Wildfarmed’s Post

Milkweed pods are edible, and one of the most delicious wild vegetables available to foragers. As a food, milkweed still resides on the foraging fringes, or on rare restaurant menus, despite having been valued by Native Americans in regions throughout its range. Like okra, milkweed pods herald sweltering weather and are ready to harvest when crickets warm up and cicadas begin to zing. While succulent okra originates in Africa, and is grown as an annual crop in the United States, common milkweed (Asclepias syriaca) is a cold-hardy perennial indigenous to eastern North America. It has edible shoots, buds, flowers, and immature pods. And it is one of the most valuable milkweed hosts for monarch butterfly larvae. Just get them while they're young and small or they get fibrous and less pleasant to eat. These pods are being the size wanted to eat, and will instead go to seed 😍

I did this Saturday. Honestly? It's only the finished product, which I have to say; is pretty darn good. The whole process started last spring. Yep it took 9 months. I had to plant the garden then maintain it. I harvested my peppers which went through a process to make a puree. That was put into a freezer until..... I harvested a wild turkey. Processed it, and frozen the carcass until..... I collected several pheasants throughout the season, processed and froze until.... I harvested a bunch of ducks. Processed them: hand plucked whole (if you know- you know), seperated breasts, then froze the remaining carcasses until.... I had time to make my soups. 1) thawed all the birds, and pepper puree. 2) Rendered the fat off the ducks, it's like gold. 3) marinated and grilled the pheasants, cubed the meat 4) Grilled the turkey carcass. 5) Put duck and turkey with veggies in a stock pot, simmered 24hrs. 6) Drained the stock. Seperated the meat. 7) Combined the pheasant cubed meat with the turkey and duck meat. 8) Washed jars. 9) Added pepper puree to the stock to taste. Mmmmm. 9) Filled jars with measurements of: tometillos, beans, raw onion, meat and stock. 10) Pressure cooked to time. Shelf save for years. It's nice having a pantry stocked with homemade goodness. Running a successful business is no different..It takes time, planning, processes, waiting, patience, diligence and faith. Learn to fall in love with the process. The end result is so much tastier. #leadup #chooseyourlifestyle

Got to do a little shopping with Mom today. The original OG on staying healthy. She schooled me on where I can actually find pasture raised chicken. 🤯 I’ve been eating air chilled organic free rang chicken, which is better than caged free. However, I want the best of the best.🐣🐓🍗 The other day someone asked me what type of chicken they should be buying. Well…here’s your answer!!! In order from best to worst… 🍗🍗🍗The BEST: Pasture Raised 🍗🍗MEDIOCRE: Free Range 🍗STAY AWAY‼️: Cage free I’ll make it simple: The above terms are based on how chickens are raised. They are raised based on how much land they have access to, if any at all. You want your chicken to have access to as much land as possible while being raised. Cage free chickens generally have no access to the outdoors whereas pastor raised chickens have access to the most land out of the three. Whatever your food ingest to nourish itself…you’re ingesting that as well. So, if you have chickens that don’t have a lot of land to live on and they’re eating on top of their feces, you’re probably ingesting this as well when you eat it. Chickens that do not have access to land are being fed what ever the farmer feeds it (and who knows what that is?🤷🏾♀️) We want chickens that were raised with access to optimal land and space. #EatingHealthyIsEasy #ThankMeLater #UnderstandWhatYoureEating #YourBodyIsOrganic #FeedItTheMostOrganicFoods

It's a simple formula. If you want microgreens that last, get them right after they're harvested. The problem with microgreens from large distribution channels is the short shelf life. They sit at a farm, are in transit to a warehouse, sit at the warehouse, and then put on a truck to be delivered to the chef. The best part of that products useable life is spent traveling or in storage. We distribute our products directly to chefs. Our microgreens are delivered within 24-48 hours from harvest. Chefs are getting our microgreens at the beginning of their useable life, which is why ours last 10-14 days. Not only does self distribution allow us to control the quality of the product, it allows us to build lasting relationships directly between a farmer and a chef. #azfoodie #farmlife #arizona

It's good to be the King, except when millions are looking for your legs. The king crab leg market is a lucrative segment of the seafood industry, driven by the high demand for this premium delicacy. Known for its sweet, tender meat, king crab commands a premium price due to its limited supply and labor-intensive harvesting process. While primarily sourced from cold, deep waters of the North Pacific, the market has seen fluctuations due to overfishing regulations, climate change impacting crab populations, and economic conditions. Despite these challenges, the allure of king crab as a culinary experience continues to fuel a steady market, with consumers willing to pay a substantial price for this sought-after seafood treat. #kingcrab

What Is Calamari Exactly? Calamari is a staple appetiser served in hundreds of thousands of restaurants and cafes worldwide every day. From seafood eateries to Chinese, Mediterranean, Greek, Italian, Middle Eastern, and even steakhouses, calamari appears across nearly every type of cuisine. This dish is undeniably part of a global culinary culture. But think about it: how many squids would be needed for just one main course? Now multiply that by world wide restaurants (in the 100s of 1000s) serving it multiple, multiple times a day. The sheer scale of this demand is staggering. And here’s the kicker: we don’t farm squid. Unlike shrimp or salmon, squid are not bred in aquaculture facilities on a large scale due to their rapid growth, short life spans, and complex dietary needs. This means that the entire supply of squid for calamari comes from wild-caught sources, placing immense pressure on global squid fisheries. So, the question remains: have we really caught enough squid to sustain this level of consumption? or is calamari something else altogether? Of course the answer is no. So what is it? Have a think about that. #whatiscalamari? #Carbon8fund supports (bio)diversity of conversation. These are my views and not the attitudes of my team. We maintain to truly regenerate this realm we must be able to speak on all topics without getting our knickers in a knot.

Let's join hands to reduce food waste! It all starts at home. Educate yourself and others to make a difference. Check out https://lnkd.in/dEJddyG to learn more about restaurant consulting services and food service operations. #foodwaste #culinary #restaurants #farms #bakeries #menu #culinarydevelopment

It's a simple formula. If you want microgreens that last, get them right after they're harvested. The problem with microgreens from large distribution channels is the short shelf life. They sit at a farm, are in transit to a warehouse, sit at the warehouse, and then put on a truck to be delivered to the chef. The best part of that products useable life is spent traveling or in storage. We distribute our products directly to chefs. Our microgreens are delivered within 24-48 hours from harvest. Chefs are getting our microgreens at the beginning of their useable life, which is why ours last 10-14 days. Not only does self distribution allow us to control the quality of the product, it allows us to build lasting relationships directly between a farmer and a chef. #azfoodie #farmlife #arizona

My main focus is no longer food insecurity but I like to keep a hand in and today I delivered some resources I have previously made. #Trusselltrust #foodbank #yourlocalpantry #communitypantry #resources #recipes #mealideas

Safe Shellfish Consumption Shellfish are almost a perfect food, but keeping shellfish as safe and healthful as nature intended requires proper harvesting and handling. Rhode Island waters yield delicious edible shellfish. Quahaugs, Oysters and other molluscan shellfish are available to harvest from RI waters and can be enjoyed either raw (uncooked) or cooked. https://lnkd.in/evWRi-Vv