Black Twig Farm Mountain Top Navajo Sheep Thu, 23 Apr 2015 15:05:07 +0000 en-US hourly 1 Our Local Commons Tue, 08 Jul 2014 15:15:40 +0000 Check out this amazing video previewing the release of Our Local Commons V2!

So glad to be part of this incredible project! The book is set to come out September 1, 2014.

The video is by the talented Clarence Green of Underground Shorts. Thank you to Andrea ,Sarah, Jenny and Clarence.

OUR LOCAL COMMONS – Charlottesville V2 from Underground Shorts on Vimeo.


Check out their website

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Spring Lambs Thu, 17 Apr 2014 14:36:51 +0000 IMG_1270 IMG_1280 IMG_1289 IMG_1295 IMG_1234 IMG_1241 IMG_1244 IMG_1266

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Lamb Tagine Fri, 27 Dec 2013 22:26:17 +0000  

This is Andy’s favorite dish of all time.  Any time I ask him what he would like to have for dinner he says Tagine!!!   I hope your families will like this as much as we do.

 Lamb Tagine

2 ½ pounds lamb shoulder, cut into cubes (I have also made this with a whole shoulder, more like a pot roast and that works great too.)

    • Olive oil
    • 2 onions, chopped
    • 4 cloves garlic, chopped
    • 3 T flour
    • 1 ½ t cumin, 1 t cinnamon, 1t ground ginger, ½ t coriander
    • Pinch cayenne
    • 2-3 cups chicken stock
    • 1 (14.5 oz) can tomatoes
    • 1 cup chopped dried fruit (apricots, figs, dates, raisins)
    • 1 bay leaf
    • Cilantro
    • 1 can chickpeas, drained and rinsed
    • Toasted sliced almonds


  1. Preheat oven to 300. Season lamb with salt and pepper.
  2. Sear meat in a large, hot skillet with olive oil in batches if necessary so the pan is not crowded.  Let the meat brown nicely, being careful not to let the pan burn.  Transfer meat to a pot that has a lid and goes in the oven.
  3. When all the meat is finished, lower the heat and sauté the onions in a little more olive oil until they start to brown. Add the garlic, sauté for a minute and then the flour and spices. Cook a couple minutes more.
  4.  Add broth, scraping all the good bits from the bottom, letting the flour thicken a bit, then add the tomatoes, bay leaf, dried fruit and the stems from the cilantro (reserve leaves for garnishing the stew when it is served).
  5. Pour over the lamb, bring to boil, cover and put in the oven for 1 ¼ hours.
  6. Remove pot from oven, add chickpeas, cover and return to oven for 15 minutes.
  7. Serve with cilantro and almonds.  This stew, like most are even better the next day so this is a great one to make ahead!
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Beyond the Flavor ~ Feature Wed, 11 Dec 2013 14:38:26 +0000 logo

OCTOBER 18, 2013

Rachel Willis – Caramel Apples

We are very honored by this lovely article in Beyond the Flavor Magazine about our little farm.

We extend infinite gratitude for these lovely  photos by Sarah Cramer Shields and thoughtful  words by Jenny Paurys.


Click on the image above ot see the the Article in Beyond the Flavor Magazine

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