Welcome
Hi, I'm Annie. I'm your farmer and also teach and lead tours. I hope you can experience some of the magic of our garden this year, whether you come for classes or for the flavorful food or both.
Thanksgiving Pop Up*Schedule different due to Thanksgiving!*
Order by Tuesday November 22 at 8 AM for pick up Wednesday November 23 between 12 and 7 PM. Your share will be in a box with your last name on it under our purple tent by the red packshed. Please bring a container to transfer your veggies into. |
Grassfed Lamb: deposit for whole lamb
$100.00
Make a deposit to reserve your lamb for January 2023!
Here's the info on our flock:
These lambs were born in winter 2021-2022 and have been grazing all through the grass-growing seasons. They are from our friend's flock, a flock which we have contributed to and mixed animals with over the years! Along with grass, these lambs eat a wide range of forbs and herbs in their pasture and we give them kelp, salt, and other basic mineral supplements to ensure their health. The flock gets a new slice of our 6 acre pasture every of couple days.
Buying Lamb:
We will have lamb available the last week of January or first week of February 2023. We are selling them as whole lambs, meaning you get to order the cuts and type of processing you prefer. We like to get a mixture of roasts, ground lamb, ribs, cubed stew meat, and chops. Since we starting raising them lamb has become our favorite meat and with a meal of potatoes, lamb burgers and tomatoes and salad we can eat food that was 100% raised on the farm.
We charge $6.80 per pound hanging weight and a $75 butchering fee. If you would also like the pelt or sheepskin, you can buy one for $110 if you are already buying a whole lamb. We're expecting our lambs to have hanging weights between 35 and 50 lb.
We are now asking for $100 deposits for the lamb, either paid here or with cash or check to us in person. The remainder of payment will be due upon receipt of your meat. Cash or check preferred.
Other info:
You'll need about 2 cubic feet of freezer space for the cuts from one whole lamb.
You can split the lamb with someone else, but just have one person pay and communicate with us or the butcher about processing and cuts.
Hanging weight is the weight of the animal minus the pelt, the feet, organs and other inedible parts. The total weight of your cuts will be slightly less than the hanging weight due to deboning & trimming.
We will sell pelts separately as well later in the season for $135 each.
November Share: pop up!
$32.00
A pop-up share for Wednesday, November 23!
This share includes 2 tatsoi or boc choy, a bunch of tender curly kale, 2 autumn frost squash, one jar of this year's mild salsa, and 3 lb of mixed potatoes.
Order by 7 AM Tuesday the 22 for pick up the next day between 12 and 7 PM. Bring a container to transfer your veggies. You will find a box with your last name on it under a purple tent by our red pack shed. If you wish to pick up some time on Friday, please send us an email following your order.
Caribe Potato - 5 lb
$10.89
Purple-skinned potato with snowy white flesh. Excellent for boiling, baking and frying.
Grown from certified organic seed.
Caribe Potato - 2 lb
$4.39
Purple-skinned potato with snowy white flesh. Excellent for boiling, baking and frying.
Grown from certified organic seed.
Autumn Frost Specialty Butternut Squash
$4.49
Autumn Frost is a 2-4 lb specialty butternut squash with a beautiful frost-kissed appearance (yes we do decorate with them!) and a sweet and earthy flavor. They are great roasted as butternut are and could also be made into pies.
*photo credit High Mowing Seed company, where we purchased our certified organic seed for this variety!*
Garlic, 1/4 lb
$4.29
German Extra Hardy Garlic: large cloves in a hardneck garlic that I've been saving and selecting since 2012. Garlic is the king of the kitchen, making almost every savory dish taste better. Our garlic is now cured, meaning it is lower-moisture with a dried paper skin and ready to store. Keep in a dark cool spot in your kitchen.
King Harry Potatoes - 2 lb
$4.39
King Harry are large white potatoes that are our favorite for roasting, potato salads and also mashing.
*Note potatoes sold unwashed this season. They store longer this way!*
King Harry Potatoes; 5 lb bag
$10.89
These are our favorite, the finest russet-type King Harry Potatoes, cured and ready for you. Moderately moist and waxy texture. Grown from certified organic seed. Good baked and boiled, in soups and in thick french fries.
*Note potatoes sold unwashed this season. They store longer this way!*
Adirondack Blue Potatoes - 2 lb
$4.69
Blue skin and blue-purple flesh. True gems of the soil. They taste good too!
*Note potatoes sold unwashed this season. They store longer this way!*
Broad Wing Farm Mild Heirloom Tomato Salsa 2022
$7.69
Heirloom, Cherry and Campari Tomatoes, German Extra Hardy Hardneck Garlic, Onions, Sweet Italian Frying Pepper Mix, Salt, Organic Apple Cider Vinegar, Salt, Lemon juice, Black Pepper, No added sugar.
This salsa has a mild, sweet and rich flavor: we left out the hot peppers to make it easy for little ones to enjoy.
Add minced hot peppers if you want to crank up the heat. Add fresh chopped cilantro to make it super fresh. We eat it with chips, on tacos, and use it alongside mayonnaise as a dip for our roasted sweet potatoes. This year's salsa batch is quite versatile as a tomato base and we've even used it as a pasta sauce.
Sweet Potatoes, Orange Beauregard, 2 lb
$4.38
Sweet, moist-fleshed orange Beauregard is the classic sweet potato that we all love.
O'Henry White Sweet Potato, 2 lb
$4.38
Starchy and sweet. We adore these sweet potatoes which are slightly drier than orange-fleshed sweets.
Grass-FED LamB
Time to order our grass-fed lamb cuts!
Because there is a weight range for most of these cuts, we are asking for orders by email at broadwingfarm@riseup.net, or by phone message at 610-286-9473.
We will respond with confirmation and a total. Please pay on receipt of cuts; cash or check if possible. Venmo is @Annie-Hasz.
When you order please specify:
1) the type of cut(s) you want
2)the quantity of cuts
3) your preferred weight of cut, if you have one. We will do our best to match your preference. See our chart below for cut weight ranges.
Because there is a weight range for most of these cuts, we are asking for orders by email at broadwingfarm@riseup.net, or by phone message at 610-286-9473.
We will respond with confirmation and a total. Please pay on receipt of cuts; cash or check if possible. Venmo is @Annie-Hasz.
When you order please specify:
1) the type of cut(s) you want
2)the quantity of cuts
3) your preferred weight of cut, if you have one. We will do our best to match your preference. See our chart below for cut weight ranges.
This lamb is grass-fed, raised on pasture as nature intended. This means the meat contains compounds that grain-fed meats cannot contain, including a high amount of Omega-3 (a healthy fat that is beneficial to the heart and calms inflammatory processes in the body), as well as being high in beta-carotene, vitamin B12 and E. A great place to learn about why it's so important to seek out grass-fed meat for your health, the farmer, and the land is Eatwild.com.
Our lamb was raised in a pasture rotation and the animals were roughly one year of age at their butcher date. The flavor of this lamb is not muttony nor gamey -- it is quite rich and delicious: perhaps reminiscent of the best beef you've ever had. All roasts are bone-in. Take advantage of this and make a stock and lamb stew after slow-cooking your roast.
All our lamb is USDA inspected and vac-sealed.
Which cut should you chose?
If you want to make delicious lamb sliders, meatballs, or an exciting meat for taco night, buy a couple packs of ground.
For roasts, shanks and leg of lamb, you will want to cook low and slow. I'm actually beginning to prefer the incredible flavors and tender texture that result from these cuts when they're cooked well above all else.
Good pairings with lamb are onions & garlic, rosemary, tomato, and sharper or even citrusy flavors like sumac and pomegranate.
Our lamb was raised in a pasture rotation and the animals were roughly one year of age at their butcher date. The flavor of this lamb is not muttony nor gamey -- it is quite rich and delicious: perhaps reminiscent of the best beef you've ever had. All roasts are bone-in. Take advantage of this and make a stock and lamb stew after slow-cooking your roast.
All our lamb is USDA inspected and vac-sealed.
Which cut should you chose?
If you want to make delicious lamb sliders, meatballs, or an exciting meat for taco night, buy a couple packs of ground.
For roasts, shanks and leg of lamb, you will want to cook low and slow. I'm actually beginning to prefer the incredible flavors and tender texture that result from these cuts when they're cooked well above all else.
Good pairings with lamb are onions & garlic, rosemary, tomato, and sharper or even citrusy flavors like sumac and pomegranate.