Green Grass meats @ MFM

All Beef. No Surprises.

Organically raised, grass-fed beef cattle produce meat that is leaner and more flavorful than cattle raised in feed lots and fed corn and other fillers. Grass-fed beef is higher in Omega 3 fatty acids and CLA's than grain-fed beef and since it is naturally leaner there are many health benefits to replacing traditional store bought beef with naturally raised grass-fed beef.

Cattle were meant to graze the land; but somewhere along the way, cattle raisers figured out that they could fatten more cattle for less money - and in less time - if they took them off the pasture and fed them grain and other fillers. Not only does this add unnecessary fats, but it mutes the authentic flavor of the beef, leaving taste of grains and fillers.

Here at Green Grass Meats, we believe in authentic, flavorful meat. Every cut of our meat has the lean, natural taste of real beef - a taste that some folks may have never experienced in their lifetime. We make sure our cattle have plenty of space to graze and get the ample grass they need to grow.

We dry age all of our meat for two weeks, and hand select each cut for our customers.

Our philosophy is simple. Better tasting meat that is better for you. No hormones. No pesticides. No antibiotics. No bloat-inducing, genetically modified feed. Just pure, tender, delicious beef that’s been pasture raised and finished on fresh green grass, sunshine and spring water. That’s the way we do things here at Green Grass Meats. It’s a fact that Stress free cows produce beef that’s superior in taste and texture.

We encourage you to taste the difference and order your grass-fed, free range meats today.


Sincerely,

Peter Aman
Founder, Green Grass Meats

Oh Honey

For you JoAnna:

Denise/JoAnna,

I prefer to leave honey on the bees after the fall honeyflow. This
usually amounts to 40-60 pounds and is sufficient to carry them through
the darth of winter till the first natural nectar is available in late
February. Last year, they were moderately successful and I fed
minimally to some of the weaker colonies. The previous year was a
disaster and it was either feed them or lose them. I use sugar off the
shelf at Wal-Mart or HEB and mix at the ratio of six pounds of sugar to
enough water to make a gallon of syrup. None of this ever reaches my
customers. The syrup is consumed by the bees several months before I
put my extracting boxes on the hives. If a colony has honey stored
through the winter, they get no supplemental syrup. The honey that
JoAnna purchased from me was my Spring Wildflower Blend. The colonies
that gathered this honey were two boxes high when I installed the third
and successive boxes in May. The combs were completely dry and most
frames had new foundation. All of this honey was primarily from nectar
gathered from Horsemint, Indian Blanket and Mesquite Blossom. If there
are further questions, call me at 272-8710 or come out for a trip to
the beeyards.

Thanks, Frank

If you have any questions let me know. Be well, Denise

Denise LoSchiavo
Country Vista Residential Care Home
Manor Farmers' Market
278-1611

-----Original Message-----
From: JoAnna
To: countryvista@aol.com
Sent: Wed, Sep 8, 2010 2:54 pm
Subject: honey at Manor Farmer's Market

Hi there ,

I have been reading that some beekeepers will feed their bees high
fructose corn
syrup. We are trying to avoid all genetically modified foods and
don't want to
buy any products that support their use. Do you know if the honey that
is sold
uses any HFCS for its bees? I have heard that when bees are low on
food
reserves, beekeepers might feed them a syrup, a sugar water they mix
themselves.
So I would like to know what the bees that produce the honey sold at
Manor
Market are being fed.

thanks for any information you can provide me with

Rain cooled market this afternoon

MANOR FARMERS' MARKET
Every Wednesday in downtown Manor
Jenny Lane Park
4 to 7 PM
manorfarmersmarket.org
Free Wi-Fi and Fitness Zone

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Munkebo Farm will have okra, butternut squash, magenta spreen, sweet potato leaves, pears, cantaloupe, eggplant, duck eggs, cactus fruit jam (like cranberry sauce), fig/grape jam, artichoke dip, balsamic vinaigrette, pesto and organic blueberry pie.

Frank with Manor Honey writes: I have extracted my honey from the cotton fields north of Manor and have a pretty fair crop. I will be adding Cotton-Blossom Blend to the current products--Spring Wildflower and Bee Tree Blends. We will also be scheduling the Wednesday market for the first and third weeks each month until stock runs out(should have enough to go thru December).

Green Grass Meat writes: Cutlets, buy 2 and the third on is free. That's 33% off two or four pack.
This special will also be for the Saturday market. Green grass Meats raises hormone and antibiotic free cattle on green, green pasture grass like God intended. For more information visit their website green grass meats. com. David will be bringing ground beef, a variety of sausages, roasts, steaks, beer sticks and jerky to the market this week

Last week I announced Kala had won the WHOLE OF FLAME, well, you may have noticed I simply copy and paste what the vendors send me. Occasionally I correct spelling, add or delete punctuation. Turns out Kala had won the HALL OF FLAME award for her FIRST place in green salsa and SECOND place in mango chutney. Kala can't make it to the market this week but will be back next week with all her AWARD WINNING GOODIES.

Burt's Texas Garden: Coming to you this week, we will have our delicious STRAWBERRY JAM and JALAPENO JELLY. We'll also be having a CHOW-CHOW sample day. So, if you've ever wondered what it tastes like, now's your chance to find out for free! In addition, we'll have our ever so fabulous CORN DIP and READY TO FRY OKRA again. We're down to our last 8 quarts of DILL PICKLES...get 'em while you can! Come see us. Nerd smile. One of our customers bought some for her husband then came back the following week to purchase ten jars. Get them pickles while you can!

Mata Tamales: will be at the market with tamales made by three generations of the Mata family here in Manor. Pork, beef, chicken, spicy bean and cheese or a mixed batch. Francesca will have empanadas.

Pat the Baker Lady will be taking the month of September off. Back in October.

Gordon will be at the market with peppers and okra and all his wonderful jams and jellies.

Bikkurim Farms with eggs, organic chicken, cucumbers, tomatoes, squash, peppers, potatoes, eggplant and canned goods.

All,

Karen Banks is a graduate student at UT working on a food assessment of the Central Texas region. She is analyzing the capacity of the region to meet the food needs of its residents. To do this, she is hosting a series of roundtable discussions with farmers about the state of agriculture in Central Texas to talk about challenges farmers face to sustain a viable business and what makes agriculture in this region unique. The group will also be brainstorming ideas for how to strengthen the local food system. Jules Assata from Shades of Green Farm will facilitate the discussions.

The first roundtable will be in Elgin on September 9th from 1-3:30p. It will be at the First National Bank on 290. Attached is a flyer with more information. If you know any farmers or livestock producers in Bastrop county that would be interested in attending, please pass this information along to them.

Hope to see you there,

Stacey

Stacey Van Landingham
Council Member, Ward 2
512.308.2854

The Manor Independent School District is hosting a Dropout Prevention Summit for business and community leaders to raise awareness about the dropout crisis and how it affects the community.

The theme of the summit is “Lend A Helping Hand” and will be held on September 17, 2010, from 8:30 to 11:00 AM in the Manor ISD Central Administration building (10335 Hwy 290 East; Manor TX 78653). Breakfast will be served.

We are honored to have Judge Samuel T. Biscoe as our guest speaker.

The goal of the summit is to raise awareness of the impact of dropouts on the community and to discuss solutions.

Participants will gain a greater understanding of the current educational, social, economic, and cultural demands for Manor ISD students and their families.

Our intent is to provide you with valuable information you can take back to your organization or business and encourage others to get involved as partners.

You won’t want to miss this opportunity to learn from mentors, community leaders and students about the positive influence partners have made in the lives of our students. For more information about the summit, please contact Lucy Cochrane at (512) 278-4429.

To register, go to the link at http://www.surveymonkey.com/s/FWTHVDK or call Sherri Hooker at 278-4095.

Attached is a summit invitation. Please spread to other community leaders and encourage them to attend.

We hope that you can participate and will encourage other area leaders to become a part of this important effort.

PS: Hurry to register! This is the last week! September 13-14, Austin TX. 4th Annual Farm and Food Leadership Conference
This two-day event will focus on policy and regulatory issues affecting agriculture and our food supply, including the next Farm Bill, food safety issues, raw milk, Codex, NAIS, water use issues, regulation of slaughterhouses, Slow Money, and more. There will also be workshops to help you become a more effective activist, including how to lobby and how to develop an effective message.

National radio commentator and author Jim Hightower will provide the keynote address at Tuesday's lunch (Monday and Tuesday lunches catered by Dai Due Supper Club, using local and organic foods)!

A full agenda and registration is available at:
http://farmandranchfreedom.org/sff/Agenda.pdf (copied from Boggy Creek's Carol Ann)