Wednesday, April 22, 2009

Hard Day on the Farm

Yes, the plight of a farmer...chores are always there and NEVER done. Such a hard life!

A beautiful spring day and I had to perch myself atop the green other Deere, John. Bush Hogging, it's referred to (named for the implement you pull from the tractor's hydraulics behind). The pasture is being prepped for spring hay! Around and around I go, "bushogging". The only heart racing that takes place from my estimation is from the unobstructed views of nature all around. I share my day of "hard work" with the birds overhead, the mysterious creatures heads peaking from the pond until I approach (quickly they disappear) with each round. This job can take all day you know. The hours pass, life plans are made, gardens are prepped, the house is cleaned...all in my mind of course....but, who's done!

Wednesday, April 15, 2009

Lamb Meatballs

OK. I must give credit to our friend, Candace Turney ( I think her sister had something to do with it. I made them as apps. I made a variation of the tomatoe sauce for dipping and also had a yogurt sauce. They were good weren't they

4 lbs of your ground lamb2 or 3 eggs (depending upon the size)½ c oatmeal6 cloves garlic1 Tbsp ground cumin2 tsp cinnamon1 tsp ground coriander½ tsp hot pepper flakes½ c currents½ c toasted pine nuts10 -12 scallions finely chopped1 c. parsley finely choppedSalt to taste
We mixed the oatmeal with the eggs and let it soak for a bit before mixing in everything else for the meatballs.
The sauce was 2 large cans of tomatoes6 cloves garlic3 lg onions finely chopped1 cup red wine
Sauteed the onions & garlic in some olive oil then added the tomatoes & wine.
The meatballs cooked in the sauce. Towards the end we added 1 c. of spicy green olives________________________________________

Tuesday, April 14, 2009


We haven't shed our coats yet (as it should be) but we see signs of spring everywhere. From the lambs, to our pastures bursting with strong healthy grass and clover (also know as "legumes" to the livestock farmer.) Mother Nature sure knew timing for all the mothers and their young. The babes hit the ground at a time when the forage is full of protein and fiber, right for the demands of the moms raising their young ones. Maybe I'll soon test my capabilites with video cannot imagine the level of cute when the lambs all huddle. Charging thru the pastures they go, kicking up those wee little legs.
My mouth waters over the soon to be riches of the garden.
Grape vines showing the first signs , hardy pears trees in full blossom, delicate cherries preparing to bear fruit for whomever gets there first! We have already enjoyed asparagus and lettuce fresh from our garden. I had NO idea what asparagus NOT from the grocery could be like. With the 1st cut of the stalk the juices flow like you can't believe. I never knew! My greatest challenge is getting what I pick into the house before it hits my lips!

Then, our projects, whew, our projects! On a good day I exclaim, "we're never bored...if you don't want one project that day, there is always another. You can imagine how I might rephrase that on a bad day.
Alas, what would our days be without "lists"
that never seem to go away?
As we've grown we continue to our fencing continues.
John swears he'll be fencing FOREVER. No, I reassure him (hmm, I think he'll be done someday ....he should be, right?).
The good news for this section
of the fence is we will soon have
sheep in our front yard and a whole lot less
grass to mow!


One of the primary reasons I am starting this Blog is for all the folks that have approached me with wonderful lamb recipes. There has been an interest in"sharing" the ideas and I too am excited to hear and try all these mouth watering food ideas folks have described to me. This last Saturday (our 2nd ) market in Durham a customer from the week prior told me about a recipe he had tried with our ground lamb. He said he made the best pizza ever. He bought frozen pizza dough from Trader Joe's, roasted vegi's and feta cheese all atop the ground lamb! Yummo! (My new phrase). Talk about quick and easy. I think I'll be heading to Trader Joes to keep some of that in the freezer...I know, pizza dough is soooo easy but what a time saver! Aftera hard day on the farm the last thing I have energy for is preparing dough!
How about adding carmelized onions?

Yum, Yum, Yummy Lamb Burgers...1# ground lamb, 1Tblsp minced fresh lavender leaves, 1Tblsp minced fresh rosemary leaves, Crumbles of Feta cheese....

Roasted Coffee Marinated Leg of Lamb:
1. S&P entire leg
2. Mix marinade:
· Coffee beans, roasted under broiler unitl crisp…be careful they burn easily.Grindcoarse,not fine, ¼ c
· Fresh Rosemary LOTS
· Coarse ground Mustard
· Very dark brewed coffee, expresso if possible
· Red wine
· Garlic, LOTS
· Olive Oil
Combine all in food processor to yield about 2C. Coat lamb w/ paste and pour liquids over. Marinade for at least 2 hours.

Monday, April 13, 2009

In the Beginning

OK, Here goes... Me, blogging! We have had so much interest in the day to day happenings here on the farm as well as recipes and photos. I so hope I can do this justice. There are so many blogs I have seen that are so engaging. I only hope I can bring you, our friends, customers, and supporters, a blog worth checking in!