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Recipe: “California French” Cheese Tray

Written by Sharon Bice on . Posted in Recipes

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Easy entertaining!

Redwood Hill Farm & Creamery owner Jennifer Bice has made many trips to France to study goat cheese making techniques. Her experiences resulted in the development of our beautiful French-style goat cheeses right here in Northern California.

The Cameo, California Crottin, and Bucheret artisan goat cheese pictured are all handmade with

imported French cheese cultures, and paired with classic French accompaniments. Bon appétit!

Jennifer Bice named 2014 Leadership in Agriculture Award Winner

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

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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.

Autumn on The Farm and Jennifer’s Brandied Pumpkin Pie Recipe

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

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Note: this blog post ran for the first time last fall. The farm was so beautiful, and this pumpkin pie recipe is so special, I’m sharing again for this Thanksgiving. Enjoy, and have a wonderful Thanksgiving feast with you and yours.

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.

Redwood Hill Farm Goat Yogurt is “Foodie Award” Runner-up!

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

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Redwood Hill Farm Plain Goat Yogurt was chosen as 2014 FOODIE AWARD WINNER runner-up by Vegetarian Times Magazine editors and readers.

We are proud to share the exciting news that Redwood Hill Farm Plain Yogurt was selected as a runner-up of VEGETARIAN TIMES (VT) Magazine’s 6th Annual Foodie Awards, which were announced in the October 2014 issue now available on newsstands. VT editors nominated 100 of their favorite products in 25 categories, covering all sorts of eating situations from breakfast, lunch and dinner to snacks and treats.
Readers were asked to vote for their favorite products at vegetariantimes.com, where nearly 5,000 votes were cast. Redwood Hill Farm Plain Goat Yogurt was a runner-up in the “plain yogurt” breakfast category.

American Cheese Society Award-Winners!

Written by Nancy Lorenz on . Posted in Company News, In the News

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Redwood Hill Farm & Creamery’s Bucheret Goat Cheese and Plain Goat Milk Kefir Win at 2014 American Cheese Society Competition

RedwoodHillFarm_ACSwinsWe are honored to announce that our Bucheret Goat Milk Cheese and our Plain Goat Milk Kefir won second place at this year’s prestigious American Cheese Society’s Judging and Competition in Sacramento. Bucheret placed second in the Goat’s Milk Cheese Aged 31-60 Days category and the Plain Goat Milk Kefir placed second in the “All Milks” Kefir, Drinkable Yogurt, Buttermilk and Other Drinkable Cultured Products category, amid nearly 1,700 entries from 248 companies in the overall competition.

For more information, visit www.cheesesociety.org
Would you like to see a complete list of this year’s winners?
CLICK HERE

 

Recipe: “Lucky 8″ Salad with Redwood Hill Farm Goat Milk 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. This “Lucky 8 Chinese Salad” is dressed with a delicious goat milk yogurt peanut sauce dressing.

Recipe: Tropical Getaway Frozen Yogurt Parfait

Written by Sharon Bice on . Posted in Recipes

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Catch the cool, tropical breeze with this special frozen yogurt parfait made with Redwood Hill Farm Apricot Mango Goat Yogurt, topped with tropical fruits and nuts.

Nutrition Information Per Serving:

Calories 290, Fat Cal. 110, Total Fat 13g (20% DV), Sat Fat 7g (35% DV), Trans Fat 0g, Cholest. 18mg (6% DV), Sodium 120mg (5% DV), Total Carb. 35g (12% DV), Fiber 3g, Sugars 17g, Protein 6g, Vitamin A 7%, Vitamin C 113%, Calcium 14%, Iron 10%.

Percent Daily Values are based on a 2,000 calorie diet.

 

Recipe: Chèvre Lemon Cakes with Powdered Sugar

Written by Redwood Hill on . Posted in Recipes

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This is a classic lemon cake recipe that owner Jennifer Bice has been making with her award-winning chèvre for years. Arrange your tiny lemon cakes on a pretty serving platter, dust with powdered sugar and garnish with slices of lemon. Based on a recipe from Judith Maguire, pastry chef at Lalime’s Restaurant in Berkeley, CA, this simple recipe is sure to become one of your favorites, too.