Valley Bounty: Lamb
Well before the buds bloom on the trees, the earliest sign of spring on many farms across the Valley is the cry of newly-born lambs[...]
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Valley Bounty: Lamb
In many traditionally English-speaking nations, the term “lamb” applies specifically to meat from sheep less than a year old, while “mutton” refers to meat from[...]
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Valley Bounty: Lamb
The average American eats only about a half pound of lamb per year — compare that with around fifty pounds of beef and close to[...]
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Valley Bounty: Lamb
Lamb stews are wonderfully rich and warming. Use traditional New England stew fixings like carrots, onions and potatoes, or a mix of Middle Eastern spices,[...]
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Valley Bounty, January 11th, 2014: Lamb
Winter days call for warming food, and lamb fits the bill. Stews and roasts and spicy kebabs warm the kitchen and the belly both. On[...]
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Spring Menu: Local Hero classic spring meal
We’ve pulled together tasty recipes from Local Hero members around the Valley, with a focus on classic dishes that scream spring. Fresh Pea Soup: via[...]
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