Nutrient Dense Meats available from Eugene Local Foods

This comes to us from a local Eugene Chapter volunteer:

I’ve been emailing the farmers that sell meats at Eugene Local Foods (the online farmer’s market here in Lane County).

They are starting to offer nutrient dense meat parts and I request your help by purchasing them and feeding them to you family.
Here are the new offering and some of my favorites:
  • Duck Feet  ($6.25/5 lb)  makes amazing bone broth, cook 48 hours on simmer then strain after beating all the parts a bit with a spoon.
  • Chicken Feet  same as duck feet
  • Duck Gizzards   they are looking into selling them
  • I’m asking about Chicken Gizzards
  • Duck Hearts    I’ve just gotten the first order (3.90 LB)

They sell all these livers:

  • Beef, Duck, Chicken, Lamb
  • I purchased Pork Kidneys   they were delicious ($.63/pair)
  • Lamb Hearts   OMG, I’m in love
I always freeze these items for a minimum of 12 days before eating. I’ve learned to NEVER over cook any of the organ meats. 
Please consider checking out this resource. I find most of these items to be reasonably priced. They also sell bones, and the prices for bones have been going up. Meaty Lamb Bones were $.95/lb, now they are $1.95/lb :((
Deck Family Farm sells a ground mixture of organ meats for $6 a pound (in the pet section). It’s very good, I just find it a bit expensive.
Thanks,  Rouanna
For more info go to: Eugene Local Foods

Varitey Meats Class – In Review

The Eugene Chapter held a Variety Meats Class on May 18, 2013. This was our first time doing a class solely devoted to nutrient-dense organs and variety meats. We demonstrated and sampled recipes that included Thymus, Heart Gizzard, Kidney, Tongue and Liver.

The class was a great success! We ate wonderful food, and the feedback on our anonymous class survey form was 100% positive! Below are some quotes from our class attendees.

Please tell us what you thought of the class:

“Excellent”

“Awesome!”

“Excellent.”

“Great. Lots of very good recipes

“It was a very organized and prepared class. It was a very interesting topic to learn for our health!”

“I thought it was wonderful. I did NOT expect to eat so well.”

“It was great! So inspiring. The food was very tasty.”

Favorite Samples?:

“It is very hard to choose one dish.”

“Thymus and soup”

“Everything, sweetbreads, heart & watermelon salad”

“Thymus, Heart Gizzard, Kidney, Tongue, Liver”

“There was nothing I wouldn’t eat again.”

“There are a lot of useful tips and information.”


“Potato, bacon & liver, kidney & onion in wine sauce, beef heart & watermelon salad, sweetbreads in coconut oil”

“I loved everything! Thank you for nourishing my body and organs!”

“All of them! It’s hard to decide.”

“Thymus, gizzards, tongue”

“I really like the mincemeat.”

“Excellent, liked the meeting space.”

“Appreciated the artful presentation of foods too! Liked this location!”

What can we do better in the future?

“Please keep up good work!”

“Nothing.”

“Name tags for teachers.”

“Can’t think of a thing – great job!”

“Nothing. It was a wonderful class!”

“Very inspiring & tasty. I really needed the “kick in the pants” to get going on organ meats!”

Sorry you missed it?
We’ll be teaching this class again, watch for details!

May 13: Potluck & Food Demo

Monday, May 13, 2013
6:00 to 8:00 PM

Location:
At the home of Megan & Richard
2210 Floral Hill Drive, Eugene

Food Demo: Lamb Liver, onions and mushrooms. Megan will demonstrate how to make a quick and easy organ meat dish.

Directions:
Go EAST on 19th past the University of Oregon campus. Follow signs directing you towards Hendricks Park. When 19th ends at Fairmount Blvd., turn RIGHT. In one block, turn LEFT on Summit and go to the top of the hill where you can see the Hendricks Park Picnic Shelter. (Do not turn left on Birch.) Stay on Summit as it curves right, becoming Floral Hill Drive. (Do not turn right onto Fairmount Drive back through the woods.) In one block, when you exit the park where the houses are, Floral Hill Drive curves right at the yield sign. (Do not keep going downhill onto Sylvan.) 2210 Floral Hill Drive is the 7th house on the right that you can see; aqua, orange and gray.

Phone: Megan and Richard’s number is 541-344-7604 (phone not working this week, if you don’t get them try email: richmeg@efn.org)

Bring a Dish:
Please bring a Nourishing Traditions style dish and join us for some great food and great conversation! Families and guests are welcome. Please bring enough food to feed the size of your party.  For food ideas see our Notes on Potlucks page.

New to all of this?
For those of you who are new to The Weston A. Price Foundation principals please see our Notes on Potlucks page.

May 18: Variety Meats Class

Guess These Nutrient-Dense Foods! 

Ounce for ounce:

  1. What food has more protein than beef tenderloin, more Magnesium than kale, and overall is higher in Thiamine, Riboflavin, Niacin, Vitamin B-6, Folate, Vitamin B-12, and Vitamin A than any other food?….
  2. What food has very concentrated levels of CoQ10, B vitamins, folate (the natural form of folic acid), Selenium, Phosphorus, and Zinc?….
  3. What food has more Vitamin C than spinach, apples, carrots, or bananas?  And has more Iron, Phosphorus, Thiamin, Riboflavin, Niacin, Vitamin B-12, Vitamin A, and Vitamin D than spinach, kale, apples, carrots, bananas and oranges?…. COMBINED!

Come learn about these nutrients and others in these powerful nutrient-dense foods.  And more importantly, taste and experience delicious ways to include these foods in your diet!

This class is specifically designed for the person who is a novice to organ meats. All of the recipes are easy introductions to organs and variety meats.

Variety Meats Class
Saturday May 18th, 2013
CrossFire Church
12:00 to 3:00 PM

Register Now!


Pre-Registration $55

At the door $65 (Checks or Cash Only – May 18th, 2013)

Volunteers Needed:
We are still in need of volunteers for this class. Volunteers will be admitted for 1/2 price. Volunteers need to come one hour early for set up and stay one hour late for clean up. Volunteers have full access to handouts, samples and class time. Limited to first 3 volunteers. Contact us soon (email Lisa: info@krautpounder.com) to reserve your space!

Inexpensive vitamin and mineral supplements:
Variety meats and organs contain the richest concentration of vitamins and minerals of any foods.  They were considered sacred in many traditional cultures, and common in American recipe books a mere 3 to 4 generations ago.  Prized for their nutrient content, they were fed to pregnant women and growing children to ensure a healthy population.

Think that all organ meats taste like liver?
They don’t!  We are preparing recipes to tickle your taste-buds.  Many are mild and delicious.

Think liver has to be tough and strong flavored?
Most people overcook liver, bringing out its strong flavor. Come taste recipes that you will be able to serve to family and guests without them knowing they have liver in them.

Squeamish?
All of our instructors have been there. We’ll help you get over your fears of buying and handling these unfamiliar meats.

Don’t like organ meats?
If you never thought you’d like organs and variety meats, but are curious to taste some delicious recipes.  This is the place to broaden your horizons, and take the leap!

Already eat liver & onions?
If you are already comfortable with liver and onions, but need some new ideas to slip these nutrient-dense foods into your family’s meals, come get inspired!

Why eat organ meats?

  • Nutrient-Dense – large amount of nutrients in a small package.
  • Economical – some of the lowest priced meats available.
  • Versatile – easily go from simple recipes to elaborate and gourmet.
  • Variety – not the same old thing.  Try something new for dinner!

Variety Meats Class
Saturday May 18th, 2013
CrossFire Church*
4060 West Amazon Drive
Eugene, OR, 97405
12:00 to 3:00 PM

Bring your appetite and your sense for adventure! You won’t go home hungry and you won’t be disappointed!
* The Eugene Chapter, Weston A. Price Foundation is not affiliated with any religious organizations, and is renting this facility solely for the use of our class.

May 11: Variety Meats Class

Inexpensive vitamin and mineral supplements:
Variety meats and organs contain the richest concentration of vitamins and minerals of any foods.  They were considered sacred in many traditional cultures, and common in American recipe books a mere 3 to 4 generations ago.  Prized for their nutrient content, they were fed to pregnant women and growing children to ensure a healthy population.

Come learn what makes these foods valued by traditional people the world over. Sample and learn to make delicious meals that include Sweet Breads (thymus), Gizzards, Tongue, Heart, Liver and more!

If you have been curious to try them, but not ready to do it on your own, this is the class for you!

Variety Meat Class
Date: Saturday, May 11th, 2013  Changed to: Saturday May 18th, 2013
Location: Network Charter School  Changed to: CrossFire Church
Time: 12:00 to 3:00 PM

Cost:
Pre-Registration $55

Register Now!

  Checks also accepted at local events or by mail. Contact us for details.

Includes:
Class registration includes booklet with all recipes covered, educational materials, demonstrations, Q&A and LOTS of yummy samples!

Volunteers Needed:
We are also in need of 3 volunteers who will be admitted for 1/2 price.  Volunteers need to come one hour early for set up and stay one hour late for clean up.  Volunteers have full access to handouts, samples and class time.  Limited to first 3 volunteers. Contact us soon to reserve your space!

Bring your apatite and your sense for adventure! You won’t go home hungry and you won’t be disappointed!

March 23rd: Variety Meats Class

Every time we ask participants at the end of one of our classes what other topics they would like us to cover, someone says: Organ Meats.  For years we have wondered… Are we were ready to teach an organ meats class?…  Are you all ready to attend one?

We teachers have been trying out recipes from Nourishing Traditions and old cookbooks, and have been meeting to sample the results.  They are good!  We all agreed that we will eat these foods and serve them to our families.  Yes, we are ready to teach them, and we think you are ready to taste and learn to use these nutrient-dense foods.

Variety meats and organs contain the richest concentration of  vitamins and minerals of any foods.  Come learn what makes these foods valued by traditional people the world over.  Sample and learn to make delicious meals that include Sweet Breads (thymus), Gizzards, Heart, Liver and more!

You asked for it!  We are finally teaching a class on using variety and organ meats! If you have been curious to try them, but not brave enough to do it on your own, this is the class for you!

Variety Meat Class
Date: Saturday, March 23rd, 2013 Postponed until May!
Time: 12 noon to 3 PM
Location: Network Charter School

Early registration opens by March 3rd.

Food Feature: Crisp Lemon Calf Liver

This recipe comes to us from our co-chapter leader, Victoria.  If you try it, please let us know how it turns out.

Crisp Lemon Calf Liver:
Both chicken liver and calf liver are mild tasting and nutritious.  As with all liver, it is a quick and easy to prepare. Always best to have fresh organic liver. Only takes about 10 minutes of preparation time and another 20 minutes of cooking. This amount serves 2.

  • 6 slices bacon
  • 1/4 cup flour
  • 2 teaspoons dried dill weed
  • salt and pepper
  • 1/2 lb calf liver, cut into bite size bits
  • 3 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon zest, grated

1. Cook bacon until crisp. Remove from skillet to cool.
2. You may remove some of the bacon fat but leave a generous amount, do not clean skillet.
3. Crumble bacon.
4. Combine flour, dill, salt& pepper in a paper bag.
5. Add liver and coat well, shake off any excess flour.
6. Fry liver in the “bacon” skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes).
7. Remove liver but keep warm.
8. Discard fat from skillet but do not scrape the pan.
9. Over medium heat melt butter scraping in all the brown bits.
10. Stir in lemon juice, parsley and crumbled bacon.
11. Put liver back in the pan to ensure it is hot.
12. Sprinkle with grated lemon and enjoy.

Food Feature: Chicken Liver with Apples

This recipe is provided by our co-chapter leader, Victoria Schneider:

Chicken Liver Divine
Serves 4 or 5 people
Preparation time: 15 minutes

  • 1 lb of chicken livers (organic and local if possible)
  • 2 to 4 Golden Delicious or other sweet apple depending on the size
  • Butter, salt and pepper

Begin by gentle sautéing the cleaned chicken livers in a skillet just until they are light pink when cut. Salt and pepper them as you like. Remove from the pan and keep warm. Wipe out the skillet and put in fresh butter. Cut the apples into flat round slices (as if drying) and remove the seeds if you wish. Sauté the apples in the warm butter until golden but still firm.  As the apples are gently cooking, take the livers and keeping one end connected; slice them so they can be splayed out on the plate. When the apples are done, take a slice of apple and slide it into each one of the slices where you have cut into the liver. Remember to keep it connected so the finished liver looks something like an apple flower. Salt and pepper as desired. Work fast to keep them warm for serving. Place 3 to 4 on each plate.  The sweetness of the apple coupled with the rich flavor of butter creates a very complementary way to enjoy chicken liver.