If you like farming, growing plants, raising animals, working out of doors, you’ve come to the right place. This blog is all about Ten Mile Farm and Market, It is the hub of most of what goes on here at The Farm. Explore the tabs and come back often. There are four primary operations going on here. We raise and sell Katahdin sheep, we keep a flock of laying hens, we breed and sell rabbits, and we grow a variety of vegetables in our unique vertical garden.
We are constantly working on projects to improve our productivity and the quality of our animals, as well as the quality and variety of our produce. You can keep up with us here.
We are a market as well and we do accept SNAP cards for produce and plants, as well as meat and eggs. So if you find yourself in need of some fresh lamb, fresh eggs, or wholesome garden produce, come on by. We also sell our lamb locally at Butcher and Public in North Little Rock and Hillcrest Artesian Market in Little Rock.
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Pasture Raised Sheep and Free-Range Eggs by
Grilled Lamb Chops
By Giada De Laurentiis Published: Total time: Calories per serving: Who Cares Fat per serving: Just Enjoy it Ingredients:
Thinly-sliced ngredients 2 large garlic cloves, crushed 1 tablespoon fresh rosemary leaves 1 teaspoon fresh thyme leaves Pinch cayenne pepper Coarse sea salt 2 tablespoons extra-virgin olive oil 6 lamb chops, about 3/4-inch thick Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-lamb-chops-recipe.html?oc=linkback Price:
6 Lamb Chops Directions:
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes. Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-lamb-chops-recipe.html?oc=linkback