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.
Here is a way to pump up your vegetable and probiotic intake: Pair your leafy greens with homemade Ranch dressing made with our probiotic-rich kefir. 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.
Founder Jennifer Bice finds like-minded partner to carry on her focus on people, quality and sustainability
Sebastopol, California, December 1, 2015 – Redwood Hill Farm & Creamery’s Founder, Jennifer Bice, announced today that she has chosen Switzerland-based Emmi to acquire her company, which will become an independently operated subsidiary of Emmi Holding (USA), Inc. The makers of the nation’s leading goat milk dairy brand, Redwood Hill Farm, and the nation’s leading organic lactose-free cow dairy brand, Green Valley Organics, Redwood Hill Farm & Creamery will continue business as usual at their creamery’s location in Sebastopol, CA.
Bice has committed to stay on as head of the company, overseeing day-to-day operations for several years until she retires, retaining ownership of her farm and 300 goats. The company’s entire leadership team will remain in place, with all employees retained and all jobs secure for the community in west Sonoma County, CA. Emmi and Redwood Hill Farm & Creamery have agreed to keep the terms of the acquisition confidential.
“My succession decision is the result of years of careful planning and research,” says Jennifer Bice, Founder of Redwood Hill Farm & Creamery. “More than anything,” she continues, “I wanted to ensure that, after I retire, Redwood Hill will continue to thrive as a Sonoma County business, a community resource, and that we can continue our efforts to make pure, wholesome and organic food more accessible and affordable throughout the United States.”
Our Zimba passed away at the old goat age of 12 years with friends, herdmates, and sister Zoe by her side
Born in the Spring of 2002 in a kidding that produced twin does, Zimba (SG Redwood Hills Ransom Zimba) is the daughter of the sweet doe Grand Champion Redwood Hills Samurai Zariba and her sire, the wild and reckless buck Willow Run Atlas Ransom.
In Italy there are many festivals in November to celebrate the olive harvest, when family and friends gather to harvest the plump green and purple fruit by hand.
It was a cold but sunny morning three years ago, when we started our own family tradition: picking the fruit of our young trees by hand to make “green gold”—the buttery, peppery, and delicious olive oil.
Fudge for the holidays, with a twist: made with cultured goat milk kefir
We’ve added pistachios to a classic peanut butter fudge recipe using our fresh, award-winning, plain goat milk kefir instead of evaporated milk. The goat milk kefir works beautifully—the resulting fudge is smooth, creamy with a nice peanut-butter flavor and a hint of tartness. Chopped, unsalted pistachios give just the right amount of contrasting “crunch” to the creamy confection and are very pretty sprinkled over the top as a garnish. Adapted from goat milk fudge recipe on food.com.
This fudge makes a great homemade gift—just be sure to save some for yourself.