Time To Sign Up for the September - December Meat Share
We will again be offering a meat share, from September to December. We will offer 20 shares, and sign-ups are starting now. We will continue sign-ups throughout August, or until we are filled. This meat share will be a little different from the ones offered in the past. Find out more.
Yes, We Can
After the bountiful squash season, we arrive at the bountiful tomato season. Last summer a customer came out to the farm on the first day we harvested tomatoes and bought pounds and pounds. She told me she'd been looking forward to this day for the last 8 months. "Isn't that silly?" she asked me. It doesn't seem silly to me at all, actually.
A fresh tomato is something to spend the winter dreaming about. I'm so eager to have that first bite that usually the first fruit on the plant never ripens; I eat fried green tomatoes instead. But there's no reason to go completely tomato-less through the winter months. Our tomato-loving ancestors invented lots of ways to avoid this, and the best one is canning. Read more.
Not sure how to cook lamb?
Our recipes section has our favorite recipes for lamb, blueberries, and our other products, plus some ideas from the chefs who serve our food in their restaurants.
We're always looking for new ideas. If you have a favorite recipe for any of our products, please send it to us!
Cumin & Coriander Crusted Lamb Chops with Ancho-Chile Honey
From Chef David Bancroft, Amsterdam Café, Auburn
For the lamb chops:
Combine all the spices together in a small bowl until well mixed. Season lamb racks generously with spice mixture. Allow lamb to rest for 10 minutes before cooking to allow seasoning to marinate. Pre-heat oven to 375º. Pour oil into a large skillet and pre-heat to medium-high. Carefully sear each side of each rack for 2 minutes or until you see a good crust form. When all sides have been seared, place all three lamb racks on a baking sheet and bake in pre-heated oven for 10 minutes for mid-rare; 13 minutes for medium; 16 minutes for well. Remove lamb at desired temperature. Allow lamb to rest for at least 5 minutes before preparing to serve. Slice lamb racks in half between bones and separate into six portions. Ladle the ancho chili-honey over the lamb and serve immediately.
For the ancho chili-honey:
Blend all ingredients together in a blender until smooth. Place contents in a sauce pot and bring to a boil. When boiling point is reached, reduce heat and simmer until the sauce slightly thickens and coats the back of spoon. Serve warm with the lamb chops.