Farm Fresh Foods throughout Florida

Eat Fat for Heart Health?! (Hint: Must be Grass-fed)

June 15th, 2016

The faulty 1950s “science” touting full-fat butter, eggs, meat, and dairy products as increasing risk of heart attack is finally being turned on its head. Since switching to a low fat, high grain diet Americans have become fatter than ever, unhealthier than ever. Science has finally caught up, and the verdict is in: eating full-fat grass-fed dairy products is better for your health. One of the main reasons for this is that grass-fed dairy products have up to 5 times more conjugated linoleic acid (CLA), a highly protective that when consumed from grass-fed sources will be absorbed and store in the body’s tissues.

Furthermore, CLA is an antioxidant, anti-carcinogen, and anti-catabolite. It has been shown to support long-term health and fitness goals including weight loss, fat burning, lean muscle building and muscle retention, even during weight loss. Other benefits of CLA on the body include increased metabolic rate, enhanced muscle growth, decreased food-induced allergic reactions, and lower cholesterol and insulin resistance. CLA is also beneficial in improving osteoporosis, inflammation, cardiovascular disease, high blood pleasure, and diabetes, enhancing the immune system, and fighting cancer. Research has linked its cancer fighting capabilities to colorectal, lung, skin, stomach, and breast cancer, with even a small addition of CLA resulting in over 50% tumor reduction.

A recent study of over 3,500 people linked CLA tissue levels with decreased risk of heart attack – by an astounding 50%.

What’s more, grass-fed beef, butter and dairy have been found to have countless nutritional differences compared to feedlot sourced foods, including:

  • Lower in artery clogging saturated fat, and higher in healthy unsaturated fat
  • Lower in total fat
  • Lower in cholesterol
  • 5 times higher CLA content – cancer-fighting conjugated linoleic acid
  • Higher omega-3 content plus a healthier ratio of omega-6 to omega-3 fatty acids
  • Higher in beta-carotene
  • Higher in vitamins A, D, E, and K
  • Higher in the B-vitamins thiamin and riboflavin
  • Higher in the minerals calcium, magnesium, and potassium
  • Higher in antioxidants

Go ahead and enjoy some delicious grass-fed butter, eggs, yogurt, beef – good for the taste buds, and good for the heart!

The Grass-fed Movement: A Return to Traditional Farming

June 2nd, 2016

The past few decades have seen a growing number of local farmers returning to the old ways. Ranchers and local farmers are opting to keep their animals home on the range, allowing them to forage on pasture instead of being sent to feedlots where they are fattened up on GMO grain and soy, fed antibiotics (which is adding to our own antibiotic resistance), and forced to live under the worst of conditions. Besides being cruel and inhumane, factory farming leads to incredible environmental degradation, and yields food that is subpar in nutrient quality.

By allowing animals to roam on pasture consuming their native diet, we are not only freeing them from the cruelty of factory farming, but we are supporting local famers and businesses as well.

Furthermore, grass-fed meat, eggs, and dairy products are much healthier. Compared with feedlot meat, grass-fed meat has less cholesterol, saturated fat, and total fat, and more vitamins and nutrients. Grass-fed foods have been found to be higher in omega-3 fatty acids, vitamins B, C, D, E and K, beta-carotene, conjugated linoleic acid (CLA), and more.

When you choose grass-fed you are choosing health, animal welfare, and local business. You are supporting the small-scale farmer, the environment, and your family’s health and nutrition. Visit for a selection of grass-fed meat, eggs, and dairy as well as organic produce, kombucha tea, healthy snacks, and other locally sourced foods.

Grass-fed vs Feedlot/Factory Farmed

May 15th, 2016
  • Eating grass-fed meats improves fat levels, including increasing blood levels of omega-3 fatty acids and decreasing levels of inflammatory omega-6 fatty acids. Such changes have been linked with decreased risk of cancer, cardiovascular disease, inflammatory disease, depression, and countless other issues.
  • Beef from feedlots/factory farms is 3 times more likely to have bacteria resistant to multiple antibiotics – and more bacteria overall – as compared to sustainably raised grass-fed cows.
  • How to tell a grass-fed/pastured egg from a factory farmed one? Crack an egg in a pan of slowly simmering water – pastured eggs have a thick egg that clings to the yolk, whereas factory farmed eggs have thin egg whites that spread out into the water.
  • Grass-fed butter is naturally softer than factory farmed butter; the firmness of butter is dependent on its ration of saturated to unsaturated fat. Grass-fed butter contains less artery clogging saturated fat, and more healthy unsaturated fat, as well as significantly more cancer-fighting conjugated linoleic acid (CLA), omega-3 fatty acids, beta-carotene, vitamin E, and other nutrients.
  • Allowing animals to graze in the fresh air leads to roughly 30% less ammonia being released into the air as compared to factory farmed animals. Furthermore, by pasturing animals cuts greenhouse gas emission compared to factory farming, including methane, carbon dioxide, and nitrous oxide. The carbon footprint of pastured dairy is 6% lower than factory farmed dairy. Besides that, dairy from grass-fed sources is much higher in nutrients, including omega-3 fatty acids, vitamins B, C, D, E and K, and conjugated linoleic acid (CLA).
  • Factory farmed pork and bacon products contain four times as much antibiotics as cow products, though overall antibiotic use in factory farmed meat is on the rise – roughly 80% of the antibiotics sold in the United States are used on our livestock.
  • Grass-fed farming is significantly better for the environment than factory farming. It has been found that a well-maintained pasture can draw greenhouse gases out of the air and store them in the soil where they can then fuel plant growth. Feedlots/factory farming is just bare dirt and manure, so instead of being absorbed and used for living plants they emit the gases into the air.
  • Eating raw milk yogurt yields increased calcium absorption compared to pasteurized yogurt
  • Consuming raw milk from grass-fed sources has been linked with a lower rate of asthma and allergies compared to factory farmed, pasteurized milk
  • Pastured eggs are higher in lutein and zeaxanthin, which protects your eyes against macular degeneration and cataracts.

Grass-fed Beef

May 2nd, 2016

Facts about grass-fed beef that you may not have known:

  • Easier to digest
  • Doesn’t contribute to inflammation
  • Lower in total fat
  • Lower in artery clogging saturated fat, and higher in healthy unsaturated fat
  • Lower in cholesterol
  • 5 times higher CLA content – cancer-fighting conjugated linoleic acid
  • Higher omega-3 content plus a healthier ratio of omega-6 to omega-3 fatty acids
  • Higher in vitamins D, which is protective against cancer and depression, as well as a natural immune system booster
  • Higher in vitamin A which is good for vision, skin, and a healthy immune system
  • Higher in the B-vitamins thiamin and riboflavin
  • Higher in the minerals calcium, phosphorus, magnesium, and potassium
  • Higher in antioxidants
  • Grass-fed farming is better for the environment, it protects top soil and prevent erosion, plus carbon emissions are minimal compared to feedlots because the manure goes to fertilize plant growth is your source for sustainably farmed grass-fed beef including brisket, flank steak, sirloin tip steak, ribeye, ground beef, flat iron steak, porterhouse steak, tenderloins, shoulder roast, London broil roast, and countless other tasty dinner options.

Pastured Eggs Vs. Free-Range Eggs Vs. Factory Farmed Eggs

April 28th, 2016

Eggs – one of the most economical, nutrient-rich foods to nourish your family – provided they are pastured. Pastured eggs are rich in vitamin D, omega 3 fatty acids, beta carotene, vitamin A, vitamin E, and both cholesterol and saturated fat – which are GOOD for you, despite 50-60 year old “science” was decades of research have been refuting. (That’s right, the cholesterol and saturated fat in pastured eggs are GOOD for you – so skip the egg white and enjoy!!)

Now, here’s the thing. When you go to the grocery store, you are faced with countless options. Regular, factory farmed eggs, vegetarian eggs, flaxseed/omega eggs, free range eggs. Therein lies the problems:

  • Not one of these is PASTURE RAISED.
  • Chickens are NOT vegetarians.
  • Most of these are fed GMO soy, corn, grain, etc.
  • Free range is NOT the same as Pasture Raised.
  • Chickens need to be outside to get vitamin D from the sun.

Factory chickens are crowded in cages, with little to no room to move or even turn around. They are fed GMO feed, pumped with antibiotics to contain the frequent outbreaks of salmonella, and live a miserable existence, providing sub-par eggs with only a fraction of the nutrients their pasture raised counterparts have.

Free range eggs means the chickens are giving access to the outdoors – this time tends to be minimal, if at all. They too are overcrowded into large, windowless sheds, handled by factory workers in clean room suits because of their high susceptibility to disease – because of their living conditions, and since they are not given antibiotics. That is what free range, big organic chicken farms really look like.

Truly pastured eggs are from local farmers who keep their chickens outdoors, allowing them to eat their natural diet of bugs and worms (that’s how they get their PROTEIN), while roaming around in the sunshine soaking up vitamins and nutrients. Compared to factory farmed eggs, truly pastured eggs have been found to be significantly richer in vitamins and nutrients, including:

  • 1/3 less cholesterol
  • 1/4 less saturated fat
  • 2/3 more vitamin A
  • 2 to 13 times more omega-3 fatty acids
  • · 3 times more vitamin E
  • 5 times more vitamin D
  • · 7 times more beta carotene
  • · 50% more folic acid
  • · 70% more vitamin B12
  • · 10% less fat
  • · 34% less cholesterol

Concerned about costs? Consider this: you would have to eat 5 factory farmed eggs to get the same amount of vitamin D from 1 pastured egg. 1 pastured egg provides you with infinitely more nutrients. What’s more, besides being more flavorful and delicious, many people have found that pastured eggs are more filling, meaning it only takes 1-2 pastured eggs to fill them up as opposed to 2-4+ factory eggs – likely because of the nutrient content. In the long run you may actually save money!!

Each farm we source our food from was handpicked from Steve Moreau, the creator of What’s more, he regularly visits the farms himself – ensuring peace of mind for each of us that our food is being properly, safely, and humanely sourced. He hosts a yearly gathering where you the customer can go visit the farm, and see the chickens, pigs, and other animals roaming freely about the rich, green landscape – free from the antibiotics, pesticides, GMOs, overcrowding, GMO grain and corn feed, and other issues rampant in the factory farming industry. is about  a return to tradition – sustainable and traditional farming, ancestral and traditional nutrition, and the relationships of olden days where our grandparents knew exactly where their food was coming from – and the local farmers providing it.