i can't find a chicken farm sufficiently close for pastured chickens, and i really cannot justify the expense of heritage, free-range birds at my farmer's market. (whose season is over now anyway.) we paid almost $30 for a bird that left 2 of us hungry after we demolished it. so, feh, on that.
pastured eggs we can get no problem.
i have access to a large number of various asian markets and get all sorts of oogly bits there for broth. chicken heads, feet and backs. duck heads and tongues. beef feet, shinbone, shank, oxtail, neckbone, tendon, etc.
as far as produce, most conventional farmers use systemic pesticides too -- not just spray. pick your poison.
i do buy lots of frozen spinach and artichoke hearts.
Last edited by noodletoy; 10-11-2012 at 06:06 AM.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
– Ernest Hemingway