Old Windmill Dairy


Now Accepting Applications for: Cheese Making Assistant and Office Administrator
February 13, 2011, 12:01 am
Filed under: Uncategorized

Job Opening – McIntosh, New Mexico

Now accepting applications for office administrator and production help. This position is split between secretarial administration and food production. Applicants will be expected to: answer phones, make appointments, provide customer service, perform simple data entry. For production applicants must be able to lift 50 lbs, follow directions and work on their feet for at least 8 hours. Computer experience and phone skill are a must. For more information please call 505-384-1034. Sundays are required. Flexible Work Hours.

Full Time Position – 40 Hours per week. $8.75 per hour.

Advertisements


OWD CSA Edition 20; April 25, 2009
April 17, 2009, 11:12 pm
Filed under: Uncategorized

chardIn this weeks Gourmet CSA bag:

Ross’ Garden Swiss Chard, Bok Choy, Carrots and Green Onions

Farmer’s Choice

Fat Boy Coffee or New Mexico Tea Company Tea

$12.00 of Old Windmill Dairy Cheeses

Swiss Chard

 

 

Ingredients

  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • Pinch of dried crushed red pepper
  • 2 large bunches Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips


Preparation

  • Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve.

 

 

 

 

Happenings Around the Farm

CSA member receive 20% off of OWD cheese classes. Please see our website. Book your reservation over the phone for your discount.

 

Sunday April 26, 2008 come visit us at Earthday. We will be at La Montanita Coop on Central and Carlisle Store.

 

 

 

Come check out our blue cheese. If you are a blue cheese lover you are in for a real treat. Manzano Blue Moon has been perfected. A great salty, creamy but crumbly blue cheese.

 

Famous Quotes

 

“Victory goes to the player who makes the next-to-last mistake.”

– Chessmaster Savielly Grigorievitch Tartakower (1887-1956)

 

 

 

 

 

Website Update

www.theoldwindmill.dairy

Your weekly CSA letters are posted under the farmers blog.

 

Have a nice week. Enjoy

 

Dairyman,

Ed



OWD CSAEdition 19; April 18, 2009
April 17, 2009, 10:37 pm
Filed under: Uncategorized

In this weeks Gourmet CSA bag:

Ross’ Garden Japanese Turnips, Swiss Chard, Bok Choy, Carrots and Green Onions

Local Bread and 1 Dozen Eggs

Fat Boy Coffee or New Mexico Tea Company Tea

$12.00 of Old Windmill Dairy Cheeses

Japanese Turnip Salad

turnips

For turnips

  • 3 tablespoons unsalted butter
  • 2 pounds medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
  • 1 1/2 cups water
  • 1 tablespoon fresh lemon juice


For bread crumbs

  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 cup fine fresh bread crumbs from a baguette
  • 1 tablespoon poppy seeds
  • 1 tablespoon chopped flat-leaf parsley
  • Braise turnips:
    Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).
  • Make bread crumbs while turnips cook:
    Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.

 

 

Happenings Around the Farm

Individual Farm Tours are now beginning. If you are a CSA member you are invited to come visit the farm. Please call ahead and make your reservation T 505-384-0033.

 

Sunday April 26, 2008 come visit us at Earthday. We will be at La Montanita Coop on Central and Carlisle Store.

 

 

Website Update

www.theoldwindmill.dairy

Your weekly CSA letters are posted under the farmers blog.

 

Have a nice week. Enjoy

 

Dairyman,

Ed



Old Windmill Dairy CSAEdition 18; April 10, 2009
April 10, 2009, 10:22 pm
Filed under: Uncategorized | Tags: , , ,

Edition 18; April 10, 2009

 

In this weeks Gourmet CSA bag:

Ross’ Garden Vine Ripened Tomatoes

Taos Farm Sprouts

Valley Garlic Company – Garlic Oil- or a substitute cheese

Pasta Divina Fresh Organic Pasta

Fat Boy Coffee or New Mexico Tea Company Tea

$12.00 of Old Windmill Dairy Cheeses

Goat Cheese Panini

panini-sand

If you are wondering what to do with all this amazing goat cheese try this delicious Panini/Grilled Cheese Sandwich.

 

  • Two slices of your favorite bread
  • A few sprouts
  • A dollop of your favorite chevre goat cheese smeared on your bread.
  • Toast in a Panini sandwich press or grill in your skillet.
  • For meat lovers add a little ham or chicken

 

Warm sandwich and serve with soup or salad.

 

To be absolutely certain about something, one must know everything or nothing about it.

Olin Miller

 

 

 

 

 

 

 

Happenings Around the Farm

Since February Michael and I have been very busy. The week of February 15-20 came and went so fast our heads were spinning. We had 100 kids born that week. We were up all hours of the night feeding kids and taking care of the does.

 

In March we kicked off the season with making Chevre. Our famous variety of cheeses are back. We have been making Chevre, Feta, Blue Cheese, Cheddar, Smoked Gouda, Prairie Cloud Reserve and Farm Cheese.

walkin-with-mom

 

Old Windmill Dairy welcomes Angela our newest intern. She has been very helpful with taking care of the kids and tending to the blue cheese and prairie cloud reserve. Please welcome her at the Santa Fe Farmers Market

 

The blue cheese is turning out phenomenally well. It should be ready to serve in another week or two.

 

Website Update

www.theoldwindmill.dairy

Your weekly CSA letters are posted under the farmers blog.

 

Have a nice week. Enjoy

 

Dairyman,

Ed



Nubian Kids are Here! Looking for fun on the Farm?

feedin-time2

Spring time has come early on the farm. Old Windmill Dairy has started the new season, as they welcome 30 new kids. Yesterday was a miraculous day as twelve does gave birth to triplets.

We are now half way through kidding. This means there will be plenty of milk to make cheese with in March. We will have fresh chevre available at the Santa Fe Farmer’s Market and in the La Montanita Cooperative stores.

We can’t wait to start back up with our mouth watering: Holy Chipotle Chevre (a smoke flavored sundried tomatoe chipotle cheese) , Chili & Hot Chevre ( a blend of green chile, garlic and jalapenos), The Great Caper ( a culinary delight of capers, garlic and goat cheese), and Pesto N Pine Nuts( another wonder goat cheese made with fresh pesto and pine nuts.

Michael and I are both excited to start making fresh goat milk Mozarzella. We have been doing a year’s worth of research in making Cheddar.

We are looking forward to perfecting the sharpness of our cheddar. With proper aging we hope to have cheddar that has a nice bite by mid August.

We are also welcoming small groups to help feed the kids and watch the kids being born. Please call the dairy for more information at 505-384-0033.

In March we will begin our first cheese classes. Please sign up to learn how to make various cheeses. Come join us as it is a lot of fun!

Come join our CSA as we begin the new season. We will have fresh goat milk cheeses, vegetable, tomatoes, coffee and tea, past and few other New Mexico culinary treats.



Old Windmill Dairy CSA and Puff Pastry Brie Recipe

Edition 16; January 4, 2009

 

In this weeks’ Gourmet CSA bag:

 

Old Windmill Dairy Cheeses

Schwebach Bolita Beans

Ross’ Garden Medley of vegetables

Onions

Farmers’ Choice

Old Windmill Dairy Soap & Lotions

Fat Boy Coffee or New Mexico Tea Company Tea

 

Recipe of the Week

 

 

briex 

Puff Pastry Baked Brie

   

The brie cheese melts inside the puffy crust for an elegant appetizer. Serve with apple slices, toast rounds, crackers, or other raw vegetables.

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

· 1 sheet puff pastry, thawed

· 1 round of brie cheese, about 1 pound in size

· 1 egg yolk mixed with 1 tsp water

Preparation:

Preheat oven to 400 F.puff pastry come to room temperature before beginning, about 20 minutes.puff pastry, and roll out to 1/8-inch thickness. Wrap dough around brie and trim away excess pastry. (Reserve excess pastry to cut decorative shapes.) Seal edges by pressing with your fingers. Place on a baking sheet seam-side down. Attach any decorative pieces of puff pastry in design of your choice. (At this point, you may cover it and refrigerate for up to 48 hours.)puff pastry brie with the egg wash. Bake 15 to 20 minutes until golden. Remove from oven and let rest for about 20 minutes before serving.

Let frozen

Lightly flour

When ready to bake, brush the

 

 
     
     
     

 briepizza

INGREDIENTS

  • 2 skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 (12 inch) prepared pizza crust
  • 1 1/2 cups cranberry sauce
  • 6 ounces Brie cheese, chopped
  • 8 ounces shredded mozzarella cheese

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
  3. Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes.

 

What is going on at the Farm?

Six weeks till the kids come. Though we are not milking we are taking time to prepare for this years production. We are working on fencing a larger corale. We are painting the floors of the milk parlor and the kitchen floor. The milking machine has been sent to the machine shop for yearly maintanence. We are also fixing a few plumbing issues.

 

Food for Thought

Great works are performed, not by strength, but by perseverance.

Samuel Johnson

 

 

 

 

Respectfully

Dairyman Ed



Old Windmill Dairy CSA, News Letter Edition 14

Edition 14; December 7, 2008

In this weeks’ Gourmet CSA bag:

2 Old Windmill Dairy Cheeses

Ross’ Garden Vine Ripened Tomatoes

Carrots

Spinach

Potatoes

Almond Toffee from Unique Baskets by Linda

Fat Boy Coffee or New Mexico Tea Company Tea

carrotsoup2

CREAM OF CARROT-CHEDDAR SOUP

2 tbsp. butter
1/2 c. finely chopped onion
1 lb. carrots (8-10), shredded
1 lb. potatoes (3-5), shredded
6 c. broth, vegetables or chicken
1/2 tsp. thyme
1 bay leaf
Salt & pepper to taste
1 1/2 c. milk (may use part cream)
1-2 c. cheddar cheese, shredded

Saute onion in butter in large soup pot. Add all but milk and cheese and simmer until vegetables are tender. Add milk and cheese, stirring until cheese is melted. Discard bay leaf. Serve hot with parsley sprinkled over.

http://www.cooks.com/rec/view/0,1748,157176-248201,00.html

What is going on at the Farm?

We are excited that our two year journey to Whole Foods was completed last Wednesday. Old Windmill Dairy Chevre can now be found at the Carlisle and Academy stores in Albuquerque. We are currently going through a test phase as Whole Foods is entering our bar codes and determining our price structure. It is our goal to have our cheese in the Santa Fe store early Spring of 2009. You may also find our cheese in the Whole Foods in Colorado as early as June 2009.

If you travel to the Houston area of Texas you might be delighted to know our Gouda and Prairie Cloud reserve maybe served in some of the cities finer restaurants. We are still working on the logistics but we are very hopeful.

Food for Thought

We do not quit playing because we grow old, we grow old because we quit playing.

Oliver Wendell Holmes

Zesty Wassail
Try this cheerful wintery wonderful Wassail. While most recipes use pineapple juice, I much prefer orange and lime juice. For additional spice add one star anise to this mixture.

2 quarts organic apple cider
1/2 cup orange juice
1/4 cup lemon juice
2 teaspoons whole cloves
3 cinnamon sticks
1 teaspoons ground nutmeg
2 oranges, sliced
2 lemons, sliced

Mix all ingredients and bring just to a boil, simmer for 10 minutes, or leave on the lowest heat (or in a slow cooker) to keep warm. Serve with orange or lemon slices, or a cinnamon stick. It is very tastey.

Respectfully

Dairyman Ed