From late Spring through early Fall I spend each Saturday morning at the Farmer’s Market. In the past, when I was a City Girl, I would go to the market with bag in hand, searching for some delectable thing – fresh veggies, herbs, fruit, perhaps some homemade cheeses – that would make the coming week a bit more special.
Now my visits are to provide that special thing to someone else. Sis started out at the market a couple years ago, selling lamb and some baked goods (more on those later). As time and circumstances have progressed, the menu has changed. We still have lamb, but will not be raising any more so whatever we have to sell now is “it”. There are other folks we know who raise the breed of sheep we prefer so we may get some from them to continue offering it to regular customers, but no more from our property.
We’ve added bison. Sis had some surgery, and became friends with the surgeon, who happens to raise bison. So we have ground, steaks – even dogs. The brisket is particularly good.
We also sell duck (raised by a friend, too messy for me) and chicken. These chickens are not what you might envision – especially if you’re thinking of some Green Acres kind of free-range animal. These are a Cornish chicken, nice plump things that dress out at anywhere from 2 ½ to nearly 4 pounds – after just 6 weeks of voracious eating. I refer to them as Free Rolling rather than Free Range. About all they do is roll from the food to the water and back, and then waddle a bit to the side, flop down and sleep. Seriously – they grow from a tiny little hatchling to a behemoth in just 6 weeks.
And, since this is a Farmer’s Market, we test drive different offerings to see what may sell. We have dog treats, made from dried lamb and goat innards – such as lamb kidneys. The dogs LOVE this stuff. Who knew something like that would work? Besides Sis, I mean. I would never have thought of slicing up lamb innards and drying them for treats.
We also try out different baked goods, even though there are professional bakers with booths at the Market. We take a look at what they’re offering and then provide something they don't. At this point we make these sinfully delicious deep-dish cookies (a Martha Stewart recipe, I’m ashamed to say). Those have a loyal following. We also have scones (another loyal following) and English muffin bread. Those, combined with the goat milk soap we make, dress up the table quite nicely.
And once we’re done showing the house to what is hopefully the last round of people tomorrow I’ll be able to start up another bunch of goat guts in the food dryer, and make some more soap! I’m also going to try a batch of mint jelly to see if our lamb customers might be interested. If you would have told me 10 years ago that my next day’s schedule would involve such thing...well, I would have doubted your sanity more than mine, at the very least.
I’ll keep you posted on the jelly :-)





