Flash Sale March 30 & 31!

Get ready for Easter and the spring holiday season with this powerhouse combination!

Buy a bottle of Unionville Syrah and get 10% off your lamb purchase.

A perfect wine with lamb, Syrah is full flavored with dark fruit flavors, from sweet blueberry to savory black olive, finishing on a spicy, peppery note.

And Unionville Syrah is a local treasure…

“The best United States Syrah I’ve tasted, ever. A kaleidoscope of pepper, wow!”
-Stuart Pigott, Wine & Spirits Magazine

 

Classic Roasted Lamb

(this classic recipe comes from Ina Garten)

Ingredients

  • 12 large unpeeled garlic cloves, divided
  • 1 tablespoon chopped fresh rosemary leaves
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 (6-pound) boneless leg of lamb, trimmed and tied
  • 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
  • 2 tablespoons good olive oil

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

Flash Sale March 24-25!

Easter is coming… and we have a comfort food classic for your weekend!

 

Whey-fed Berkshire Smoked Ham, New Jersey Maple Syrup, and Artisan Mustard

10% off when purchased together

 

Smoked Ham with a Maple Mustard Glaze

  • 6-10lb Smoked Ham
  • ½ cup Sweet Sourland Farm NJ Maple Syrup
  • 1/3 cup brown sugar
  • 2 tablespoons mustard (Muirhead Dijon or Three Monkeys Mustard)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger

Preheat Oven to 325 degrees.

Glaze

Put all ingredients for glaze into a saucepan and whisk together. Bring to boil over medium high heat then lower heat and simmer, stirring often, until thickened a little (about 10 minutes).

Pour 1 cup of water in the bottom of a roasting pan with rack. Place ham on rack and cover with foil. Bake about 18 minutes per pound, or until inner temperature reads about 135 degrees. Remove from oven, uncover, and brush glaze over entire ham.

Return ham to oven uncovered and bake another 20-30 minutes until the glaze caramelizes and internal temperature is 140 degrees. Remove ham from oven and glaze again. Let rest 15 minutes before carving and serving. (While ham is resting internal temp will rise to 145 degrees.)

Eggs-celent deal!

The days are getting longer and our chickens are feeling the warmth. Lots of eggs available for our customers!
In fact, from Wednesday morning (March 14, 10am) until Sunday evening (March 18, 5pm) we are running a “Spring is coming, I swear it” promotion.
 
Buy 2 dozen or more of our farm eggs and get 25% off your egg purchase.
 
Remember, fresh eggs will last up til 2 months in your refrigerator.

Notes From the Vat

We had a helluva zany week on the farm. A hellion-howling wind ran amuck last Friday, downing trees and causing general mayhem. Half the farm was without power and we are grateful all our aging rooms and milking equipment are functioning. A score of cows escaped their paddock, and a few went off and gave birth! (See the montage of new calves below.)

The big snow left us with downed trees, fractured fences, and more power issues. And another brand new calf this morning!

This is the beginning of that magical time of year when calves start popping out, so stay tuned for more cute calf pictures weekly. (This year’s naming convention is Greek Mythology!)

And now, the Cheese!

Oooumami:  Every year we mess about with a few raw milk, high moisture cheeses, and on occasion they shine. This is the closest we’ve gotten to a raw milk Buttercup in the last two years. Aging these things can be a fickle drama, but we’ve pulled off a very tasty, unique raw milk cheese. The rind is rich garden of molds, 60% bloomy, 40 % other. The paste is just wee bit ripened to butter, the rest cream cheese-like. And the flavor! Think the rich mushroom n beef flavors of stroganoff, rich roasted/seared meat notes, and a little lemon acidity to offset it all. Good cheese! Raw milk

Sugarcube (or batch 328): an experimental mixed rind with a line of ash through the middle for all the drama. May it bring a sweet light to your darkest winter. These are awesome right now and should be delightful on your cheeseplates with jam and chutney. Pasteurized milk. (see picture below)

Mooncakes!: A wilder, limited version of our Buttercup Brie. It features a smorgasbord of penicillium mold strains, in addition to the pure-white that we’re accustomed to. What you’ve got here is the unctuous butteriness of our standard Buttercup plus an intriguingly earthy, mushroomy, vegetal finish. Distinctly cave-y, mushroomy, like going spelunking in a cavern of earthy mushrooms with a sea of butter underneath you.

Bette Davis Eyes: Getting low on these guys but one batch left. A current favorite with cider or whiskey drinks, or drizzled with farm honey. Raw milk.

Herdsman:
Early November batches available now. Very creamy, stone-fruit and lactic aromas, classic tomme flavors, with notes of candied lemon and horseradish. Raw milk.

Havilah: August and Sept 2016 batches. This cheese just gets better and better with time. Current tasting notes include: butterscotch, broth, grass, caramelized onions, and of course, butter. Raw milk.

Toma: Early December wheels now available. Super rich winter milk makes Toma even more buttery and decadent. Slight paste break-down underneath the beautifully sunset-hued rind. Endlessly snackable, crowd pleasing, with a pleasant lemmony zip and nutty finish on the rind. Raw milk.

Rarebird: Limited availability.  Unctuously buttery… it literally melts in your mouth. AND THE FLAVOR…! Our tasting notes for this one include everything from beef stock and mushrms to shell fish and broccoli rabe. Every single bite is something different and the flavor is about as episodic. This is a beautifully complex batch. Made from a single milking. Raw milk.

Don’t forget to mark down March 30th on your calendars for this year’s Brewer’s Plate! For the uninitiated, Brewer’s Plate is a veritable cornucopia of the best suds n small plates from our regional brewers, chefs, farms and distilleries. A smorgasbord of delight that benefits our local food pioneers at Fair Food.

CHEESE!
Always grateful for your support.

Paul Lawler, Head Cheesemkaer


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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