November News

When Mandy and Amy show up at the farm stand wearing identical outfits, right down to the mask!


NEW HOURS: Thursday through Saturday, 2pm – 5:30pm

Beef and Pork are back in stock, in addition to plenty of goat and lamb. We have sooo many apples for you! Kings, Greenings, and some super yummy island varieties that we can’t quite pin down. Per usual, Eric’s amazing garlic (folks have been using them for planting too), potatoes and shallots are still available. 

It’s going to take a lot of cajeta to get through them apples!

Cheese-wise, we’ve got Tomme, Chevre and Feta, as well as the Cajeta that has been resulting in many farmstand converts/addicts. Be forewarned that we are in the final weeks of full-scale cheese and cajeta production as our milking operation is winding down for the season. The girls need a break!

Speaking of girls on breaks, our chickens are molting, so egg production is way down. However, we have 100 new hens up on the hill who are *thinking* about laying, which means *maybe* next month we’ll be rich in eggs again. 

COVID PRECAUTIONS: With active cases on the island again, we are upping our game in taking steps to keep us all safe. We are hoping that the additional day open will help spread customers out. Also, our meat freezers are now  “employees only”, with apologies to those of you that love to rummage. We are happy to work with you to find the perfect cut.

As always, masks are required, hand sanitizer is provided, and we are asking for one “pod” in the farm stand at a time. Produce is pre-bagged so you can grab and go, though we also have you-choose bulk options.

We encourage you to order online for contact-less pickup at your convenience. 

Like many islanders, our turkeys occasionally engage in political debate.

The Turkeys are Coming!

You’ve been wondering about those turkeys, and the answer is “Yes”! These are going to be some hefty turkeys — between 20-30 pounds. We will be selling them for $7/lb. If you are interested in a turkey dinner this season and haven’t given us word yet, now is the time! Quantities are limited.

If a 30# turkey is a little much for this season of small gatherings, we have lots of options: leg of lamb or goat, beautiful pork and beef roasts and ribs. Visit the farm stand inventory list as soon as possible. 

Gifting from the Farm

Bringing a little farm love into your homes is the perfect gift for the holidays! So far, our 100% wool farm socks, dryer balls and Bossy’s Feltworks ornaments have been a hit!  Take note — we will not be getting any new farm socks before the holidays, so if that’s on your list, now’s the time to nab them! We have them in adult sizes from Small to X-Large. To add to our offerings, we are working on getting some Lum Farm mugs in the shop. 

We are also expecting another batch of sheep and goatskins to be arriving soon. These will be in a variety of colors, in additional to the super soft and fluffy white ones we have now. If you’d like to be notified when they arrive, please send Mandy a note

Extra-exciting is the batch of all wool rugs that we expect to arrive before Christmas. We’ll keep you posted. 

Christmas trees are coming!!! More info soon

If staying busy is one remedy for these challenging times, we’re covered! We send hearty wishes for peace and health to you and yours, and continue to be grateful for your continued support!

With thanks, 
All of us at the Lum Farm Family

Bella’s Chicken Tenders

Just in time for our final chicken harvest of the season, we’d like to offer you another recipe. But first, take note: October 22nd, 29th and November 5th and 12th are all broiler harvest days. If you’d like to order a broiler, please contact Mandy at the Farm Stand for more information at

And now,without further ado, we are pleased to present to you:

Bella’s Chicken Tenders


  • 1½ cups panko breadcrumbs
  • 1 egg
  • 1 Tbsp mayonnaise
  • 1 ½ Tbsp dijon mustard
  • 2 Tbsp flour
  • 1 tsp pimenton (or smoked paprika)
  • ¼ tsp cayenne pepper
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 Lum Farm Broiler Chicken, deboned and cut into 2/3″ thick slices
  • Oil spray


  1. Preheat oven to 400F.
  2. Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 5 minutes until light golden. Transfer to shallow bowl.
  3. Place a rack on a baking tray.
  4. Place the batter ingredients (egg – black pepper) in a bowl and whisk until combined.
  5. Add the chicken into the batter and toss to coat.
  6. Pick up chicken, one piece at a time, with tongs and place it into the panko bowl.
  7. Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Repeat with remaining chicken.  
  8. Spray lightly with oil.  Bake 20 minutes.  Remove from oven and serve immediately, with sauce of choice.  (e.g., Honey mustard, BBQ mayo, Sriracha mayo)

Bella is a 7th grader at The Evergreen School and an inspiration in the kitchen. We send Bella and her family lots of gratitude for the ways in which they are a part of our farm and foodie family, and look forward to sharing with you Bella’s dad’s recipe for Goat Shank Tagine (soon)!

Buttermilk Brined Roasted Beer Butt Chicken

Buttermilk Brined Roasted Beer Butt Chicken

The tastiest chicken you will ever roast.


  • 3½- to 4# Lum Farm broiler chicken
  • Salt
  • 2 cups buttermillk
  • 12 oz beer can

Stir 2 tablespoons of kosher salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in buttermilk. Seal it and squish the buttermilk all around the chicken. Place on a rimmed plate and refrigerate for 24 hours. Turn the bag from time to time so every part of the chicken gets marinated but that’s not essential.

Pull the chicken from the fridge an hour before you plan to cook it. Turn grill on high. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. 

Take one can of beer and pour into glass to drink. Fill can half way with water. Insert can into cavity of chicken so the the can and both legs allow the chicken to stand upright. 

Place on grill and adjust heat to indirect medium. Cook until chicken is at 165 degrees in the thickest part of the thigh, about an hour and a half. 

Let rest 10 minutes before carving. 

Special thanks to Ed Andrews for this fabulous recipe! Ed Andrews lives on Orcas Island and wows friends far and wide with his culinary creativity. One of the things he most looks forward to once quarantining is over is to have friends back at his table to feast!

August News

Each month we send out a newsletter… please visit our contact us page and submit your email if you’d like to join our list!

Summer 2020 is a summer we’ll likely never forget. While so many things feel different, much continues as usual here on the farm… 

Chicken, coming right up!

We will have our pasture-raised all-natural broiler chickens available at the end of August. If you would like to reserve a broiler (or a few) for yourself, please let us know by emailing We will contact you in a couple weeks to confirm quantities and pickup times. 

We need to talk about EGGS.

It’s clear that in these Pandemic times, the Great Island Shortage everyone will remember will not be toilet paper…. it will be farm eggs! Despite our hard-working chickens doing their best, we are not able to meet the demand. Luckily, we have a number of pullets who will be laying in October… but presently, we apologize to all of you who are wanting eggs and not getting them. We are maintaining a “waiting for eggs” list, and cycling through it when we have extras to sell. In Spring of 2021 we hope to expand our egg subscription program – but until then, we will do our best with the numbers we have! 

Pork, Lamb, Goat and Beef

It’s a moving target, but we do try to keep our inventory list up-to-date. While we are low on pork and beef, we are rich in goat and lamb right now! Pre-order online and in 24 hours (excepting Sundays) we will have your order ready and waiting in our Pickup Freezer at the farm stand. 

Our Farm Stand – new faces and a few changes

Singing goat milker extraordinaire Mandy Troxel has signed on to manage our farm stand and online ordering. She’s been making a few changes to help streamline the ordering process. The one you should especially take note of is the farm stand-specific email: This is your go-to for all farm-stand questions, pre-ordering, egg subscription and broiler sales information. Mandy (and her stalwart shop dog Toby) look forward to seeing you.

The farm stand continues to be open on Friday and Saturday, 3pm-6pm. We have hand sanitizer set out for you, and ask that everyone wears a mask. Produce in our self-serve fridge is pre-bagged so you can grab and go with minimal contact. If you order online, we will email you an invoice via Square, which can also be paid online. 

The farm stand currently has self service produce (new potatoes, onions, cucumbers, zucchini, basil, garlic, beets, …. you never know what you’ll find!). We’ve just about reached the end of our Brownfield Orchards (Chelan, WA) shipment of apricots and cherries, but peaches are coming! And don’t forget, we’ve got chevre and Feta cheese! This past weekend we tried a recipe from the New York Times using our own feta, garlic scapes, onions, cauliflower, zucchini, tomatoes and some chorizo sausage for good measure. Mandy especially loved the way the recipe called to “nestle the feta” into the vegetables. It just sounded lovely… and tasted amazing too!

Farm Family News

We’re in the midst of a number of transitions here in our immediate farm family. In just a couple weeks, we send our eldest daughter Martha off to WSU in Pullman. The school year will begin online, but the campus is open for a limited number of students to live in the dorms. What a crazy time to graduate from high school and head out! We are immensely proud of her, grateful for her help on the farm (especially this Spring) and send all our love along with her to WSU. 

We also send lots of love and well-wishes along with Margot Van Gelder, who has helped out on the farm for the past few summers (not to mention grown up in our circle). We look forward to hearing about her excitement (culture shock?) as she trades electro-net and goat milking for acting and singing at the New York Conservatory for Dramatic Arts.

And to close out this newsletter, we’d like to pay tribute to Lincoln Fenn, who passed away this week. Lincoln was Amy’s dad, known and beloved by the many Orcas Islanders who got to know him during his frequent trips to Orcas with Amy’s mom, Sara.  From Amy: “During his visits to Orcas, we spent many hours foraging for blackberries and other fruits and cooking with whatever wonderful meats he could find in our freezers. He taught me how to plant and grow some amazing leeks and garlic, peas and beans. I remember being a very small girl and helping him in the vegetable garden, a place of wonderment and delicious treats. He will be sorely missed, but he lives on in each of us. To celebrate his life, we will be eating blackberry pies this month and loving our family near and far even more than we already do. We’ll also donate to our local food bank so that our neighbors won’t go hungry. He would encourage you to do the same.”

Thanks to all of you who make this island special, and as always, you have our deepest gratitude in allowing us to help feed your families. 

Happy Summer!
Eric, Amy, Martha and Rachel Lum, and all the Critters

We’re in the Cheese!

We are absolutely thrilled to announce that Lum Farm is now offering an assortment of cheese using the milk from our goats. We currently have Chevre (plain and herbed) and Feta. Tomme will be ready in the fall. Our cheese will continue to display the Myers Creamery label, though all production is happening here at our farm. Huge thanks to Jenny Myers for mentoring us in this new adventure! 

Making cheese on the farm is a group effort. The goats are milked twice a day, using a milking machine (and an occasional call for hand-milking). 

Here Polly models our milking machine in action.
Margot gets going on the milking while Frenchie has breakfast.

And then there’s the pasteurizer… a very important member of the Lum Farm cheese operation!

Amy poses with the Pastuerizer. It needs a name! Any suggestions?

We had to pass inspection in order to sell our cheese, which included a written test. Once we were confident we passed, we celebrated with tea and carrot cake…. (equal parts cake and Chevre frosting, of course!).

You can pre-order our cheese HERE for contactless pick-up Monday through Saturday. It will be for sale every Saturday from 10am – 2pm at the Orcas Island Farmer Market. Or, come to the farm stand on Friday or Saturday, 3pm-6pm (note new abbreviated hours)

Myers Creamery cheese will also be sold at various Island locations, including a number of restaurants.

A lot of love goes into this cheese, and we think it shows! We can’t wait for you to try it!

Lucy makes sure each goat feels appreciated.