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Archive for June, 2012|Monthly archive page

Summer Lamb Chop Recipe

In Uncategorized on June 26, 2012 at 11:26 am

You can obtain perfect little lamb chops from us at one of three farmer’s markets, weekly.   We offer delicately flavored Romney lamb for sale, in small packages.  You don’t have to purchase in bulk, or in great quantities — simply purchase what you need, and enjoy!

Grilled Lamb with Feta and Lemon
A summer-inspired lamb treat!

Ingredients

1 small handful fresh oregano sprigs

1 small handful fresh thyme sprigs

fruity olive oil, for drizzling and frying

salt and freshly ground black pepper

1 block good-quality feta cheese

1 lemon, juice only, to taste

6-8 lamb chops

Directions:

Rip the tender little leaves off the oregano and thyme sprigs, place into a bowl and drizzle over some olive oil. Crumble in the feta (large chunks are fine as they will break up slightly when everything is stirred together in the bowl). Season, to taste, with freshly ground black pepper and lemon juice and mix everything together gently.

Heat a griddle pan until hot, season the lamb with salt and freshly ground black pepper, and brush each chop with a little olive oil before placing on the hot griddle.

Cook for a few minutes one each side, or until lightly crisp – Many people prefer a little pink in the middle, and a “little spring” to the meat.

Divide the chops between a two warm plates, and while the they are still sizzling, gently spoon over the feta and herb dressing.

Eat immediately, while all is hot, herbal and piquant.

In stock, now, from our price list, and listed as price per pound: Shank 7.50, Whole Leg of Lamb 8.99, Shoulder Chops 9.99, Rib and Loin Chops 13.99.

We have wonderful, pasture-born and pasture-raised heritage breed (Tamworth, Red Wattle and Large Black crosses) pork available as well: great for grilling, barbecue, breakfast with no fussing, and more!

PORK (per pound pricing. Packages are singles: a single chop, a single ham steak, a pound of bacon, a pound of sausage, and two pounds of country ribs )

Loin Chops 7.70
Rib Chops 7.50
Shoulder Chops 6.75
Country Ribs 7.50
Ground Pork 6.50
Fresh Ham Roast  6.
Ground Sweet Italian Sausage 8.
Ground Hot Italian Sausage 8.
Ground Breakfast Sausage 8.
Fresh Polish Kielbasa Coil 9.
Garlic Parmesan Sausage Links 9.
Maple Syrup Cured Hickory Smoked Ham Steaks  8.
Maple Syrup Cured Hickory Smoked Bacon 8.

A very, very popular item from our farm this summer has been goat.  We have plenty left!  If you haven’t tried it, you are in for a very pleasant surprise.

GOAT (again, price is per pound)
Whole Leg of Goat 8.99
Shoulder Chops 9.99
Rib and Loin Chops 13.99
Rack of Ribs (aka ‘Breast of Goat’) 7.50

We also offer whole roasting chickens. They average four pounds each, and are $4.50/lb.

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Recipe Using Bacon!

In Recipe on June 16, 2012 at 4:36 pm

Sharp Cheddar Tomato Leek Quiche with Sour Cream Bacon Crust
Makes 8 servings
Ingredients:

Crust
2 cups unbleached all-purpose flour
1/2 teaspoon salt
8 tablespoons cold butter, cut into pieces
1/2 cup chopped crisply cooked bacon (about 7 ounces uncooked) (a half package or so of WELLS TAVERN FARM MAPLE SYRUP CURED HICKORY SMOKED )
1/4 cup regular sour cream
1/4 cup cold water
Roast tomatoes
5 medium vine-ripened tomatoes
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
Quiche
2 tablespoons unsalted butter
2 leeks, white and pale green part only, chopped and rinsed to remove any grit
8 ounces sSharp cheddar, grated (about 2 cups)
3 large eggs
1 1/2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper

To make crust:
1. Sift flour and salt into large bowl. Add butter and work in with fingertips until mixture resembles coarse crumbs. Add bacon and toss to combine.

2. In small bowl, whisk together sour cream and water; with fork, gradually add sour cream mixture to flour mixture until moist ball of dough is formed.

3. Press dough into flattened disk, wrap in plastic and refrigerate for 3 to 4 hours.

To roast tomatoes:
1. Preheat oven 300°F. Place wire rack on baking sheet with sides.

2. Remove stem end and cut tomatoes in half crosswise; squeeze gently to press out seeds. Place cut-side-up on rack and sprinkle evenly with sugar, salt and pepper. Drizzle with oil.

3. Bake for 2 to 2 1/2 hours or until shriveled and much less juicy. Transfer to cutting board, chop and set aside.

To assemble and bake quiche:
1. Place rack in lower position in oven and increase oven temperature to 350°F.

2. In medium skillet over medium heat, melt butter; add leeks and cook, stirring, until tender and lightly browned, about 5 minutes; set aside.

3. Unwrap dough and place on floured work surface. Roll out into 13-inch-diameter circle, about 1/4-inch thick.

4. Transfer dough to 9-inch deep-dish glass pie plate, easing gently into bottom. Fold under and flute top edge (it should be high to contain all of filling).

5. Distribute cheese evenly over bottom of crust. Top evenly with leeks and tomatoes.

6. In medium bowl, whisk eggs until well combined; whisk in cream, salt and pepper, making sure salt is dissolved. Pour over ingredients in pie plate.

7. Bake quiche on lower rack of oven for 50 to 60 minutes or until set all the way to center. Serve warm.

Wells Tavern Farm raises small numbers of heritage breed pigs, and other animals on pasture on a 71 year old family farm in Shelburne, Massachusetts.  Our delicious cuts of pork, Romney lamb, and goat  are available by the piece, priced per pound.  Our farm maintains herds and flocks of parent (and aunt and uncle stock) all of whom are lovingly raised. From those herds and flocks, small numbers of  select animals are slaughtered in humane certified facilities in neighboring Vermont.  You can eat our meats and be assured that the meat you are consuming has never come into contact with medicated feeds, pesticides, antibiotics or other un-natural substances.