Anichini – Moore Ranch & Farm Producer Note III, May 2013

We grow slow foods and very slow money because we grow diverse foods following the “old ways” that we hope mimic nature and become resilient overtime. Our first goal after buying a farm was to rebuild the soil with compost from locally gathered organic debris? We are still working on this project and grow ecologically.

More “food” for thought, local foods and good health are almost synonymous these days. Many experts recognize there is a connection between what you eat and being healthy. Examples include eliminating sodas from food stamp purchases and a push back from fast foods. That is why most of our recipes are simple, fast, and healthy featuring foods we grow ecologically on grass and hay. Sorry, no recipe today, still studying and finishing up papers for finals week.

We feature rare meats such as pork from Large Black Pigs, Belted Galloway Beef, Buffalo, and Finn and Shetland lamb and mutton. We also value our customers and are delighted to answer questions or grow requested produce. This month we planned to offer asparagus, however, the weather pattern supporting constant freezing temperatures has made crop yield unpredictable. If the weather decides to be agreeable we will add asparagus.

We hope all the moms had a wonderful Mother’s Day! We will be driving back from San Antonio and daughter Alexandra’s graduation from optometry school.

Thank you for being part of our family! We appreciate our relationships!

Kathy

Kathy Moore, Owner
Anichini Moore Ranch & Farm
Founder: OK Composting Council

Anichini – Moore Ranch & Farm Producer Note II, May 2013

A fickle mix 90’s alternating with freezing temperatures persists in Woodward delaying flowering and planting. Horticulture and agriculture classes wind down at OSU next week after finals. Weather permitting we will be scrambling to get everything planted before a planned SSARE visit combined with our 4th Annual Agro-Ecological Tour for OSU’s Camp Turf, an agricultural based career program for high school students on June 18th!

The Agro-Ecological Tour is part of our farm’s education and outreach program to expose visitors to the diverse benefits of ecological farming practices. Everyone will share a grilled lunch from food grown on our farm and possibly from a few other producers thanks to much appreciated help from OSU/OKC Horticulture students who volunteered to drive from Edmond to grill a local foods lunch for guests! In the meantime, we are looking for a larger grill!

We have a variety of rarely available heritage and ecologically produced meats from our farm. Please consider trying our Finn and Shetland mutton and lamb, or Belted Galloway beef, Buffalo, or pork from Large Black Pigs. Your support enables us to grow diverse food and share our ecologically based farm with visitors and provide educational tours.

Thank you,

Kathy

Kathy Moore, Owner
Anichini Moore Ranch & Farm
Founder: OK Composting Council

Interesting facts about recharging & history of Ogallala Aquifer

http://www.hpwd.com/aquifers/ogallala-aquifer

Kathy Moore, Owner
Anichini Moore Ranch & Farm
Founder: OK Composting Council

Anichini – Moore Ranch & Farm Producer Notes I, May 2013

Today and for the next few days’ snow, ice and freezing temperatures are forecasted. The asparagus patch does not like freezes! It makes the asparagus spears peak out and quickly disappear again. The house is full of gorgeous tomato, pepper and eggplant transplants until they can be planted outside. We have more vegetables and herbs stashed at the farm until the weather signals it intends to remain warm for the season. Then, we will be scrambling to get them all planted by hand!

We have limited supplies of unusual beef from our Ecologically Raised heritage tender Belted Galloway Beef, pork from rare Large Black Pigs, and lamb and mutton from scarce Finn and Shetland sheep. If you want to purchase our Belted Galloway Beef in quantity please consider purchasing halves which saves some money and will be available only through May.

Our hearty livestock are fed only grass and hay. We use fish, kelp, compost, molasses, and Azomite to feed our pastures and crops. Our meats are wonderful sources of protein and vitamins that help keep your family healthy! Buying our meats helps keep all the money in Oklahoma where we need it most!

Quick Oven Grilled Rosemary Lamb Chops

• 12 lamb chops
• 6 TBS fresh lemon juice
• 3 TBS minced fresh rosemary
• 3 garlic cloves, pressed
• Salt
• black pepper

Press garlic, mix lemon, rosemary, garlic, salt and pepper. Rub lamb chops with mixture. Preheat broiler, place seasoned cast iron skillet large enough to hold chops 5 inches below broiler for 10 minutes. When pan is hot, place chops into pan and broil for 4 to 5 minutes & serve with kale or other greens.

We appreciate our customers! We include extra meat or produce with large orders.

Thank you!

Kathy

Kathy Moore, Owner
Anichini Moore Ranch & Farm
Founder: OK Composting Council

Anichini – Moore Ranch & Farm Producer Note III, April 2013

The wild weather and drought persists in Woodward. To our surprise we have sighted many horned toads resting in the asparagus beds while we were inspecting for visible spears. We have observed the first cosmos seedlings waking up. So we looked for dung beetles in the pastures, but, it must still be too cool for them to start working?

In the meantime, we have a variety of tasty heritage lamb, buffalo and beef available for grilling, quick family meals with a few ingredients that are healthier and better than takeout!

We make a lot stir fries when we are too busy to take more time in the kitchen. We invent stir fry recipes with or without meat and incorporate greens, mushrooms, asparagus, ginger, garlic and onions that we serve over whole grain rice, noodles or quinoa. For those who need a model here’s a simple and quick recipe to try.

Stir Fry Basic Recipe

1 ½ to 2 pounds round steak or other meat cut into thin strips

Mushrooms

Snow Peas, asparagus (cut in pieces) or other produce

Onions, chopped

Garlic, minced

Ginger Root, minced to taste

Red pepper flakes or Thai red peppers whole if desired

Olive or almond oil

1 teaspoon cornstarch or 1 tablespoon flour or skip

1 tablespoon dark brown sugar or honey or skip

2 tablespoons rice wine or cooking sherry

3 tablespoons soy sauce if desired

Combine last 4 ingredients and mix in bowl. Heat pan, add oil and sauté’ ginger and garlic for one minute, add steak and stir fry until brown, add other produce and stir fry for 3 to 5 minutes. Add combined ingredients and stir fry everything until juices thicken. Serve over rice, etc.

Thank you for your business and appreciating small farms and local foods!

Kathy

Kathy Moore, Owner
Anichini Moore Ranch & Farm
www.anichinimoore.com
Founder: OK Composting Council

Anichini – Moore Ranch & Farm Producer Notes II, April 2013

Western Oklahoma continues to miss the rains! The temperatures are a mixed bag of too cold or too warm. We wish the exceptional drought would be instead doused with steady rains. In the meantime, we have added some new lamb and are working to add more Belted Galloway to our inventory. We are not experienced with the new Coop inventory system so please bear with us as we acclimate!

In addition, we have rarely available heritage Finn and Shetland lamb and mutton; pork from Large Black Pigs; and beef from our Angus and Belted Galloway in plentiful supply for spring and summer grilling or for important gatherings like Mother’s Day!

Here’s quick delicious recipe for Rack of Lamb that can be adapted to boneless shoulder roasts or chops. This recipe works for pork and poultry too.

• 2 or 3 racks of lamb or chops, etc.
• Olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups loosely packed fresh Italian parsley leaves
• 3 large cloves garlic
• 1 cup fresh bread crumbs
• 2 lemons zest
• ½ cup butter

Preheat the oven to 450 degrees.

Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast for 10 minutes.

Process parsley and garlic in food processor fitted with the steel blade and process until finely minced. Add the crumbs and lemon zest and process until combined.

Take the lamb out of the oven and press parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.

Remove from oven and cover with aluminum foil and rest for 15 minutes, cut and serve.

Thank you for supporting our Ranch & Farm!

Kathy

Kathy Moore, Owner
Anichini Moore Ranch & Farm
Founder: OK Composting Council

Anichini – Moore Ranch & Farm Producer Note I

Spring in Woodward is hiding this year with an abundance of below freezing temperatures and high winds delaying preliminary plantings. We are anxious to begin planting 9 cases of onions, leeks, and several trays of Cole crops. In two to three weeks we will hope to begin planting tomatoes, peppers, eggplant, okra, cucumbers, and squash.

While we wait for produce, we hope you will consider stocking up with some of our Ecologically Grown meats available from our Buffalo, Belted Galloway, Angus, Large Black Pigs, and Finn and Shetland lamb and mutton. Mutton is rarely available in the US and may be prepared in a variety of East Asian recipes or adapted to your own. We have experimented with preparing delicious mutton tacos, curries, and fajitas. In any case, preparing and eating ecologically grown and/or grass/hay fed meats are much healthier and may prevent or reduce trips to medical providers.

The Woodward Farmers Market is growing and we are encouraging members to participate with the OK Food Coop to help support the Woodward route. We were pleasantly surprised when a lady from OKC contacted us about visiting our market! We will keep you posted on our progress.

Thank you for supporting our farm, the Coop, and environmentally friendly local foods!

Kathy

Kathy Moore, Owner
Anichini Moore Ranch & Farm
Phone: (405) 823-8295
Founder: OK Composting Council

Adding Small Farm Equity to Farm Bill

Found this amazing educational article about adding small farm equity to the Farm Bill. Hope you will read and share with many others.
http://fairworldproject.org/voices-of-fair-trade/fairness-for-small-farmers-a-missing-ingredient-in-the-u-s-farm-bill/ – Kathy

Kathy Moore, Owner
Anichini Moore Ranch & Farm
Phone: (405) 823-8295
Founder: OK Composting Council

Alan Savory Ted Talk about Reversing Climate Change with Grazing Cattle

Find inspiring talk here: http://www.ted.com/talks/allan_savory_how_to_green_the_world_s_deserts_and_reverse_climate_change.html

Kathy Moore, Owner
Anichini Moore Ranch & Farm
Founder: OK Composting Council

Rodale’s 30 year Report Substantiating Organic Can Feed the World

Read the report here: http://66.147.244.123/~rodalein/wp-content/uploads/2012/12/FSTbookletFINAL.pdf

Kathy Moore, Owner
Anichini Moore Ranch & Farm
Founder: OK Composting Council