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Recipe: Heart-Shaped Blini with Smoked Salmon and Lemon Caper Sour Cream

Written by Redwood Hill on . Posted in Recipes

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Use a squeeze bottle to create the heart-shape of these savory blini made with goat milk kefir. For the topping, 0ur sister brand, Green Valley Organics® ultra-creamy lactose free sour cream mixed with capers and zesty lemon adds the perfect touch. Make the batter a day ahead, or go a step further and make the blinis a day ahead, refrigerate and reheat on a baking sheet in a 300°F oven until warm. Got some gluten-free guests? Simply substitute your favorite gluten-free all-purpose baking flour blend and one teaspoon xanthan gum for the all-purpose flour. Buckwheat is gluten free. Be sure to have a thermometer on hand to assure the proper water and milk temperature.

 

Recipe: Kefir Chocolate Cake with Zucchini

Written by Redwood Hill on . Posted in Recipes

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Our CFO, Darlene Brazil, contributed this delicious chocolate cake recipe at the peak of zucchini season. It was a big hit in the office. If you’re looking for moist, rustic, doubly-chocolatey comfort-food, here you go. You will love the rich flavor of the cake made with goat milk kefir. Top this irrestible chocolate cake simply with sifted powdered sugar, or go rich with your favorite buttercream or cream cheese frosting. For a ‘better-for-you’ cream cheese frosting, try this favorite of the chef’s at Redwood Hill Farm: Classic Cream Cheese Frosting Using Chèvre.

Welcome To The Bleat Beat Blog: A Journal of Life At Redwood Hill Farm Goat Dairy

Written by Redwood Hill on . Posted in Life on the Farm

Eclair getting ready to be among the first to give birth this year

By Scott “The Goat Guy” Bice

It’s a warm, spring-like February evening in the barn as I await the first kids of the new year. A full moon is rising over Mt. Saint Helena, and the sounds of the milking herd browsing and ruminating fills the air. Hope Springs Eternal on the farm, and we are excited about the arrival of the adorable new kids, as well as their fresh-into-milk mothers, who will be our show goats for the new year and provide us with delicious milk to make our cheese and cultured products.

“Promote the Goat” at the Fourth Annual CUESA Goat Festival

Written by Redwood Hill on . Posted in In the News

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Hundreds of fans lined up to meet the “kids” from Redwood Hill Farm

San Francisco celebrated all things goat at the Fourth Annual Goat Festival held recently at the Ferry Plaza Building during its busy and popular Saturday morning farmers market. The festival was co-hosted by CUESA (The Center for Urban Education about Sustainable Agriculture) and the makers of a wide array of Northern California goat milk products.

Hundreds of fans lined up to meet the “kids” visiting the city from Redwood Hill Farm in Sebastopol, watch cooking demos featuring food made from goat milk, get free samples of goat milk soaps from Tierra Mia Organics and taste goat goodies from Redwood Hill Farm, Cypress Grove Chevre, Laloo’s Goat Milk Ice Cream, Happy Goat Caramel and Kidding Around With Chocolate.

Community Market Natural Foods Interviews Redwood Hill Farm

Written by Redwood Hill on . Posted in In the News

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Local natural foods market features Redwood Hill Farm in store news

Tell us about Redwood Hill Farm…

Redwood Hill Farm is a family owned business that produces natural goat milk yogurt, kefir, and artisan cheese in our Sebastopol solar-powered creamery. We have a beautiful herd of dairy goats on our Humane Certified® farm just a few miles from our creamery. We’re happy to mention that our farm is now solar powered as well!

How did the farm get started?

It was the beginning of the back-to-the-land movement, and my parents who had grown up in Southern California wanted to give a more rural lifestyle to their family. They bought an abandoned apple orchard in Sebastopol and moved us onto the land in 1964. As soon as the house was finished, my dad and grandpa built a small barn and we got our first goats (and chickens)!

We joined a local 4-H club and participated in lots of ‘projects’, but the goats quickly became everyone’s favorites. By 1968 we had given our small farm a name, Redwood Hill Farm. By the early 1970’s dad had built a small block dairy barn and we began bottling and selling raw milk in glass bottles to the then new natural food stores.

Redwood Hill Farm Featured on HGTV Gardens

Written by Redwood Hill on . Posted in In the News

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Buy Local: An Array of Farm Products Are Just a Click Away

From goat milk caramels to herb-infused soap, find out about America’s homespun harvest.

“It’s a locavore age, with many consumers deeply invested in the source and story behind everything from their face cream to their goat’s milk gouda. As food trends shift back to the land, farm-fresh products are gaining more traction. Family-owned farms offer a remedy to faceless corporations, and offer products crafted with consideration and care. From the old-world Italian “pork butter” (aka spallacia) created at Iowa’s La Quercia to the natural beauty products concocted by high-end Rhode Island apothecary Farmaesthetics, it’s a good time to celebrate the homegrown goodness offered up at farms across the country.”

Read the entire article at HGTV Gardens

The Times-Herald Newspaper Interviews David Bice on Goat Milk

Written by Redwood Hill on . Posted in In the News

The Times-Herald Interviews David Bice, Redwood Hill Farm

Goat Milk? Meet David Bice of Redwood Hill Farm, ambassador of foods made from the milk of frolicking goats

By Rayne Wolfe

Last summer, while helping to serve up dinner at a Sonoma County Farm Bureau fundraiser, a gentleman swore to David Bice that not only did he dislike goat cheese; he hated it. This didn’t worry Bice, who has run into bad culinary attitudes before at store demos and natural food trade shows.

“Often, this is a result of tasting a poorly made goat cheese many years ago, or goat milk that wasn’t fresh, at sometime way in their past,” said Bice. “Once a person gets past that negative ‘taste memory’ of long ago, and tastes whatever we make with an open mind, they are almost always pleasantly surprised.” 

Elite Runner Lauren Fleshman Chooses Redwood Hill Farm Goat Yogurt

Written by Redwood Hill on . Posted in In the News

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Women’s Running Magazine

“I’m picky about my yogurt. I want it minimally processed, sweetish but low in sugar (and no cheating with fake sugars), high in protein, creamy and not from a giant cow-milking factory (that grosses me out). Goat yogurt is high in calcium, and naturally low in lactose so it doesn’t mess with my stomach.”

~ Elite Runner Lauren Fleshman

Wall Street Journal Features David Bice of Redwood Hill Farm as the “Goat Whisperer”

Written by Redwood Hill on . Posted in In the News

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We Are Sonoma County – The Goat Whisperer

by Heather Irwin

Cult-worthy pinots and locally sourced menus are a given. But it’s the people that give Sonoma County a flavor all its own.

There’s an edgy vibe to its cultural scene and eclectic collection of towns and villages, which is a reflection of the people who call Sonoma County home — the entrepreneurial cast and crew who till the soil, grow the grapes (and milk the goats), have made the region’s award-winning wine and food scene what it is today. As original as Sonoma County itself, they bring to life a quirky sensibility, and an energy that is captivating and contagious.

Wall Street Journal, March 9, 2013 (PDF 1.37MB)