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Recipe: Green Bean Casserole with Smoked Redwood Hill Farm Goat Cheese and Fennel

Written by Nancy Lorenz on . Posted in Recipes

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Update your classic holiday green bean casserole, using our goat cheese, lactose free sour cream, and fresh, in-season fennel and green beans.

“As a kid, my very favorite Thanksgiving dish was the green bean casserole. It still is, come to think of it. I suppose it’s one of the formative flavors from my childhood. Fast forward a few decades, and now that I’m pushing forty (gah!) and have changed how I eat, the notorious canned-soup version doesn’t really hold the same appeal for me. So what to do? Make a new dish that kicks the old one’s butt, that’s what!”

-  Andrew Wilder, Eating Rules

Read the complete post:

http://www.eatingrules.com/smoky-green-bean-casserole-fennel/

Recipe: Creamy Goat Milk Kefir Parsnip & Potato Mash

Written by Redwood Hill on . Posted in Recipes

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Who says holiday dishes can’t be healthy? By adding kefir and fibrous parsnips to traditional mashed potatoes your guests will enjoy up to a whopping 10 grams of fiber per serving without missing a beat. A tummy-taming pour of Redwood Hill Farm Goat Milk Kefir adds creaminess, a delightful tang and beneficial bacteria to boot. For a lactose free option use our Green Valley Organics kefir. Try our tempting add-ons to take this showstopper over the top.

Switch It Up, Switch It Out

We whipped up our Parsnip-Tater Mash with goat’s milk kefir because we love its creamy texture and rich tanginess. But if you’re out of Redwood Hill Farm Plain Goat Kefir or have a hankerin’ for cow’s milk products, our Green Valley Organics Lactose Free Kefir, Yogurt or Sour Cream make fine alternatives. Each adds an exceptional creaminess and nutty flavor without any lactose. Substitute the kefir and yogurt 1:1 and the sour cream 3/4 cup per every one cup of kefir. Substitute Redwood Hill Farm Plain Goat Yogurt 1:1 too!

Recipe: Persimmon and Chèvre Tart

Written by Redwood Hill on . Posted in Recipes

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A Redwood Hill Farm favorite!

This recipe has been a favorite for as long as we can remember. There is an amazing persimmon tree on the farm, each year it gifts us such an abundance of fruit AND the fall color is spectacular (it’s fall and I must get a picture soon and post it here). This tart has it all, great contrast of tart and sweet, the creamy chèvre just shines and it’s beautiful to look at before slicing for your family or guests.

Baking with the seasonal harvest is such a great way to celebrate…please let us know how YOU like this recipe!