make delectable meals with our farm Fresh products like:
SVTFarm Garlic- $4 each, choose Katterman or Vietnamese cultivars.
Grass-fed Normande BEEF
Strip Steaks, (2) $22
Hanger Steak $35
Flat Iron Steak $25
Skirt Steak $25
Flank Steak $37
Brisket $48
Beef Short Ribs $14
Ground Beef $16
Marrow Bones $15
LAMB/MUTTON
Lamb Rib Chops $21
Lamb Loin Chops $28
Lamb Rib Rack $35
Ground Mutton $18
Ground Lamb and Ramp Pesto on Fusilli Pasta with Fresh Pea Shoots
When you’re shopping for abundant, fresh Spring ingredients to create meals that are straightforward, effortless, and seasonal… I can help.
take advantage of the spring flash of local seasonal food like ramps, eggs, and ground lamb.
Ramps will be gone when the leaves are fully out, and you’ll have missed out On one of our local, limited, Delicate favorites.
try my heavenly recipe to eat in the moment that’s flavorful, scrumptious, and appetizing.
Lamb and Ramp Pesto Pasta
Make this easy and enjoyable by matching the process to your style.
Pesto is simple to make with a food processor, but dread washing it…and I love chopping, so I hand chop and crush the ramps and nuts.
Use your Instant Pot to take 1 minute Lamb Microgreen Pasta.
Saute the ground lamb, beef, or mutton with ½ a diced onion. Add in 4 cups of broth, stock, or water. Add 14 oz pasta. Set to High Pressure cook for 1 minute.
In the meantime…in the off-season with SPRING FEVER…
Substitute Microgreens instead of Ramps (or Basil for that matter) to make a bright, fresh, green pesto that drives away what ails you.
Sometimes I do it this way for a quick clean up:
I cook the meat and ramps in a stock pot,
then transfer to a serving platter and keep warm.
Next, boil water for the pasta in the stock pot.
These couple of examples get your creative ideas percolating. The best way is the one that works for you with what you have.
