Our hosts took a large portion of our lamb to make a gigantic pot of Lamb and White Bean Stew according to the recipe in Jay Weinstein’s cookbook “The Ethical Gourmet.” It’s from this cookbook we first heard about Touchstone Farm, and we’re glad we followed its recommendation. With all the superior ingredients, the dish was a big hit. As we cook and eat our way through the rest of the lamb over the coming months, we’ll be reminded of the special weekend just gone by. Thanks for your part in it.

James Rogers & Rachel Barham
Washington, DC