Morris Grassfed

Taking Orders:

Reserve your split-half today!

We've set our delivery dates & locations, coordinated with our butchers, and finalized our 2012 Order Form. We're excited to be offering several options again this year, including our popular CSA (Community Supported Agriculture) Style, which divides a traditional 90 lb. (roughly) split-half into four, separate deliveries throughout the year. This makes it easier to store for those of you with smaller freezers. 

We will also be taking credit card payments for the first time in 2012! This is in addition to a PayPal option (for deposits), check or cash. We want to make it as easy as possible for all of you and streamline our delivery days so you can get back on the road. We look forward to seeing you in the big white truck during 2012! 

Save the Date:

Spring Field Day, March 24th

One of our favorite activities is our Annual Spring Field Day. We've been doing this for about 15 years and hope you can join us in 2012. It's a great way to see the ranch and cattle, take a walk to learn about our land management practices, and just kick-back for a relaxed BBQ lunch. We get started about 11 a.m. at the Porter Ranch in Watsonville. Check out our facebook page for details and directions. 

Winter Recipe: Osso Buco

From Shannon Hayes' The Grassfed Gourmet

 Osso Buco is a delicious, easy-to-prepare, fireside comfort food. I love how it simmers and makes our kitchen smell so good. Serves 5.

Ingredients:

1/2 cup, plus 2 Tbsp, flour

1 Tbs salt

1/2 tsp freshly ground black pepper

4 Tbs unsalted butter

4 Tbs olive oil

4 lbs. Morris Grassfed beef shanks, cut crosswise in 2-inch pieces

1 lg onion, coarsely chopped

1 lg clove garlic, coarsely chopped

1 cup dry white wine

1 cup beef or chicken stock

2 tsp dried thyme

2 Tbsp minced fresh parsley

2 Tbsp tomato paste

1 1/2 tsp. freshly ground lemon zest

4 carrots, peeled and chopped

2 stalks celery plus leaves, chopped

Combine 1/2 cup flour, salt, and pepper in shallow bowl. Set aside. Heat 2 Tblsp of the butter and 2 Tblsp of olive oil in an extra-deep skillet or flameproof casserole. Dredge the shanks in flour mixture, and saute in the butter and olive oil, turning occasionally, until browned, about 10 to 12 minutes. Remove the shanks, reserving any pan juices. 

Add remaining 2 Tblsp of olive oil to skillet. Add the onion and cook until slightly carmelized; add the garlic, and saute 1 minute longer. Turn the heat to low, pour in the wine and stock, an simmer 2 minutes, scraping up the browned bits. Return the shanks and accumulated juices to the pan. Stir in the thyme, parsley, tomato paste, and lemon zest. Cover and simmer for 2 hours, or until meat begins to fall off the bone. Stir once or twice during this time. If too much liquid evaporates, add another 1/2 to 1 cup of stock or water to continue cooking. Add the carrots and celery, and cook 15 minutes longer, or until carrots are just tender. Remove the meat to a warm platter and tent with foil. Melt the remaining 2 Tblsp butter, mix in remaining flour. Slowly add to the sauce, and simmer, stirring often, until the sauce is smooth and slightly thickened.

For the gremolata:

1/2 cup crushed walnuts

1/2 cup minced fresh parsley

2 cloves garlic, minced

1 tsp lemon zest

Preheat oven to 350 degrees. Place crushed walnuts in shallow pan, and roast for 10 minutes, or until they are fragrant. Combine the nuts with parsley, garlic, and lemon zest in a small bowl. Mix and set aside. Serve meat in warm, deep dishes or shallow bowls, pour the sauce on top, then sprinkle with the gremolata. Serve with warm, crusty bread or on top of polenta. Bon Appetit!