LorrenJoyce Farm

In by

19 Sam Clark Road
Center Barnstead
About Vendor

LorrenJoyce Farm is a family owned/operated micro-dairy farm that is dedicated to producing quality products through excellent animal husbandry practices and respectable stewardship of the land. In 2014, Amy and Brian Matarozzo moved to Barnstead with the goal of expanding their farm business and acquiring farm land. On the farm, the Matarozzos milk registered jersey cows and raise Hereford beef cattle. They also raise approximately 200 pastured laying hens for eggs.

In addition to offering a self-service retail space on the farm, LorrenJoyce Farm products can also be found in various outlets across the state from Barnstead to Londonderry, NH (checkout our website www.lorrenjoycefarm.com). The farm is state of NH licensed and inspected to sell raw milk. The Matarozzos are hoping to continue to expand their farm business this year and offer more value-added dairy products.


Vendor Offering

Available Dates
Nov 10th - 2018
Nov 17th - 2018
Dec 01rd - 2018
Dec 15th - 2018
Dec 22th - 2018
Jan 5th - 2019
Jan 19th - 2019
Feb 02nd - 2019
Feb 16th - 2019
March 02nd - 2019
March 16th - 2019
March 23rd - 2019
March 30th - 2019
Apr 13th - 2019
Apr 20th - 2019

One of our Recipe:

Chocolate Cream Pie (using LorrenJoyce milk and cream)

Ingredients needed are –

24 Oreo cookies
5 Tablespoon butter
1/3 cup granulated sugar
2 1/2 cups of LorrenJoyce Raw Milk
6 LorrenJoyce Farm Egg Yolks
2 Tablespoon cornstarch
6 Tablespoon salted butter
8 ounce good quality semi-sweet chocolate (chopped up)
1 1/2 teaspoon vanilla extract
For the whipped topping:
1 cup of LorrenJoyce Farm Raw Cream
2 Tablespoon powdered sugar
1 1/2 teaspoon vanilla extract

Instructions are the following:

Make the crust ahead of time so it can cool properly or a day in advance. Blend Oreo cookies in a blender and blend until they are a very fine crumb, Add melted butter to the crumbs. Press the crumb mixture into a pie dish (9 in). Bake @ 350 degrees for 10 minutes. Set aside to cool. (You can also use a frozen pie crust from the freezer section instead of an Oreo crust. Just bake it and set it aside to cool.)

In a medium sized sauce pot, add sugar and raw milk (whisking) over medium heat. In a separate bowl, add egg yolks and cornstarch and whisk together. Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolk mixture. Then slowly whisk the egg yolk mixture into the remaining mixture in the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles). Remove heat and whisk in butter, chocolate chopped pieces and vanilla. Continue stirring until smooth. Pour mixture into cooked pie crust and place a piece of plastic wrap on top. Refrigerate for 4-6 hours (overnight is the best). When you are ready to serve, make the topping. Add raw cream to a mixing bowl and beat on high for 3 minutes. Add sugar and vanilla, continue mixing until the peaks form (another 3 minutes). Spread the whipped cream over the pie and serve.