Redirect Wellness

I haven't posted a lot these days, quick short watch!

When it comes to organ meat, liver reigns supreme! Arguably the king of offal, liver is one of the top nutrient dense foods on the planet! Fortunately, it’s also one of the easiest of all organ meats to find. It is prized by cultures around the globe, famously prepared in a multitude of delectable ways – foie gras, pâté, liverwurst and more! If you’re not a lover of liver (yet), you’ve come to the right place. Let’s change that “ick” factor into a “wow” factor! Contrary to popular belief, liver is not full of toxins. Liver is actually the major organ responsible for detoxification. Its’ job is to filter toxins out of our blood, process them, and package them for removal. That means the best food to support our own liver is liver since it contains all the raw materials necessary for detoxification! Amongst organ meats, foods containing liver are some of the most well-known. Cultures around the world seem to have their own traditional way of preparing this superfood. Liver can be eaten baked, boiled, broiled, fried, or raw (yes – you read that correctly, in Japan liver sashimi is a thing), included in stews, casseroles and so much more! There are the French pâtés (a paste containing liver and often ground meat and wine or brandy), chopped liver, liverwurst (a European sausage), skilpadjies (a traditional South African food made of lamb liver wrapped in fatty kidney membrane), cod liver spread (cod liver tinned in its own oil and seasoned, often used on toast), and more! Likewise, some form of classic liver and onions is popular in a number of areas, including the UK and Germany (where it’s often eaten along with a potato dish), France (where it’s often fried with bacon and butter), Latin America (where it’s often eaten with rice or tortillas, or in Brazil (potatoes and other root vegetables), the US (especially in regions with a strong German culture, such as areas of Pennsylvania and the Midwest), and Italy (where it’s made with vinegar or wine). There are many types of liver, and depending on the animal and source (grass-fed versus conventional), both the taste and micronutrient content will vary, though in general liver tends to be very high in vitamin A, iron and B vitamins. Overall, lamb liver is the most nutrient dense, closely followed by goose and beef, with pork and chicken lower in nutrient density but more or less equivalent. However, when it comes to taste, poultry liver, such as that from chicken, has a milder flavor making it easier for some people to enjoy. The same goes for lamb liver, which is also mild, while beef and pork (especially!) are stronger tasting. It’s definitely worth experimenting with liver from different animals and different methods of preparation in order to figure out what you like best (offal doesn’t have to taste awful!).

Garden plot continued at Casa de Slonaker. We have busied ourselves to finish clearing and plant the fence posts. We had to remove some vine maples, a ton of brush, and a couple of scrubby trees. I learned to use a chainsaw, so that was fun.

We shall be practicing the no-till method, and will pair it with companion-planting. I still need to source some herb seeds (anyone have a lead on some wormwood and/or valerian?)