Old Windmill Dairy


Now Accepting Applications for: Cheese Making Assistant and Office Administrator
February 13, 2011, 12:01 am
Filed under: Uncategorized

Job Opening – McIntosh, New Mexico

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.



OWD CSA Edition 20; April 25, 2009
April 17, 2009, 11:12 pm
Filed under: Uncategorized

chardIn 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.

 

 

 

 

Happenings Around the Farm

CSA member receive 20% off of OWD cheese classes. Please see our website. Book your reservation over the phone for your discount.

 

Sunday April 26, 2008 come visit us at Earthday. We will be at La Montanita Coop on Central and Carlisle Store.

 

 

 

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



OWD CSAEdition 19; April 18, 2009
April 17, 2009, 10:37 pm
Filed under: Uncategorized

In this weeks Gourmet CSA bag:

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

turnips

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.

 

 

Happenings Around the Farm

Individual Farm Tours are now beginning. If you are a CSA member you are invited to come visit the farm. Please call ahead and make your reservation T 505-384-0033.

 

Sunday April 26, 2008 come visit us at Earthday. We will be at La Montanita Coop on Central and Carlisle Store.

 

 

Website Update

www.theoldwindmill.dairy

Your weekly CSA letters are posted under the farmers blog.

 

Have a nice week. Enjoy

 

Dairyman,

Ed



Old Windmill Dairy CSAEdition 18; April 10, 2009
April 10, 2009, 10:22 pm
Filed under: Uncategorized | Tags: , , ,

Edition 18; April 10, 2009

 

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

panini-sand

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.

 

To be absolutely certain about something, one must know everything or nothing about it.

Olin Miller

 

 

 

 

 

 

 

Happenings Around the Farm

Since February Michael and I have been very busy. The week of February 15-20 came and went so fast our heads were spinning. We had 100 kids born that week. We were up all hours of the night feeding kids and taking care of the does.

 

In March we kicked off the season with making Chevre. Our famous variety of cheeses are back. We have been making Chevre, Feta, Blue Cheese, Cheddar, Smoked Gouda, Prairie Cloud Reserve and Farm Cheese.

walkin-with-mom

 

Old Windmill Dairy welcomes Angela our newest intern. She has been very helpful with taking care of the kids and tending to the blue cheese and prairie cloud reserve. Please welcome her at the Santa Fe Farmers Market

 

The blue cheese is turning out phenomenally well. It should be ready to serve in another week or two.

 

Website Update

www.theoldwindmill.dairy

Your weekly CSA letters are posted under the farmers blog.

 

Have a nice week. Enjoy

 

Dairyman,

Ed



Nubian Kids are Here! Looking for fun on the Farm?

feedin-time2

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.



Old Windmill Dairy CSA and Puff Pastry Brie Recipe

Edition 16; January 4, 2009

 

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

 

 

briex 

Puff Pastry Baked Brie

   

The brie cheese melts inside the puffy crust for an elegant appetizer. Serve with apple slices, toast rounds, crackers, or other raw vegetables.

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

· 1 sheet puff pastry, thawed

· 1 round of brie cheese, about 1 pound in size

· 1 egg yolk mixed with 1 tsp water

Preparation:

Preheat oven to 400 F.puff pastry come to room temperature before beginning, about 20 minutes.puff pastry, and roll out to 1/8-inch thickness. Wrap dough around brie and trim away excess pastry. (Reserve excess pastry to cut decorative shapes.) Seal edges by pressing with your fingers. Place on a baking sheet seam-side down. Attach any decorative pieces of puff pastry in design of your choice. (At this point, you may cover it and refrigerate for up to 48 hours.)puff pastry brie with the egg wash. Bake 15 to 20 minutes until golden. Remove from oven and let rest for about 20 minutes before serving.

Let frozen

Lightly flour

When ready to bake, brush the

 

 
     
     
     

 briepizza

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



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




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