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Fresh from the Fields of Athenry

April 2nd, 2009 · 13 Comments

If you’ve ever taken a close look at the lamb that floods the grocery stores around this time each year, you might have noticed that it nearly all comes from New Zealand or Australia. Even our neighborhood butcher, who sources most of his meat from here in Virginia, gets his lamb from outside the area.  But looking to create a more sustainable Passover/Easter menu last year (we celebrate both, so Easter dinner is usually leavening-free, though not strictly Kosher), I was thrilled to meet the “lamb lady,” Elaine Boland, at our local organic grocer, MOM’s. We served her leg of lamb last Easter and found it to be the freshest, most tender, and flavorful lamb any of us had ever tasted.

Sadly, MOM’s no longer stocks Elaine’s lamb (they have a largely vegetarian customer base), so on a recent sunny spring day my sister-in-law, the toddler and I hit the road to visit the farm in person. Fields of Athenry, near Middleburg, Va., is just over an hour’s drive from the District. The family farm is nestled in the foot hills of the Bull Run Mountains, and the drive through Virginia’s horse country with freshly blossoming trees and new spring grass just popping up could not be more refreshing.


Pulling up to the stately country house, a troupe of friendly dogs rushed out to greet us. A voice called from down the hill, beckoning us down to the watering station and chicken coop. Geese chased each other in the pond, while ewes and lambs lazed about in the sun. A chicken sauntered up and lured the toddler to follow him over to see the chickens and (heritage) turkeys nesting. Two llamas and a horse rounded out the menagerie, all looking content as they soaked up the sun on the grassy hillside.

chicken farm virginia

After visiting with the animals, we ventured into the store. A children’s area with chalk and crayons kept the boy entertained while Elaine and her assistant filled me in on the freshly processed, 30-day aged Black Angus beef that had literally just arrived from the butcher. (Cows and additional sheep are pastured at other locations nearby in Virginia and Pennsylvania.) I picked up some NY strip and short ribs, and selected a lamb shoulder from the freezer. They had just sold most of the lamb to one of the local restaurants they supply. (Last summer, we sampled the phenomenal Baa Baa Black Sheep pizza, with Athenry’s lamb sausage, feta, tomatoes, spinach and balsamic glaze, at Fireworks Wood-Fired Pizza in Leesburg – which, incidentally, has an impressive craft beer list as well as locally-sourced pizza toppings.)

puppy As we witnessed, all the animals raised by Fields of Athenry are able to roam and graze freely, grass-fed and well cared for. In fact, their methods met Alice Waters’ exacting standards and Athenry’s lamb was served at Waters’ exclusive Inaugural dinner party earlier this year.

We had arrived near closing time, and Elaine was rushing out to pick up her kids from school, but took a minute to invite the boy inside the house to meet her 14-day-old puppies. He had been pretty excited by the geese and sheep, (singing “We’re going to the sheep farm, the sheep farm…” as he got dressed that morning) but the look of pride and wonder as he gently held a tiny puppy under his arm was truly priceless. (Click here for more photos from our visit.)

Fields of Athenry is open this weekend (Sat. 10am-3pm, closed Sundays), and is accepting orders for Easter weekend until noon next Weds., April 8. (Note that they will be closed Easter Saturday, so all orders will have to be picked up by Friday, April 10.) They deliver to various drop-off points in Loudoun County (see below), and with enough interest, may be able to arrange a drop-off in Northern Virginia – so do sign up for their email list and let them know if you’d be interested. And if you’d like to visit the farm, be sure to check the event schedule for upcoming “Farm to Community Health Outreach” seminars.

Where to Find: Fields of Athenry’s sustainable meat products (lamb/beef/chicken and heritage turkey for Thanksgiving) are delivered by pre-order to locations in Broadlands, Ashburn, Leesburg and Reston, and are available at the farm five days a week (Mon., Tues., Thurs., Fri. and Sat.).

And, their meats are served at Equinox in DC and these Loudoun County, Va., restaurants: Good Stone Inn, Tuscarora Mill, South Street Under, Fireworks, Midas Touch, Bluemont Vineyards, Natural Mercantile of Hamilton, thewinekitchenVintage 50, and American Flatbread.

Lastly, one of my favorite Passover/Easter lamb recipes is “Roasted leg of lamb with Artichokes” from Gourmet. I’ve also made one with a shallot red wine sauce, but can’t find it at the moment.

(Shared with Food Renegade’s Fight Back Friday – check out the round-up for great info and ideas from fellow real foodies.)

Tags: eatLocalDC · fresh from the... · Know Your Food · NoVA Locavore

13 responses so far ↓

  • 1 Jill // Apr 2, 2009 at 3:18 pm

    I miss our lamb Easter/Passover dinners!

  • 2 Sylvie, Rappahannock Cook & Kitchen Gardener // Apr 3, 2009 at 6:18 pm

    Another local source of delicious grass-fed lamb for DC & Northern Virginia people who want to source locally is Mount Vernon Farm in Sperryville VA:

    I can highly recommend their meat. They also do beef, and Pork, and this year are adding chicken. You can come to the farm when the farm store is open (pre-order on line or phone in your order if you wish) or you can take advantage of their buyer’s club (no joining fee, no minimum order) that delivers to multiple locations in Northern Virginia.

    Check them out sometimes!

    (I am not affiliated, but I do know Cliff Miller farmer/owner, know the farm, and I am a satisfied customer)

  • 3 Mama Kalila // Apr 3, 2009 at 10:38 pm

    Nice! I know ours is local too, although I don’t know as much detail as you do…

  • 4 Kristina // Apr 6, 2009 at 3:28 pm

    Hi there,

    I see that you enjoy creating new recipes with wholesome, sustainable food. I’m not sure if you ever use yogurt in your recipes, but Stonyfield Farm makes Oikos Organic Greek yogurt that’s great for cooking and baking with. It’s also the only organic Greek yogurt on the market today.

    I’d love to send you some free coupons to give Oikos a try. If you’re interested, just shoot me an email at and let me know where to send them.

    Take care,
    Stonyfield Farm

  • 5 » Blog Archive » Lamb and Leek Stew // Apr 10, 2009 at 11:23 am

    […] to tougher meats. Of course, it is also more expensive, particularly if you’re buying local and/or grass-fed, hormone-free lamb. If you’ve ever noticed, lamb is very popular in Middle […]

  • 6 FoodRenegade // Apr 10, 2009 at 1:12 pm

    Oh, I absolutely adore stories like these! And check out those precious pictures!! Hopefully it will inspire more people to visit their local farmers & ranchers and source their food well.

    Thank you for participating in today’s Fight Back Fridays carnival.

    (AKA FoodRenegade)

  • 7 Fight Back Fridays — April 10th | Food Renegade // Apr 16, 2009 at 6:50 pm

    […] Kitchen: Save Milk in Kansas20. Simple, Good, and Tasty (An Inside Look at Whole Foods)21. Colleen/FoodieTots (local grassfed Easter lamb)22. Carolyn (Eatabeet)23. Kimi @ The Nourishing Gourmet-Moroccan Barbecue Sauce24. Peef and Lo @ […]

  • 8 » Blog Archive » Free Range, Grass-Fed Beef (and Pork and Chicken) // Apr 17, 2009 at 11:04 pm

    […] Fields of Athenry (Purcellville, VA); lamb, beef, poultry; see website for drop-off locations. […]

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