Makes: 20 meatballs
Prep time: 20 min
Cook time: 15 min

Ingredients

Meatballs

• 3 green onions, very thinly sliced
• 2 garlic cloves, minced
• 1 egg, lightly beaten
• 1 pound grass-fed ground beef
• 1/2 cup panko breadcrumbs
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon minced fresh ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 2 tablespoons canola oil, for pan-frying

Glaze

• 1/3 cup apricot preserves
• 2 tablespoons gochujang (Korean chili paste)
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• Garnishes: sliced green onion and toasted sesame seeds

Directions

1. Preheat oven to 350° F. In large bowl, combine all meatball ingredients except oil. The key to good meatballs is not to over mix them. Just gently combine the ingredients until everything is evenly distributed. Form the mixture into golf-ball sized meatballs.
2. Heat oil in large skillet over medium-high heat. In batches (don’t crowd the pan!), brown the meatballs on all sides. Transfer meatballs to rimmed baking pan and transfer to oven. Bake 10 minutes or until internal temperature reaches 160° F.
3. Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.
4. To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.

What’s going to be on your Super Bowl Party table? We thought these buffalo deviled eggs sounded delicious.

Makes: 12 deviled egg halves
Prep time: 25 min
Cook time: 10 min

Ingredients

• 8 large CGF eggs at least 1 week old (older eggs peel more easily)
• 2 teaspoons mayonnaise
• 1 tablespoon sour cream
• 2 teaspoons Abe’s Hot Sauce Sauce (in our farm store)
• 1/2 teaspoon lemon juice
• 2 1/2 tablespoons crumbled Bette David Eyes blue cheese
• 1/8 teaspoon celery salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon mustard powder
• 1 tablespoon finely chopped flat leaf parsley
• 1/4 teaspoon cayenne
• 1 tablespoon minced celery, leaves reserved for garnish
• 1 tablespoon peeled and minced carrot
• 1 small serrano pepper, very thinly sliced

Directions

1. Bring a large pan of water to a boil over high heat. Cautiously lower eggs into water with a slotted spoon, then lower heat to maintain a gentle boil for 10 minutes. Remove eggs to an ice bath and cool until barely warm (2 to 3 minutes).
2. Peel eggs fat-end first, rinse, and slice in half lengthwise. Carefully remove the yolks to a bowl without breaking the whites. Choose the twelve nicest looking egg-white halves.
3. In a bowl, combine yolks, mayo, sour cream, 1/4 cup hot sauce, lemon juice, 2 tablespoons blue cheese, celery salt, pepper, mustard, parsley, and half the cayenne. Mash yolks and mix thoroughly until smooth and evenly combined. Stir in minced celery, and carrots.
4. Collect mixture to one corner of a large sealable plastic bag. Cut off the tip of the corner and pipe mixture into hard-​boiled egg whites.
5. Garnish each Buffalo deviled egg with remaining cayenne and blue cheese, and top each with a celery leaf, a few drops of hot sauce, and (for the heat-seekers) a thin slice of serrano.

Reposted from The Buffalo New York Cookbook. Copyright © 2018 by Arthur Bovino. Photograph copyright © 2018 by Arthur Bovino. Published by Countryman Press, a division of W. W. Norton & Company.

Saturday, April 21 is Raw Milk Cheese Appreciation Day, an international celebration of the art and science of making cheese the way our ancestors have for centuries.

Trilby in situ

Join us on the farm for our celebration of handcrafted raw milk cheeses and to kick off the spring grazing season.

Tastings and Pairings in the Meet The Makers Tent with our local heroes:

Unionville Vineyards . Eat This Yum . Muirhead Foods . Le Bon Magot . Wildflour Cafe

Free Farm Tours  .  Hayrides . Tastings and Pairings

Schedule of Events

11am – Meet the Makers Tent opens:  Taste locally-made products that pair with our farmstead cheeses until 4pm

11:30 – Hayride

12:00 – Free Farm Tour

12:30 – Hayride

12:30 – Wine and Cheese Tasting with our Cheesemakers

1:30 – Hayride

2:00 – Free Farm Tour

2:30 – Hayride

3:00 – Wine and Cheese Tasting with our Cheesemakers

3:30 – Hayride

4:00 – Meet the Makers Tent closes

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.