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Summer Berries
​Available For Your  Menu From Meadow Mist Farm

POULET ROUGE CHICKEN Whole Roasters NOW 

Beef 

LAMB

NECK ROAST


Beef  

Tenderloin $25/lb sold out
Delmonico Steaks Rib Eye without the Bone $22.50/lb
Strip Steak $22.50/lb
NY Sirloin Roast you can cut this into steaks $
Eye Round Roast $
Top Round Roast $12.50/lb
Bottom Round Roast $12.50/lb
Chuck Roast $13/lb
Sirloin Tips sold out
Kabobs $10/lb
Beef Shanks sold out
Short Cut Rump
Flank Steak sold out
 Skirt Steak sold out
Hanger Steak sold out
Flat Iron Steak$18.50/lb sold out
Cube Steak$11/lb sold out
Beef Short Cut Steak 
London Broil Steaks $11/lb
Ground Beef $10/lb
Brisket $12.50/lb sold out
Short Ribs $8.25/lb sold out
Soup Bones $4.50/lb will have more soon
Heart sold out
Liver $6/lb
Tongue $5/lb


Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively. It makes a wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes, etc.) and can even be used for lamps, with wicks made from cotton balls.

Ghee is a digestive. It helps to improve absorption and assimilation. It nourishes ojas, tejas and prana. It is good for improving memory and lubricates the connective tissue. Ghee makes the body flexible and, in small doses, is tridoshic. Ghee is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body. Ghee pacifies pitta and vata and is acceptable, in moderation, for kapha. Persons who already have high cholesterol or suffer from obesity should be cautious in using ghee. Ghee is not to be used when there are high ama (toxic) conditions.


Lamb Burgers with Feta Sauce and Cucumbers
By using lamb instead of beef, and feta cheese instead of American, we've given these burgers an international makeover, creating a Greek recipe that can't miss.
PREP: 15 MINS TOTAL TIME: 30 MINS SERVINGS: 4
INGREDIENTS
1 1/2 pounds ground lamb
2 teaspoons curry powder
3 scallions, thinly sliced
Coarse salt and ground pepper
1 tablespoon olive oil
4 ounces feta cheese, crumbled
2 tablespoons plain yogurt
8 slices country bread (each 1/2 inch thick), toasted, if desired
1 Kirby cucumber, cut lengthwise into ribbons with a vegetable peeler
DIRECTIONS
In a medium bowl, combine lamb, curry powder, and 2 sliced scallions; season generously with salt and pepper. Mix gently with a fork (do not overmix); form into 4 oval patties to fit on bread (each 1 inch thick).
In a large skillet, heat oil over medium-high. Season patties with salt and pepper. Cook until browned and just cooked through, 4 to 6 minutes per side (reduce heat if browning too quickly).
Meanwhile, in a small bowl, mix feta, yogurt, and remaining scallion, mashing cheese gently to combine; season with salt and pepper.
Spread 4 slices of bread with feta mixture; top with cucumbers, lamb patties, and remaining bread.
COOK'S NOTE
Vegetable peelers can slice as well as peel; use one along the length of a Kirby. The ribbons will stay put on a burger and ensure some crunch in each bite.
Merguez, the spicy lamb sausages of North Africa, are popular throughout France. These nearly labor-free patties are a quick way to re-create them in your kitchen. The sweetness of the raisin couscous contrasts nicely with the meat's deep spice.

Merguez-lamb-patties-with-golden-raisin-couscous-
YIELDMakes 4 servingsACTIVE TIME10 minTOTAL TIME30 min
INGREDIENTS

1 1/4 teaspoons fennel seeds
1 1/4 pounds ground lamb
3 garlic cloves, minced
2 tablespoons harissa (spicy North African condiment)
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 1/4 cups reduced-sodium chicken broth or water
1/3 cup golden raisins
1 cup couscous
1/2 cup chopped cilantro
Zest of 1 lemon
Equipment:
Equipment: an electric coffee/spice grinder
Accompaniment: harissa or hot sauce
 Buy all at Roche Bros.
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PREPARATION

Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
Serve patties on couscous.

Eggs -  
Hand Gathered, Hand Washed, Hand Packed, Cage-free eggs, organic feeds supplemented by our own produce, grass and bugs. $8 dozen .

Sign up for our Spring EGG  C.S.A.is now Email us at laurenyaffee@gmail.com if you would like to join and ask for an application. Delivery begins April 4th 2016

PBA Free Canning Lids available
Large size $2.50 each
Small size $1.50 each

Olio Taibi Extra Vergine di Oliva  In Stock
100% organic, single cold pressed, unfiltered, rich tasting Italian Olive Oil from The Taibi Farm in Agrigento Sicily

Biancolilla light and with perfect perfume
Nicellara Del Belice very aromatic mixes well with other olive varieties 16.9 Fl OIt 

Nocellara extra virgin olive oil is produced exclusively with the Nocellara Del Belice olive variety organically grown in the Taibi family estate near the Temple's Valley of Agrigento in Sicily, a UNESCO World's Heritage site. This olive oil is decisively fruity and has a peppery fininsh.We refer to it as the Niagara Falls of flavor. It is great for dipping as wellas for most dishes typiclaly paired with red wibntes such as red sauces, pasta, legume soups,rich salads, and roasted meats. Furthermore, Nocellara has been includdeed in the list of "Best Olive Oils in THe World" by German gourmet magazine "Des Feinschmecker" and Italian olive oil professioanla association" Mastri Oleari" Olio Taibi Nocellara is included in Tom Muellers' Great Olive OPils of The World List. Tom Mueller is the author of "Extra Virginity: The Sublime and Scandalous World of Olive Oil"
Nocellara Uses
Bread Dipping, Soups, Hardboiled eggs, Grilledfoods, Bruschetta, Pasta, Rice Toast, Sauteed Vegetables

Biancolilla extra vrigin olive oil is produced exclusively with the Biancolilla olive variety organically grown in the Taibi family estate near the Temples'Valley of Aggrigento in Sicily, a UNESCO World's Heritage Site. We call Biancolilla the Cashmere gove of falvor and it goes really well on most delicate dishes that are usually paired with white wine, such as delicate salads, steamed fish, and fresh cheeses. Olio Taibi Biancolilla is included in Tom Mueller's Great Olive Oils of The World List. Tom Muller is the authero of " Extra Virginit : The Sublime and Scandalous World of Olive Oil.
Biancolilla Uses
Bread Dipping, Fresh Vegetables Salads, Steamed Vegetables, Fresh Mozzarella and Tomato, Basil Caprese Salad, Steamed Fish, Pasta, Rice, Quinoa Salad, Cottage Cheese, Ricotta Cheese, BAking, Steamed Clams and Shellfish

MERGUEZ LAMB PATTIES WITH GOLDEN RAISIN COUSCOUS

Merguez, the spicy lamb sausages of North Africa, are popular throughout France. These nearly labor-free patties are a quick way to re-create them in your kitchen. The sweetness of the raisin couscous contrasts nicely with the meat's deep spice.



YIELD Makes 4 servings
ACTIVE TIME10 min   TOTAL TIME30 min
INGREDIENTS

1 1/4 teaspoons fennel seeds
1 1/4 pounds ground lamb
3 garlic cloves, minced
2 tablespoons harissa (spicy North African condiment)
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 1/4 cups reduced-sodium chicken broth or water
1/3 cup golden raisins
1 cup couscous
1/2 cup chopped cilantro
Zest of 1 lemon
Equipment:
Equipment: an electric coffee/spice grinder
Accompaniment: harissa or hot sauce


PREPARATION

Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
Serve patties on couscous.


To receive weekly emails of current offerings during the growing season, email us at laurenyaffee@gmail.com and write "add to list."
Meat, Poultry, Eggs and Produce
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Fresh Pickin's.

Currently Available:

WE ARE ENDORSED BY LOCAL CHAPTER OF WESTON PRICE

As a chapter leader for the new Weston A. Price Foundation (WAPF), I worked hours to put together a list of good quality local foods within a 15-mile radius from my home town of Westford, MA. You made it to my list. 

EGGS EGGS EGGS 4/8/16 AVAILABLE AT MMF email us ,call or facebook message us if you are interested

AWARD WINNING IMPORTED  ORGANIC EXTRA VIRGIN OLIVE OIL FROM SICILY  


GRASS FED ORGANIC GHEE 16 oz and 32 0z size

VERMONT HONEY
RAW LOCAL HONEY 
WHOLE ORGANIC DRIED ELDERBERRIES
BOB'S RED MILL ALMOND FLOUR
BRAGG'S APPLE CIDER VINEGAR
SAMBUCCA LOZENGES BAG
QUANTUM ZINC ROLL LOZENGES
APPLE CIDER SYRUP
ORGANIC RASPBERRY VINEGAR INFUSION


MMF OWN FRUIT PRESERVES MANY FLAVORS Red Raspberry/OrangePreserves Strawberry, Wild Blackberry, Peach Sprig, Blueberry, Spiced Blueberry, No Pesticides used in growing  the fruit, all organic ingredients in making the jam and no pectin used

REGULAR EGGS mixed sized fed certified organic feed from VT and Pesticide free produce from our farm $8/dz

GREETINGS EVERYONE 
We offer
Beef, Whole Roaster Chickens, Soup Chickens, Lamb,Pork, Turkey, Chemical Free Vegetables and Small Fruits Berries, Organic Italian, Organic Extra Virgin Olive Oil And Eucalyptus and Bergemont Honey, Raspberry Infused Vinegar, Raspberry Orange Jam as well as other Preserves from our berries, Apple Cider Syrup Heirloom, Heirloom Popcorn on the cob,and Herbs



 CHIVES DRIED
GIANT SCALLONS
 ITALIAN ONIONS, RED SPICY ONIONS, SHALLOTS, LONG KEEPING ONIONs

LEEKS
CELERIAC



LAMB Christmas 2016

GRASS FED BEEF NOW

FROZEN Whole Pastured Organic Fed CHICKEN $7.00/lb SOLD OUT Available June 2016

SOUP CHICKENS SOLD OUT
POULTRY FEET for Stock Making  

Meadow Mist Farm will have their pastured and supplemented on only all organic feed, hormone free and antibiotic free,frozen roaster chickens available at the farm . These are very tasty birds that you are sure to enjoy.

 The breeding stock for these special chickens is imported from the regions of Burgundy and Brittany (France). The genetic stock is derived from the American and European old heritage breed of chicken and was developed in the early 1960’s to meet the highest standards of the French Label Poulet Rouge Free Range program

Raw  Local MMF Honey/ VT Honey         Imported Eucalyptus and Bergamont Organic Italian Honey 
Meadow Mist Farm's Strawberry Preserves
 MMF'S Raspberry  Orange Seedless Jam  
 Seeded Organic Raspberry Jam 
MMF'S Blueberry Preserves
Raspberry Infusion Vinegar 
Carr's Apple Cider Syrup 

All Natural Lip Balm

Herbs Dried
Onion Chives
Dried Herbs Parsley,
 Shiso
Oregano,
 Rosemary, 

* Heirloom Pop Corn 

See what some of our customers are saying:

"This is what corn used to look like. Thank you Meadow Mist Farm for sharing this with me It is beautiful", lauren S.

. Check out the photos on our face book page meadow mist farm

0. Pasture Organic GHEE Delicious the best of any we and our customers have tasted

​1.Eggs  Regular Mixed Sized Eggs Day Range and Tractor Raised

2. Imported Extra Virgin Organic Cold Pressed Single Estate Awarded Italian Olive Oil from Sicily

3. Organic Eucalyptus Italian Honey Imported Italian    Organic 
Miele Di Bergamotto(I the herb Earl Gray Tea is made from) Honey 

.Gift Baskets and Gift Bags for   Graduation, New Home, Birthdays, Engagement 

5 Dried.Herbs Chives,  thyme, Flat Leaf Parsley, Curley Parsley, Garlic


Gift Certificates Available 




No pesticides, herbicides, fungicides used!!!!!!!!!!!!! No GMO plants




An egg is a tremendous serving of vitamins and nutrients in a convenient, low-cal single serve package.

One large egg only has about 72 Calories.

Yet it provides 12.5% of your daily recommended protein, 14% riboflavin and 8% or more of the daily value for several other nutrients including vitamins A, D, E, B-6, B-12, folate, iron, phosphorus, and zinc.

People used to worry that eggs were too high in cholesterol to be healthy. Not true! Studies have shown that eating eggs has no effect on blood cholesterol level or coronary heart disease incidence.

Have you ever heard of choline? If not, you’re not alone. Its role in human health was only discovered a few years ago. It is an essential nutrient for cell function, as well as liver, brain and nerve function, and plays a role in memory, heart health and transporting nutrients throughout your body. Pregnant women, mothers and babies, especially, require large amounts of choline. It is necessary for fetal brain development and milk production.

Studies have shown that most Americans do not get nearly enough choline in their diets. Fortunately, eggs have a substantial amount! Just two large eggs contain about half of the recommended amount of choline.

There are only a few foods that contain Vitamin D. These include fatty fish and—you guessed it!—eggs. Recently, the USDA discovered that eggs have even more Vitamin D than previously thought. Vitamin D is necessary for the absorption and use of calcium. It leads to healthy bones.

Eggs also contain lutein and zeaxanthin, for eye health and to help prevent cataracts and macular degeneration. The human body is better able to absorb eye-healthy lutein from eggs than from other dietary sources, according to studies.

Brown and white eggs are the same nutritionally—the difference is the breed of hen that laid them.

Raw eggs can be kept refrigerated for 4-5 weeks. They should not be stored in the refrigerator door, because the temperature changes from opening and closing the door may cause the egg to deteriorate rapidly. They should also not be stored with anything particularly odorous, as they will absorb odors and flavors through the shell.

If you refrigerate some hard-boiled eggs, however, they should be eaten within a week.

The yolk contains a higher proportion of nutrients, vitamins and minerals and protein than the white.

WHEAT BERRIES WITH BRAISED BEEF AND PARSNIPS
BY MARK BITTMAN NOVEMBER 2010 THE FOOD MATTERS COOKBOOK

A rich, substantial wintertime stew that benefits from fresh vegetables added late enough that they don't turn to mush. To turn this into a delicious twist on the Belgian classic, beef carbonnade, omit the wine and use your favorite dark beer in place of half of the stock.

YIELD4 servings
INGREDIENTS

2 tablespoons olive oil
12 ounces boneless beef chuck or round, cut into large cubes
Salt and black pepper
2 onions, cut into wedges
4 garlic cloves, sliced
1/2 cup red wine
4 cups beef or vegetable stock or water, or more as needed
3/4 cup wheat berries
1 bay leaf
1 sprig fresh thyme, or several pinches dried
1 pound parsnips, cut into 1/2-inch slices
1/4 cup chopped fresh parsley, for garnish
 Buy all at Roche Bros.
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PREPARATION

1. Put the oil in a large pot or Dutch oven over medium-high heat. When it's hot, add the beef a few pieces at a time, turning as they cook and sprinkling with salt and pepper. (Don't crowd or the cubes will not brown properly; cook in batches if necessary.) Brown the meat well on all sides, 5 to 10 minutes total.
2. As the pieces brown, remove them with a slotted spoon. Pour off all but 3 tablespoons of the fat from the pan and turn the heat down to medium. Add the onions and garlic and cook, stirring, until softened and beginning to color, 5 to 10 minutes. Add the wine and cook, stirring to scrape up any brown bits from the bottom of the pan, for a minute or 2. Add the stock, wheat berries, bay leaf, thyme, and meat and bring to a boil. Turn the heat down so the liquid bubbles gently. Cover and cook, undisturbed, for 1 hour.
3. Uncover the pot; the mixture should still be wet and the wheat berries almost fully tender. If not, add a little more liquid, cover, and cook for another 15 minutes, then check again; the grains should be tender and the mixture soupy but not swimming in liquid. If not, repeat this step until they're ready.
4. Add the parsnips, turn the heat up for a minute or so to bring the liquid back to a boil, then lower the heat and cover again. Cook, stirring once or twice, until the parsnips are tender but not too soft, 10 to 15 minutes. Remove the bay leaf and thyme sprig, then taste and adjust the seasoning. (The stew can be made ahead to this point and refrigerated for up to 3 days; reheat gently before proceeding.) Garnish with parsley and serve.




Furball the Barn Cat