Old Windmill Dairy


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 Journal September 28, 2008

Old Windmill Dairy CSA delivers gourmet local foods to Albuquerque, Cedar Crest, Edgwood, Eldorado, Santa Fe and Tiejeras.


New Mexico Goat Cheese

New Mexico Goat Cheese



September 28, 2008

Hello CSA Member,

Thanks for your valued support. We hope this weeks Gourmet Box finds you in great health.

This weeks’ standard box includes:
Fat Boy Coffee
Old Windmill Dairy Cheese
Vine Ripened Tomatoes
Schwebach Fresh Cabbage
E Ranch Farm Fresh Eggs.
Pasta Divina Fresh Organic Pasta

Polish Cabbage Rolls Serves 8
Ingredients:
Several medium sized cabbage leaves 1 cup uncooked white rice
½ cup water 1 medium onion chopped
1 medium bell pepper- chopped
1 can 16 oz whole tomatoes –drained
Or if you feel like challenge blanch your tomatoes to remove the skin and
In replace of the canned tomatoes.
1 pound lean ground beef uncooked ½ pound ground sausage uncooked
1 tsp minced garlic Dash salt & ¼ tsp salt
¼ Celery salt Dash of pepper & ¼ tsp pepper
16 ounce of tomatoe sauce
1 beaten egg

Directions:
Combine ground beef, sausage, salt, celery salt, pepper, rice and one egg together. Form into ¼ to ½ cup ball size. Wrap with blanched cabbage leave. Mix 1 tsp of minced garlic, ¼ tsp of pepper, ¼ tsp of salt, tomatoe sauce and whole tomatoes together. Layer the cabbage roles in between the sauce in crock pot. If you do not have enough liquid fill crock pot with water. Be careful so it does not over flow. Turn on high and cook for approximately 5 hours or until meat is done and rice is tender. Best served fresh and hot. Sometimes a dolup of Chevre on top of your cabbage roll can enhance your eating experience.

Quick Pasta Dinner
Boil Water, place a tablespoon of olive oil in your water. Place pasta in the water and cook for two minutes. Remove the pasta and cool with running water. Add some hot water 1 tablespoon at a time to Old Windmill Dairy Chevre to thin out the cheese to a consistency that allows you to toss the cheese into the pasta. Add salt and fresh tomatoes to your liking. Dinner is served. Add grilled chicken or shrimp for a simple gourmet dinner.

In next weeks box you will find:
Old Windmill Dairy goat Cheese
Pasta Divina Fresh Organic Flavored Pasta
Vine Ripened Tomatoes
Schwebach Farms’ Squash
Pecos Foods Spicy Mustard

We sincerely hope you enjoy,
Old Windmill Dairy




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