April {Protein}

As we transitioned to sourcing more of our protein from local farmers we knew that someday we would be raising our own.  Fortunately, we had been offered the advice to slowly phase into protein once we became more established as full-time fruits and vegetable farmers.  It's proved to be useful advice.

We raise about 24 hogs and 600 chickens here on the farm to feed about a dozen households and ourselves.  We are in the process of adding in beef cattle and eggs as well. Until then, we can work with neighboring farms to source what isn't raised here.  

Good quality protein is such an essential part of a healthy diet.  Thankfully, fats are getting less of a bad rap and folks are realizing that they make you healthy, happy and I believe, wise.  The Weston A. Price and Sally Fallon’s Nourishing traditions are a great place to begin if you want to incorporate more healthy fats and animal proteins into your diet.

Bone broth is a staple with proteins as is steak, pork chops and roasted chicken as a quick and easy dinner plan.  We use the crockpot or Dutch oven to make roast beef or pork shoulder at least one day a week. Organ meats such as liver and hearts and chicken feet are also growing in good old-fashioned popularity as we recognize their nutritional value.  

Roast with Veggies
3-5 pound roast
Carrots
Onion
Potatoes
1 quart bone Broth
Salt and pepper to taste

Combine all ingredients in a Dutch oven (or the crockpot if that's easier).  Place on low heat for 6-8 hours.

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