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Farm News....
Autumn on the farm...
Hi, my name is Autumn Robertson. I am the middle daughter of both my parents, Stephen and Dawn Robertson, the owners of East Fork Farm. At age 13, there is a lot I have to do on the farm and numerous chores to be completed -- twice a day. First of all, I have to tend to all the animals in the morning and afternoon. This job includes feeding and watering the egg laying hens (700 of them) and tiny yellow fluff balls known as chicks. After this, I check on the sheep to see if they are all right. This time of year, I even have to see if any new lambs have been born. Of all of my morning chores I do, my favorite is bottle feeding two baby lambs. These two babies are absolutely adorable and have come to be my new best friends; even feeding them is enjoyable. Anyways, after all of this is done, I head off for school.
Autumn bottle-feeding the lambs
I know it may seem like a lot of work, but that doesn't mean that I don't like living on the farm. From seeing newborn lambs to checking on the chicks, and from watering chickens to cleaning barns, it's all an important part of my family's livelihood. But that's not all I like about our farm! I never get bored and it is really fun to have friends over. Just the other day, Emily (my best friend in the whole wide world), helped me bottle feed the lambs. She especially grew fond of the small female lambs. "I love that lamb", she would say. If only she knew what it is like all week long on the farm.
Autumn with a baby chick
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Join us for the Winter Tailgate Market @ Neighborhood YMCA at Woodfin Saturday March 10th 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 RECIPE | $10 / # | Sale $9.50 / # | | Leg of Lamb - Boneless | $12 / # | | | Lamb shoulder - Boneless | $12 / # | | | Lamb loin chops | $14 / # | | | Lamb kabob | $11 / # | | | Ground lamb | $9 / # | | | Lamb sausage bulk (mild or spicy) | $9 / # | | | Lamb sausage link (spicy) | $9.50 / # | | | Lamb riblets | $3.50 / # | | | Soup bones | $2 / # | | | | | | Whole duck | $6 / # | | | Whole rabbit | $8 / # | | | Rabbit Loin | $14 / # | Sale $12.50 / # | | Rabbit Hind legs | $9 / # | | | Rabbit Front legs | $8 / # | | | | | | Farm fresh eggs | $4 / Dozen | |
Now taking orders for Easter
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Here is the line up for this Saturday:
Pixies Pocket Infused Honey
Sweet Heart Bakery - bakes goodies (savory & sweet) |
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Pastured Leg of Lamb with French Lentils: (serves 4)
1 pastured leg of lamb
1 large onion, chopped
2 cups french lentils (soaked in water with a splash of vinegar overnight)
2 tablespoons butter
2 carrots, chopped
2 celery ribs, chopped
2 cloves garlic, minced
sea salt
fresh ground black pepper Rinse leg of lamb and place in a crock pot or cookware fitted with a lid. Cover lamb with water. Add half of the chopped onion. Season with salt and pepper. Bring liquid to a boil then reduce setting to a simmer (if slow cooking on the stovetop in alternative cookware, reduce heat to lowest setting). Slow cook all day (at least 6 hours or longer). Extinguish heat and start on the lentils. Drain lentils from soaking liquid and rinse. Melt butter in a large saucepan over medium heat. Add remaining onion, carrots, celery and garlic. Season with salt and pepper. Saute until onions are translucent, stirring often, about 5 minutes. Skim fat from the top of the lamb cooking liquid. Ladle aproxametly 5 cups of the cooking liquid into the saucepan. Add the lentils. Bring to a boil. Reduce heat, cover and simmer until lentils are tender, about 20 minutes. Serve with lamb. Enjoy!
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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