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.

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2 Comments so far
Leave a comment

I love the recipes. I never knew there was a goat farm so close. I live in Corrales and I buy goat cheese (the hard one) from Hoene CO, near Trinidad. Do you sell the hard goat cheese? Do you sell directly at your farm or only at markets? It is all new to me, I read about you in the Sunset Mag.

Comment by June Montoya

Thank you very much for noticing us in “Sunset Living in the West,” magazine. We sell our soft goat cheese in Sun Flower Markets. I believe our cheese is in the Corrales store. Currently our soft style chevre is available in Whole Foods, Sun Flower Markets and La Montanita Coop. From the farm and Farmer’s Markets we sell over 20 different styles of cheese. We make a Cheddar Manchego style goat cheese, Smoked Gouda, a gradeable hard cheese that is a blend between brie and parmeasan. We make a goat milk blue cheese that we like to call Manzano Blue moon. This cheese received a national blue ribbon in 2005.

We are now working on several other types of cheese. We have a beautiful cow milk Mozzarella that is custom made for consumers at the farmers market. We make an ash ripened cheese that is a blend between cows and goats milk.

We do not have a store on the farm at this time. However on Sunday after our cheese classes we do sale cheese. For tours of the farm please call ahead to arrange a tour: 505 384-0033

Comment by nmgoatdairy




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