WINTERGREENS and BEEF SHANKS – WINTER’S DYNAMIC DUO!
ROBERT PALMER WINTERGREENS……a LoganBerry Southern Appalachian Food
Wintergreens get their name from the fact that they overwinter more easily than turnip greens. During a mild winter like we are having, they flourish and therefore we can make them available to you until another deep freeze comes along.Take advantage of these in-season leaf veggies and their high nutritional profile now during winter months, as winter is hard on our bodies, especially the liver and kidneys. Besides being one of the best things we can consume now, they have a warming effect on the body, just when it is needed the most (even if the temps outside are warm).
Greens are for the liver. They help its function due to the fact that it is the organ that cleans and detoxes harmful substances such as pollution, toxins and medications, all which overload it especially during the winter because we normally are more sedentary. And a little known fact is that the liver stores anger and unprocessed negative emotions. Keep it functioning in health by eating more GREENS!
Where are they from? Loganberry’s Wintergreens come from seed gifted to Organic Rose by Robert Palmer, a neighbor, some 30 years ago. He had grown them for years but the family was unable to tell her where they came from. They appear to be in the Mustard family, rather than the milder Turnip green group. Making them a powerhouse of nutrients that tops the charts with Vitamin K, A, E Calcium and Iron. They are actually among the top 10 sources of vegetables for these vitamins! Add to that copper, vitamin B2, C, B6, manganese magnesium, pantothenic acid, folate, phosphorus and dietary fiber. And that is just a start, folks!
EASY TO PREPARE
Our Robert Palmer Winter Greens are ready for your pot. A delicious and healthy way to get your greens this winter. Wash Greens in sink filled with tepid water and salt. Rinse thoroughly. Stack and chop into ribbons. Place in large pot and cover with water. Bring to a boil and ‘wilt’ Greens until half volume. Add for flavor 1/4 olive oil, 3 chopped or smashed garlic cloves, 1 whole chili pepper, 1/4 chopped onion, sea salt to taste and bring to a boil. Reduce heat to lowest setting and simmer for a couple of hours, adding water if needed. Cook for at least 3 hours for the maximum nutrients and taste. These are really good reheated the next day. For some reason, the more you reheat them, the better they get! And they actually taste better cooked in a Cast Iron Dutch Oven, if available.
Note: Due to the very high Vit K found in them, blood can clot easily. Avoid them if you are on blood thinner meds, like warfarin. Additionally, some people who have issues with oxalate urinary tract stone should avoid eating veggies in the Brassica family like these greens due to the natural substances found in them that may lead to oxalate stone formation.
And don’t forget the CORNBREAD! It is so good with these GREENS!! They are also great to add to any winter soup for extra warmth and nutrition.
LoganBerry Old Fashion Cornbread
- 1 cups LoganBerry Cornmeal
- 1 cup All Purpose Flour
- 1 TBSP Baking Powder
- 2 tsp Baking Soda (Aluminum Free)
- 2 tsp Sea Salt
- ¼ cup Organic Sugar
- 1 cup Organic Buttermilk
- 2 LoganBerry Egg
- ¼ cup melted butter
- Preheat oven to 425 degrees.
- Mix all ingredients (except butter) together until just combined.
- In a 9” cast-iron skillet, heat butter until melted
- Pour batter into hot pan.
- Bake until golden brown, about 20 – 25 minutes.
- Cool slightly before slicing.
LOGANBERRY BEEF SHANKS…….from our own grass-fed and finished beef cows, raised humanely and naturally. Never fed any grains or GMO junk, never medicated, never given hormones (horror!)………….only respected.
We’ve written extensively about the benefits of eating Beef that comes from cows raising solely on pasture grasses, so we’ll skip the lecture here. You know how important it is to your body and well-being! However, we do want to add a bit about the Bone Marrow from these cows…….it is in a class by itself. We find that most folks don’t exactly appreciate it or even know what to do with it when they cook beef cuts that have bone marrow in them. Some people skim it off and discard it! NO, no, no, we say! That is the best part! Research for yourself grass-fed beef bone marrow.
Just one great website on the benefits of bone marrow:
Excerpt: Cindy Micleu, instructor at the Jade Institute complementary healing center, says bone marrow contains myeloid and lymphoid stem cells. The foundations for red and white blood cells, these cells build immunity, assist with blood clotting and help provide oxygen to cells. Collagen, the protein-rich substance that cooks down to gelatin, can also help repair the body. Collagen deficiency can lead to poor wound healing, easy bruising and bleeding gums. Collagen in bone marrow can help the body rebuild itself, says Micleu.
So……….skip the expensive collagen-building powders from the health-food stores that contain this dried marrow that comes from who-knows-where! Just buy Beef Shanks and Bones from our Farm, here in your back door. Plus, you know how they were raised.
What exactly are Beef Shanks? They are cuts of richness that come from the upper leg of the cow. Most abattoirs strip them of their meat for ground beef and discard the bones. We prefer to offer them to our customers who understand their value. The bones are full of marrow and surrounded by some meat. When they are braised (seared and then slow-cooked in liquid), they become a powerhouse of nutrition.
Why are they important?
During braising, both bone and marrow nutrients are released into the cooking liquid. This way you get a two-for-one with both meat from the bones for entrees, soups, hearty broths, etc., as well as the nutrient-laden broth. This broth can be used as is for a healthy drink or for a base for soups.
Winter is the time for bone broths—they promote Kidney health. In Traditional Chinese Medicine, the Kidneys are the organs of winter and need foods that warm and sustain them, such as bone broths. Other cultures, including my own Southern Appalachian one, used animal and vegetable broths, stocks and soups during the winter to ‘warm’ our cold bodies.
How to prepare Shanks
Braising is the key cooking method for shanks. Simple and easy. Once finished, you have a dish that can be enjoyed as is, served with rice, potatoes or other starches; drank as a liquid broth; used as a base for soup by adding aromatic and root veggies, etc. Please remember NOT to skim off the fat from them. Use it and enjoy it. Marrow is the best fat your body can use and it will use it well. Healthy fats nourish the brain. Goodness knows, most of us need the help. And, it WILL NOT MAKE YOU FAT! (research beneficial grass-fed animal fats)
We enjoy our shanks made into a hearty noodle soup. We cook elbows separately, al dente. While elbows cook, we add onions, more garlic, perhaps celery. Simmer thoroughly and add cooked elbows. Top with freshly chopped green onions and cilantro, with a hearty squeeze of LIME! The best of the best!
LoganBerry Simple Braised Shanks
- Thaw Beef Shanks in refrigerator and then bring out to room temperature.
- Season each one generously with LHF Garlic Powder, Sea Salt and Ground Black Pepper.
- Sear each one by melting 2 to 3 tablespoons of Butter and/or Olive Oil and brown on both sides.
- Remove shanks to either a slow cooker or an ovenproof covered pan.
- Cover generously with water and drippings from searing, plus extra salt.
- Cook on low for about 8 hours or overnight in slow cooker. (For oven braising, cover pot and cook in preheated 225 degree oven for at least 8 hours or until meat falls off the bones.)
- Serve Beef and Broth over rice, potatoes, etc., or use broth for a nutritional supplement. DO NOT SKIM THE FAT FROM THE TOP! This is the nutrient-rich, collagen-laden food you are going for!! Also, broth can be thickened with flour to make a rich sauce, and herbs can be added for more flavor.
OUR WINTER GREENS and SHANKS ARE AVAILABLE
FROM OUR ONLINE STORE AT https://squareup.com/market/loganberry-heritage-farm
FROM NORTHEAST GEORGIA LOCALLY GROWN http://northeastgeorgia.locallygrown.net/market