At Maple Wind Farm, we're passionate about regenerative farming that nourishes both our animals and the land. Our pasture-raised meats—whether it's grass-fed beef, pastured chicken, or pork—are raised with care on lush Vermont grasslands. This means they're packed with higher levels of omega-3 fatty acids, antioxidants like vitamin E, and essential nutrients that come straight from nature.
But how do you unlock the full potential of these nutrient-dense foods at home? While bone broth is a classic go-to, there are plenty of other ways to get the most out of your Maple Wind Farm purchase. Let's dive in with some practical tips.
Start with Bone Broth: The Nutrient Powerhouse
Broth is one of the simplest ways to extract deep nutrition from our pasture-raised bones. Simmering bones from our grass-fed beef or pastured chicken releases collagen, minerals like calcium and magnesium, and amino acids that support gut health and joint strength.
To make it: Toss bones into a pot with water, add veggies like carrots and onions for flavor, and let it slow-cook for 12-24 hours. The result? A golden broth that's far superior to store-bought, thanks to the quality of our regeneratively raised animals. Pro tip: Freeze portions for easy addition to soups or sauces.
Embrace Organ Meats: Nature's Multivitamin
Don't overlook the organs—they're where the real nutrient density shines in pasture-raised meats. Our beef liver, for instance, is loaded with vitamin A, B vitamins, iron, and CoQ10, all amplified by the animals' grass-based diet. Pastured chicken hearts offer a boost of folate and zinc.
Try this: Sauté liver with onions for a quick pâté, or grind hearts into burgers for a hidden nutrient kick. Start small if you're new to organs; their flavors blend beautifully and deliver more vitamins per bite than muscle cuts.
Cook Gently to Preserve Goodness
High heat can degrade sensitive nutrients like omega-3s and antioxidants in our meats. Opt for low-and-slow methods to keep those benefits intact. Grass-fed beef from our farm cooks best at lower temperatures—think pan-searing to medium-rare or sous vide for even tenderness.
For example: Roast a pastured pork shoulder at 275°F until it falls apart, locking in vitamin D and healthy fats. This approach not only maximizes nutrition but highlights the rich, earthy taste that comes from our animals' natural foraging.
Include the Fat and Skin: Where the Magic Happens
Fat isn't the enemy—it's a carrier for fat-soluble vitamins like E and K2, which are abundant in our pasture-raised products. The golden fat from our chickens or the marbling in our beef holds omega-3s and CLA (conjugated linoleic acid), known for anti-inflammatory benefits.
How to use it: Render chicken skin into crispy cracklings for salads, or leave the fat cap on roasts for basting. This ensures you're getting the full spectrum of nutrients while enjoying that satisfying flavor.
Pair with Fresh Produce for Better Absorption
Nutrients work best in synergy. Combine our meats with veggies to enhance uptake—vitamin C from greens helps absorb iron from beef, while fermented sides like sauerkraut aid digestion.
Idea: Grill Maple Wind Farm sausages with farm-fresh kale or pair steak with a colorful salad. Our animals thrive on diverse pastures, so mirroring that diversity on your plate amplifies the overall health boost.
Use Every Part: Sustainable and Nutritious
At the farm, we believe in honoring the whole animal, and you can too. Turn trimmings into stocks, grind scraps for meatballs, or even make tallow from beef fat for cooking.
This zero-waste mindset not only stretches your purchase but extracts every last bit of mineral-rich goodness. It's regenerative eating at its finest.
By incorporating these practices, you're not just eating—you're fueling your body with the vitality of Vermont's soils and sunshine.
Thank you for supporting local, regenerative agriculture—we couldn't do it without you!
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