I developed this recipe tonight based on what I had in the fridge, pantry, garden and freezer. Please feel free to adjust based on what you like, and you could certainly replace the ground turkey with ground chicken or beef, or leave it out to make a vegetarian casserole.
- 3 Tbsp butter
- 1 chopped onion
- 3-4 small carrots, about 1 cup chopped
- 1 1/2 cups sliced cremini mushrooms
- 1 minced clove of garlic
- leaves from 4-5 stems of fresh thyme, chopped finely
- 4 sage leaves, chopped finely
- 1 package (1.3 lbs) ground turkey
- salt and pepper to taste
- 4 Tbsp flour
- ground nutmeg
- 2 cups milk
- 1/2 cup peas, fresh or frozen
- 1 box elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup breadcrumbs
- 1 Tbsp chopped fresh parsley
Bring a pot of water to a boil, and cook the elbow macaroni according to package directions. Drain. Melt the butter in a Dutch oven. Cook the onion and carrots for about 10 minutes over medium heat. Add the garlic, mushrooms and thyme, and cook until mushrooms have browned slightly. Add the turkey and sage, and season with salt and pepper. Brown the turkey, then sprinkle in the flour and cook, stirring, for a minute or two. Slowly stir in the milk with a dash of nutmeg, and cook until thickened. Turn off the heat, then stir in the peas and 1 cup of cheese until melted. Add in the cooked macaroni, then top with remaining cheese, breadcrumbs and parsley. Bake at 350° for 20 to 30 minutes, until bubbly and breadcrumbs are slightly browned.
I started writing this post as a means of explaining what I’ve learned about cooking with sustainably-raised meats since November, when we butchered the pigs and also purchased 1/4 of a cow. However, this post turned into a discussion of our food choices, and I’ll write about the changes I’ve made to my cooking in a future post.
A few years back, I started realizing that there were major problems with the meat industry. I remember watching news reports about E. coli outbreaks and seeing the disgusting conditions in the processing plants. I felt like my only choices were to buy the conventional meat at the grocery store or become a vegetarian. However, I now understand that becoming a vegetarian is not the only answer to solving the environmental and ethical problems associated with eating meat. In fact, I prefer to vote with my dollars by buying meat that is produced according to my values.
As a life-long animal lover, I absolutely believe that the animals we choose to eat should be treated humanely, even loved by their owners, and I know that is not the case with industrially raised animals. Therefore, we choose to eat animals that we know have lived under humane conditions. We trust the labels at the grocery store less and less, and instead prefer to trust people we know.
I’ve developed a set of ethics for our meat choices, based on our own values. This isn’t so much a heirarchy, but more a set of guidelines that I like to follow.
- Raised, caught, or hunted by family or friends.
- Locally and sustainably raised.
- Raised without hormones or antibiotics.
- Use the whole animals, since that will translate into fewer animals overall.
- Limit meat to one meal each day on most days.
Ed and I are true omnivores, meaning that we eat a wide variety of foods, including many different kinds of meats. These are the choices we make, based on location and availability of each of the following meats.
Fish and Shellfish
- Clams and Oysters- Ed’s brother’s aquaculture business makes this one easy. They raise clams and oysters, or will dredge for wild clams.
- Scallops and Lobster- We have friends in Maine who are fishermen, and when anyone from Ed’s family visits them they bring home lobsters and scallops. We have some scallops in the freezer, but eat the lobsters fresh a few times each year. I’m allergic to lobster, so that limits how often Ed eats them, but I’m always happy for scallops.
- Fish- Ed and his brother love to go salt water fishing. They’ll catch a surplus in the summer and we fill our freezer with blackfish, porgies, sole, flounder and other fish from the Sound. I’ve cut back on the amount of fish I eat since taking my course on Long Island Sound and learning that women of reproductive age shouldn’t eat too much of these fish due to possible contamination with mercury. I do love fish, however, so we make sure to eat low on the food chain and limit fish to no more than one meal per week, often less.
- Other seafood- We rarely eat other fish or shellfish, since we don’t have a local or sustainable source for them. We will eat wild Alaskan salmon a few times a year when it’s in season, and Ed will eat shrimp (I’m allergic to them, too) around the holidays when shrimp cocktail is at all the parties.
- Turkey- Ed’s family has started raising turkeys this year, and I’m excited to have a local source of turkey that was raised humanely and ethically.
- Chicken- Chicken has been our big problem. We don’t know any local chicken farmers and haven’t seen it at any of the local farmer’s markets. I buy the store brand chicken that is raised without hormones and antibiotics, because this is the best option available to us right now. We eat chicken about once each week. I try to buy the whole bird since the price is much cheaper, or I buy bone-in, skin-on breasts, thighs and legs, and often save the bones for stock.
- Other poultry- We will have cornish hens rarely, maybe once each year when I see them on sale in the grocery store.
- This is an easy one. Ed’s family raises pigs, and we have a bunch of pork in our freezer. The bone-in pork chops are amazing and taste nothing like the bland white ones I used to buy in the grocery store. The big change for me has been learning to cook the different roasts, sausage, bacon and ham. As I write this I think of all the ham in the freezer that I’ll need to use up by next November. Anybody have some ideas for good ham recipes?
- We got 1/4 of a cow from Ed’s cousin and split it with Chris and Melissa. We bought this meat because we know how the cows were raised. Like with the pork, I’ve been learning to cook different cuts of meat that I never made before. Ground beef recipes, since that was what we got the most of, have been staples around here. Stews, roasts and soups have also been weekly regulars. The round eye roast in the slow cooker right now was the inspiration for this post. I’ve realized that the NY Strip Steaks and Rib-Eye steaks Ed loved so much before aren’t the best choice for sustainability, since they represent only a small fraction of the cow.
Dairy and Eggs
- Milk- I buy a brand from a co-op of Connecticut family farmers who do not use hormones or antibiotics. I am most comfortable with pasteurized milk, so that is what I buy.
- Cheese- I love to get cheese from the farmer’s markets. The cheddars, ricottas, and fresh white flavored cheeses are delicious but also expensive, so I’m learning to make my own cheese. So far, I’ve only mastered ricotta, but I’m hoping to learn more as time goes on. I’ll also buy cheese produced throughout New England at the regular grocery store.
- Butter- I choose to buy butter from a New England company.
- Yogurt- Ed loves to take yogurt with his lunch, but I buy a big container of antibiotic and hormone free yogurt instead of the one-serving containers to limit plastic waste.
- Eggs- Ed and I have put our plans for chickens on hold until next year, since his schedule now that clamming season is back in full swing doesn’t allow for a lot of time to build a coop. I buy eggs from the same brand as the milk we get, and they’re from family farms in Connecticut. I love their dark orange yolks, but they fly off the store shelves, so when they’re not available I buy eggs from the traditional farm in the next town over.
- Venison and Fowl- We will occasionally eat deer, moose, caribou, or any type of fowl that has been hunted by Ed or a family member or friend. This is a rare occasion now, but in the past Ed used to hunt more often.
- Going Out- When we go out to eat (which is pretty rare!) or to a friend or family member’s house, we tend to drop the rules. I try to eat what’s in season and fresh, but sometimes we just get what we get.
I hope you enjoyed reading about our choices for eating meat in a humane, sustainable way. I am sure that there are plenty of people that don’t agree with my choices. The important thing to me is that we are all able to make our own choices. I understand that this is a controvercial topic, but I hope that we can have a respectful conversation about it. Please share your choices in the comments.
Phew! The kids took their AP Exams today and I gave my final presentation at my grad class tonight. Now, it’s all downhill to summer vacation. Not that I’m counting the days or anything.
I’m off to watch Deadliest Catch on the couch with Ed, then get a good night’s sleep. I leave you with a shot of this wild turkey in our front yard.
Filed under Home, Outside
We had some friends over last night and I decided to make a turkey. I wanted to spice it up a little bit, and the results were really yummy. I baked the stuffing separately so it didn’t take so long to cook. The best part? The leftovers today.
Garlic Lime Roasted Turkey
- 10 lb turkey, rinsed and giblets removed
- 1/2 stick softened butter
- 2 cloved garlic, minced
- 2 Tbsp chopped cilantro or parsley
- 2 limes
- 1 onion
- 1 head garlic, halved
- 2 Tbsp olive oil
- sea salt and pepper
Mash together the butter, garlic, cilantro, 1 tsp lime juice and salt and pepper. Loosen the skin around the turkey breast and spread the butter mixture on the meat, under the skin. Season the inside of the turkey with salt and pepper. Rub the olive oil on the outside of the turkey, then season with salt and pepper. Squeeze the rest of the lime juice over the turkey, then place the lime halves, quartered onion and garlic halves in the cavity. Bake at 350°F for about 2 to 2 1/2 hours, basting about every half-hour, until a thermometer reads 160° in the thickest part of the white meat. Remove from oven and let rest, loosely covered, for about 20 minutes.
Cornbread Chorizo Stuffing
- 1 link chorizo, skin removed, halved the long way and sliced thinly
- 4 scallions, sliced
- 1 bag herbed cornbread stuffing mix
- 1 stick butter
- 2 1/2 cups water
In a dutch oven, brown chorizo. Add scallions and cook for about a minute more. Add butter and melt, then add water and bring to a boil. Stir in stuffing mix until the liquid is absorbed. Bake for 30-40 minutes alongside the turkey until the top is crusty, basting occasionally with the turkey juices.