Judy's Dutch Barn Farm Blog

Book recommendations

When we're not weeding or feeding we spend our free time reading about beginner farmers, farming, and food and history.

Written by the chef of Blue Hill at Sone Barns, The Third Plate looks at what we're eating and what it all means.  Dan Barber comments on food by looking at the farming that brings it to his kitchen.

This is a series of essays on farming philosophy and sustainability.  This collection of works is base on Mr Kirschenmann's experiences on his North Dakata farm.

Farms with a Future is a how-to guide for the beginner small farmer.  Rebecca Thistlethwaite has put together important perspectives from farm owners and managers accross the country to bring home lessons all focused on sustainability.

Judy


Recipes

Here are some of my favorite recipes.  Needless to say, they're all better with fresh, local ingredients.

If you're a fan of lamb then you can find a lot more recipes on the fans of lamb web site.

New York Times Magazine profile boosts Lamb

Posted by Marc Kratzschmar on Sunday, December 1, 2013 Under: Lamb
Food columnist Mark Bittman has a terrific article in this week’s NY Times Magazine with twelve recipes for what he contends may be the best major cut of lamb – the shoulder. Mark describes this cut as “explosively delicious and juicy”.  

Here is a link to the story: http://www.nytimes.com/interactive/2013/12/01/magazine/bittman-lamb.html?_r=0 ("Better Than A Meat Lollipop" in The New York Times Magazine, December 1, 2013)

 

His recipes include braised, roasted, stir-fried, and grilled or broiled variations.  They are multi-ethnic and multi-faceted.  I recommend that we all give one or two a try.

 

 

Much of the reason for the existence of Dutch Barn Farm is our commitment to eating well and living well.  Many thanks to Mark for encouraging us all to do the same.

In : Lamb 



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New York Times Magazine profile boosts Lamb

Posted by Marc Kratzschmar on Sunday, December 1, 2013 Under: Lamb
Food columnist Mark Bittman has a terrific article in this week’s NY Times Magazine with twelve recipes for what he contends may be the best major cut of lamb – the shoulder. Mark describes this cut as “explosively delicious and juicy”.  

Here is a link to the story: http://www.nytimes.com/interactive/2013/12/01/magazine/bittman-lamb.html?_r=0 ("Better Than A Meat Lollipop" in The New York Times Magazine, December 1, 2013)

 

His recipes include braised, roasted, stir-fried, and grilled or broiled variations.  They are multi-ethnic and multi-faceted.  I recommend that we all give one or two a try.

 

 

Much of the reason for the existence of Dutch Barn Farm is our commitment to eating well and living well.  Many thanks to Mark for encouraging us all to do the same.

In : Lamb 



blog comments powered by Disqus

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