While shopping at a Rhode Island farmer’s market this weekend, my family and I met the Browning’s of Browning Homestead in Matunuck.  Farmer’s markets are a great place for local produce, and also a convenient place to buy local meat.  This farm has a mascot that travels to the market.

I don’t feature a lot of meat-based recipes on the blog, and occasional readers sometimes think that I am vegetarian.  I do eat all kinds of meat, but I am against factory farming, and I believe in eating locally.  I try to make conscious choices that support local, sustainable farming.  So I was excited to hear that the animals on this farm are grass-fed.  No steroids, antibiotics, or hormones are used.  The animals are slaughtered in a USDA facility also located in Rhode Island.  Most importantly, the farmers seem to be very committed to producing quality food.  

Last year we tried grass-fed hamburger from a different farm, and learned the hard way that it cooks much more quickly.  This time, we tried the all-beef mild Italian sausage, and paid closer attention when it was on the grill. (Thanks, Dad!) The meat was finely ground and tightly packed, with almost no visible fat.  The flavor was mild as promised, and almost reminded me of keilbasa – with a lot less grease of course.

I don’t eat sausage all that often, and this was a nice change of pace.  Grass fed meat does taste different, but once you learn how to cook it properly, it’s a good kind of different.  This meat is raised in a way that’s kinder to the environment, and contains essential fatty acids that are healthier for your heart.  I am hoping to try another cut of grass-fed meat from a local farm soon!

• Main Dishes