Search

Eat Your Heart Out


Since tomorrow is Valentine's Day I thought a little blog about hearts would be nice.  No, I'm not talking about human hearts here, I'm talking chicken, beef, lamb and pig hearts; that little consumed organ that is really quite delectable.  Here on the farm when we make a chicken stock we often throw twenty or so hearts into the pot.  They never last long though!  Both of our kids love them and can't get enough.   Organ meats are not your everyday fare but they are becoming increasingly more popular due to their outstanding nutrient density and their attractive price.   Catherine Ebeling and Mike Geary, authors of The Fat Burning Kitchen Program point out that most predatory animals instinctively eat the organ meats of their kill before moving on to the more muscular meats.  These animals instincively know that these organs are the most nutrient dense. The authors go on to explain that even vitamin C and D can be found in organ meats. Dr. Weston A. Price also has written about the many health benefits of offal (liver, heart, tongue, brain, kidneys). Dr. Price's research found that organ meats can be from 10 to 100 times richer in vitamins and minerals than muscle meats! I must say that I wasn't always a heart-eater but once I tried one, I won't turn one down.  In fact, I like pretty much all of the offal that I have tried and it certainly has helped to have known the origin of the meat. Organ meats are not for everyone but for those of you who are willing to give it a whirl, you may be pleasantly surprised. If you are feeling daring or feel like you could use an extra boost of nutrients try these two yummy and simple recipes for cooking chicken and beef hearts.  Enjoy! Sauteed Chicken Hearts 1-2 lbs chicken hearts 1 leek or onion 1-2 tablespoons of olive oil or butter (I love to use ghee) salt and pepper to taste Saute the leeks or onion in butter or oil for five minutes or so add chicken hearts and sautee until firm and brown. Beef Heart Skewers 1  3 lb. beef heart cut into chunks 1 tablespoon of butter or olive oil Brown the chunks of beef heart in oil for a moment turn off heat let cool and put onto wooden or metal skewers Grill outside or on a grill pan until cooked thoroughly If you're ready to take the leap and try some organ meats we always have them available at the farm store. Happy Valentine's Day! Caitlin

0 views
  • Facebook
  • Instagram

want Farm, Inn & Diner updates?