Old Windmill Dairy

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


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


Farmers’ Choice

Old Windmill Dairy Soap & Lotions

Fat Boy Coffee or New Mexico Tea Company Tea


Recipe of the Week




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


· 1 sheet puff pastry, thawed

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

· 1 egg yolk mixed with 1 tsp water


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





  • 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


  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






Dairyman Ed

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

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




Almond Toffee from Unique Baskets by Linda

Fat Boy Coffee or New Mexico Tea Company Tea



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.


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.


Dairyman Ed

Edition 13, CSA, Old Windmill Dairy Goat Cheese, Pumpkin Pie Chevre, Au Gratin Potatoes with Goat cheese

Edition 13; November 30, 2008


In this weeks Gourmet CSA bag:

Ross’ Garden Vine Ripened Tomatoes

1 Dozen Eggs from Estancia, NM

Pasta Divina Fresh Organic Pasta


Fat Boy Coffee or New Mexico Tea Company Tea

2 Old Windmill Dairy Cheeses


Radishes from Ross’ Garden




Au Gratin Potatoes with Goat Cheese

8 servings


·         2  teaspoons  butter      1  teaspoon  salt

·         3  garlic cloves, minced                        2  cups  2% reduced-fat milk

·         1  medium onion (about 5 1/2 ounces), thinly sliced

·         2 oz containers of Old Windmill Dairy Chevre

·         1/4  teaspoon  freshly ground black pepper

·         3  ounces  all-purpose flour (about 2/3 cup)

·         6  ounces  shredded sharp cheddar cheese (1 1/2 cups), divided

·         6  ounces  diced ham (about 1 1/4 cups)

·         3  pounds  peeled baking potatoes, cut into 1/8-inch-thick slices

·         Cooking spray


Preheat oven to 350°.

Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, Old Windmill Dairy chevre, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently. Add 4 ounces cheese and ham, stirring until cheese melts. Stir in potatoes.

Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining 2 ounces of cheese. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.


Food for Thought

So many of our dreams at first seem impossible, then they seem improbable, and then, when we summon the will, they soon become inevitable.

Christopher Reeves




Try our new pumpkin pie flavored chevre. It is great spread on bagels, ginger snaps or sweet apples.


What is going on at the Farm?

Michael and I had a wonderful holiday. We actually had 3 days off thanks to our reliable farm hands. We visited family in Galveston Texas.


We have been busy in the Kitchen 3 new awesome chevre flavors. Try these savory and sweet combinations: Holy Chipotle, Holiday Delight and Pumpkin Pie


I had the most delicious Twice Baked Sweet Potatoes this Thanks Giving at Tammy Lobaugh’s House in Galveston Texas. If you are up for something new here is the recipe:


14 Oranges

8 Medium sized Sweet Potatoes

1 cup Heavy Cream



Boil Sweet Potatoes until softly done. Peel Sweet Potatoes and mash with cream and cinnamon to taste approximately ½ tsp, then set aside. Cut oranges in half, juice then remove pulp leaving the half rind intact. Reserve freshly squeezed orange juice to add to the mashed sweet potatoes. Scoop the potatoe mixture into the orange halves. Place remaining potatoes in a 9×12 pan. Bake at 300 degrees Fahrenheit for 1 hour. Serve piping hot with a dollop of whip cream.



Here is some information regarding the tuber –Sun Choke in this weeks box. The Sun Choke/Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur, is a species of sunflower native to the eastern United States, from Maine west to North Dakota, and south to northern Florida and Texas.[1] It is also cultivated widely across the temperate world for its tuber, which is used as a root vegetable.[2]

It is a herbaceous perennial plant growing to 1.5–3 m tall. The leaves are opposite on the lower part of the stem, alternate higher up; the larger leaves on the lower stem are broad ovoid-acute and can be up to 30 cm long, the higher leaves smaller and narrower; they have a rough, hairy texture. The flowers are yellow, produced in flowerheads 5–10 cm diameter, with 10–20 ray florets, and are thought to smell like milk chocolate. The tubers are gnarly and uneven, typically 7.5–10 cm long and 3–5 cm thick, and vaguely resembling ginger root, with a crisp texture when raw; they vary in color from pale brown to white, red or purple.

Try this website for suggested Sunchoke recipes:




Dairyman Ed

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


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 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

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


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.


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


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



·         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


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.


 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



Farmer Ed.