Posts Tagged ‘Fresh Chèvre’
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.
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.
We’d like to wish our customers,
friends and colleagues all the best in 2015.
Thanks for being part of our fun and success in 2014. From our annual Spring Farm Tours to all the community and national events we shared with you,
it was a great year.
Please visit us online often in the upcoming year for the latest news from our farm and creamery. Also, if you haven’t already, we invite you to join our “Goat Club” by signing up for the Redwood Hill Farm newsletter and be the very first to receive special recipes, images, and promotions all year long…enjoy!
The winter “eating” holidays are all about sharing with family and friends. Entertaining, a house full of party guests or perhaps simply a few intimate friends. Perhaps enjoying a few extra days at home with family and friends, or garnering “oohs and aahs” when you bring a platter of your favorites to a holiday potluck.
Whether you’re serving cheese as an appetizer or as part of your dessert course, have fun by using Redwood Hill Farm’s unique, delicious artisan cheeses and along with a few simple suggestions we’ve discovered over our more than 25+ years of crafting goat milk cheeses in the farmstead tradition.