WOP Serves Albany Museum of Art Fundraiser Dinner

Posted by Laura Mortelliti on Mar 22, 2017 11:16:33 AM

White Oak Pastures had a wonderful Saturday evening with the Albany Museum of Art and Albany Technical College Culinary Arts Department putting on a benefit dinner for the museum. Our very own chef Reid Harrison prepared the first four courses with White Oak Pastures protein- duck, goat and lamb. He also helped direct the enthusiastic culinary students. This evening was a great success for everyone. It was the biggest fundraising event of the year for the Museum, the Culinary Arts students were able to experience the organization and care that go into a large, on-location, fine dining event, and White Oak Pastures was able to share our unique pasture-raised products as well as several of Chef Reid's most popular recipes which we are very proud of. The event featured local chefs Todd White, Kurt Rouse and Kelly Taranto. Read our recipes for the duck confit, goat meatballs, and leg of lamb

 

 

                                                    

 

               

                                                

                                                  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Topics: Foodie, Kitchen, Rural Community, Farm-To-Table

Iberian Pastures First Slaughter, Butcher and Fresh Cuts Available

Posted by Laura Mortelliti on Feb 9, 2017 8:12:27 PM

The delicacy Iberian Ham (Jamón ibérico) is one of the highest quality cured hams in the world. Jamón ibérico is characterized by its long aging period (24-48 months), rich red color, ample marbling, and complex, sweet, nutty flavor. Iberian Ham must be sourced from the meat of only one breed of pig: Black Iberian Pigs. This breed is unique in its genetic ability to produce oleic acid-rich, exceptionally marbled meat. 

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Topics: Foodie, Kitchen, Iberian ham, Pastured Pigs

Ignite the Consumer Revolution for Regenerative Agriculture

Posted by Angela Huffman on Oct 25, 2016 9:35:00 AM


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Topics: Environment, Foodie, Regenerative Land Management, Savory Institute

Meet Mary, Queen of Brussels (Sprouts)

Posted by Angela Huffman on Sep 8, 2016 2:00:00 PM

As we kick off the Fall season of our Community Supported Agriculture (CSA) program, we are excited to introduce you to one of our organic garden managers, Mary Bruce! We love the way Mary involves herself in so many different functions at White Oak Pastures: she’s also a leather craftswoman, a biodiesel chemist, and she oversees our pastured rabbit and honeybee programs. She is smart, engaged, and always has great ideas for making improvements on the farm. Meet Mary, and catch up on what she’s up to this Fall!

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Topics: Environment, Foodie, Staff Spotlight, Pastured Rabbit, Women in Ag, CSA (Community Supported Agriculture), Closed Loop, Pastured Pigs

How to roast a whole pastured chicken or guinea like a pro

Posted by Angela Huffman on Jun 9, 2016 2:00:00 PM

White Oak Pastures’ chickens and guineas live unconfined on pasture, hunting, pecking, scratching, and dust bathing. This leads to stronger, healthier, and in our opinion, tastier birds. It also means these birds use their muscles, and we need to take this into consideration when cooking a pasture raised animal. Apply some of the same principles we use when preparing grassfed beef, such as marinating or seasoning one to two days in advance to help tenderize those more active muscle fibers.

One of the easiest ways to cook a chicken or guinea is by slow roasting it. Cooking poultry with the bone in adds more flavor and nutrition to the meat and the broth you have left. We recommend the following recipe when roasting our pastured chickens and guineas.

Ingredients

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Topics: Foodie, Kitchen, Pastured Poultry, Nose-To-Tail

How to buy grassfed and pastured meat in bulk

Posted by Angela Huffman on Jun 2, 2016 2:00:00 PM

It used to be very common to buy a whole, half, or quarter of an animal from a farmer you know and trust, and then enjoy having a convenient, steady supply of protein in the freezer. This tradition of buying meat in bulk is making a comeback, and we’d like to make the process a little less intimidating and mysterious, and encourage you to give it a try.

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Topics: Foodie, Kitchen, Zero-Waste, Nose-To-Tail

Dr. Mercola talks pastured meats and healthy fats at our holistic, integrated farm

Posted by Angela Huffman on May 3, 2016 2:00:00 PM

At White Oak Pastures, we have expertise in three areas: animal welfare, regenerative land management, and rural communities. As farmers, we aren’t experts in nutrition. When osteopathic physician and natural health advocate Dr. Joseph Mercola came to visit, we shared our knowledge of farming with him, and he shared his knowledge of nutrition with us. Here are a few of Dr. Mercola’s thoughts on the health benefits of grassfed and pasture-based food and farming.

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Topics: Foodie, Regenerative Land Management, Beef Tallow, Pork Lard, Paleo, Nose-To-Tail

How to make grassfed beef bone broth

Posted by Angela Huffman on Apr 7, 2016 2:00:00 PM

At White Oak Pastures, we take pride in using every part of the animals we process, and broths are a way to utilize the strong, nutrient-dense bones. Check out Chef Reid’s easy how-to video and instructions for making beef bone broth at home. Enjoy this broth by itself as a rich, nourishing supplement or add it to soups and sauces for added flavor and nutrition.

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Topics: Foodie, Kitchen, Bone Broth, Paleo, Stock

How to prepare aged grassfed steaks

Posted by Angela Huffman on Mar 12, 2016 2:00:00 PM

Our animals are athletes. They spend their entire lives roaming our lush pastures and eating sweet grasses, as nature intended. Because our cattle’s muscles see a lot of activity, we recommend aging our grassfed steaks to allow enzymes and microbes to break down the tissues to make the meat more tender and flavorful.

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Topics: Foodie, Kitchen, Paleo, Aged Steak




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