My Cart (0)
Log In
What’s On My Plate - June Edition
Hurray! It’s time to visit farms! We’ll be visiting some of our local farmers during the summer months, and we started with a visit to Vermont Heritage Grazers Farm (VHG) in May. What a day we had!
Jason Culver, Meat Department Supervisor at the South Burlington store, Jackson Berman, our Retail Brand Manager, and little ol’ me took the trip down to Bridport to spend the day with Alethea Bahnck. Alethea has provided Healthy Living with pork products that are unrivaled in quality and taste.
Better Pork Starts with a Better Farm
It was a sunny day … one of the first this year that felt actually hot. Alethea’s beautiful farm is spread out over 245 acres of rolling Addison County land. With a wonderful view from her porch, we learned what it takes to get that incredible pork to Healthy Living. “We’ve raised Berkshire pigs for 18 years using a non “factory farm” style,” Alethea explains. “They are in community groups from early life, outside on grass in the warm seasons, and in deep hay-bedded, sunlit, airy hoop barns in the winter with year-round access to the outside.” Touring the barns, we saw everything from pigs with tiny piglets, to medium-sized weaned pigs, breeding pigs, and pigs ready to go out into the green fields where they’ll spend the summer … unless they choose to go back inside the airy, cool giant hoop houses. Pigs with choice! Unlike animals raised in confinement, these pigs grow more slowly, meaning the meat will be more flavorful and juicy. That being said, “slowly” is still quite fast—I learned they weigh in at about 2 pounds at birth, and by 7 months, they often reach 300 pounds!Why The Feed Matters
The type of feed the animals eat also contributes to the quality of the meat. “We grind our own feed fresh weekly,” says Alethea. “We use a simple non-GMO mix of whole corn and roasted soybeans with small grains and added minerals. Fresh feed is tastier and protein-specific for the animals' age. Seasonal produce and fresh grass produce great-tasting pork.”The Quality Difference
According to Jason, our Meat Department Supervisor, this quality is what makes Healthy Living’s meat department stand out. “What separates us from our competitors is that all the meat we carry—beef, pork, and poultry—has never been given antibiotics or hormones,” Jason explains. “Plus, we have a team of skilled meat cutters, and they’re always available to do special orders and answer questions. Working with the highest quality meats and a team that’s energized makes work here fun!” he adds. I loved our visit. To see the work, dedication, and love that goes into a small farm like Alethea’s makes me proud to have started working with farmers way back almost 40 years ago. “Healthy Living was our first commercial customer, and your commitment to purchase from us was a cornerstone of our growth from renting to buying our own farm in Bridport, VT in 2012,” Alethea shares. “The continued purchase support of VHG pork is keeping our community viable for future farmers.” As Vermont and New York have grown, more and more small farms have shut down, leaving leaning barns and overgrown fields. To visit Vermont Heritage Grazers is to see how one woman with a vision, energy, and massive work ethic can keep precious land open, green, and lush. Thank you, Alethea! After our tour, we sat on Alethea’s shady, breezy porch again. This farm and all small farms are year-round, non-stop operations. There’s the weather to consider. The price of grain. Tractors to maintain. Animals to nurture. Customers to serve. Visiting and working with small farms truly gives us the opportunity to understand what it takes to grow and produce food. I’m more committed to it than ever! Karen Dunham, our Café R&D Chef, shared this lovely summer grilling recipe using Alethea’s pork!Grilled Garlicky Pork Chops with Lemon & Rosemary
Serves 4 Ingredients 4 bone-in pork chops (about 1 inch thick)- ¼ cup olive oil
- 3 tablespoons lemon juice (about 1 lemon)
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 lemon wedges
- 1 tablespoon of chopped thyme and rosemary, for garnish
- In a small bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper. Place the pork chops in a shallow dish and pour the marinade over them. Turn to coat well. Refrigerate and marinate for at least 30 minutes or up to 4 hours.
- Heat your grill to medium-high. Oil the grates lightly to prevent sticking.
- Remove the chops from the marinade. Grill for 4–5 minutes per side, or until the internal temperature reaches 145°F. Let them rest for 5 minutes before serving.
- Serve with lemon wedges and the chopped herbs for garnish.
