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Peanut Butter Pistachio Goat Milk Fudge

Written by Sharon Bice on . Posted in Recipes

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

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.

Vegetable & Fresh Chèvre Gratin

Written by Sharon Bice on . Posted in Recipes

This rustic recipe has been a favorite of mine since my long-time friend and goat cheese lover, Helen Jackson, gave it to me a few years ago. It makes a great vegetarian dinner or side dish and shows off how versatile cooking with fresh chèvre can be. Tip: do use a mandoline for slicing vegetables if you have one—this recipe is best when the vegetables are sliced very thin.

California Drought and Redwood Hill Farm — Part 2: Conserving Water

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

Redwood Hill Farm Gravenstein Apple tree

At Redwood Hill Farm, we’ve been farming gardens and orchards just as long as dairy farming—nearly 50 years.

It is typical in Sonoma County to experience an extended dry period each summer without rainfall for many months. We are therefore accustomed to using water wisely and have implemented different water conservation systems which include composting, drip irrigation, reclaiming and reusing water, and dry farming. The severe drought conditions of the last four years have challenged us to perfect these techniques as we make the most of the water we have, now more than ever.

Rhubarb Upside-Down Cake

Written by Sharon Bice on . Posted in Recipes

We’ve combined fresh-from-the-garden rhubarb with a yogurt-vanilla cake batter, for a new dessert recipe that is as pretty to look at as it is delicious to eat. Enjoy this seasonal, easy upside-down cake with a scoop of homemade goat milk ice-cream for easy living! This recipe was adapted from a favorite of ours published by the New York Times. It’s a classic.

Your Top Sustainable Cheese Producer

Written by Sharon Bice on . Posted in Company News, In the News

We are thrilled to be in Issue 3 of Conscious Company Magazine as a handful of the nations top sustainable cheese producers! Redwood Hill Farm Owner and CEO Jennifer Bice was interviewed about her woman-owned company and her 45+ year commitment to sustainability and the environment.

You can pick up a copy at Whole Foods Market, Sprouts, Barnes & Noble, Books-A-Million, and other local retailers—you’ll be supporting sustainable businesses.

CLICK HERE to read the full article.

California Drought and Redwood Hill Farm

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

A load of Tagasaste ready to haul to the goats

Part 1:  Growing Our Own Drought Resilient Goat Feed – Tagasaste

Conserving precious water is on our minds as we are facing another year of severe drought in California. We’re resilient folks, and are constantly looking at ways in which we can do our part at the Farm as well as at the creamery. Redwood Hill Farm Manager Scott Bice’s most recent water-saving project on the farm is one we’re very excited about. We are now growing some of our goat’s feed, a drought-tolerant, leafy shrub called Tagasaste, right on the farm – and the goats love to eat it.

Recipe: Goat Cheese Stuffed Apricots

Written by Sharon Bice on . Posted in Recipes

Right now, late spring, is the time for apricots here in Sonoma County—and locally grown just picked off the tree don’t stay around at fruit stands of farmer’s markets for very long. Savor them while you can still find them!

At the farm we’re lucky to have young tree that produces a little more fruit for us each season. We’re growing peaches and nectarines in our orchard as well, and all pair beautifully with goat cheese, especially Redwood Hill Farm Chèvre.

Here is a simple yet elegant recipe that celebrates this great flavor combination. This recipe actually uses a blend of chèvre and cream cheese (but you could use all Chèvre if  you like). We prefer to use the cream cheese we make right here at our creamery; Green Valley Organics Lactose-Free cream cheese, but any good quality cream cheese will work. Experiment with your own favorite herbs, nuts and seeds, but remember to use a light hand so as not to overpower this classic fruit/cheese combo. Fast and easy to make for a crowd, too.

This recipe and variations were inspired by and reprinted with permission from the blog “In Erika’s Kitchen”.

Recipe: Lavender Blueberry Jam with Goat Cheese Crostini

Written by Sharon Bice on . Posted in Recipes

Lavender is blooming at our farm and local blueberries are ripening around the county. I was recently inspired to try this very seasonal and simple appetizer recipe courtesy of  Patty James Catering, of a lavender & blueberry jam on crostini spread with Plain or Three Peppercorn Chèvre goat cheese. It is fabulous! For a light summer supper, simply pair with a salad and a crisp, white wine or sparkling juice. Patty James is a nutritionist, chef and author whose blog and videos are simply wonderful. Click here to vist her blog “Healthy Kitchens, Healthy Lives”.