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!
This simple salad topped with warmed goat cheese is a popular menu item in France. Use either our fresh Chevre or California Crottin.
Featured in Sunset magazine, this delicious recipe stuffs Poblano chilies with cheesy mashed potatoes. Serve with home-made bell pepper salsa, or cut prep time by purchasing prepared salsa. Our thanks to Barbara Schack, sister of the late Steven Schack, former co-owner of Redwood Hill Farm, for contributing this, one of our favorite recipes.