Author Archives: adventuresofaleece

About adventuresofaleece

Senior Project Manager at The Working World, a non-profit CDFI with an investment fund that focuses on loans and equity investments for worker-owned cooperative businesses. Recently graduated with an MA in Urban and Environmental Policy and Planning from Tufts University. Formerly Executive Director of the BerkShares local currency program in Western Massachusetts and Director of Programs at the Schumacher Center for a New Economics. Former line cook and prep cook at Txikito Cocina Vasca. Writer, teacher, and traveler.

Mayflower Farm Lamb — on a spit!

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Mayflower Farm lamb was the centerpiece at the reception preceding the 36th Annual E. F. Schumacher Lectures in Great Barrington last night.

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All afternoon, the crew from Fire Roasted Catering braved the wind and the weather to slow roast six lambs over wood fires behind Great Barrington Town Hall. As one perceptive party-goer  remarked, “this must be a pretty cool town to let you do THAT on the lawn behind Town Hall!”

The lambs might have been the centerpiece, but the guests of honor were Wendell Berry and Wes Jackson, both of whom made sure to get a plate of the evening’s feast before heading into the Mahaiwe for their mic check.

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Wes Jackson (center) serves himself Mayflower Farm lamb

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Wendell Berry (far right) has dinner with the Maggio family

Tony, Rich, and Austen headed up the kitchen team that prepared and carved the lambs, serving them up beside mountains of roasted potatoes and mushrooms, onions and squash.

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The lamb was a big hit all around.

 

 

 

While shepherds watch their flocks by night…

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We’ve been finishing this year’s lambs on the green green grass that runs alongside the Appalachian Trail north of our house, at the Kellogg Conservation Center.  The pasture is great up there, but there’s no shelter, and the coyotes could … Continue reading →

New Pastures

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We are going to make our first appearance at the Great Barrington farmers’ market this Saturday, 9 am – 1 pm!
We will be selling cuts of lamb, sheepskins, and yarn. Please come visit!

We just moved these guys up to the lush green pasture north of the Appalachian Trail.  Boy, are they happy!

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Mayflower Farm Merguez

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After a marathon sausage-stuffing session, the Maggio and Bizalion clans proudly present:

Don’t miss the chance to eat merguez with mustard, merguez with harissa, merguez on a baguette… and learn how to grill over a wood fire!  Join us Sunday, September 30th, at Bizalion’s Fine Foods at 684 Main Street in Great Barrington, MA, starting at 3 PM.