One of the nicer things about living in a smaller town, away from the big city is it's proximity to farms. And proximity to farms means farm-fresh produce.
Organic fruit, veggies and meats are not especially common in the grocery stores, but it's not too difficult to find them straight from the farm. Which, really, is so much better anyways.
I love the folks at Vale Farms. They are family owned and operated and bring their meats to the local Farmer's Markets. When I was unsure about what cuts I wanted, they were willing to offer suggestions of what cuts would be good and even offered some recipes. But here's a recipe I came up with using some of the stewing lamb.
Lamb Ragu with Wild Mushrooms
1lb stewing lamb
medium onion
garlic
sun-dried tomato paste
1/4 - 1/2 c. sherry, wine
Large can of tomatoes
basil to finish
Dice onions and sautee in olive oil until starting to caramelize. Add garlic and sun-dried tomato paste. And lamb and brown. Remove lamb and deglaze the pan with sherry or red wine. Place lamb back into pot and add tomatoes. Let simmer for 30 minutes. Add wild mushrooms (if you are not lucky enough to have access to fresh mushrooms, let dried mushrooms soften in hot water and/wine for about 1/2 to 1 hour). Let simmer for another 30 minutes.
Pour over a thick noodle, like buccatini or fettuccini.
This sauce is even better the next day.
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