Farmers supporting farmers. This morning the farm is getting a hay delivery from Sno-Valley Farms in the valley. This should keep the cows and lambs happy for another three months.  Then hopefully things will start to dry out and the grass starts growing faster! 

We were recently contacted by relatives of the original settlers of the farm.  Morgan Morgan (yes, that was his name), came here to Snohomish from Wales, with some of his boys and built the barn and the house we still live in, you can see our house on the right. The barn is still sturdy and strong. There is a long chicken house between the house and barn that is hard to see as well as a bunkhouse in the middle below the chicken house. Jay's father Raymond bought this farm in 1962 from  who were his William Morgan his neighbors, as he already owned the farm next to this that he bought in 1949. 

This is Bartender! We borrowed him from another farmer for this year's stud service. We didn't name him but we love the name! This is his first time coming around the corner of the lamb shed to meet all the ladies!

Lamb is rich in zinc, making it a great immune system booster. Zinc is one of the most prevalent nutrients in our cells, and it’s a key ingredient for maintaining optimum health; it assist in faster wound healing, healthier growth and development of children, and proper DNA/protein synthesis, in addition to helping protect the body from illnesses ranging from pneumonia to the common cold. Zinc is also important in maintaining a strong sense of taste and smell. ​

Millions of Americans are deficient in vitamin B12. This is notable because B12, along with vitamin B6, niacin (vitamin B3), and riboflavin (vitamin B2) are instrumental in keeping our nervous system humming along and maintaining the health of the actual nerve cells. Lamb is an exceptional source of B12 – just 3oz. provide a little less than half of the average person’s daily B12 requirement. It’s hard to understate just how valuable lamb is in this context, given that the nervous system is the “wiring” that helps the entire human body function and communicate. ​

This is a popular question for which there’s an easy answer: yes, lamb is a viable alternative for chicken. Both meats are protein-rich, both are carbohydrate-free, and both are good sources of minerals and vitamins. Either meat makes an excellent addition to a healthy diet. ​

​If you’re planning a visit to the farm in Snohomish, WA this spring, you’ll have no shortage of fun activities to enjoy in the area. Here’s a snapshot of what you can enjoy with friends and family this spring. 

Berry Dairy Days​
One of Skagit County’s oldest festivals is Berry Dairy Days, set in Burlington, WA. The weekend of June 15 – 17 marks the 81st installment of this event, which celebrates Burlington’s impressive farming and agricultural history. Plenty of family-friendly activities are scheduled, including live music, a salmon BBQ, fireworks, and plenty of tasty strawberry shortcake.
Skandia Midsommarfest
​Scandinavian blood or no, the Skandia Midsommarfest on June 24 in Kenmore promises a good time for all. Celebrate traditional Scandinavian culture through music and dance performances, food booths, traditional costumes, flower crowns, and of course, a recreation of the millennia-old pole-raising ceremony.
We look forward to seeing you at this spring at Hagen Family Farms, and invite you to stay at our Snohomish farm. Contact us today for reservations and a full activities list. ​

Sitting atop a knoll above the Snohomish Valley, The Lyon’s Den is a memorable blend of old and new. Built in 1910, this newly-renovated farmhouse features a wood-burning stove in the living room and hardwood floors in the living room and all three bedrooms. The Lyon’s Den also offers a mud room, a laundry room, and one recently-updated full bathroom with shower + tub. Guests can cook up some of our delicious grass-fed meats in this home’s 1950s-style kitchen, which includes a pantry, refrigerator, and modern amenities – everything needed to create a great meal.
The Lyon’s Den is fully furnished and kid-friendly, equipped with WiFi, cable, and a selection of DVDs, along with cards and several board games.  Of course, you’re welcome to explore the farm – in fact we encourage it, and even provide boots and overalls to anyone desiring a behind-the-scenes look at a real working farm.

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When you purchase healthy, delicious grass-fed beef, lamb, or pork from ​Hagen Family Farms in Snohomish, you have the opportunity to enjoy these meats in a variety of great recipes. Let’s take a look at some tasty dishes you can make for your next dinner. ​

Most everyone has had a pot pie – a meat pie that’s delicious any time of year, especially fall and winter. Beef, lamb, and pork are all terrific choices for a pot pie – just prepare a light pastry crust in a pot or pan, add your favorite grass-fed meat, and throw in your favorite veggies: carrots, green beans, peas, or potatoes.
Listed below are a few of our favorite pot pie recipes:
http://www.foodnetwork.com/recipes/food-network-kitchen/beef-potpies-with-cheddar-stout-crust-recipe-2111732
https://thestayathomechef.com/lamb-pot-pie/
https://www.tasteofhome.com/recipes/pork-potpie

Braising is the act of slowly simmering food in 1 - 2 inches of water, broth, stock, or even wine or beer. Other ingredients, i.e. seasonings and vegetables, can be mixed with your preferred liquid to further enhance flavor. Braising and stewing are close relatives, with the main difference being that stewing uses more liquid and smaller pieces of food. Whether you’re cooking pork, beef, or lamb meat, we suggest first browning the meat in fat. This increases its flavor and gives it color. Once finished, add your preferred liquid and other ingredients. A baking dish or tightly-sealed pot are suggested for the actual cooking, and can either be placed atop the stove over medium/medium-low heat, or placed in the oven at 325 -350 degrees. The lid’s job is to keep the liquid from evaporating, and the result is that the food is soon engulfed in steam. Tender, full-flavored meals are the result of braising, and the most popular braised dishes are ideal wintertime fare: lamb shanks and pot roast, to name two. ​

A simple definition of baking is that it relies on sustained dry heat in an oven. That said, there are many different ways to bake food. Specific to our meats, one popular technique is “slow baking”, which involves putting a small amount of water or broth in the bottom of a sealed pan. Slow baking is similar to braising in that the liquid is converted into steam which surrounds the meat during cooking, with the end-result being meats that are exceptionally tender and tasty. Since grass-fed/natural meats tend to be tougher than “industrially-produced” meats, a baking variation called en croûte (French for “in a crust”) is an appealing approach to cooking meals that use Hagen Family Farms’ beef, lamb, or pork. Beef Wellington, in which the beef is encased in pastry before baking, is probably the best example of an en croûte meal. Beef Wellington, lamb shanks, and pot roast are all mouthwatering examples of winter recipes, and so too is one of our personal favorites: lamb stew. The best lamb stew meat is taken from the tender legs, and not the tougher shoulder area. Slow-cooking this meat in your choice of liquid results in cooked lamb that is exceptionally palatable and flavorful. There are numerous lamb stew recipes, including regional dishes like Irish lamb stew, Middle-Eastern lamb stew, and Basque lamb stew, along with tasty combinations such as eggplant and lamb stew. Whatever your preference for your next winter meal, our family recommends placing a meat order near Snohomish, doing some online research into various recipes for grass-fed beef, natural pork, and natural lamb, and cooking the ones that sound the tastiest! ​