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Recipe: Redwood Hill Farm Kefir & Yuzu Jam Donuts

Written by Sharon Bice on . Posted in Recipes

Donuts for Chinese New Year made with Redwood Hill Farm plain goat yogurt

Donuts… deliciously crispy on the outside and fluffy on the inside.

This donut recipe uses a lucky Chinese ingredient eaten on New Year’s Day: orange. The recipe calls for yuzu jam, made with Asian citrus, but you can use any citrus jam that is readily available such as orange marmalade. Oranges and tangerines bring luck, wealth and success to all those that eat them during the New Year.

Redwood Hill Farm plain kefir is the secret ingredient here. The batter should be slightly thick and donuts fried over a low-medium heat to make sure they are completely cooked and fluffy on the inside. You can either mix the yuzu jam in the batter or drizzle over the donuts while still warm. Sprinkle generously with powdered sugar (optional) for extra sweetness.

Happy Year of The Goat, we hope it is filled with luck and delicious new recipes for you!

Come visit Redwood Hill Farm in 2015

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

Farm Tour illustration

We’ve set our annual Farm Tour dates and hope to see you

Mark your calendars and please join us this year as we celebrate life on our goat farm. Our dates have been set, and we hope you will be able to join us in beautiful west Sonoma County, a truly magical place in springtime.

Recipe: “Lucky 8” Salad With Goat Yogurt Peanut Sauce

Written by Nancy Lorenz on . Posted in Recipes

Redwood Hill Farm "Lucky 8" Salad with Goat Milk Yogurt Peanut Sauce

The number “8” is very lucky for the Chinese, so it’s not unusual to find a delicious dish with eight special ingredients on the table during Chinese New Year. Traditionally, eight ingredients like bamboo shoots, bean shoots and other “lucky” ingredients are stir-fried together to make something truly delicious.

You can choose any ingredients you love, but we like the crunch of the cucumbers, the slightly spicy radish wedges and the sweetness of the tomatoes when paired with the peanut and goat yogurt sauce. The egg ribbons add an Asian flavor to this salad, and the addition of fresh herbs give an added freshness with every bite. The carrots are also important since they are thought to bring luck.

Jennifer Bice named 2014 Leadership in Agriculture Award Winner

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

Jennifer will be honored at the 42nd Annual Ag-BBQ

We’re so happy to share that the Santa Rosa Chamber of Commerce recently announced Redwood Hill Farm owner and CEO Jennifer Bice will receive the Leadership in Agriculture award at this year’s Agri-Business BBQ on July 29th! The 42nd Annual Agri-Business BBQ honoring the diverse and pivotal role of the agriculture community in shaping the quality of life here in Sonoma County, will take place at Shone Farm, Santa Rosa Junior College’s 365-acre outdoor learning laboratory. Select HERE for more details on the awards event in July.

Jennifer began showing and learning about dairy goats as a young Sonoma County 4H member

Jennifer began showing and learning about dairy goats as Sonoma County 4-H member

In 1978, Jennifer Lynn Bice assumed ownership of Redwood Hill Farm & Creamery, Inc., the family farm and Grade A goat dairy the Bice family started in Sonoma County in 1968, and never looked back. Along with her late husband, Steven Schack, Jennifer expanded the business to produce a greater variety of goat milk products, and diversified the dairy goat-breeding program.

Today Redwood Hill Farm is owned and operated by Jennifer, along with five of her siblings that worked to establish Redwood Hill Farm in the 1960’s.  In addition, more than 50 dedicated employees now run the day-to-day operations at the Certified Humane® farm and state-of-the-art organic creamery in Sebastopol. Promoting the benefits of goat milk products and developing a genetics program of excellence for the Redwood Hill Farm herd remain her top priorities, and this commitment has positioned Redwood Hill Farm at the forefront of the dairy goat industry.

Pennyroyal Farm Cheesemaker Awarded Jennifer Bice Grant

Written by Sarah Silverman on . Posted in Company News

Huge congratulations are in order for Erika McKenzie-Chapter of Pennyroyal Farmstead & Winery. Erika is the first recipient of the Jennifer Bice Artisan Dairy/Cheesemaker Grant Award, a $10,000 scholarship created by Redwood Hill Farm & Creamery’s founder, Jennifer Bice, with the intention to mentor and support the next generation of cheesemakers in California.

Erika will use the funds to purchase equipment to improve productivity and efficiency on the farm, allowing her to increase production of her farmstead cheese.

Read the full announcement from the California Artisan Cheese Guild below:

 

Pennyroyal Farm Cheesemaker Awarded Jennifer Bice Grant

Today the California Artisan Cheese Guild (CACG) is pleased to announce the recipient of the first Jennifer Bice Artisan Cheesemaker Grant Award. Erika McKenzie-Chapter, co-owner and head cheesemaker of Pennyroyal Farm, located in Boonville, California (Mendocino County) has been chosen from a field of ten CACG member applicants. Applications were reviewed by the California Artisan Cheese Guild’s Selection Committee and will be administered through CACG. Pennyroyal Farm began making farmstead goat cheese in 2012 under the leadership of Ms. McKenzie-Chapter.  Pennyroyal Farm is home to more than 100 goats, and 100% of their milk is used to make award-winning fresh and aged goat cheese.

The first-time grant award of $10,000 is a generous gift provided by Jennifer Bice, founder of California’s esteemed Redwood Hill Farm & Creamery, with the intention to mentor and support newer cheesemakers and dairy farmers in California. Bice helped establish the California Artisan Cheese Guild in 2006 and served as a founding board member. The Grant Award stipulates that the recipient be a CACG member, and that funds be used for creamery or farm infrastructure, or for education that relates to improving farming or business practices. “I remember how difficult it was when I started my own business many years ago,” says Bice. “I want to give back to the artisan dairy and cheese industry to help educate cheesemakers whenever I can.”

As dairy co-owner and head cheesemaker of Pennyroyal Farm, Erika McKenzie-Chapter manages the dairy and creamery.  Business partner Sarah Bennett oversees the vineyard, a flock of chickens, and a tasting room that sells their cheese and wine. A graduate of UC Davis with degrees in Animal Science and Animal Biology, McKenzie-Chapter dedicates time to teaching cheesemaking and animal care to hobbyists while contributing timely milk component data to research. “I am thrilled to receive this magnanimous award from Jennifer Bice,” says Ms. McKenzie-Chapter. “We are a young, growing company and these funds will help us purchase equipment, some of which I thought would take years to be able to afford, that will improve productivity and efficiency on the farm, and allow us to increase production of our farmstead cheeses,” she adds. The farm was named for the wild pennyroyal mint that carpets the sixty-acre farmstead and vineyard in Anderson Valley.

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About the California Artisan Cheese Guild (CACG)
CACG is the state’s only nonprofit dedicated to sustaining California’s artisan cheesemaking community. With a mission to celebrate the quality and diversity of artisan cheeses through partnerships, outreach and education, CACG provides education and networking opportunities for cheesemakers retailersenthusiasts, and extended industry professionals.

Ever notice goats have rectangular pupils? Here’s why

Written by Sarah Silverman on . Posted in Life on the Farm

Zulu photo

If you’ve ever seen eye-to-eye with a goat, you may have noticed something different. Some people may even find their gaze outright unsettling. That’s because the goats’ pupils are horizontal—not circular like ours, or vertical like a cat’s.

Why have goats evolved this peculiar trait? According to scientists at the University of California, Berkeley, the shape of goats’ pupils can be traced back to their place in the food chain.

Goats are herbivores, and need to be able to protect themselves when a predator comes along. A broad line of sight, aided by wide, rectangular-shaped pupils, allows them to see danger approaching from their peripheral vision.

Their eyes also have a remarkable ability to “rotate in the head to maintain parallelism with the ground,” says Martin Banks, the lead researcher on the University of California study. This means that when goats bend their head down to graze, their eyes stay level with the horizon, allowing them an even better view of encroaching danger.

Horizontal pupils are one of the many things that make goats unique, and in our opinion, reason to love and protect them all the more!

Jennifer Bice Inducted into Elite Cheese Making Society

Written by Sarah Silverman on . Posted in Company News

While some of us consider all cheese makers to be saints, there’s only one patron saint of cheese making: Saint Uguzon. In January 2017, Redwood Hill Farm & Creamery Founder Jennifer Bice was inducted into an elite international order named for the saint, the Guilde International des Fromagers and Confrérie de Saint-Uguzon.

At a ceremony in San Francisco, Jennifer was honored alongside 11 other cheese experts and aficionados at the Garde et Juré (Guard and Judge) level. The mission of the Guilde, also known as the Brotherhood of Saint Uguzon, is to preserve the standards and traditions of the ancient art of cheese making.

Who was Saint Uguzon?Guilde des Fromagers Confrerie de Saint-Uguzon

According to legend, Lucio Uguzo was a poor shepherd who lived in the Italian Alps around the year 1200. He is credited with discovering thermal caseification, a heat process that increases cheese yields from milk. Uguzo distributed the extra cheese to those less fortunate, which raised the suspicions of his thrifty master. He left to work at a neighboring dairy, where his cheese bounty continued to flourish. Unfortunately, this enraged his first master so much he murdered poor Uguzo. Saint Uguzon is celebrated with a feast every year on his birthday, July 12th.

Creation of the Guilde

In 1969, master cheese maker Pierre Androuët created the Guilde International des Fromagers and Confrérie de Saint-Uguzon as a way to honor the patron saint and uphold the traditions of artisan cheese making. Internationally renowned cheese expert Roland Barthélemy succeeded Androuët as Guilde president in 1992, and was present at the January ceremony to bestow medals on the 12 inductees. The prestigious society, headquartered in France, now has chapters in 37 countries. Members include cheese mongers, producers, refiners, chefs, food scientists, journalists, and artists.

group photo

Continuing the Legacy of Cheese Making

Guilde des Fromagers certificateThis honor is one of many for Jennifer Bice in a lifetime of artisan cheese and dairy making. Over the course of her career, she has created a number of award-winning cheeses and was inducted into the American Cheese Society Academy of Cheese in 2011 as one of eight pioneers of artisan goat cheese in the United States.

As Jennifer shifts her focus to supporting the next generation of cheese makers, she has put in place an annual $10,000 scholarship to a deserving individual involved in the field of artisan dairy or cheese making. The grant will be administered by the California Artisan Cheese Guild and will be awarded for the first time in the summer of 2017.

As part of her succession plan for retirement, Jennifer will also pass on recipes and cheese making equipment for her French-style and fresh goat milk cheeses to fellow Guilde des Fromagers inductee Seana Doughty of Bleating Heart Cheese, ensuring that cheese lovers will continue to enjoy Redwood Hill Farm’s signature flavors for years to come.

Yogurt-Marinated Grilled Shrimp

Written by Sarah Silverman on . Posted in Recipes

Is there anything better than grilling as the sun goes down, drink in hand, equipped with a recipe that takes minutes to pull together? With a bit of prep the night before, you can have these succulent shrimp on the table in no time.

Redwood Hill Farm goat milk yogurt lends a creamy note to the bright flavors of lemon and garlic, resulting in a subtle, perfectly balanced dish. Serve with an heirloom tomato salad, and you’ve got a perfect, no-fuss summer meal.

 

New tour schedule at the original Redwood Hill Farm

Written by Dave Philp on . Posted in Life on the Farm

For 2017, we created a new system for our farm tours. Instead of hosting two large open-house weekends per year, we now have an expanded schedule in 2017, offering tours from April through June that are smaller, more educational and guided by farm staff. Please know that all tours now require advance reservations.

For tour information and reservations, please visit https://redwoodhillfarm.org/tours/visit-the-farm/

For many years past, we opened up the farm to the public for large events for two weekends, including Mother’s Day. Last year alone we hosted more than 1,500 over the course of four days. You may understand that such numbers can create quite a bit of stress on the animals, on our staff, and also the farm grounds.

Our goal has always been to make the farm accessible, to educate people in our community about goats and farming and also on how we grow our food and we feel that this new schedule will be more effective in accomplishing that. For years, cuddling our baby goats and seeing our farm has been a Mother’s Day tradition for many people in our area. Please sign up to join us on Mother’s Day Weekend before it’s booked up, or reserve other tour dates over the next several weeks.

While on one of our guided tours, you can experience the incredible diversity at Redwood Hill Farm, including our fruit orchard, olive grove and hopyard, and learn about our honeybees and chickens. See sustainability in action, from our solar array and rainwater catchment tanks to our pioneering use of Tagasaste, an innovative drought-resistant goat fodder crop.

While we grow a great variety, the goats are the stars at Redwood Hill Farm. See a dairy demonstration and try your hand at milking a goat. The goat kids love all the cuddling and attention! An educational “hands on” tour for about 90 minutes, you’re welcome to bring a picnic and enjoy our peaceful, western Sonoma County Farm after the tour concludes.

Each tour day we’ll feature all kinds of farm-grown goods for sale. Take home cackling fresh eggs, our own honey and estate grown olive oil, along with fresh cut flowers and whatever we’re harvesting. The goat kids are waiting to jump in your arms, so get your boots on and join us at the original Redwood Hill Farm. Thanks for carpooling, and please check our website regularly for updates and to reserve your spot.

https://redwoodhillfarm.org/tours/visit-the-farm/

Jennifer Bice’s Cheese Making Legacy a Gift to a New Generation of Cheese Makers

Written by Sarah Silverman on . Posted in Company News

Download a PDF of this announcement

Redwood Hill Farm & Creamery to Partner with Bleating Heart Cheese to Continue Production of French-Style and Fresh Cheeses

February 2, 2017 (Sebastopol, CA)

Jennifer Bice, pioneering goat milk farmer and master cheese maker, as well as Founder & Managing Director of Redwood Hill Farm & Creamery, announced today a plan to ensure that her legacy of cheese making continues with the next generation. Redwood Hill Farm & Creamery’s French-style cheeses, made since 1994 at Jennifer’s farm and since 2004 at its Sebastopol creamery, will ensure continued production in the hands of local artisan cheese maker, Seana Doughty of Bleating Heart Cheese in Tomales, CA.  Jennifer Bice will also establish an annual scholarship for aspiring young cheese makers.

Over the course of her career as a cheese maker, Jennifer Bice has created a number of award-winning, French-style and fresh goat milk cheeses including Bucheret, Terra, California Crottin and Chèvre.  As part of her succession plan for retirement, she will pass on recipes and cheese making equipment to fellow cheese maker Doughty, ensuring that cheese lovers will continue to enjoy Redwood Hill Farm’s signature flavors for years to come.

All of the goat milk for these cheeses will continue to come from Jennifer’s 300 dairy goats at her own farm in Sebastopol. Production of French-style, rind-ripened goat milk cheeses will cease at the Sebastopol creamery and is expected to begin again after Bleating Heart Cheese has adapted its production capacity and schedule in 2018. Bleating Heart Cheese will continue making all of its current cheeses, while adding these new recipes over time. Bice’s line of traditional goat milk cheeses, including Aged Cheddar, Smoked Cheddar and Goat Milk Feta will remain for sale under the Redwood Hill Farm label.

“In my heart, I have and will always be a farmer and a cheese maker,” says Jennifer Bice, “Looking to the future, I want to make sure my cheeses live on and that the next generation of cheese makers, especially women, get the support they need in the marketplace. My life focus will return to my goats, which is where I started at the age of sixteen.”

In addition, Jennifer Bice has put in place an annual $10,000 scholarship to a deserving individual involved in the field of artisan dairy or cheese making to provide support in ongoing education, and investments in creamery and farm infrastructure. The grant will be administered by the California Artisan Cheese Guild and will be awarded for the first time in the summer of 2017. Details on how to apply are forthcoming.

Retiring from hands-on cheese making of Redwood Hill Farm’s French-style, rind-ripened cheeses and Chèvre is the second step in Jennifer Bice’s journey of succession planning after selling her business to farmer-owned dairy maker Emmi of Switzerland a little over a year ago.

 

About Redwood Hill Farm & Creamery

Located in Sonoma County among the picturesque redwood trees of the Northern California Coast, 60 miles north of San Francisco, Redwood Hill Farm & Creamery is a different kind of dairy. It began in 1968 as a small, family farm run by the Bice family, producing delicious, award-winning goat milk dairy products and is operated by Founder Jennifer Bice to this day. Excellence is a top priority and Redwood Hill Farm & Creamery takes pride in producing the best tasting, least processed goat milk yogurt, kefir and artisan cheeses. The company focuses on supporting Sonoma county workers and community organizations, small-scale dairy farmers, and the dietary needs of consumers.

Also made by Redwood Hill Farm & Creamery is its sister brand, Green Valley Organics. Green Valley Organics’ lactose-free, real dairy yogurts, kefirs, sour cream and cream cheese were created so people with lactose intolerance could bring real dairy back into their lives, enjoying its health benefits and great taste free of digestive troubles.

Both Redwood Hill Farm and Green Valley Organics dairy products are made at the company’s certified organic, solar-powered creamery in Sebastopol, California, with milk that carries the Certified Humane Raised and Handled® label. Redwood Hill Farm was the first goat dairy in the United States to become Certified Humane in 2005.

# # #

Media Contact:

Sarah Silverman
media@redwoodhill.com
(707) 823-8250 ext. 128

 

What Makes a Winning Dairy Goat?

Written by Sarah Silverman on . Posted in Life on the Farm

We’ve come to the end of another successful goat show season at Redwood Hill Farm, with championship wins at the California State Fair, the Sonoma County Fair, and others under our belt. Have you ever wondered what it takes to raise an award-winning dairy goat? Here, we’ll take you on a visual tour of our herd, and explore some of the qualities that make our goats champions.

Since the beginning, the goal of Redwood Hill Farm’s dairy goat breeding program has been to achieve “the winning combination of milkability and showability,” a term coined by the late Steven Schack, who started Redwood Hill Farm & Creamery with Jennifer Bice in 1978. Jennifer’s passion for dairy goats began at a young age, when she and her nine younger siblings raised dairy goats as 4-H projects on their parents’ small farm in Sebastopol, CA. For Jennifer and the other Bice children, attachment to these smart and personable animals came naturally.

Jennifer Bice with Dakota dairy goat

Founder of Redwood Hill Farm & Creamery, Jennifer Bice, with her Grand Champion Nubian dairy goat, “Dakota”

While expanding Redwood Hill Farm’s line of goat milk products and growing their business, Jennifer and Steven’s herd continued to evolve and improve. Together, they won their first Premier Breeder of Show award at the ADGA (American Dairy Goat Association) National Show in 1982; then again in 1984 and 1986. Sadly, Steven passed away in 1999. Jennifer kept his herd name—“Companeros”—to honor his memory and love for the Saanen breed. His Companeros herd of Saanens continues to impact the dairy goat world to this day, and Redwood Hill Farm has been awarded National Champion multiple times in the Saanen, Alpine and Nubian breeds.

So, what makes a winning dairy goat? When judging, the ADGA licensed judge is required to evaluate the dairy goat based on four major categories: General Appearance, Dairy Strength, Body Capacity, and Mammary System. This is not a beauty contest; the scorecard, which consists of 100 points total, is based on traits that will ensure a long and productive life.

1. General Appearance is the structure of the dairy goat: including head, back, shoulders, feet and legs. Overall, the judge looks for an attractive framework. A Lamancha doe,“Kastdemur’s Evian” in the photo below, is a good example of a doe with fine general appearance.

Dairy Goat showcasing General Appearance

2. Dairy Strength covers attributes that indicate good milk production, such as angularity and openness of the rib and flatness of bone. “Amicale” in the photo below excels in dairy strength, and has been awarded National Champion Alpine.

Dairy Goat showcasing Dairy Strength

3. Body Capacity correlates the width and depth of the body, ensuring ample capacity, strength and vigor. “Vineyard View Foxy Traveler” below is a Saanen with great body capacity.

Dairy Goat showcasing Body Capacity

4. The Mammary System category evaluates areas of the udder that will be important for a long, productive life. Although capacity in the mammary is significant, teat size, teat placement, udder shape and attachment are also very important. “Redwood Hills Rainbow,” our Alpine shown below, has an excellent overall mammary system.

Dairy Goat showcasing Mammary System

We’re continually improving our herd at Redwood Hill Farm. Jennifer is still actively involved in the breeding program and handling goats at shows. Her lifetime with goats began in 4-H, and she’s been a licensed ADGA judge for 42 years. She still likes to call our farm “a 4-H project that went out of control.” Her brother Scott Bice, Farm Manager at Redwood Hill Farm, is also a licensed dairy goat judge and keeps his own herd of “Vineyard View” dairy goats within our herd at Redwood Hill Farm. Scott and the farm crew are busy all year long at our Certified Humane Raised & Handled® farm, keeping the herd healthy and in tip-top shape for goat show season.

Of course, good breeding is just the beginning. When goats are happy, healthy and well-bred, you can really taste the difference; the best dairy always comes from the freshest, cleanest milk. Redwood Hill Farm’s yogurt, kefir and cheese are minimally processed, with a mild and uniquely delicious flavor. Our products have received top prizes from the American Cheese Society, the American Dairy Goat Association, and the California State Fair, to name a few. From award-winning dairy goats come award-winning products. A winning combination.

Milking The Sun

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

A goats-eye-view of the Redwood Hill Farm tracking solar array
By David Bice

At Redwood Hill Farm & Creamery, we have long been known for making healthful and delicious goat milk yogurt, kefir and artisan cheeses – but did you know we are also a mini solar power plant? We make all of our dairy in our solar-powered creamery, where the sum of all electricity needs is covered by renewable energy.

Quality and sustainability are guiding principles for Jennifer Bice, Founder and Managing Director of Redwood Hill Farm & Creamery.

Fava Bean Salad With A Kefir Poppy Seed Dressing

Written by Sharon Bice on . Posted in Recipes

Summer is for salads!

Try this fresh, crisp salad topped with a creamy, cultured goat milk cheese and kefir dressing. Sprinkle poppy seeds just before serving for a colorful finish. If you cannot find favas, try edamame or simply double up on peas. Use Mâche or baby spinach if you cannot find pea shoots at your farmer’s market or grocery store produce aisle. The fava beans and peas as well as dressing can all be prepared up to a day ahead, making this a nice recipe for summer entertaining.

Recipe by Lou Lambert and Larry McGuire and first appeared on bonappetit.com

Nutritional Content:
Calories (kcal) 219, Fat (g) 4, Sodium (mg) 42, Carbohydrates (g) 32, Dietary Fiber (g) 13, Total Sugars (g) 7, Protein (g) 15, Saturated Fat (g) 2, Cholesterol (mg) 13

Roasted Cauliflower with Whipped Goat Cheese

Written by Sharon Bice on . Posted in Recipes

Roasted Cauliflower with a creamy, cheese sauce

We’ve discovered an inventive recipe pairing the brassica superfood cauliflower with a savory goat cheese sauce. If you visit New Orleans, you’ll find this signature dish by chef Alon Shaya on the menu at Domenica restaurant, www.domenicarestaurant.com. We have tested it here using Redwood Hill Farm cheeses and our Green Valley Organics Lactose-Free Cream Cheese and the results are lovely!  Chef Shaya precooks the cauliflower in seasoned liquid infusing it with flavor, and roasts the whole head at the finish crisping the cauliflower and creating a colorful, textural contrast to the silky whipped goat cheese.

Nutritional Content Per Serving:
Calories(kcal) 480, Fat (g) 37, Saturated Fat (g) 15, Cholesterol (mg) 60, Carbohydrates (g) 11, Dietary Fiber (g) 3, Total Sugars (g) 4, Protein (g) 10, Sodium (mg) 1320