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Nurtured: Health Benefits of Raw Milk

As you may have heard, Soil Friends now has a dairy cow! Meet Pam.. she is such a sweetheart!

What is Raw Milk?

Raw milk is as fresh as it gets, straight from the cow’s udder to the bottle, to the fridge! It is also known as ‘unpasteurized’, which means it does not undergo ‘pasteurization’, a brief process of heating to 161 degrees to kill any germs that may exist in the milk, including beneficial probiotics. There are additional negative consequences of the pasteurization process.. from

“Besides destroying part of the vitamin C contained in raw milk and encouraging growth of harmful bacteria, pasteurization turns the sugar of milk, known as lactose, into beta-lactose — which is far more soluble and therefore more rapidly absorbed in the system, with the result that the child soon becomes hungry again.

Probably pasteurization’s worst offence is that it makes insoluble the major part of the calcium contained in raw milk. This frequently leads to rickets, bad teeth, and nervous troubles, for sufficient calcium content is vital to children; and with the loss of phosphorus also associated with calcium, bone and brain formation suffer serious setbacks.

Pasteurization also destroys 20 percent of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities.”

But.. isn’t Raw Milk Dangerous?

Pasteurization does play an important role in eliminating dangerous germs from milk, if you need absolute peace of mind, raw milk may not be for you. However, the risk of contamination can be greatly reduced by ensuring a sterile milking process. Your safety is our absolute first concern, but providing nutrition is a close second! By avoiding contamination we can greatly minimize risks and provide you with a truly whole, nutrient-dense farm-fresh food source.

What’s in Raw Milk?

From Dr. Josh Axe:

  • Fat Soluble Vitamins A, D, and K2 – Because raw milk comes from cows or goats grazing on grass, research studies have shown that it contains a higher level of heart healthy, cancer killing, fat-soluble vitamins than milk which comes from factory-farm raised cows. (03) Studies have shown that one of the most common deficiencies in children is a lack of fat soluble vitamins.  These vitamins support the brain and nervous system and are crucial for development, focus and brain function.  Fat soluble vitamins also support bone density and help naturally balance hormones, however they are significantly decreased following pasteurization. (04)
  • Short Chain Fatty Acids, CLA and Omega-3’s – In addition to being high in anti-inflammatory  Omega-3 fatty acids, raw milk from grass-fed animals is a rich source of butyrate, a short chain fatty acid that is widely known to control health issues related to inflammation, slow metabolism and stress resistance. (05) In fact, researchers in Japan conducted a study on mice that suggests that butyrate can be used to treat inflammatory bowel diseases such as Crohn’s disease. (06) Additionally raw grass-fed milk is packed with CLA (conjugated linoleic acid), which according to Memorial Sloan Kettering Cancer Cancer has been tied to cancer prevention, healthier cholesterol levels and can even help reduce body fat. (07)
  • Essential Minerals & Electrolytes: Calcium, Magnesium and Potassium – Raw milk is one of the highest sources of minerals and electrolytes, which many people don’t get enough of. Unfortunately a significant percentage of these minerals are lost during high-heat pasteurization. (08)
  • Whey Protein and Immunoglobulins – By far, the best tasting curds and whey protein come from raw milk.  Whey protein is fantastic for anyone who is looking to burn fat and build or retain lean muscle.  Whey is high in the following enzymes and proteins (amino acids),  and the best way to get these immunity boosters is in their  natural form: Alpha-lactalbumin, Beta-lactoglobulin, Bovine serum albumin and Immunoglobulin.
  • Probiotics: Kefir, Cheese, Yogurt – Probiotics are only found in small amounts in raw milk, but when you ferment raw milk to make foods like kefir, yogurt or cheese the good bacteria dramatically increase.  In fact, there are no other foods in the world as naturally high in probiotics as cultured dairy products.

Health Benefits of Raw Milk

With all of these fortifying nutrients, it’s not surprising that the list of health benefits of Raw Milk is so extensive:

  • Healthier skin, hair and nails
  • Nutrient absorption
  • Stronger immune system
  • Reduced allergies
  • Increased bone density
  • Neurological support
  • Weight loss
  • Help building lean muscle mass
  • Better digestion

Kefir: Pro Probiotics

Looking to squeeze all of the Probiotic advantages from your raw milk? We recommend trying Kefir! Kefir is a milk drink made with a specific grain and fermented, which in the process, makes the dairy easier to digest. For more information, see this page:

Farm-fresh Raw Milk Shares

We are now excited to offer raw milk shares and further improve our farm-fresh offering to the community. Contact us for details!

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Weekly CSA Recipes!

Hello everyone! In this week’s CSA share box we have:

  • Apples
  • Tomatoes
  • Yellow Onion
  • Shallots
  • Purple Striped Bell Pepper
  • Green Bell Pepper
  • Sweet Peppers
  • Spaghetti Squash
  • Summer Squash
  • Zucchini
  • Cucumber
  • Pumpkin
  • Red Potatoes

And here’s some yummy recipes to get you inspired!

Spaghetti Squash “Carbonara” (by Emeril Legasse)

Red Pepper & Goat Cheese Frittata (by EatingWell Test Kitchen)

Easy and Delicious Pumpkin Mousse (by Alton Brown)

Pumpkin Seed Brittle (by Alton Brown)

Blossom Onions Grilled and Planked with Red Pepper Aioli (by Marie Renello)

Savory Zucchini Ricotta Cheesecake (by Marie Renello)

And don’t forget, it’s that time of the year to sign up for next year’s CSA program! Ask us about our 10% discount through September and October!


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Community Supported Agriculture – Information for 2017! 10% discount Through October!

We grow what you want to eat!

Interested in getting the best, and prettiest produce from our farm and other local farms? Ask us about our 2017 CSA program! We are currently accepting new shareholders, but hurry, because space is limited!

Early-bird discount

We are offering a 10% discount through September and October, so be sure to sign up now to secure your spot and take full advantage of the discount!

CSA boxes from 2016


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Weekly CSA Recipes

Hello everyone! In this week’s CSA share box we have:

  • Delicata & Cousa Squash
  • Celery
  • Red & Green Cabbage
  • Red & Sweet Onion
  • Potatoes
  • Garlic
  • Shallots
  • Tri-color Beans
  • Lacianto Kale
  • Pears
  • Purple Eggplant
  • Green Cucumbers
  • Sweet Corn
  • Roma Tomatoes
  • Watermelon

And here’s some yummy recipes to get you inspired!

Pear Crisp with Vanilla Ice Cream (by Ree Drummond)

Cucumber Finger Sandwiches (by Ree Drummond)

Grilled Watermelon Salad (by Alton Brown)

Char-Grilled Garlicky Eggplant Dip (by Melissa D’Arabian)

Sweet and Hot Quick Pickled Green Beans (by Jeff Mauro)

Mexican Grilled Corn (by Tyler Florence)

And don’t forget, it’s that time of the year to sign up for next year’s CSA program! Ask us about our 10% discount through September and October!


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Weekly CSA Recipes

Hello everyone! In this week’s CSA share box we have:

  • Bell Peppers
  • Sweet Peppers
  • Pickling Cucumbers
  • White Cucumber
  • Eggplant
  • Tomatoes
  • Green Beans
  • Red Potatoes
  • Kale
  • Peaches
  • Red Onion
  • Sweet Onion
  • Cantaloupe

And here’s some yummy recipes to get you inspired!

Upside-Down Tomato Tart (by Ally Phillips)

Lebanese Style Stuffed Eggplant (by Mellisa Roberts)

Crispy Roasted Kale (by Ina Garten)

Potato and Zucchini Frittata (by Food Network Kitchen)

Chinese Pepper Steak (by The Food Lab)

Bourbon, Peach and Ginger Jam (by Damaris Phillips)

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Weekly CSA Box Recipes

Hello everyone! In this week’s CSA share box we have:

  • Sweet onions
  • Shallots
  • Spring (green) onions
  • Bell Peppers
  • Pickling Cucumbers
  • Eggplant
  • Tomatoes
  • Garlic
  • Blueberries
  • Yellow Beans
  • Bok Choy
  • Cabbage

And here’s some yummy recipes to get you inspired!

Garlic Dill Pickles (by Elanor Topp and Margaret Howard)

Stir-Fried Bok Choy with Ginger and Garlic (by Robin Miller)

Cole Slaw (by Robert Irvine)

Greek-Style Stuffed Peppers (by Ellie Krieger)

Shaved Eggplant Salad with Jalapeno spiced Orange dressing (by Brenda Anderson)

Red Onion Tomato Jam (by Alton Brown)