Chef Pardus and Michael sharing a tasting moment. Photo by Donna Turner Ruhlman.
A while ago I wrote about Aaron Miller (above, photo by Donna Turner Ruhlman) and his grassfed beef, which I've found to be astonishingly succulent for 100% grassfed (it's all in how you treat the grass, he says; you are what you eat, even if you're a cow). We cooked his turkey at Thanksgiving. He also raises excellent pigs. And now he's started a lamb program, available by order from their site. I cooked some for Jonathon Sawyer, chef at The Greenhouse Tavern, and he took one smell and said, "You can smell it's grass-fed!"
Aaron and his wife Melissa are part of growing number of small farmers raising animals on grass. I'd love for more bloggers to post links to livestock farmers in their area raising animals for food, sustainably and well. If ...
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