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Sinclair Family Farm

April 2013
In This Issue
Simple Thoughts
Sheep Spin
Cattle Country
Chicken Chatter
Pork Ponder
Recipes to Share
Simple Thoughts

This is a very busy month for us at our ranch with the lambs and the calves and the irrigation preparation.  Our irrigation water gets turned on mid April and our son Matt and our helper Taylor spent quite some time welding up the holes in the irrigation lines before putting them out in the pasture in preparation for the water.  Matt was also trying to get a lot of this done before heading to back surgery.  Hoping this will get him back on track and back outside.  He is already getting stir crazy and wanting to get back outside.
Trying to get our animals processed has become a pretty hard task, as the local producers all claim that there isn't enough processing plants and the processing plants claim that there isn't steady supply.  I have attended a few events where this has been a topic of discussion and trying to find a solution is not as easy as one would think.  Money is of course at the top of the list, as is trying to find a location that is close enough to make it work for the producers and yet far enough away from homes and cities. 

We are getting ready for a day on the farm.  May 18 we will open up our ranch in Newcastle along with the  Gold Country Sheep Producers Association.  We will show off some of the products that we are growing, as well as demonstrations on wool handling, sheep shearing and showing a few varieties of sheep breeds.  I hope to do a sheep dog demonstration, hopefully on schedule this time.  We will also have our cows and calves to watch, and hoping for some feeder pigs on site.  BBQ samples of our meats will be available, and if you are interested in attending and would like lunch, please give us a head count so we can have plenty of food for the grill.  Our producers that are involved in the Meat Buyers will be available to talk with as well as purchase some of their items if you choose

A couple weeks ago, Pat Stoddard-Aragon  (my Mom) hosted a day for her Pastel Society  group to come and enjoy our ranch with the animals and scenery.  A lot of wonderful people that enjoyed a beautiful day of sunshine and warm weather.  Helped of course having some new calves and lambs to enjoy!  



I hope this finds you all well!


Karin Sinclair
Sinclair Family Farm


Sheep Spin 


We are on the schedule for the sheep shearer to come and pay our sheep a visit next week.  Neither the sheep nor I look forward to the process of getting ready, but it is such a relief when it is all done.  Besides the cooler the sheep feel, they also don't get so much hay or stickers on them.  They are a bit slippery for a few days after shearing because of the lanolin, although it is great for my hands!                         


Cattle Country


We had 13 calves born as of our last check, and they are nearly all from our Hereford bull.  There are several that are Hereford, the red calves with white faces.  There are many that are out of Black Angus cows that have white faces which is from the Hereford bull.  A big surprise on our part, as the Hereford bull was injured last year and spent most of his summer in the corral being doctored for a bad foot.     

#326 calf 2013




Chicken Chatter


The young Buff Orpington's are just starting to lay a bit and they are starting to get situated with the older hens that we have housed them with.  They are so funny to watch.  The smallest little tree branch that scrapes on the house or the dog that goes by and they run to the other side of the pasture... such chickens!

  cornish x 1 day old

We hauled our last batch of pigs up to Reno for harvest and they came out wonderful!  They were raised on the pasture, had a pond to lounge along side, and all the milk and eggs they would ever want to feast on.  Still trying to get in to the cooler to inventory it all and to get some of it out to the market... the bacon has already been nearly sold out with pre orders. 


Spicy Southwestern Leg of Lamb

The jalape�os add subtle spice to the meat without making it too hot.
Serves 6-8

6 cloves garlic
6 fresh jalape�os, seeded
1/2 cup tequila
4 teaspoons Dijon mustard
1 teaspoon salt
2 teaspoons black pepper
1 leg of lamb, bone in, 5-6 pounds
Cherry-mint Sauce

Puree the garlic, jalape�os, tequila, mustard, salt, and pepper in the bowl of a food processor. Place the lamb in a large glass baking dish and coat with the marinade. Cover and marinate 8 hours, turning occasionally.

Preheat the grill to 225 degrees F. Move the coals to one side. If using a gas grill, follow the manufacturer's instructions for indirect grilling. Place the lamb on the grill away from the coals and cover. Roast until the temperature reads 135 degrees F for medium-rare. Remove from grill and allow to stand for 15 minutes to allow juices to move into meat. Carve and serve with Cherry-mint Sauce on the side.


Cherry-mint Sauce
A perfect accompaniment to lamb.
Makes 11/2 cups

1 jar (8-ounce) cherry preserves
1/4 cup mint jelly
1/4 cup prepared horseradish
1/2 teaspoon mustard powder

Combine the cherry preserves, mint jelly, horseradish, and mustard in a small saucepan. Melt over low heat, stirring to combine. Remove from heat and chill before serving.

Contributed by AGA Communications Director Marilyn Noble from her upcoming cookbook, Southwest Comfort Food: 




Where You Can Find Us
We are available at the following Farmers Markets:
Tuesday's Roseville Fountains 8:30 to 12:30
Saturday's Auburn Market 8:00 to 12:00
Our products are available at our cold storage facility Monday thru Friday from 7 am to 4 pm.    We also offer cold storage space rental, with cooler and freezer space available. 
We are accepting credit cards at our cold storage  facililty


About Us
We would certainly like to thank the many of you that have purchased our products and would love to hear back from you!
Visit our website at www.sinclairfamilyfarm.net and check us out on Twitter and Facebook!

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