Keeping an eye on the sheep watcher

There are so many times I sit down to write this newsletter wishing you all were here with me, witnessing the amazing scenes of the farm.  There’s no doubt that being a farmer is incredibly hard work and when the day doesn’t usually end until well after 8 it can be grueling.  But then there are times like this morning that are just so sublime.

Today I am training our 10 month old pup not to suck on the lamb’s ears.  Crazy but true! So,  I’m siting in the car, surrounded by the beautiful colors of fall, ladybugs flying in and out of my car window, training remote in hand, watching my 10 month old for any and all signs of sucking.  Our blissful remote training collar gives a slight vibration and tone whenever I hit the button, which is enough for this pup to know he’s doing something wrong.   My biggest chore so far this morning has been to shoo the snuggling lambs out from around him.  They LOVE to lay beside him thus giving him ample opportunity for light licking and sucking, making it very difficult for me to see what’s he doing.  Thankfully, after hours of sitting and watching dog and lambs sleeping it doesn’t appear that he’s doing anything out of malice, just good old fashioned lovin’.   It’s a tough job, but somebody’s got to do it.

What's Available This Week??

Scroll down to read about what’s available this week and to see what I’m cooking.  Just click on each image to go on over to that section of the store or click the link below to see everything we have in the store.  You will also find extras that are available from our wonderful neighbors.  If you’d like any extras, please just let me know in the notes sections of your order.
Click Here to visit the store
The chicken stocks are holding up very well and we have plenty of whole birds in stock, finally!!  We have plenty of cut up pieces too.  Drumsticks, whole legs – both bone-in and boneless, frames, wings, and chicken breast are all looking good.
We’re looking very good on all things beef.  From filet to bones, we have it all right now.  Also, the last four steers we took to the butcher were a bit smaller than usual so Brayden will have some standing rib roasts made up, so please let us know if you’d like to reserve one for the holidays
We’ve dried up a couple of cows in preparation for birthing and all of our cowshare owners know that this is a non-negotiable for us.  So, as we dip a bit in production, waiting for the blessed day, I will have fluid milk and yogurt for everyone but all the extras will be forthcoming.
While most of our cuts of pork are missing from the website we still have PLENTY of sausages.  Smoked fennel, brats, Apple Ginger Sage, Hillbelly links, Duck, Pork, Port Wine, and Pears, Chorizo and Bacon and all in stock.
Jackson and Jordan have been working non-stop in the high-tunnels to get us all amazing produce for this fall and winter.  Their ginger is out of the ground and is out of this world!

They have three wonderful options this fall, the Market Card, and the CSA.  The market card works like this, you pay $200 and get a credit on the card for $220.00.  From that credit you can purchase everything and anything you like.  The CSA box is $20.00 a week and you get a box chock full of wonderful goodies, all in season and locally grown by the Roletts.  Your third option is just to purchase a la cart.  Here’s what’s available this week.

I have it on good authority that in the coming weeks we will see broccoli and their fabulous beets!! I have personally made beet lovers out of beet haters using these beets.

Provincial Beef Stew


  • 2.5 pounds River Cottage Farm stew meat cut into 1 1/2 inches chunks
  • 2 medium onions coarsy chopped
  • 2 cloves garlic chopped
  • 1 whole carrot cut into .5 inches rounds
  • 1 rib celery minced
  • 1 pinch salt and pepper to taste
  • 2 tb extra virgin olive oil
  • 1 bottle red wine perferably Provencal
  • 1 bunch thyme fresh
  • 3 whole bay leaves
  • 1 strip orange zest 2 inches


  • Two days before serving the stew, combine all of the ingredients, except the orange zest in a large enameled casserole. Cover and refrigerate overnight.
  • The next day, bring the mixture to a simmer over low heat. Simmer gently, until the meat is very tender, 3-4 hours.
  • Allow the stew to cool down. Refrigerate until the fat rises to the top (if your meat is not grass fed and contains excess fat- otherwise, leave in and stir into the stew as it heats) and can be easily scraped off with a small spoon, about 12 hours.
  • At serving time, reheat until until the meat is heated through, 10 to 15 minutes. Adjust the seasonings. To serve, remove the bay leaves and thyme; stir in the orange zest.