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!
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.
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 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.
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.
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+
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.
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.
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.
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.
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.
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.
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.
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
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
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
Surprise your family with a different breakfast idea: the savory muffin. It will fill your kitchen with the warm and earthy fragrances of basil, feta cheese and freshly baked bread, welcoming late risers as they pile out of bed. We suggest serving these muffins with honey butter, which creates a beautiful combination of sweet and savory and enhances the contrast of the tender crumb with the crunchy, seeded muffin top. This recipe was inspired by the Hummingbird Bakery Cook Book, which was published by the legendary Hummingbird Cupcake Shops in London, where it first appeared.
Baked egg in puff pastry on a bed of fragrant, roasted vegetables and a creamy base of savory feta, heavenly! And quite easy to make. Serve this savory pastry as an appetizer, or alternatively, with a lightly dressed green salad as a perfect spring brunch entree. We suggest pairing it with Champagne or other dry sparkling wine. Your guests will be delighted.
We’ve adapted this recipe from the cookbook “Jerusalem” by Yotam Ottolenghi and Sami Tamimi to include our feta.
Young Emma Bello Brings Dairy Goats and Cheese Making to the Islands
Shared by David Bice
When we sample our goat milk cheeses at events or stores, people often say, “I wish I had goats!” or “My dream is to have goats one day and make cheese”. For most, it remains a dream. For Hawaii’s Emma Bello, it’s a dream come true.
Cheers to a fresh and healthy
Here is a way to pump up your intake of health-boosting vegetables and probiotics: Pair your leafy greens with homemade Ranch dressing. Originally calling for buttermilk, we’ve substituted our Plain
Goat Milk Kefir in this Ranch dressing recipe and love the result. Use over fresh lettuce greens, as a dip for raw vegetables, or as a dressing for potato salad and coleslaw.
This recipe was adapted from one at Huffingtonpost.com
Not all goat milk is the same – there are variations in volume, components, water content and butterfat depending on the time of year and on the type of goat breed. Of all breeds, Alpine and Saanen dairy goats are the top producers by volume. Milk from the Nubian dairy goat breed on the other hand, tends to be a bit higher in butterfat. To make our yogurt, kefir and cheeses consistent and delicious in flavor, we combine goat milk from Redwood Hill Farm and seven other family farms, sourcing milk from La Mancha, Nubian, Alpine, Oberhasli, and Saanen goats.
Sebastopol, CA, December 1, 2015
My dear friends,
I have important news to share with you. Yesterday, on November 30th, I agreed to sell my business, Redwood Hill Farm & Creamery, to Emmi, a dairy and cheese company from Switzerland. Please allow me to tell you about my journey towards this decision. I want you to know why I chose Emmi – a company which is, to this day, majority owned by a cooperative of small-scale dairy farmers. I will describe how this change will benefit our community, and how it will allow me to deepen my relationship with my animals and the land that sustains us all.