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

Advertisements


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