Working towards an ecologically resilient farm that provides us and our community with a wide variety of delicious foods.

100% Grass-fed Lamb and Mutton.

Two acres of clean, healthy vegetables.

 

 

Buying a whole lamb is the most economical way to eat our 100% grass-fed lamb. You save money and support our family by practicing nose-to-tail cooking!

We’ll be taking more lambs to the butcher in mid-February and again in early June.

Place your order and pre-pay right here!

 

CSA memberships available through Shared Ground Farmers’ Coop

Come find us at winter farmers’ markets!

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We have one final farmers’ market of the winter season: Neighborhood Roots Winter Market on February 23rd. That’s at Bachmans Greenhouses on 60th and Lyndale and runs from 9AM-1:30PM.

 

#Repost @nyc4revolution George Washington Carver wasn’t the guy who invented peanut butter, even though you were taught that in school. What he ACTUALLY did was much, much more important. In the post-war South, the economy and environment were in absolute shambles. The soil throughout the Black Belt was exhausted and eroded from centuries of over-farming cotton. Freedmen were left hungry and destitute after being emancipated without reparations, and poor whites weren’t doing well at all, either. There was an epidemic of scurvy, starvation, and anemia. Carver was famous for "working with peanuts" but peanut butter isn’t the big deal here. It was Carver who discovered that legumes can enrich soil with nitrogen and prevent erosion, and peanuts are a high-calorie, high-protein food. He cultivated specific strains of peanut that thrived in the most barren land in the South and promoted their use. He also studied dozens of other plants, fine-tuning the exact needs and benefits of each variety, and found ways that the poorest farmers could actually IMPROVE, rather than EXHAUST, their soil and could actually feed their families. He taught thousands of people how to heal the wounds that slavery had left on the land and on the economy. So peanut butter... no, not really. A paste preparation was one of the methods of preparing peanuts that he promoted, but it had existed among indigenous Central Americans for centuries and it really wasn’t his greatest accomplishment. I think it’s time to remember #GeorgeWashingtonCarver not as the reason you have Jif, but as the reason that starvation didn’t kill half the population of the Southeast. via: Giovanni Morant #BlackHistoryMonth
Ok so here is the dish I've been making obsessively, on repeat, this winter. It's a lamb shawarma adaptation from Yotam Ottolenghi's Jerusalem, and I've been making it with whatever cuts of lamb I happen to thaw out that day. Today is a shoulder roast and some shanks to share with friends @keepsakecidery who we are visiting later today! It's not a true shawarma--layers of seasoned meat stacked on a spit, roasted, and shaved off thinly-- but it sure tastes good and I don't have a spit roast set up in my kitchen 🤷‍♀️. I've followed the directions to roast in the oven and I've also done this in the instant pot, then shredded the meat and kept on low until we were ready to eat. I had to buy some spices I hadn't used before, and it takes a couple minutes to throw the marinade together, trust me it's worth it. Order by 11AM today to snag some lamb and make this amazing food! #yotamottolenghi #jerusalem @ottolenghi #grassfedlamb #mideastinthemidwest
Wishing you a day full of love of all kinds. Especially finger-lickin' lamb chop love! . . If you've ever wanted to buy a rack of lamb but haven't because you weren't sure how to prepare it or were intimidated by price, let us tell you... it is so easy and completely worth it. You can order these now and pick up this weekend for a belated V-Day dinner with your sweetie, your friend, or yourself! Link is in profile, instructions below: . . Here's how: pre-heat the oven to 425. Salt and pepper your (defrosted) rack of lamb liberally on both sides. Place it on a baking try with sides. Roast in the hot oven for 20-25 minutes. Take it out and let it rest for 5-8 minutes before carving into rib chops (just slice between the bones with a sharp knife). That's it! So tasty, so elegant, and so easy! You'll never go back.
A friendly reminder from your favorite shepherdess to order some lamb and mutton for delivery this weekend! We are fully stocked on cuts of lamb and all our mutton sausages! Stay tuned, I'll be posting some of our favorite recipes of the moment in the coming days. . . . #eatlikeyougiveafuck #westernwisconsin #grassfedgrassfinished #wapf #aip @spwapf
Arctic explorers out on a mission to check on the sheep and feed the dogs. Stay warm out there!
Hot dogs made from real ingredients. Grass-fed, local, direct from the hands of the folks who raised the animals and tend the land. It doesn't get much better. Order these and much more for delivery THIS SATURDAY, Feb. 9th. Link to online store in profile! https://www.farmmatch.com/whetstonefarm/locations
Holy moly. Our friends @patchwork_goods, who are turning wool from our farm into the most luxurious comforters and pillows, have teamed up with a bunch of other awesome folks for an incredible giveaway. Everything you need to cozy up and get your #hygge on with these below-zero temps. Head on over to @patchwork_goods for the details!
Last two days of the early bird special on all @sharedgroundfarmerscoop CSA shares, which are chock full of veggies from our farm and many other small, sustainable, and immigrant owned farms in our region. Link in @sharedgroundfarmerscoop profile, or find your way there from our website!
Blisteringly cold outside this week, but the sheep and dogs don't seem to mind too much. Hard to complain about the bluebird skies and sunshine on this below zero, so-cold-they-cancelled-school day! #deepwinter #gratefulforsnow #grassfedlamb #lgd