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Savory Muffins with Feta and Fresh Basil

Written by Sharon Bice on . Posted in Recipes

SavoryFetaMuffins-TopView

Surprise your family with a different breakfast idea: the savory muffin. It will fill your kitchen with the warm and earthy fragrances of basil, feta cheese and freshly baked bread, welcoming late risers as they pile out of bed. We suggest serving these muffins with honey butter, which creates a beautiful combination of sweet and savory and enhances the contrast of the tender crumb with the crunchy, seeded muffin top. This recipe was inspired by the Hummingbird Bakery Cook Book, which was published by the legendary Hummingbird Cupcake Shops in London, where it first appeared.

Roasted Vegetable and Feta Galettes

Written by Sharon Bice on . Posted in Recipes

red-pepper+egg-galette_Yotam_Ottolenghi

Baked egg in puff pastry on a bed of fragrant, roasted vegetables and a creamy base of savory feta, heavenly! And quite easy to make. Serve this savory pastry as an appetizer, or alternatively, with a lightly dressed green salad as a perfect spring brunch entree. We suggest pairing it with Champagne or other dry sparkling wine. Your guests will be delighted.

We’ve adapted this recipe from the cookbook “Jerusalem” by Yotam Ottolenghi and Sami Tamimi to include our feta.

From Redwood Hill to Hawaii

Written by Sharon Bice on . Posted in Life on the Farm

SweetLand_EmmaBello

Young Emma Bello Brings Dairy Goats and Cheese Making to the Islands

Shared by David Bice

When we sample our goat milk cheeses at events or stores, people often say, “I wish I had goats!” or “My dream is to have goats one day and make cheese”. For most, it remains a dream. For Hawaii’s Emma Bello, it’s a dream come true.

Homemade Kefir Ranch Dressing

Written by Sharon Bice on . Posted in Recipes

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Cheers to a fresh and healthy
New Year!

Here is a way to pump up your intake of health-boosting vegetables and probiotics: Pair your leafy greens with homemade Ranch dressing. Originally calling for buttermilk, we’ve substituted our Plain
Goat Milk Kefir
in this Ranch dressing recipe and love the result. Use over fresh lettuce greens, as a dip for raw vegetables, or as a dressing for potato salad and coleslaw.

This recipe was adapted from one at Huffingtonpost.com

A Brief History of the Saanen Dairy Goat from Switzerland

Written by Sharon Bice on . Posted in Life on the Farm

RedwoodHillFarm_Saanen

Not all goat milk is the same – there are variations in volume, components, water content and butterfat depending on the time of year and on the type of goat breed. Of all breeds, Alpine and Saanen dairy goats are the top producers by volume. Milk from the Nubian dairy goat breed on the other hand, tends to be a bit higher in butterfat. To make our yogurt, kefir and cheeses consistent and delicious in flavor, we combine goat milk from Redwood Hill Farm and seven other family farms, sourcing milk from La Mancha, Nubian, Alpine, Oberhasli, and Saanen goats.

Honoring Zimba

Written by Sharon Bice on . Posted in Life on the Farm

OldZimba_InBarn

Our Zimba passed away at the old goat age of 12 years with friends, herdmates, and sister Zoe by her side

Born in the Spring of 2002 in a kidding that produced twin does, Zimba (SG Redwood Hills Ransom Zimba) is the daughter of the sweet doe Grand Champion Redwood Hills Samurai Zariba and her sire, the wild and reckless buck Willow Run Atlas Ransom.

The Olive Harvest at Redwood Hill Farm

Written by Sharon Bice on . Posted in Life on the Farm

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In Italy there are many festivals in November to celebrate the olive harvest, when family and friends gather to harvest the plump green and purple fruit by hand.

It was a cold but sunny morning three years ago, when we started our own family tradition: picking the fruit of our young trees by hand to make “green gold”—the buttery, peppery, and delicious olive oil.

Peanut Butter Pistachio Goat Milk Fudge

Written by Sharon Bice on . Posted in Recipes

RedwoodHillFarm_GoatMilkFudge

Fudge for the holidays, with a twist: made with cultured goat milk kefir

We’ve added pistachios to a classic peanut butter fudge recipe using our fresh, award-winning, plain goat milk kefir instead of evaporated milk. The goat milk kefir works beautifully—the resulting fudge is smooth, creamy with a nice peanut-butter flavor and a hint of tartness. Chopped, unsalted pistachios give just the right amount of contrasting “crunch” to the creamy confection and are very pretty sprinkled over the top as a garnish. Adapted from goat milk fudge recipe on food.com.

This fudge makes a great homemade gift—just be sure to save some for yourself.

Avocado Kefir Smoothie

Written by Sharon Bice on . Posted in Recipes

RedwoodHillFarm_AvocadoKefir_Smoothie

New research finds that eating an avocado per day, as part of an overall diet rich in healthy fats, may help cut the bad kind of cholesterol, known as LDL. “The avocado is this nutrient-rich, power-packed fruit that’s full of monounsaturated fat,” CBS News medical contributor Dr. Tara Narula, a cardiologist at Lenox Hill Hospital in New York, says. “It also has fiber and antioxidants in it. It’s high in potassium, and vitamins. It’s low in sodium, cholesterol and sugars.” Plus, she noted, “the ancient Aztecs thought it was an aphrodisiac, if you need another reason to eat them.”

Creamy, probiotic-rich goat milk kefir provides the perfect base for this thick, nutrient packed green smoothie. You’ll get the benefits of goat milk, plus the powerful nutritional boosts from avocado, quinoa, banana and cucumber.