<< Back
Lamb
Posted 1/12/2009 4:26 pm by Eugene Wyatt.
This week Jimmy's No. 43 is featuring sausages available from Greenmarket farmers starting Tuesday January 13th with their Sausagefest Kickoff and culminating in a Cassoulet Cookoff on Saturday January 17th.
Jimmy came by the stand the Saturday before last; I suggested our Maqaniq lamb sausage (Maqaniq means sausage in Arabic and is enjoyed in the Levant) seasoned with nutmeg, allspice & corriander for an aromatic cassoulet.
Posted 12/20/2007 5:14 pm by Eugene Wyatt.
Have you ever stood in the kitchen, held fresh rosemary leaves to your nose and wondered how to braise, broil, grill or roast that cut of lamb laying before you on the counter top? If so, then bookmark the Cooking Lamb page in the Catskill Merino Lamb Store; there you will find basic cooking instructions along with cooking time tables by weight and temperature.
Posted 11/27/2007 7:13 pm by Eugene Wyatt.
November 26, 2007
Yesterday, on a cold Winter day, I dyed yarn; greens like these are gone with the Summer pasture but I found similar colors when I over-dyed a heather gray with an osage orange. Stop by the stand this Saturday and see for yourself.
"Gonna take a walk down to Union Square
You never know who you’re gonna find there.”
Run Run Run, The Velvet Underground, 1967.
You never know who you’re gonna find there.”
Run Run Run, The Velvet Underground, 1967.
To find a newborn lamb with a dirty face means that the lamb has found the ewe's teat and all is well.
Posted 11/23/2007 11:05 am by Eugene Wyatt.
Last year I put the breeding ram in late and had Summer lambs which are not supposed to do well, but this little ewe looks fine; she is calm & fearless. 2007 was one of the most best lambing years I've ever had.