November 21, 2008
Dear Customers,
This annual newsletter comes to you a bit late this year, as we're undergoing a transition in our lamb operation that we had hoped to have completed in time for this letter. Unfortunately the spiffy new website and new labeling will have to wait until next year. In the meantime demand for our lamb keeps increasing by leaps and bounds.
In order to keep up with that demand, we're happy to announce that we've expanded our lamb operation to include three other farms in Rappahannock County that are committed to raising lamb the right way. That means they're committed to raising the Clun Forest breed of sheep that provides outstanding flavor when raised on grass alone. They're also Certified Humane™ and following Touchstone Farm's protocol of no processed feeds, hormones, or prophylactic antibiotics. In short, we're quadrupling our size, but still providing you with the best tasting and healthiest all-natural lamb in the mid-Atlantic region. We've organized ourselves as a co-op called Rappahannock Farms that includes Touchstone Farm, Stoney Meadows Farm, Brindabella Farm, and Oak Forest Farm. You'll be hearing more about these other farms and our co-op once we've launched our new website sometime early next year.
While grassfed lamb is healthier for you and for the environment, one of the drawbacks of raising lamb on grass alone and eschewing the feedlot/grainfed model is that not all lambs reach market weight at the same time. With three additional farms producing the same quality lamb we'll be able to supply a more consistent product in terms of order weight, and we'll be able to supply you with lamb over a longer time period each fall.
As we believe strongly in a direct connection between the consumer and farmer, we continue to turn away restaurants and food markets interested in having our lamb on their menu or at their meat counters (despite some tempting offers!). We are, however, exploring some distribution options that will include convenient lamb order pick-up points throughout the DC metro area at some of your favorite gourmet or organic markets.
In the aftermath of this summer's Washington Post article, we had a flurry of orders that threatened to have us sold out before we could notify our regular customers. As it is we, have only 6 lambs left this season, so if you haven't yet placed your order, please do so immediately, as we'll no doubt sell out completely in a few days. You can place an order right here, if you're so inclined.
This year's recipe takes advantage of ground lamb, and makes good use of this increasingly popular way to have your lamb processed. In fact, I would highly recommend that you have your breast/flank cut choice processed as ground lamb. This is the perfect food for a casual winter buffet, or inviting friends over to watch the big game. This particular chili recipe was adapted from a Silver Palate chili recipe and is nicely spiced. There's no need for any side dishes with this recipe - just a lot of interesting chili toppings. This flavorful dish is best served with cold beer, preferably one that is on the lighter side so that the taste doesn't compete with great chili. Everyone will want seconds - guaranteed!
Happy Thanksgiving,
Alan Zuschlag
Lamb Chili - Serves 20
2 tablespoons extra-virgin olive oil
1 pound yellow onions, coarsely chopped
1 pound mild Italian (lamb) sausage, removed from casings
4 pounds ground lamb
1 can (12 ounces) tomato paste
1 1/2 tablespoons minced garlic
1/3 cup ground cumin (using crushed cumin is even better!)
1/2 cup chili powder
1/4 cup Dijon mustard
2 tablespoons dried basil
2 tablespoons dried oregano
1 1/2 tablespoons salt,
or to taste
1 1/2 tablespoons freshly ground black pepper
3 cans (28 ounces each) Italian plum tomatoes, drained
1/4 cup dry red wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped parsley
2 cans (16 ounces each) dark-red kidney beans, drained
2 cans (5 1/2 ounces each) pitted black olives, drained
1. Heat the olive oil in a very large pot. Add the onions and cook over
low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage
meat and ground lamb; cook over medium-high heat, stirring, until the meats are
well browned. Spoon off any excess fat and discard.
2. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil,
oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and
kidney beans. Stir well and simmer, uncovered, for another 15 minutes.
3. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to
heat through. Serve immediately.
Per serving: 200 calories, 19g carbohydrate, 26g protein,
10g fat, 55mg cholesterol.
