Many thanks to all who helped make this work. Tom and Liz and Maggie who kept things rolling in the barn, Sue and Hope for skirting fleeces you did a great job, the spinning guild who answered numerous questions about wool and spinning, and Gwen and Debbie our shearer and her mom, I thank you all!!!
I hope that those of you that were visitors also had a great time.
Here is the recipe I promised for the lamb soup.
It is from the Better Homes and Gardens Crockery Cookbook.
Hearty Lamb and Barley Soup
1 1/2 pounds of lamb stew, cut into 1 inch cubes( I used bone in stew meat)
1 T. cooking oil.
2 cups sliced fresh mushrooms
1/2 cup pearl barley
1 cup chopped onion
1 medium carrot, cut into 1/2 inch pieces
1 large parsnip, cut into 1/2 inch pieces(I didn't have one so i used more carrot)
1-14 1/2 ounce can of Italian style stewed tomatoes
2 cloves garlic, minced
1 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
5 cups beef broth ( I used vegetable stock)
In a large skillet brown lamb, drain off fat
Place lamb and the rest of the ingredients in crock pot, cover cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Discard bay leaf. Makes 8 servings.
Now its time to get ready for Rhinebeck!!! I am fitting sheep and packing the camper. It looks like a great weekend weather wise (fingers crossed) maybe we'll see you there!!
Don't forget the shop is closed Friday and Saturday.
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