Old Windmill Dairy


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

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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

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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.




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.
RECIPE INGREDIENTS
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

DIRECTIONS
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

RECIPE INGREDIENTS
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
Salt
White pepper
1/2 cup pecans, toasted

DIRECTIONS
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 Blog. Edition 3. October 5, 2008, Squash Medley

Old Windmill Dairy CSA delivers Gourmet Food to Albuquerque, Cedar Crest, Edgwood, Eldorado, Santa Fe and Tierjeras

Old Windmill Dairy CSA


Edition 3; October 3, 2008

 

The air is cool and breezy. The leaves are beginning to fall. Harvest time is upon us. This time of year apples, squash and other root vegetables are plentiful.

 

In this weeks Gourmet CSA box we have:

 

Apple Cider

Peach Tomatoes

Yellow Crook Neck Squash

Zucchini

Cucumbers

Feta

ExtraOrdinaire Chevre

Either Oregano or Garden Herb Fresh Pasta.

 

Goat Cheese Feta

Goat Cheese Feta

Here are some suggestions of how to prepare the harvest from this weeks box.

 

 

 

 

 

 

Squash Salad Medley

 

2-3 Yellow crook neck squash

1 Zucchini                     1 Cucumber

1 onion – optional         1/2 cup  Italian dressing.

 

Slice the yellow crook neck squash and zucchini thinly into round medallions, than peel the cucumber and slice into round medallions. Dice ½ of a medium sized onion. Warm up a skillet with olive oil and a dash of salt. Caramelize the diced onion first, than place the squash in a skillet and 1/3 cup of Italian dressing. Cook until squash is tender. Remove from a hot skillet place in a bowl with sliced cucumbers and the remaining Italian dressing. Toss to mix vegetables thoroughly and top with Feta cheese.

 

This weeks pasta can easily be enhanced with a few small steps in the kitchen. Start with caramelizing onions, garlic, celery and tomatoes. Might we suggest caramelizing the onions, garlic and celery in a warm skilled with ¼ cup of olive oil and a cube or ½ tsp of chicken bullion. This will add additional flavor to your meal. After cooking your pasta for two minutes in boiling water, garnish the divine pasta with the oil and vegetables you prepared. Adding fresh tomatoes will give your meal color, texture and complex flavors.

 

Farmer Michael suggests using ExtraOrdinaire chevre when you prepare Macaroni & Cheese.  Prepare your macaroni by precooking and than rinsing off in cool water. Mix a tub of

ExtraOrdinairy, 2 tablespoons of butter, a dash salt into your macaroni of choice. Placed mixture into 8×8 square pan. Top off the dish with traditional Cheddar or Parmesan. Bake the Dish for Approximatley 350 degrees for approximately 20 min or until cheese is slightly brown on top. Serve and enjoy while hot.

 

We hope you find this week’s box a pleasant treat. If the apple cider is too sweet you may want to mix a half of glass of juice with half glass of water to cut the sweetness.

 

Sustainable Farm Practices

 

There is much talk and controversy about what sustainable farm practices means to different farmers and consumers. We field questions all the time about how the goats are raised, what do goats eat and what do you do with your waste.

 

At the Old Windmill Dairy our goats are treated like pets. Each one is personally attended to. We pet them, talk to them and treat them as part of the family.  At birth they are individually bottle fed so the kids become comfortable with human interaction.  And at the same time they receive their mothers nutritional milk.

 

Nubian Kids

Nubian Kids

When the goats are weaned they graze on grasses and weed sprouts in the filed. Because New Mexico is aired and dry and the land yields very little new growth the goats are supplemented at milking time with top quality alfalfa and grains.

 

 

 

 

 

 

When goats eat healthy they produce our sweet creamy milk which is the most important ingredient in cheese. As you might know when you make cheese the bi product is called whey, which is the liquid that drains off the curds. One might think whey is waste. However in our case we have found several farmers who use this high protein liquid to feed their live stock.

 

Vegetable farmers have called upon us for our other bi product – manure. This top quality fertilizer is recycled at a few of the Estancia farms.

 

Here at Old Windmill Dairy, we believe sustainable farm practices include learning how to turn your waste into products that sustain life and nutrition. We believe both of our waste products produce healthy pigs and chickens while our manure provides and excellent fertilizer for vegetable gardens.

 

We hope this weeks box finds you healthy.

 

Farmer Ed.

 

 



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
Ingredients:
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

Directions:
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