This rustic recipe has been a favorite of mine since my long-time friend and goat cheese lover, Helen Jackson, gave it to me a few years ago. It makes a great vegetarian dinner or side dish and shows off how versatile cooking with fresh chèvre can be. Tip: do use a mandoline for slicing vegetables if you have one—this recipe is best when the vegetables are sliced very thin.
At Redwood Hill Farm, we’ve been farming gardens and orchards just as long as dairy farming—nearly 50 years.
It is typical in Sonoma County to experience an extended dry period each summer without rainfall for many months. We are therefore accustomed to using water wisely and have implemented different water conservation systems which include composting, drip irrigation, reclaiming and reusing water, and dry farming. The severe drought conditions of the last four years have challenged us to perfect these techniques as we make the most of the water we have, now more than ever.
We’ve combined fresh-from-the-garden rhubarb with a yogurt-vanilla cake batter, for a new dessert recipe that is as pretty to look at as it is delicious to eat. Enjoy this seasonal, easy upside-down cake with a scoop of homemade goat milk ice-cream for easy living! This recipe was adapted from a favorite of ours published by the New York Times. It’s a classic.
We are thrilled to be in Issue 3 of Conscious Company Magazine as a handful of the nations top sustainable cheese producers! Redwood Hill Farm Owner and CEO Jennifer Bice was interviewed about her woman-owned company and her 45+ year commitment to sustainability and the environment.
You can pick up a copy at Whole Foods Market, Sprouts, Barnes & Noble, Books-A-Million, and other local retailers—you’ll be supporting sustainable businesses.
CLICK HERE to read the full article.
Part 1: Growing Our Own Drought Resilient Goat Feed – Tagasaste
Conserving precious water is on our minds as we are facing another year of severe drought in California. We’re resilient folks, and are constantly looking at ways in which we can do our part at the Farm as well as at the creamery. Redwood Hill Farm Manager Scott Bice’s most recent water-saving project on the farm is one we’re very excited about. We are now growing some of our goat’s feed, a drought-tolerant, leafy shrub called Tagasaste, right on the farm – and the goats love to eat it.
Right now, late spring, is the time for apricots here in Sonoma County—and locally grown just picked off the tree don’t stay around at fruit stands of farmer’s markets for very long. Savor them while you can still find them!
At the farm we’re lucky to have young tree that produces a little more fruit for us each season. We’re growing peaches and nectarines in our orchard as well, and all pair beautifully with goat cheese, especially Redwood Hill Farm Chèvre.
Here is a simple yet elegant recipe that celebrates this great flavor combination. This recipe actually uses a blend of chèvre and cream cheese (but you could use all Chèvre if you like). We prefer to use the cream cheese we make right here at our creamery; Green Valley Organics Lactose-Free cream cheese, but any good quality cream cheese will work. Experiment with your own favorite herbs, nuts and seeds, but remember to use a light hand so as not to overpower this classic fruit/cheese combo. Fast and easy to make for a crowd, too.
This recipe and variations were inspired by and reprinted with permission from the blog “In Erika’s Kitchen”.
Lavender is blooming at our farm and local blueberries are ripening around the county. I was recently inspired to try this very seasonal and simple appetizer recipe courtesy of Patty James Catering, of a lavender & blueberry jam on crostini spread with Plain or Three Peppercorn Chèvre goat cheese. It is fabulous! For a light summer supper, simply pair with a salad and a crisp, white wine or sparkling juice. Patty James is a nutritionist, chef and author whose blog and videos are simply wonderful. Click here to vist her blog “Healthy Kitchens, Healthy Lives”.
This is the ultimate pumpkin cheesecake recipe! It has a unique gingersnap crust and rich, luscious swirls of cream cheese and chèvre cheesecake plus pumpkin. If you want something extra special for the holidays, you must try this recipe. This recipe was tested and then adapted from a favorite cheesecake recipe I’ve loved making at Taste of Home.
Updated 6/24/15 9:16am by Redwood Hill Farm & Creamery
June 19, 2015
PRESS RELEASE – FOR IMMEDIATE RELEASE
REDWOOD HILL FARM & CREAMERY, INC. RECALLS 3LB RAW GOAT MILK FETA IN BRINE DUE TO POSSIBLE HEALTH RISK
June 19, 2015 – Sebastopol, CA – Redwood Hill Farm & Creamery, Inc. is voluntarily recalling its 3lb Raw Goat Milk Feta in Brine buckets, with lot code #14000610, out of an abundance of caution concerning test results indicating the presence of Listeria monocytogenes. The product comes in a white plastic bucket marked with a white lot code sticker on the top, reading lot code #14000610. Two buckets are shipped per case in a brown cardboard box with the brand sticker on the side and lot code sticker on the top (see picture below).
This bread was developed as a request from Jennifer Bice and Steven Schack of Redwood Hill Farm for the annual Goat Milk Producers Convention which was held in Santa Rosa in 1990 at the Landmark Winery. It first appeared in print in Brother Juniper’s Bread Book: Slow Rise as Method and Metaphor by Peter Reinhart. At that time we made a goat milk ricotta, or as we liked to call it “rigoatta”, and the original recipe was developed using that ricotta goat cheese.