First, let me say that I choose my meat and vegetables primarily by where they're grown and raised. The closer to home the better. The photo above is of my grandsons petting a lamb on Marg Zillig's farm. She raises lambs, chickens (for eggs), geese and vegetables the way her parents did before her.
Ran Cher Acres and make the most wonderful goat cheese ever. Cheryl was gracious enough to let me watch the cheese making and Randy gave me a tour of their farm.
Historic Farmers Market. That's him behind the counter.
Getaway Farm either, I feel like I'm part of the family.
Ben Andrews, or as my grandkids call him...Ben the Butcher, (that's him on the right with Chris) upon my arrival at 7AM this past Saturday asked me specifically what, how much and how I wanted my brisket cut. It will probably look something like this when Joanna finishes cooking it for our Rosh Hashana dinner on Sunday.
The article linked at the top of this post talks about a farmer who has names for each of his dairy cows. I'm not sure I want to know that the delicious steak on my plate comes from "Betsy", but I do want to know that the lambs and beef and chickens are allowed free range and a diet of grass and grains. I want to know that they are not given excessive antibiotics and that the feed they eat (or the soil they grow in) is pesticide-free.
one of my favorite orchards that we visit every Fall to do our own picking (Elderkin Farms). I'd rather properly done spraying than wormy fruit... but that's just me.
And to end this rambling... my latest Seaport Farmers purchases ...Brussels Sprouts from Noggins Corner and baby beets from Elmridge Farms to accompany the flank steak from Getaway Farm.
What's on your plate?