Athens.LocallyGrown.net – Small Farms Making A Difference

Buy produce for someone else! Sold in increments of one dollar -- place a number equal to the dollar amount you wish to buy in your shopping cart. If you wish to purchase more than one gift certificate, leave a note with your order (during the checkout process) explaining how you want your amount divided. Also, leave a comment stating how you want the "To:" and "From:" filled out. Otherwise, I'll leave the "To:" blank and set the "From:" to your name.
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Buy produce for someone else! Sold in increments of one dollar -- place a number equal to the dollar amount ... more

Adorable, organic chew crew for landscape maintenance.(Or rent the flock if you do not live on Ag zoned property.) Instructions included. Avoid chemicals, save your trees and regain access and use of your property. Sheep are a delightful and effective alternative for vegetation control, especially in woodlands, steep slopes, or environmentally sensitive areas. These sweet young lambs can become easy care, family pets for years of service. Rather rent? I 5 years experience with prescribed grazing, including UGA sites. 30 years experience with sheep. Athens recently changed the livestock ordinance to allow prescribed grazing service in all areas of the county, though ownership is limited to Ag zoned property. Please call with questions or see my website: www.shadybrooksheep.wordpress.com
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Adorable, organic chew crew for landscape maintenance.(Or rent the flock if you do not live on Ag zoned property.) Instructions ... more

A super easy way to eliminate the host of endocrine disruptors and carcinogens dryer sheets emit from your home! Set of 3 alpaca fiber dryer balls from Carrell Farms' alpacas. Reusable and eco-friendly -- lasts for hundreds of loads (about the same cost of dryer sheets, penny for penny). Energy efficient: Saves up to 25% drying time! Helps soften laundry and reduce wrinkles. Hypo-allergenic - alpaca fiber contains no lanolin. These dryer balls are organically processed by hand on our farm. Only natural colors straight from the animals. Add a few drops of essential oil to the balls to add fragrance to your dryer load!
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A super easy way to eliminate the host of endocrine disruptors and carcinogens dryer sheets emit from your home! Set ... more

Jewels of Opar, Fame Flower (Talinum paniculatum) is a semisucculant, EDIBLE, tender perennial that does best in Georgia as an "expected" annual as its seeds go far & wide. It can grow to 3ft with a very firm, wide base of thick, lush & leathery leaves, a spike atop which blooms an array of beautifully dancing single pink blossoms. These then set seed which mature into a bright yellow ball making a delightful contrast with the remaining flowers. If you wish to control where it grows next year, be sure to deadhead or cut the stalk and use in your floral displays. It is pleasantly edible & supposedly quite good for one's health. Apparently new research is showing it to have anti inflammatory properties as well anti oxidants.
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Jewels of Opar, Fame Flower (Talinum paniculatum) is a semisucculant, EDIBLE, tender perennial that does best in Georgia as an ... more

Great tasting summer apple.

Absolutely fabulous baking apple. Tree is ancient and never been sprayed to my knowledge. The fruit is ugly and the meat is sour with a hint of YUM. As a raw apple, I wouldn't suggest eating it, but warm it up just a little bit, AND THIS APPLE IS DELICIOUS. I've kept the horribly ugly ones and made apple bread, apple brown betty, apple tarts, fried apple pie and apple with brown sugar & cinnamon in a bowl. The less ugly ones are yours to try in your favorite recipe. There are bug spots on the skin, but these do not injure the meat, and I haven't found a worm, yet.
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Absolutely fabulous baking apple. Tree is ancient and never been sprayed to my knowledge. The fruit is ugly and the ... more

New spring 2015 crop of baby tender leaves with robust, peppery flavor

It is amazing the difference in canned asparagus versus spears fresh from the garden! That's what I love about spring -- an awakening of the taste buds. 20,000 years ago, asparagus was eaten near Aswan in Egypt (it's native to most of Europe, northern Africa and western Asia). It has been used as a vegetable and medicine, owing to its delicate flavor and diuretic properties. Asparagus can be boiled, steamed, sautéed, grilled, pickled, or served cold. It makes an enjoyable appetizer, or a good complement to salads, vegetable dishes, and soups. Asparagus can also be pureed to be used for soups and soufflés. Asparagus is very perishable. Fresh asparagus will last about 3 to 4 days while blanched asparagus can last for 9 months in the freezer. Do not wash asparagus before storing. Wash it just before using. To store fresh asparagus, wrap the stalks in a damp cloth and place in a plastic bag that is not airtight. Airtight bags will trap moisture, causing the asparagus to become soggy. Fresh asparagus can also be stored by trimming an inch off the stem end, wrapping ends with a wet paper towel and then stand the spears upright in a glass or upright container filled with a couple of inches of water. Place a loose plastic bag over the spear tips and store in the refrigerator.
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It is amazing the difference in canned asparagus versus spears fresh from the garden! That's what I love about spring ... more

This is an order of the THIN asparagus. A true story: My sister took us to a fine restaurant to dine. The servings were amazingly beautiful, and there was thin asparagus spears on each plate. I had never seen asparagus served like that. Looking up from my plate, there was no longer any asparagus anywhere. Looking back at my plate, mine was gone as well. My group can testify -- it's mighty good at this stage and fresh from the garden. If you've only eaten the thick, traditional spears, give these a try.
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This is an order of the THIN asparagus. A true story: My sister took us to a fine restaurant to ... more

Extremely tender, fragrant large leaves Great for Italian pesto

The leaves of this plant, known as Holy Basil or Tulsi Basil, have been used from ancient times until today for its healing qualities. Make it into a tincture, infusion, or just chew on the leaves to receive its benefit. This year I am growing 4 varieties of Tulsi - Kapoor, Krishna, Vana, and Rama. Farmer's pick or email Farmer Cathy at broadriverpastures@gmail.com for custom choice at harvesting.
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The leaves of this plant, known as Holy Basil or Tulsi Basil, have been used from ancient times until today ... more

Genovese variety. Authentic Italian basil flavor.

Native to Southeast Asia and more stable in flavor when used in cooking than European varieties. Commonly used in Vietnamese Pho, Asian recipes, and Thai cooking when basil is called for. Great in stir fries and paired with coconut milk. The flavor has an anise or licorice quality. Makes a pretty garnish, too.
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Native to Southeast Asia and more stable in flavor when used in cooking than European varieties. Commonly used in Vietnamese ... more

Great size for making tea infusions, tisanes, infused for skin care, or tinctures. The leaves of this plant, known as Holy Basil or Tulsi Basil, have been used from ancient times until today for its healing qualities. In 2017, we are offering 4 varieties of this herb - Kapoor, Vana, Krishna, and Rama. Contact Farmer Cathy at broadriverpastures@gmail.com for a specific choice or custom blend at harvesting.
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Great size for making tea infusions, tisanes, infused for skin care, or tinctures. The leaves of this plant, known as ... more

Great size for making tea infusions, tisanes, infused for skin care, or tinctures. The leaves of this plant, known as Holy Basil or Tulsi Basil, have been used from ancient times until today for its healing qualities. In 2017, 4 varieties are available - Kapoor, Vana, Rama, and Krishna. Contact Farmer Cathy at broadriverpastures@gmail.com for custom blends/choice requests.
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Great size for making tea infusions, tisanes, infused for skin care, or tinctures. The leaves of this plant, known as ... more

We planted a lot of basil this year and our garden smells amazing right now. I have an awesome pesto recipe. if anyone is interested, message me and I'll include it with your order.
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We planted a lot of basil this year and our garden smells amazing right now. I have an awesome pesto ... more

Fresh Genovese basil grown in richly composted soil in the market garden at Broad River Pastures. Great in Italian recipes including pesto, Caprese salad, marinara sauce, or tomato and basil soup. Picked fresh to order on market day and delivered fresh to you! Thank you for supporting Broad River Pastures.
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Fresh Genovese basil grown in richly composted soil in the market garden at Broad River Pastures. Great in Italian recipes ... more

Fresh Genovese basil grown in richly composted soil in the market garden at Broad River Pastures. Great in Italian recipes including pesto, Caprese salad, marinara sauce, or tomato and basil soup. Picked fresh to order on market day and delivered fresh to you! Thank you for supporting Broad River Pastures.
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Fresh Genovese basil grown in richly composted soil in the market garden at Broad River Pastures. Great in Italian recipes ... more

Sweet bay is a wonderful addition to all soups, stews and sauces.

This purple bean is a beauty. 6" long pods turns green when cooked. Rich delicious bean taste raw or cooked.
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This purple bean is a beauty. 6" long pods turns green when cooked. Rich delicious bean taste raw or cooked. more

Fresh black beans, ready to add to your favorite meal, convert into refried beans, make into a savory soup or just do what you like to do with black beans. Sure beats having to wait until the dried bean is hydrated.....or used processed beans from a can. Black Turtle Beans (Phaseolus vulgaris) has a dense, meaty texture, which makes it popular in vegetarian dishes, such as the Mexican-American black bean burrito. Compared to other beans, black beans have more fiber and a very good nutritional profile. They are rich in folate as well as iron, calcium, and four other minerals.
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Fresh black beans, ready to add to your favorite meal, convert into refried beans, make into a savory soup or ... more

a famous old time stringless round pod bean.What the old-timers like me prefer
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a famous old time stringless round pod bean.What the old-timers like me prefer more

Nice, round green bean, a favorite with many. It is stringless, tender when cooked, and does very well frozen or canned. It originated in South America and was first offered to USA gardens in 1949. Though not often planted in this area, you should give it a try.
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Nice, round green bean, a favorite with many. It is stringless, tender when cooked, and does very well frozen or ... more

French Green Beans

Jade is a fillet type bean that produces a round podded bean that is 6-7" long. Distinctive dark green color, tender texture and sweet flavor.
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Jade is a fillet type bean that produces a round podded bean that is 6-7" long. Distinctive dark green color, ... more

Snap-bean sized sweet Rattlesnakes perfect for canning or freezing so you can remember summer when the winter ices your toes.

These are the standard size snap-bean. The pod is long and maturity is just prior to bean development. If you want a good mess of green beans, this would be a delicious choice. My grandma would add a bit of bacon grease for good measure, my husband would throw in a ham hock or you might choose to add nothing at all so you might enjoy the full flavor of the bean. The Rattlesnake pods are purple streaked, resembling the markings of a rattlesnake (they turn bright green when cooked). They are also known as "Preacher Bean” as productivity is something to preach about. I pick mine fairly young before the bean has a chance to bulge the pod, though a fully mature bean is a tasty, nut-flavored treat. Rattlesnake beans can be prepared in the traditional way by cooking with a small amount of salt pork or ham for several hours. Alternatively they can be cooked with onion, red pepper, basil, rosemary or in chicken bouillon. Or you might try steaming, adding to stir fry dishes and microwaving. Cooking times will depend on the size and maturity of the beans. Rattlesnake beans can also be added to soups, stews and, when cooked, to vegetable or bean salads. They can be kept in the refrigerator for several days. To improve storage, first wash the beans to help prevent dehydration and then store in a plastic bag. Nutritional Highlights: Rattlesnake beans are low in calories, about 30 per cooked cup, and are a good source of vitamins C and A, potassium and iron.
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These are the standard size snap-bean. The pod is long and maturity is just prior to bean development. If you ... more

Tiny and Tasty, I pick these rattlesnakes when they are only a few days old. They are perfect for light stir-frying or eating raw in salads. I nibble on them for breakfast as I work through the vines - it's a wonder I have any extra at all. The Rattlesnake pods are purple streaked, resembling the markings of a rattlesnake (they turn bright green when cooked). They are also known as "Preacher Bean” as productivity is something to preach about. I pick mine fairly young before the bean has a chance to bulge the pod, though a fully mature bean is a tasty, nut-flavored treat. Rattlesnake beans can be prepared in the traditional way by cooking with a small amount of salt pork or ham for several hours. Alternatively they can be cooked with onion, red pepper, basil, rosemary or in chicken bouillon. Or you might try steaming, adding to stir fry dishes and microwaving. Cooking times will depend on the size and maturity of the beans. Rattlesnake beans can also be added to soups, stews and, when cooked, to vegetable or bean salads. They can be kept in the refrigerator for several days. To improve storage, first wash the beans to help prevent dehydration and then store in a plastic bag. Nutritional Highlights: Rattlesnake beans are low in calories, about 30 per cooked cup, and are a good source of vitamins C and A, potassium and iron.
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Tiny and Tasty, I pick these rattlesnakes when they are only a few days old. They are perfect for light ... more

This offer is for "snapbean" size (about 7in long, 7/8 in wide pod and barely-there bean). The white, half-runner pole beans (aka Mississippi Skip Bean) have the look of an Italian fava bean and the appeal of a Southern snapbean or stringbean (mild strings). This is a traditional North Georgia bean which can be eaten raw (tiny ones) in salads, added to soups or stews, sauteed, boiled plain or slow-cooked (on stove or in the oven) with ham hock, fatback, bacon grease, or whatever your grandma preferred. It's easily adaptable to a modern recipe as well. Good beans for freezing, canning and they are perfect for Sunday dinner prepared in a pressure-cooker.
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This offer is for "snapbean" size (about 7in long, 7/8 in wide pod and barely-there bean). The white, half-runner pole ... more

Excellent steamed.
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Excellent steamed. more

Slender, tender, delicious! Try as a salad, lightly steamed and dressed with homemade vinaigrette. Chop some chives, basil, or thyme on top. A mix of Maxibel, and purple Velour.
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Slender, tender, delicious! Try as a salad, lightly steamed and dressed with homemade vinaigrette. Chop some chives, basil, or thyme ... more

HEIRLOOM Kentucky Wonder is a brown-seeded bean noted for it's true "real bean" flavor with large flat slightly curved pods. This is you father's (Grandfather's) bean.
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HEIRLOOM Kentucky Wonder is a brown-seeded bean noted for it's true "real bean" flavor with large flat slightly curved pods. ... more

Slender purple pods, rich and slightly sweet. Good in salads or cooked, beans turn green when cooked.

5 of our incredibly healthy and delicious 1 lb packages Piedmontese Ground Beef! An incredibly lean ground beef - almost NO run off - yet still moist and delicious! Piedmontese is a naturally low fat, low cholesterol beef. Due to it's genetic disposition to "double muscling", this beef upholds its integrity, tenderness, and flavor. WHY PIEDMONTESE? From the Piedmont of Italy to the Piedmont of Georgia, we bring you a very rare, very gourmet, heritage breed! Piedmontese is unique in that it is one of the only breeds to carry the myostatin gene - resulting in a "double muscling" trait and an animal that is magnificent to behold - think Hulk Hogan...but beautiful. Which then translates to an absolutely beautiful cut of meat with fine fibers and very low fat. It is so lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! And it's history is pretty incredible too- the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when homo neanderthalensis coexisted with homo sapiens, stalking wooly mammoths and being stalked by saber toothed cats. Making its bloodline "one of the most unique gene pool of any breed of cattle in the world." FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to think if it as the miracle meat..."You can have your steak and eat it too!"
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5 of our incredibly healthy and delicious 1 lb packages Piedmontese Ground Beef! An incredibly lean ground beef - almost ... more

Grass-fed beef. Vacuum-packed. Ground beef is Angus-Hereford cross cow, free-ranged in Clarke County. No hormones, antibiotics or other growth promoters. Exceptional quality local beef raised as mother nature intended.
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Grass-fed beef. Vacuum-packed. Ground beef is Angus-Hereford cross cow, free-ranged in Clarke County. No hormones, antibiotics or other growth promoters. ... more

For those who enjoy Texas barbeque let these marinate overnight and then slow cook on the grill or in the oven. Covenant Valley Farms “Bringing Nature Back to the Farm” offer you grass-fed Angus beef like no other. Our grass-fed Angus cattle are raised without hormones, steroids, or antibiotics. Through humane treatment and daily interaction, we are able to minimize their stress, and, in turn, add to the tenderness and quality of the meat. “Bringing Nature Back to the Farm” also means that we utilize pasture rotation for our cattle without the use of grains or feed additives. Our pasture management system does not include the use of any herbicides, pesticides, or synthetic fertilizers, instead we grow clover, which benefits our bees, cattle, and land. Health benefits of our grass-fed beef include increased amounts of heart-healthy CLAs and omega 3 fatty acids. Our cattle are slow maturing to give you the taste of “real” beef and are aged 14-21 days after processing to optimize tenderness. Our Angus cattle have provided us with tender, mouthwatering cuts of meat.
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For those who enjoy Texas barbeque let these marinate overnight and then slow cook on the grill or in the ... more

Our grass fed Piedmontese Chuck Roast is rich in flavor but not in fat...making it a healthy AND succulent dinner option! A rectangular cut, about 1.5-2 inches thick and bone in - only adding to it's rich flavor profile, for which chuck roasts are known. And it's grass finishing only enhances that flavor all the more! Best for slow cooking, pot roasting, braising, or stewing. OUR FAVORITE METHOD OF PREPARATION: Marinated in lime juice, cilantro & garlic...slow cooked...delicious served as is or pulled apart for TACOS! (hint: Save the broth to make homemade ramen noodles!) WHY PIEDMONTESE? It is a gourmet heritage breed originally from the Piedmont of Italy. Due to a naturally occurring "double muscling" gene, Piedmontese is incredibly lean while preserving unsurpassed tenderness. So lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! If that is not enough to entice you, it's history might - the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when homo neanderthalensis coexisted with homo sapiens, stalking wooly mammoths and being stalked by saber toothed cats. And due to it's unique bloodline and gourmet quality it is exceptionally rare and valuable. We are one of the few farmers in the Southeast...even the nation to raise Piedmontese Beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to say with Piedmontese, "You can have your steak and eat it too!"
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Our grass fed Piedmontese Chuck Roast is rich in flavor but not in fat...making it a healthy AND succulent dinner ... more

Our grass fed Piedmontese Chuck Roast is rich in flavor but not in fat...making it a healthy AND succulent dinner option! A rectangular cut, about 1.5-2 inches thick and bone in - only adding to it's rich flavor profile, for which chuck roasts are known. And it's grass finishing only enhances that flavor all the more! Best for slow cooking, pot roasting, braising, or stewing. OUR FAVORITE METHOD OF PREPARATION: Marinated in lime juice, cilantro & garlic...slow cooked...delicious served as is or pulled apart for TACOS! (hint: Save the broth to make homemade ramen noodles!) WHY PIEDMONTESE? It is a gourmet heritage breed originally from the Piedmont of Italy. Due to a naturally occurring "double muscling" gene, Piedmontese is incredibly lean while preserving unsurpassed tenderness. So lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! If that is not enough to entice you, it's history might - the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when homo neanderthalensis coexisted with homo sapiens, stalking wooly mammoths and being stalked by saber toothed cats. And due to it's unique bloodline and gourmet quality it is exceptionally rare and valuable. We are one of the few farmers in the Southeast...even the nation to raise Piedmontese Beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to say with Piedmontese, "You can have your steak and eat it too!"
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Our grass fed Piedmontese Chuck Roast is rich in flavor but not in fat...making it a healthy AND succulent dinner ... more

A quick and easy meal option for your family, cubed steak is also known as "minute steak" - because it can be such a quick meal. Make it a swiss style with brown gravy and onions...ordelicious country fried steak...southern style with creamy gravy, try it Philly Cheese style or parmigiana...or really class is up with... Spinach & Gorgonzola Stuffed Cube Steak (copy paste the link below!...I highly recommend this website for many delicious ways to prepare your Piedmontese Beef!) https://www.piedmontese.com/RecipeDetail.aspx?recipe=spinach-gorgonzola-stuffed-cube-steak&type=Steaks WHY PIEDMONTESE? It is a gourmet heritage breed originally from the Piedmont of Italy. Due to a naturally occurring "double muscling" gene, Piedmontese is incredibly lean while preserving unsurpassed tenderness. So lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! If that is not enough to entice you, it's history might - the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when homo neanderthalensis coexisted with homo sapiens, stalking wooly mammoths and being stalked by saber toothed cats. And due to it's unique bloodline and gourmet quality it is exceptionally rare and valuable. We are one of the few farmers in the Southeast...even the nation to raise Piedmontese Beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to say with Piedmontese, "You can have your steak and eat it too!"
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A quick and easy meal option for your family, cubed steak is also known as "minute steak" - because it ... more

Slow-cooked to perfection with your favorite veggies our grass-fed Angus is flavorful and tender. Covenant Valley Farms “Bringing Nature Back to the Farm” means quality meat the natural way. Our grass-fed Angus cattle are raised without hormones, steroids, or antibiotics. Through humane treatment and daily interaction, we are able to minimize their stress, and, in turn, add to the tenderness and quality of the meat. “Bringing Nature Back to the Farm” also means that we utilize pasture rotation for our cattle without the use of grains or feed additives. Our pasture management system does not include the use of any herbicides, pesticides, or synthetic fertilizers, instead we grow clover, which benefits our bees, cattle, and land. Health benefits of our grass-fed beef include increased amounts of heart-healthy CLAs and omega 3 fatty acids. Our cattle are slow maturing to give you the taste of “real” beef and are aged 14-21 days after processing to optimize tenderness. Our Angus cattle have provided us with tender, mouthwatering cuts of meat.
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Slow-cooked to perfection with your favorite veggies our grass-fed Angus is flavorful and tender. Covenant Valley Farms “Bringing Nature Back ... more

Grass-fed beef. Vacuum-packed. Ground beef is Angus-Hereford cross cow, free-ranged in Clarke County. No hormones, antibiotics or other growth promoters. Exceptional quality local beef raised as mother nature intended.
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Grass-fed beef. Vacuum-packed. Ground beef is Angus-Hereford cross cow, free-ranged in Clarke County. No hormones, antibiotics or other growth promoters. ... more

Enjoy the famous angus flavor on your grill for summertime cookouts. From Covenant Valley Farms, whose motto is “Bringing Nature Back to the Farm”. Our grass-fed Angus cattle are raised without hormones, steroids, or antibiotics. Through humane treatment and daily interaction, we are able to minimize their stress, and, in turn, add to the tenderness and quality of the meat. “Bringing Nature Back to the Farm” also means that we utilize pasture rotation for our cattle without the use of grains or feed additives. Our pasture management system does not include the use of any herbicides, pesticides, or synthetic fertilizers, instead we grow clover, which benefits our bees, cattle, and land. Health benefits of our grass-fed beef include increased amounts of heart-healthy CLAs and omega 3 fatty acids. Our cattle are slow maturing to give you the taste of “real” beef and are aged 14-21 days after processing to optimize tenderness. Our Angus cattle have provided us with tender, mouthwatering cuts of meat.
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Enjoy the famous angus flavor on your grill for summertime cookouts. From Covenant Valley Farms, whose motto is “Bringing Nature ... more

An incredibly lean ground beef - almost NO run off - yet still moist and delicious! Piedmontese is a naturally low fat, low cholesterol beef. Due to it's genetic disposition to "double muscling", this beef upholds its integrity, tenderness, and flavor. WHY PIEDMONTESE? From the Piedmont of Italy to the Piedmont of Georgia, we bring you a very rare, very gourmet, heritage breed! Piedmontese is unique in that it is one of the only breeds to carry the myostatin gene - resulting in a "double muscling" trait and an animal that is magnificent to behold - think Hulk Hogan...but beautiful. Which then translates to an absolutely beautiful cut of meat with fine fibers and very low fat. It is so lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! And it's history is pretty incredible too- the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when homo neanderthalensis coexisted with homo sapiens, stalking wooly mammoths and being stalked by saber toothed cats. Making its bloodline "one of the most unique gene pool of any breed of cattle in the world." FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to think if it as the miracle meat..."You can have your steak and eat it too!"
close

An incredibly lean ground beef - almost NO run off - yet still moist and delicious! Piedmontese is a naturally ... more

You can have your steak and eat it too, with this incredibly lean, yet exceptionally tender NY Strip. Delicious grilled, sautéed or broiled! WHY PIEDMONTESE? From the Piedmont of Italy to the Piedmont of Georgia, our grass fed Piedmontese is an exceptionally rare & gourmet, heritage breed... NATURALLY LEAN & TENDER. Piedmontese is one of the only breeds known to carry a "double muscling" gene. This naturally occurring gene produces meat that contains LESS cholesterol and fat than skinless chicken breast while preserving UNSURPASSED tenderness and flavor. The American Heart Association has actually declared Piedmontese a Heart Healthy Food. It is why we like to say, "You can have your steak & eat it too!" RARE & VALUABLE. The purity of their line traces back 25,000 years to the late stone age - a time when wooly mammoths and saber toothed cats roamed. For the sake of genetic preservation, Piedmontese are still a rarity outside of Italy. In fact, there exists in the rolling hills of the Italian Piedmont, a small association of farmers who maintain tight control over what may be "the most unique gene pool of any breed of cattle in the world." HYBRID VIGOR. We are one of the only Piedmontese farmers in the Southeast. Our Piedmontese beeves are sired by our magnificent and gentle bull, Al - a certified purebred Piedmontese. We breed Al to "mom's" of various breeds who are chosen for their propensity to grass finishing and flavor. We choose to crossbreed to tailor our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING..Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. Our Piedmontese Beef is one of the most tender, succulent pieces of beef you can find!
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You can have your steak and eat it too, with this incredibly lean, yet exceptionally tender NY Strip. Delicious grilled, ... more

Grassfed Angus? You bet!!!. Great Angus flavor. Just taste the great flavor and tenderness of Covenant Valley Farm’s Angus steaks and you will realize why quality grass-fed beef equals quality steaks. Cook these steaks quickly to enjoy the premium flavor of America's favorite beef. Our grass-fed Angus cattle are raised without hormones, steroids, or antibiotics. Through humane treatment and daily interaction, we are able to minimize their stress, and, in turn, add to the tenderness and quality of the meat. “Bringing Nature Back to the Farm” also means that we utilize pasture rotation for our cattle without the use of grains or feed additives. Our pasture management system does not include the use of any herbicides, pesticides, or synthetic fertilizers, instead we grow clover, which benefits our bees, cattle, and land. Health benefits of our grass-fed beef include increased amounts of heart-healthy CLAs and omega 3 fatty acids. Our cattle are slow maturing to give you the taste of “real” beef and are aged 14-21 days after processing to optimize tenderness. Our Angus cattle have provided us with tender, mouthwatering cuts of meat.
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Grassfed Angus? You bet!!!. Great Angus flavor. Just taste the great flavor and tenderness of Covenant Valley Farm’s Angus steaks ... more

You can have your STEAK and eat it too, with this incredibly lean, yet exceptionally tender NY Strip. Delicious grilled, sautéed or broiled! WHY PIEDMONTESE? From the Piedmont of Italy to the Piedmont of Georgia, our grass fed Piedmontese is an exceptionally rare & gourmet, heritage breed... NATURALLY LEAN & TENDER. Piedmontese is one of the only breeds known to carry a "double muscling" gene. This naturally occurring gene produces meat that contains LESS cholesterol and fat than skinless chicken breast while preserving UNSURPASSED tenderness and flavor. The American Heart Association has actually declared Piedmontese a Heart Healthy Food. It is why we like to say, "You can have your steak & eat it too!" RARE & VALUABLE. The purity of their line traces back 25,000 years to the late stone age - a time when wooly mammoths and saber toothed cats roamed. For the sake of genetic preservation, Piedmontese are still a rarity outside of Italy. In fact, there exists in the rolling hills of the Italian Piedmont, a small association of farmers who maintain tight control over what may be "the most unique gene pool of any breed of cattle in the world." HYBRID VIGOR. We are one of the only Piedmontese farmers in the Southeast. Our Piedmontese beeves are sired by our magnificent and gentle bull, Al - a certified purebred Piedmontese. We breed Al to "mom's" of various breeds who are chosen for their propensity to grass finishing and flavor. We choose to crossbreed to tailor our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING.. Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. Our Piedmontese Beef is one of the most tender, succulent pieces of beef you can find!
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You can have your STEAK and eat it too, with this incredibly lean, yet exceptionally tender NY Strip. Delicious grilled, ... more

Steak lover's favorite premium beef, Angus,at a great price. Who says Angus cattle don't do well on grass? Just taste the great flavor and tenderness of Covenant Valley Farm’s Angus steaks and you will realize why quality grass-fed beef equals quality steaks. Our grass-fed Angus cattle are raised without hormones, steroids, or antibiotics. Through humane treatment and daily interaction, we are able to minimize their stress, and, in turn, add to the tenderness and quality of the meat. “Bringing Nature Back to the Farm” also means that we utilize pasture rotation for our cattle without the use of grains or feed additives. Our pasture management system does not include the use of any herbicides, pesticides, or synthetic fertilizers, instead we grow clover, which benefits our bees, cattle, and land. Health benefits of our grass-fed beef include increased amounts of heart-healthy CLAs and omega 3 fatty acids. Our cattle are slow maturing to give you the taste of “real” beef and are aged 14-21 days after processing to optimize tenderness. Our Angus cattle have provided us with tender, mouthwatering cuts of meat.
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Steak lover's favorite premium beef, Angus,at a great price. Who says Angus cattle don't do well on grass? Just taste ... more

Rib eye steak is usually considered “THE steak” by most steak lovers. It is one of the most flavorful cuts besides the filet. Our rib eye is bone-in – technically referred to as a “cowboy cut,” offering that much more flavor and tenderness. Our Piedmontese breed makes this cut EXCEPTIONALLY tender and lean. In fact, one of our favorite reviews has been, "It was so good I didn't have time for a fork and knife - just ate it cave man style...with my hands!" There you have it folks, possibly the best review a steak can receive and why the caveman discovered fire to begin with. WHY PIEDMONTESE? It is a gourmet heritage breed originally from the Piedmont of Italy. Due to a naturally occurring "double muscling" gene, Piedmontese is incredibly lean while preserving unsurpassed tenderness. So lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! If that is not enough to entice you, it's history might - the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when cavemen probably DID eat with their hands! And due to it's unique bloodline and gourmet quality it is exceptionally rare and valuable. We are one of the few farmers in the Southeast...even the nation to raise Piedmontese Beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to say with Piedmontese, "You can have your steak and eat it too!"
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Rib eye steak is usually considered “THE steak” by most steak lovers. It is one of the most flavorful cuts ... more

Rib eye steak is usually considered “THE steak” by most steak lovers. It is one of the most flavorful cuts besides the filet. Our rib eye is bone-in – technically referred to as a “cowboy cut,” offering that much more flavor and tenderness. Our Piedmontese breed makes this cut EXCEPTIONALLY tender and lean. In fact, one of our favorite reviews has been, "It was so good I didn't have time for a fork and knife - just ate it cave man style...with my hands!" There you have it folks, possibly the best review a steak can receive and why the caveman discovered fire to begin with. WHY PIEDMONTESE? It is a gourmet heritage breed originally from the Piedmont of Italy. Due to a naturally occurring "double muscling" gene, Piedmontese is incredibly lean while preserving unsurpassed tenderness. So lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! If that is not enough to entice you, it's history might - the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when cavemen probably DID eat with their hands! And due to it's unique bloodline and gourmet quality it is exceptionally rare and valuable. We are one of the few farmers in the Southeast...even the nation to raise Piedmontese Beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to say with Piedmontese, "You can have your steak and eat it too!"
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Rib eye steak is usually considered “THE steak” by most steak lovers. It is one of the most flavorful cuts ... more

Rib eye steak is usually considered “THE steak” by most steak lovers. It is one of the most flavorful cuts besides the filet. Our rib eye is bone-in – technically referred to as a “cowboy cut,” offering that much more flavor and tenderness. Our Piedmontese breed makes this cut EXCEPTIONALLY tender and lean. In fact, one of our favorite reviews has been, "It was so good I didn't have time for a fork and knife - just ate it cave man style...with my hands!" There you have it folks, possibly the best review a steak can receive and why the caveman discovered fire to begin with. WHY PIEDMONTESE? It is a gourmet heritage breed originally from the Piedmont of Italy. Due to a naturally occurring "double muscling" gene, Piedmontese is incredibly lean while preserving unsurpassed tenderness. So lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! If that is not enough to entice you, it's history might - the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when cavemen probably DID eat with their hands! And due to it's unique bloodline and gourmet quality it is exceptionally rare and valuable. We are one of the few farmers in the Southeast...even the nation to raise Piedmontese Beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to say with Piedmontese, "You can have your steak and eat it too!"
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Rib eye steak is usually considered “THE steak” by most steak lovers. It is one of the most flavorful cuts ... more