Friday, May 30, 2008

Heart of the beast

Admit it, you've always wanted to eat a heart. The flavor is surprisingly mild, yet strikingly different from your average cut of beef. Here's how I whipped one up.

Make sure you go to a reputable butcher or better yet, a farmer you trust. Organ meats can be a nasty business if the source isn't a good one. And of course organic meats are always a good bet. I bought this 3 pound piece at Jersey Girls Dairy in Chester, Vermont.

First off, cut the heart in half, and remove all the silverskin, ventricles, veins, arteries, or whatever looks less than appetizing. You want to just have the muscle left, which sops up the lovely marinade you'll be making. The trimmings will be greatly appreciated by any canine friends.

Note: the left side has been mostly trimmed, the right side has not.


Next slice it up into easily managed strips, about 1 1/2 inches wide and a few inches long, with a thickness of about 1/2 inch. Big enough to easily handle on the grill, but not so big that it'll take ages to cook.
Next make your marinade. I believe its important for the quality of your ingredients to shine through, so I used a very simple preparation. I rubbed a healthy dose of salt and fresh ground black pepper into the slices, along with a sprinkling of red pepper flakes. Make sure the spices are well integrated into the meat. I then added a bit of nice balsamic vinegar and a cup or so of red wine. Mix it all up, and leave it to marinate 24 hours in the refrigerator. Stir it at least once during this time.

Get a nice hot grill going, and drain the liquid away from the meat. You can then pat it dry or rinse it with cold water if you think you've overdone the salt. Grill the pieces 3-5 minutes a side, depending on thickness. This is an exceedingly lean cut of meat (the heart is pure muscle after all), so take care not to overcook it. The texture should be firm, but not at all rubbery.

We served the heart on a bed of baby spinach, mushrooms, and onions with a bit of olive oil. Simple and incredibly tasty.

It may seem obscenely carnivorous to eat a heart, but truly it is no less so than eating any other piece of the cow. I think it is truly a shame that we treat offal (vital organs of an animal) as waste product in our society. The internal organs of animals are rich in nutrients and flavor, even though it may be a flavor that has been cast off in our culture that has come to value standardization and predictability in taste. Moreover, I truly believe that if one is to make the choice to eat meat, one should take responsibility for that choice. That means honoring the sacrifice that animal has made, and making the most of their life it supports and enriches your own.

Enjoy!

Friday, May 23, 2008

Jack is a donkey.




Its his job to protect the sheep. I'm not sure he'd stand his ground against a pack of mutton-hungry coyotes, but I'll give him the benefit of a doubt.

Separation Anxiety


Today was the day. 68 of our lambs hit the road to their new home on a farm in New York, and then on to a dinner plate near you.

The ewes had their first milking of the year as well. Then its no surprise then that their mothers were in a rough state today. The ewes constantly pace their pasture, calling out for the lambs. Sheep are pretty damned loud to begin with, but take away their kiddies and its nearly deafening. It is a bit sad, but it is all part of dairying. No babies, no milk.

It is lovely to be working before sunrise, to see the whole day unfold before your eyes. And in a strange way it comforts me to be too exhausted to stay up much past sundown: Its dark, its time to sleep.

Sunday, May 11, 2008

Life in the Colonies


The move to Vermont has been fruitful. So far I've met some amazing folks, learned much of sheep and their ovine ways, heard one of my farmer heroes speak, and had some great friends visit. And rest assured, I'm eating insanely well.

I am living in the southern part of the state, outside the village of Townshend (est. 1754) working on a sheep dairy called Peaked Mountain Farm. We're in the foothills of the Green Mountains, not too far from Brattleboro, a town recently noted for voting to arrest Bush and Cheney if they ever set foot in town.

I spend most of my time moving sheep around on pasture and taking care of newborn lambs. After the lambs are weaned (and sold to a farm in New York) we'll start milking the ewes and making cheese. If you get a chance to try Peaked Mountain Farm cheese, do it. Its probably the best raw milk sheep cheese in the country. However, its only distributed in the immediate area and to a few New York City and Boston area restaurants. Or if I really love you I'll FedEx you some.

Anyhoot. I'm blogging, something I thought I would never do, to keep all y'all informed of what I'm learning, experiencing, and hoping to do with this wealth of agricultural lore. I hope to post recipes, dance steps, and photos as well.

I'll be out here until October at least, and then hope to make my way back to Minnesota to start the search for a permanent farm home!