An Icelandic sheep at 8 Hands Farm in Cutchogue on Wednesday, Feb. 8, 2017. (Credit: Randee Daddona)
The Icelandic sheep flock at 8 Hands Farm, in Cutchogue, can increase from 80to 200 animals during lambing season. That’s when dozens of woolly little lambs come not-quite-yet baaing and bleating into the world, sometimes as many as 15 a day.
“The whole month of April, you’re on call,” said Tom Geppel, 51, who owns the farm with his wife, Carol Festa, 49. That requires Geppel to literally roll up his sleeves and help laboring ewes deliver their lambs, which may often be twins or even triplets. “You talk about a learning curve,” Geppel said. “No one can teach you that.” (more…)
Chef Julien Shapiro puts ham in an antique French mold to make jambonneau at the new restaurant kitchen at 8 Hands Farm. (Credit: Vera Chinese)
Think of it as the North Fork’s only farm-to-butcher-case experience.
Last month 8 Hands Farm, the 28-acre sustainable livestock and produce operation in Cutchogue, unveiled a new butcher shop in its farm store. A new wraparound glass case is stocked with a rotating selection of fresh, farm-raised meat.
The farm previously only offered its meat, like rack of lamb and pork shoulder, vacuum-packed from its freezer. (more…)