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Join us for the Winter Tailgate Market @ Neighborhood YMCA at Woodfin Saturday February 25 10am-Noon |
To order, please call Stephen at 828.206.3276 or email stephen@eastforkfarm.net (preferred). Preorder is greatly appreciated. If we don't respond to your order, please assume that your reserved food will be held for you at the market.
| Rack of lamb | $18 / # | | | Leg of lamb - Bone In | $10 / # | | | Leg of Lamb - Boneless | $12 / # | | | Lamb shoulder - Boneless | $12 / # | | | Lamb loin chops | $14 / # | | | Lamb kabob | $11 / # | | | Lamb sirloin chops | $10 / # | | | Lamb shank | $8 / # | | | Ground lamb RECIPE | $9 / # | Sale $8 / # | | Lamb sausage bulk (mild or spicy) | $9 / # | | | Lamb sausage link (spicy) | $9.50 / # | | | Lamb riblets | $3.50 / # | | | Soup bones | $2 / # | | | | | | Whole chicken | $4 / # | | | Whole duck | $6 / # | | | | | | Whole rabbit | $8 / # | | | | | | Farm fresh eggs | $4 / Dozen | |
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Here is the line up for this Saturday:
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Farm News....
The invaluable intern
So how do we at East Fork Farm keep our head above water and our sanity? Interns. Their dedication and hard work goes a long way for us and we couldn't manage without them. As farmers, we can't afford to pay much, but the interns receive a small stipend and living accommodations. We receive inexpensive labor and in return, interns gain as much knowledge as they can absorb.
Larry is currently our full-time live-in intern, and he has decided to stay with us through the winter. He lives right outside the barns in his cozy little cottage and experiences farm life 24-7. His job is to feed the critters in the am & pm, clean the barns, spread manure in the fields, help with fencing, gather eggs, sell at market etc. Larry has pulled lambs stuck in birthing, castrated and ear tagged many a lamb, processed rabbits and chickens, and has learned how to keep all of the animals healthy and happy. Thanks Larry for all your hard work and dedication!!!
Larry spreading manure in the fields
In a month or two, Larry is moving on with his life and is set to travel on motorcycle across the US and then further seek out his music career. He will be missed greatly as he is like a son, uh-um brother to us and a dear friend.
We are seeking to fill two full-time interns for the 2012 season, so spread the word.
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Shepherds Pie
*2 lbs potatoes
*4 Tbsp unsalted butter
*1/2 cup raw milk or plain whole yogurt
*sea salt and pepper
*1 pound local, pastured ground lamb
*1 sweet onion, chopped
*3 cloves garlic, minced
*2 garden carrots, chopped
*3/4 cup oyster or shitake mushrooms, sliced
*splash dry white wine
*2 Tbsp. butter
*1 1/2 Tbsp flour
*1 1/2 cups chicken stock
*1 cup fresh or frozen shelled green peas
*handful of fresh chopped basil or parsley, or both
Bring a large pot with water to rolling boil. Add potatoes and boil until tender when pierced with a fork. Strain. Whip with the butter and a 1/2 cup raw milk or plain whole yogurt. May need to add additional milk or yogurt. Season with salt and pepper. Set aside.
Preheat oven to 350. While potatoes boil, brown the lamb in a large skillet over medium heat. Transfer with a slotted spoon to a small bowl. Add the onion, garlic, and carrots to the pan, and saute in lamb juices. Add the mushrooms, and splash of wine. Season with sea salt and black pepper. Reduce heat to med/low.
Return lamb to pan. Make a well in the center of the skillet and add 2 Tbsp butter. Once melted, add the flour and whisk into a paste. Cook for one minute before pouring in the stock. Incorporate into contents of pan, stirring often until liquid thickens. Remove from heat.
Transfer lamb mixture to a 9x13 inch baking dish. Sprinkle with the shelled peas and basil or parsley. Top with whipped potatoes and bake until golden and bubbly, about 40 minutes. Cool slightly before serving. To see the complete recipe and read Rachel's blog, click HERE
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Remember....this Saturday we will be at the YMCA in Woodfin (40 N. Merrimon Ave., Suite 101 -- Asheville). As always, thanks for supporting our farm!!!
Stephen, Dawn, Autumn and Madison
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