We are in full farmer's market swing. Friday's we will be at the Sevierville Farmer's Market from 9 to 1. Saturdays we will be at the Gatlinburg Farmer's Market from 8:30 to 12:00. We have grass fed lamb, chicken, and free range eggs. I also have several varieties of sheep milk soap.
Yesterday, we were visited by a new local, Seymourian even, farm and food blogger, Laura Martin. Here is the link to the article she has written. Check it out!
I usually HATE January and February. It's cold, cloudy, and cut short on daylight. I'm not keen on March either, but at least it's not the first two months of the year. However, this year we timed lambing for mid-December to mid-January. Of course the sheep don't keep calendars and didn't begin lambing until late December keeping me on my toes until this past week. Barring mayhem and catastrophe (which is probable on any given day on the farm) we'll have 20 lambs available this spring!
In addition I have begun making soap. After a few trial runs it seems to be a hit! The plan is to get some really good recipes using what's available on the farm. We acquired an Icelandic/ East Frisian ewe who will be lambing in March and providing us with some fresh milk. We will be expanding the bee hive which should provide us with honey for the soap, too. If there is a soap you really like and can't find, I'd like to know. Use the contacts page to message me. I always answer within 24 hours (I've got one of those off farm jobs as well.)
Only two more days in January!
Feeding the bees in our top bar hive.
The lambing season began about 2 weeks ago. Currently we have 12 new lambs! We are trying a new system this year to keep track of who belongs to who. The green numbers are the tag numbers of the lambs' mothers. Hopefully, I'll be able to keep a better record of which ewe had girls, boys, and how many.
Check out the recipe tab. I've added an old favorite I use with beef, substituting lamb of course! It was awesome!
New chicks are here. Actually, they've been here 3 weeks. But, as usual life is crazy and I just now got some pics of them. They've already begun to feather out. That's good; it's getting colder at night and the more feathers they have the warmer they are. The best news is, I'll have more eggs in the spring!
I recently, not only frenched a rack of lamb for the first time, but also got my 17 year-old daughter to try lamb for the first time! She's been a picky eater all her life. It started with only eating white foods- mashed potatoes, cottage cheese, bread, etc. Gradually, as she got older, she ventured to food with color like french green beans. Hmmm, maybe french is the common theme here.
I had made the rack of lamb one evening when she came home late and was hungry. She walks into the room I was in and says, "So, how do I eat this lamb?" My husband and I were shocked! Of course I jumped up right away and fixed her a plate. It was a smaller rack and I had planned on just my husband and I eating. We gladly gave up our portions to let her try it. She loved it! So, now on the recipes page of my web site the rack of lamb is dubbed Madeleine approved
I grew up in the middle of no where and still like it that way. Some of my best friends are animals and figuring out what they're thinking is great fun!