Enjoy this new “summer grilling” recipe from one of our favorite bloggers, Cookin’ Canuck Dara Michalski. I’m looking forward to trying the chipotle lime yogurt sauce on grilled veges as well!
Find Cookin’ Canuck at the blog and also connect on Twitter, Facebook, Pinterest and Google+
When we discovered Joy the Baker and these Feta & Sour Cream Scones from her website, I simply could not resist testing this recipe and sharing. I brought these little gems into the office this morning, warm out of the oven all buttery and flaky—yum! Needless to say they were gone in a flash! This is a great recipe. I used our sister-brand Green Valley Organics Lactose Free Sour Cream and fresh chives from my garden.
Calling all grocery shoppers…
Vegetarian Times editors need your help: for this year’s Foodie Awards, they selected 100 must-have veg products for all sorts of eating situations—from breakfast to lunch to a tasty evening treat. Now they wanna know YOUR favorites.
Drum roll please… Redwood Hill Farm Goat Yogurt is nominated for a Foodie Award this year! You can vote up to once a day in any or all categories from now until May 31, then look out for the winners in their October issue. Just by voting, you could win a $500 American Express gift card!
CLICK HERE and vote for your favorite Goat Milk Yogurt in Vegetarian Times’s 2014 Foodie Awards!
Real Simple Magazine editors name Redwood Hill Farm Goat Milk Yogurt winner in its national Yogurt Road Test
The choice of yogurts can be overwhelming for consumers, so the editors of Real Simple Magazine took it upon themselves to find the “cream of the crop.” In the “Traditional” category, Redwood Hill Farm was named head of the herd as “Best Goat
Milk Yogurt.” Its sister brand, Green Valley Organics received “Best Lactose Free Yogurt” honors.
“We are honored and thrilled that the Real Simple editors chose both of our yogurt brands as winners in their yogurt road test,” said Jennifer Bice, owner, Redwood Hill Farm & Creamery. “We take great pride in how are products are made and the ingredients we use. All of our products are made at our solar powered, Green Business certified creamery using only the highest quality milk from goats and cows raised on Certified Humane farms. We keep our ingredient list short and, well, simple.”
Read the entire PRESS RELEASE here.
2014 Spring Farm Tour: lots of happy memories…
The first weekend of our annual Farm Tours are behind me with a head full of happy moments shared with family, employees and a farm full of new friends. We’re all on our second cups of coffee this morning as we laugh and share stories of a great weekend!
Redwood Hill Farm customers from near and far drove up beautiful Thomas Road in Sebastopol to arrive at the farm, park in the olive and apple orchard and walk Apple Blossom Lane to enjoy a taste of farm living.
We worked with Food Writer Dina Cheney to provide information for her “Culture Club” yogurt category spotlight feature story which appears in the spring 2014 issue of SPECIALTY FOOD MAGAZINE.
You’ll find quotes from Redwood Hill Farm owner and CEO, Jennifer Bice, featured on pages 80 (on whole milk and natural yogurt with the fewest ingredients) and 82 (on probiotics going mainstream), and mention of both Redwood Hill Farm and our lactose-free brand Green Valley Organics, on page 81.
This in-depth, state-of-the-industry report provides many insights from the specialty yogurt industry including, fellow Northern California yogurt manufacturer Liam Callahan of Bellwether Farms.
Read the digital Issue HERE
Welcome, Rich Martin!
We’re excited to introduce our new Director of Marketing, Rich Martin. Rich’s experience in the local organic dairy industry will be invaluable to our Redwood Hill Farm and Green Valley Organics brands. Rich and his wife Jennifer are long-time residents of Petaluma, where they live with their two sons and daughter. Rich has long respected Redwood Hill Farm & Creamery, and is excited about developing new products for both our brands.
If you have new product ideas, Rich would love to hear them! Please send them on to us at email@example.com. You can read Rich’s full bio at our STAFF PAGE.
Enjoy this fine interview featuring Redwood Hill Farm owner and Cheese Maker Jennifer Lynn Bice by GOURMET BUSINESS FINE CHEESE & CHARCUTERIE Managing Editor James Mellgren which appears in his “Shop Talk Column” this month. Click here to read!
The Aisle to Freedom
I am always eager to try new pound cake recipe AND really love the recipe ideas and videos online at IFood TV. So when I saw a pound cake recipe in their newsletter recently, made with ricotta cheese, I immediately knew I had to try the recipe with our fresh chevre. Creamy and smooth with a similar texture to ricotta, I had a feeling Redwood Hill Farm Plain Chèvre would be a good swap.
And was it ever! The cake was dense, moist, with a lovely bright orange fragrance. The flavor was unique and rich and had me longing for a second piece. I brought the cake into the creamery office for a taste test and everyone agreed, soooooo good!
That cake was gone almost immediately.
Nutrition Information Per Serving:
Calories 373, Calories from Fat 150, Total Fat 17 g, (26.1% DV), Saturated Fat 10.2 g (50.8% DV), Trans Fat 0 g, Cholesterol 98.8 mg, Sodium 264.6 mg (11% DV), Total Carbohydrates 49 g (16.4% DV), Dietary Fiber 2.1 g (8.5% DV), Sugars 32.7 g, Protein 8 g, Vitamin A 11.1%, Vitamin C 3.8%, Calcium 16.6%, Iron 2.7%
Percent Daily Values are based on a 2,000 calorie diet.