Old Windmill Dairy

Farmers Blog, Edition 6, October 14, 2008, Weather Report, Goat Cheese Recipes

Old Windmill Dairy delivers to Albuquerque, Cedar Crest, Edgewood, Santa Fe and Tiejeras

Weather Report from the Farm.
Yesterday it was 28 degrees Farenheit. Today it is snowing and sleeting. Farmer Michael and Sylvia are in the kitchen curding chevre, packaging feta and preparing to send several cheeses to local stores and restaurants.

Breeding Season and Milk Production
You maybe wondering when the goats stop producing milk. Generally we stop milking in the fall to give the girls, nubian does, a rest. They need the extra calories to produce healthy offspring. They are bread late Summer or Early Fall. We will put them on maternity leave November 15, 2008. They are about 1 month pregnant now and are expected to deliver February 15, 2009. We like to give them the last 3 of their 5 month gestation period off as this is when the kids will put on weight and the does will need the additional calories to stay warm.

Goat Cheese Recipes

Chicken Breast Stuffed with Goat Cheese
This is a very easy stuffed chicken recipe to follow. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.
2 tablespoons creamy goat cheese
1 tablespoon chopped black olives
1 tablespoon of fresh parsley chopped
1/2 teaspon o fresh cilantro chopped (optional)
Freshly ground pepper to taste
4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
1 large egg white
1/2 cup toasted pine nuts
2 teaspoons extra-virgin olive oil
1 box of Dried Potatoe Flakes

Preheat oven to 400°F. Coat a 4 x 9 x 1-2 inches deep baking dish with spray cooking oil.

Combine goat cheese, olives, parsely, cilantro, toasted pinon nuts (pine nuts) and pepper in a small bowl with a fork.

Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

Lightly beat egg white with a fork in a medium bowl. Place dried potatoe flakes, dash black pepper and salt in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the potatoe flakes. (Discard leftovers).

Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Spinach Goat Cheese Salad

For Dressing:
1/3 cup balsamic vinegar
2 tablespoons diced dried cherries or cranberries
8 diced dried apples or appricots or mandarin oranges
1 teaspoon creamy Dijon mustard
1 teaspoon honey
1/2 cup extra-virgin olive oil
For Salad:
12 cups baby spinach leaves, thoroughly washed
1 pound fresh, Old Windmill Dairy Chevre creamy goat cheese, divided into 8 equal medallions
1/4 cup extra-virgin olive oil
White pepper
1/2 cup pecans, toasted

FOR DRESSING: Pour balsamic vinegar into sauce pan and lightly heat until bubbles form on the edges. Remove from the heat and add the fruit to the vinegar and allow to steap for 10 minutes.

Remove the fruit using a slotted spoon from the vinegar and allow to dry. Take your goat cheese medallions and roll in the fruit and pecans.

Mix the balsamic vinegar in with the Dijon mustard, and honey and return to low medium heat. Than mix in the oil and remove from the heat.

FOR SALAD: Arrange the spinach leaves in beds on large individual serving plates.

Place the cheese medallions on top of the leafy spinach. Drizzle the dressing on top of the salad. Continue to decorate salad with remaining fruit and pecans. Serve immediatley.


Farmer’s Journal September 28, 2008

Old Windmill Dairy CSA delivers gourmet local foods to Albuquerque, Cedar Crest, Edgwood, Eldorado, Santa Fe and Tiejeras.

New Mexico Goat Cheese

New Mexico Goat Cheese

September 28, 2008

Hello CSA Member,

Thanks for your valued support. We hope this weeks Gourmet Box finds you in great health.

This weeks’ standard box includes:
Fat Boy Coffee
Old Windmill Dairy Cheese
Vine Ripened Tomatoes
Schwebach Fresh Cabbage
E Ranch Farm Fresh Eggs.
Pasta Divina Fresh Organic Pasta

Polish Cabbage Rolls Serves 8
Several medium sized cabbage leaves 1 cup uncooked white rice
½ cup water 1 medium onion chopped
1 medium bell pepper- chopped
1 can 16 oz whole tomatoes –drained
Or if you feel like challenge blanch your tomatoes to remove the skin and
In replace of the canned tomatoes.
1 pound lean ground beef uncooked ½ pound ground sausage uncooked
1 tsp minced garlic Dash salt & ¼ tsp salt
¼ Celery salt Dash of pepper & ¼ tsp pepper
16 ounce of tomatoe sauce
1 beaten egg

Combine ground beef, sausage, salt, celery salt, pepper, rice and one egg together. Form into ¼ to ½ cup ball size. Wrap with blanched cabbage leave. Mix 1 tsp of minced garlic, ¼ tsp of pepper, ¼ tsp of salt, tomatoe sauce and whole tomatoes together. Layer the cabbage roles in between the sauce in crock pot. If you do not have enough liquid fill crock pot with water. Be careful so it does not over flow. Turn on high and cook for approximately 5 hours or until meat is done and rice is tender. Best served fresh and hot. Sometimes a dolup of Chevre on top of your cabbage roll can enhance your eating experience.

Quick Pasta Dinner
Boil Water, place a tablespoon of olive oil in your water. Place pasta in the water and cook for two minutes. Remove the pasta and cool with running water. Add some hot water 1 tablespoon at a time to Old Windmill Dairy Chevre to thin out the cheese to a consistency that allows you to toss the cheese into the pasta. Add salt and fresh tomatoes to your liking. Dinner is served. Add grilled chicken or shrimp for a simple gourmet dinner.

In next weeks box you will find:
Old Windmill Dairy goat Cheese
Pasta Divina Fresh Organic Flavored Pasta
Vine Ripened Tomatoes
Schwebach Farms’ Squash
Pecos Foods Spicy Mustard

We sincerely hope you enjoy,
Old Windmill Dairy