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Not wild or “gamy” tasting, buffalo meat is enjoyed for its full, robust flavor. If you’re watching your red meat intake for health reasons, buffalo is a sensible choice – it’s low in saturated fat yet high in omega-3 fatty acids. It is also high in selenium, which may help in reducing the risk for cancer. Averaging all cuts, buffalo has 76% less fat than beef and 68% less fat than chicken. Due to its leanness and lack of marbling, buffalo meat cooks a bit faster than its fattier counterparts.
Click here for recipe
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Grazefest returns for a second year at the Portland Farmers Market on Saturday, May 26 from 8:30am-2pm. The market’s premiere meat producers join with the city’s top chefs to celebrate the flavors and health benefits of pasture-raised meats in a three-hour marathon of taste-tempting cooking demonstrations and discussions centered on raising and grazing practices as well as meat preparation techniques.
10am – John Gorham, chef and owner of eagerly awaited Toro Bravo will prepare SuDan Lamb
11am – Adrienne Inskeep, chef and owner of Siam Society Bistro & Bar, will prepare pasture-raised beef from Grand Ronde Cattle Company
Noon – Troy McClarty, chef at Lovely Hula Hands, will prepare NW Heritage Pork.
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Grazefest is generously sponsored by Henry Weinhard’s, makers of small-batch handcrafted beer in the Pacific Northwest. Market shoppers will get the chance to sample their Organic Amber Premium Ale – a full-bodied ale brewed with two-row malt and Mt. Hood and Simcoe hops.
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Susie and Dan Wilson – the namesakes behind SuDan Lamb -- can boast that the soil on their two Willamette Valley farms is rich and healthy. And, they give credit where credit is due – to their lamb and sheep herds.
Together, this husband and wife team oversee a herd of purebred Cooperworth and Border Leister sheep in the Canby area. They also rent and run several hundred ewes in the Lebanon area. SuDan’s grass-fed lamb is a desired commodity, purchased weekly by more than 40 chefs in the Portland area and a big draw at the Saturday Portland Farmers Market.
Read more
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The Portland Farmers Market at Ecotrust, the city’s twilight market, opens on June 7, from 3:30-7:30pm and runs every Thursday through September 27. The Pearl district market offers up your favorite fruit and vegetable vendors, live music and a line-up of festivals to celebrate the Northwest’s rural cornucopia.
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Melissa and Rod Volbeda of Willamette Valley Cheese will be bringing large rounds of their delicious certified organic farmstead cheeses on the first Saturday of every month and will be cutting to order.
The Meadow, a finishing salts boutique on N. Mississippi will be at the market on May 26 with their 50 + salts from around the globe.
Suleyman Idrisov, a native of Turkey, is working with Mercy Corps and farming in NW Portland on the Hayat Farm. He will join us with his noteworthy beets and garden vegetables.
Peter Wilson of Vanveen Bulbs is Portland Farmers Market’s newest US citizen. Congratulations.
If you have been missing Perfect Day’s perfect breakfast burritos stop by Encanto on N. Lombard for dinner and encourage chef and owner Mike Martinez to come back soon.
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