May 2, 2016 – Mother’s Day Gifts & Cleansing Herbs for Spring!

April 13, 2016 – This Saturdays Open Farm Day Fun!

March 22, 2016 – CSAs at RTB & 2016 Open Farm Days!

March 2016 – Water Conservation at RTB

January 2016 – RTB’s Earth Awakening

December 2015 – Holiday Greeting from RTB

November 2015 – RTB Flies the Coop

September 2015 – Potatoes and Ferments and Elderberries – oh my!

August 2015 – Upcoming Events at RTB

July 2015 – Diversity is the Key

June 2015 – Restorative vs. Sustainable

May 2015 – RTB’s Farm Day, Propagation Workshop & Shiitake Logs

April 2015 – Open Market Season Kick-Off

March 2015 – Meet RTB’s Newest Teammates

February 2015 – A Center for Restorative Community

December 2014 – Honey Bees Need Our Help!

November 2014 – RTB’s Open Market Day, CSA Membership Thank You & CowShare

October 2014 – RTB’s Market Day, Ferment Tour and Bee Hives – Oh My!

September 2014 – RTB’s Fall Friend

August 2014 – RTB’s August Amazingness

July 2014 – RTB’s Summer Splendor

June 2014 – RTB’s Social Entrepreneur Spotlight

May 2014 – RTB had a Permablitz

April 2014 – Community Supported Agriculture (CSA’s) at RTB

January 2014 – Support Mandatory GMO Labeling

December 2013 – Winter Solstice

November 2013 – Our first Open Market Day

September 2013 – We bought the farm!


Bone-Broth-3-2I know what you are thinking; here it comes again, another blog about bone broth.  Why is this stuff suddenly the rage?  Why is everyone suddenly so enamored with this stuff?  And how is it any different from regular broth or stock?  Well, these are all good questions and hopefully, this Bone Broth blog will demystify these questions and more.

First, Bone Broth might seem trendy and the latest food frenzy, but it is far from new.  Bone broth is considered a traditional food which means is goes way back and has nourished many generations of our families.  They were considered the norm when our ancestors were accustomed to cooking and using the whole animal rather than just the most desired cuts purchased from the supermarket.  Traditional foods, as our ancestor knew them, were unprocessed, unrefined, and all natural.  Unfortunately, with the industrialization of food, traditional foods have nearly disappeared from the American table.  Bone Broth is certainly one worthy of a come-back because it is easy to make, relatively inexpensive, highly nutritious and will make your cooking taste even more delicious.

 The main differences between broth, stock and bone broth are the cooking times and what gets released from the bones over the course of a longer, slower simmering time required for bone broth.  Strictly looking at cooking times, a regular broth is usually somewhere between 45 minutes and 2 hours and stocks tend to be simmered a bit longer; 2-4 hours. Bone Broth simmering time is off the charts; 12-24 hours or more.  The cooking time will vary depending on what type of bones you choose to use.  For instance, poultry will take less time than cattle or bison.  Using bones that have previously been roasted will also enhance the flavor of your stocks or broths.

Whatever your desired result –broth, stock or bone broth, selecting high-quality bones from animals that have been grass-fed and pastured are key to making the most nutritious (and delicious) product.  Standard broths and stock still have many of the health benefits outlined below but tend to be lighter in flavor.  The long simmering times of bone broth are said to release rich amounts of calcium, magnesium, phosphorus and valuable trace minerals, as well as glucosamine and chondroitin which may help to alleviate joint pain.  Bone broth is also rich in gelatin.  Gelatin is largely composed of the amino acids, glycine and proline.  Glycine supports the body’s detoxification process and is used in the synthesis of hemoglobin.  Proline is needed for the production of collagen and cartilage.  However, gelatin’s value is not just limited only to cartilage and bones.  It also supports the skin, digestive tract, immune system, heart and muscle.  If you are wondering if your bone broth contains a good amount of gelatin, place it in your refrigerator for a couple of hours.  The consistency should become very gelatinous, like Jell-O.

While its health benefits alone should make you a fan of bone broth, it also adds exceptional depth to the flavor of your food.  It can create the basis of sauces or gravies, be added to soups, or used to sauté/roast vegetables.  So let’s hear it for bone broth!

Bone Broth Recipe:
2 lbs. bones
1-2 organic leeks, chopped
2 organic carrots, chopped
2 organic celery stalks, chopped
Parsley, Rosemary or whatever you have on hand
1 Tbl. Peppercorns
Sea salt to taste, added at the end

Put all the ingredients in a large pot of water and bring to a strong boil.  Then reduce the heat to a simmer and leave it simmering for the remaining time.  You may need to use a large spoon to skim off any foam that accumulates in the initial few hours of the simmering process.  Some folks suggest adding 2 Tbls. of Apple Cider Vinegar to the ingredients, as the acid may help leach out the minerals from the bones.  Feel free to add or omit any of the above veggies or herbs; they just add flavor to the final product and are especially nice if you are planning to drink your bone broth as a daily herbal tonic.  Once your bone broth is completed, strain the bones, vegetables and herbs through a fine steel strainer and cool completely.  Bone broth will keep well up to 5 days in the refrigerator or you can freeze it for later use.  I like to freeze some in ice cube trays that I can easily access for a quick tea when added to a cup of hot water or add a few to a pan of sautéing veggies.


post by Liz Wiley

events2Date: May 7, 2016
Time: 10:00am – 12:00pm
Cost: $15.00 general / $10.00 CSA membership (at any local farms)

As the Earth wakes up in the spring, she provides us with an abundance of wild edible and medicinal herbs. This is a great time to incorporate spring tonics into our diets for promoting cleansing and detoxification after a long winter. Join Hannah Jacobson-Hardy, holistic health coach and community herbalist of Sweet Birch Herbals based in Montague, MA to learn simple ways of integrating herbs into your kitchen. During this workshop we will cover five essential roots, shoots, flowers, and greens to have on hand for ensuring an easeful transition from winter to spring. There will be plant identification, taste tests, handouts, and recipes.

Hannah Jacobson-Hardy is a community herbalist & owner of Sweet Birch Herbals in Montague, MA. Hannah offers herbal consultations, custom made tinctures and teas, workshops, and a wide variety of products for sale, including Full Moon Ghee at the Winter Farmer’s Market in Northampton.

Seats are limited – Sign up today to reserve your space.