Market News

Hello everyone, and Happy New Year!

We are off to a BUSY start (as usual), and we are SO excited at what this New Year has in store for the farm! Lambing season has just begun, and we have 6 adorable baby lambs as of right now, with plenty more to come! We also have an adorable little baby cow running around the farm, that is just thriving, and we are so thankful for those blessings.

This recent freeze was very mild compared to the last two years, and we are so thankful that we did not experience any tragedies on the farm. We are continuing to pray for a mild rest of the winter, and we are looking forward to the springtime, when seeds are sprouting, flowers are blooming, and precious bees and butterflies visit the farm.

Even though we are in our off-season for eggs, we have some young hens that are doing well in keeping us stocked through the winter! So come on down to the farm, and pick some up- we’d love to see you. We also have limited cuts of beef, lamb, and pork available in our farm store, along with a few whole chickens, hand crocheted wash rags, canned jams/jellies, and more.

I realize we have not sent out many weblogs last year but that is because we spend most days building our Farm Lounge. As of right now, we have a roof, walls and a wood stove to keep us warm while building through the winter. It is going slow because we are doing all the building ourselves but we have always enjoyed construction which is another bonding activity (besides farming) we share. We hope that by summertime (or sooner (wink wink)), we’ll be making good use of the space with coffee-time chats, dances, and homesteading classes. And, we want YOU to be our guest! :)

In farm freedom news, FARFA is still working hard on favorable raw milk laws, and the issue of proposed mandatory electronic microchipping of farm animals. While FARFA and other organizations and individuals do their best, Big Ag always seems to have it out for the little guy. We are however keeping our heads held high, and keeping our doors open!

For our “New Year’s Resolutions” we are hoping to stay more connected to YOU, and open our farm and hearts to even more like-minded individuals. We have already been called “the friendly farm” and “one of the few open door farms in East Texas”. We pride ourselves on being transparent and open so we are also striving to post more often on our Facebook page (daily is our current goal), and to send out more Weblogs and post more YouTube videos. Christie, our Farm Manager helps keep the ball rolling throughout all the social platforms. But, as I am super old fashioned, face to face is my preferred choice so, come on by and see us any time (nice, sunny days are best and most enjoyable for everyone).

We are looking forward to hosting many events in our Farm Lounge this spring/summer. So, we are reaching out for some suggestions: What type of homesteading /farming classes interest you most? Let us know, so we can plan to incorporate your topics/ideas.
Finally, I would not hear the end of it from Christie if I did not finish off with a reminder to “like and subscribe” to our Facebook and YouTube. We would also love to see your reviews on Google and Facebook. Just search for [Green Family Farms + Commerce, TX] and we will show up in many results. Thank you all for being a part of our ventures!

Sandra

Recipes

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Locally Grown products, so we can try it too!

Here’s one from us. We are turning many into lamb lovers!
(I was once one of those who did not eat lamb at one time too – farm raised lamb is a whole different thing!)

Roasted Leg of Lamb
Leg of Lamb is an exceptional cut that is full of flavor, and makes a very classy meal.
Recipe inspired from AllRecipes.com website.
Serves 6
1 leg of lamb roast (2-5lbs)
1 teaspoon salt
7 sprigs of fresh rosemary
3 Tablespoons garlic paste (minced garlic preserved in olive oil)

1. Lightly drizzle a cast iron pan with olive oil, then lay down two sprigs of rosemary. Place the thawed roast on top of the rosemary.
At this time, pre-heat your oven to 350°F.
2. Next, make 5 deep slits into the roast and pack full of garlic paste
3. Then, add a sprig of rosemary to each slit
4. Heavily salt the top of the roast, and then place the pan into the oven
5. Depending on the size of your roast, check it after 1 hour of baking. You want the internal temp to be 135°F, for a perfect medium
6. Serve with your favorite side dish, and mint jelly.

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Market News

Greetings from Green Family Farms.
It seems my last weblog sent the message that our farm was “struggling” so, if you got that impression, let me be clear in relaying that is the opposite of where we are. Actually, post-Covid, many more people have started to recognize our farm and our aspirations. My message was mainly to verbalize how the “world” is struggling and how that has affects us, directly. And, I know we are not the only ones as I am often contacted (via texts, emails, etc.) about the waning state of our existence. I am being made aware of how farming is modernizing to the point where we will not need dirt or people to grow our food – it will be mostly automated by robots. And, about an ash that is dusting farm land and will eventually destroy the earth. Also, how plastics are being turned into food. And, the list goes on. “Why do they tell you this?” you might ask. Well, I think there is a hope that the small farms of America will help aid, or stop the demise of our future. But, from our position, we are just as vulnerable as the rest of the population. We actually feel more vulnerable because if an apocalypse does happen, we will be the first ones the public will try to overthrow out of desperation. Many people tell us if that time comes, they will head to our farm for “safety”. Historically, a better means to stay safe (when fighting for existence) is to be more of a Nomad. Someone on the constant move can hide better; so, it is my advice to befriend a hunter/survivalist and shadow them in that time as opposed to seeking out a farm/farmer (farmers stay in one place and farm the land / animals in their possession – they do not know how to survive on the go). Personally, my strategy for survival has always been to trust in the Lord – He will lead us, guide us and protect us in trying times. Even in these times, David and I continue to focus on farming and, now that we are empty nesters with less human mouths to feed, we simply see it as a means to keep our bodies moving and a common interest we can share, well into our old age. I still appreciate all of you who help keep us aware of the demise of the world as that keeps us connected to people. And, I still like people! [Side note: we went to a regenerative agriculture workshop last month and the presenter pointed out that the thing farmers hate the most is having to interact with the public. And, above that, they hate doing their books/accounting. Well, I am unique in both of those areas because I am a farmer who likes people and likes bookkeeping (I was an accountant before I was a farmer!).] Actually, my main focus these days is getting more people to the farm. That goal seems very far in the distance to me because when we moved our little Lucas farm to Commerce, TX, it was raw land and it took all we had to make it livable and farmable so, there is little left to realize my dream. But, I am still hopeful and have dreams of a community center (with a public restroom :-)) on the farm where people can come, visit, socialize and learn on the farm. I am not sure if I will see that day but, you are still welcome to come out and sit on the patio or on a bench or to walk with us on a farm tour. (And, we do have restrooms in our home or the upstairs unit of the Airbnb (when unoccupied) and even a sign!).

In the 20 years I have been farming, I have learned that there is something about the farm that draws people – they always leave with a good experience and some kind of connection – if not to our personal farm but, to farming in general and, it makes me smile. Spring is a nice time on the farm because the land and animals are all waking up and gaining more of a “spring” in their step. The chickens have already increased their production, the grasses are starting to grow and turn green, the pond is full again and, on warmer days, the turtles are coming back out to sun bathe. The spring lambs have all been born (19 total!) and are jumping about the pasture and the cattle are also enjoying the warmer days since it is in their nature to thrive in tropical weather. Feel free to come out to the farm on a sunny day when it is not too wet and before the summer heat sets in. And, if you haven’t heard, our cow is giving us up to 60 gals of milk a month – with all this milk, we are now giving away pints of home-made ice cream to visitors.

Otherwise, I will see you at one of our drop offs in a few weeks. Yes! – mark your calendars – we will start monthly distributions to the metroplex on Saturday, March 18th. You won’t see that date on our calendar as I just decided on it but, the rest of our 2023 season calendar and other items are located on [The Market] and [Q’s&A’s] links on this site. Right now, it is mainly herd shares (including milk) and eggs. Thank you all and we look forward to seeing you soon!
Sandra

Recipes

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Locally Grown products, so we can try it too!

Other Area Farmers Markets