The observant among you will notice that I generally send a newsletter every two months, which clearly didn't happen this spring! It's hard to keep up with the rapid pace of change these days, but I can report that the sheep are sheared and have been on pasture for three weeks, moving daily. Soon we will sort them and take two separate groups to pastures across town. The garden is almost planted, the sap buckets are almost all cleaned, and the first fields have been cut for hay. We must be on the verge of summer!
Cheers, Carol & Bruce
Sugaring was made easier this year by our evaporator upgrade, which boils much more efficiently. The season was compressed, mostly within a couple of weeks, and the quality delicious. We always appreciate sap tasters!
A new batch of woven rugs arrived in April, so we have lots of design options, natural colors, in stripes and solids. The pictured style of yarn won't be woven until the fall, but the "bumps" are for sale if you'd like to weave it yourself--or knit or crochet on big needles!
Critter Corner
The bobolinks are back. It's not clear whether they are nesting in our fields, but they are somewhere in the neighborhood! We love listening to their bubbly songs.
RECIPE: Seared Lamb Loin Chop with Spinach Salsa Verde
There are countless amazing things to do with lamb chops, and they are so easy to grill. We typically have them plain, but this recipe from the American Lamb Board sounds enticing and a good way to incorporate early spring greens. (By the way, the American Lamb Board website has LOTS of lamb recipes, from kebabs to pizza to gyros to burgers.)
NEW premium linked Merguez sausage and FLASH SALE on shoulder chops
We're excited about a new product: premium linked Merguez sausage, co-processed by the wonderful Babette's Table! Four sausages per package, $15. Delicious.
Now through May 31, we're offering half-price shoulder chops ($5.50/lb). These are not quite as tender as rib and loin chops, but they grill well nonetheless, especially with brining and/or cooking at a lower temperature.
We also have a good supply of ground, "standard" Merguez, rib & loin chops, and boneless roasts for kebabs.
