Helder~Herdwyck Farm is OPEN September 16 and 17, 10 am to 4 pm, with a special discussion and pasture tour each day at 1 pm. Learn about Holistic Management, Rotational Grazing, Intensive Management Grazing, Grass fed meats and why they are better, and more. Bring a cooler and stock up, or order bulk meats and save! Visit our rare breed Herdwick sheep, once owned and raised by Beatrix Potter! See spinning demonstrations, locker hooking and other things you can do with wool! Fine Herdwick yarns and roving, and many Fiber Arts tools, books and equipment for sale. Say hi to the hogs, chickens, turkeys and ducks. Herdwick sheep for sale! Celebrate our 5th year doing business as Helder~Herdwyck Farm!
The Voorheesville Farmer's Market starting opened June 21, 2017, and runs Wednesdays 3:30 - 6:30 pm, through October.
Located at the First United Methodist Church, 68 Maple Avenue, Voorheesville, NY, 12186. We have an assortment of fresh, Pastured Eggs, Pork cuts, Herdwick Lamb, Whole or Half Chickens, Rabbits and more! Feel free to call ahead to order, and stop by the market to pick up, too! Wednesdays: June 21 June 28 July 5 July 12 July 19 July 26 August 2 August 9 August 16 - We will NOT be at the market August 23 August 30 September 6 September 13 September 20 September 27 October 4 ?
Lard is healthy! In recent generations, lard has seemed to completely disappear from home kitchens. Until the early 1900’s, lard was a staple cooking fat across the globe. It was the secret to perfectly flaky pie pastry, crispy fried chicken, melt-in-your-mouth biscuits and luscious gravy. Now, when people hear the term lard, they immediately conjure up a vision of clogged arteries. It’s time to set the record straight – lard is a healthy cooking fat and deserves to make a comeback in kitchens everywhere.
1. Lard is heat stable When it comes to determining the stability of a fat, it’s all about chemistry. Saturated fats have single bonds between all the carbon molecules of the fatty acid chain and are therefore the most heat-stable. That’s because single bonds, when it comes to the fatty acid carbon chain, are relatively difficult to break. Monounsaturated fats have one double bond replacing a single bond in the carbon chain. Double bonds in fatty acids are unstable and can break with heat. Polyunsaturated fats are the most unstable, because they have numerous double bonds in the carbon chain. When the double bonds in mono- or polyunsaturated fats break, the fatty acid undergoes a process calledoxidation. Why are oxidized fats bad? In a nutshell, oxidized fats = free radicals. Free radicals = cell damage. While we inevitably have some free radicals in our body, we should minimize these damaging molecules as much as possible to protect health and reduce inflammation. According to Mary Enig, author of Know Your Fats, lard is typically 40% saturated fat, 50% monounsaturated fat and 10% polyunsaturated fat. (Pastured hogs consuming a diet supplemented with grain or coconut will have a lower percentage of polyunsaturated fat – a good thing!). The percentage of saturated fat in lard protects the more vulnerable mono/polyunsaturated fats from oxidizing with heat, making lard an excellent choice for cooking and baking.
2. Lard is heart-healthy "Lard is an animal fat, and it is high in saturated fat and cholesterol. Doesn’t that mean it raises my risk for heart disease?” The pervasive myth that animal fats increase the risk of heart disease is just that – a myth. Our great-great-grandparents consumed lard and butter and experienced extremely low rates of heart disease. Lard is part of a healthy diet and will not give you heart attack:
An analysis of more than 300,000 people published in the American Journal of Clinical Nutrition shows that there is no evidence that saturated fat consumption raises the risk of heart disease (1)
A low fat diet has been shown to increase triglycerides, which is a risk factor for heart disease (2)
The Women’s Health Initiative studied nearly 50,000 post-menopausal women – one group of women were told to follow a low fat diet, and the other group continued to eat “normally.” After 8 years, there was no difference in the rate of heart disease or cancer between the groups. (3)
Numerous other large studies have found no benefit to a low fat diet (4)
The director of the large Framingham Heart Study concluded, “We found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories, weighed the least and were the most physically active.”
Saturated fat intake raises HDL cholesterol, which is associated with a reduced risk of heart disease (5)
The “diseases of modern civilization” including heart disease and diabetes skyrocketed as animal fats were replaced with factory fats including vegetable oils and margarine. Take a look at the graph here.
The cholesterol content of lard is health-protective, not dangerous (see reason #9 below)
3. Lard is neutral flavored Like me, many of you choose to cook with coconut oil because it is a heat-stable cooking fat. Coconut oil does impart a mild-to-moderate coconut flavor to dishes, however. And while I enjoy the flavor, sometimes I want a neutral-flavored option. That’s when I choose lard. For sautéing and deep-frying, nothing beats the cooking properties of lard. It creates a divinely brown crust to vegetables and meats without a distinct flavor. Due to the neutral flavor, it also works exceptionally well in baked goods (see #7).
4. Lard is economical I purchase quart-sized tubs of lard from my local farmer for $7.50 a quart. You will likely be able to find pastured lard at a similar price. If not, you can request pastured hog fat from your butcher and then render lard yourself (it’s very simple, here’s a tutorial). When it comes to healthy cooking fats, lard is definitely the most affordable. For example, my other favorite cooking fats – coconut oil and grassfed butter – cost exponentially more.
5. Lard is high in vitamin D Lard is the second highest food source of vitamin D, after cod liver oil. One tablespoon of lard contains 1,000 IU’s of vitamin D. Also important, vitamin D is a fat-soluble vitamin so it requires fatty acids – including saturated fatty acids – to be absorbed and utilized in the body. Lard provides the perfect package of vitamin D along with the required fatty acid cofactors. Other food sources of vitamin D, including pastured egg yolks and liver, pale in comparison to the amount of vitamin D in lard. There is a catch, however: only lard from pastured hogs contains vitamin D, since the pigs must have access to sunlight to synthesize the D and store it in their fatty tissues. Grocery store tubs or sticks of lard are from confined, antibiotic-laden pigs and should be avoided. Purchase your lard from a butcher or farmer who can tell you how the pigs are raised.
6. Lard is sustainable Pigs are easily adaptable animals that can thrive nearly everywhere. Raising pastured hogs is a practice that produces a sustainable source of meat while improving the health of the environment. By rooting and foraging, hogs help to turn over topsoil and naturally fertilize the ground. You know what’s not sustainable? A bagillion acres of genetically modified, pesticide-drowned, synthetic-fertilizer-laden corn used to produce corn oil. Just saying…
7. Lard is local Purchasing a pastured pork and lard from your local farmer has a very low carbon footprint. I drive 5 minutes away to collect my weekly eggs, raw milk, pastured meat and lard at a designated pick-up spot. These items are delivered from a farm about an hour away. So my lard comes from a source that is a 65 minute drive away from my house. My coconut oil, on the other hand, comes from the Philippines which is many, many more minutes away from my house. Just saying…
8. Lard is great for baking You may not think that lard pairs well with sweet foods, but traditionally lard was used for deep frying donuts and making flaky pie crusts. If you haven’t made a pie crust with lard, you are in for a beautiful surprise! In baked goods, lard lends tenderness and moisture without a discernible flavor. I love using it in my Sweet Spiced Coconut Flour Biscuits. Substitute lard for coconut oil, vegetable oil, shortening or butter in your baking recipes.
9. Lard is a healthy source of cholesterol lard ranks #18 in foods richest in cholesterol. As a healing agent in the body, levels of cholesterol rise during periods of stress or when inflammation is present. Studies show that cholesterol consumption does not carry a cause-and-effect relationship with blood cholesterol levels. This is because the body produces the cholesterol it needs. Providing cholesterol through good quality fats, however, reduces the burden on the body to produce cholesterol. Dietary cholesterol from whole foods like lard supports inflammation management and hormone production. As a matter of fact, numerous studies associate low blood cholesterol levels with:
A higher risk of committing violent crime and suicide (11, 12)
A higher risk of dementia and Alzheimer’s disease (13, 14)
10. Lard is traditional When I’m asked for simple advice for avoiding unhealthy foods, I give two simple rules of thumb:
“Avoid any food with a TV commercial.”
“Avoid any food that your great-great-grandmother wouldn’t have recognized.”
What are some examples of fats that don’t fit these guidelines? Canola oil, corn oil, fake butter, cooking spray and reduced-fat dairy products. Lard, however, was enjoyed by your ancestors thousands of years ago. My great-great-grandmother, a hard-working Danish woman who lived to the ripe old age of 107, grew up on copious dollops of lard, homemade sauerkraut and gallons of fresh milk from the family cow. You won’t see it advertised on TV, either, because large corporations won’t make money promoting the products of your local farmer. Do you use lard in your home? Do you remember your grandmother or great-grandmother using lard in her kitchen?
What are you waiting for? Get your back fat or leaf lard to render your own lard from Helder~Herdwyck Farm!
Practice Pasture-to-Plate dining and support your local farms and economy! Pre-order NOW and SAVE on your healthy local meats! All our meats are pastured and we never use hormones, steroids or antibiotics. Slow grown, naturally, our meats are nutrient-dense, sustainably and humanely produced. You'll taste the difference! Pre-Order the following with deposits as required and save an additional 10% over preorder prices on your total order!: One whole hog - custom size Minimum 10 chickens Mimimum 1 Turkey Get your order forms at our products page for each meat. Buying in Bulk saves you $$$. Buying Local makes America great again. Buying pastured meats improves your health, reduces toxins. Know your Farmer, Know your Food! Call us at (518) 872-9081 with any questions and to place your order. We accept most major CC, too! Delivery of product will be based on processing times. Chickens ready mid summer, hogs and turkeys in the fall. Final costs determined at that time.
.We are stocked up with winter-raised, pastured pork, have a few roasting chickens, guinea hens and rabbits, too.
NEW! Our very limited, rare, Herdwick Lamb cuts. We had one lamb available this season, that's how rare. It's going fast, so don't miss out. The only holistically and sustainably raised grass fed Herdwick Lamb outside England, if not in the world!
Previously served at Crabtree's Kittle House Restaurant and Inn, it is reported to the chef by customers that our Herdwick Lamb is "the best tasting lamb we've ever served!"
Buying is easy, call or email to place your order and we can arrange for you to pick up and several locations, or on farm. Delivery available for additional fee. (518) 872-9081 email@example.com
I am participating by invitation, as one of the Farmers on the the panel.
February 11, 2017 - The Path to Your Farm Dream - Beginning Farmer Workshop CCE Albany County, 24 Martin Road, Voorheesville, NY, 12186 9:00 AM - 4:00 PM The cost for attending this workshop is $40 for the first person or $60 for two. To register online: https://reg.cce.cornell.edu/BegFarmerWkshp_201. To register by phone, pay by credit card or more information, contact Tove Ford at 518-765-3518.
Link at https://www.facebook.com/events/787401284740262/
Are you thinking about or have a desire to grow and sell some agricultural products? Did you start growing and selling agricultural products in 2016 and would like some more help? This day long workshop will help you to better understand various aspects of starting a farm. From attending the workshop, you will: Gain ideas on where to get financing to start a farm What to look for when looking for land, buildings, etc. to start a farm business Gain ideas on how to market and sell the products I would like to grow A better understanding of what regulations you need to be aware of
Erin Bradt, 6th+ generation farmer, is co-owner with husband Ray and manager here at Helder~Herdwyck Farm. Located in the Helderberg Mountains of upstate New York, Erin also owned and managed The Wren's Nest, a fiber arts supply business she opened in 2002. Selling a variety of fiber arts equipment and supplies, it is being phased into the Farm business. Erin teaches frame loom weaving and punch-needle rug making, as well as spinning. A 2013 graduate of Holistic Management International's Beginning Women Farmers class and 2014 Annie's Project class, Erin oversees the holistic management and sustainable practices of her family farm. Her fondest endeavor is continuing the introduction of Herdwick sheep to the America's. A valuable breed to the future of agriculture.