Heirlooms and lots of colors!

We’re fascinated with heirlooms and some indigenous vegetables and flowers that have been grown for centuries, and yet we are still yet to really take notice of. Some of these, we have started growing in the farm. Here’s a peak:

Watermelon Radish

Heirloom varieties of Daikon radishes from China!  These radishes are green on the outside and pink on the inside.  Cut it up and adds wonderful colors to your salad.  Milder and sweeter than regular radishes, they can be braised, roasted or mashed.  Sorry but they lose their colors when cooked.  It would be much better to serve them raw in your salad or pickled!

Candy Cane Beet (Chioggia Beet): 

An heirloom vegetable from the Italian coastal town of Chioggia.  This radically colored vegetable has been around since the early 19th-century. The beets taste just like regular beets, with a little sweeter note.  They look perfect in your plate sliced open as the flesh has beautiful pink and white stripes. Prepare it like any other beet: steamed, sauteed, roasted, and pickled.  You can also sauté the greens. Cut up for salads or add to soup.  Beets have lots of  fiber, potassium, iron, and folic acid.  It is also a a powerful antioxidant (Betacyanin is the pigment that gives beets their color.)

 

Purple  Carrots  

Did you know that carrots were originally purple?  The original color of carrots cultivated in Afghanistan 5,000 years ago were actually purple.   They are sweet whether raw or cooked (but lose the beautiful color when boiled.)  Slice them and mix with other colorful vegetables, serve with dip, or use for coleslaw.  Saute lightly with olive oil or just coat the with a little oil, sprinkled with herbs. Their unique color tells you that it’s packed with phytochemicals!  Purple Haze is packed with vitamin A and beta-carotene and is anthocyanins (the antioxidant that gives blueberries its superfood health benefits.)

Heirloom Tomatoes

We have Black Crimson, Tiger Stripeand cherry heirloom tomatoes. Black Crim is one of the most popular heirlooms and comes from the Isle of Krim, located on the Black Sea.  It has a wonderfully rich flavor, a bit salty and with a hint of wine. The Tiger Stripe is also a beauty.  Red with darker red stripes, it adds character to any dish.  It is also firm and has a good flavor. Then we have good old cherry tomatoes, tiny but quite packed with full flavor, sweet and juicy.

Sustainable Farming for a Small Farm or a Backyard Workshop Series

A Workshop Series for those who want start growing their own food, take charge of their health, and have fun too!

Why you can still eat meat and save the world

“[I]t is doubtful that you can build a more sustainable agriculture without animals to cycle nutrients and support local food production. If our concern is for the health of nature … then eating animals may sometimes be the most ethical thing to do.”

— Michael Pollan, author of The Omnivore’s Dilemma

 Well, some people have opted to go vegan. They say the way animals are raised (cows, pigs, chickens, a.k.a. factory farming) is fraught with evil. The animals suffer in cramped spaces, force-fed, dehorned, castrated, and injected with antibiotics, hormones, living in cruelty and deprivation.

But as it often happens, the ones who truly care find a way.  They don’t shake their heads in disgust and look the other way. Instead, they go into the system and change it.

That’s what sustainable meat is. It is supporting a system that raises animals in an ethical and sustainable way. A simple definition: it’s a way of raising animals on open pasture, grazing as nature intended them to be, and without hormones or antibiotics.

For us, there are several reasons why sustainable meat is the answer to the problems posed by eating meat: animal welfare, economics, the environment and your health.

Animal Welfare

Everyone knows how factory farming treats animals: cages, hormones, antibiotics and cheap feed, sometimes even animal by-products and oftentimes GMO.

On the other hand, sustainable meat come from animals raised on pasture.  The animals eat grass and live as they would in the wild.  The Philippines can boast of an even more humane treatment of animals.  For example, DowntoEarth sources its pasture-raised meat from small family sized farms with as few as 1or at the most 4 cows.  Local, small-scale animal farming works on many levels. With a small-scale system, the animals are never confined in small spaces. Why? It is simply not practical for small-scale farmers. They cannot afford it.  Instead, they let the animals stay outside, grazing in the open field. More importantly, animals are treated in a much better way than animals on factory farms. In fact, the animals are treated almost like pets. Animals are not stressed. There’s no need to castrate or dehorn the bulls, for example, because they’re tame. What you get in the end are meat products from animals that have been raised humanely.

Environment

We all know how much havoc factory-farming has caused the environment: greenhouse gases, harmful air and water pollution and destruction of ecosystems.  Aside from the that, factory farming transports its meat over large distances, using valuable fossil fuel and causing further air pollution.

On the other hand, sustainable meat, will do little harm to the environment.

“When raised on properly managed pastures, ruminants [cows] don’t compete with humans for grain-producing acreage; in turn, they supply us with bountiful nutrients and leave the earth better for having walked upon it. On intensively-managed pasture, they have been shown to restore vegetative cover, increase biodiversity, and improve soil fertility, thereby making our fields more resistant to both drought and flood.”  (http://eartheasy.com/blog/2010/07/the-case-for-sustainable-meat/)

Farmers who raise their animals sustainably will often see the entire system as interconnected. They will see the need to make sure that the soils are healthy and that the grasses grow abundantly.  Also, animals are slaughtered in ways that cause minimal environmental harm.  You also don’t have to worry about waste.  The manure acts to fertilize the portion of pasture they leave behind (and again don’t need to use synthetic fertilizers to keep their pastures lush.)  Small-scale farmers also do not have the money for large-scale trucking or transport.  Thus, meat is sold locally.

Support for the small farmer

Sustainable meat will often be from small family-owned farms.  By supporting and buying meat from these small farmers, we help them find marketing and distribution channels for their meat.  Local, grass-fed beef used to be the meat no one wanted to sell or buy. Farmers had to sell it at a very low price.  However, with the increasing consciousness on the benefits of grass-fed beef, it has since climbed up the ranks and has now won a niche market.

Health

If you are still not convinced, think about what you are eating.  You are what you eat.  “Grain-fed, factory-farmed, industrial meat is pumped full of hormones to increase the amount of meat that can be produced from a single animal and antibiotics to counter the unsanitary conditions on factory farms. The animals are fed cheap grain and waste in order to decrease the cost of raising the animal and increase corporate profit margins.”  (http://www.saisriskandarajah.com/happymeat/why.php)  Also, imported meat, even if partly grass-fed will most likely be still grain-fed, simply because grass isn’t as readily available in colder climates. In cold climates, grain feeding becomes economical and practical because in winter there is no grass and hay is more expensive than subsidized grain.  Some countries also get several months of drought because they have dry weather.

 

Again, this is where small-scale local farms in the Philippines have an edge. In the Philippines, not only do we have an abundance of grass, we also have good rainfall patterns all year round.  This makes local grass-fed beef production sustainable and economically viable. Small-scale farms will let their animals roam free, and let their cattle eat grass.  And because the cows were fed grass as nature intended them to and have lived stress-free, happier lives, there is no need for antibiotics. What you have then is food that is low in fat, and a great source of Omega 3 and the cancer fighting CLA.

Some Sources:

www.examiner.com/article/sustainable-food-101-what-is-sustainable-meat
www.eatwellguide.com
www.sustainabletable.com
www.eatwild.com
http://grist.org/sustainable-farming/farmer-responds-to-the-new-york-times-re-sustainable-meat/

Pig Heaven: What Makes Free Range Pigs Different

More and more people are loving our free range pork.  The favorites? Pastured Smoked Bacon and Canadian Bacon, even our Smoked Farmer’s Ham.  What makes our pastured pork products different?

Pigs living on pasture

FEED: GREENS, COCONUT MEAT, WHEY

Our pigs live out their entire lives on pasture!  Look at their 5-star pig pens! Our pigs are never crowded in small dark pens.  They have access all day to vegetation and a lot of fresh air and sunshine.  They even have their own mud pools!  The pigs live happy healthy lives. Aside from what they eat out in the pasture, we give them cassava, copra cake, chopped greens and coconut meat.  We do not feed them corn or soybean.  We make the feed ourselves so we know exactly what the pigs eat! The pigs have NOT been fed animal by-products, given growth hormones or therapeutic antibiotic treatment. They have not been fed genetically modified corn or soybean.

PROBIOTICS

Our pigs get a daily dose of raw whey.  This gives them a daily dose of probiotics, making them healthier and less prone to disease.

DURATION

Commercial pigs are raised to a size that’s good for the market, in barely 4 months.  This is because of the heavy feeding of commercial feed, and because the pigs are kept in small pens, unable to move.  Naturally-bred pigs or natural pork are from swine that are raised also in just 5 months. While they have more space to move and fed chopped greens, they are still fed corn and soybean.  This makes it possible for natural growers to raise their pigs to a marketable size in barely 5 months.

DowntoEarth pigs take at least 10 months to grow!  This is because of the feed we give them and because they are always outdoors.  The duration is similar to the Iberian pigs in Europe, which are fed a lot of acorn (in our case, we feed them coconut meat).  We follow slow food principles, and thus our pigs take so much longer to raise to a good size.

THE END RESULT

Rolling in the muddy outdoors

Raising pigs on pasture adds real nutrients and flavor to the meat. A pig is by nature, born to root, dig, and run in pasture.  And because they are able to live as nature intended them to, their quality of life is tops, and the quality of the meat is improved.

Our pork is darker in color with good marbling. A darker color in pork means the meat has a higher pH score.  A higher pH score relates to low cooking loss, better water holding capacity, loin firmness, less drip loss, improved processing quality and a richer flavor.

Our version of Pig Heaven is definitely heavenly! DowntoEarth just does not raise pigs, we raise happy and healthy pigs.

Check out our Pasture-raised pork products.

Pasture-raised v. Free-range Chickens

We have been receiving a lot of inquiries about “the difference between native, pasture-raised chickens and free-range chickens.”  Are “pasture-raised” the same as “free-range?”

NO they are not.  Here’s why.

Free range– The USDA free-range label (which we assume most Philippine brands also follow) requires that poultry be “allowed access to the outside.”

However, the USDA does not require the hens to be actually going outside (only access is required), nor does it define what outside is.  They also do not have any requirement on the size or type of the outdoor space.  “Free range” can actually include a chicken coop with a small door that leads to just a small outdoor pen, or a patch of dirt or concrete (even without grass.) In fact, Michael Pollan, in Omnivore’s Dilemma, describes a free-range CAFO as thousands of birds packed into windowless, military barrack like buildings with one or two small doors to a 10×10 outdoor pen. He also doubted any of the chickens actually ventured out for fear of the unknown.   The hens may spend their lives inside the pens, not have enough sunlight or breath natural air.

Additionally, free-range poultry are usually fed grains, which are not the natural food of hens/chickens. Hens/chickens are omnivores, and naturally eat seeds, insects, and grubs. They can also consume small lizards, mice, and frogs.

Healthy eggs and meat come from poultry that were able to eat green plants, seeds and bugs, and exposed to sunlight.

Thus, if you buy “free-range” make sure your farmer or supplier does it the true “pastured” free range way.  That is, the hens/chickens have actual time outside eating grass and grubs, and exposed to sunlight and fresh air. The best ones we have found are those hens that are housed in mobile structures so you can move the houses around and give the hens constant and easy access to vegetable and bugs. 

Pasture-raised-

Pasture raised poultry mean the hens/chickens actually stay outside.  They are able to eat bugs and vegetation.  These hens/chickens eat seeds, green plants, insects, and worms.  The chickens and eggs laid tend to be more nutritious because these chickens have exposure to sunlight, which their bodies convert to Vitamin D, and pass it on to their eggs. Eggs from pastured-hens have three to six times more vitamin D than eggs from hens raised in confinement.

Read more: http://www.motherearthnews.com/Real-Food/2007-10-01/Tests-Reveal-Healthier-Eggs.aspx

Native and Pasture-raised

DowntoEarth poultry and eggs are native and pasture-raised.  The reason why we choose native chicken and eggs is because the native breed cannot be confined.  By nature, they cannot be placed inside cages as they are wild animals.  They also cannot be kept together in enclosed quarters, as they fight other chickens/hens and have a tendency to fly.  These chickens/hens have to be placed outdoors, given full access to vegetable and grubs, and be under sunshine.  We have made several comparisons of native v. free-range v. commercial eggs and have seen a big difference in taste, color and consistency.

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Photo from: http://forums.mukamo.com/health-fitness/18523-eggs-cage-free-free-range-pastured.html

Understanding Meat Labels: Grass-fed, Pastured, Organic and Natural

Confused about all the novel terms for meat? There’s “organic” and “grass-fed,” or “pasture raised.” What does it all mean?

Grass-fed Beef

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This really means your cow are raised on pasture and fed grass. The cattle’s diet consists of grass, the natural diet of cows. You are what you eat. Cattle that spend their lives grazing on pasture, compared to those that are fed grain (which is really NOT their natural diet), are always healthier. The meat is richer in Omega 3 (because Omega 3 lives in the green leaves). Meat is rich in Vitamin E and beta carotene, and is a good source of conjugated linoleic acid, or CLA, a powerful cancer fighter. Usually, farmers who raise their cows on pasture strive to keep it organic or follow sustainable farming practices. This means no chemical fertilizers, pesticides or antibiotics. This is also because cows are typically healthier and thus do not need hormones or antibiotics.

However, there is (yet) NO standard for Grass-fed. The only requirement is access to grass during its life. There is also no restriction on the use of antibiotics or hormones. In fact, cattle could be kept in feedlots and fed grass, and the beef they produced could still be sold as grass-fed. The cattle can also be raised for part of their lives on grass (pasture) before they are sent to feedlots and can still be described as “grass-fed”. This is sad because the healthy qualities of grass-fed beef come from the constant movement of the animals in the pasture as they graze, not just on their grass-based diet.

Another issue to watch out for is grass fed dairy cows.  According to Sally Fallon, Nourishing Traditions, “modern day cows are a freak of nature. Holstein cows [cow breeds you usually find in the supermarket, including those from Australia and New Zealand] have been produced by selective breeding to produce cows with abnormally active pituitary glands and by high-protein feeding.  The pituitary gland not only produces hormones that stimulate milk production, it also produces growth hormones.  A superfluous amount of growth hormones can result in grown abnormalities.  Excessive pituitary hormones are also associated with tumor formation and some studies link milk with cancer.  The freak-pituitary cow is prone to many disease and almost always secretes pus in her milk and thus needs frequent doses of antibiotics.” Note that about twenty (20%) percent of the beef in Australia comes from dairy cows and about 40%, in New Zealand.

“Cattle are healthiest when they are eating the food they evolved to eat (grass) under the conditions they evolved to eat it (grazing).” True grass-fed, even pastured, should be fed grass from start to finish, and without antibiotics or hormones. When looking for healthy, quality beef, look for beef that is 100% grass fed and raised only on pasture. These animals are not given any animal bi-products, antibiotics or hormones.

Pasture-raised

This only means that the animals were raised outdoors on the pasture. Again, the term is not regulated. As of now, there is no requirement on how much percentage of pasture is needed to properly label a product pasture-raised. According to Dr. Aaron Grass of Farm Forward, “All cattle are ‘pasture-raised’ for the first few months of their lives before they are sent to feedlots, so even the most confined beef can be described as ‘pasture-raised.’” Thus, most animals will be raised with some pasture but may still be with a lot of access to grain. They can also be raised on pasture but finished on grain. The animals can also be fed antibiotics or injected growth hormones. True pasture-raised should be cows on pasture from birth throughout their entire lives, with no feedlots. 100% Pasture-Raised” (like 100% grass-fed) indicates that the animals were never confined in feedlots, spent their whole lives outside on pasture living cow lives.

Organic Beef

Organic has actually very little to do with the animal’s quality of life and is mostly just about their feed. USDA Organic meat is derived from animals that are fed organic vegetarian feed (no animal by-products) and had “access” to pasture or the outdoors. No hormones, antibiotics or cloned animals can be used. However, USDA Organic animals, for the most part, DO NOT require a grass-only diet. The animal can still be fed an unnatural and unhealthy grain (even GMO corn and soy) and raised in feedlots. So, unless it is labeled grass-fed, organic cattle is fed organic grains. This is again the problem. Cattle raised on grain, even if it is organic, is not as healthy as cattle raised on grass. Therefore, it produces meat that is lower in omega 3s, vitamin E, and CLA than its grass-fed counterpart does. Without Antibiotics & No Antibiotics Added Only means that the animals were raised without any antibiotics or hormones (for growth.) Again, this has little to do with the animals’ living conditions or their diet.

Natural

According to the USDA, a product containing no preservatives, artificial ingredients, colors, and minimal processing can be labeled “natural.” Natural doesn’t tell the consumer anything about an animal’s living conditions, whether antibiotics or hormones were used, or what it ate. The animal can still be fed an unnatural diet of grain.

100% Grass Fed. 100% Pasture-raised. 100% Native breeds.

DowntoEarth cattle are raised the traditional way: grass and grazing. They are raised by small family farms with one or two cows. The cattle have never been on a feedlot nor are they fed antibiotics, grain (GMO corn or soy,) or hormones. They always eat grass and graze all-year round in the green, abundant pastures of Mindanao. More importantly, they are treated humanely and are not castrated or dehorned. DowntoEarth Grass-Fed Beef comes from the the native  Bali or Banteng and Chinese Yellow  Cattle  cross-bred with Nellore or Ongole and American  Brahman  cattle. The cattle is native, hardy and have been bred and raised for use as draft animals in small farms. Because of this, they are entirely raised on pasture, fed grass and without the use of any antibiotics or growth hormones.  DowntoEarth desires to promote local, native and indigenous cattle breeds. By doing so, we are able to ensure not only optimum health benefits in the food we eat. 

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Graphs from http://www.eatwild.com/healthbenefits.htm

A Raw Summer

With this sweltering heat, somehow, eating food raw, without all that heat, sounds appealing.  Raw food advocates swear to the health benefits of a raw food diet, from clearing the head and skin, to boosting their energy. The belief is that heating food above 120 degrees removes nutrients and kills enzymes that would have aided digestion and promote vitality. (Raw Food for the Rest of Us, Whole Living, July 2011 issue.)

We thought we’d whip up some recipes for you, if you’d like to take on the raw food route for the summer.

Green Juice 

Ultra Green Juice


1 cup spinach

1 cup pineapple, cubed

½ fresh ginger, grated

¼ cup parsley

1 cup water

Press all in a juicer.  Stir in water and serve.

 

Spring Rolls

6 oz. black cod (or any fatty fish like salmon)

½ cup juice of lime or calamansi

sea salt

1 head of lettuce, leaves separated

1 mango, peeled and thinly sliced

1 avocado, thinly sliced

1 red bell pepper, seeded

½ cup fresh cilantro leaves

  1. Pour the lime juice over the fish.  Season with salt.  Cover and keep in refrigerator until fish is opaque (30 minutes)
  2. Stack 2 lettuce leaves  and top with the fish, mango, avocado, pepper and cilantro. Season with salt.  Roll and slice in half.

Sprouted Summer Salad

¼ cup white wine vinegar

¼ cup EVO oil

Sea salt

1 small chili pepper

½ red onion

1 pineapple (peeled and sliced)

¼ cup cashews

½ cup sprouts

¼ cup fresh mint leaves

  1. In a small bowl, whisk oil and vinegar. Season with salt.  Add chili and onion. Toss. Let stand for 10 minutes.
  2. Arrange pineapple in a platter. Top with cashew, sprouts and mint.  Drizzle with your dressing.

 

Whipped Sorbet

This has been our summer daily treat. The kids love it. Adults too.

3 bananas (peel and freeze overnight)

1 cup frozen watermelon (cube and freeze watermelon overnight)

1 cup frozen mango (cube and freeze mango overnight)

 

Puree ingredients in a food processor until smooth.  Serve.

 

Arranging for the home

There’s something divine about having fresh flowers in the house.  I think it should be in everyone’s home, just as one needs a sofa or an expensive décor.  I even think it beats most expensive works of art as it is quite a beauty and costs very little too.   Not only is it lovely to look at, it does wonders for how you feel inside too.

What you need:

A bunch of flowers, some water and a vase!

Our favorite bunches for the house (yes, in this order):

  1. Carnations
  2. Daisies
  3. Roses
  4. Hydrangeas

The simplest bundle can turn into a beautiful feast for the senses.

Some tips:

  1. Use only a single variety or color of flowers in one container. 
  2. Pick a whimsical vase.  You can use pitchers, glasses, goblets, decanters, large bowls, even teacups!

3.  One way to make things easier for you is to use a floral foam.  The foam helps you in arranging the flowers so they stay put in those more difficult wide-mouthed vases (like a large bowl or a very low cup.)

Some arrangements you can try (they are easy!):

Mixed flowers in the same colors palette

Same flowers, mixed colors

Simple blooms in pretty small vases

There you have it.  Simply beautiful. Costs very little too!