• August

    • Anjou pears
    • Apples
    • Barlett pears
    • Blueberries
    • Broccoli
    • Carrots
    • Cauliflower
    • Cherries
    • Corn
    • Green beans
    • Hot peppers
    • Melons
    • Nectarines
    • Peaches
    • Peas
    • Plums
    • Sweet peppers
    • Yellow beans
  • September

    • All Pepper Varieties
    • Apples (all varieties)
    • Bartlett and Anjou Pears
    • Blueberries
    • Carrots
    • Corn
    • Grapes
    • Melons
    • Plums
    • Pumpkins
    • Squash
    • Tomatoes
  • October

    • Apples
    • Broccolli
    • Cranberries
    • Grapes
    • Lettuce
    • Pumpkins
    • Squash
    • Sweet Potatoes
    • Yams
  • November

    • Carrots
    • Greenhouse Cucumbers
    • Greenhouse Tomatoes
    • Grenhouse herbs
    • Potatoes
  • December

    • Beans
    • Brussel sprouts
    • Cranberries
    • Parsnips
    • Pomegranates
    • Sweet potatoes
    • Winter Squash

Seasons & Recipes

Lamb with Rosemary & Garlic

  • 2 lbs Lamb Roast
  • 10 Garlic Cloves
  • 2 Sprigs of fresh rosemary
  • 5 Anchovies packed in Oil
  • 4 Medium Carrots
  • 1 Yellow Onion

Silver Sage Beef is now carrying quality Alberta lamb.

Heat oven to 450 degrees F

Cut slits in meat, rub with olive oil, salt and pepper.

Press a sliver of garlic, a leaf of rosemary and half an anchovy into each slit. Use the tip of the knife to push them in.

Scatter remaining garlic around the base of the dish and surround roast with carrots and shallots.

Drizzle all with olive oil.

Place in oven for 15 minutes, then reduce heat to 350 degrees F and continue roasting until done.


Helpful Tip: Cooks to internal temperature of 145 degrees F for medium rare, 160 degrees F for medium, or 170 degrees F for well done.