The journey to vegetarian, or not?

15+ years ago I bought a farm. I liken my learning at the time to a sponge, ready to absorb every tid bit of information that came my way. I was determined to create this sheep farm using the utmost respect for the animals and land, the two things that mattered the most. Immerging at the time were so many cool philosophical approaches to farming and nurturing the health of the animals and soil and I wanted to implement them all! Farmers everywhere were determined to move away from factory farming.

I came at this dream to farm as someone who LOVED everything about food. I loved to cook and I loved to be with my friends, family and my community around fabulous food. I still do! I approached this farm as an avenue to offer and resource the best food possible, that which I grew or grown by farmers with like minded philosophies. I had already realized through my foodie friends and experiences that intentionally sourcing foods could make a tremendous difference in flavors.

I had no idea what was REALLY involved in bringing food to our tables.

I never imagined the hardships that might present themselves as a farmer raising meat.

On this farm It didn’t take long for the reality of taking sheep to the abattoir (aka USDA meat processing plant ) to kick me to the ground. Loading these sweet creatures is the hardest thing I’ve ever done. And it doesn’t get easier. Folks I had to come to terms with this. Was I going to stop what I do and become a vegetarian? That was my only option. Believe me, it was a close reality. I sure couldn’t stop farming and still consume meat that others had to take to the abattoir? Relying on others and turning a blind eye would be totally hypocritical.

I had some deep contemplation ahead of me…

I learned some interesting things along the way. Our USDA facility has been challenged by humanely driven livestock farmers to implement and adhere to the most humane standards. I was encouraged to hear that our facility had hired Temple Grandin to consult on their handling facilities and practices.

While helpful, I was still troubled by what this job entailed.

I talked to other farmers. I heard from some that believed animals are here for our sustenance. Our bodies are designed to digest these proteins. Some admitted they had to completely disengage. Some replied that it was just part of the business and necessary. A few, like us, believe the consumption of animal fats and proteins are important to our bodies. I also believe that most folks have become too disengaged with death and that contributes to the inability to deal with this process.

A very important factor in my decision …I believe that Mother Nature holds the answers for our survival. I believe Mother Nature supports the consumption of meat. All of Mother Natures creatures live off the consumption of other creatures. What Mother Nature says to us (my interpretation) is that we should eat to survive. Anywhere and everywhere, everything gets eaten by something.

One of my nephews was visiting. he’d been here not long before. He asked me about a specific sheep. I told him that sheep had gone to the abattoir. He sat quietly. I asked, “are you ok”. He replied, “yes. at least he is remembered and has a story.” That was huge for me to hear and was exactly what I needed.

So, if We would consume with respect. THAT, as a general rule, we do not do!

On our farm every single sheep that leaves here, John and I hold hands and offer a prayer… each of us, thanking them for their unique gifts and blessing their journey.

What was not a short term or easy journey for me has changed me… I believe for the better. For our personal consumption we buy only from farmers that adhere to humane standards, that respect the planet and mother nature and we consume a lot less meat.

Lamb Liver Paté

Lamb Liver Pate'

I love our customers and I love it when they share what they’ve created or how they’ve used our products. At the market last week someone shared his very successful rendition of liver paté using our liver.  He’d made it over the holidays  Not only did it sound yummy I thought, why haven’t I done that?  I decided to try paté with our lamb liver instead of the ubiquitous chicken liver.   Lamb liver is much milder then beef liver and much healthier then all liver.  For those who declare they don’t like liver I’d suggest you give this a try.

I’ve made paté before but most often I enjoyed it while sitting at one of my favorite restaurants enjoying their paté with the traditional accompaniments of coarse mustard, cornichons and caper berries with toasted baguette slices.  One of my sisters brought some to our recent holiday festivities, same accompaniments but, to be expected, made with chicken liver. 

Well my life has been changed FOREVER!

So easy.  So good .

Hey, did you know lamb’s liver is one of the worlds richest sources of B vitamins, and an incredible source of iron, zinc, copper, vitamin A and D.  

Ingredients

• 1 shallot, minced

• allspice 1/8 to 1/4 teaspoon, depending on your tastes

• peppercorns, whole 3 teaspoons

• creme fraiché or cream, 2 Tablespoons

• port (or brandy) 1/8 to 1/4 cup

• 2 cloves garlic, minced

• 3/4 pound lamb liver

• 2 tablespoons fresh rosemary, minced or 2 teaspoons dried crumbled

• 3 tablespoons fresh thyme, minced or 2 teaspoons dried

• ½ cup butter, melted

• ½ teaspoon sea salt

• ⅛ cup chopped fresh parsley

Instructions

Saute the shallots in the butter and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook until no longer pink in the center. Add the port and cook just to incorporate. Remove from heat, and place contents into a blender or food processor with the butter and all other ingredients except peppercorns. Process until it forms a paste, adding more port if too thick. Add the peppercorns and pulse until they crack.

1. Garnish with some fresh herbs parsley 

2. Serve with thin baguette slices and cornichons and coarse mustard.

YUM, just sayin’

BTW, it freezes beautifully.  DH isn’t fond of it so I have a bit, freeze the rest for a time I want a bit of decadence or just to feel really healthy.  It’s a great protein source for morning needs.

 Since my original post I’ve had quite a bit of feedback! One of our fans (a chef by trade) suggested adding a caramelized pear….2 DIE FOR! Another of our friends decided to use the lamb liver but created her own pared down version…first for simpler makings she roasted the liver, tossed with some EVOO. Then she blended simply with lemon zest, and the caramelized pear idea. She brought some for me to try. AGAIN, 2 DIE FOR! The lemon zest added a brightness that was so refreshing.

I guess the moral of the story is, use good quality ingredients and combine to your hearts content!