Old Windmill Dairy


Old Windmill Dairy Goat Cheese, CSA Ed. 15, December 14, 2008

Edition 15; December 14, 2008

 

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 

Easy Feta Chicken Bake

   
 

 

 
 

6 boneless skinless chicken breast halves
2 tbsp. lemon juice
1/4 tsp. Salt
4 oz. Old Windmill Dairy Goat Milk Feta
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped fresh parsley

2 medium diced tomatoes

 

 
 

 

 
 

Preheat oven to 350° farenheit. Arrange chicken in a 13 x 9 inch baking dish.

Drizzle chicken with 1 tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 tbsp. lemon juice.

Bake 35 to 40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley.

 

 

 

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.”

 

jerusalem_artichokel

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 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.




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.




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