Father’s Day is upon us and we’re heating up the BBQ. Whatcha putting on the grill?
Where did your meat come from?
Do you really know?
While kosher meat and chicken have become more widely available in supermarkets, pause and ask yourself if you apply the same high standards that you do when shopping for the most local, sustainable veggies and fruit?
And, it is NOT EASY to find those standards in Kosher beef and chicken. Thank goodness for Grow and Behold.
Grow and Behold was founded two years ago by Anna and Naftali Hanau. They met at Adamah,a Jewish environmental farming program in northwestern CT.
Naf was the greenhouse manager, and went on to work at a small family farm nearby while Anna was the farm manager there for two years. Together, they developed a deep understanding for organic growing practices and its connection to Jewish text and responsibility.
Grow and Behold provides premium (OU Glatt) kosher meat, chicken, turkey and a few other select sausage, pastrami and beef “bacon” products they have developed recipes for.
They source from several small, family owned farms in PA., NJ. and MD.
Their concerns are stated clearly in their mission statement. They “adhere to the strictest standards of kashrut (kosher), animal welfare, worker treatment and sustainable agriculture.”
If you are sourcing from CSA’s or shopping your farmers’ markets, you already know the thrill and confidence you have when you know your farmer. Naf personally visits these family owned farms and their processing centers.
In the spirit of that model, Naf and Anna respond quickly to e-mails and phone calls when customers have questions about their product. While customers place orders on line, they will respond to any and all questions ranging from which product to buy, to pricing, to cooking recommendations.
I have been ordering meat, chicken, turkey and now, sausages, from Grow and Behold for a couple of years now. While delivery is not available to CT., they do ship, nationwide, on dry ice.
I can assure you that the goods arrive in perfect condition and stay super cold due to impeccable packing standards.
A couple of weeks ago I was stocking up on a load of chicken and steaks in anticipation of summer house guests arriving. I was notified by FEDEX that my Grow and Behold package was due on a particular day but felt panicked when I realized that it was pretty warm out and that I wouldn’t be home to pull in the package until eight hours after it arrived. I called Naf, who assured me that the package was packed tightly and abundantly with enough ice to keep the goods safe.
He was right. And I was thrilled.
While I was won over initially, by Grow and Behold’s commitment to proper animal welfare, fair payment to farmers and workers, sustainable and responsible land (water and waste management), concern for distance from farm to table, there are two things that sealed the deal for me.
First, it’s all in the flavor. The chicken tastes fresh,clean and is odorless. If you have ever doubted the freshness of package of chicken as you wondered about the “use by” date, and then reeled from the odor as you unwrapped the package, you know what I am talking about.
The meat has a distinctively rich, sumptuous flavor and texture that results from animals eating grass and roaming freely (yes, they benefit from better muscle tone from exercise, just like we do).
Connect the dots and you may love Naf and Anna’s sentiments as much as I do:
“We’ve been blessed with spending years on organic farms, where watching food grow reminds us daily of the miracle of creation. We invite you to savor the exquisite taste of pasture-raised meats and celebrate the land and people that bring them to your plate.”
Enjoy Naf’s easy recipe for this great BBQ sauce this Father’s Day or anytime.
The large quantity of spices mellows after cooking, so don't be concerned if you taste the raw marinade and it seems too bold. It was just perfect after grilling.
- 2 T olive oil
- 1 onion, diced
- 4lbs Sara’s Spring Chicken pieces (wings, or other parts)
- 1/3 cup ketchup
- 1/3 cup mustard
- 1/3 cup honey
- 4 cloves fresh garlic, minced
- 1 tsp black pepper
- 1 1/2 T curry powder
- 1 T cumin
- 1 tsp paprika
- 1 tsp cayenne pepper
- 2 oz. whiskey (optional)
- Instructions:Heat oil in a pan over medium heat.
- Add onion, and saute until caramelized, 10-12 minutes.
- Place chicken in a plastic bag or Tupperware container large enough to comfortably hold the pieces. Add onions and remaining ingredients
- seal and shake to evenly coat the chicken.
- Marinate for 30 minutes or overnight in the refrigerator.
- Light coals (Naf recommends natural hardwood charcoal) and bank along the outsides of the grill. Arrange chicken in center of the grill (not directly above the coals)
- cover and grill for 10-30 minutes, depending on the size of the pieces.
- Uncover and turn chicken; recover and cook an additional 5-15 minutes until desired internal temperature is reached.