It's mid-April and early spring showers and sunshine bring the hope of fresh garden raised produce. Some are reporting morel mushrooms are popping up already. If you've ever been mushroom hunting, you know it can take a lot of hiking and searching before finding that sweet spot. Morels are an early spring delicacy around these parts. We don't recommend eating mushrooms in the wild unless you know exactly what you're looking for, but if you have an opportunity to go with someone who knows what they're doing, it can be a lot of fun, good exercise and the rewards are tasty!
It all depends on what growing zone you're in, but in Missouri many families will start planting seeds and seedlings around the first of May. While Mother Nature sometimes throws a curveball in early spring with overnight frosts, May is generally considered safe to begin planting your favorite produce. Even if you don't have a patch of garden to till, you can still grow food in pots and planters on the front porch or balcony. It takes a slightly different approach, but it can be very rewarding. One trend that has become popular is community gardens. If you don't have room to raise a few fruits and veggies at home, then ask around. Maybe there's a local garden spot that will allow you to get your hands dirty. It is hard work tending a garden — tilling, planting, hoeing, weeding, watering, and harvesting, but it's well worth the effort. Later this summer when the days are longer and warmer and the grill is loaded with burgers and hotdogs, steaks and pork chops, that garden grown beefsteak tomato will taste mighty fine.
April Featured Chef, Laura Bruner
Our Featured Chef for April is Laura Bruner. Laura is a certified nutrition consultant, Level 3 CrossFit Trainer, and co-host of the Modern Mamas Podcast. We're thrilled to have Laura's perspective on real food nutrition, functional health, and wellness as well as her amazing recipes to share. This week Laura shares her Superfood Creamy Tomato Pasta...delish!
Dr. Sears — Does Your Liver Need A Diet?
(Red Letter Discount Code)
When was the last time a doctor told you they wanted to test the health of your liver? Probably never. But the fact is…between 25% and 50% of Americans are suffering from a silent disease that doesn’t make its presence known for decades – if ever.Nonalcoholic fatty liver disease (NAFLD) is one of the fasting growing health epidemics in the world.
The "Triage Theory" of Nutrition: Why Nutrient Deficiencies Are Making You Older
By Kelley Herring
"A growing body of research suggests there is something just as important that many of us don’t think much about…Your nutrient status! In today’s article, you will discover the new theory which states that your body can choose whether to focus on immediate survival versus long-term health. You will also learn why forcing your body to choose “survival” leads to accelerated aging." — KEEP READING
FACT CHECK: NO, ZERO, ZILCH, NADA mRNA Vaccines In Our Livestock
We’ve recently taken quite a few questions from concerned shoppers about mRNA vaccines for cattle. This has been a topic for quite a lot of debate on social media. Grassland Beef / US Wellness Meats and our partner farms DO NOT vaccinate our beef, pork, poultry, bison, lamb, elk, or any other animal we raise with mRNA vaccines and we have no intention of doing so. Rest assured NONE of our livestock receive mRNA vaccines. — Keep Reading
The Rest of the Story / Know Your Farmer
Quality starts from the ground up, beginning with healthy soils that provide an elite foundation for our farms, animals, and patrons. See the pastures in action with our On The Farm series, narrated by 5th generation cattle farmer, John Wood. From pasture rotations to our state-of-the-art meat cutting room, where we carefully package products for your families, you'll see how much quality means to our team. We hope you can taste the delicious grass-fed difference in each order and appreciate the nutritional benefits of clean, whole foods.
On the Farm with John Wood
"Postcard quality pictorial setting in far South Alabama with a large group of content grazing cattle making the first pass in a well rested paddock. This pasture is the perfect storm of excellent management by a multi-generation family that has been fine tuning their grass-fed beef skills the past twelve year-round grazing seasons for US Wellness Meats. US Wellness is most grateful in this partnership."
— John Wood, 5th generation cattle farmer
and managing partner at US Wellness Meats
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