Windy Fleece Farm

03/04/2016

Easter is just a few weeks away...message us if you're interested in fresh heritage breed lamb for your Easter Sunday dinner! There still may be time to have Hoesley's Meats smoke a few lamb hams, which are the "best possible accompaniment to a glass of bourbon."

British colonialists brought lamb ham to America, where a sugar-cured, smoked variety became popular. Easier-to-cure pork ham eventually took its place, but now two Virginians are bringing it back.

11/02/2015

Enjoying some of the last warm fall days.

11/02/2015

Turkey dinners.

03/08/2015

February and March lambs! A bumper crop of ram lambs, 13 of the 16 lambs so far.

02/26/2015

Navajo-Churro sheep are a Slow Food 'Ark of Taste.' A column from my friend using our lamb!

Local food, sustainable food, slow food — all terms frequently heard these days that embody an ethic of a thoughtful approach to growing food, cooking and enjoying what’s on our plate.

11/26/2013

Instead of big-box shopping this holiday season, maybe consider giving a little piece of Windy Fleece Farm? Made from our Churro's wool, these are chemical free, fluff your laundry and shorten drying time. Support my aunt who felts these by hand, and our farm!

Hand Felted a minimum of three times. These eco-friendly felted wool dryer balls are a great way to save time and money. They shorten drying time,

06/03/2013

Ah, some cheese humor!

Don't you think cheese with a side of the 80's is what Monday calls for?

06/03/2013

Burnell uses a plot of the farm she rents to teach young women to farm. She calls them “the blooms.”

Drawn by a desire to feed the world, build community, and find a meaningful life, more and more women are cultivating careers in farming.

05/03/2013

This sounds delicious...

This is not your typical sausage sandwich. This is a merguez sausage sandwich that's topped with caramelized red onions.

04/11/2013

Up to my elbows in curd this morning, making sheep milk cheese with the awesome cheesemakers at Cedar Grove. Learning lots in my apprenticeship!

02/07/2013

"You've got to eat them to save them." - Josh Viertel, past president of Slow Food USA

Heritage breed lamb available right now! Price list here: http://windyfleecefarm.files.wordpress.com/2013/02/wff-price-list-winter-2013.pdf.

We're offering smaller packages of 20, 10 and 6lbs for those looking for smaller quantities.

Navajo-Churro sheep are steeped in the history and culture of the Hispanic, Pueblo and Diné communities of the southwestern United States. They exemplify what we mean by the slippery term, heritage livestock; as Don Bixby (2005) has declared, “The Navajo-Churro is the oldest North American farm anim...

12/06/2012

A not so fun aspect of lambing...having to get up and go out in the cold at 1 and 4am to hold a first-time ewe who's rejecting her lamb so it can nurse. Desperate attempt to force bonding so we don't have to raise a bottle baby.