• Skip to navigation
  • Skip to content
  • Skip to footer
Spring Lake Farm specializes in 100% grass-fed beef, lamb and pastured pork.
  • Home
  • Our Farm
    • Our Farm
    • From the farmer
    • From the Farm Kitchen
    • Press
    • Why Grassfed?
    • Blog
    • Contact
  • How to Order
    • How to Order
    • Product List
    • Order form
    • NYC Delivery Calendar
    • Submit Payment Online
    • Pricing on Whole, Half or Quarter Cows
  • Beef
    • Spring Lake Farm Grassfed Beef
    • Pricing on Whole, Half or Quarter Cows
    • 2 year old steer
    • Bull 3 yr old
    • Older cows.
  • Lamb
    • Spring Lake Farm Grassfed Lamb
    • Lamb Cuts
  • Pork
    • Spring Lake Farm Pasture raised Pork
    • Pork Cuts
  • Poultry

Spring Lake Farm specializes in 100% grass-fed beef, lamb and pastured pork. We offer pasture-raised meats free of antibiotics and artificial hormones. Our lamb and beef are raised and finished  exclusively on grasses from our farm.

Read More »

Come see Spring Lake Farm in Temma’s Paintings!

You may know Temma as the lady who writes all of the emails, and greets you during delivery day. She also happens to be a pretty amazing painter and her latest show opens next week. [...]

Read More »

Late Summer on the Farm

                   

Read More »

New Arrivals at Spring Lake Farm

Today ducklings and chicks arrived, and tomorrow baby turkeys will be arriving!

Read More »

NYC Delivery Calendar

Delivery is most cost effective if we can organize a large group of orders together and we love working with buying groups. For example, Meatshare has been fabulous to us. We also take personal orders [...]

Read More »

The Perfect Pastured Pork Chop!

  “85% of the cooking happens on the farm, the chef only makes up the other 15%.” -Alice Waters We are very proud of our pork chops and enjoy them grilled in the summer, and [...]

Read More »
small

Submit Payment Online

For your convince we offer the option of submitting payments online.

Read More »
IMG_9870

Haying At Spring Lake Farm

Haying is central to Spring Lake Farm’s operation. In fact, we are experts at it.

Read More »
IMG_0707

Tips on How to Cook the Whole Beast

Roasted Sirloin Tip Roast With Garlic and Thyme

An adventurous spirit is possibly the best ingredient when learning to

Read More »
frozen2

How to Order

Interested in Placing an Order?
See our Product List and then fill out a order form noting which items you would like

Read More »

Come see Spring Lake Farm in Temma’s Paintings!

April 18, 2013

temmabell poster 2013 small1 Come see Spring Lake Farm in Temmas Paintings!

You may know Temma as the lady who writes all of the emails, and greets you during delivery day. She also happens to be a pretty amazing painter and her latest show opens next week. The opening is on Saturday April 27th, 3-6pm – if you attend you can meet the whole family as we celebrate her latest works. Temma’s recent paintings focus on scenes of life on the farm, from family portraits, still lifes, landscapes and lively barnyard portraits of our farm animals. You are also free to see the show during normal gallery hours, 11-6 Tuesday to Saturday from April 23rd till May 18th at the Bowery Gallery (530 West 25th st, 4th floor New York, NY 10011).

I may be biased – but I wouldn’t miss it.

Melkorka Kjarval


Written By Melkorka on April 18, 2013 | Comments Off | Posted in: General |

Evulution and us

November 17, 2012

Just read this article in http://www.dailymail.co.uk/sciencetech/article-2231917/Adapting-quickly-How-early-humans-ate-like-cow-chimp.html

Fascinating. I have a theory. that the digestive system is different in the sexes, that men need differnet food than women, having to do with that the paleo male did the hunting and needed higher energy food. That human males  maybe have a different digestion to be able to deliver energy bursts. I know my father, his father and now me, had digestive problems. My digestive problems were getting worse when my daughter suggested I suffered from gluten intolerance  At that time, I learned about the paleo diet from her and the reasoning behind it. We began to provide meat to the http://www.meetup.com/meatshare/ and I thought, why not try their diet, logical.

To make a long story longer, now for two years  I have been experimented with my diet. My conclusion that the paleo people are on to something and that my health has changed dramatically for the better in these two years.

First, I have burned of all my excess weight, to a point that when I meet somebody I havn´t seen a while, their first uttering is “you have lost weight“. Early this month I went for my annual doctor’s inspection and passed. I had lost almost 10 pounds from last year, think 7 pounds the year before. Blood pressure fine (high blood pressure runs in my family, killed my other grandfather). The only thing, that five years ago I had colonoscopy and they found a polyp, the doctor wanted it checked again. Today I am convinced (no proof of course), that the polyp had  something to do with my diet, logical right?

Today my diet is quite simple. I strictly eat our own meat, believing  the omega 3 ratio in our meat is important. In the morning I have three eggs, store bought is we don´t have our own, half a pound of ground pork fried and two slices of non gluten bread with pork fat and raw honey. Sometimes I have something in middle of the day sometime not, the breakfast is so filling I don’t get hungry all day. Now that we raise our own chicken ,  Temma makes soup with chicken giblets etc, all our own, Maybe a cold cut of meat from the night before, maybe she makes us a hamburger, all strictly our meat.

For dinner our meat. Temma makes rice, greens, potatoes or sweet-potatoes but I try to eat as little as possible of it, find it upsetting my digestion  but still experimenting. I don’t eat any milk products, but sometimes on Sundays, when we have tea in afternoon, I have blue cheese on non gluten crackers. No cakes no sweets but mid-morning we have coffee and I have raisins, dades,  dried pineapple, prunesand maybe a piece of chocolate. For dinner a glass of red vine. This is about it, if I said 94% of my diet was our own meat I am not far off. Lot of fat  form our own animals in my diet, I deliberately go after it.

So as You see I am a walking medical experiment (62 years old), will keep you informed. I take no medications and no vitamins, getting concerned about where they are made, one reason I don’t like feeding supplements to my livestock, who know s where they come from or what is actually in them, industrial waste maybe??


Written By Ingimundur on November 17, 2012 | Comments Off | Posted in: General |

Late Summer on the Farm

September 8, 2012

Spring Lake Farm Photos From August 8 of 8 640x426 Late Summer on the Farm  Spring Lake Farm Photos From August 3 of 3 640x321 Late Summer on the Farm  Spring Lake Farm Photos From August 2 of 3 640x426 Late Summer on the Farm  Spring Lake Farm Photos From August 1 of 3 640x426 Late Summer on the Farm

 

Spring Lake Farm Photos From August 1 of 8 640x426 Late Summer on the Farm

 

Spring Lake Farm Photos From August 6 of 8 640x426 Late Summer on the Farm

 

Spring Lake Farm Photos From August 5 of 8 640x426 Late Summer on the Farm

 

Spring Lake Farm Photos From August 2 of 8 640x426 Late Summer on the Farm

 

Spring Lake Farm Photos From August 4 of 8 640x371 Late Summer on the Farm

 

Spring Lake Farm Photos From August 3 of 8 640x405 Late Summer on the Farm

 


Written By Ulla on September 8, 2012 | Comments Off | Posted in: General |

Grassfed Beef Rendang

July 12, 2012

IMG 1458Eggs 41 Grassfed Beef Rendang

My last recipe was a roasted fresh ham with cracklings.  In hindsight maybe a roasted pork recipe during an unprecedented heat wave might seem bizarre but in the summer, we aren’t inside much. There is so much to do outside, so it’s not that uncommon for us to slow roast something, giving us time to work on other things. Here, instead of a slow braise I used the pressure cooker to minimize my time in the kitchen and it turned out fabulous! Ever since reading about Marc’s of No Recipes beef rendang I have been wanting to use his technique.  It looks so incredible, but the idea of braising something for 4 hours in the summer didn’t quite work, hence the pressure cooker. It came out perfectly, and because we hadn’t had beef in so long, it was absolutely delicious.

I used our bull stew meat in this dish, but you could use chuck, boneless short ribs, or shank here. Our bull meat is lean and most rendang recipes call for fatty cuts but it turned out wonderfully! I also didn’t have access to many Thai ingredients, and I am on a budget so I used extra ginger for the galangal and lemon juice for the lemon grass.

IMG 1437Eggs 640x426 Grassfed Beef Rendang

Brown the beef in batches so that you get a real sear going

IMG 1442Eggs 2 640x426 Grassfed Beef RendangMy small food processor isn’t working properly so my paste wasn’t very paste-like (but it still tasted amazing and looked pretty good too!)

IMG 1440Eggs 640x426 Grassfed Beef Rendang

All the ingredients in the pressure cooker before I pressured it. Is that how you say it?

IMG 1444Eggs 640x426 Grassfed Beef Rendang

After it had been pressure cooked.

IMG 1445Eggs 640x426 Grassfed Beef Rendang

I placed it in a skillet, brought it to a boil lowered the temperature to low and simmered it for 30 minutes.

IMG 1449Eggs 640x426 Grassfed Beef Rendang

This is fifteen minutes in at a very, very low heat. It’s starting to thicken.

IMG 1454Eggs 640x426 Grassfed Beef Rendang

After thirty minutes. The liquid is all gone and the spicy paste clings to the tender meat.

 

IMG 1463Eggs 640x426 Grassfed Beef Rendang

Pressure Cooked Grassfed Beef Rendang

Inspired by No Recipes Beef Rendang

Ingredients:

  • 2 pounds beef cut up into 1 inch cubes
  • For the paste:
  • half a red onion (you can also use 1/2 cup shallots)
  • 6 cloves garlic
  • 3 -1 inch pieces of ginger (this is a lot of ginger)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 1 teaspoon coriander powder
  • 2-3 tablespoons red chili flakes ( I used 2 tablespoons)
  • 1 teaspoon salt
  • zest of half a lemon

For the braise (in the pressure cooker)

  • juice of one lemon
  • 1 can coconut milk
  • 1 cinnamon bark
  • 6 cloves
  • 4 cardamon pods
  • 1 tablespoon maple syrup

Special equipment:

12 inch skillet

pressure cooker

Preparation:

  1. In a large 12 inch skillet add olive oil and brown the meat in batches. You want to get a nice brown color.
  2. Set aside (I placed it in the pressure cooker)
  3. Process the paste ingredients in a food processor
  4. Add to skillet and simmer at a low heat for about 10-15 minutes(you might need to add some more olive oil), until the paste is thick but not burned
  5. Add cooked paste, coconut milk, and spices to the pressure cooker and cook under high pressure for 10-15 minutes. Check the times on your pressure cooker manual for cubed beef. Pressure cooking meat is a bit counter intuitive as it will become tough if you cook it too long. So be mindful of proper cooking times.
  6. After you have pressure cooked and released the pressure add to skillet, bring to a boil and simmer at a very low heat for about 30 minutes, until the paste clings to the beef and the liquid is fully evaporated.
  7. Serve with rice. Enjoy!

Written By Ulla on July 12, 2012 | Comments Off | Posted in: In the Kitchen |

New Arrivals at Spring Lake Farm

July 12, 2012

Today ducklings and chicks arrived, and tomorrow baby turkeys will be arriving! We are excited to add chicken, duck and turkey to our offerings at the farm. It coincided with an important new finding that links an antibiotic resistant bladder infection with the overuse of antibiotics in agriculture. We are proud of the fact that we don’t rely on antibiotics and hope people support sustainable practices with their dollars.

IMG 1430Eggs 640x426 New Arrivals at Spring Lake Farm  IMG 1432Eggs 640x426 New Arrivals at Spring Lake Farm

 


Written By Ulla on July 12, 2012 | Comments Off | Posted in: General |
Page 1 of 41234»

  • Be the first to hear!

    Recieve updates from Spring Lake Farm:

  • Place an Order with Spring Lake Farm

    Take a look at what we offer - or if you already know what you want let us know! Read more on ordering ›

  • Delivery Dates

    • No upcoming events
    AEC v1.0.4

  • healthymeat.org

    (Latest Posts from Ingimundur’s blog)
    • No items.
  • Blog Archive

  • Home
  • Our Farm
  • How to Order
  • Sitemap
  • Contact
^ Back to Top | © 2013 Spring Lake Farm. All Rights Reserved.