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Honoring Zimba

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

OldZimba_InBarn

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.

The Olive Harvest at Redwood Hill Farm

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

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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.

Peanut Butter Pistachio Goat Milk Fudge

Written by Sharon Bice on . Posted in Recipes

RedwoodHillFarm_GoatMilkFudge

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.

Avocado Kefir Smoothie

Written by Sharon Bice on . Posted in Recipes

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New research finds that eating an avocado per day, as part of an overall diet rich in healthy fats, may help cut the bad kind of cholesterol, known as LDL. “The avocado is this nutrient-rich, power-packed fruit that’s full of monounsaturated fat,” CBS News medical contributor Dr. Tara Narula, a cardiologist at Lenox Hill Hospital in New York, says. “It also has fiber and antioxidants in it. It’s high in potassium, and vitamins. It’s low in sodium, cholesterol and sugars.” Plus, she noted, “the ancient Aztecs thought it was an aphrodisiac, if you need another reason to eat them.”

Creamy, probiotic-rich goat milk kefir provides the perfect base for this thick, nutrient packed green smoothie. You’ll get the benefits of goat milk, plus the powerful nutritional boosts from avocado, quinoa, banana and cucumber.

Vegetable & Fresh Chèvre Gratin

Written by Sharon Bice on . Posted in Recipes

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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.

California Drought and Redwood Hill Farm — Part 2: Conserving Water

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

Redwood Hill Farm Gravenstein Apple tree

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.

Rhubarb Upside-Down Cake

Written by Sharon Bice on . Posted in Recipes

Photo: Andrew Scrivani for The New York Times

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.

Your Top Sustainable Cheese Producer

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

CCM Issue 3 Cover

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.

California Drought and Redwood Hill Farm

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

A load of Tagasaste ready to haul to the goats

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.