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.

 

Sing up for your 2019 CSA box today, summer's a comin'!! @sharedgroundfarmerscoop Link in profile. #🥕🥒🍅🥔🥗🧀🍯
Thanks to all the folks who came out and bought veggies, meat, and fiber yesterday @neighborhoodrootsmn Winter Market! We are so grateful to all our friends and fellow vendors who grow and make all the things we don't! Breakfast this morning courtesy of @johnsonfamilypastures bacon, @sunstreetbreads sourdough with @umsfpreserves marmalade, with sides of @toposferments and @kissmycabbage. And our chickens finally decided to start laying eggs again! 🎉🐔🍳🥓
Today is CSA day! Sign up for a @sharedgroundfarmerscoop CSA and get $10 off your box of vegetables from us and many other talented farmers in the area. Discount today only, with code CSADAY - link in our bio! • #Repost @sharedgroundfarmerscoop As a farmer-owned and farmer-driven organization, Shared Ground has built an impactful community of farmers who support, challenge and learn from one another. As a cooperative business, we live out the 7 cooperative principles, including providing education and training to members. Last fall our farmers were honored to host Fermina Zarate Domínguez, an Indigenous Mixteca Farmer from Oaxaca to talk about her experiences of soil conservation, reforestation of native trees, rainwater recollection, conservation of native seeds and food production, while promoting the importance of conserving a local food culture. Farmers enjoyed conversation, a shared meal, and then worked together to plant garlic bulbs in the field at Cala Farm. #sharedcommunity #sharedstories #togetherwegrow #knowyourfarmers #farmerfriday #latinofarmers #immigrantfarmers #farmerfocused #farmercooperative #csaday #communitysupportedagriculture . Photo credit©️Julia Merle-Smith Photography @juliamerlesmith
Come get your carrots! We'll be @neighborhoodrootsmn Winter Market at Bachman's @shopbachmans on 60TH and Lyndale THIS SATURDAY, February 23rd from 9-1:30. We'll have carrots but we'll probably sell out so come early if you want your pick. And don't forget to bring an extra bag for lamb, mutton, yarn, and a sheepskin! #wintermarkets #storageveggies #eatlocalallwinter
#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