Last night it was brought to our attention that we were mentioned in an article in Sante Magazine, a nationality distributed magazine for chefs. Click the link to read the article, or, for your convenience I have copied & pasted the section that mentions us!
"Chefs on the Lamb: Low Cuts, High Returns." by Wayne Harley Brachman. Sante Magazine, May 2007
"At Shuttleworth Farm in Westfield, Vermont (shuttleworthfarm.com),
the sheep are 100 percent grass-fed with organic hay in the winter and daily
foraging in paddocks of fresh grass the remainder of the year. Eric Warnstedt,
chef/owner of Hen Of The Wood restaurant in Waterbury, Vermont, describes
Shuttleworth’s lamb as “the most beautiful product I’ve seen. We pre-pay the
farm for premium lamb cuts so we can be guaranteed a supply. Otherwise, they
end up in New York City.” It’s ironic, he adds, “that there’s more Vermont lamb
sold in Manhattan than in Vermont.”
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2 comments:
Great place to be mentioned! Too bad the recipes in the article have so much "stuff" covering up the taste of the lamb. I guess that's what we have to expect from the Aussies -- they've got to cover up their rangy product's flavor.
Congrats on the article!
I was also thinking whether a meat CSA would be something that you two would consider. I just read about it from a different farm http://www.chowhound.com/topics/412742
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