Blog

A lot happening at the farm this week as we transition from summer to fall. Save the date: Friday, October 20 (week 4 pickup): fall bonfire at the farm 4:00…

Thank you to all of our returning Members and welcome NEW Members to the second pickup of Fall 2023. NEW Member Numbers! Returning Members: PLEASE note your new Member number. We'll have…

The Lamb French Rack: 3 Ways We wrote about the French Rack for box #4 of our Summer, 2023 Meat Club. This is one of our favorite warm-weather lamb cuts…

Visit the farm tomorrow from 1-5 PM for a community open house! We've met a lot of great people in our community this summer who see all the activity in…

Some important news we wanted to highlight quickly. Read more about each of these in our news section below: HALL'S CORN: Every member should take home 12 ears of Hall's famous…

Lamb: We've been really excited about this week's lamb offering, featuring our neck roast. The neck roast (especially from local grass-fed sheep) is a rarely-seen-in-stores cut that is so delicious. Read more here about the…

We are pleased to announce that our September to December, 2023 Meat Club is now open for new signups. Whether you're an existing member, a recent member who took a break or…

Lamb: We've shared our lamb shanks and loin chops this week. Chops are perfect for hot and fast cooking like the grill or a hot pan. Season well with salt and…

Lamb: We've shared a lamb roast and ground lamb this week. We think ground lamb is one of the most versatile meats in our cooler. Earlier this week we made an…

Roast Chicken Tutorial For those of you who ordered roast chicken, we commend you switching for switching from bland diced up grocery store chickens to flavorful whole birds.  Roasting a…