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


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




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.”



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.



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





Dairyman Ed


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