Bones. & Organs. These are often overlooked.
First, Bones. We get bones weekly (esp. in winter) from the local farmers market. We roast them in the oven, draw off the melted fat, then put them in a big pot of water (with a little vinegar to draw out their boniness into the broth), throw in some whole seed spices, & some root vegetables to enrich the broth — which we let simmer for about 6 hours (less than ideal, but have a hard time justifying the extra gas). The veggies get composted (as all their flavor is then in the stock). The bones are then picked for their meat, & then discarded.
Check it out: a bag of bones costs around $4 – 6 depending on the size, number, purveyor, & local demand.
– beautiful, rich fat (poured out of the pan after roasting) to cook other food in.
– the meat, picked of the bones after simmering
– & a gallon or two of rocket fuel — intensely nourishing broth. replace water with broth as you cook grains, or braise vegetables, or make soup.
– a hearty aroma that pervades a home space & makes it smell like home & like someone who lives there loves you.
= awesome value
Second, Organs. Shop your local farmers markets. Find the niches. People want flesh-meat — & look straight past the organs, which come from every animal. Help the farmers know that the whole animal is being valued & used. Meanwhile, you get to eat the most nutrient dense parts of the animal. Flesh is filler. Organs support the fundamentals of life. & organs from local grass-feeding farms are beautiful & delicious. Do NOT get organs from industrially farmed animals. Do NOT support industrial farming (period) — as best as you are able. Frances loves Liver best of the organs. A quick sear on both sides in oil in an onion-y pan — after a fast dredge in a touch of flour, salt & spice is awesome. Organs too, are mostly cheaper than meat.
= awesome value
awesome value, nutritionally dense, & (when from local farmers practicing beautiful stewardship) part of a local & regenerative food system.