Archive for November, 2013
As part of a fundraising event recently for The Ceres Project, we hosted a “Mystery Tour” of 25 people who crawled the back roads of Sonoma County to learn, taste, and enjoy some baby goat love at Redwood Hill Farm! Thanks to Lorelei for the lovely blog post and pictures from a simply wonderful afternoon for all.
We are honored to donate probiotic kefir and yogurt to the meals program each week applaud founder Cathryn Couch, founder, for caring so deeply about local community.
Note: this blog post ran for the first time last fall. The farm was so beautiful, and this pumpkin pie recipe is so special, I’m sharing again for this Thanksgiving. Enjoy, and have a wonderful Thanksgiving feast with you and yours.
Thanksgiving is upon us…
and right on cue are blustery days, intense fall colors, and a sprinkling of rain showers to green up the fields on the farm. Recently on an extraordinarily fine day, I spent the afternoon with Jennifer and we made pie. Jennifer and I share a passion for cooking, along with Scott, David, Shelley and a few other siblings! As a large family growing up together on Redwood Hill Farm, cooking with fresh goat milk and seasonal produce from the garden each year became a natural part of our life. Now, some 45 years later, we all have favorite recipes when it comes to gathering for holiday meals and this pie is very special.
Update your classic holiday green bean casserole, using our goat cheese, lactose free sour cream, and fresh, in-season fennel and green beans.
“As a kid, my very favorite Thanksgiving dish was the green bean casserole. It still is, come to think of it. I suppose it’s one of the formative flavors from my childhood. Fast forward a few decades, and now that I’m pushing forty (gah!) and have changed how I eat, the notorious canned-soup version doesn’t really hold the same appeal for me. So what to do? Make a new dish that kicks the old one’s butt, that’s what!”
- Andrew Wilder, Eating Rules
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