Recipes & Tips
Recipes using local
Click on each recipe to create some tasty meals
using local foods!
Raspberry Amaretto Sauce
Cauliflower and Wild Rice Soup
Café Brenda’s Maple
Tips for cooking
Here are some tips to make your local foods
taste even better when you cook them.
Cooking Grassfed Meat
Grassfed meat starts out just as tender as other
meat, but it can become tough if you cook it the same way you would cook
grainfed meat. The reason grassfed meat requires a special cooking technique
is that it is so very lean. Fat serves as an insulator. When meat has little
fat, heat is conducted more quickly and can toughen the protein. To keep
grass fed meat tender, you need to cook it more slowly. If you’re
broiling a grassfed steak, for example, place it farther away from the heating
element or coals and cook it for a longer period of time. Turn it frequently.
But don’t cook it too long! Even the tenderest cut of meat will become
dry and tough if you overdo it.
Less tender cuts of meat such as a chuck steak or arm roast need to be cooked
very slowly with moist heat. You might even want to haul your crock-pot
out of the attic and try this 1970s-style cooking once again.
If you’re not sure if you’ll be successful at cooking grassfed
meat, consider making your first order hamburger or a manually tenderized
round steak. This way you can savor the rich flavor of the meat without
worrying about how to cook it. (One thing you’ll notice is that a
pound of raw meat yields almost a pound of cooked meat: your burgers won’t
shrink on the grill.)
Why Grassfed is Best!, Jo Robinson, Vashon Island Press, Vashon WA, 2000.