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Now taking orders for Easter
 

Farm News...

            The last YMCA winter market

 

 

We would like to thank you for coming to market, supporting our farm, and supporting other local farms, as well. We thank the YMCA for all of their help and for helping organize this winter market. We couldn't have done it without you.

 

This week, the market will take place held outside of the YMCA, at the back entrance to the building. Just look for the large, white canopies outside of the doors! Come and get your groceries during our last week of the winter market. We had some lambs processed this week, and just picked up a bunch of new cuts. And don't forget, we will also have lots of eggs.

 

We are also very excited to inform you that in a couple of weeks, we will start our weekly chicken processing day. This is a day in which we all get together and eat a huge breakfast that my mom works hard on all morning. Then, once we are all ready to get working, we head to the barn and get started. This event takes place once a week, usually on Thursdays.  

Once again, thanks a lot for all of your generosity and kindness. We could not have done it without our customers support and without the help of the Y. See you on Saturday!

  

-          Autumn Robertson

 

P.S. Thank you Diane Saccone for all of your help and generosity and coming to our farm weekly to teach us yoga

 


Join us for the 

Winter Tailgate Market

Neighborhood YMCA at Woodfin

Saturday March 30th

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.    

 
Order your leg of lamb now for Easter - pickup either this Saturday 3/31 at the YMCA market or Saturday 4/7 at the grand opening of the Asheville City 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 leg steaks$12 / #
Lamb sirloin chops$11 / #
Lamb kabob   RECIPE$11 / #Sale $10 / #
Ground lamb$9 / #
Lamb sausage bulk (mild or spicy)$9.50 / #
Lamb sausage link (mild or spicy)$10 / #
Lamb neck$6 / #
Lamb riblets$3.50 / #
Soup bones$2 / #
Whole duck$6 / #
Whole rabbit$8 / #
Rabbit Loin$14 / #
Rabbit Hind legs$9 / #
Rabbit Front legs$8 / #
Farm fresh eggs$4 / DozenSale 2 for $7

 

Lamb East Fork Farm Lamb Kabobs
Recipe by Rachel Brownlee

 

1# East Fork Farm Lamb Kabobs
1 Tbsp. olive oil
1 large garlic clove, minced
1 1/2 tsp. dried oregano
1 tsp paprika
1 tsp tamari
1 tsp fresh grated ginger
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 Tbsp chopped fresh rosemary
red pepper flakes to taste, optional
 
Prepare grill or cast iron griddle over medium heat. Blend all ingredients for rub, together in a small bowl. Rinse lamb kabobs. Pat dry with paper towels.   Massage a small amount of the rub into each piece of lamb. Place on the grill and cook until medium rare. Please do not over cook, you will miss out on all the sweet, tender, lamb kabob love.
Allow to rest before enjoying with plenty of beautifully prepared garden veggies.
 

Enjoy and thanks for supporting our farm!

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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
 
Stephen Robertson / 215 Meadow Branch Road / Marshall, North Carolina 28753 /