Residents of central Florida are fortunate to be located near several privately owned community supported agriculture farms. Real Foods Real Kitchens visited Florida Fields to Forks, a 20 acre farm in Malabar, Florida, which is about to celebrate their third year in the business of providing local grass-fed and grass-finished beef, pasture raised pork, lamb, chicken and laying hens, wild-caught seafood, produce, and artisan raw milk and cheeses, plus so much more.
The $35 membership, with no minimum ordering requirements, gains you access to the cream of the crop, literally. Members have the convenience of ordering from the website twice a month and pick-up can be at the farm or other scheduled locations. The Farm considers itself “beyond organic” because they do not take advantage of the exemptions provided by the USDA National Organic Standards. They do it old school and hard core. Grass-fed and grass-finished means the cattle are never fattened on grain just before going to market which is allowed by the USDA, although deceptive to the public.
Florida Fields to Forks partners with a few select ranchers and farmers who raise their animals and grow their produce in the same way. Consumers can feel confident they are purchasing food that has not been treated with hormones, growth supplements, antibiotics or synthetic chemicals. In fact, the pastures and gardens at Florida Field to Forks Farm are nourished with Australian Sea salt, fish bones and emulsion, seaweed, and horse and elephant manure. Because their Katahdin lamb is pasture raised, the taste and characteristics are beyond what is normally available in commercially processed foods. Try out the below recipe using Florida Fields to Forks lamb and you will taste the difference.
If you live in Brevard County stop by Florida Fields to Forks on one of their pick up days to get more information and join.
by Lisa Packard
Rack of Lamb with Mint Yogurt
a Florida Fields to Forks tradition...
Rack of Lamb, either 16-18 oz or 20-22 oz., dressed and cut into two 4-bone portions
4 cinnamon sticks
1 tsp. cardamom seeds (either green or black pods)
1 tsp. whole cloves
1 cup of plain yogurt
¼ cup fresh mint (packed)
finely chopped cucumber, optional
Place all spices in a grinder and grind into a fine powder. Rub the lamb with a bit of melted butter or olive oil. Then rub the spices over the lamb. Let that set for a minute and preheat your oven to 400 degrees.
Place lamb on roasting pan and cook for 14-18 minutes, depending on the size of your rack and oven. After removing it from the oven, let it rest so the juices recede.
Meanwhile, place one cup of yogurt into a mixing bowl. Chop ¼ cup (packed) of fresh mint and add to the yogurt. If desired, add finely chopped cucumber. Let that mixture set for several minutes to infuse with the mint.
Cut each half rack of lamb into double cut portions and serve with the minted yogurt.
WINE PAIRING: Try this dish with a red 'Crush' by the Dreaming Tree wine.