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.
summer Share Pop Up! |
Summer Share: Pop up
$18.25
This share includes: a giant romaine lettuce head, sprouting broccoli, a couple cucumbers, and about 2 lb of beets (gold, red, white).
Order by 7 AM Thursday to pick up your share the same day between 12 and 7 at the farm. Bring your own container to bring your veggies home in!
Kale, Curly - bunch!
$3.09
I love curly kale!
And this a still a tender picking, early in the season from the field.
My kale chip recipe usually goes like this:
-Get 3 bunches of curly kale and rip the leaves off the stems into 2-3" pieces. Drizzle olive oil on top of the kale pieces in a bowl and massage the oil into the kale. Sprinkle salt to your liking on top of the kale. Add nutritional yeast if you like. Spread out on a cookie sheet and low and low bake in the oven at about 250 degrees, checking for crispness and doneness after 30 - 45 minutes...stir around and continue low and slow baking until all are crisp and dry and snackable.
A variation:
-Get 3 (plus!) bunches of kale and rip into pieces.
-Blend a mix of olive oil, tahini, yogurt, salt, nutritional yeast, a couple garlic scapes. In pepper season, I would add sweet peppers to this. If I wanted spicy kale chips, I would add spicy peppers to this mix. Massage this sauce into the kale and spread out on a baking sheet, and do as above.
In order to lure my little one into really enjoying his kale, I sautee it with carmelized onions and make sure there's a good amount of butter (or coconut oil), a generous dash of soy sauce, and a quick drizzle of maple syrup. Seems to work. The adults are eating way more greens too.
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 in 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 in 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.