It’s probably been a good 15-20 years since the last time I ate red or white meat (with the exception of a slice of bacon here and there), so I have to admit the idea of eating meat has been a bit weird. Regardless, I have come to believe that I need to include more protein in my diet, and the sound of Pemmican — a Native American “energy bar” of sorts — appealed to me.

Ingredients

Ground beef, buffalo or turkey (grass fed)
Berries (cranberries, blueberries, cherries etc)
Coconut oil
Honey (optional)

Preparation

1. Form the raw ground meat into meatballs, flatten as thin as possible and dehydrate at 115F degrees till bone dry.
2. Puree berries and spread out to a thin layer. Dehydrate till dry.
3. Using a blender or food processor, process dried meat and berries till they form a powder.
4. In a bowl, add melted coconut oil and honey till moist.
5. Transfer to muffin tins. Pack down well.
6. Refrigerate.

 

This post is part of GAPS Friendly Friday over at The Liberated Kitchen.

Today we received our 1/4 beef from Pat N Tam’s Beef. This is the second time we’ve purchased a beef share this way. The first time we bought a quarter was in December. We bought the whole cow with a few friends and divided up the sides so that we each got a “split quarter” with cuts of meat from both the front and the rear. From that purchase we learned that we like to eat a lot of steaks and slow cooked roasts, so this time we decided to buy just a rear quarter in order to get a lot more steaks and roasts. I also asked the butcher to not give us any stew meat (since we don’t seem to go through that very fast) and just grind up all the trimmings into hamburger meat instead. It’s was so educational to talk directly with Robert, the butcher over at Buxton‘s, and figure out exactly what cuts we wanted.

The steer we bought was exceptionally large, so the amount of meat we received is not typical for a beef of age. Usually grass fed beef is slaughtered at 18-20 months, but this particular steer needed 3 months extra to fill out, so he was 23 months old. He weighed 1,048 lbs on the rail. By comparison, the previous beef we bought “only” weighed 745 lbs. We paid $3 per pound hanging weight for the whole beef, but because the rear has more premium cuts than the front it cost $3.25 while the front cost $2.75 per pound.

Our rear weighed 242 lbs on the rail and yielded the following approximate amounts of meat in our freezer:


6 packs top sirloin steak
9 packs t-bone steaks
8 packs top round steak
3 tenderloin steaks
3 sirloin tip steaks
1 flank steak
3 rump roasts
1 eye of round roast
1 sirloin tip roast
1 tri tip roast
30 packs ground beef


~12 lbs
~ 18 lbs
~ 14 lbs
~ 3 lbs
~ 3 lbs
~ 2 lbs
~ 12 lbs
~ 4 lbs
~ 5 lbs
~ 2 lbs
~ 60 lbs

TOTAL: ~ 135 lbs of meat for $786.50 or  $5.83 per pound.

That is a cut out rate of appx 55% just as Pat predicted. We are still expecting to get all the extras, ie bones, fat, offal etc from the butcher, so that will increase our yield significantly and lower our final cost per pound as well.

But even without the extras, I think that less than $6 per pound is a fantastic price on a quarter that is well over half premium cuts like rump roast and tri tip, t-bone and tenderloin steaks, which can cost upwards of $15-20 per pound retail. On top of the obvious benefit of saving money by buying beef in this way, it is also very reassuring and comforting to know exactly where this beef came from,  how it was raised and by whom.

Meat you can trust is definitely a good thing!
Do you buy meat this way? If so, what do you love about it the most?
If not, what is holding you back?

Learning about meat buying has definitely been a process for me. Lesser cuts, finer cuts, hanging weight, finished weight…. it was all Greek to me when I first embarked on eating red meat.

As I slowly started eating meat (while Dan embraced the Paleo Diet full on), I of course had to start buying a lot more meat to cook at home. It was important to us that the cows were pastured and grass finished, having led happy natural lives. We wanted to know the producer personally, be able to ask questions and visit the ranch. As for the finished product, I loved knowing that my meat, especially the ground, all came from a single animal and was free of any weird additives and not overly processed (Pink slime? No thanks!).

At first, I mainly bought cuts that could be slow cooked until they were really tender and “shreddy,” ie falling off the bone. I got a lot of rump roasts and stew meat for myself. Dan loves burgers, so I also bought a lot of ground beef. And I got a few different steaks to try out just for fun. Our 6 year old daughter quickly developed a taste for them: flat irons, rib eyes, and — her favorite — T-bone! (I still laugh at her love of T-bone now that I know that the T-bone is the tenderloin and the New York steak all in one. She has some expensive taste in steaks!)

Buying meat by the cut is, however, the most expensive way of doing it. You can of course save a bunch of money by buying a whole animal at once. If a whole is too much you can split it with friends and just get a 1/4 or a 1/2 and still enjoy the lowest price possible.

Our first 1/4 beef

This past December when I went in on a whole cow from Pat N Tam’s Beef with a few friends was the first time I ever bought meat this way. Figuring it all out was a learning process, and I hope sharing what I learned can help some of you too.

Aside from by the individual cut, here are the different ways meat can be priced:

  • on the hoof – this means you pay $x per pound for the weight of the entire living animal
  • on the rail/hanging weight – this means you pay $x per pound for the hanging carcass at the butcher after the head, feet, innards and hide have been removed. Typically, from live weight to hanging weight, you lose about 40-45% of the weight of the live animal. The remaining 60-65% is called the yield.
  • finished weight – this means you pay $x per pound for the final cuts you get to take home. Typically, from hanging weight to finished weight, you lose appx 45% again. The remaining 55% is called the cut out.

On top of the dollar per pound of meat you pay, there is also the butcher’s fee and “cut & wrap.” The butcher’s fee is usually a flat fee and the “cut & wrap” is an additional charge per pound. Sometimes these fees are rolled into the hanging weight price.

But how do you compare prices??

Knowing the yield and the cut out rates will let you figure out the final cost per pound for the individual cuts. It also helps you compare different prices from different sources when offered on the hoof, on the rail or by the cut.

Here are the basic formulas to use:

Hanging weight / live weight = yield and should be appx 62.5% (For example, 750 lbs hanging weight / 1,200 lbs live animal = 62.5% yield.)

Finished product / hanging weight = cut out and should be appx 55% (For example, 415 lbs finished product / 750 lbs hanging weight = 55% cut out.)

So, if someone quotes you $2.95/lb hanging weight and the animal weighs 750 lbs, you can quickly figure out that you’d pay $2,212.50 for appx 415 lbs worth of finished product, or a final price of $5.33/lb.

If someone else is charging $1.85/lb for an animal on the hoof, you can calculate that a 1,200 lbs animal would cost $2,220, which is about the same as the $2.95/lb hanging weight example above.

What affects the final weight?

The above are pretty good estimates of yield and cut out, but the final cut out can be increased or decreased depending on the cutting instructions you give to the butcher. To increase your take home weigh, try asking for all the bones (use them for bone broth), short ribs, tongue, cheeks, offal, tail and fat. If you don’t want to eat the organs just as is, you can ask the butcher to add the liver and heart into some of the ground meat to make very nutrient dense burgers. You can also ask for the fat to be added into the ground beef (for example, 10/90 or 20/80 are common ratios of fat to meat). If you don’t want the fat added into the ground, you can take it home and render it into tallow, which is excellent for cooking or making pemmican with.

The aging process also affects the final weights. The longer the meat is aged, the more moisture (and therefore weight) the carcass loses. Some producers like to only age their beef 14 days while others let it age for 21 days. This affects the final weight as well as flavor and tenderness. I have personally not tried beef aged in many different ways, so I can’t speak to the differences between, say, 14 days versus 21 days aged beef, but I think it’s something to keep in mind so you can ask relevant questions as you start shopping for beef that you like before you commit to an entire side. Not all beef is the same. Different ways of producing and aging it results in different flavors and you may find that you prefer the taste of 21 days aged over 14 days.

By the way, our 1/4 beef is almost all gone now, appx 4 months later. This is good to know because it tells me a whole cow would last us a bit over a year. We would have to buy a second chest freezer to fit just the beef, but how nice to not have to think about meat once that one large purchase is squared away! It might be something to think about for the future.

This is what I have learned so far about buying artisan produced beef by the side. I am sure I am forgetting or just unaware of other important considerations. What would you add to the list?
Leave a comment!

This post is part of Frugally Sustainable Wednesdays.

It’s been amusing for me to go back through this blog and read my early posts. So much has changed since then! For example, back in 2008, I wrote a post called “Can You Do This If You Eat Meat?” for a friend who wanted some ideas on where/how to get meat outside of the supermarket system. Back then, I barely ate any meat, except seafood (I called myself a pescadarian), we almost never cooked meat at home, and were raising our the 2 year old child as a vegetarian. Even so, the suggestions I gave were pretty useful, I think.

To recap, here are some places to get meat without ever setting foot in a grocery store:

  • Take up hunting and fishing.
  • Get hooked up with neighbors or friends who hunt and buy excess animals from them.
  • Buy directly from local farmers and ranchers who raise organic beef, pork, lamb and poultry. Search Eat Wild to find a producer in your area.
  • Find a few other families interested in splitting a whole animal with you, and buy straight from a butcher who has connections to local ranchers. Buying a whole animal is much cheaper, and you can keep it in a chest freezes it for many months.
  • If you raise your own hens for eggs you can use them as stewing chickens when it’s time to retire them.
  • Raise your own rabbits for meat in your backyard.
  • Order from reputable online sources, such as US Wellness Meats.

The first thing you do is get a chest freezer!

Probably not surprisingly, since then I have taken my own advice, purchased a large chest freezer and started buying meat farm direct. Most recently our family bought a whole cow from KTF vendor Pat N Tam’s Beef together with 4 other friends and split it. (3 of us got a quarter each, and the last quarter was divided between 2 friends.) Dan has gone completely Paleo, and our kids are all big fans of meat now. Although I personally still struggle with meat aversions, I am slowly but steadily adding more meat to my diet and seeing improvements to my health.

Eating meat in an ethical way

One of the things I have thought about as I have moved away from vegetarianism is how to eat animals in an ethical way. Initially, I was most concerned about making sure the animals had had a happy, natural life and gotten to eat their natural diet and be outdoors in the fresh air and sunshine and not supporting any type of CAFO industry. Eating pastured animals raised by caring farmers is of course very important, but I think it can be taken a step further. The concept of nose to tail dining seems to me to be an additional way to consume meat in an ethical way. These are some of the benefits of eating this way in addition to respectfully honor the life of the animal by not wasting any of its parts:

  •  Stretch your grocery dollars by using up every part that has nutritional value. (I haven’t done my own calculations on how much money we saved by buying a whole cow yet, but you can get a pretty good idea from “Bulk Buying Savings: Beef” over at our friends’ site The Liberated Kitchen.)
  • Add nutrient dense foods to your diet by including liver and other organ meats as well as nourishing broths made from marrow and knuckle bones.
  • Get creative in the kitchen as you come up with new recipes for using things like trotters, heart or tongue
  • Feel good about doing your part to reduce the ecological impact of the animal processing

When we bought our cow from Pat N Tam’s Beef I requested that we get as many parts as possible, including the bones, fat, tail and other parts that aren’t always automatically included. Knuckle bones, for example, make amazing gelatinous bone broth. Beef fat (suet) can be rendered into tallow and used for cooking or to make pemmican. I am still learning about meat eating, and have since realized we could also have asked for the cheeks, tongue, organs, and even the feet. There are uses for all of these things! Next time we buy a whole animal, I will make sure we get more “nasty bits” and minimize waste even further.

If you want to learn more about the Nose to Tail concept, The Whole Beast: Nose to Tail Eatingis considered classic foodie reading. Author Fergus Henderson, a staunch proponent of using the entirety of any plant or animal, harks back to the days when very little went to waste and shows you how to use up all those nowadays less common parts. Along the same lines, I just learned about a brand new book by local author Lynne Curry titled Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut. Curry interviewed many local Oregon ranchers, including some of KTF’s vendors for this book that features 140 customized recipes for leaner, heat-sensitive grassfed beef. I am interested in reading this book and seeing if it truly gives suggestions for EVERY cut, including the unusual parts of the animal mentioned above.

What resources do you know about that can help with using up as much as possible of the animal you have on hand?
What parts, normally considered useless, do you know a way of serving up?
Are there other benefits to nose to tail eating that I didn’t think of?

This post is part of Monday Mania.

I came up with this dinner tonight when I was trying to think of ways to use the chicken meat I removed the other day off of the chicken I am making Perpetual Broth with. This recipe also uses some of the broth itself, which is great!

Ingredients

2 tablespoons butter
splash of olive oil
3 medium carrots, peeled and finely chopped – except for a few matchsticks for garnish
1 medium onion, finely chopped
1 red bell pepper, finely chopped – except for a few thinly sliced pieces for garnish
2 cloves garlic and/or a few inches of garlic greens
Celtic sea salt, to taste
1 cup cooked chicken meat, shredded
2 tablespoons curry powder
2 cans coconut milk or cream (unsweetened)
appx 20 oz chicken broth
optional:  2 tablespoons fish sauce
a few sprigs of cilantro
some red chili pepper flakes, to taste

Note: Reserve some of the coconut milk, carrots, red bell pepper and cilantro for optional garnish. If you’re not grain free, you can add a cup of cooked rice to it too.

Directions

  1. In a soup pot, heat butter and olive oil on medium heat.
  2. Add chopped onion, carrots, garlic and red bell pepper and cook till onions are soft, for approximately 5 minutes.
  3. Add curry powder, fish sauce if using and chicken to the pot.
  4. Continue stirring and sauteing everything until curry powder is completely incorporated (appx 2-3 minutes).
  5. Pour chicken broth and coconut milk into the pot and give it a good stir for a half minute.
  6. Salt to taste.
  7. Bring to a boil. Reduce heat to medium-low and allow the soup to cook for 15-20 minutes.
  8. Serve with a spoonful of coconut milk added on top with reserved veggies, cilantro and red chili pepper flakes for garnish.

Enjoy!

Catching up…

Wow, things can be crazy and time flies when you have a newborn!

First the lil man didn’t want to sleep– apparently he arrived into this world completely jet lagged and preferred sleeping all day and staying up screaming all night. Lucky for him, he is cute– even when he makes his “sad face.”

baby-paz.jpg  paz.jpg

We are firmly opposed to any type of CIO or sleep training, so one of us always stays up, holding him as he fusses and cries. Thankfully, my mom is here visit for an extended stay, so between us 3 adults, at least 1 of us has been able to get some sleep, some of the time… but even so, just listening to a baby cry and feeling so helpless not being able to soothe him is rough. I am so thankful the little baby-man seems to have adjusted to a more normal schedule finally although it still takes 3 sets of arms to take care of him during the day if one of us wants to get anything productive done, like say, cook dinner.

Speaking of dinner, I have to plug Mark’s Daily Apple and his recipe for coconut pancakes. I made these the other day for dinner, and served them with my own home canned apple sauce and peach syrup, and they were delicious! I doubled the recipe below and it yielded 6 good sized pancakes.

Coconut Pancakes

Drizzle these with honey and berries, wrap up some bacon and eggs for a Primal breakfast burrito, or just eat them plain. These things are incredibly easy to make.

Ingredients:
4 eggs
1/4 cup coconut flour
1/4 tsp vanilla extract
1 pinch nutmeg (I used a large pinch freshly ground, yumm!)
1 pinch cinnamon (I used pumpkin pie spice)
1 tablespoon honey
1/4 cup coconut milk, full fat (I used raw cow’s milk)

Method:
Mix these ingredients and let them sit for five minutes. Oil or grease up your pan and heat over medium heat. Pour about a 1/4 cup of batter for each crepe, allowing each side to brown before flipping it.

Lately we’ve fallen back to eating a lot more grains than I’d like. I think breastfeeding a newborn causes me to crave foods that I normally don’t eat– like donuts and other baked goods, usually at midnight. I have noticed it’s a bit of a vicious cycle: the more I eat grains, the more I crave them. All that sugar and flour in combination can be quite addictive, so I want to try and curb it by baking more with coconut flour and almond meal instead of regular flour. My goal is still to get us on the Paleo Diet, but we still have a pantry stocked with a decent amount of grains and legumes.

In other Paleo Diet news, I have even started eating some meat here and there! We had a wonderful 2 week long meal train set up after the baby was born, and some of the dishes included meat. The other day, I made my Spicy Bean & Bacon Chili again, and today, Dan made a Meaty Soup. Not sure exactly how he made it, but there was some onion, two skirt steaks and some marrow bones from Thundering Hooves, black beans, cumin, bay leaves and maybe some chili powder in the pot when I saw it. I added a can of tomato paste and corn from 4 ears that I had frozen and forgotten about from last summer’s CSA. We ate it with avocado cubes on top, and it was actually much tastier than I expected. I also feel a lot better eating this meat knowing where it comes from and that the animals got to live a happier life than cows in confinement lots do, and eat their natural diet– grass, not grains.

(If you don’t know why grain fed beef is nasty, watch King Corn.)

Tomorrow I am going to a SCD/GAPS diet potluck with a few friends. We are not on either of these diets, but have been trying to cut out grains (mainly pasta and bread) and eat more of a Paleo type diet. I have a bunch of fresh beets from our CSA that I want to use up, and that I think will go nicely with some Thundering Hooves hickory smoked bacon, and maybe some blue cheese.
Ingredients

  • 3 to 4 medium beets, with greens and stems (I gave the greens to our chickens, so I am going to add spinach instead)
  • 1 tablespoon olive oi
  • 3 to 4 slices bacon, cooked until crisp and drained
  • 1/4 cup finely chopped red onion

    ***Dressing***

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • dash salt
  • dash freshly ground black pepper

    Directions

Cut stems and greens from the beet roots. Chop the beet greens and stems and put in a colander; rinse thoroughly and set aside. Heat oven to 400°.

Trim what’s left of stem ends off beets and discard; trim root ends. Scrub beets well. Drizzle beets with 1 tablespoon olive oil and rub over the beets. Wrap each beet in foil, leaving just a little opening at the top of each package for steam to escape.

Place wrapped beets on a baking sheet and bake for about 1 hour, until beets are very tender.

When beets are cool enough to handle, rub skin off and cut into 1/2-inch pieces.

Steam greens over simmering water or in microwave until just wilted; arrange on a serving dish. Top greens and stems with the diced beets, then sprinkle with chopped red onion and bacon.

In a small cup or bowl, whisk the red wine vinegar with 2 tablespoons olive oil, sugar, and salt and pepper. Drizzle the dressing over the salad.
Serves 4.

I am slowly cooking my way through our pantry, getting rid of the quite impressive selection of (non-GAPS/SCD/Paleo Diet approved) grains and legumes that I started storing about a year or so ago when I decided I was done with the grocery store (and that I have to figure out what to replace with). Right now, I have a big bowl of all different kinds of beans soaking. I took about a 1/2 cup of almost each kind I had — pinto, kidney, black, white, mung, and black eyed peas — which I hope will make a tasty chili tomorrow, or maybe the day after if I decide to sprout the lot. I also have some Thundering Hooves bacon and Noris grassfed beef defrosting. This should make the meat eaters happy!

I found the original recipe at Kitchen Love, where you can also see some photos of the prep.

Ingredients
2 medium yellow onions (medium dice)
1 green bell pepper (medium dice)
2 serrano chile’s finely minced (keep the seeds for heat)
2-3 cloves garlic (finely minced)
6 tablespoons chili powder
2 tablespoons ground cumin
6 oz can of tomato paste
15 oz can of tomatoes
1/4-1/2 cup water
1lb ground beef
1/2 package of your favorite smoked bacon (cut into 1/4 inch strips)
your choice of mix of beans, soaked and sprouted

Directions
1. In a large dutch oven or heavy bottom pot, render the bacon pieces until they are just a bit crispy around the edges (approx. 5 minutes on medium high heat)
2. Take out the bacon and set on paper towel to absorb excess fat and reserve for later, drain the fat from the pot (I suggest keeping it for some other use later, its mighty tasty)
3. Add the ground beef and brown over medium-high heat, making sure you scrape up all those yummy bacon bits off the bottom of the pot (approx. 5-8 minutes)
4. Add the onions and green peppers and saute until onions are translucent (approx. 4 minutes)
5. Sprinkle the chili powder and cumin mixture over the beef mixture and stir in
6. Add the Serrano chile’s and garlic and saute for 1-2 minutes
7. Add the bacon, tomatoes, and mix of beans to the pot and stir and let simmer until the chili comes back up to temperature
8. Add the can of tomato paste and stir in thoroughly
9. Add the water if you think the chili looks too thick
10. Salt and pepper to taste and let simmer for at least an hour or up to 3 hours (if you can wait that long)

Not quite sure what suddenly drew me to look into the Paleo Diet, but now that I have, I am really fascinated by it! I haven’t gotten it yet, but I want to read The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat by Dr. Loren Cordain, the leading researcher on the Paleo Diet. Funny how when you become interested in something, you start noticing it everywhere. I went to a talk by Dr. Daniel Chong and turns out, he too is a big proponent of this type of eating.

In a nutshell, here is my understanding of why the Paleo Diet makes sense:
- our biology hasn’t “caught up” with our technology (ie we aren’t adapted yet to eat an agricultural type diet)
- grains have a very high glycemic load
- grains are not nutritionally dense (ie for the amount of calories you consume, you do not get a lot of nutrients)
- our biology suggests we eat a more carnivorous diet (for example, comparing the guts of apes and man and their diets, you see that vegetarian apes have much larger stomachs and colons, and smaller small intestines than humans)

There are of course counter arguments to all of this, but to me it makes a lot of sense. With the exception of the “ban” on grains and legumes, I also think it follows along the lines of Sally Fallon/Nourishing Traditions (despite her scathing review of the book, which Dr. Cordain rebuts here– it’s pretty amusing to read).

What makes sense to me right now is to follow NT *if* you are going to use grains in your diet– ie soak, sprout etc to make the grains more digestible. Sally Fallon thinks grains are hard to digest too– that’s not a secret. Her book is all about how these foods have been prepared traditionally to get more nutrients out of them and to make them easier to digest. It makes sense if you want/have to eat a lot of grains. Truth be told, the majority of the world depends on grains and cereals to survive. Grains are cheap, they store well, and they are needed to feed this over populated planet. Dr. Cordain agrees with this, but for most of us, definitely privileged and wealthier Westerners, grains are not a necessity. In general, we can eat differently. We can eat fresh produce, lean meat, seafood, nuts, berries etc…

So basically I am really enjoying learning about this idea, and although I am not a big meat eater, it somehow “feels” right to me. It actually feels more “natural” than NT, because I have always preferred to eat fresh produce, berries, nuts, seafood etc and shunned breads/rice/hot cereals/porridges. First up on my to do list is Pemmican and Salmon Jerky.

Salmon Jerky

Prep Time: 20 minutes
Cook Time: 8 hours
Ingredients

1/2 cup salt (NOT iodized)
1 1/4 cups light brown sugar
1/8 cup soy sauce
1/2 gallon water
Salmon fillets, skin removed
Cayenne pepper, optional

Preparation
Place salt, brown sugar, soy sauce, and water into a pot. Bring to a boil and stir until sugar has dissolved. Remove from heat and let cool to room temperature.

Slice salmon lengthwise (not across the width) into strips 1/4- to 1/2-inch thick. Place the salmon strips in the cooled brine and refrigerate for 8 to 10 hours to marinate.

Drain the brine. Rinse the salmon with clean water and let drain. Pat dry with paper towels.

Spray dehydrator racks with vegetable oil. Place salmon strips on racks, not touching so air can circulate. Sprinkle with cayenne pepper to taste. Dry to desired doneness according to dehydrator manufacturer’s recommendations.

The salmon jerky may also be dried in the oven on its lowest setting or in a smoker. The drying time could take 8 hours or more, depending on the method and how dry you like the jerky.

Store salmon jerky in an airtight container or ziptop bag.

Today was our monthly Thundering Hooves drop. Our buying club got a bit of press in Edible Portland, which is very cool, so our drop is steadily growing!

I bought us 5 lbs each of the cottage style bacon, the ground beef, the pork breakfast sausage and the bacon ends & pieces. Even though I am a self-proclaimed pescadarian, I have to admit to eating the Thundering Hooves bacon a few times with great enjoyment! Dan cooks all the fat out of it, so it is dry and crispy– kinda like a salty bacon cracker! I also cooked some of it and threw it into a kale frittata, and it was good.

If you are interested in trying the Thundering Hooves meats for yourself, we have plenty of room in our buying club and it is easy to participate. Simply go to the Thundering Hooves online Meat Shop, add all the products you want to your cart, and select the Portland Green Parenting Buying Club as your delivery location at checkout. You do not have to pay online, just meet the truck at our inner SE location at 9:30 am to pay for and pick up your order. Easy!

Tomorrow, we will be taking delivery of 50 grass-fed, free range chickens from Deo Volente Farm.  This will be our 3rd (and final, for this season) order. Their chickens cost $2.25/lb, but because of the large volume we bought we got a discounted price of $2.10/lb. To participate in future group orders you can join Portland Green Parenting to get all the communications.