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2017 December Newsletter


2017 Recap - What's your farmer planning for next year?...

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A letter from your farmer,


First off- a big THANK YOU to you guys! Without y'all, well, we’d have a lot of chicken to eat. This was a huge year of growth for us, with many exciting events along the way, including- the addition of pastured ducks, a trial run at the Independence Farmers’ Market, The Great American Farm Tour’s visit in July, our first ever Farm Tour & Tasting, and a snapping turtle that couldn’t resist the urge… and if you’re clueless as to what I’m talking about check out our Facebook or Instagram, because you obviously can’t count on the ‘monthly newsletter.’ But with the Lord as my witness, we WILL get a newsletter out every month in 2018 or so help my teenage marketing team. Now, speaking of 2018 there are several changes that will be taking place, for both our benefit and yours.

We will be adding Raw Milk! This will be the biggest change for sure, but also the most exciting. Not only will it be completely grass-fed – NO GRAIN - but A2/A2! If you aren't familiar with the difference between A1 and A2 milk, the world wide web has plenty of information on it. Simply put, it’s the best milk possible. To help cover the initial cost of this exciting endeavor and to guarantee your milk each week, we will be offering milk for pre-sale at a discounted price. This will allow us to begin quickly and with more supply, and allow you to save big bucks on a staple item. Regular price per gallon will be $12.00. Pre-buy 26 gallons or more for the year and save 10% a gallon. We have a limited amount of milk available, so act fast!
We are also excited to announce that we will be offering produce from St. Clair Farmstead this year, both on farm and for pickups. Some of you met Nathan St. Clair on the Farm Tour, or at the Brookside Farmers Market this year, and can testify to the wonderful flavor of his fresh produce and the organic practices he uses. He will also have a limited amount of CSAs available this year, which you would be able to pick up at any of our drop-offs, along with your order. More details can be found at facebook.com/stclairfarmstead.
Ducks were a blast and will be back! Remi and Reeves tried it out this year with 60 pastured ducks, and have decided that they both enjoy them and will continue this as a business venture. That being said, we will have more roasters available in May, as well as cuts.
And a new website is also on the way! This will be a great help to us, as we know our current site is difficult to navigate, but it is also hard to manage. What we currently use is open-sourced and bare bones, and Remi has done his best over the past two years to adapt it to our needs, but just doesn’t have the time to do what we’d like with it. Fortunately there was a small Indiana farm with this same problem, so they developed a  web platform friendly to farmers and fit for a direct-market system. It will be easier to navigate, place and edit orders with, and will make it easier for us to keep inventory up to date, which has been a real struggle in the past. We plan on making the switch the first of the year, the only thing you will have to do is go to eatdavidspasture.com and sign-up. For the sake of keeping all private info private, we ask that you create a new account, which shouldn't take long and will make sure we have your most current information.
Pricing will change for farmers markets, and pickups will incur a per-pound delivery fee, due to the amount of time that it takes us away from the farm, wear on vehicles, and market vendor, dry ice and website cost. These changes will take place first of the year. To put them in order, your best price will be:
On the farm
Farmers markets
Orders for both dropoffs and farmers markets will be priced the same as on-farm, plus the delivery fee. This gives you the opportunity to receive a lower price at market by ordering ahead.
We will continue at both the Brookside and Independence Farmers Markets for the 2018 season. We enjoyed IFM this year, and those who support us here have become dear. There are also rumors that it will move to a new location (with a pavilion!) so stay tuned. And as with BFM, we prefer you order ahead of time, to make sure that we have what you need that week and save yourself money on city tax and market prices.

Pickups; this is an area where the new site will especially allow us to grow and better accommodate customers both old and new. Upon signing up you will choose the most convenient pickup location, whether it be a local dropoff(bi-weekly) or farmers market(weekly), and it will be remembered for future orders. If at any time you would like to change locations you will be able to easily do so. Or, if you would like to start a dropoff in your area you can easily suggest one to add. As of now we will continue with both the current Lee's Summit and Oak Grove dropoffs, but are also looking to add more.
And yes, we ran out of Thanksgiving turkeys AGAIN. But on the bright side, ground turkey, deli sliced turkey breast, and smoked turkey legs will all be ready first of the year! And to keep these hot items in supply, we will be raising a spring batch of turkeys in 2018, in addition to those in the fall. 


 And one last thing: we do our best to always keep stock fresh, which means getting rid of overflow. Right now we have a lot of lard, but to your benefit, as we’d like to turn this opportunity into a blessing for you to enjoy. So with any on-farm purchase for the rest of the year, get a free tub of pigaerator pork lard, rendered and ready to go. If you’ve never used lard you’re missing out, as it is so versatile- you can use it anywhere you would typically use oil or butter, while adding flavor and the health benefit of Omega 3's.Now we are getting close to Christmas, but there are still three markets left 'till then - Dec. 9th, 16th, and 20th - so there's plenty of time to get your fixin's. However, we have very few whole hams left, so get online or call Remi asap if you'd like your name on one!

I think that covers all of it, and any more details will be in January’s newsletter. Again, thank you guys for your continued support of our farm and family. Should you have any questions you can contact Remi at 816-633-2411, or myself at david@davidspasture.com. It has been one crazy missouri ride the past seven years, and we hope the eighth is just as wild. Merry Christmas and a happy New Year to all of our favorite customers!

Your farmer,
David Kesten

Jamaican-Jerk-Roasted butterflied chicken

This is a great recipe with an exciting, different flavor. It's great for a homecooked family meal that taste great without a ton of preperation. :-)

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Jamaican-Jerk-Roasted butterflied chicken

Ingeredients-

2 teaspoons ground allspice

1 teaspoon ground black pepper

1/4 teaspoon nutmeg

1 clove garlic, minced (about 1 teaspoon)

1 teaspoon apple cider vinegar

1 teaspoon soy sauce or liquid aminos

2 teaspoons salt

1 tablespoon vegetable or olive oil

1 whole chicken, 3 1/2 to 4 lbs.

1 bunch thyme (optional)

6 bay leaves (optional)

1. Preheat the oven to 450*F. Combine the allspice, pepper, nutmeg, cinnamon, garlic, ginger, vinegar, soy sauce, oil, and salt in a food processor or blender and blend until a rough wet paste is formed. 

2. Butterfly the chicken by cutting the backbone out with a sharp knife or kitchen scissors. Here is a very helpful video showing how to do this. http://www.foodnetwork.com/videos/how-to-butterfly-a-chicken-0154990

3. Seperate the chicken skin from the breasts. Spread the spice mixture evenly over the chicken and under the skin. If using the herbs, place the thyme and bay leaves inside the cavity, under the skin, and over the chicken.

5. Line a rimmed baking sheet with aluminum foil. Position chicken so that the breast are in the center of the baking sheet and the legs are close to the edges. Roast until the thickest part of the breasts registers 145*F and the joint between the thighs and body registers at least 160*F,   35 to 45 minutes. Discard the thyme sprigs and bay leaves before serving.

Enjoy :-)

recipe via-The Food Lab

The Farmer's Daughter, Ryli.

Just a spoonful of sugar...

Just a Spoonful of Sugar…

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It is a well-known fact that Americans eat too much refined sugar.  But even as we understand that, how many of us actually try to reduce the amount of sugar we eat? Taking it further, how hard are we, as parents, willing to try to keep sugar out of our kids’ mouths? A little honesty… my young niece and nephew were over and at every meal were given a “pouch” to suck down so that they could have their servings of fruits and vegetables. I finally took the time to read the nutritional content on one of these pouches and couldn’t believe how much sugar was being fed to these two toddlers every day in the name of “good health”!

Well now that the modern American eats well over a hundred pounds of sugar per year, it is wreaking havoc on our health (and teeth).  Naturally occurring unrefined sugar is found in nature along with healthy proteins, fats, and fiber so that it can be slowly digested and absorbed.  When we consume refined sugar in isolation our endocrine system rushes to compensate, stressing our hormones. At the same time our body actually feels MORE hungry because the empty calories are low on nutrients so we crave more food to replace our depleted vitamins. A sweet snack on its own is not a horrible thing but the forms and quantity of sugar that we currently eat are grossly out of proportion, causing out of proportion bodies and metabolic diseases like diabetes, hypoglycemia, obesity, as well as depression and behavioral problems!

We don’t want to set our children up for (organ) failure. Food companies are doing exactly that with cute packages that contain a “whole serving” of fruit because these snacks trick kids into eating them with extra sugar.  And don’t forget that bread and crackers have been filled with high fructose corn syrup for years.  Oh, yes, check the yogurt, ketchup, ranch dressing, bbq sauce and the frozen stuff too.  They contribute to the roughly 3 pounds of sugar the average American eats in a week (200 years ago it was only about 10 pounds in a year!)

This one is a worthy fight.  How many people do you know that take hormone drugs because their “thyroid is out of whack”?  How many people do you know whose lives have been touched by cancer or heart disease or neuropathy pain in the feet?  Sugar is an important issue, do you wonder what it would be like to make a sugar high a special occasion again?   What if a cake or cookie was an actual treat for party? 

There are great ways to reduce your sugar load.  Replace with unrefined sweeteners like maple syrup, raw honey, stevia, molasses, or even date sugar. Unrefined sweeteners have the benefit of having all of their nutrients and trace minerals. Be cautious when buying “healthy sugars” like turbinado or sucanat as they are frequently still filtered sugar that has had its nutrients stripped except for a little coloring from added molasses. 
 

A few tips

  • Don’t keep junk sweets in the house “in case” you need them for an event. You will find almost any occasion can become special and those treats and snacks will be eaten.
  • Plan your meals – including deserts.Eat a special desert only once a week. Check out the website www.chocolatecoveredkatie.com for delicious dessert recipes that utilize beans, healthy fats and natural sweeteners.
  • Appease the kid’s cravings with a handful of cashews, a naturally sweet nut.
  • Adults can try brushing their teeth immediately after dinner to satisfy that craving for something sweet.
  • If eating away from home, pack a lunch. Sugar loves to hide in the bread, sauces, even the meat that they serve in school lunchrooms.
  • When you go to a party, eat a healthy meal immediately beforehand. Don’t arrive with a big appetite. Give your children an option between two choices of sugary snack when they arrive so they don’t go hog wild with the sugar.

Finally, don’t stress over occasional sweets and treats. Sugar makes food taste good and good food makes life better.  Ease into it, completely restricting sweets could blow back and cause you to fall of the wagon, it can also make kids try to go behind your back to get sugar.  So remember to occasionally have some treats!  Enjoy every bite!

- Our lovely friend and customer, Christi Hodill  

It's Finally Here! Rendered, Ready-to-use LARD!!!

Lard is a great item to have on hand in place of coconut oil, butter, margerine, and other forms of cooking fats and oils. It's great for soap making, wonderful for greasing pans, and amazing in baked goods such as biscuits and pie crust. Yummy! Anyway, in addition to that it is also economical, sustanable, high in vitamin D, a healthy source of cholesterol, and well, the list goes on... :-)  I mean come on, this is what your grandma cooked with, how could you possibly go wrong?? 

Click the image below to get your hands on some... and see the rest of the picture.

~ The Farmer's Daughter, Ryli

 

Rex (11) can not find words to express his excitement. He enjoys making popcorn with lard for a quick and easy snack.

Rex (11) can not find words to express his excitement. He enjoys making popcorn with lard for a quick and easy snack.