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

A seasonal twist on my favorite fig bar recipe- apple crisp bars! These have a vanilla shortbread crust topped with spiced apple compote and finished off with cinnamon crumble topping. Ingredients: Flour, sugar, butter, apples, brown sugar, rolled oats, cinnamon, nutmeg, milk, baking powder, salt, vanilla MADE IN A COTTAGE FOOD OPERATION THAT IS NOT SUBJECT TO STATE FOOD SAFETY INSPECTIONS
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A seasonal twist on my favorite fig bar recipe- apple crisp bars! These have a vanilla shortbread crust topped with ... more

New spring 2018 crop of baby tender leaves with robust, peppery flavor

tender leaves.
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tender leaves. more

Delicious young and tender leaves with a pungent flavor.
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Delicious young and tender leaves with a pungent flavor. more

Young plants of tasty arugula.

Deep orange flesh. Great for pumpkin pies as the flesh is smooth not stringy.We think the taste is similar to sweet potato and butternut aquash. Cook the same as a butternut squash.
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Deep orange flesh. Great for pumpkin pies as the flesh is smooth not stringy.We think the taste is similar to ... more

Deep orange flesh. Great for pumpkin pies as the flesh is smooth not stringy.We think the taste is similar to sweet potato and butternut squash. Cook the same as a butternut squash.
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Deep orange flesh. Great for pumpkin pies as the flesh is smooth not stringy.We think the taste is similar to ... more

Baby pac choi, great for salads and steaming
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Baby pac choi, great for salads and steaming more

Tender,young bok choy.

Bok Choy with thick green petioles.

A staple in Asian stir fries and soups, Pac Choi has a mild mustard flavor with a bit of sweetness to go with some delightful crunch.
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A staple in Asian stir fries and soups, Pac Choi has a mild mustard flavor with a bit of sweetness ... more

Deep orange flesh. Great for pumpkin pies as the flesh is smooth not stringy.We think the taste is similar to sweet potato and butternut squash. Cook the same as a butternut squash.
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Deep orange flesh. Great for pumpkin pies as the flesh is smooth not stringy.We think the taste is similar to ... more

We made our awesome Kimchi and had lots of beautiful brine left after we packaged it. It is a thick, spicy and very flavorful brine that still has chunks of napa cabbage in it! It is absolutely delicious on rice, meats, eggs and just as a dipping sauce. It is also a wonderful soup base. Just like our Kimchi the sauce is living and vibrant, full of naturally occurring probiotics, never heated, and as with all of our ferments, its flavor continues to evolve with time. Ingredients: Napa Cabbage, Daikon Radish*, Scallions*, Apples*, Onions*, Garlic*, Ginger*, Rice Flour*, Himalayan Pink Salt, Gochugaru Red Pepper Flakes, Sugar*
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We made our awesome Kimchi and had lots of beautiful brine left after we packaged it. It is a thick, ... more

organic roasted almonds bathed in our own dark chocolate. Eight ounces in a package. These make great hostess gifts and stocking stuffers.
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organic roasted almonds bathed in our own dark chocolate. Eight ounces in a package. These make great hostess gifts and ... more

organic raisins, dark chocolate, what else can we say. Our dark chocolate is velvety and smooth, the raisins are plump, the combo is amazing.
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organic raisins, dark chocolate, what else can we say. Our dark chocolate is velvety and smooth, the raisins are plump, ... more

Fresh cut Bay Leaf! Approx 20 leaves on each stem Bay leaf has many uses! Use fresh or dried in stews, soups, meat dishes and canning.
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Fresh cut Bay Leaf! Approx 20 leaves on each stem Bay leaf has many uses! Use fresh or dried in ... more

Sweet bay is a wonderful addition to potpourri, soups, stews and sauces. Yes, I said potpourri. Put a pot of water on the stove it will brighten your kitchen.
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Sweet bay is a wonderful addition to potpourri, soups, stews and sauces. Yes, I said potpourri. Put a pot of ... more

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

The best, most flavorful Angus Ground Beef at a bargain price. 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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The best, most flavorful Angus Ground Beef at a bargain price. Covenant Valley Farms “Bringing Nature Back to the Farm” ... more

A Brisket! A Brisket! A kingdom for a Brisket! A humble, yet prominent tradition in many food cultures around the globe – brisket has only recently started to gain notoriety in the kitchens around the U.S. Popular as a slow cooked dish – brisket (once cooked slow and low) has become a southern favorite as a tender and savory cut of meat that can be versatile in it's uses….especially for smoking and BBQ! Or crock pot it, braise or roast it in the oven…make pastrami with it! t’s so darn good - it really speaks for itself! And since, there is a limited number per cow and combined with it's gaining popularity - brisket is in high demand. 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. 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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A Brisket! A Brisket! A kingdom for a Brisket! A humble, yet prominent tradition in many food cultures around the ... more

Flat iron steak—also known as a top blade steak, top blade filet, and shoulder top blade steak—is cut from the shoulder of the cow (called the chuck) and is nicely marbled with lots of beefy flavors. When cooked properly, a flat iron steak turns out tender and juicy. The nice amount of marbling creates a steak that is extremely tender and full of flavor. It is best when cooked on the grill and can be incorporated in a variety of recipes. 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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Flat iron steak—also known as a top blade steak, top blade filet, and shoulder top blade steak—is cut from the ... 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

Beef knuckle bones are great for stock or broth. Often, these are used as a substitute for marrow bones when they are unavailable and still yield numerous health benefits. With the high amount of gelatin and collagen, these bones make a flavorful stock or broth. We choose Piedmontese because the double-muscling gene produces leaner yet tender beef that’s lower in calories than conventional beef. Our beef is grass-fed from start to finish. No hormones. No chemicals.
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Beef knuckle bones are great for stock or broth. Often, these are used as a substitute for marrow bones when ... more

Our grass fed beef tallow is great for crafting. It is not prepared in a USDA approved kitchen, however we take great pains to insure quality and purity. 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!"
close

Our grass fed beef tallow is great for crafting. It is not prepared in a USDA approved kitchen, however we ... more

Our grass fed beef tallow is great for crafting. While it is not prepared in a USDA approved kitchen, we take great pains to insure quality and purity. 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!"
close

Our grass fed beef tallow is great for crafting. While it is not prepared in a USDA approved kitchen, we ... 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!"
close

Rib eye steak is usually considered “THE steak” by most steak lovers. It is one of the most flavorful cuts ... more

The Round Eye Roast is a lean cut that is a great oven roast when cooked medium rare to medium. It can be cubed for stew meat, strips for stir fry or thinly sliced for excellent sandwich meat! Piedmontese is a naturally low fat, low cholesterol beef. Due to its genetic disposition to "double muscling", this beef upholds its integrity, tenderness, and flavor.
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The Round Eye Roast is a lean cut that is a great oven roast when cooked medium rare to medium. ... more

Beef short ribs (especially our exceptionally tender Piedmontese!) are typically more tender and meaty than pork. And although less known, many folks prefer short ribs over the back ribs. And unlike the back ribs - "shorties" can be cooked to medium-rare - which is the most flavorful temperature for red meat. And they couldn't be easier to make!...try 'em braised with your favorite stout beer! 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

Beef short ribs (especially our exceptionally tender Piedmontese!) are typically more tender and meaty than pork. And although less known, ... more

Beef short ribs (especially our exceptionally tender Piedmontese!) are typically more tender and meaty than pork. And although less known, many folks prefer short ribs over the back ribs. And unlike the back ribs - "shorties" can be cooked to medium-rare - which is the most flavorful temperature for red meat. And they couldn't be easier to make!...try 'em braised with your favorite stout beer! 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

Beef short ribs (especially our exceptionally tender Piedmontese!) are typically more tender and meaty than pork. And although less known, ... more

Beef short ribs (especially our exceptionally tender Piedmontese!) are typically more tender and meaty than pork. And although less known, many folks prefer short ribs over the back ribs. And unlike the back ribs - "shorties" can be cooked to medium-rare - which is the most flavorful temperature for red meat. And they couldn't be easier to make!...try 'em braised with your favorite stout beer! 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

Beef short ribs (especially our exceptionally tender Piedmontese!) are typically more tender and meaty than pork. And although less known, ... more

Our grass fed Piedmontese Shoulder Roast is rich in flavor but not in fat...making it a healthy AND succulent dinner option! The bone in only adds to it's rich and delicious flavor! 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!"
close

Our grass fed Piedmontese Shoulder Roast is rich in flavor but not in fat...making it a healthy AND succulent dinner ... more

A lean cut from the hip of the cow, Sirloin Steaks are slightly tougher than other cuts and ideal for quick cooking methods such as grilling. 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!"
close

A lean cut from the hip of the cow, Sirloin Steaks are slightly tougher than other cuts and ideal for ... more

A lean cut from the hip of the cow, Sirloin Steaks are slightly tougher than other cuts and ideal for quick cooking methods such as grilling. 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!"
close

A lean cut from the hip of the cow, Sirloin Steaks are slightly tougher than other cuts and ideal for ... more

Our grass fed Piedmontese Sirloin Tip Roast is one of the more tender roasts you will find! Great for slow cooking, pot roasting, braising, or stewing....and tender enough for oven roasting and kabobs! 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 Sirloin Tip Roast is one of the more tender roasts you will find! Great for slow ... more

Our grass fed Piedmontese Sirloin Tip Roast is one of the more tender roasts you will find! Great for slow cooking, pot roasting, braising, or stewing....and tender enough for oven roasting and kabobs! 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 Sirloin Tip Roast is one of the more tender roasts you will find! Great for slow ... more

Our grass fed Piedmontese Bottom Round Roast is a flavorful, lean cut of beef that is primarily oven roasted. We choose Piedmontese because the double-muscling gene produces leaner yet tender beef that’s lower in calories than conventional beef. Our beef is grass-fed from start to finish. No hormones. No chemicals.
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Our grass fed Piedmontese Bottom Round Roast is a flavorful, lean cut of beef that is primarily oven roasted. We ... more

Our grass fed Piedmontese Bottom Round Roast is a flavorful, lean cut of beef that is primarily oven roasted. We choose Piedmontese because the double-muscling gene produces leaner yet tender beef that’s lower in calories than conventional beef. Our beef is grass-fed from start to finish. No hormones. No chemicals.
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Our grass fed Piedmontese Bottom Round Roast is a flavorful, lean cut of beef that is primarily oven roasted. We ... more

Grass fed for two years then supplemented with organic grain while still grazing. Tasty and nutritious. Try it you won't be sorry !
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Grass fed for two years then supplemented with organic grain while still grazing. Tasty and nutritious. Try it you won't ... more

Beet Kvass is a traditional fermented beverage made from raw beets that goes back centuries, if not longer. Beets by themselves are considered by many to be a nutritional powerhouse that have many health promoting properties, and the fermentation process multiplies these, resulting in a clean and refreshing health tonic with many health promoting qualities, among which many believe to be: *efficient hydration (*far surpassing any of the commercial 'sports drinks' on the market), *blood builder, *liver detoxifie`r & cleanser, *immune system builder, and the list goes on. To find out for yourself just how healthy beets are, just google it. Ingredients: Reverse Osmosis Filtered Water, Organic Beets, Organic Apples, Organic Garlic, Organic Ginger, Organic Cayenne Pepper
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Beet Kvass is a traditional fermented beverage made from raw beets that goes back centuries, if not longer. Beets by ... more

Beet Kvass is a traditional fermented beverage made from raw beets that goes back centuries, if not longer. Beets by themselves are considered by many to be a nutritional powerhouse that have many health promoting properties, and the fermentation process multiplies these, resulting in a clean and refreshing health tonic with many health promoting qualities, among which many believe to be: *efficient hydration (*far surpassing any of the commercial 'sports drinks' on the market), *blood builder, *liver detoxifier & cleanser, *immune system builder, and the list goes on. To find out for yourself just how healthy beets are, just google it.
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Beet Kvass is a traditional fermented beverage made from raw beets that goes back centuries, if not longer. Beets by ... more

They call it the blood of the Earth... Beet Kvass is a traditional fermented beverage made from raw beets that goes back centuries, if not longer. Beets by themselves are considered by many to be a nutritional powerhouse that have many health promoting properties, and the fermentation process multiplies these, resulting in a clean and refreshing health tonic with many health promoting qualities, among which many believe to be: *efficient hydration (*far surpassing any of the commercial 'sports drinks' on the market), *blood builder, *liver detoxifier & cleanser, *immune system builder, and the list goes on. To find out for yourself just how healthy beets are, just google it. Ingredients: RO Purified Water, Organic Red Beets, Organic Apples, Himalayan Pink Salt
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They call it the blood of the Earth... Beet Kvass is a traditional fermented beverage made from raw beets that ... more

Sylvan Falls Mill is proud to offer our wonderful biscotti. Made with fresh ground anise, organic whole wheat, organic local eggs and sugar, these twice baked cookies from Italian roots make a wonderful accompaniment to red wine, tea and coffee. They store well and and make good travel cookies.
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Sylvan Falls Mill is proud to offer our wonderful biscotti. Made with fresh ground anise, organic whole wheat, organic local ... more

Sylvan Falls Mill is proud to offer our wonderful biscotti. Made with our own organic whole wheat, organic local eggs, dutch processed cocoa and our popular dark choclate (chunked and baked in) and organic sugar, these twice baked cookies from Italian roots make a wonderful accompaniment to red wine, tea and coffee. They store well and and make good travel cookies.
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Sylvan Falls Mill is proud to offer our wonderful biscotti. Made with our own organic whole wheat, organic local eggs, ... more

Just like our other biscotti, our white chocolate / cranberry cookies are a blend of our own grind organic whole wheat flour and fresh organic ingredients. Great with coffee, egg nog, and wine. AVAILABLE FOR THE MONTH OF DECEMBER ONLY
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Just like our other biscotti, our white chocolate / cranberry cookies are a blend of our own grind organic whole ... more

Delicious sweet blueberries. Picked and frozen at peak ripeness. 2019 harvest. Great to eat by themselves (just ask our 3yr old and 1yr old), in smoothies, for baking, preserves, or cold/warm cereal. 1 cup per day helps maintain healthy memory.
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Delicious sweet blueberries. Picked and frozen at peak ripeness. 2019 harvest. Great to eat by themselves (just ask our 3yr ... more

Pure blueberries turned into a liquid. We recommend mixing with mineral water, adding to smoothies, and making a salad dressing with vinegar and honey. A gallon of blueberries makes a half gallon of this concentrate.
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Pure blueberries turned into a liquid. We recommend mixing with mineral water, adding to smoothies, and making a salad dressing ... more

Whole blueberries in a delicious syrup. Dessert topper, pancakes, sandwiches, oatmeal....