Sunday, September 18, 2011


... are good for you! If your face sours or contorts at the idea of eating liver, kidney, sweetbreads, or heart I am here to remind you how healthful organ meats are and introduce ways of sneaking them into dishes you already eat daily without tasting a new kick of liver but still getting all the essential new vitamins and minerals.

Sally Fallon (author of Nourishing Traditions) on WHY ORGAN MEATS?

"Compared with muscle meats, organ meats are richer in just about every nutrient, including minerals like phosphorus, iron, copper, magnesium and iodine, and in B vitamins including B1, B2, B6, folic acid and especially vitamin B12. Organ meats provide high levels of the all-important fat-soluble vitamins A, D, E and K, especially if the animals live outside in the sunlight and eat green grass. Organ meats are also rich in beneficial fatty acids such as arachidonic acid, EPA and DHA. Organ meats even contain vitamin C—liver is richer in vitamin C than apples or carrots!"

Faith Farm offers high quality beef liver sliced with surrounding filaments removed. A key step to taking out impurities is soaking the sliced organ in lemon juice for several hours prior to cooking. This will also give it a smoother texture. If you are feeling bold, the classic dish of liver served with sauted onions is a great. If you want to tip toe into eating liver, try grating a little into your rice as it cooks OR add it to your spaghetti meat sauce, lasagna, meatloaf, hamburgers... any ground meat dish will be a great disguise.

We also offer fresh chicken livers... available this TUESDAY at Byrd House! Here is a delicious recipe for chicken liver pate. Buy up the organ meats while we've got 'em!

Chicken Liver Pate
Serves 12 as starter

2 tablespoons butter
1 pound chicken or duck livers, or combination
1/2 pound mushrooms, washed, dried, and coarsely chopped
1 bunch green onions, chopped
2/3 cup dry white wine or vermouth
1 clove garlic, mashed
1/2 teaspoon dry mustard
1/4 teaspoon dried dill
1/4 teaspoon dried rosemary
1 tablespoon lemon juice
1/2 stick butter, softened

Melt butter in a heavy skillet. Add livers, onions and mushrooms and coook, stirring occasionally for about 10 minutes until the livers are browned. Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered,  until the liquid is gone. Allow to cool. Process in a food processor with softened butter. Season to taste! Place in a crock or mold and chill well. Serve with whole grain bread.

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