Ben and Grace of Tamarack Vermont Sheep Farm raise some of the best grass fed lamb around. We have an abundance of Ground Lamb and are putting it on special this week to encourage you to give it a try.
Was $15.50 / pound, this week $13.95 / pound
Try this great basic recipe for Lamb Meat Balls from our community blog.
Julie at Red Wagon Plants is always full of surprises – and now she is growing Wheat Grass and Pea Shoots in her greenhouses. Give them a try and I am sure you will be hooked.
We are so excited that our new website is ready for you this week. There are many improvements and some long awaited changes – so spend a little time browsing and let us know what you think!
We’ve organized all our items into subcategories and if you have any trouble finding something just use the search function at the top right. Check out the Just In Category to see all the new items added this week or favorites that may be returning.
Have a wonderful New Year’s Celebration and don’t forget to check out Kuenzi’s Weekly Menus to make your meal planning a breeze!
The Solstice is a time of deep contemplation, intention and responsibility for setting the course of the coming new yearly cycle. It is a period of deep stillness in the natural world – birds stop singing, plants stop growing, our own bodies turn inwards more to introspection than physical activity.
The Solstice and the days that extend to January 7th are considered the most powerful days of stillness and receptivity in the year. An opening to our influence and wishes.
I wish to share a picture that was given to me in pieces over many years that I am now just beginning to see more fully and I will try my best to honor it.
The Equinox was just last week and there is always an excitement and energy in the air that is unavoidable. All of us Humans and Animals go rushing about to prepare for the winter. It is pure instinct. All the animals are putting on winter fat and growing lush new coats of feather and fur, while we unpack the sweaters and split and stack wood.
Well all our partner farmers are rushing around gathering up the harvest before the killing frosts settle into the valleys and for some like Bob at Vermont Cranberry Company – he is waiting for the cold to bring on the crimson color to his berries before harvesting.
Kebobs, Hamburger Buns and Tempeh are 10% off this week.
- Tilldale’s Beef Kabobs on the grill – we recommend slicing them in half and marinating for a couple of hours before grilling. Try a simple marinade of Sunflower or olive oil, lemon juice, red wine, Oregano, pepper, and a hefty dose of salt. Salt is a key ingredient in tenderizing meat- to read more on this important process check out this New York Times article.
- Tilldale’s Ground Beef on a Red Hen Hamburger Buns
- Original Tempeh, Oyster Mushrooms, Zucchini in a marinade of Sunflower or olive oil, a splash of Apple Cider Vinegar, Thyme, salt and pepper.