Now accepting applications for office administrator and production help. This position is split between secretarial administration and food production. Applicants will be expected to: answer phones, make appointments, provide customer service, perform simple data entry. For production applicants must be able to lift 50 lbs, follow directions and work on their feet for at least 8 hours. Computer experience and phone skill are a must. For more information please call 505-384-1034. Sundays are required. Flexible Work Hours.

Full Time Position – 40 Hours per week. $8.75 per hour.

In this weeks Gourmet CSA bag:

Ross’ Garden Swiss Chard, Bok Choy, Carrots and Green Onions

Farmer’s Choice

Fat Boy Coffee or New Mexico Tea Company Tea

$12.00 of Old Windmill Dairy Cheeses

Swiss Chard

Ingredients

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• Pinch of dried crushed red pepper
• 2 large bunches Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips

Preparation

• Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve.

Come check out our blue cheese. If you are a blue cheese lover you are in for a real treat. Manzano Blue Moon has been perfected. A great salty, creamy but crumbly blue cheese.

Famous Quotes

“Victory goes to the player who makes the next-to-last mistake.”

- Chessmaster Savielly Grigorievitch Tartakower (1887-1956)

Website Update

www.theoldwindmill.dairy

Your weekly CSA letters are posted under the farmers blog.

Have a nice week. Enjoy

Dairyman,

Ed

Ross’ Garden Japanese Turnips, Swiss Chard, Bok Choy, Carrots and Green Onions

Local Bread and 1 Dozen Eggs

Fat Boy Coffee or New Mexico Tea Company Tea

$12.00 of Old Windmill Dairy Cheeses

Japanese Turnip Salad

For turnips

• 3 tablespoons unsalted butter
• 2 pounds medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
• 1 1/2 cups water
• 1 tablespoon fresh lemon juice

For bread crumbs

• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1 cup fine fresh bread crumbs from a baguette
• 1 tablespoon poppy seeds
• 1 tablespoon chopped flat-leaf parsley
• Braise turnips:
  Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).
• Make bread crumbs while turnips cook:
  Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.

Website Update

www.theoldwindmill.dairy

Your weekly CSA letters are posted under the farmers blog.

Have a nice week. Enjoy

Dairyman,

Ed

In this weeks Gourmet CSA bag:

Ross’ Garden Vine Ripened Tomatoes

Taos Farm Sprouts

Valley Garlic Company – Garlic Oil- or a substitute cheese

Pasta Divina Fresh Organic Pasta

Fat Boy Coffee or New Mexico Tea Company Tea

$12.00 of Old Windmill Dairy Cheeses

Goat Cheese Panini

If you are wondering what to do with all this amazing goat cheese try this delicious Panini/Grilled Cheese Sandwich.

• Two slices of your favorite bread
• A few sprouts
• A dollop of your favorite chevre goat cheese smeared on your bread.
• Toast in a Panini sandwich press or grill in your skillet.
• For meat lovers add a little ham or chicken

Warm sandwich and serve with soup or salad.

Website Update

www.theoldwindmill.dairy

Your weekly CSA letters are posted under the farmers blog.

Have a nice week. Enjoy

Dairyman,

Ed

Spring time has come early on the farm. Old Windmill Dairy has started the new season, as they welcome 30 new kids. Yesterday was a miraculous day as twelve does gave birth to triplets.

We are now half way through kidding. This means there will be plenty of milk to make cheese with in March. We will have fresh chevre available at the Santa Fe Farmer’s Market and in the La Montanita Cooperative stores.

We can’t wait to start back up with our mouth watering: Holy Chipotle Chevre (a smoke flavored sundried tomatoe chipotle cheese) , Chili & Hot Chevre ( a blend of green chile, garlic and jalapenos), The Great Caper ( a culinary delight of capers, garlic and goat cheese), and Pesto N Pine Nuts( another wonder goat cheese made with fresh pesto and pine nuts.

Michael and I are both excited to start making fresh goat milk Mozarzella. We have been doing a year’s worth of research in making Cheddar.

We are looking forward to perfecting the sharpness of our cheddar. With proper aging we hope to have cheddar that has a nice bite by mid August.

We are also welcoming small groups to help feed the kids and watch the kids being born. Please call the dairy for more information at 505-384-0033.

In March we will begin our first cheese classes. Please sign up to learn how to make various cheeses. Come join us as it is a lot of fun!

Come join our CSA as we begin the new season. We will have fresh goat milk cheeses, vegetable, tomatoes, coffee and tea, past and few other New Mexico culinary treats.

In this weeks’ Gourmet CSA bag:

Old Windmill Dairy Cheeses

Schwebach Bolita Beans

Ross’ Garden Medley of vegetables

Onions

Farmers’ Choice

Old Windmill Dairy Soap & Lotions

Fat Boy Coffee or New Mexico Tea Company Tea

Recipe of the Week

Puff Pastry Baked Brie

INGREDIENTS

• 2 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1 (12 inch) prepared pizza crust
• 1 1/2 cups cranberry sauce
• 6 ounces Brie cheese, chopped
• 8 ounces shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
3. Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes.

What is going on at the Farm?

Six weeks till the kids come. Though we are not milking we are taking time to prepare for this years production. We are working on fencing a larger corale. We are painting the floors of the milk parlor and the kitchen floor. The milking machine has been sent to the machine shop for yearly maintanence. We are also fixing a few plumbing issues.

Food for Thought

Great works are performed, not by strength, but by perseverance.

Samuel Johnson

Respectfully

Dairyman Ed

In this weeks’ Gourmet CSA bag:

2 Old Windmill Dairy Cheeses

Ross’ Garden Medley of vegetables

Potatoes

Cibolo Junction Food & Spice Co.,  Chocolate Diablo Sauce.

Fat Boy Coffee or New Mexico Tea Company Tea

Recipe of the Week

Easy Feta Chicken Bake

What is going on at the Farm?

As you may know the does are on maternity leave. We made our last vat of fresh cheese yesterday.

We are now changing our focus on recovering from the busy season. You would think Michael and I could rest and perhaps go on vacation. However, we are now working on painting the dairy floor, doing a little repair work around the farm.

Michael is doing quite of bit of research on cheddar and other products we hope to offer in the Spring. Stay tunned.

Food for Thought

President Calvin Coolidge once said of Christmas, “Christmas is not a time nor a season, but a state of mind. To cherish peace and goodwill, to be plenteous in mercy, is to have the real spirit of Christmas.”

The Jerusalem artichoke is a plant originally native to Peru. It was first brought to Europe from Canada where it was a staple food eaten by the indigenous population. Unlike corn and quinoa, staples in the Southern Americas, Jerusalem artichokes are suited to the Canadian climate due to their ability to grow in extremes of temperature.  Considering its botanical origins then it is curious then that not only is this vegetable not from Jerusalem but also has no relation to the Globe artichoke.

http://www.selfsufficientish.com/artitchoke.html

Sun Choke Chips Ingredients
1 Tbsp extra virgin olive oil
2 ounces Jerusalem artichokes

1 tsp of chopped Rosemary

¼ tsp of salt

½ tsp of cracked black pepper

Sun Choke Chips Steal This Recipe® step-by-step Instructions
1. Using a mandolin or very sharp knife, shave the artichokes very thin
2. Toss lightly in olive oil and herbs
3. Bake at 350ºF until crisp and golden-brown
4. Set aside

Respectfully

Dairyman Ed

Edition 14; December 7, 2008

In this weeks’ Gourmet CSA bag:

2 Old Windmill Dairy Cheeses

Ross’ Garden Vine Ripened Tomatoes

Carrots

Spinach

Potatoes

Almond Toffee from Unique Baskets by Linda

Fat Boy Coffee or New Mexico Tea Company Tea

http://www.cooks.com/rec/view/0,1748,157176-248201,00.html

What is going on at the Farm?

We are excited that our two year journey to Whole Foods was completed last Wednesday. Old Windmill Dairy Chevre can now be found at the Carlisle and Academy stores in Albuquerque. We are currently going through a test phase as Whole Foods is entering our bar codes and determining our price structure. It is our goal to have our cheese in the Santa Fe store early Spring of 2009. You may also find our cheese in the Whole Foods in Colorado as early as June 2009.

If you travel to the Houston area of Texas you might be delighted to know our Gouda and Prairie Cloud reserve maybe served in some of the cities finer restaurants. We are still working on the logistics but we are very hopeful.

Food for Thought

We do not quit playing because we grow old, we grow old because we quit playing.

Oliver Wendell Holmes

Zesty Wassail
Try this cheerful wintery wonderful Wassail. While most recipes use pineapple juice, I much prefer orange and lime juice. For additional spice add one star anise to this mixture.

2 quarts organic apple cider
1/2 cup orange juice
1/4 cup lemon juice
2 teaspoons whole cloves
3 cinnamon sticks
1 teaspoons ground nutmeg
2 oranges, sliced
2 lemons, sliced

Mix all ingredients and bring just to a boil, simmer for 10 minutes, or leave on the lowest heat (or in a slow cooker) to keep warm. Serve with orange or lemon slices, or a cinnamon stick. It is very tastey.

Respectfully

Dairyman Ed

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

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

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

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 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 21^st 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