Renae and "Pet"

Located in Rupert Idaho, all of the milk produced by Organic Acres comes from a 50 cow, single family dairy, owned and operated by Don and Renae Halverson and their family in Rupert, Idaho. Organic Acres has been USDA Certified Organic since Oct. 2008, but organic practices have been used for many years prior. Milk is processed in a nearby organic bottling plant, and the dairy cows get the majority of their feed from pasture during the growing season. When they are not on pasture, the cows are housed in open lots and fed hay grown by Organic Acres. All animals on the farm are treated with kindness and respect, including being housed in stalls bedded with straw during bad weather. Unlike factory dairies, Organic Acres cows stay in the herd for many years because of access to outdoors, exercise, and gentle handling.

The Halversons have been milking cows for 23 years and have had many mother-daughter pairs in their herd. Calves are hand raised by Renae and moved to pasture after they are weaned. They remain pastured on the farm from birth until they have their own calves and join the milking herd. It is not uncommon for them to come running when they hear her voice!

The Halversons take pride in their farm, their dairy, and their milk. They are committed to providing top-quality organic milk “from our family to yours.”

For more information about Organic Acres, visit http://organicacresidaho.com

Our Meat Counter

The following is a list of definitions for individual meat/fish industry product labeling:

Sustainable: Any farming or ranching organization committed to utilizing growing techniques that are proven to make the least possible impact on the eco system.

Applicable examples pertaining to the beef/dairy industry:

Applicable examples pertaining to seafood industry:

• Following the Monterey Bay Aquarium guidelines (keeps you updated on what is safe to consume and sustainable
• No over fishing
• No bottom dragging for fish (shark is often fished this way)

All Natural: Customers must be wary of the “All Natural” label. It is important to have a strong rapport with your butcher/fishmonger. Establish an environment of trust and ask specific questions about product claims. The term “all natural” most often means no antibiotics or hormones were administered via injection. There still exists problems with suppliers adding these elements to animal feed.

Free Range: This means livestock were allotted a certain amount of acreage per number of head. This industry practice is believed to promote a healthier/less stressful environment for livestock.

Grass Fed: This category label applies predominantly to the beef industry.  This growing practice is the most important principle applied to cattle husbandry. Grass fed cows derive from their natural diet more omega-3 essential fat than commercially grown cattle.

Certified Organic: In order to be certified organic all animals must be certified organic. This means the brood stock must also be certified organic.  All animals in the organic food program must be birthed organic. All feed fed to the animals must be certified organic, including pasture, hay and grain. So, the land they roam on and everything the cattle are fed is certified organic.

Boise Co-op Meat Department proudly offers a large variety of pork and chicken sausages, that are made daily, varying by popularity or special order!  The meat department employees have created their own delicious recipes, with original and unique flavors not found elsewhere.  The staff is also happy to make a sausage in which you, our sausage loving customer, pick the spices!    Sausage can be special ordered with a 24hr notice.  The pork is shoulder meat from Salmon Creek Farms shoulder and the chicken is Petaluma Poultry “Rocky” leg meat.

Here is a list of our delicious handmade sausages:

Pork Sausages:

-Sweet Italian: fennel seed, anise, fresh garlic, salt, honey, white pepper, celery seed, and coriander

-Hot Italian: salt, fennel seed, chili flakes, paprika, cayenne, caraway seed, coriander, coarse black pepper and fresh garlic

-Red Hots: fresh garlic, fine black pepper, salt, cayenne pepper, ground bay leaf, cumin, chili flakes, paprika,chili powder and liquid smoke

-Mild Italian: salt, fennel seed, caraway seed, coriander, coarse black pepper,fresh garlic and thyme

-PBJ (pear blueberry jarlsberg): grated jarlsberg cheese, frozen blueberries, grated pears,  salt, dijon mustard and fine black pepper.

-Maple Bacon Chipotle: coriander, ground fennel, sage, salt, fine black pepper, marjoram, savory, maple syrup, chopped bacon and canned chipotle peppers

-Chorizo: roasted red peppers, fresh garlic, paprika, beef stock, powdered milk, salt, chili powder and coriander

-Kielbasa: salt, fresh garlic, coarse black pepper, marjoram, powdered milk and liquid smoke

-Polish: salt, coarse black pepper, marjoram, savory, allspice and fresh garlic

-Linguisa: fresh garlic, fine black pepper, salt, cayenne, marjoram, paprika and vinegar

-Andouille: pureed onion, powdered milk, balsamic vinegar, cayenne pepper, coarse black pepper, chopped garlic, paprika, thyme, liquid smoke, ground bay leaf, cumin and salt

-Potato: ground beef, ground pork, sage, white pepper,onion and cooked potatoes.WE NEED A 48 HOUR NOTICE FOR THIS SAUSAGE!!!

-Ultimate Baked Potato: cooked potato, chopped bacon, green onions, cheddar cheese, salt, onion powder, fresh garlic, fine black pepper and savory. WE NEED A 48 HOUR NOTICE FOR THIS SAUSAGE!!!

-Maple: coriander, salt, sage, fennel, marjoram, maple syrup and black pepper

Chicken Sausages:

-Romano Arugala: romano cheese, arugala, dried basil, rosemary, fresh garlic, salt and onion powder

-Broccoli Cheddar: broccoli, salt, sharp cheddar cheese, fresh garlic, white pepper, carrots, white onion and paprika

-Enchilada: salt, cayenne, chili powder, cumin, black pepper, canned jalepenos, fresh jalepenos, cilantro, green onion, red  enchilada sauce, canned green chilis and cheddar cheese

-Cordon Bleu: swiss cheese, ham, salt dijon mustard, white pepper and onion powder

-Black Bean Cilantro: hot salsa, cooked black beans, salt, jalepeno, dry jack cheese and fresh cilantro

-Buffalo Style: tabasco, green onion, salt, black pepper, chili powder, coriander, paprika, cayenne pepper and blue cheese

-Pesto Parmesan: pesto, shredded parmesan, salt and fine black pepper

-Red Pepper Basil: roasted red peppers, fresh garlic, fresh basil, coarse black pepper and salt

-Spinach and Feta: fresh spinach, feta, marjoram, salt, black pepper and fresh garlic

-Sweet Asian: brown sugar, soy sauce, diced pineapple, green onion, white pepper, fresh garlic and fresh ginger

-Apple: chopped apple, cloves, coriander, cinnamon, ginger powder, salt and white pepper

-Basil: salt, fresh garlic, fine black pepper, marjoram and dry basil

-Lemon Dill: chopped dill, chopped chives, chopped green onions, lemon zested and juiced, coarse black pepper and salt

-Tuscan: chopped sun dried tomatoes, fresh garlic, capers, fresh rosemary, ground bay leaf, salt, coarse black pepper, oregano and feta

It’s not always as the media portrays….

The threat of E. Coli in hamburger has received new media attention with Michael Moss’ recent New York Times article

“E. Coli Path Shows Flaws in Beef Inspection.”

Elisa, manager of the Boise Co-op meat department wanted to clear up some questions you may have regarding your Co-op meat purchases:

“The Boise Co-op Meat Department ONLY grinds whole muscle.  If you order ground  chuck, you are getting chuck.  Same with ground round.  You get the round muscle.  We want people to feel safe about what they’re buying.   Which in this case, with us, you truly do get what you ask for.”

If you have any other questions or concerns, please see our knowledgeable staff at the Boise Co-op meat counter, or call 208-472-4516.

The two owners of Weiser River Signature Beef, LLCThe Leverenzes moved to Weiser, Idaho, in 2003 to continue ranching and to raise their family. They currently run 350 head of cattle on a ranch West of Weiser along with their three sons. Chris is both a member and serves on the Board of Directors of the Weiser River Cattle Association.  Victor L. Ward has more than 40 years experience in the livestock industry. Today, Victor still farms in the nearby Cambridge area and ranches in Indian Valley, Idaho. He maintains both a farm flock and cow-calf pairs on irrigated and dryland pastures. Victor serves on the Board of Directors for the Weiser River Cattle Association and has served as its President and Past-President. Providing local, sustainable livestock is his passion.

Boise Co-op Meat Department is proud to carry this signature Idaho beef.  Stop by the Co-op meat counter to learn more, or call 208-472-4516.

Based in Twin Falls, ID Falls Brand products have been around for over 100 years

The Salmon Creek Farms Natural Pork line-up of fine quality pork products are derived from hogs with superior genetic lines. They are fed high quality western wheat and barley, are raised without hormones, are never fed antibiotics or animal proteins, and are third-party audited for program integrity.

The milk in glass bottles is back!!!

Cloverleaf Creamery is a family-owned farm out of Buhl, Idaho.   As weather permits, the farm is home to roughly 70 cows, all 100% pasture raised registered Holsteins.  The cows are always pampered and given the best possible feed and care.  Every one of them has a name!  Because of the care and consideration given the animals, the Cloverleaf cows live and milk well into their teenage years.  Lots of pride is taken in this family run operation.

Milk is always hormone and antibiotic-free.  Whole milk is non-homogenized with a cream top!  Delicious and good for you, good for the cows!!!

Niman Ranch lamb is raised on environmentally sustainable, family-owned ranches in California, Idaho and Utah. The animals are pasture raised and fed only the highest-quality natural grains and dried forage. Their lambs are never given antibiotics or growth hormones. The ranchers follow sustainable and rotational grazing practices that enhance the growth of native plant species while providing naturally fertilized and nutrient-rich fields for growing feed.

The young lambs are brought to market at the perfect maturity – 130-135 pounds through most of the year and a little lighter in early spring – to achieve optimal flavor. Sweet, mild, naturally tender and never gamy, Niman Ranch lamb is simply one of the finest-tasting lamb available.

Boise Co-op is proud to carry Niman Ranch.  Visit our knowledgable meat staff for more information!

The Mission of Lava Lake Ranch

“The mission of Lava Lake Ranch is to conserve and restore native ecosystems at a landscape scale and to build an economically viable and environmentally sound business.”

Located in the Hailey area of Idaho.

The lamb you buy from Lava Lake Ranch is certified organic 100% grass-fed, free-ranging lamb – never placed in feed lots, never given any hormones, never given antibiotics.

]]> http://www.boisecoop.com/lava-lake-lamb/feed 0 http://www.boisecoop.com/homegrown-poultry-llc http://www.boisecoop.com/homegrown-poultry-llc#comments Wed, 15 Oct 2008 18:16:01 +0000 elisa http://www.boisecoop.com/?p=646

Homegrown Poultry has been in business since 2003, owned and operated by experienced poultry growers.

They believe growing food for yourself and your family is true food security.

They believe locally-grown food is more nutritious, saves fossil fuel, and supports local farmers. It is true homeland security.

They support local food systems – all the processes that go into producing and distributing food – whether they’ve developed haphazardly or with careful planning – from breeding crop seeds, to fishing, to raising cattle, to processing food, shipping, storing and selling it.

They support sustainable agriculture – growing food and fibers in a ways that don’t compromise the ability of future generations to do the same.

We currently carry the whole turkey, whole chickens and eggs.

www.homegrownpoultry.net