Fresh From the Farm (April 17)

Oh, so many things happening here on the farm.  Too many to describe all of them.  I could tell you about the new building, the hoop house under construction, the field work, the spring beauty of the farm, growing transplants, growing boys, and grass-fed beef - but time is short and this will be too. 

It's time to plant your garden.  Cabbage, broccoli, cauliflower, carrots, peas, potatoes, onions and so much more can go into the ground now.  If you're short on space, I recommend reading Square Foot Gardening by Mel Bartholomew.  Look for a selection of transplants, hardened off and ready for your garden.

Also new and exciting is the grass-fed beef.  The journey has been long, the learning curve steep, but healthy beef is here.  Did you know:

Grass-fed beef is better for human health than grain-fed beef in ten different ways, according to the most comprehensive analysis to date. The 2009 study was a joint effort between the USDA and researchers at Clemson University in South Carolina. Compared with grain-fed beef, grass-fed beef was:

1. Lower in total fat
2. Higher in beta-carotene
3. Higher in vitamin E (alpha-tocopherol)
4. Higher in the B-vitamins thiamin and riboflavin
5. Higher in the minerals calcium, magnesium, and potassium
6. Higher in total omega-3s
7. A healthier ratio of omega-6 to omega-3 fatty acids (1.65 vs 4.84)
8. Higher in CLA (cis-9 trans-11), a potential cancer fighter
9. Higher in vaccenic acid (which can be transformed into CLA)
10. Lower in the saturated fats linked with heart disease

S.K. Duckett et al, Journal of Animal Science, (published online) June 2009

Various greens including lettuce and swiss chard are ready for harvest.  Get fresh herbs to enhance those spring dishes.  Green garlic - a seasonal delight.  The LA Times published this terrific article on the subtle and seasonal aspect of green garlic.