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Topic of the Month:
Spring Lamb
Local Spring Lamb
By Susie Quick, HonestFarm.org
Published May 27, 2008
Why it's good:
Grass fed animals are better for your health for they contain more vitamin E, beta carotene and a number of health-promoting fats, including omega-3 fatty acids and conjugated linoleic acid, a newly discovered good fat thought to be a potent cancer fighter.
Why it's green:
Because most sheep and lamb do not eat grains at all, their grass diet-which they obtain on their own via grazing-requires much less fossil fuel than with shipping grains (which is also usually combined with antibiotics).
Spring lamb is one of those guilty pleasures. It's something to savor and enjoy during the season-but it's best not to think too much about where it came from. Cute fluffy critters bouncing around a pasture are not what you want to have in your head when you're about to dig into a rack of lamb with knife and fork.
This is the hard part of knowing where your food comes from-which, hopefully, is from a local farmer who raises their animals in fields rather than feedlots. I have a friend who raises meat lamb (as opposed to wool lamb for knitting and such) who cannot bring herself to eat it. I understand, which is why I focus on growing vegetables.
You can rationalize your taste for lamb, as I do, by knowing that the animals had a good life before they became your dinner. And that buying from a local farmer helps preserve the land and the environment, and supports a family devoted to growing healthy food for their community. (To find a local farmer in your area go to www.localharvest.org).
A Few New Hampshire Farms that Sell Lamb:
Border Brook Farm Picadilly Farm
66 Prescott Rd 264 South Parrish Rd
Jaffrey, NH 03452 Winchester, NH 03470
(603) 731-6768 (603) 239-8718
bartlettcjad@aim.com www.picadillyfarm.com
borderbrookfarm.org
Edgefield Farm Webster Ridge Farm
97 Old County Rd 1482 Pleasant St
Westmoreland, NH 03467 Webster, NH 03303
(603) 399-9975 (603) 648-2595
bill@edgefieldsheep.com websterridge.com
Click for Website
Mack Hill Farm Yankee Farmer's Market
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Featured Event:
Monadnock Localvore Workshops 
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Farm of the Month:
Country Critters Farm
Country Critters Farm, LLC is a small family farm that has been a part of Winchester for the past nine years, producing naturally raised meats. This April we were licensed by the State of New Hampshire to create our own unique farmstead goat cheeses from the milk of our goats.
We offer many different flavors of fresh chevre in a variety of sizes. In the near future we will be offering aged cheeses as well. All of our goat cheeses are made from our own goats' milk. Currently our fifteen goats produce fifteen gallons of milk a day! Of the twenty plus kid goats that were born recently, eleven are does which we plan to add to our milking herd, with a goal of having thirty milking goats in the future. Our goats enjoy being out on pasture and guarded by their loyal companions, Rose, Emma and Ana, three Great Pyrenees dogs.
All of our cheeses are available for purchase at our farm and at many farmers markets and retailers of local products throughout the area. In addition to a small retail area at the farm (open daily 9am to 7pm), we will be at the following farmers' markets; Saturday Gilbo Avenue in Keene, Bedford on Tuesday, Peterborough and Derry on alternating Wednesdays, Cheshire Medical Center every Thursday (alternating between Claremont and Amherst) and then on Fridays we will alternate between Weare and Newport. For updates on farm happenings follow our Facebook page, or feel free to email or give us a call.
No two cheeses are alike; each cheese is special to the area it is made in. We hope you stop by for a visit and try our cheese!
Country Critters Farm
240 Forest Lake Road
Winchester, NH 03470
(603) 239-8657
countrycritterfarm@earthlink.net |
Product of the Month:
Yankee Farmer's Market Natural Lamb
In addition to the majestic buffalo raised by Yankee Farmer's Market in Warner, NH, the farm reaches out and connects with other local farmers to distribute their meats including lamb, venison, elk, poultry and pork. According to Keira Farmer of Yankee Famer's Market, their most recent batch of lamb meat came from a small herd right in Warner. The family farm raises sheep and shows them at fairs, and the animals are raised on pasture and very well cared for. Keira raves, "The lamb is tender and delicious." The mission of Yankee Farmer's Market is to put agriculture back into the hands of the small, local farmer.
Yankee Farmer's Market Lamb
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Recipe of the Month:
Find more lamb recipes further down in the Resources section!
Lamb Panini Sandwich
with Beet Relish
By TheNibble.com
Every nose in the neighborhood knows that spring is the start of cookout season. So start the barbie, as the Australians say, and enjoy this gourmet, yet easy-to-prepare, recipe. It was developed by Sally James, a leading Australian chef, food book author and television personality, for Meat And Livestock Australia, which represents producers of Australian lamb.
But first: What is spring lamb? Is it different from lamb you buy at other times of the year?
Spring lamb simply refers to lamb that is processed between the first Monday in March and the first Monday in October. The lamb is usually 3 to 5 months old. Years ago, lamb production peaked during this season, because lambs born in harsh winter months, before heated barns and modern animal husbandry, would have a low chance of survival. Today, lamb production occurs throughout the year, and "spring lamb" is no longer a relevant term, except for marketing purposes. It sounds more exciting, but tastes exactly the same. Yet, to many people, Easter and the spring season is a good reason to serve more lamb.
This recipe uses lamb eyes of loin. Top with the beet relish and yogurt and enjoy with iced tea or a glass of Pinot Noir. If you don't like beets, you can substitute a savory chutney. Prep and cook time is 35 minutes.
Fresh Beet Relish
- 1 tablespoon sesame seeds
- 2 baby beets, or 1 large beet, peeled and grated
- 3 tablespoons red wine
- 1 tablespoon red wine vinegar
- 1 teaspoon brown sugar
Dill Yogurt
- 1/3 cup plain yogurt (we prefer Greek yogurt, which is triple strained
to remove water and make the consistency thicker) - 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice
Lamb
- 2 lamb eyes of loin
- 1 teaspoon oregano leaves
(Fresh oregano makes a big difference) - Olive oil for cooking
- Salt and freshly ground pepper
To Assemble
- 4 panini or deluxe bread rolls, halved
- Dijon or other quality mustard, butter, lettuce
(To make your sandwich even more deluxe, choose red leaf lettuce or
other specialty variety-you can also use baby spinach or baby arugula)
Preparation
First prepare the beet relish, toasting the sesame seeds in a small pan, shaking until seeds are golden and brown. Add the remaining ingredients and cook on medium to low heat for 3-4 minutes or until beets are softened and the liquid is nearly evaporated. Transfer to bowl, cover and chill.
To prepare the dill yogurt, combine the ingredients and refrigerate. This and the beet relish can be made a day ahead.
Prepare the lamb: Remove the sinew and season the lamb with salt, pepper and oregano. Preheat grill or barbecue. Brush the lamb with olive oil. Grill for 2-3 minutes on each side, or until springy to the touch. Transfer to a plate, cover with foil and rest 5 minutes.
Butter and grill the halved panini rolls and spread with mustard. Top with the lettuce, then lamb, either whole or thickly sliced. Serves 4.
Yankee Farmer's Market Lamb
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Localvore Classifieds* Lamb from Edgefield Farm in Westmoreland- We're once again offering our locally grown lamb for sale. Legs of lamb are $12 per pound, about 4 to 8 pounds each. Whole lambs, cut to your specifications and vacuum sealed, USDA inspected, $4.90 per pound hanging weight (*not available at this point for Easter*). Lambs average 40 to 45 pounds. Pasture is the mainstay of their diet, and we never use artificial growth promoters. Email bill@edgefieldsheep.com or call 603-399-9975 to order. Locally Grown Wool- We have beautiful knitting yarns made from our sheep's wool, grown and raised in Nelson, NH. Cheshire Sheep Yarn is a worsted weight, 2-ply yarn in a variety of natural and dyed colors. It is spun for us at Green Mountain Spinnery in Putney, VT. Skeins are 4 ounces, 230 yards, $12 each. Also available are knitting kits for socks, hats and mittens, fleece and roving for handspinners. Contact elementalfiber@gmail.com or (603) 847-9763.
Fertile Fields Farm Interns- Fertile Fields Farm is seeking interns for this season, specifically June -August and also fall, Sept-November. If you want to learn the basics, and then some, of organic farming methods, market gardening, and greenhouse management, and also be part of a fun learning experience contact us soon for an interview. Minimum hours are 6 hours per week and you receive a modified CSA share of veggies each time you work. Call Lori and James at 603-399-7772.
The Well School Farm Apprentices- Seeking two apprentices who will learn and be involved with both farming and educational agriculture programs. The Well School Farm offers two apprenticeships: April 1st through October 15th, and May 1st through August 31st. Dates can be flexible in certain situations. Apprentices will work Monday through Friday, 7:30am - 5pm and receive $100 per week plus vegetables and eggs. To apply, please send a resume and letter of interest to Catherine Condella (farm manager) atcmcondella@gmail.com. UVM Farmer Apprentice Program- The University of Vermont is excited to announce its new Farmer Apprentice Program, a 5-month long educational training program for aspiring farmers. It is designed to teach the necessary skills in production, management, marketing and entrepreneurship. This will be accomplished by working alongside current Vermont farmers, management of a sustainable small-scale vegetable operation, and relevant classroom instruction and field trips. Applications received by May 2 will be given priority. Visit their website for more information and to apply. Monadnock Community Market- Learn more about Monadnock Community Market, a food co-op in Keene, and become a member at http://monadnockcommunitymarket.com/ Slaughtering Services- Home slaughtering services available, reasonable rates. Call Lester at 558-0068 or 865-5726.
*Hannah Grimes Marketplace is posting these classifieds as a service to readers and does not imply endorsement. Add your own classified ad: Send a 20-30 word description of your service or product that is directly supporting entrepreneurs to localvore@hannahgrimes.com. Make sure to include the best way to contact you. |
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Upcoming Events
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Keene Winter Farmers' Market
Saturday, April 16, 12-4pm
Stonewall Farm, Keene
Local, fresh produce doesn't have to stop just because of all the snow! Come to the Keene Winter Farmers' Market held at Stonewall Farm once a month from 12-4 pm. For more information please call Amanda at 603-357-7278 ext. 111 or visit Stonewall Farm's website.
Beekeeping Workshops
Saturday, April 23 & Saturday, May 14, 1-3:30pm
Linden Apiaries, Alstead
Charles Andros, former NH/VT Apiary Inspector, will hold two beekeeping workshops. Topic of the April 23 workshop will be early spring management, and May 14 will cover finding queens, requeening and 2-queen colonies, pollen collection, swarm control, supering, and bee venom therapy. Bring a veil, if you have one, as we will be opening some colonies. We'll be inside if it is rainy. Registration required: lindena@sover.net or call 603-756-9056. For details visit the Vital Communities website.
Pruning Ornamental Shrubs & Trees
Saturday, April 30, 9-11am
Cathedral of the Pines, Rindge
Learn how to prune your ornamentals with Master Gardener Ann McEntee at this free event, sponsored by Cheshire County UNH Extension. Contact Carl Majewski at 603-352-4550 or carl.majewski@unh.edu.
Conservation Plant Sale Pick Up
Saturday, April 30, 9am-1pm
Alyson's Orchard, Walpole
Join us to pick up your Cheshire County Conservation District plant sale order and to learn from our great series of speakers on planting, pruning, pest management, compost tea and mushroom growing! Email
Fresh Chicks Outdoor Marketplace
Monday, May 2, 12-6pm
Monadnock Community Hospital, Peterborough
Fresh Chicks Outdoor Marketplace is another opportunity to make connections with local folks who grow fresh, natural and organic produce and create quality homemade, handmade products and crafts. We hope to spread the word about how important it is to support local growers, local economies and better nourished people. The Market will be held every Monday from 12:00-6:00, outdoors, in the northeast lot at the Monadnock Community Hospital, Peterborough. It will run into October, rain or shine. Contact Jean Mann, roseofsharon@localnet.com, 924-1913.
Keene Farmers' Market
Tuesday, May 3, 9am-2pm
Gilbo Avenue, Keene
Located on Gilbo Avenue behind the Colonial Theater, find us each Tuesday and Saturday from 9-2 from May through October- providing 100% locally raised veggies, fruits, beef, pork, eggs, cheeses, jams, jellies, mustards, vinegars, and fiber. Also find baked goods, bread, granola, soaps, jewelry, and hand crafted wooden chairs and benches.
2nd Annual Farm to School Conference
Thursday, May 5, 8:30am-4pm
SIT Graduate Institute, Brattleboro
Join Farm to School Practitioners from Southern Vermont and New Hampshire as we share, gather ideas and resources, support one another, and network to strengthen sustainable Farm to School programs. There will be lots of great workshops! For more information and to register (space is limited!) contact Katherine Gillespie: katherine_gillespie@wsesu.org, (508)-971-2855. Also visit the conference website.
Wellscroft's Annual Fence Clinic
Saturday & Sunday, May 7 & 8, 9am-3:30pm
Wellscroft Fence Systems, Chesham
Whether you are new to raising animals or if you have a seasoned green thumb but suddenly have undesired critters in your garden, Wellscroft's annual Fence Clinic is a FREE event where you can learn more about your fencing options. Public may attend either Saturday or Sunday to listen to seminars and speak with our professional staff as well as a number of fencing contractors. Call 603-827-3464 or visit their website for more info.
Backyard Chicken Raising Workshop
Saturday, May 7, 10am-12pm
Fair Winds Farm, Brattleboro
This Post Oil Solutions workshop will be led by Jay and Janet Bailey of Fair Winds Farm, a diversified horse-powered farm that has been raising chickens since 1978. The workshop is geared toward those with little or no experience, and is intended to inspire and provide information for participants to start their own backyard flock of layers and broilers. Children are welcome, but please no more than 2 per adult, and they must be supervised. No dogs are allowed at the farm. Pre-registration and payment are required: 877-886-7397. Visit Post Oil Solutions for more information.
Brattleboro Farmers' Market
Saturday, May 7, 9am-2pm
Route 9, Brattleboro
First Saturday market of the 2011 growing season! Southern Vermont's premier farmers' market featuring over 50 vendors with agricultural products, crafts, live music and animals and ethnic foods from around the world. Whether you are local or a tourist, you can stop by to get your weekly produce and grab a quick lunch, or come with your family and stay for the day!
Walpole Farmers' Market
Friday, May 13, 4-7pm
Walpole Common, Walpole
We offer a wide variety of items such as veggies, herbs, fruit, dairy products, meats, maple products, honey & bee products, mushrooms, fiber, prepared foods, and some utilitarian crafts. The weekly market will run through Friday, October 21st. For more information, visit the WFM website, email jill@walpolefarmersmarket.com, or call 603-756-3168.
Growing Mushrooms in the Forest
Sunday, May 15, 9am-3pm
Wichland Woods, Nelson
David Wichland welcomes us to his mushroom haven at Wichland Woods where we will learn how to grow mushrooms utilizing agroforestry models. In this hands-on course sponsored by NOFA-NH we will inoculate logs and stumps and review various ways to grow mushrooms utilizing wood in the forest. All participants will leave with a shiitake or oyster log that they will inoculate during the course. Potluck lunch and mushroom feast. Rain or shine, dress accordingly. Fee is $45, register at the NOFA-NH website or nhhn@nofanh.org.
Lunch with the Lambs Fundraiser
Sunday, May 15, 1pm
Putnam Park, Peterborough
Enjoy a picnic lunch surrounded by lambs! This event, presented by Slow Food Monadnock and Sunnyfield Farm, will benefit Sunnyfield Farm's efforts to obtain a new sheepdog. Bring your friends and family! Adult tickets $15 (includes Slow Food Monadnock Tote Bag), children $6- available at Steele's Stationers and Toadstool Bookshop in Peterborough. For more information visit Slow Food Monadnock online or email richardson.ashleyj@gmail.com.
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News & Resources:
Spring Lamb Sheep: Sustainable and Organic Production
By Margo Hale, Linda Coffey, Ann Bartlett & Chelsey Ahrens
Published 2010, National Sustainable Agriculture Information Service 
This publication introduces concerns and practices
specifically related to sustainable sheep production.
Topics covered include breed selection, controlled
grazing, pasture lambing, alternative health
management, and innovative marketing of meat and
wool products. Read it here.
Butchering a Lamb
Meat Fabrication in a World of Cut, Boned, and Packaged Parts
By Nina Rubin
Published April 2006 on Starchefs.com
Listen quietly, and you almost hear the buzz: the faint whisper of "local," "seasonal," and "organic" in the air. We all know that there's a push to understand the origins of what we eat, the who-what-when-where-how of food production. But somehow, despite all of the questioning and soul searching, there still seems to be a lack of understanding... Read the full article.
Lamb Recipes:
A Healthy, Light Lamb Dish for Spring and Passover by Jason Romanoff
Roast Easter Lamb with White Wine by Marcella Hazan
Wild Mushroom Lamb Stew by Mack Hill Farm
Slow-Cooked Leg of Lamb with Garlic, Lemon and Rosemary by Dinner with Julie
Spring Lamb with Wild Morel & Oyster Mushrooms by Amy Farges
Slow Roasted Spiced Lamb with Pomegranate and Saba Sauce by Jules Clancy
What's your interest?
Do you raise lambs, or do you want to learn how? Do you have questions for our local farms that raise and sell lamb? Have a great lamb recipe? Please share your thoughts via email, Facebook, and Twitter.
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Featured Article:
Great Falls Food Hub Moving Forward
Westminster, VT
The Great Falls Food Hub (GFFH) is the grateful recipient of a $25,000 grant from the John Merck Fund that will further help it to advance its mission of developing a regional food center and distribution system.
Read the full article. |
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