory farming is no longer a healthy option for your family, this is the place to buy from locally. Best beef, you taste the difference for sure! Looking forward to trying the chicken next. While the prices are great for grass fed and finished beef, they are and should be higher than what you get at the grocery store. If you feel that you can't afford it, my advice is to eat less but high quality meat instead. Best of all is the customer service and knowing the people that raise your meat. Thanks Ben! S. Epstein Quote Worth Re-Quoting – “eat all the junk food you want as long as you cook it yourself.” --Michael Pollan As always, thank you for supporting our regenerative, local farm. Ben & Beth

Baby It's Cold Outside

Product Update – 1) Chicken - Our last batch of chicken for 2017 has been delivered. Next batch will be available early May 2018. 2) Beef - We have plenty of recently processed beef cuts in our freezer waiting for your order. Do you need larger quantities - then consider our best family value Half Beef-Custom Processed! To learn more visit our store at https://naturesgourmetfarm.com/store/product/half-beef-custom-processed If you plan to buy a Custom Beef our upcoming harvest dates are: January 2nd February 11th March 11th April 15th Then, will be the Fall of 2018 To reserve, simply place your order, confirm with the deposit, and let me know which date best fits your needs. Farm Update – Baby It's Cold Outside! What a way to start the first week of 2018. Most farm infastructure is not built to handle this many days of hard freezes in a row. Let me take a minute of your time to let you know how our farm & animals have handled the cold. First, the cow herd. They did very good. I once read where a cows comfort zone is from 7 degrees to 70 degrees. So this cold was not a problem. My responsibility was to make sure they had plenty to eat - a full belly prevents a lot of problems. Pigs - our older batch did just fine. Last Friday we took delivery of our next batch of weaned piglets. So, I placed a bale of hay in their area to block the north & west wind, cut the strings, and formed a bed for them. Little pigs sleep piled on top of each other. They also did very good. Hens - last weekend I placed the plastic back over the shade cloth end panels to block the wind. The key for hens is to stay dry and out of the wind. Cold is not the first concern as evidenced by my friends at Seven Sons in IN. We kept the sides down and the North door closed. Monday when it was the coldest the inside temp was 45 degrees at egg gathering time. An indicator of how well they did is their lay rate increased from 80 to 85 percent this week! The above picture was taken Tuesday afternoon - very Happy Hens. Be Sure To Add Eggs To Your Order..... Water Systems- the biggest concern here was how to water 700+ hens. So, in preparation, I prepared a 55 gallon barrel inside the hoop structure and hooked it into the water system. We soon discovered that we also had to bring portable water containers for early morning until the hoop structure warmed up and the water system thawed. Fortunately only a minor break in pipe and today we are back on the well. Cool Season pastures - the cold pretty much killed the brassicas! I am sure it also put the grasses and legumes into dormancy until it warms up again - which it is suppose to do starting tomorrow. By Wednesday the forecast is for 70 degrees. Winter-time Favorites Link Sausage Pattie Sausage Ham Hocks Ham Shank Freezer Stockers (best deals) Half-Beef Custom Processed Quarter Beef 25# Hamburger 15# Chuck Roast 15# Pork Chop As always, thank you for supporting our regenerative, local farm. Ben & Beth Look Forward to Seeing You At Pickup Next Week!

Happy New Year 2018

Announcing three NEW beef steak items Filet NY Strip Boneless RibEye 3) Pork - We have plenty of most cuts in stock. However, bacon and shoulder roast are sold out until March 2018. Hey it's Ben from Nature's Gourmet Farm – As we come to the close of 2017 we often reflect on our accomplishments as well as the things we are most thankful for. I'm very thankful for Beth and her love, support (and work) on the farm. For almost 37 years she has been by my side - never complaining about relocating for my job, the many times I was travelling with work and or military, and now with her care for the hens and egg business. I'm grateful to my parents for instilling within me a strong work ethic. And, I'm thankful for my sons who have helped build the farm infastructure - and for those who have mentored me the past 5 years in regenerative soil health and the importance of healthy meat & eggs. We are blessed for the opportunity to live our purpose and passions each day! And I'm grateful for all of YOU who support our farm's mission with your food dollars. Customer Feedback- Love this stuff! Great meat, great customer service. I plan to buy from here for a long time to come! DeAnne R. Quote Worth Re-Quoting – "“In other words, carbs can be seen as a far dirtier fuel than fats. When you adopt a high-fat, low-carb diet and make the switch to burning fat and ketones for fuel instead of glucose, your mitochondria’s exposure to oxidative damage drops by as much as 30 to 40 percent compared to when your primary source of fuel is sugar, as is typical in American diets today. This means that when you are “fat adapted”—that is, when you have made the transition to burning fat for fuel—your mitochondrial DNA, cell membranes, and protein can remain stronger, healthier, and more resilient. In order” ― Joseph Mercola, Fat for Fuel: A Revolutionary Diet to Combat Cancer, Boost Brain Power, and Increase Your Energy As always, thank you for supporting our regenerative, local farm. Ben & Beth

Merry Christmas

If you plan to buy a Custom Beef our upcoming harvest dates are: January 7th February 11th March 11th April 15th Then, will be the Fall of 2018 To reserve, simply place your order, confirm with the deposit, and let me know which date best fits your needs. Did you notice we now have a pickup location for Hattiesburg Clinic? We made our first delivery December 15th and have had very positive feedback. Customer Feedback- Love this place. The beef is great. We love the eggs. We love the lard. Pretty much, we love it all. Great customer service too. Leslie K. Quote Worth Re-Quoting – "Nature can heal if we give Her the chance." --Gabe Brown

Farm Update

Last week Ishared a short video about two things you can do today for your health - 1) be informed and 2) take action. That is how Beth took charge of improving her health. Some specific things shedid was to cut out sugar and processed foods as well as greater emphasis oneating from local farms with naturally raised foods to the greatest extent possible! I followed a similar path for our farm. When we started back in 2009 the mainstream literature my Dad used as well as extension serviceguidance were all about conventional or industrial agriculture practices. These practices create an unhealthy, un-natural addiction tosynthetic fertilizers to make grass grow and herbicides to kill weeds. We quickly learned this addiction was a vicious downward circle. Fortunately, we found The Stockman Grass Farmer and learned about Joel Salatinwho we visited in 2011. Then, V. Mac Baldwin in NC and the Grass Fed Exchange and Gabe Brown in ND who we visited in 2012. As well as many many others along the way. What's important is we had to first peel the onion back and think for ourselves - to look deeper. What we have found "beyond" the mainstream conventional thinking is a "back to Nature" way of looking at our farm. To look at itholistically as an EcoSystem. Across our great country are numerous small farms - success stories - that have kicked the conventional agriculture addiction and converted their farms to a regenerative EcoSystem and are direct marketing their farm products to health-conscious customers straight from the farm and or at convenient pickup locations. This is the model we follow at Nature's Gourmet Farm. We have learned that regenerative is not a destination but is a journey and we work hard every day to be good stewards of God's blessings. Are you interested in going with us on this journey? We will give current customers a $10 store credit for all referrals that signup and make apurchase on our website. Your referral will also receive a $10 store credit. Customer Feedback- I didn't want to write my review too soon since we haven't sampled everything we purchased, but WOW, WOW, WOW! I just couldn't wait! I put a chuck roast in the crock pot yesterday and it was out of this world good! Flavor explosion and melt-in-your-mouth tender! We are still talking about it this morning! (Please pay attention to the cooking tips for grass fed meat and pay attention to liquid...this meat is so lean!) Also made sausage gravy for breakfast - also very lean and no "mystery chunks". Delish! Looking forward to cooking up some of our ribs, chops, bacon...OH MY! Customer service and convenient pick up locations can't be beat! Shelley L. Quote Worth Re-Quoting – “When a livestock farmer is willing to “practice complexity”—to choreograph the symbiosis of several different animals, each of which has been allowed to behave and eat as it evolved to—he will find he has little need for machinery, fertilizer, and, most strikingly, chemicals. He finds he has no sanitation problem or any of the diseases that result from raising a single animal in a crowded monoculture andthen feeding it things it wasn’t designed to eat. This is perhaps the greatest efficiency of a farm treated as a biological system: health.” Michael Pollan As always, thank you for supporting our regenerative, local farm. Ben & Beth

Two Things You Can Do Today For Your Health

Watch video here: https://www.youtube.com/watch?v=3uGK6vzP5MA&feature=youtu.be

Are You Stocked for the Holidays

I love this time of year when the weather begins to turn and leaves decorate the landscape all around the farm. We also enjoy watching the animals like squirrels preparing for winter by gathering acorns and other nuts to carry them through the cold winter days ahead. For my family, there's a deep sense of satisfaction having grown an abundance of food during the year and knowing that the fruit of our land and labor will be shared with each of you. As the holiday season (and winter) approaches there's no better time to stock your freezer and pantry with a supply of our farm fresh beef &pork from this year's harvest. If you are like me it's a wonderful feeling when your home is stocked with an abundant supply of food to keep yourfamily healthy and nourished all winter long. Here are some hand picked items from inventory that you may want to consider stocking up on: Winter-time Favorites Link Sausage Pattie Sausage Ham Hocks Ham Shank Freezer Stockers (best deals) Half-Beef Custom Processed Quarter Beef 25# Hamburger 15# Chuck Roast 15# Pork Chop Customer Feedback- Love this stuff! Great meat, great customer service. I plan to buy from here for a long time to come! DeAnne R. Quote Worth Re-Quoting – "A farm includes the passion of the farmer's heart, the interest of the farm's customers, the biological activity in the soil, the pleasantness of the air about the farm--it's everything touching, emanating from, and supplying that piece of landscape. A farm is virtually a living organism. The tragedy of our time is that cultural philosophies and market realities are squeezing life's vitality out of most farms. And that is why the average farmer is now 60 years old. Serfdom just doesn't attract the best and brightest."--Joel Salatin As always, thank you for supporting our regenerative, local farm. Ben & Beth

Video With Steers

View video here: https://youtu.be/DJDA6NwQ0Xo

NGF Laying Hens Update

Upcoming Order Deadlines Madison: Order by Sunday, November 12th, 2017 Pickup Tuesday,Tuesday November 14th, 2017 Hattiesburg Hwy 98 West (11:15 - 11:45) Order by Monday, November 13th, 2017 Pickup Wednesday, November 15th, 2017 Hattiesburg (12:15 - 12:45) Order by Monday, November 13th, 2017 Pickup Wednesday, November 15th, 2017 Picayune (2:15-2:45) Order by Monday, November 13th, 2017 Pickup Wednesday, November 15th, 2017 MS Gulf Coast (3:45-4:15) Order by Monday, November 13th, 2017 Pickup Wednesday, November 15th, 2017 Botismack - a PA Dutch word that means "Food That Taste Of The Land" Product Update – 1) Chicken - We are sold our until next year. Next batch will be available early May 2018. 2) Beef - We have plenty of recently processed beef cuts in our freezer waiting for your order. Do you need larger quantities - then consider our best family value Half Beef-Custom Processed! To learn more visit our store at https://naturesgourmetfarm.com/store/product/half-beef-custom-processed Next Processing Date is late November or early December. 3) Pork - We have plenty of pork in stock. For a limited time we will offer Pork Chops on sale. Buy 15 pounds and get 15% off the regular price. Sale price $6.35 per pound. Save $1.15 per pound. Did you know you can pickup your order directly from our farm? Simply place your order and coordinate a time. Farm Update – Nature's Gourmet Farm Laying Hens - visit this link to watch a short video on our hens and how we manage them Coming Soon! Grant's Kitchen & Grill located behind Lowe's on Flowood Drive, Flowood, MS will use Nature's Gourmet Farm beef for their new GrassFed Beef Burger. Here is a video Grant and his team made during their farm visit. https://youtu.be/n0pufyGWaaA Customer Feedback- I am loving your eggs! And I've been through a lot of high end and privately raised eggs. Y'all really do it right!! Sarah K. Quote Worth Re-Quoting – “I know my farmers and ranchers around here in Durango. We were just at the farmers' market thismorning... I know exactly how those cows and sheep and eggs are raised. If you don't know where that meat's coming from, it's probably not worth the risk of ingesting it.” ~ Nasha Winters from her interview in Acres U.S.A. titled "Cancer: Fighting Back" As always, thank you for supporting our regenerative, local farm. Ben & Beth

Grass Fed Beef Cooking Tips

Farm Update – this week I want to use this space to share Grass Fed Beef Cooking Tips. Grass fed beef is full of flavor and extremely tender if cooked right. However, the first time you try it, you might be disappointed. The reason is, like most people, you will get caught up in the excitement and rush home to cook this marvelous piece of beef as if it were the same as conventional grain fed beef. You probably will not account for the leanness of the meat and over cook it. Believe us when we say "guilty as charged". We don't want you to make the same mistake, so we've put together the following grass fed beef cooking tips. 1. Lower the cooking temperature. If your grill, oven or stove top is too hot, you will cook off the beneficial fat and dry this beef out quickly. Low and slow is the way to go with this beef. A general rule of thumb is cut the temperature down by at least 50 degrees. For roasts, cook at 225 degrees or in a crock pot. For steaks, you can sear on medium, but then quickly move to low heat to slowly finish the cooking process. Unlike grain fed beef which requires a higher searing temperature, grass fed beef will sear on medium. 2. Invest in a meat thermometer. Most people can cook a conventional grain fed steak perfectly just by eyeballing it. But with grass fed beef, there's less wiggle room because grass fed beef cooks quickly and can go from perfectly cooked to overcooked in less than a minute. Remove it from the heat source when it is 10 degrees below your desired cooking temperature. Don't worry, it will continue to cook once it's taken off the grill. The suggested internal cooking temperatures for grass fed beef are 120 - 140oFahrenheit (which is lower than the USDAs guidelines for beef which is 145 - 175o). Here's how the grass feed beef cooking guidelines break down: Rare — 120F Medium Rare — 125F Medium — 130F Medium Well — 135F Well — 140F Just remember, if you like your meat more on the medium to well done side, make sure you turn the heat way down to allow the meat to cook slowly. Your patience will be rewarded. Note: These suggested cooking temperatures come from The Grass Fed Gourmet cookbook by Shannon Hayes. Per Shannon the same concept applies to all pasture raised meats. Here's her cooking chart for all pastured meats. Meat Grass Fed Suggested USDA Recommends Beef & Bison 120 - 140o 145 - 175o Ground Beef 160o 160o Veal 125 - 155o 145 - 175o Lamb & Goat 120 - 145o 145 - 175o Pork 145 - 160o 160 - 170o Chicken 165o 165o Turkey 165o 165o 3. Let it rest on the counter top for 10 minutes. While your meat was cooking, all the water molecules were heated up and excited. Resting it allows the juices to redistribute. Cutting into it too soon will allow all the moisture to drain out. The result? More moisture on the plate than in your mouth. 4. Start with steaks and roasts that are at room temperature before cooking. Thaw your meat in the refrigerator, or if you are in a hurry, in an air tight bag submerged in cool water. But never thaw it in the microwave. Once it is thawed, allow it to come to room temperature covered on the counter top before cooking. This prevents the meat from being shocked when you put it on the hot surface. 5. Tenderize. One great way to tenderize grass-fed beef is to use a tenderizing marinade. We got this tip from Stanley Fishman's Tender Grass Fed Meat, Traditional Ways To Cook Healthy Meat cookbook. This basic marinade involves rubbing beef with 2 or more tablespoons of Organic, Unfiltered Extra Virgin Olive oil. The unfiltered oil contains enzymes that help tenderize the beef and enhance the flavor. Let the oil soak into the meat for two hours at room temperature (overnight if in the fridge). For some of the tougher cuts of beef, try a more physical approach. Cover the beef with plastic and pound your steak a few times to break down the connective tissue. But no need to pulverize it! A few whacks should do the trick. Follow these tips and you will experience an extremely tender, flavorful and healthful piece of meat. Quote Worth Re-Quoting – “The biggest offenders doing damage to our mitochondria are our diets and our lifestyles. This is where we're able to show in the research that upwards of 95 percent of all chronic illness, and especially cancer, is secondary to our diet and lifestyle choices.” ~ Nasha Winters from her interview in Acres U.S.A. titled "Cancer: Fighting Back" As always, thank you for supporting our regenerative, local farm. Ben & Beth

The Case for Pasture Based Meats

Product Update – 1) Chicken - We have some 3# and 4# chicken available on our website for October pickup locations. Last batch for 2017 will be available November4th. You can reserve your needs by emailing me how many you want. 2) Beef - Have you ordered your Half Beef-Custom Processed yet? Confirm your order with your deposit today! To learn more visit our store at https://naturesgourmetfarm.com/store/product/half-beef-custom-processed Next Processing Date is October 22nd with availability just prior to Thanksgiving. 3) Pork - We have plenty of pork in stock. For a limited time we will offer Pork Chops on sale. Buy 15 pounds and get 15% off the regular price. Sale price $6.35 per pound. Save $1.15 per pound. Did you know you can pickup your order directly from our farm? Simply place your order and coordinate a time. Farm Update – "The Case for Pastured Meats" The two pictures above depict two very different production models. The feedlot picture above shows steers cramped into crowded pens with concrete floors. Animals are forced to lay in their poop & urine, eat a bland GMO corn based diet (that requires huge amounts of fertilizer, chemicals, and water to grow), creates huge ecological & pollution problems, is NOT regenerative or sustainable, mortality rate is 14.2 deaths per 1,000 head (309,560 dead cattle) and 50% of these animals contract respiratory diseases (people tell me you can smell feedlots miles away). Oh, and you are not allowed to visit feedlots and ask questions. The beef feedlot production model is more than $171 Billion in annual sales. At Nature's Gourmet Farm (see previous Blog farm pictures) we believe in Authenticity and Transparency! All of our animals (beef, pork, broilers, and hens) are raised on pasture. Chickens are rotated daily and cattle are rotated based on adaptive grazing strategy. This distributes manure across our pastures to regenerate soil health and never creates ecological or environmental issues. Rotation BREAKS the parasite cycle. Thus, our animals are healthy and DO NOT require antibiotics to stay alive. They breath fresh air, drink clean well water, and eat diverse forages and or NON-GMO Project Verified feed. Oh, we welcome your visit to our farm as well as questions about our operation. The beef pasture based production model is about $5 Billion in annual sales or 2.8% of total beef sales. Acres U.S.A just published an article by Nasha Winters who is a Naturopath, Researcher and Author who resides in Colorado and is the co-author of a lucid, persuasive book called "The Metabolic Approach to Cancer". Her research is referenced and most of it comes directly from the ACS, WHO, and CDC. She states statistically, we have not made any headway in curing cancer since Nixon declared War on Cancer in the early 1970's. Today, 1 in 2 men and 1 in 2.4 women in the US are expected to have cancer in their lifetime. And, you have a 70% chance of having a recurrence. That is very concerning! A couple of quotes from the interview with Nasha: 1) We are extremely fanatical about quality. If it has been industrially farmed, do not eat it. It is notworth it. It is loaded with cancer-causing agents. That's where you see the studies saying meat causes cancer. It's been done with that type of meat or dairy or what-have-you. 2) My colleague, Jess Higgins Kelley, who co-wrote this book with me, calls them four-legged Superfund sites (feedlots). And that is exactly what they are. I know my farmers and ranchers here in Durango....I know exactly how those cows and sheep and eggs are raised. If you don't know where that meat's coming from, it's probably not worth the risk of ingesting it. Read the full interview here: http://ecofarmingdaily.com/ketogenic-diet-fighting-back-against-cancer/ Lastly, a long time customer from Ocean Springs sent me an article regarding Vitamin K2 and its importance in bone health. Interestingly, the ONLY land based source for K2 is from grassfed beef! Imagine that. You can read the full article here: http://www.todaysdietitian.com/newarchives/060113p54.shtml Remember to get your orders in for next weeks delivery. Customer Feedback- Your meat is sooo delicious! T. Sours Quote Worth Re-Quoting – “The earth, which we all have in common, is our deepest bond, and our behavior toward it cannot help but be an earnest reflection of our consideration for each other and for our descendants." Wendell Berry As always, thank you for supporting our regenerative, local farm. Ben & Beth

Restock Dates: Please see our Farm Blog where we post our weekly newsletter for the latest updates

Nature's Gourmet Farm