Know GMOs

What do you think when you hear GMO? According to a recent survey of over 1,000 moms, nearly half – 43 percent – of those surveyed believe that GMO food is nutritionally and chemically different than non-GMO food.

The World Health Organization defines genetically modified organisms (GMOs) as organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally. It allows selected individual genes to be transferred from one organism into another. Such methods are used to create GMO plants – which result in GMO food crops. This technology is called biotechnology. 

U.S. commercially grown genetically modified crops include corn, soybean, cotton, canola, sugar beets, papaya, squash, and alfalfa. In addition, small amounts of GE tomatoes and sweet peppers are grown in China. In terms of our diets, Most of the GM crops that are consumed for food are used in making processed food ingredients included in cereals, soy cooking oil (vegetable oil) and other types of processed food products that contain soy or corn ingredients. In other words, if you see corn or soy ingredients included on the food label, chances are the product was partially made with GM-crop ingredients.

Farmers and gardeners have been creating plant hybrids for as long as they’ve been growing plants. Biotechnology simply serves as a more technologically advanced or controlled method. USDA says that, while particular biotech traits may be new to certain crops, the same basic types of traits are often found naturally in plants and allow them to survive and evolve. This is really nothing new, we are just able to use the traits that can help us to have a more successful harvest.

The soybeans have a herbicide resistant gene in them that was derived from bacteria and corn has Bt genes that allow it to resist pests along with the resistance to herbicides. Bt is a naturally occurring plant pesticide found in other plants and is approved for use in organic agricultural production.

The use of these crops greatly reduces the amount of insecticide required to control the corn borer and the corn rootworm and also allows for improved weed control with reduced herbicide use. This allows farmers to produce more with less, a vital progression as we move forward with the need to feed a growing world population.

We want what is best for our families and I am the first to say you should have questions and concerns about your food.

All GMO foods are exhaustively assessed for safety by groups like the Food and Drug Administration and U.S. Department of Agriculture (USDA).  In the almost 20 years that modern biotech crops have been commercially grown, there has not been a single documented case of an ecosystem disrupted or a person made ill.  GMO foods are nutritionally and chemically identical to food grown from non-biotech crops.

And, ultimately, GM crops can help to provide an increasingly important role in maximizing global land use, addressing world hunger, nutrition deficiencies and poverty issues and reducing agriculture’s environmental footprint.

Tuesday EWESday "Lamb is for Lovers"

When I was growing up my parents started a tradition that I hope continues on for generations. Each Valentine’s Day my mom would pull out the fine china, sparkle up the silver candelabras and we would dine by candle light. The entire family had to be present and if we have a date they were invited to come. This was smart thinking on the parent’s part. They could keep their eyes on all four of their teenage children. We usually eat a variety of meats including lamb as well as other family favorites. Lamb Chops are one of our favorites and there are oh so many easy ways to cook them.
 

4 Loin or Rib Chops
1tsp. Cumin
1Tbl Kosher Salt
1Tbl Black pepper
1Tbls Garlic powder
1tsp. Mrs. Dash (original)
1tsp Tony Chacheres

Mix together the spices and pat each chop into the mixture. Be sure the entire chop is coated on both sides. Let them sit at room temperature for about 15 minutes and then throw them on the grill. Recommended internal temperature for lamb is 145°F. Remove the chops from the grill and cover with foil for 10 minutes. This will allow the chops to cook a bit more and be even more mouth watering. When cooking a chop think of it as a steak and you will be just fine.

Fun nutritional facts: A fresh look at lamb's nutritional profile


There is nothing better than flavor you can feel good about. American Lamb is the perfect combination: deliciously flavorful and nutrient-rich. If you are trying to improve your diet and do not want to compromise taste, consider American Lamb. It's a tasty and healthy alternative to other meats and proteins lamb is lean

On average, a 3-ounce serving of lamb has only 175 calories and meets the Food and Drug Administration's (FDA) definition for lean. According to FDA guidelines, lean meat has less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100 grams (or 3.5 ounces)

As the below information indicates, 3 ounces of lamb can easily fit within the daily fat, saturated fat, and cholesterol recommendations of the 2005 Dietary Guidelines for Americans.

FDA DEFINITION OF LEAN

(per 100 grams or 3.5 ounces) AVERAGE VALUE FOR 3-OUNCE COOKED PORTION OF LAMB
10 g total fat 8 g total fat
4.5 g saturated fat 3 g saturated fat
100 mg cholesterol 80 mg cholesterol

Lamb is nutrient rich

Because lamb naturally contains many essential nutrients, it is an easy fit for healthy diets. On average, lamb is an excellent source of protein, vitamin B12, niacin, zinc, and selenium while still being a good source of iron and riboflavin. All of this within an average of 175 calories per 3-ounce serving makes lamb naturally nutrient-rich.
*information is from the American Lamb Board



Tuesday EWESday Will EWE take my challenge?

What food is more romantic than lamb? Even if you prepare your favorite lamb dish in your sweat pants wearing your slippers, it still gives you the feeling as if you are in a fun, swanky restaurant. Consumers often only make lamb their meat of choice for special occasions or when they dine out. Lamb sometimes catches flack for a few reasons.


1. Someone they know may have had mutton (old sheep) some place sometime and now it has a stigma.
2. They do not know how to cook with it.
3. It may be a little over your budget.

For whatever reason you do not eat lamb, often or at all, I encourage you to take my challenge and eat lamb once this month. Incorporate this healthful delicious protein into your family’s diet. If you are a savvy shopper look for a shoulder roast or buy ground lamb so it will be a little easier on your pocket book. If you want a more traditional leg of lamb, it is easy and you will be happy with your choice. You can find lamb at almost any grocery store or you can contact me directly to buy lamb from our farm.

Leg of Lamb
Servings: 12

1 tablespoon soy sauce
1 tablespoon olive oil
1 clove garlic, crushed
1 teaspoon pepper
1/2 teaspoon ground ginger
1 whole bay leaf, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
6 to 9 pounds American Lamb leg, bone-in

Preparation time: 5 minutes
Cook time: 2 to 3 hours

In small bowl, mix together soy sauce, oil, garlic, pepper, ginger, bay leaf, thyme, sage and marjoram.
Place lamb on rack in roasting pan. With sharp knife, make frequent slits in surface of lamb. Move knife from side to side to enlarge pockets. Rub herb mixture into each slit. Rub any remaining mixture over roast.
Roast in 325ºF oven for 20 to 25 minutes per pound or until meat thermometer registers 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Remove roast from oven, cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Pan drippings can be used in gravy or skimmed and served au jus.

Fun Fact: The gestation (length of time before animal will be born) of a ewe is 145 days.

This is a little ewe lamb at one day old.



This is Campbell when she was 3 years old. She was leading
one of our Horned Dorset Ewes named "Mac"
in the Guys and Gals Sheep lead contest!

We raise Horned Dorset sheep. The Horned Dorset is known as the "mother breed" because they are wonderful mothers and have good milk supply. Dorset ewes are today considered the greatest milkers of all sheep, and their lambs grow very rapidly on the rich, abundant milk. Dorsets, unlike most other breeds of sheep, which generally lamb once a year, have the genetic ability to breed year round. Three lamb crops in two years is not uncommon. Dorsets are extremely hardy and productive animals, producing a desirable carcass, medium white wool, abundant milk, and fast-growing, numerous offspring. This makes them a good choice for a commercial operation or a small family farm. In addition, their gentle temperament makes them quite suitable for children.