Milk and More!
Welcome To Our Farm!
Here you will find a wide range of healthy, fresh dairy, and poultry products that were proudly produced at our farm and by our cows, chickens, and ducks! Our cows are grass-fed and given absolutely NO hormones and NO antibiotics.
Only out of necessity and health of our cows will we feed grain. Lack of rain and forage available to our cows is the determining factor. We believe, and practice FarmingNaturally!
Our cows are primarily pasture fed but do receive grain while in the milking parlor. Each of our cows have carefully thought out names and hold very dear places in our hearts. They are Awesome Employees!
Become a Milk Share Member and get raw milk every week!
The easiest way to get raw milk in Texas is by owning a milk share.
Don’t worry, it’s easy! Pay a one-time very low fee for the milk share membership $30.00 (now you own a share of the cows! and do not have to care for them, house them, or anything else associated with the cows), IE: Feeding, brushing, milking, etc. And you have EASY LOCAL pick up.
One share is approximately 1 gallon of raw milk each week.
*** There are only so many shares available, so act quickly.
Now how simple is that? Easy Peezy! Right?
Enjoy a great glass of cold raw milk. Our cows are pastured and rotationally grazed on land that is free from herbicides and pesticides!
Pastured raw milk has a beautiful creamy color and because it is not homogenized, the cream rises to the top and so should be shaken before opening. It is also not pasteurized so it has all the essential nutrients and enzymes naturally found in milk. It is loaded with healthy bacteria and beneficial raw fats. Our milk is naturally delicious and bottled straight from the cow!
How To Become a Milk Share Member
To get raw milk in Texas you need to belong to a Milk Share Member Program ( also known as a herd share ), or purchase your raw milk from a certified raw milk dairy.
For our small dairy, all you need to do is fill out the Milk Share Agreement with the following information:
Sign and Date the agreement, and either E-Mail the agreement to us, or give it to us at the market, or deliver it to the farm and that is all that it takes to be a Milk Share Member.
- Your Full Name
- Phone Number
- E-Mail Address
After we receive your Signed and Dated milk share agreement. You will be an official Milk Share Member! and yes you will own a share of a cow!
No you cannot pickup the cow to spend the weekend at your home, home cow visits are not permitted!
We ask that you place your milk share request order by Wednesday of each week. We understand people go on vacation or may not need milk, or milk products the following week.
If the production is low, milk share requests will be filled on the first come - first serve basis - ( E-Mail Date and Time Stamp ), and if for any reason we cannot fulfill your request, we will contact you as soon as time permits. See how Easy Peezy this is.
Farm Fresh Products
Full Cream Milk or Cream Separated Milk
Farm Fresh Dairy Cream
Farm Fresh Butter made from your cream separated milk
Pepper Jack, Colby, Farm House Cheddar, Harvarti, Gouda, and a variety of others
& SPECIAL REQUESTS
Pasture Raised Chickens
Pastured Raised Chicken or Duck Eggs
Gelato alla Crema
- 2 cups Lee-Lynns Whole Milk
- 1 cup Lee-Lynns- Full Cream
- 1 orange zest strip, 3 inches long
- 6 Large Lee-Lynns Eggs
2/3 cup sugar
In a saucepan over medium heat, combine the milk, cream and orange zest and heat, stirring occasionally, until small bubbles appear around the edges of the pan. Remove the pan from the heat.
Meanwhile, in a large bowl, whisk together the egg yolks and sugar until pale and creamy, about 3 minutes. When the milk mixture is ready, slowly add it to the egg mixture while whisking constantly. Return the mixture to the same saucepan and cook over medium-low heat, stirring continuously with a wooden spoon, until the custard has thickened enough to coat the back of the spoon, about 5 minutes. Do not allow the mixture to come to a simmer.
Immediately remove from the heat and pour through a fine-mesh sieve placed over a bowl. Let cool, cover and refrigerate until chilled, about 1 hour.
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. The gelato can be served immediately, directly from the ice cream maker, when it is still soft. Or you can transfer the gelato to a freezer-safe container, cover and freeze until firm, at least 3 hours or for up to 2 days, before serving. Makes about 5 cups; serves 8.
Roasted Spatchcock Chicken
What is a Spatchcock Chicken?
To spatchcock a chicken, or butterfly it, is to remove the backbone, thus allowing it to be completely opened out and flattened. Doing this reduces the cooking time significantly and allows the whole bird to be cooked in different, speedier ways, such as grilling or pan frying.
- 1 (5-lb.) Lee-Lynns Pastured Raised Whole Chicken
- 4 garlic cloves, chopped
- 1 teaspoon kosher salt
- 6 tablespoons Lee-Lynns Farm Fresh Butter
- 1 tablespoon chopped fresh thyme
- 2 tablespoons lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided
- 3/4 teaspoon black pepper, divided
- 12 ounces small red new potatoes, halved
- 8 ounces small carrots with tops, trimmed
- 8 ounces Brussels sprouts, trimmed and halved
Preheat oven to 450°F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn.
Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.
Bake chicken in preheated oven 10 minutes. Remove pan from oven. Reduce heat to 400°F. Arrange potatoes and carrots around chicken; return to oven, and bake 20 minutes. Arrange Brussels sprouts around chicken, and spread remaining 2 tablespoons garlic mixture on breasts; return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes. Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.