At Redwood Hill Farm we’re reducers, reusers, recyclers… and composters!
With a bit of time, kitchen scraps, plant clippings, and straw & hay from the barns turns into what we love to call “black gold”! It’s part of our ongoing commitment to the environment of our community, and our constant striving to be as “green” as we possibly can.
This commitment has enabled us to recently receive certification and recognition as a Sonoma County Green Business, and the news on our Green Business Certification was the lead news item in The Press Democrat’s Agriculture Briefs , Sunday December 15.
The Sonoma Green Business Program (www.sonoma-county.org/sonomagreen) is a partnership of government agencies and utilities that assists, recognizes, and promotes local organizations, focusing on small to medium-sized consumer-oriented businesses who voluntarily operate in environmentally responsible ways. Certified participants must be in compliance with all environmental regulations and meet program standards for conserving resources, preventing pollution and minimizing waste. Select here to download more about our new certification.
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.
The following recipe is from the Ceres Project’s “Nourishing Connections Cookbook”. Fresh and delicious because it’s made with Redwood Hill Farm Goat Milk Yogurt and Goat Milk Kefir, this dip pairs equally well with crackers or crudite!
“Nourishing Connections Cookbook” is available!
We have a copy at Redwood Hill and I find myself picking it up often when looking to be inspired for a creative nourishing meal or from the heartwarming writing on improving my own diet. The links & resource section are wonderful as well.
Drum roll please…
Official results for the 2013 Sonoma County Harvest Fair are in! We’re thrilled to announce Redwood Hill Farm Artisan Goat Cheeses once again were awarded top honors with Three Peppercorn Chevre AND Raw Milk Feta both taking away DOUBLE GOLD awards!
For over 38 years, attending the Harvest Fair has been a tradition for both local and out of town guests. Wine and food lovers from as far abroad as South America, India and even Australia, plan their visit to Santa Rosa each October, to sample the county’s bounty. This is our local celebration of the best Sonoma County has to offer in food, wine, and beer. To be awarded top honors in a field of amazing food producers is exciting for all of us at the creamery and farm.
Congratulations to our incredible Farm Team!
It was a wonderful Sonoma County Fair goat show for Redwood Hill Farm. We were honored to receive many awards, including the coveted Supreme Best Doe in Show award as SGCH Rima (pictured) won it against some amazing competition. Winning this award at our prestigious State and County Fair in the same year, is another great accomplishment in this Doe’s storied career.
This lovely cake was adapted from a favorite cookbook of mine, The Heritage of Southern Cooking by Camille Glenn. It is a family heirloom cake of hers and we think it will become a favorite with your family too! The original recipe calls for chopped, cooked, pitted prunes but the spices in it begs for trying pineapple or even cooked, chopped peaches as an alternative. The fruit may vary in the amount of moisture it gives to the batter, so if the batter looks a little loose after adding the fruit of your choice, add a tablespoon or so of flour.
I am showing the cake here with a delicious goat cheese Cream Cheese Frosting which is a perfect complement. This recipe, along with the original recipes suggested frosting, Caramel Kefir, are both in our dessert section. Remember: Redwood Hill Farm plain goat milk kefir is a perfect substitute for buttermilk in any recipe! The original recipe states that this cake is delicious served without frosting if desired.
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.
Cream Cheese Frosting is a classic for spice or carrot cakes. An alternative we love is substituting Redwood Hill Farm Plain Chèvre goat cheese for the cream cheese.
Chèvre is a fresh, light-textured, rindless goat cheese that is similar to cream cheese but softer and fluffier with only 1/3 of the fat and calories and it’s delicious in recipes like this one! Try this recipe with award-winning Redwood Hill Farm Plain Chèvre the next time you’d like a delicious and unique frosting for your special cake.
This very pale caramel frosting is a bit sticky, but it has an exquisite flavor! Of course we prefer it made with Redwood Hill Farm Goat Milk Kefir but you can substitute buttermilk as well. Delicious on Fruit and Spice Cake.
Who brought in those luscious brownies to work today? I can smell them from my desk, All chocolatey, chewy goodness! And chocolate, coupled with February means that Valentines Day is near. Naturally, sweet treats come to mind. But very special doesn’t have to be about sweet. Luscious, savory goat cheese just as is or in a simple recipe that showcases it’s unique flavor, aromas, and texture, can be a very special offering for your favorite someone.
Our vanilla goat milk yogurt is a wonderful ingredient in the Valentines Day cake here, and can be used in nearly any recipe calling for milk, buttermilk, or sour cream. Yogurt or kefir will lend a delicious, tender crumb to your baked goods and delicious, mild tang to cream pies and puddings. And possibly best of all? You will be able to enjoy a sweet treat with your loved ones that is truly of the “heart”: heart healthy!