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Like all good things in life, the real deal is always the best. Animals fed their natural diet will be healthier and tastier. Unfortunately, commercial beef is rarely fed green grass alone, but some  combination of grass, grains, soy, and corn.  Check out this chart that compares the fat content of commercially fed beef vs. grass fed beef.

Not only does grass-fed beef have less fat, but a significantly larger proportion of that fat is omega-3.

 

Like all consumables, when the market demands, the producers deliver. Local farmers are bringing back traditional pasture methods, and grass-fed beef is increasing in popularity and proximity.

Companies such as Ontario's Beretta Organics Farm will deliver boxes of various cuts of beef, chicken, and pork to your door, so you never have to worry about sketchy supermarket meat! I highly recommend them.

If you're looking for more options or live outside of Ontario be sure to check out Eat Wild. There you'll find farms in your area dedicated to providing superior quality meat for your health and enjoyment. 

 

 

I received several different types of leafy greens in my CSA this week - kale, rapini, kohlrabi, baby bok choy, baby turnips... stuff I'd previously skimmed over in the grocery store simply because I'd never had them before and had no idea what to do with them!

Turns out I was missing out on a world of tastiness! Cooking greens also shrinks them a lot, so a bunch of spinach goes down quicker (and buttery-er) than a giant salad. 

Leafy greens are in season in Ontario, and they're super simple to cook up with endless flavour options. Here are a few that I tried this week:

I recently visited Whole Circle Farms, in Acton, Ontario, and joined their CSA program. For less than $15/week, they provide me with a 2-person basket of fresh produce.

A Community Supported Agriculture program provides a direct link between the farmer and the consumer. The farmer receives your support for local, sustainable food, and you receive a seasonal variety of the best quality produce, in one convenient weekly package!

After visiting their farm, seeing their cows and chickens roaming free in the grass, I'm going to avoid the grocery store as much as possible! I look forward to trying different vegetables and recipes each week.

Take some time and learn more about a CSA program in your area. It will get you out of a food rut and into healthy, fresh eating. You won't have to try to be creative with your food planning, and you certainly won't have to worry about where your food is coming from!

If you're not ready to commit to a CSA, at least get out of the big box and shop and a local Farmer's Market. Homegrown food is fresher, tastes better, and is healthier for you and the environment. Enjoy it in the summer while we can!! To get an idea of what to expect each month, check out this month-by-month List of Ontario Produce.

 

 

Asparagus is in season, the first of the local vegetables in the supermarket. If you're not excited, I know how you feel. I used to hate asparagus... all slimy and soaked in vinegar... until I learned how to grill it! This was so good at the ElementWorks: License to Grill that it didn't even make it to the table!

I just got my License To Grill, and was it ever tasty!!

Astrid from the Healthy Living Institute spent 3 hours teaching  ECF members how to grill up a variety of fresh meats and veggies. I was surprised at how fast and easy it can be, and how grilling and seasoning can really bring out the flavour of foods. 

We each got to prepare a part of the meal, which  included a leg of lamb with cilantro pesto, Rainbow Trout marinated in lemon and garlic with capers and fresh herbs, grilled mushrooms and pears on a spinach salad, with grilled pineapple topped with cinnamon and coconut for dessert! The asparagus was so tasty it didn't even make it to the table, it was devoured hot off the grill as we watched and learned about the rest of the foods as they cooked.

Astrid's passion for healthy eating is inspiring, and she knows it has to be easy and tasty for people to make it part of their lifestyle. She's all about Real Food, not fad diets.  She also answered our questions about the differences between organic, local, and sustainable foods, and how its important to think about where your food comes from.

Some of the coolest things I learned:

• Rainbow Trout is a better choice for your health and the environment than salmon.
• Always wash your meat! And produce and herbs too, of course.
• Marinating your meat in olive oil, lemon juice, garlic and herbs, even for just 15 minutes, improves the flavour and texture of meat and fish exponentially.
• Asparagus is super tasty grilled in olive oil!

Intrigued? We loved it so much we've asked Astrid to come back and do it again! Stay tuned for info about next month's License to Grill session.