By Chef John Ash
This recipe is by Sonoma County Chef John Ash, who has developed many recipes for Redwood Hill Farm. Originally this recipe called for buttermilk. Kefir is an excellent substitute in any recipe calling for milk, buttermilk or yogurt. Kefir is excellent as a base for soups, dips and sauces.
This is a quick, and simple soup. It is a wonderful base to which you can add all manner of things including cooked shrimp, sauteed mushrooms, spring peas, etc. I often will drizzle on a little fragrant nut oil as a garnish. Serve the soup chilled or at room temperature. We do not always think about room temperature soups but it is a nice variation on a warm day. Serves 4
This recipe call for the perfect combination of fresh herbs and young salad greens to compliment the bursts of flavor from diced Redwood Hill Raw Feta and Kalamata olives. Adapted by Michelle Anna Jordan from Rosemary Barrons, Flavors of Greece
For a light, refreshing first course try this delectable goat milk kefir fruit soup. It’s delicious served for brunch with croissants.
Food Network Chef Ming Tsai visited our farm, and created for us this delicious arugula salad with warmed California Crottin.