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Compassionate Perspective 

5/8/2013

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People have made suggestions to us such as " why don't you put in automatic waterers or other automations? It would save you time. " Our philosophy is to meet the needs of the animals on a day to day basis. This involves observation from a compassionate perspective. This takes time spent with the animals everyday.  Manually attending to their basic needs leads to a deeper connection with the animals in turn leading to decisions that make for a calmer and healthier environment.


Slow Roasted Lamb Shoulder with Rosemary-Pancetta Paste
Cuts of lamb, such as the shoulder and breast, that have rich, deep flavor and ample fat are delicious when well-done. You can serve the lamb with a pan sauce, if you like. I like to accompany this dish with cannellini or flageolet beans cooked with sage and garlic.

Serves 6

8 garlic cloves, peeled
1/4 pound pancetta, diced
3 tablespoons chopped fresh rosemary
2 teaspoons finely ground black pepper
1 3-4 pound boned and rolled lamb shoulder roast
White Beans with Sage (recipe follows)

With the motor running, drop the garlic through the tube of a food processor and pulse until chopped. Stop and scrape down the sides of the bowl. Add the pancetta, rosemary and pepper and pulse several times to form a paste.

Trim the lamb of excess fat. Make 1/2-inch deep gashes 1 to 2 inches long at an angle all over the surface of the meat, taking care not to cut any of the strings. Fill each gash with some of the rosemary pancetta paste. Smear the remaining paste over the surface of the roast. (The meat can be wrapped in plastic and refrigerated over night. Let the roast sit one hour at room temperature before cooking.)

Preheat the oven to 275 degrees F.

Place the roast fat side up in a roasting pan and roast for 3 hours, until the meat registers 160 degrees F on an instant-read thermometer. If not done, continue to roast, checking every 30 minutes. Let rest, loosely covered with foil, for 20 minutes before carving.

Slice the meat into thick slices. Spoon the beans into a large shallow serving bowl and top with the lamb. Drizzle any juices over the top and serve.

Enjoy :)

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Green Grass and Food In The Ground

4/17/2013

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This week has been a very productive week at the farm. The weather is slowly warming up and the buds are out on the trees. This is a very exciting time for us as we start putting seed and seedlings into the ground. Scott and Todd planted onions and peas today and looked rather sunburned when they were finished. 






The last of the Maple Syrup was filtered today and we have some fantastic dark syrup in stock. Be sure to stop by and pick up a pint or a gallon.

Aaron's cows have been enjoying the warmer weather and eating the grass which has finally sprouted. Our Grass Fed Beef is a popular item, it sells out as fast as we have it come in. If you would like to learn a bit more about Grass-Fed animals here are a few facts.



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