Producer

Now we hope to transition to certified organic with our sheep. Our sturdy little Cheviot sheep were originally purchased to help clear brush--blackberry vines, scotch broom and boston ivy--on our farm. They have proven to be hardy, healthy and prolific; so we now offer starter flocks as well as high-quality meat and soft wool for hand spinning and felting.
We use very few inputs to keep our flock healthy. They are grass fed and never confined. Pasture rotation and garlic dosing take care of parasite problems in the young sheep. Mohawk Valley does our USDA certified cut and wrap.
Cooking:
Our ground lamb is well-balanced, with a rich mellow flavor the makes an unsurpassed Bolognese sauce (just substitute for beef). Balls of ground lamb are perfect on kebab sticks on the grill, we like them with plenty of garlic, ground pepper and Mexican oregano. One simple trick is to thaw packages and bring them to room temperature before making patties for the grill--they stick together much better.
Contact the farm if you would like a whole lamb or special cuts, we will be happy to put together whatever you need. Our farm also produces blueberries, apples (Gravenstein, MacIntosh, Sweet Sixteen, Belle de Boskoop)Pears (Bartlett, Bosc, Abate) green figs and Chioggian pumpkins. We have U-pick during the Summer and also plan to offer our produce through this site--Eugene Local Foods. Please e-mail ggould@uoregon.edu or call (541)868-6700 with questions or to visit the farm.

We are a family farm on 60 acres in Pleasant Hill,using no pesticides or herbicides on our farm,raising our animals with respect on free-range pastures. We feel that butchering locally is most humane, it also keeps our prices low. We use very few inputs to keep our flock healthy. They are grass fed and never confined. Pasture rotation and garlic dosing take care of parasite problems in the young sheep.