By AJ
The sheep are currently split into two groups.
The pregnant ewes are in the barn, where they loaf around, preparing their bodies for the labor that is lambing. (Any day now!)
The rest of the gang are finally out grazing what was very recently "the swamp", after receiving so much rain. Even though they are accustomed to the winter regime of eating alfalfa, their memory of pasture life is very accessible. They know how to get what they need and are content to be the wandering, grazing creatures that they are.
We will be harvesting lambs in April, when we will have more merguez, along with other cuts. Until then, we still have sirloin and chops available.
Upcoming Farm Events: Potluck Friday 3/10 at 5:30 pm
CSA barn hours:
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Pick List:
Eggs
Red Norland, Yellow Finn, and Harvest Moon Potatoes
Cortland Yellow and Monastrell Red Onions
Rhonda Beets
Joan Rutabaga
Hablange Parsnips
Mars Celeriac
Purple Top Turnips
Bora King Daikon and Watermelon Radish
Storage #5 Green and Ruby King Red Cabbage
Parade Scallions
Rosalba, Treviso, and Rubro
Dazzling Blue Kale
Joi Choi
Regiment Spinach
Lettuce Mix
Esmee Arugula
Cilantro
Spaghetti and Butternut Winter Squash, Pie-Pita Pumpkin
Sonora wheat flour and wheat berries
Herbal Tea Blends, Ground Chiles, and Whole Dried Chile peppers (Please bring your own jars!)
Pick your own flowers and herbs
Saltonstall Olive Oil (Please bring your own jars!)
LAMB SIRLOIN ROAST
this recipe is super quick and easy! serve it up with some roasted winter root vegetables
1 lamb sirloin roast
1 teaspoon olive oil
¼ teaspoon dried thyme
4 sprigs fresh rosemary
½ teaspoon dried rosemary
salt and pepper
Rub olive oil over both sides of the lamb
Slice garlic into thin pieces and then with a sharp paring knife, poke holes in the lamb, then slide one garlic slice in each hole nad follow that with an end piece of fresh rosemary.
Grind salt and pepper over the roast, then sprinkle the rosemary and thyme.
Preheat oven to 400F
Leave lamb to come to room temperature while oven is heating.
Place lamb into the oven and cook for 20 minutes - check internal temperature with a thermometer
Rare = 120-130F
Medium Rare =130-140F
Medium = 140-150F
Well Done =150-165F