Old Windmill Dairy


Edition 13, CSA, Old Windmill Dairy Goat Cheese, Pumpkin Pie Chevre, Au Gratin Potatoes with Goat cheese

Edition 13; November 30, 2008

 

In this weeks Gourmet CSA bag:

Ross’ Garden Vine Ripened Tomatoes

1 Dozen Eggs from Estancia, NM

Pasta Divina Fresh Organic Pasta

Sunchokes

Fat Boy Coffee or New Mexico Tea Company Tea

2 Old Windmill Dairy Cheeses

Carrots

Radishes from Ross’ Garden

 

 potato-gratin-ck-1072216-l

 

Au Gratin Potatoes with Goat Cheese

8 servings

Ingredients

·         2  teaspoons  butter      1  teaspoon  salt

·         3  garlic cloves, minced                        2  cups  2% reduced-fat milk

·         1  medium onion (about 5 1/2 ounces), thinly sliced

·         2 oz containers of Old Windmill Dairy Chevre

·         1/4  teaspoon  freshly ground black pepper

·         3  ounces  all-purpose flour (about 2/3 cup)

·         6  ounces  shredded sharp cheddar cheese (1 1/2 cups), divided

·         6  ounces  diced ham (about 1 1/4 cups)

·         3  pounds  peeled baking potatoes, cut into 1/8-inch-thick slices

·         Cooking spray

Preparation

Preheat oven to 350°.

Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, Old Windmill Dairy chevre, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently. Add 4 ounces cheese and ham, stirring until cheese melts. Stir in potatoes.

Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining 2 ounces of cheese. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1072216

Food for Thought

So many of our dreams at first seem impossible, then they seem improbable, and then, when we summon the will, they soon become inevitable.

Christopher Reeves

 

 

pumpkincream

Try our new pumpkin pie flavored chevre. It is great spread on bagels, ginger snaps or sweet apples.

 

What is going on at the Farm?

Michael and I had a wonderful holiday. We actually had 3 days off thanks to our reliable farm hands. We visited family in Galveston Texas.

 

We have been busy in the Kitchen 3 new awesome chevre flavors. Try these savory and sweet combinations: Holy Chipotle, Holiday Delight and Pumpkin Pie

 

I had the most delicious Twice Baked Sweet Potatoes this Thanks Giving at Tammy Lobaugh’s House in Galveston Texas. If you are up for something new here is the recipe:

 

14 Oranges

8 Medium sized Sweet Potatoes

1 cup Heavy Cream

Cinnamon

 

Boil Sweet Potatoes until softly done. Peel Sweet Potatoes and mash with cream and cinnamon to taste approximately ½ tsp, then set aside. Cut oranges in half, juice then remove pulp leaving the half rind intact. Reserve freshly squeezed orange juice to add to the mashed sweet potatoes. Scoop the potatoe mixture into the orange halves. Place remaining potatoes in a 9×12 pan. Bake at 300 degrees Fahrenheit for 1 hour. Serve piping hot with a dollop of whip cream.

 

http://www.emerils.com/recipe/5168/Brandy-and-Orange-Mashed-Sweet-Potatoes-in-Orange-Cups

Here is some information regarding the tuber –Sun Choke in this weeks box. The Sun Choke/Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur, is a species of sunflower native to the eastern United States, from Maine west to North Dakota, and south to northern Florida and Texas.[1] It is also cultivated widely across the temperate world for its tuber, which is used as a root vegetable.[2]

It is a herbaceous perennial plant growing to 1.5–3 m tall. The leaves are opposite on the lower part of the stem, alternate higher up; the larger leaves on the lower stem are broad ovoid-acute and can be up to 30 cm long, the higher leaves smaller and narrower; they have a rough, hairy texture. The flowers are yellow, produced in flowerheads 5–10 cm diameter, with 10–20 ray florets, and are thought to smell like milk chocolate. The tubers are gnarly and uneven, typically 7.5–10 cm long and 3–5 cm thick, and vaguely resembling ginger root, with a crisp texture when raw; they vary in color from pale brown to white, red or purple.

Try this website for suggested Sunchoke recipes:

http://www.samcooks.com/relish/jerusalem_artichokes.htm

 

Respectfully

Dairyman Ed



Edition 12, November 23, 2008 Old Windmill Dairy CSA, Pumpkin Cheese Cake

The Old Windmill Dairy

 

Edition 12; November 23, 2008

 

In this weeks Gourmet CSA bag:

Ross’ Garden Vine Ripened Tomatoes

Simply Delicious Pumpkin Butter

Pasta Divina Fresh Organic Pasta

Potatoes

Fat Boy Coffee or New Mexico Tea Company Tea

2 Old Windmill Dairy Cheeses

Check out our New Flavors Pumpkin Cheese Cake, Holy Chipotle and Holiday Delight.

pumpkin_cheesecake2_lg

Pumpkin Cheese Cake
2 lbs Old Windmill Dairy ExtraOrdinaire
3 eggs
1  8-10oz can sweetened condensed milk or

1 4oz jar cajeta mixed with ½ cup of cream

3 tablespoons flour

1 tsp vanilla

1 16 oz can pumpkin

1 tsp pumpkin spice
1 cup sugar
1 1/4 cups milk

¼ cup of butter

Preheat oven to 350 degrees F.

Mix sugar, butter, spices, vanilla and cheese together thoroughly using electric mixer. Then add eggs and blend. Than condensed sweetened milk or cajeta and cream. If you are using cajeta and cream, first warm the cajeta up by setting jar in warm water bath. Once the cajeta is pourable mix the cream into the cajeta than add to the cream cheese mix. Add the remaining ingredients and blend.

 

Cheese Cake Crust

 

¼ cup of butter

3 cups of crushed graham cracker or approximately 30 ginger snap cookies

¼ cup pecans.

¼ Sugar

 

Melt butter in a skillet. Then warm up pecans in skillet. Add graham crackers in skillet to slightly toast. Remove mixture from pan and press into 9 inch spring form pan.

 

Pour cream cheese cake mix into pan. Bake for 350 for approximately 1 hour. At approximately ½ check cake to see if the top is turning brown and the sides are pulling away. If the cake is doing this, shake the cake slightly to see if the center is thickening up. If the cake is thick the top is brown and the side are pulling away the cake is done. I find this cheese cake is better if it is made at least 1 day ahead of time.

 

To improve appearance use apricot jelly to glaze the top and sprinkle toasted sliced almond. The cake will look amazing.

 

Food for Thought

“Thanksgiving Day comes, by statute, once a year; to the honest man it comes as frequently as the heart of gratitude will allow.”
Edward Sandford Martin

 

He who thanks but with the lips
Thanks but in part;
The full, the true Thanksgiving
Comes from the heart.

J.A. Shedd

 

He who thanks but with the lips
Thanks but in part;
The full, the true Thanksgiving
Comes from the heart.

J.A. Shedd

 

 

Farm Happenings

As winter becomes more evident, milk production slows down. Half the does are now on maternity leave. They are expected to deliver around February 15, 2009. We are continuing to make cheese from the remaining milking herd. Because the volume of milk is dropping we are only making Chevre, Gouda, Cheddar and Feta.

 

Mozzarella will be available next year. We will probably have a few wheels of Manzano Blue Moon and Prarie Cloud Reserve left for this year.

 

Please come visit us at the Santa Fe Farmers Market December 20 through the 21st this year. Sunda, Monday and Tuesday we will be there from 11am till 6pm. We will have cheese, goat milk lotions and soaps beautifully packaged for Gift giving.

 

Respectfully and wishing a Happy Thanksgiving,

Dairyman Ed



Edition 9, CSA, Old Windmill Dairy

The Old Windmill Dairy

Edition 9; November 2, 2008

 

Gathering Leaves    

By Robert Frost

 

 

Spades take up leaves   I may load and unload

No better than spoons,  Again and again

And bags of full leaves Till I fill the whole shed,

Are light as balloons.  And what have I then?

I make a great noise   Next to nothing for weight.

Of rustling all da y     And since they grew duller,

Like rabbit and deer    From contact with earth,

Running away.                       Next to nothing for color

But Mountains I raise Next to nothing for use,

Elude my embrace        But a crop is a crop,

Flowing over my arms  And who’s to say where

And into my face.        The harvest  shall stop?

 

In this weeks Gourmet CSA box we have:

 

New Mexico Tea Company Tea or

Fat Boy Coffee

Ross Gardens’ Vine Ripened Tomatoes

Pomegranates

Sunshine Café Humus

New Mexico Blue / Purple Potatoes

2 Old Windmill Dairy cheeses

Fresh Package of Pasta from Pasta Divina

 

Here are some suggestions of how to prepare the harvest from this weeks box.

 

Wondering what to do with Your Blue / Purple Potatoes. These potatoes are rich with antioxidants.

Ingredients

1.   Dice Potatoes Thinly

      2.         Chop 1 medium sized onion

      3.         Mince 2 garlic cloves

      4.         Fry 4 slices of bacon

5.    or use Olive Oil

Method

In a warm skillet use your left over bacon grease or try olive oil. Carmalize onions and garlic in oil. The onion should turn slightly brown and soft. Than add your blue potatoes and a dash of salt and pepper. Cook  until they become soft.  This makes a nice addition for breakfast, lunch or dinner.

Winter Squash Pinto Bean Stew

image007

Ingredients

·         3 cups (3/4-inch) cubed peeled acorn or butternut squash (about 1 1/4 pounds)

·         1 large onion, diced

·         2 1/2 cups water, divided

·         2 teaspoons paprika

·         1 1/2 teaspoon ground cumin

·         1/4 teaspoon ground coriander

·         1/4 teaspoon salt

·         1 tablespoon minced chipotle in adobo (or to taste)

·         1 (14.5-ounce) blanched and peeled Ross Garden Tomatoes

·         2 tablespoons tomato paste

·         2 cups frozen whole-kernel corn

·         2 (15-ounce) precooked Schwebach Pinto Peans

Method

Heat a large, oiled, non-stick Dutch oven over medium-high heat. Add the squash and onion, and sauté 5 minutes. Add 1 cup water and the next 4 ingredients (1 cup water through chipotle); cover and cook 5 minutes. Add 1 1/2 cups water, salt, tomatoes, and tomato paste; cover, reduce heat, and simmer 20 minutes. Add the corn and beans; cover and cook 15 minutes.

http://blog.fatfreevegan.com/2006/02/winter-squash-stew-with-pinto-beans.html

 Print Options

Website Update

Stay tuned as we release our Holiday Cheese baskets. We also offer Soap and Lotion Baskets. Under farmers blog you may find your weekly newsletter and recipes. http://www.theoldwindmilldairy.com

Food for Thought

Patience is the companion of wisdom.
Saint Augustine

 

Sincerely,

Farmer Ed.




CSA, Edition 10, November 9, 2008
November 10, 2008, 4:17 am
Filed under: CSA, Goat Cheese Recipes, November, Recipes


Edition 10; November 9, 2008

 

 

In this weeks Gourmet CSA bag:

Ross’ Garden Vine Ripened Tomatoes

Schwebach Farm Pinto Beans

Dulce de Leche de Cabra / Cajeta from Learning Mind.org

Pasta Divina Fresh Organic Pasta

Fat Boy Coffee or New Mexico Tea Company Tea

2 Old Windmill Dairy Cheeses

 

Caramel Custard
1 recipe Cajeta from Learning Mind
3 eggs
3 egg yolks
3 tablespoons granulated sugar
1 1/4 cups milk

Preheat oven to 300 degrees F.

Warm the cajeta slightly in the microwave or allow it to come to room temperature.

Put eggs and egg yolks in a bowl and whisk in the sugar until it is dissolved but the mixture is not foamy. Whisk in the cajeta and then the milk, and stir until well blended.

Pour custard into the prepared cups and place them in a water bath. Place the flans into oven and bake for 20 to 30 minutes, or until firm.

Carefully remove the flans from the water bath and chill, tightly covered, for 4 hours or overnight before serving.

When ready to serve, loosen flans from edges of cups with a sharp knife pressed firmly against the edges of the cups. Unmold individual flans directly onto their serving plates.

If making one large flan, put the serving plate on top of the mold and invert them in tandem. Lift mold off carefully. Drizzle reserved caramel around, if desired, and serve at once.

You may want to drizzle cajeta on ice cream, waffles, pancakes, toast, granny smith apples or any of your favorite treats. 

 

 

PINTO BEANS AND HAM HOCKS

 

3 to 5 heavily smoked ham hocks
2 lbs. dry pinto beans, washed & cleaned
1 lg. onion, chopped
3 lg. cloves garlic

Place ham hocks, onion and garlic into a large cooking pot. Add enough water to fill the pot about 3/4 full. Boil 1 to 2 hours or until the hocks are tender. Add pinto beans and water as necessary and continue cooking 1 to 2 hours more until the beans are done. If you soaked the beans before hand, the time required for this part may be reduced. If you like them zesty, a couple of Jalapeno peppers may be added here. Taste is important here. I like to cook mine until the beans begin to fall apart and the broth begins to look like thick bean soup, but I feel this greatly enhances the flavor.

Serves 6-8.

 

Remember, if you ever need a helping hand, you’ll find one at the end of your arm … As you grow older you will discover that you have two hands. One for helping yourself, the other for helping others.

 

Audrey Hepburn

 

Website Update

www.theoldwindmill.dairy

check us at the next few weeks we will have gourmet food baskets, cheese baskets, goat milk soap and lotion baskets for the holidays. These make great gifts.

 

In this weeks bag Learning Mind.org has included a flyer that discusses their efforts in providing education and farmer community support. Please visit their website to learn more.

 

Have a nice week. Enjoy

 

Dairyman,

Ed

 



Farmers Blog, Edition 8, October 26, 2008 – Pomegranates & Onion Mushroom Soup

Old Windmill Dairy CSA Delivers to Albuquerque, Cedar Crest, Edgewood, Santa Fe, and Tierjeras

 

 

 

 


Edition 8; October 26, 2008

 

Autumn is truly here. It is a time for warm stews, bonfires and family gatherings.

 

In this weeks Gourmet CSA box we have:

 

New Mexico Tea Company Tea or

Fat Boy Coffee

Vine Ripened Tomatoes

Pomogranates

Eldorado Organic Raw Clover Honey

New Mexico Potatoes

2 Old Windmill Dairy cheeses

Fresh Package of Pasta from Pasta Divina

 

Here are some suggestions of how to prepare the harvest from this weeks box.

 

How to Eat a Pomegranate without making a mess.

 

As you may know Pomegranates are one of the healthiest snacks you can enjoy as they are full of nutrients and antioxidants.

 

 

1.      Cut off the bottom of the Pomegranate

2.      Cut Pomegranate in half

3.      Place pomegranate in ice water

4.      Allow pomegranate seeds to float to the top.

5.      Collect seeds to eat and enjoy.

6.      Collect seeds to eat and enjoy.

 

 

Onion Portobello Mushroom Soup

Print Options

Ingredients

·          3 tablespoons of butter

·          1 ½ lbs onionis, halved, thinly sliced (about 4.5 cups)

·          4 fresh winter thyme sprigs

·          1 ½ lbs Portobello mushrooms, stems removes, caps ¼, and cut into strips

·          3 tablespoons of cognac or brandy, or applecider

·          3 garlic cloves, minced

·          8 cups of vegetable brother or chicken broth

·          1 cup of dry white wine.

·          8 ounces of Old Windmill Dairy Country Thyme or ExtraOrdinaire

 

 

Method

1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and thyme and cook, stirring often, until softened, about 6 minutes. Decrease heat stir until onions are carmalized, about 20 minutes. Remove and place in medium bowel.

2 Melting remaining 2 tablespoons of butter in same pot over medium heat. Add mushrooms and sautee until soft. Add Cognac or apple cider, broth, wine, herb sprigs and bring to a boil reducing liquid. When onions are very tender remove from heat. Remove herb springs, salt and pepper and serve.

3 You may want to toast a baguette with some Ghee or your favorite butter and grated Old Windmill Dairy “Prarie Cloud Reserve” cheese.

http://www.epicurious.com/recipes/food/views/CARAMELIZED-ONION-AND-PORTOBELLO-MUSHROOM-SOUP-WITH-GOAT-CHEESE-CROUTONS-106175

Print Options

 

Website Update

Under farmers blog you may find your weekly newsletter and recipes. Also if you would like to renew your csa or see what other goodies we offer please check out our online store. http://www.theoldwindmilldairy.com

 

Food for Thought

Every season hath its pleasures;
Spring may boast her flowery prime,
Yet the vineyard’s ruby treasures
Brighten Autumn’s sob’rer time.

Thomas Moore

http://www.allgreatquotes.com/autumn_fall_quotes.shtml

 

 

Sincerely,

Farmer Ed.



Edition 7, October 19, 2008, Old Windmill Dairy CSA

Old Windmill Dairy CSA delivers Gourmet Foods to Albuquerque, Cedar Crest, Edgewood, Santa Fe and Tiejeras

 

Halloween is less than two weeks away. Pumpkins are everywhere this time of year. If you are looking for something to do, check out the Happy Pumpkin patch just South of Estancia or McCalls in Moriarty. At McCalls there is a corn field maze to wonder through. I believe they also offering hay rides.

 

In this weeks Gourmet CSA box we have:

 

New Mexico Tea Company Tea or

Fat Boy Coffee

Vine Ripened Tomatoes

Schwebach Farm Pumpkin

Schwebach Farm Onions

Dukes Raspberry Bar-b-Que Sauce

New Mexico Potatoes

2 Old Windmill Dairy cheeses

Fresh Package of Pasta from Pasta Divina

 

Here are some suggestions of how to prepare the harvest from this weeks box.

 

Pumpkin Soup

Spicy Pumpkin Soup Recipe

Print Options

Ingredients

4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin* or cook your fresh Schwebach pumpkin and puree until smooth
5 cups of chicken broth (or vegetable broth for vegetarian option)
2 cups of milk
1/2 cup brown sugar
5oz  Old Windmill Dairy ExtraOrdinaire

 

 

Method

1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Serve in individual bowls. Sprinkle the top of each with toasted Pinon Seeds.

Serves 8.

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use.

http://www.elise.com/recipes/archives/001439spicy_pumpkin_soup.php

Print Options

 

Website Update

Under farmers blog you may find your weekly newsletter and recipes. Also if you would like to renew your csa or see what other goodies we offer please check out our online store. http://www.theoldwindmilldairy.com

 

Food for Thought

 

“Do not follow where the path may lead. Go, instead, where there is no path and leave a trail.”

Ralph Waldo Emerson

 

I often ponder this weeks quote as we tread into new territory in our lives. We truly hope you enjoy this weeks recipe.

 

Sincerely,

Farmer Ed.



Farmers Blog, Edition 6, October 14, 2008, Weather Report, Goat Cheese Recipes

Old Windmill Dairy delivers to Albuquerque, Cedar Crest, Edgewood, Santa Fe and Tiejeras

Weather Report from the Farm.
Yesterday it was 28 degrees Farenheit. Today it is snowing and sleeting. Farmer Michael and Sylvia are in the kitchen curding chevre, packaging feta and preparing to send several cheeses to local stores and restaurants.

Breeding Season and Milk Production
You maybe wondering when the goats stop producing milk. Generally we stop milking in the fall to give the girls, nubian does, a rest. They need the extra calories to produce healthy offspring. They are bread late Summer or Early Fall. We will put them on maternity leave November 15, 2008. They are about 1 month pregnant now and are expected to deliver February 15, 2009. We like to give them the last 3 of their 5 month gestation period off as this is when the kids will put on weight and the does will need the additional calories to stay warm.

Goat Cheese Recipes

Chicken Breast Stuffed with Goat Cheese
This is a very easy stuffed chicken recipe to follow. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.
RECIPE INGREDIENTS
2 tablespoons creamy goat cheese
1 tablespoon chopped black olives
1 tablespoon of fresh parsley chopped
1/2 teaspon o fresh cilantro chopped (optional)
Freshly ground pepper to taste
4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
1 large egg white
1/2 cup toasted pine nuts
2 teaspoons extra-virgin olive oil
1 box of Dried Potatoe Flakes

DIRECTIONS
Preheat oven to 400°F. Coat a 4 x 9 x 1-2 inches deep baking dish with spray cooking oil.

Combine goat cheese, olives, parsely, cilantro, toasted pinon nuts (pine nuts) and pepper in a small bowl with a fork.

Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

Lightly beat egg white with a fork in a medium bowl. Place dried potatoe flakes, dash black pepper and salt in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the potatoe flakes. (Discard leftovers).

Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Spinach Goat Cheese Salad

RECIPE INGREDIENTS
For Dressing:
1/3 cup balsamic vinegar
2 tablespoons diced dried cherries or cranberries
8 diced dried apples or appricots or mandarin oranges
1 teaspoon creamy Dijon mustard
1 teaspoon honey
1/2 cup extra-virgin olive oil
For Salad:
12 cups baby spinach leaves, thoroughly washed
1 pound fresh, Old Windmill Dairy Chevre creamy goat cheese, divided into 8 equal medallions
1/4 cup extra-virgin olive oil
Salt
White pepper
1/2 cup pecans, toasted

DIRECTIONS
FOR DRESSING: Pour balsamic vinegar into sauce pan and lightly heat until bubbles form on the edges. Remove from the heat and add the fruit to the vinegar and allow to steap for 10 minutes.

Remove the fruit using a slotted spoon from the vinegar and allow to dry. Take your goat cheese medallions and roll in the fruit and pecans.

Mix the balsamic vinegar in with the Dijon mustard, and honey and return to low medium heat. Than mix in the oil and remove from the heat.

FOR SALAD: Arrange the spinach leaves in beds on large individual serving plates.

Place the cheese medallions on top of the leafy spinach. Drizzle the dressing on top of the salad. Continue to decorate salad with remaining fruit and pecans. Serve immediatley.



Farmer’s Blog, Edition 4, October 12, 2008

Old Windmill Dairy CSA delivers to Albuquerque, Cedar Crest, Edgewood, Santa Fe and Tiejeras


Edition 4; October 12, 2008

Last nights rain was refreshing. The smell of Autumn is in the air.

In this weeks Gourmet CSA box we have:

New Mexico Tea Company Tea
Ross Garden Vine Ripened Tomatoes
Schwebach Acorn Squash
Old Pecos Mustard Flavored Mustard
New Mexico Potatoes
2 Old Windmill Dairy cheeses
Fresh Package of Pasta from Pasta Divina

Here are some suggestions of how to prepare the harvest from this weeks box.

Mustard Seasoned Chicken.

Chicken Breast
Fresh Parsley
Garlic Salt
Pecos Foods Flavored Mustard

Spread thin layer of mustard on one side of the chicken breast. Lightly sprinkle garlic salt onto the meat. Bake at 350 degree for 30-40 minutes until the chicken is done. Serve on plate and garnish with fresh parsley. The same can be done with pork chops.

Classic Baked Acorn Squash
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt

Method

1 Preheat oven to 400°F.

2 Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.

3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.

http://www.elise.com/recipes/archives/001426classic_baked_acorn_squash.php

New Mexico Tea Company is one of our newest vendors. They provide a superb loose leaf tea. You will need a device to hold your loose leaf tea in to steep your tea. If you like your tea sweetened you might try one of New Mexico Local honeys. I find this is a great way to start the day.

Website Update

If you have seen our new website, please check it out. There are new photographs of the farm and our various products. We now have a blog on the website were you can post your comment. If you click on the RSS link in the blog you will receive an alert every time we post a new blog. FYI if you find that you like one of these recipes you can always find online in the blog area as the weekly letter is posted under Famers. Blog.

Food for Thought

The future belongs to those who believe in the beauty of their dreams.
Eleanor Roosevelt

Autumn reminds me of time to dream and reminisce about this year’s accomplishments. I wanted to thank everyone who supports the Old Windmill Dairy as you have helped Michael and I to develop our dream.

May you have the same success with your dreams.

We hope you a fruitful and healthy week. Please feel free to visit us at: http://www.theoldwindmilldairy.com.

Sincerely,

Farmer Ed.



Farmer’s Blog. Edition 3. October 5, 2008, Squash Medley

Old Windmill Dairy CSA delivers Gourmet Food to Albuquerque, Cedar Crest, Edgwood, Eldorado, Santa Fe and Tierjeras

Old Windmill Dairy CSA


Edition 3; October 3, 2008

 

The air is cool and breezy. The leaves are beginning to fall. Harvest time is upon us. This time of year apples, squash and other root vegetables are plentiful.

 

In this weeks Gourmet CSA box we have:

 

Apple Cider

Peach Tomatoes

Yellow Crook Neck Squash

Zucchini

Cucumbers

Feta

ExtraOrdinaire Chevre

Either Oregano or Garden Herb Fresh Pasta.

 

Goat Cheese Feta

Goat Cheese Feta

Here are some suggestions of how to prepare the harvest from this weeks box.

 

 

 

 

 

 

Squash Salad Medley

 

2-3 Yellow crook neck squash

1 Zucchini                     1 Cucumber

1 onion – optional         1/2 cup  Italian dressing.

 

Slice the yellow crook neck squash and zucchini thinly into round medallions, than peel the cucumber and slice into round medallions. Dice ½ of a medium sized onion. Warm up a skillet with olive oil and a dash of salt. Caramelize the diced onion first, than place the squash in a skillet and 1/3 cup of Italian dressing. Cook until squash is tender. Remove from a hot skillet place in a bowl with sliced cucumbers and the remaining Italian dressing. Toss to mix vegetables thoroughly and top with Feta cheese.

 

This weeks pasta can easily be enhanced with a few small steps in the kitchen. Start with caramelizing onions, garlic, celery and tomatoes. Might we suggest caramelizing the onions, garlic and celery in a warm skilled with ¼ cup of olive oil and a cube or ½ tsp of chicken bullion. This will add additional flavor to your meal. After cooking your pasta for two minutes in boiling water, garnish the divine pasta with the oil and vegetables you prepared. Adding fresh tomatoes will give your meal color, texture and complex flavors.

 

Farmer Michael suggests using ExtraOrdinaire chevre when you prepare Macaroni & Cheese.  Prepare your macaroni by precooking and than rinsing off in cool water. Mix a tub of

ExtraOrdinairy, 2 tablespoons of butter, a dash salt into your macaroni of choice. Placed mixture into 8×8 square pan. Top off the dish with traditional Cheddar or Parmesan. Bake the Dish for Approximatley 350 degrees for approximately 20 min or until cheese is slightly brown on top. Serve and enjoy while hot.

 

We hope you find this week’s box a pleasant treat. If the apple cider is too sweet you may want to mix a half of glass of juice with half glass of water to cut the sweetness.

 

Sustainable Farm Practices

 

There is much talk and controversy about what sustainable farm practices means to different farmers and consumers. We field questions all the time about how the goats are raised, what do goats eat and what do you do with your waste.

 

At the Old Windmill Dairy our goats are treated like pets. Each one is personally attended to. We pet them, talk to them and treat them as part of the family.  At birth they are individually bottle fed so the kids become comfortable with human interaction.  And at the same time they receive their mothers nutritional milk.

 

Nubian Kids

Nubian Kids

When the goats are weaned they graze on grasses and weed sprouts in the filed. Because New Mexico is aired and dry and the land yields very little new growth the goats are supplemented at milking time with top quality alfalfa and grains.

 

 

 

 

 

 

When goats eat healthy they produce our sweet creamy milk which is the most important ingredient in cheese. As you might know when you make cheese the bi product is called whey, which is the liquid that drains off the curds. One might think whey is waste. However in our case we have found several farmers who use this high protein liquid to feed their live stock.

 

Vegetable farmers have called upon us for our other bi product – manure. This top quality fertilizer is recycled at a few of the Estancia farms.

 

Here at Old Windmill Dairy, we believe sustainable farm practices include learning how to turn your waste into products that sustain life and nutrition. We believe both of our waste products produce healthy pigs and chickens while our manure provides and excellent fertilizer for vegetable gardens.

 

We hope this weeks box finds you healthy.

 

Farmer Ed.

 

 




Follow

Get every new post delivered to your Inbox.