Our first lambs of the season arrived Sunday, March 1st! The rest of the month will be filled with new arrivals, midnight barn checks, and lots of fun watching the youngins grow and bounce. This is my favorite time of year – you can feel spring is right around the corner with the sun is climbing the horizon, the chickens are starting to lay, seeds are being planted, and the Union Village field is teeming with incredibly cute jet black and neon white lambs springing and chasing as they test out their new legs.
At night the ewes are loafing in the barn, peacefully eating hay, keeping an eagle eye on their progeny as they form a gang of jesters looking for trouble. I can spend endless evening hours in the barn amid the contented flock chuckling at the goofiness of the lambs and soaking in the calm of the scene- there is nothing like it. Be sure to take a peak at the new arrivals when you come to pick up your March share this Thursday.
This month’s share features our extra-thick loin pork chops. The double cut means a longer cooking time, but it has the benefit of being harder to over-cook and dry out. I usually just throw them on the grill with a little salt and pepper and they are divine. If you have more time to prepare dinner you can try the delicious stuffed Pork Chop Saltimbocca from Epicurious which is oh, so good. Serve with some wonderfully sweet, locally grown spinach and you have a meal fit for a king!