Tuesday, September 30, 2014

Somerhill Orleans

This is Somerhill Lucerne's daughter, Orleans.  Her sire is Somerhill Xcite, so she is Llwygy X1 on both sides of her pedigree.

Friday, September 26, 2014

4 BFL ewes for sale

Somerhill Lucerne. Twin, 2011 model. RARE offering of a Llwygy X1 daughter (AI),
out of a Rossiebank Laird/Beeston Loyalty ewe.
Has had 2 sets of twin ewe lambs for us. Pedigree scan available. $400.00

Somerhill Wild Rose. Single, 2012 model. Out of my Pegasus line. LlwygyX1/CHR1/EbonyBoy/Loyalty/Titus/Jamie British bloodlinesHas raised 2 sets of twins. Pedigree scan available. $400.00

 Somerhill Interlude. Single, 2012 model out of my Belle line
CHR1/Loyalty/Jamie British lines
Has had 2 sets of twins.  Pedigree scan available. $400.00

 Potosi Elsie W25 Twin, 2010 model.
Koenig,Starkey,Beechtree,Bitterroot lines. Pedigree scan available.
Has had 2 sets of trips and a set of twins here. $250.00 

Artichoke Lamb Sandwiches

1/2 cup lemon juice
1/2 cup olive oil
6 garlic cloves, minced
2 tablespoons minced fresh rosemary
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 boneless leg of lamb (2-1/2 pounds)
2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
2/3 cup plus 6 tablespoons reduced-fat balsamic vinaigrette, divided
2 sourdough baguettes (1 pound each)
1 medium cucumber, thinly sliced
2 medium tomatoes, thinly sliced
1 package (5.3 ounces) fresh goat cheese, sliced

In a large resealable plastic bag, combine the first six ingredients; add lamb. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Place lamb on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 80-90 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cool to room temperature. Cover and refrigerate for at least 2 hours.
Place artichokes in a resealable plastic bag; add 2/3 cup vinaigrette. Seal bag and turn to coat; let stand for 10 minutes. Drain and discard marinade.
Cut lamb into thin slices. Cut each baguette in half horizontally. Carefully hollow out top and bottom, leaving a 3/4-in. shell. Brush the bottom half of each loaf with 2 tablespoons vinaigrette. Layer with cucumber, tomatoes, lamb and artichokes; drizzle with remaining vinaigrette. Top with goat cheese.
Replace bread tops and press down firmly; wrap tightly in plastic wrap. Refrigerate for at least 2 hours. Cut into slices. Yield: 24 servings.

Tuesday, September 23, 2014

BFL Ewes for Sale

 These are the ewes we have for sale.  There are 12, all good quality ewes that I would be keeping for breeding were we not moving to a smaller farm in about 5 weeks.

Friday, September 19, 2014

Refreshing Rabbit Salad

4 cups chopped cooked rabbit meat
2 cups diced celery
1 cup mayonnaise or you can sub greek yogurt
1 (20 ounce) can pineapple chunks, drained
1 cup chopped pecans
2 (11 ounce) cans mandarin oranges, drained
1 lb seedless grapes
salt and pepper

Combine all ingredients in a large bowl; toss until well mixed.
Chill & serve.

Friday, September 12, 2014

Slow Cooker Lamb Enchiladas

1 pound ground lamb
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
6 flour tortillas (6 inches)

In a large skillet, cook the lamb, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
In a 5-qt. slow cooker, layer about 3/4 cup lamb mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Friday, September 5, 2014


1 lb. uncooked whole wheat fettuccine noodles
1/2 # boneless rabbit strips
3 small heads cauliflower
6 cups vegetable broth
6 cloves garlic, minced
1 tablespoon butter
1 teaspoon salt
pinch of nutmeg
pinch of black pepper
1 tablespoon olive oil
¼ cup heavy cream
1 cup starchy boiling water from pasta pot

Saute rabbit strips in a bit of olive oil, season with your favorite spices, and set aside.  Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.

Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.

Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet, top with sauted rabbit strips, and serve immediately.

Thursday, September 4, 2014

Portland Harbor in Barcelona, NY

Chuck and I drove to New York yesterday to deliver Somerhill Xcite, a BFL ram.  This is where I chose to meet and offload him into the new owner's pickup.  Lake Erie was so blue and calm and reflected the lovely sky.  Such a beautiful place!

HH Silver Lining

This is my new chinchilla Satin Angora junior buck, HH Silver Lining.  He is just now 4 months old.  He comes from Joan Hastings, and I just picked him up in Mayville, NY yesterday at Kim Witherow's place.  Kim was nice enough to help get him to me here in Ohio.  :^)  

Water water

I seem to be drawn to water lately.  This is the Tuscarawas, one of 5 rivers in our county.  The others are the Walhonding, Mohican, Kokos...