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Dear Heritage Foods USA Supporter,

Every few years a farmer comes along that changes the direction Heritage Foods USA. In 2001 Frank Reese of Good Shepherd Ranch introduced us to Heritage turkeys and we collaborated to resurrect the national market for these birds, encouraging hundreds of small families to transition to using heritage genetics on their farms. In 2005 Mark Newman introduced us to a weekly supply of pasture-raised Berkshire pigs, processed at Paradise Locker Meats, that snowballed into a network of farms that provide the best tasting pork on the planet to you and to the best restaurants in 20 states.

Today we are proud to introduce you to Leaping Waters Farm, owned and operated by the Bradford Family of southwest Virginia. In the coming months and years you will taste some of the rarest delicacies in the world including Ancient White Park cattle, Large Black pigs and Chocolate Heritage turkeys. If our efforts succeed a network of Virginia universities will transition their menus to include products from Leaping Waters and a network of farms like it. The model created here can be replicated elsewhere.

Believing that the best way to support good famers is to buy from them, today we feature Ancient White Park beef. Leaping Waters Farm is home to the third largest herd of this "threatened"* breed in the world. It was a White Park loin from a herd owned by the royal family that King John I knighted, forever turning that cut into a Sir-loin! Read more about this sale below.

Leaping Water Farm Details

Owned by the Bradford Family
Town of Shawsville, Virginia
About 25 miles Southwest of Roanoke, Virginia
Heart of Southern Appalachian Mountains between the Alleghany Highlands and the Blue Ridge, both regions covered on the historic Appalachian Trail.

200 years as working farm
110 acres, due South of Poor Mountain
1200-foot elevation, rolling hills
Temperate Deciduous Forest, average temperature 50 degrees, average rainfall 30-60 inches a year
Does not rain for 2 months sometime in summer

Four seasons of equal length:
Spring: March – May -- extremely wet, mud, planting season, cool nights
Summer: June – August -- 85 – 105 degrees for 7 hours a day, hay season (4 cuttings)
Autumn: September – November -- Harvest season, fireflies are out, tomatoes are done, pigs to slaughter, turkeys, fishing, campfires
Winter: December – February -- Harvest timber, very cold, heat house solely with wood, pushing snow, feeding animals hay and stockpiled forage

Population:
6 Humans, 2400 Heritage Turkeys, 43 Ancient White Park Cattle, 22 Large Black Pigs, 5 Berkshire Pigs, 10 Great Pyrenees Dogs, 7 Barn Cats.


Above map drawn at this establishment: Le Bistro/125 Cambell Ave/Roanoke, VA 24011/Tel: 540-206-2611, May 15th.

Grasses: Indian Grass, Timothy, Orchard Grass, Alsike Clover, Crimson Clover and White Clover

Water: The North Fork of the Roanoke River runs through the farm. The headwaters of the Roanoke River are located 1 mile away from the farm. The Roanoke River flows southeast across the Piedmont, to Albemarle Sound.

Soil: The Bottom – loamy soil that resembles texture of cake batter, comes from the river bottom, some of the oldest soil in the world
Soil: The High Pasture – compact clay, drains well, bull pine provides good cover for cattle

This is part of one of the most diverse ecosystems on the planet. Moving from the river bottom to the top of the Blue Ridge one will cross flora that ranges from southern Georgia to Canada. This diversity gives the animals a huge variety of forage throughout the year, forage that the Ancient White Parks and Large Blacks utilize to improve their condition in every season.

Additional acres: 650 leased from neighbor, home to 150 Ancient White Parks (300 by 2012)

Leaping Waters Farm Production Schedule:
6 Ancient White Park cows a month September 2010 to September 2011
12 Ancient White Park cows a month September 2011 to September 2012
Heritage Turkeys for Thanksgiving
Four processings of Large Black pigs a year
Smoked and Cured Large Black Hams 400 days after processing


Today's Featured Food of the Week:
Ancient White Park Grassfed Eighth Cattle!

$550 delivered - about 40 pounds ($13.75 per pound, delivered)

Ancient White Park Eights are available to arrive on any Tuesday through Friday: The week of May 31st, June 28th, July 26th, August 30th. Supply is very limited. Call Heather at 718-389-0985 with questions.

Hearst Ranch Eighth cattle will also be made available June 17th

Eighth Cattle are Cut As So:

Bone-in & Boneless Filet Mignon.....................................................4 12oz steaks
Bone-in Rib Steaks..........................................................................4 18oz steaks
Bone-in New York Strip..................................................................4 15oz steaks
Top Sirloin.......................................................................................2 12oz steaks
Chuck Cross Rib.............................................................................2 16oz steaks

Either
London Broil....................................................................................1 22oz steak
Or Flatiron.......................................................................................2 12oz steaks

Either
a Sirloin Tip Steak............................................................................1 28oz steak
a Round Steak..................................................................................1 16oz steak
a1 Flank Steak.................................................................................1 22oz steak
or a2 Tri Tip Steak...........................................................................1 22oz steak

OR
b Round...........................................................................................2 16oz steak
b Skirt.............................................................................................1 29oz steak

Premium Stew Meat.........................................................................2 32oz
Fajita...............................................................................................1 32oz
Ground Beef....................................................................................10 32oz


RECIPES

Peposo - Tuscan Stew by Chef Jody Williams of Gottino Restaurant in NYC
Braised beef in red wine, tomatoes and cracked black pepper...

Ingredients
Red wine (chianti) ( 3cups)
Garlic (2 heads halved)
Chopped tomatoes (6 cups)
Flour (1 cup)
Olive oil
Salt and cracked pepper to taste
Rosemary sprig
About 5 pounds of almost any cut, preferably Premium Stew Meat or Fajita or Tri-Tip or Round or London Broil

Directions
1 break down the tri tips into stew meat
2 season the meat chunks and dust with flour
3 place in a  Dutch oven over high heat and caramelize the beef in olive oil  until golden brown....
4 add red wine, tomatoes, Rosemary sprig, cracked pepper
5 place in 350 oven covered until tender (2hrs)
To serve spoon over grilled country bread or polenta

Beef alla Pizzaiola from Saro Di Liberto – translated by Erin Laverty

Ingredients
2 tablespoons olive oil
2 garlic cloves, chopped
4 slices (1/2 lb. total) beef
1 can diced tomatoes
8 oz. green and black olives, sliced
Oregano to taste
Salt to taste
Pepper to taste

Directions
1.Preheat oven to 400 degrees.
2.Put a small skillet over medium heat.
3.Add olive oil and garlic.
4.Add beef, and brown for 2 minutes on each side.
5.Then in a baking dish, put the beef, tomatoes, olives, oregano, salt and pepper.
6.Place in oven for 30 minutes.

Sloppy Johns by Fountain Prairie Inn

Ingredients
1 14 1/2 oz can crushed tomatoes
1 large onion, chopped
4 gloves garlic, finely chopped
2 tablespoons butter
1 medium carrot, finely chopped
1 stalk celery, finely chopped
2 lbs ground beef
1 tablespoon chili powder
1 teaspoon cumin, ground
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
1 1/2 tablespoons brown sugar
6 rolls, split

Directions
Cook onion and garlic in butter in a 12 inch heavy skillet over medium high heat stirring occasionally, until onion begins to brown.  Add carrot, celery and 1/2 teaspoon salt and cook, stirring occasionally until vegetables are softened.  Add beef and brown, breaking up lumps, 5-6 minutes.  Add chili powder, cumin, 1/2 teaspoon salt, 3/4 teaspoon pepper and cook for 2 minutes.  Add tomatoes, wine, Worcestershire sauce and brown sugar, and boil, stirring occasionally until sauce has thickened, about 6 minutes.  Season with more salt if necessary and sandwich inside rolls.  Serves 6.

Lidia's Manzo in Guazzetto by Chef Dan Swinny and Cody Hogan of Lidia's Kansas City
Braised Beef Ragu

Ingredients
1/2 ounce dried porcini mushrooms (about 8 slices)
1 cup hot water
4 fresh or dried bay leaves
2 sprigs fresh rosemary
4 cloves1/3 cup extra virgin olive oil
1 large onion minced
1 cup shredded carrots (about 1 carrot)
2 tablespoons chopped pancetta or bacon
3 pounds boneless beef stew meat, trimmed of fat and cut into 1-inch cubes
Three or four 2-inch pieces of meaty veal shank, breast, or neck bones (optional)
1/3 cup flour (for dusting the meat and bones)
2 cups good, hearty red wine (a Cabernet Sauvignon, Chianti, or even better, a Barolo)
2 tablespoons tomato paste
4 cups chicken stock or canned low-sodium chicken broth
Salt and freshly ground black pepper

Directions
Soak the dried porcini in 1 cup of the hot stock until softened, about 30 minutes. Strain the soaking liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms and rinse them briefly under cold water. Reserve the mushrooms and strained liquid separately.
Tie the bay leaves, rosemary and cloves securely together in a 4-inch square of cheesecloth. Season the meat with salt and pepper, and lightly dust it with flour.
In a large, deep, nonreactive casserole or stockpot, heat the olive oil over medium heat. Add the onions and pancetta and cook, stirring, until the onions are golden and soft, about 5 minutes. Add the carrots and cook, continuing to stir, about five minutes more. Add the beef and the bones, if using, and stir until the liquid given off by the meat evaporates, and the meat is beginning to brown, 10 to 15 minutes. Add the cheesecloth bundle of herbs and stir, then pour in the wine, increase the heat to high, and cook until the wine is reduced by half, about 10 minutes. Add the tomato paste and mushrooms. Stir slowly until the tomato paste is evenly distributed, then stir in the reserved mushroom liquid. Simmer for 5 minutes. Add the half of the chicken stock and bring to a boil. Reduce the heat to a simmer and cook, uncovered, adding the remaining stock a small about at a time to keep the level of liquid more or less the same, until the beef is tender and the sauce has thickened, about 1 hour and 15 minutes (sometimes longer for tougher cuts of meat).
When the guazzetto is finished, the sauce should be syrupy. If not, increase the heat to medium-high and boil, stirring often to prevent sticking, until the sauce is thickened. Season with salt and pepper. To serve, toss cooked pasta in the sauce and serve immediately.

Black Trumpet Mushroom Crusted Flat Iron Steak by Chef Cory Stewart of Americano Restaurant at Hotel Vitale, San Francisco

Ingredients
4 -10 oz Piemontese Flat Iron Steaks
4 Tbsp dried black trumpet mushrooms- pulverized or blended fine
2 Tbsp coriander seed, ground fine
2 Tbsp fennel pollen
2 tsp black pepper
kosher salt
4 Tbsp extra virgin oil
2 cloves garlic
2 tbsp neutral flavored oil- grapeseed, canola or safflower
1 lb arugula
1 lemon
1 extra virgin olive oil
Parmigiano-Reggiano

Directions
Combine all dry spices and mushrooms, (except salt). You will have more of this versatile rub than you will need for this recipe. Save it for other uses.
Crush garlic in mortar (or with the side of your knife) add to olive oil. Rub steaks with olive oil until uniformly and lightly coated. Season steaks generously with kosher salt. Lay steaks on a flat work surface and rub with mushroom spice mixture until mostly covered.
Heat a cast iron pan over medium-high heat, once the pan is hot, add your neutral oil. Once the oil shimmers, lay the steaks down. Be sure that your pan is large enough to accommodate the size of steaks you are cooking, if you crowd the pan, they will not cook properly and the rub will fall off- Cook in batches if necessary. Allow steak to caramelize on both sides, but take care because the crust will burn if your pan is too hot, or if there is not enough oil in the pan
Cook the steaks to your desired temperature. Medium is the ideal temperature for this special cut of meat. Piemontese flat iron steak is blessed with decent marbling that becomes quite succulent and stays intact when cooked medium. Be sure to allow your steaks to rest before slicing them. Sprinkle A few crystals of high quality finishing salt, such as Maldon, right before serving.
Serve with arugula , simply dressed in extra virgin olive oil and lemon juice and a few shavings of Parmigiano-Reggiano.

*According to The American Livestock Breeds Conservancy – albc-usa.org


Heritage Foods USA
The Source for Authentic American Heritage Foods

Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

Contact us with questions or ideas, look out for weekly announcements and read new recipes, by visiting: www.HeritageFoodsUSA.com.

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402 Graham Ave. Box 198
Brooklyn, NY 11211

Tel: 718-389-0985
Fax: 718-389-0547

 


 
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