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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