We had a beautiful Field Day this fall! So great to meet so many families from the Vancouver, Washington and Portland, Oregon area. Thank you for coming out, learning where good food comes from, and sharing your Saturday with us!
Hope to meet again ~ The Sturtevant Family
all images © Botany Bay Farm
Hi! I’m Cherie Sturtevant, aka the “Farm Mom.” If you’ve seen our family profile page, you’ll notice that I’m the mother of many. As such, I’ve had a fair bit of experience over the last 30 years raising baby humans, and it’s plain to me...
...that if you want to feel well you must eat well.
I am passionate about making sure what I feed my family builds them up and causes them to thrive. My motto is “Don’t just eat, nourish!” This starts with using the meats that are as different from store-bought meats
as you can get.
Here's Why I Especially Love to Serve our Pork:
(I call it “Limited Edition Pork” since we raise about 30 a year,
compared to the hundreds of thousand raised in CAFOs)
-it has more nutrients
-it has a better fatty acid (omega 6:3 ratio)
-it has no antibiotics, arsenic, ractopamine residue or DNA from GMO’s
-it has no soy allergens
-it came from a pig living the good life: plowing, rooting, wallowing, rolling and scratching against trees!
-it didn’t come from animals fed weird stuff (like plastic or manure!)
-it can be cooked very simply and still taste AMAZING because meat from foraging animals has flavor to begin with, unlike most CAFO-raised meats which tend towards blandness.
Below is a snippet video of our pigs in action this summer!
If you’re convinced that this is the kind of pork you want to feed your family, you can order a whole or half of our few remaining pigs available this season!
You’ll love how being able to pull from a wide selection of Botany Bay Farm pork in the freezer can make your life easier. No shopping. Just thaw, cook up simply, and enjoy an extraordinarily tasty and nourishing meal.
I can see you thriving already! :)
"Farm Mom" at Botany Bay Farm. Illustrator of egg carton slips, and numerous chalkboard designs.
Nothing brings her more joy than gathering her family together for a nourishing food & fellowship.
Our first Field Day of the year was a hit! So wonderful to meet all the farm fans who came out for the tour and activities...even on such a hot day! Here's a peek at the event. The highlight for most kids was holding those baby chicks. Join us for the next Field Day: Saturday, September 16, 2017!
Learn more about our next event by visiting the Farm Events page.
Here is Part 2 of our Spring Egg Recipe series! The last recipe was a yummy pizza-inspired breakfast recipe.
But eggs are not just for breakfast! This flatbread was specifically crafted for a fun "fancy" lunch, or your next Friday night foodie fest (we all need those). ;) The good news? You can feel fairly guilt-free about this dish between it's sour dough crust, pastured eggs, and the green goodness of pesto sauce.
Before we start, let's admire the beauty of the golden color of these uncooked Botany Bay Farm eggs...
Spring time truly is the best time! The yellow color of those nutrient-dense yolks is a witness to this fact. Learn more about the benefits of eggs from our favorite source: The Wise Traditions Podcasts (start with Sally Fallon on animal fats).
Here's an after, when that parmesan makes a perfectly toasty layer over everything...yum!
Depending on whether you like your eggs more runny, or cooked all the way through, you can watch the cooking time and pull flatbread out at 12 minutes cook time (more runny), or leave in for another 3-5 minutes (over-hard).
(We prefer ours with runny yolks, but I made the mistake of not listening for my timer :/ Still delicious though!)
Egg-Topped Prosciutto Flatbread
1 thin-crust flatbread (I used this sour dough pizza crust recipe)
1/2 cup of pesto sauce (here's a good recipe, I added grated parmesan to taste)
4 cups of spinach, thinly sliced--scissors work great for this!
2 teaspoons olive oil
3 ounces prosciutto, thinly sliced
1/2 cup grated Parmesan
6 pastured eggs
Preheat the oven to 450 degrees F. Place your pre-baked flatbread on a baking sheet. Spread pesto sauce all over the crust. Next, snip spinach leaves over the sauce, and drizzle olive oil. Distribute prosciutto, arranging so edges makes a good barrier to hold eggs. Crack eggs onto pizza, positioning yolks to make two rows of 3. Sprinkle parmesan all over. Bake for 12-15 minutes, until egg whites are just fully cooked. Slice & eat!
Here's what's happening Spring 2017 on Botany Bay Farm. We've got chicks, pigs...and a new member to the farm family! :)
See our complete YouTube channel here
Spring time is egg season! And we're loving it. Did you know that in spring chickens lay the most all year, and the eggs are the most plentifully nutritious? It's true! Only with pasture-raised eggs will you notice the marked difference of the yolks being more golden (and therefore, more nutritious!) in spring.
In honor of egg season, we will be releasing a new, weekly recipe for the next 4 weeks to get you inspired!
In Europe, chefs are keen to hone in on cooking with the change of season. Let's channel our inner chefs and do the same! Here's an Italian inspired recipe: Breakfast Pizza Quiche! In lieu of a crust, we allow the "egg-y" edge to firm up on it's own, complimented with cheesy, mozzarella goodness.
Breakfast Pizza Quiche
2 cups of shredded potatoes
10 Botany Bay Farm pastured eggs
2 TB of milk
2 TBS of grass-fed butter, melted
1/2 tsp oregano
2 tsps of basil
dash of salt & pepper
1/2 lb of cooked pork sausage (we used our pastured pork sausage!)
1 roma tomato, diced
1/2 cup of torn spinach
1/2 onion, chopped
1 cup of mozzarella cheese, divided
Preheat oven to 375 degrees fahrenheit. Grease an 8x8 glass pyrex baking dish for a *tall quiche. Pour potato shreds into dish. In a separate bowl, beat eggs with milk, butter, and spices. Pour egg mixture over potatoes. Finally sprinkle in pork sausage, tomatoes, spinach, onion, and 1/2 cup of cheese. Gently mix within dish. Top with remaining cheese, and 4 tomato slices for garnish--if desired. Bake for 40 minutes, or until edges are golden brown and center no longer jiggles. Buon appetito!
*If you want a wider, more shallow quiche, or if it looks like it will spill over, try a 9x13 pan at your discretion.
This week, a tour group from the annual Nutritional Therapy Association (NTA) conference visited. The weather surprised us with snow, but the attendees were still very engaging, and asked farmer Caleb many questions about how things worked. It's a huge confidence booster for us farmers when people value our pasture-based, and rotational grazing practices! Thanks again for visiting, NTA!
Something we share in common with nutritional therapists is a desire to see a revolution in the principles that impact our health! Here's a review as to what some of those are:
illustrated by Cherie Sturtevant
There's no doubt about it--almost everybody loves bacon. The real question is: what are you "bakin' in you bacon?"
If the meat is from standard, factory-raised pigs, you may want to think again. In addition to the gross unsanitary conditions these pigs are raised in, and the GMO feed they are given, there is yet another reason to steer clear: ractopamine. Ractopamine is an unstable drug used to boost growth rates of pigs. Side effects have included cardiovascular issues (on a human who was tested with drug), and the inability to walk/stand (for pigs). How sad!
Due to the safety hazards of pork tainted with ractopamine, multiple countries have banned meat from the U.S.
Here's a few quotes from our latest comic for you to look into:
“Like dozens of countries, China bans the use of Ractopamine that is fed to more than three-quarters of American hogs to help them gain muscle faster while eating less grain.” August 2015 -www.bloomberg.com
“China halts some U.S. pork imports over feed additive use.” August 2014 -www.reuters.com
“China wants nothing to do with America’s drugged-up pork. ” August 2015 -grubstreet.com
“This is a safety issue. There can be no compromise. The EU, Russia, and China, among other countries voted against the decision by the International Food Code to allow some residual content of Ractopamine in meat.”
-globalmeatnews.com March 2013
So, what's the solution? Pasture-raised pigs! See how ours are raised below.
(Pssst, show your kids this video. They'll love the little piglets!)
Raised rooting happily within our fir tree forest, our pigs are GMO-free, soy-free and drug-free!
Enjoy nutrient dense meat to feed you and your family.
Pair with our Favorite Bill's Blue Cheese Dip! Scroll down for recipe.
all images © Botany Bay Farm
June 20, 2016 / by Caleb Sturtevant
How do you know you are getting a good product from your local farmer? Are you looking for natural food in your area, but are unsure about what to ask? These questions will help guide you in your search for pasture-based meat and eggs:
1. Can I visit the farm for a tour or just to pick up products?
What's on the label may not match the farm’s actual practice. The best way to learn how they operate is by visiting in person. Respect peoples’ privacy of course, but be wary of farms that discourage visitors. Many farms have a once-a-year tour for customers. Getting connected with your local food system is fun for the whole family. Make it a weekend outing.
How I Answer: Yes, you can visit—we enjoy making it possible for you to do so. This year we have two, Field Day tours scheduled on June 25th & September 17th, 2016. During this time we walk you around Botany Bay Farm to answer your questions, and explain how we tend our land and animals. Another option is during our Scheduled Sale Days: when you purchase products off the farm, you can see the place yourself. If you would like to get a group together, we offer personal tours. Contact us.
For animals to be considered “pastured” it means they are outside on fresh grass.
2. How often do you move your animals/field shelters?
The more frequently animals are moved, the better. For animals to be considered “pastured” it means they are outside on fresh grass. (Winter is the exception; this is when pastures stop growing). If animals are moved to fresh pasture regularly it provides them with fresh forage, while getting away from yesterday's manure. Moving a flock/herd at least once a week is a fairly-well pastured practice. *Note: “free-range” does not mean pastured. Free-range only means the animals have access to the outdoors.
How I Answer: During the growing season, March-November, we are constantly moving our animals to fresh pasture. Pigs move the slowest with a new paddock each week. Cows and layer hens move every 2-3 days, and broiler hens move every day. The broilers (meat chickens) go out on pasture from the brooder once they are 3-5 weeks old, depending on the weather.
3. Do you feed your animals GMOs? And do you supplement your grass-fed beef/herbivores with grain?
The use of genetically-modified organisms is risky to both an animal's health & yours. We’re committed to being gmo-free! (Learn more about the harm of GMOs here). When it comes to beef, grass-fed normally means that the animal is raised on grass alone. However, more conventional farmers are eyeing this growing market. An example of how they take advantage of the “grass-fed” beef title is: they raise their cattle on grass first, but the finish them with grain. These farmers think a cow eating grass when it was younger makes it “grass-fed,” even if it eats grain for the last three months of its life. Grain diets completely change the taste and nutritional make-up of an herbivore's meat. Some farms use a little grain as a way of teaching and controlling animals. Still, be on the lookout for farmers that are dishonest with "grass-fed" in their advertising.
How I Answer: No, we do not supplement our pastured beef with grain. When raising pastured lamb we occasionally would give them a very small amount of grain to move them long distances. This kept the flock together and gave them motivation to move. Our cows are raised only on grass and hay. Chickens & pigs receive our custom gmo-free & soy-free feed.
4. How often do you medicate your animals, and what do you use?
Relying heavily on pharmaceuticals to keep animals alive is an unethical practice. Antibiotic fed animals’ result in a two-fold problem: meat tainted with medication, and a sickly animal that is nutritionally deficient. Some farmers will use medication on the rare occasion one, “off” animal fell sick. This is a more tolerable case. It's up to your discernment on how important this is to you. You do have the right to know how the animals are treated. Antibiotics are another tricky matter; oftentimes poultry producers will say, "We don't feed our chickens antibiotics.” What they won't tell you is they put it in their water; the easiest way to medicate.
How I Answer: We rarely need to medicate animals. When we do, we use natural remedies. For pigs we use wood charcoal and diatomaceous earth as a dewormer. For other animals we use herbal or essential oil remedies. For example, with our beef cattle we use a natural dewormer and have supplemental kelp to provide iodine and natural minerals. We do not use industry pharmaceuticals. To combat sickness, we ensure our animals have a vibrant immune system, and a healthy natural environment.
Find a farmer that's open, honest and trustworthy.
5. Ask yourself: "Can I trust this person/farm with growing my food?"
Everything ultimately comes back to trust. One glance at meat in the supermarket does not inform you what happens behind the scenes, and who is growing your food. Find a farmer that's open, honest and trustworthy. Good farmers love having customers care about what they are doing.
How I Answer: You'll have to visit Botany Bay to answer that question yourself! Come to our first Field Day of 2016: Saturday June 25th, 10-3. Tours begin at 10:30 am & 1:30 pm, and last about an hour. We look forward to meeting you ~
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