Saturday, May 4, 2013
We finally found an affordable solution to our bandwidth issue through a wonderful local company.
Today I went out to tackle the weeds that had grown among my garlic.
Where is the garlic in this picture, you might ask? I asked myself the same question. Looks like a big bunch of thistle.
I took a deep breath and said to myself. First, create the boundary of the weeding area. Second, start out by clearing 4 rows of weeds. That's it- 4 rows.
As I was weeding, I was thinking. I was thinking that weeding a garlic plot is no different than tackling any other problem or opportunity in life. At first something looks too big, too impossible, too hard or too risky. If that happens break the big task into pieces and take it 4 rows at a time.
Sunday, January 15, 2012
Monday, November 28, 2011
Monday, October 3, 2011
Sunday, September 18, 2011
Tonight I am in Marketing mode...... lamb for sale. And not just lamb-- the most amazing lamb you've ever had for sale. When Mike told me he wanted a farm and he wanted to raise sheep I kind of whined and said "sheep? but I hate lamb". Then I got the speech about eating the WRONG kind of lamb. So lamb is like wine. All kinds of wine out there. You can drink wine from a box. My dad will drink wine from a box and doesn't really care about vintage wines- me, I'm kinda hooked on a nice Cab but I don't like a Merlot that much. Our lambs are Katahdin lambs and they are grass fed. The grass feeding makes a difference. I've had Katahdin lamb that was 1/2 grass, 1/2 grain fed and it was not the same as 100% grass fed. It was good - but not as sweet. So our Katahdin lambs are like a vintage wine and you have to try it and see if you like the 'vintage'. We sold one early lamb 4 weeks ago and just got the report back. Outstanding was the verdict. Ask my kids what they want for dinner-- they will say "RACK OF LAMB!!!" - totally spoiled children and I remind them there are only 2 racks per lamb so sometimes we also have to eat lamb burgers and lamb stew and leg of lamb. My oldest is a picky eater and even she loves lamb. Kids come to our house for dinner and we don't tell them till afterwards that they ate lamb (they always think it's flavorful meat-- but no idea what it is).
So that's my pitch. We raise a wonderful high quality product and we want to sell to you if you are interested.
Below are the details:
We are currently taking orders for fall/winter lamb.
Our lambs are 100% grass fed, no hormones and are the Katahdin breed.
This breed of lamb when grass fed produces lamb meat that is tender and sweet.
Whole lambs dress out at 40-55 lbs and will be sold for $7.5 per lb.
Total price for a whole lamb will then be $300-$412.50.
If you are in a co-op and buying for many families then if you purchase 2+ lambs the price will be $7/lb.
You will pick up your lamb at our partner butcher in Littlestown, PA at Stoneypoint Market.
Lamb will be available in Oct/Nov/Dec.
Normally once you tell us you want a lamb, we will then send to the butcher the next available Monday as this is the day they process USDA for small farmers like ourselves. The lamb then needs to age a week or two so you will get your lamb about 4 weeks after you order it from us.
This price includes butchering costs and all cuts are vacuum packed in a heavy duty plastic so cuts will stay fresh for up to 6 months. We like this method of storing meat in freezers rather than butcher paper.
Over the past few years, we have found that the following cuts of lamb are usually the most popular so if you are unsure of how you want your lamb butchered, we will take care of that for you and cut it so that you receive the meat per below (the lbs/cut will vary based on the weight of the lamb):
2 rack of lamb - normally 1-1.5 lbs each
2 lamb spareribs - .5 lb each
2 bone in whole leg of lamb - 5-7 lbs each
2 packages of lamb shanks -1 lb each
5-8 lbs of ground lamb wrapped in 1 lb portions
6 lbs of lamb chops
2 lbs of lamb stew meat (can also be used as kabobs)
lamb neck bones - .25 lbs - for seasoning sauces/soups/stews
4 shoulder roasts boned and rolled (2-3 lbs each)- if you decide you don't want to use these pieces as roasts you can also cut them up for kabobs later so this gives you some flexibility.
Email firstname.lastname@example.org or call 443-340-9986 to reserve your lamb today.