Here’s Why You Should Start Eating Grass-Fed Flank Steak in Portland

 Let’s take a quick look:

●        According to studies, grass-fed meat has more healthy fatty acids and antioxidants.

●        Look for grass-fed and grass-finished meat (added bonus points if it’s also organic and local).

●        Grass-fed beef cooks faster than meat raised in a traditional manner.

●        Some outstanding internet sellers will deliver high-quality grass-fed beef to your home.

The tagline “Where’s the beef?” was popular in the 1980s, but nowadays, the question “What’s in the beef?” is trending. The fight over whether or not to eat meat continues, but among those who do, there’s another layer of debate: Is it truly better for you and the environment to consume grass-fed meat rather than grain-fed meat farmed conventionally? The answer is a resounding yes.

What does grass-fed meat mean?

“Ruminant animals must be fed solely grass and forage, with the exception of milk taken prior to weaning,” according to the USDA’s previous grass-fed criteria. Animals could not be given grain or grain by-products, and they needed “constant access to pasture throughout the growing season.” The USDA’s Agricultural Marketing Service then retracted the requirement in January 2016, claiming they “did not have the power to create labeling standards and decide whether marketing claims are true and not misleading.” Some considered this as a loss for consumers, as it made the phrase “grass-fed” vaguer and allowed some producers to advertise meat as “grass-fed” even if the animals’ diet did not meet USDA guidelines.

Fortunately, you can now buy exceptional grass-fed flank steak in Portland from Cascade Organic with just a tap on your smartphone! Check out what we have to offer.

Benefits

The majority of conventional meat comes from animals given corn and soy, both of which are frequently genetically modified, as well as other unspecified ingredients. If the meat isn’t grass-fed or pasture-raised, it was most likely fed GMOs. Farmers have been known to feed traditional cattle products such as second hand candy as a cheap way to fatten them up before releasing them into the food chain. In the case of grass-fed meat, a Cal State University study cites three decades of studies suggesting “grass-based diets can dramatically increase the fatty acid composition and antioxidant content of beef.” It further claimed that grass-fed beef has higher levels of vitamin A, E, and cancer-fighting antioxidants like glutathione because its grass-fed diet promotes the production of those minerals. Finally, it has been proven to boost beneficial fats like conjugated linoleic acid isomers (which may aid in weight loss and blood pressure reduction) and omega-3 fatty acids. The majority of Americans are lacking in omega-3 fatty acids, which can aid anxiety, inflammation, and a variety of other problems. Grain-fed cows are also more likely to be given antibiotics, which can lead to the development of antibiotic-resistant bacteria and tainted meat. Grass-fed meats are inherently leaner, with more nutrient-dense lipids.

So, if you are looking for an incredible grass-fed meat delivery in Portland make sure to check out our online shop at Cascade Organic.

Ingredients in an Organic Subscription Box

What if you could have a box of wholesome food delivered to your door each month? If you’re like most people, you may not know the exact ingredients that make up this delicious and often healthy way to eat. However, that doesn’t mean there isn’t any way to find out. Whether you’re already subscribing to such a box or want to start, this list of ingredients in an organic food subscription box will give you plenty of insight into what goes into this tasty yet healthy way to eat.

Pasture Raised Meat

Pasture raised meat options are growing every day, but if you’re looking for them, you can typically find beef, pork, turkey, chicken, sausages, bacon, and more. Pasture raised meat is generally less processed than conventional meats and doesn’t contain any unnecessary hormones or antibiotics. When looking for a meat subscription box, make sure to look for meat that meets these guidelines.

Seasonal Local Produce

One of the best ways to ensure you eat more healthy food is by subscribing to a fruit and vegetable subscription box from a company offering organic farm food delivery in West Linn. The box may contain mushrooms, wild rice, farm salad mix, local fresh eggs, and more. These boxes make sure you always have plenty of fresh produce on hand and may include items you can store for a long time.

 Mushrooms  

Mushrooms are one of nature’s true super foods, with countless varieties providing a delicious source of vitamins and minerals. But it’s not just what you get from mushrooms that makes them so great. Wild-foraged mushrooms have been shown to have higher concentrations of antioxidants than their commercially cultivated counterparts. If you’re looking for even more nutrition, you can find wild-harvested foods to pair with your local organic food subscription box.

 Seeds

This is one of the best ingredients you can find in a food subscription box. It may include Southern Green Giant Mustard, Red Arrow Radish, and Rhubarb Colored Chard, and more. Each of these crops is grown on Organic Farms and can be found in various organic food subscription boxes. Mustard is a member of the cabbage family and is full of vitamin C. Radishes can be eaten raw or cooked and bring great flavor to any dish. Chard is loaded with vitamins A, C, E, and K and has significant magnesium, potassium, manganese, and phosphorus.

Summing Up

So that’s what goes into an organic food subscription box. If you’re ready to get one for yourself or a loved one, try it out today and get organic farm food delivery in West Linn to your doorstep, biweekly or monthly.

Ten Facts On Free Delivery For Seafood In Tigard Oregon

You can access the best seafood in Tigard, Oregon if you order through a delivery system. The delivery system is designed to provide you with the best organic produce, including seasonal produce, fresh meat, and seafood. An organic food box in Tualatin, Oregon, has a healthy mix of all of them, and you can stock your pantry with essential items without having to step out. Here are ten facts that will help you make a more informed decision.

1.    Seafood delivery in Oregon is always fresh because the food items are procured from the locals. They are high-quality and preservative-free, making them a healthy option for your family.

2.    You can save a lot of money by ordering food through a delivery service, as well as time and effort. You do not have to spend hours food shopping, looking for the freshest ingredients. Instead, they would be delivered to your doorstep and with minimal contact.

3.    You can access a wide range of options when you order seafood. Usually, it isn't easy to find all kinds of fish, scallops, lobsters, mussels, oysters, and other types of seafood under the same roof.

4.    Seafood delivery is prompt and delivered to your doorstep. And just in case you are not home, you can also leave a cooler box outside, and the delivery person will take care to put your food inside it.

5.    You can also order a wide range of items to complement your dish. You can order dulse, mushrooms, spinach, bulbous produce, and all kinds of seasonal vegetables and fruits. It is like having the farmer's market at your doorstep.

6.    You can order through unique food boxes that contain an assortment of everything. You can request a meat box, a seafood box, a produce box, or a mixed box that includes a portion of everything.

7.    The seafood does not undergo any processing when you order natural foods in Portland, Oregon. You can be assured of getting organic and preservative-free food.

8.    You can order anywhere from Portland and enjoy free delivery. But with the delivery service, you can get what you want without stepping out or heading to a messy market.

9.    You will end up helping the community in a big way. With the local foragers and farmers producing most of the items, you will significantly benefit the local community.

10. Lastly, it is a fact that you will embark on a healthy lifestyle by ordering natural foods in Portland, Oregon. You won't have to shop at distracting supermarkets, ending up buying unhealthy, processed food that screams for your attention from the rack.

You will love how your food habits change for the better, and this is sure to become your new way of food shopping.

Salmon Burger With Avocado Aioli

Salmon Burgers with Avocado Garlic Sauce

INGREDIENTS

For The Salmon Burgers:

·         1 package Coho or King Salmon, baked and chopped 

·         1/2 lemon, juiced (2 Tbsp.) + ½ tsp. lemon zest

·         1 small shallot, minced (may substitute 2 cloves garlic, minced)

·         2 green onions, sliced

·         1 Tbsp. fresh dill, chopped (may substitute 1 tsp. dried dill)

·         2 tsp. Dijon mustard

·         ¼ tsp. salt (to taste)

·         ¼ tsp. pepper (to taste)

·         2 eggs

·         1/4 cup almond flour

·         1 Tbsp. olive oil (or other favorite cooking oil) 

For the Avocado Garlic Sauce:

·         1 medium avocado, halved and pit removed

·         1/4 cup extra virgin olive oil

·         1/2 lemon, juiced

·         1 tsp. Dijon mustard

·         1 Tbsp. fresh dill (may substitute 1 tsp. dried dill)

·         2 garlic cloves, minced

·         ¼ tsp. salt

·         1/8 tsp. pepper

INSTRUCTIONS

For the burgers:

1.     Thaw salmon overnight in refrigerator. Bake salmon at 350 degrees for 10-14 minutes or until salmon is flakey. Let salmon cool enough to flake it all into a bowl and remove the skin. Combine all the salmon burger ingredients, except the olive oil, in a large bowl and mix well. If mixture is wet, add additional almond flour 1 Tbsp. at a time.

2.     Form into 6-8 patties. Patties easily fall apart until they are cooked. Handle with caution.

3.     Heat olive oil on a griddle or pan to medium-high heat.

4.     Once hot (oil must be hot), carefully add burgers to pan and cook for 5-6 minutes on each side or until cooked through. Patties should sizzle when added to pan.

5.     To serve, top with 1-2 Tbsp. avocado garlic sauce

For the Avocado Garlic Sauce:

In a food processor or blender, combine all the ingredients and process until smooth. Eat on a bun with a vinegary slaw or on a bed of lettuce!

Spaghetti Squash with Beef Bolognese

Spaghetti Squash with Beef Bolognese

For The Spaghetti Squash:

Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes. Then shred the spaghetti into a bowl or right on your plate. Once finished with the Bolognese, spoon it right on top of the squash!

For the Bolognese

2 cippolini onions, chopped

1 celery stalk, chopped

1 small carrot, peeled, chopped

3 Tbsp. extra-virgin olive oil

1 lb. ground beef patted dry

Kosher salt to taste

1 cup dry white wine

⅓ cup tomato paste

2-3 Fresh Roma tomatoes (peeled and diced)

1 bay leaf

Pinch of finely grated nutmeg

2 cups (or more) chicken or beef broth

1 cup whole milk

Finely grated Parmesan (about ½ cup), plus more for serving

Preparation

Step 1

Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.

Step 2

Heat oil in a large pot over medium. Break beef into small clumps and add to pot, then season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. Using a slotted spoon, transfer beef to a medium bowl.

Step 3

Add onions, celery, and carrot to the pot and cook stirring occasionally, until vegetables are very soft, 6–8 minutes. Add the diced Roma tomatoes (with the juice!) and cook for 2 minutes more.

Step 4

Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.

Step 5

Pour broth and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 1- 1 1/2 hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup broth and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.

Step 6

Transfer to the spaghetti squash and toss, or just put on top. Add some parmesan and freshly chopped parsley and enjoy!!!!

Roasted Whole Branzino

Roasted Branzino Recipe

INGREDIENTS

YIELD 4 servings

TIME 30 minutes

• 2 Whole Branzino

• Salt and pepper

• A few thyme sprigs

• A few rosemary sprigs

• A few parsley sprigs

• A few fennel fronds

• A few basil leaves

• 1 small lemon, thinly sliced

• Extra-virgin olive oil

FOR THE VINAIGRETTE

• 1 shallot, finely diced

• 3 tablespoons red wine vinegar

• Salt and pepper

• 2 cups diced tomatoes, or use halved cherry tomatoes instead

• ¼ cup olive oil

• 2 tablespoons roughly chopped basil or parsley

Directions

1.   Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary, and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.

2.   Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.

3.   Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.

4.   Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.

Recipe Credit: Steve Corry

Video Chanterelle Picking with Jeff Michels of Cascade Organic

Cascade Organic was founded through family weekend outings picking chanterelle mushrooms. Join founder Jeff Michels for a quick tutorial and get on out there. The rain will really kick off this seasons!

CLICK HERE FOR VIDEO

Oil Poached Albacore Tuna

Olive Oil Poached Albacore Tuna Recipe

Oil-poaching or butter-poaching is an elegant way to slowly cook meatier cuts of fish and seafood. It does require a fair outlay of oil; limit the overall amount by choosing a pan in which the tuna filets fit tightly but without touching each other or the edges of the pan.

Ingredients:

• 1 Package of Oregon albacore tuna loins

• 1 pinch fine sea salt

• 3 cups extra-virgin olive oil, or enough to reach 1/2-inch depth

• 4 garlic cloves, peeled

• 1/2 teaspoon black peppercorns

• 1 bay leaf

• 2 large strips orange or lemon zest, optional

• 1 dried hot chili pepper, optional

Cooking Instructions:

1.    Thaw tuna in refrigerator completely. Cut loins into steaks or medallions about 1 inch thick. Season the tuna by sprinkling it with salt; set the tuna aside while you prepare the oil (this has the added benefit of taking the refrigerated chill off the tuna before cooking it.

2.    Choose a medium frying pan or large saucepan big enough to hold the fish in a single layer. Add enough oil to come about 1/2 inch up the pan.

3.    Add the garlic, peppercorns, bay leaf, orange, or lemon zest, and chili (if using).

4.    Warm the oil over medium-low heat just until bubbles form on the sides of the pan. Add the tuna; use a spatula or kitchen tongs to gently lower each filet into the oil, taking care not to drop the fish in or splatter the hot oil.

5.    The oil should cover the tuna. Adjust the heat to maintain those few bubbles on the sides of the pan. Gently simmer until the tuna's cooked through, 8 to 10 minutes for a 1-inch-thick piece of tuna (if the oil doesn't quite cover your filets, you may want to flip the fish over at the half-way point. While the fish cooks, set a cooling rack over a rimmed baking sheet or layers of papers towels; or simply line a plate of a few layers of paper towels.

6.    Use a spatula or slotted spoon to lift the tuna out of the oil and onto the prepared cooling rack or towels to drain. Serve the filets whole, slice them to serve, or flake the tuna and use it however you like to use canned tuna!

Albacore tuna is awesome in flavor and so versatile. This albacore can be eaten raw as sashimi or seared briefly and made with your favorite Asian inspired vegetables, or baked, grilled, or oil poached and turned into what resembles canned tuna as this recipe suggests! I would love to hear how you wind up using your tuna. Please let me know! krystle@cascadeorganic.com

Peach Salsa Recipe

Peach Salsa Recipe

2 Peaches (cut off the pit and chopped into cubes)

4-5 Sweet Peppers (diced)

½- 1 Jalapeno Pepper (depending on how spicy you like your salsa, stem and seeds removed, minced)

1/3 Cup Cilantro (finely chopped)

1 Lime (Juiced)

½ Cup Onion (finely chopped)

½ Teaspoon Salt (to taste)

Instructions

1. Ensure that the peaches are good and ripe before making this salsa.

2. Chop and dice all ingredients according to how chunky you like your salsa. Combine all into a serving bowl and mix gently. Chill for 20 minutes and serve on top of tacos, ceviche, taco salads, or just eat with chips! For some extra smoky flavor try grilling the peaches before chopping!

Sea Scallops w/ Fresh Pasta in White Wine Sauce

Yield: 4 Servings

Total time: 25 Minutes

Ingredients

Jumbo Sea Scallops | 1lb Bag Thawed

Olive Oil | 1 Tablespoon for Sauce 2 Tablespoons for Searing Scallops

Butter | 1 Tablespoon

Fresh Garlic | 4 Cloves Minced

Fresh Parsley or Basil | 2 Teaspoons Minced (optional for garnish)

Fresh Tomatoes | 1/2 Cup Chopped

Fresh Spring Onion Bulbs or Yellow Onion | 1/2 Cup Thinly Sliced

Fresh Pasta | 1 Package

White Wine | 1.5 Cups

Heavy Cream | 1.5 Cups

Lemon Juice | 2 Teaspoons

Fresh Parmesan Cheese | 1/3 Cup

Capers | 2 Tablespoons

Salt & Pepper | To Taste

 

Directions

Make white wine sauce

1.    In a medium skillet, heat butter, olive oil, thinly sliced spring onion, and minced garlic on medium heat.

2.    Cook for about a minute, until garlic and onions soften.

3.    Add wine.  Bring to boil.  Boil for several minutes until the amount of wine reduces approximately to half.

4.    Add heavy cream and Parmesan cheese.  Bring to boil, and immediately reduce to simmer.   Simmer for a couple of minutes, always stirring, until the sauce thickens a bit. Add the chopped tomatoes and cook for 1 more minute.

5.    Remove from heat.  Stir in drained capers and freshly squeezed lemon juice.  Season with salt, pepper and minced fresh herbs such as basil or parsley if you have them! Taste, add more lemon juice, salt and pepper if needed. Keep covered.

Cook the Pasta

1.    Cook spaghetti according to package instructions until al dente. Drain.  Add to the sauce, stir to combine.

Cook the Scallops

1.    Make sure the scallops are thawed completely.

2.    Blot each scallop with paper towels to remove extra water.

3.    Season scallops with salt

4.    Heat 2 tablespoons olive oil in a large skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.

5.    Add scallops without overcrowding the pan.

6.    Sear on one side for about 4 minutes until the scallops are a golden color. Don't move the scallops around the pan in the beginning.

7.    Turn the scallops to the other side and cook for 2 or 3 more minutes.

8.    Remove from heat and transfer the scallops to the plate immediately.

9.    Don't allow the scallops to rest in the hot skillet, off heat.  That will make them steam and lose their crust.

10. Add cooked scallops to the pasta with the creamy white wine sauce and reheat gently. Serve and ENJOY!