While putting in cool season crops yesterday, my children and I found several fruit trees with damage to the bark. They went on to discuss what could have possibly caused the damage and settled on the many rabbits that call our farm home. Then followed a tickling conversation. As Easter approaches the kids went on to discuss that we should not be upset about the damage to the trees as those “Easter bunnies” need all the energy they can get right now to take care of all the Easter egg hunts. Then Evan, 8, not wanting to break the news to his younger sisters, decides to lead them to discussing the true meaning behind Easter. It is these moments that I am so thankful for the task of parenting at hand. May this season bring you the same thanksgiving for our many blessings and opportunity for new life we celebrate as part of the Easter season.
As a gift to your holiday table, I thought I’d share recipes for holiday meats. We enjoy knowing that the farm is a part of your festivities.
Leg of Lamb:
Marinade over night in:
2cups red wine or beef broth, 1/4 cup oil, 2 TBSP rosemary leaves, 1 tsp salt, 1 tsp pepper, 2 cloves garlic (crushed)
roast at 375 F until internal temp of 140F brushing occasionally with marinade. Care should be taken to keep lamb from getting over done. The temperature will continue to rise after removing from the oven.
My favorite easy way to cook holiday ham is to place ham or ham steaks in the crockpot and cover with 1 jar of apple butter. Cook on low for 8 hours for an evening meal or high for 6 hours for an afternoon meal. Decrease time for ham steaks.
Pasture raised heritage turkey:
Combine in a blender and grind:
12 cloves garlic,12 black peppercorn, 1 ½ T oregano, 7 T olive oil, 4 T vinegar, 3 T salt, 1 tsp onion powder or 1 T ground onion, Fresh coriander or your favorite herbs (optional)
Rub the turkey in and out. Cover and refrigerate for 24 hours. Roast breast side down well covered to maintain the moisture.
We have plenty of heritage turkeys, natural holiday hams without added nitrates/nitrates, and grassfed lamb. Email Jessica to reserve yours.