A Farmer's Year, Part 2

A Farmer's Year, Part 2

Simple Sammies

Before ewe all nerd out on sheep with Shannon, one word: sandwiches.  I love them, you love them, we all love them!  Mix up your sandwich game with pulled pork, salmon, or buffalo chickpea burgers.  Top with kimchi 'cukes and locally made sauce, and serve 'em all up on toasted brioche buns.  Stock your freezer with these special one-time add-ons! (If you've got a pressure cooker or a slow cooker, these beautiful pork shoulder roasts from Brookford Farm can easily be made into carnitas as well--taco night, anyone?)

All orders must be received by Monday, February 22.  Items will be delivered on Saturday, February 27 and Tuesday, March 2. 

Some ordering notes:

  • These items will create a cart separate from your weekly subscription.  Please complete the checkout process and look for the order confirmation email.  If you have any questions or doubts, please email hello@sharefamilydinner.com.
  • You will encounter a shipping charge at checkout if your cart total is less than $39.  We will refund as applicable after subscription orders process on Monday morning. Thanks for your patience!

 

Hello! This is A Farmer’s Year, Part 2! Last month we talked about the year-round activities of fruit and vegetable farmers. If you missed it, you can read that newsletter here

This time around, I thought we could talk about livestock, and while most livestock don’t really have fully seasonal ties, sheep definitely do. Now before I crack on, wool you bear with me? Ewe’ve heard I like puns, I won’t be sheepish about it. 

Okay, now that that’s out of the way, onto more about sheepies! This week I was able to chat with our friends Nathaniel over at Lillooet Sheep & Cheesery in Boxford and Mary Liz from Clark Farm in Carlisle. At Clark, I was also able to hang out with lambs and got to hold some kids, i.e., baby goats!  (A story for another time, but for my 16th birthday I was given a small herd of goats, because what else would a moody teenager want? The answer: a small herd of goats!) 

Sheep (Ovis Aries) Fun Facts: 

  • They are ruminants, 4-stomach animals that digest plants through fermentation (cows, goats, deer, and 150 other animal species are also ruminants)
  • Sheep usually have twins, some single births, and occasionally triplets
  • Genetically, sheep and goats started to split about 23 million years ago, finishing around 2.5 million years ago

At Clark, sheep are raised for meat and integrated into their approach to holistic farming. Their lambing season usually starts in January. Around April or May, the farmers start to bring the lambs out to be trained with a portable electric net fence in which they will move around the farm for the next year. During this year, there are two Guard Llamas out with the sheep to protect the flock! (Please tell me you’re smiling, if not giggling, while reading the words “guard llamas.”)

Throughout the season the sheep move around the farm outside of the vegetable fields, munching on grass. Once the season is over, they will also eat established cover crops and add nutrients (i.e., poop) to the fields for the next growing season. By mid-late summer, a ram visits the farm so that lambs arrive the following January. Before lambing season starts again, the flock gets a haircut by a traditional shearer. This wool (while not the greatest for fiber crafting since the sheep are not a wool-specific breed) goes to some dedicated fiber artists and is used as mulch on the fields! 

At Lillooet, the sheep are used for meat, wool, and dairy. The ewes are bred in November, shorn in March, give birth in late March/early April, and the mothers and lambs are out to pasture once the mud season is over. Although they are not milking this year, in years when they are, the lambs are weaned and the farmers start to milk the ewes from around June to October/November. We geeked out over wool processing (in which the raw wool is sent to Maine to be washed, carded, and spun into yarn) as well as their rotational grazing program. 

Thank you for sticking with me while I got to nerd out on sheep this week! There is a lot that goes into the food that you eat! Thank you for being part of Family Dinner and helping us support these amazing farmers, shepherds, growers, and all-around incredible people that make your food. :) 

P.S. In our next installment of this series, we’ll be talking about the ground that grows our food. Hope I didn’t soil the surprise!

WHAT'S IN THE BAG?

Delivery dates: Saturday, 2/20 and Tuesday, 2/23

Note: If you order a "Meat and Fish Share" you will just receive the meats listed, not the "dairy" items (eggs, yogurt, etc). If you order a "Fish and Seafood Share" you will receive the fish listed, and not the dairy items.

Add-on Grain of the Week - Granola from A&J King
Add-on Bread of the Week - Sourdough from Forge
Add-on Pastry of the Week - Chocolate Croissant from A&J King

Pro-tip: you can now add extra treats to your share by adding "treat of the week" or "pastry of the week" to your subscription!

HALF SHARE

Omnivore Protein - Bratwurst from Feather Brook Farms; Yogurt from Sophia's
Pescatarian Protein - Haddock from Red's Best; Yogurt from Sophia's
Vegetarian Proteins - Spinach Ravioli from Deano's; Yogurt from Sophia's
Paleo Proteins - Bratwurst from Feather Brook Farms; Eggs from Feather Brook Farms
Fruits and Veggies - Frozen Blueberries from Burke Hill Farm; Leeks from Brookford Farm; Beets from Heron Pond Farm; Spinach from Radicle Greens
Grain - Roasted Garlic Bread from A&J King
Special Treat - Whole Wheat Graham Cookies from A&J King

WHOLE SHARE 

Omnivore Protein - Bratwurst from Feather Brook Farms; Haddock from Red's Best; Yogurt from Sophia's; Cheese from Local Goods Gathered
Pescatarian Protein - Haddock and Scallops from Red's Best; Yogurt from Sophia's; Cheese from Local Goods Gathered
Vegetarian Proteins - Spinach Ravioli from Deano's; Sausage from Littleburg; Yogurt from Sophia's; Cheese from Local Goods Gathered
Paleo Proteins - Bratwurst from Feather Brook Farms; Haddock from Red's Best; Eggs from Feather Brook Farms
Fruits and Veggies - Frozen Blueberries from Burke Hill Farm; Leeks from Brookford Farm; Beets from Heron Pond Farm; Spinach from Radicle Greens; Sweet Potatoes from Laughing Child Farm; Sunchokes from Langwater Farm
Grain - Roasted Garlic Bread from A&J King; 
Special Treat - Whole Wheat Graham Cookies and Chive Scones from A&J King

DOUBLE SHARE

Omnivore Protein - Bratwurst from Feather Brook Farms; Haddock from Red's Best; Chicken from Feather Brook Farms; Yogurt from Sophia's; Cheese from Local Goods Gathered; Eggs from Feather Brook Farms
Pescatarian Protein - Haddock, Scallops, and Monk Fish from Red's Best; Yogurt from Sophia's; Cheese from Local Goods Gathered; Eggs from Feather Brook Farms
Vegetarian Proteins - Spinach Ravioli from Deano's; Sausage from Littleburg; BBQ Tempeh from Rhapsody Foods; Yogurt from Sophia's; Cheese from Local Goods Gathered; Eggs from Feather Brook Farms
Paleo Proteins - Bratwurst from Feather Brook Farms; Haddock from Red's Best; Chicken from Feather Brook Farms; Eggs from Feather Brook Farms
Fruits and Veggies - Frozen Blueberries from Burke Hill Farm; Leeks from Brookford Farm; Beets from Heron Pond Farm; Spinach from Radicle Greens; Sweet Potatoes from Laughing Child Farm; Sunchokes from Langwater Farm; Tomatoes from Five College Farms; Celery Root from Pete's Greens
Grain - Roasted Garlic Bread from A&J King; Brewer's Crackers
Special Treat - Whole Wheat Graham Cookies and Chive Scones from A&J King

RECIPES

(from Shannon)

Sauteed Monkfish with Leeks and Mushrooms - If you didn't use your mushrooms yet, this is a lovely recipe to add them to! 

Roasted Beet and Blueberry Salad - This is making me think spring... 27 days, yes, I am still counting. 

Leek and Celery Root Soup - Prepare for your home to smell like Thanksgiving stuffing! 

Bratwurst, Beets, and Spinach - Although the recipe calls for chard, spinach is a good substitute for chard in recipes. The greens blankets may need a little help with some butchers twine but I be-leaf in you!

New resource! Want to share recipes that wowed you or show off something incredible that is just going to make me hungry while checking emails? Drop us a line over at recipes@sharefamilydinner.com. We'll be highlighting your recipes and creations in coming weeks!