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You can find our products at local Farmer’s Markets and on the farm.
Farmer's Markets:
April through October– Fluvanna Farmer’s Market at Pleasant Grove, Tuesdays from 3 to 7pm
May through October– Farmer’s in the Park, Meade park in Charlottesville on Wednesdays from 3 to 7pm
Scottsville Farmer’s Market on Thursdays from 3 to 7pm  
On the farm:
November through March- Thursdays from 3:00 to 6:00pm and Saturdays from 10am to 1pm
Or by appointment. Just call or email us. We would love to meet you!
Located 7 miles East of Scottsville on Route 6, or West River Road.
Here you will find cooking tips and delicious recipes for cooking the type of meat that we sell.
Beef  |  Lamb

Grass finished beef is naturally very lean and must be cooked slowly and under a low heat.

Allow sufficient thawing time to fully thaw beef in the refrigerator.

Cook steaks to medium rare.
(The meat looks redder but tastes more well done at 140° medium-rare temperature than grainfed meat.)

Use a lower flame on the grill.

Cook stews or roasts with wine, tomato sauce, or other acidic liquids.

Simmer stews at low temperature on stove top or in oven. Test for tenderness after only 1 - 2 hours.

Sauced (shredded) barbecue meat or pot roasts may be cooked longer (4-6 hours or more) but at very
low temperature (200°F in the oven).

Use high temperatures only for brief searing (e.g., steaks, burgers, seared in pan or on grill), then
complete cooking at low temperature.

Remove meat from heat prior to being fully cooked and let “rest” to complete last bit of cooking and
allow meat to reabsorb moisture.

Coat leanest cuts with a very light layer of (olive) oil before cooking or put a light coating of oil in the cooking pan.

Avoid piercing or pressing meats when cooking, to avoid loss of meat juices.
The lamb from the St. Croix sheep or St. Croix cross sheep is mild in flavor since the sheep have little lanolin.
The lamb can be prepared as you would with any other lamb. Here is one of our favorite recipes:

Lamb Burgers with Yogurt Cucumber Sauce
1 ˝ lb. ground lamb
1 small onion
1 garlic clove, minced
3 tbs. Mint finely chopped
3 tbs parsley, finely chopped
Salt, pepper

Serve on warm or toasted Pita Bread

1. In a bowl, lightly knead the lamb with onion, garlic, mint and parsley. Season with 1 teaspoon of salt and pepper.
Shape meat mixture into patties. Brush the burgers lightly with olive oil.

2. Grill over medium heat for about 12 minutes, turning once for medium.

Yogurt Cucumber Sauce
˝ seedless cucumber peeled and halved length wise
1 garlic clove minced
˝ tsp. salt
1 cup plain whole milk yogurt
2 tbs. Extra-virgin olive oil
1 tbs. Finely chopped mint

1. With melon baller or spoon, scoop out center of cucumber, then coarsley shred the cucumber.
Gently squeeze out excess liquid without mashing the pulp.

2. In a bowl, use a spoon to mash the garlic with the salt into a paste. Stir in the yogurt, olive oil and mint.
Add shredded cucumber, season with salt and pepper, and stir. The woodlot pork has a fine flavor (unlike
conventionally raised pork) and is well marbled for better taste. We like to grill the pork chops slowly and serve
with locally produced fresh vegetables.
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