Posts Tagged ‘goat kefir’

Specialty Food Magazine spotlight includes Redwood Hill Farm yogurt

Written by Sharon Bice on . Posted in In the News

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We worked with Food Writer Dina Cheney to provide information for her “Culture Club” yogurt category spotlight feature story which appears in the spring 2014 issue of SPECIALTY FOOD MAGAZINE.

You’ll find quotes from Redwood Hill Farm owner and CEO, Jennifer Bice, featured on pages 80 (on whole milk and natural yogurt with the fewest ingredients) and 82 (on probiotics going mainstream), and mention of both Redwood Hill Farm and our lactose-free brand Green Valley Organics, on page 81.

This in-depth, state-of-the-industry report provides many insights from the specialty yogurt industry including, fellow Northern California yogurt manufacturer Liam Callahan of Bellwether Farms.

Read the digital Issue HERE

Spring Farm Tour dates are set!

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

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Mark Your Calendars

Our annual Spring Farm Tour dates have been set…we hope you’ll join us on the farm in beautiful Sonoma County this spring. Come out to visit us during apple blossom time and spend a day with the goats and learning where your favorite goat milk yogurt, kefir, and cheese come from. We’ll have cheese and cooking demos, opportunity to milk a goat or just hang-out with the baby kids, a straw bale climbing pyramid for the kids, live music and more!

When: Saturday and Sunday, May 10 & 11 plus Saturday and Sunday, June 7 & 8

Where: Redwood Hill Farm & Creamery, 5480 Thomas Road, Sebastopol, CA 95472

Time: 11:00 am — 3:00 pm

Mark your calendars today so you don’t forget, and be sure to check back here before you head out…though it is unlikely (especially this year) but we will cancel for rain.

 

 

Recipe: Fruit and Spice Cake

Written by Sharon Bice on . Posted in Recipes

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This lovely cake was adapted from a favorite cookbook of mine, The Heritage of Southern Cooking by Camille Glenn. It is a family heirloom cake of hers and we think it will become a favorite with your family too! The original recipe calls for chopped, cooked, pitted prunes but the spices in it begs for trying pineapple or even cooked, chopped peaches as an alternative. The fruit may vary in the amount of moisture it gives to the batter, so if the batter looks a little loose after adding the fruit of your choice, add a tablespoon or so of flour.

I am showing the cake here with a delicious Cream Cheese Frosting which is a perfect complement. This recipe, along with the original recipes suggested frosting, Caramel Kefir, are both in our dessert section.  Remember: Redwood Hill Farm plain kefir is a perfect substitute for buttermilk in any recipe! The original recipe states that this cake is delicious served without frosting if desired.

American Cheese Society Award for Redwood Hill Farm & Creamery

Written by Redwood Hill on . Posted in Company News

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From award-winning goats comes award-winning goat milk kefir!

California’s Sonoma County has a long tradition of dairying and cheese making. That proud tradition recently honored North Bay cheese producers including Redwood Hill Farm & Creamery who took home awards from the 2013 American Cheese Society’s annual Judging & Competition in early August, with Redwood Hill Farm brought home the top prize in their division for the Redwood Hill Farm Traditional Plain Kefir! This is not the first award for Redwood Hill’s delicious goat milk kefir, click here for a listing of recent awards.

The competition took place in Madison, WI during the annual conference of the American Cheese Society, a not-for-profit organization that encourages the appreciation and promotion of farmstead and specialty cheeses in the U.S. and Canada. Congratulations to all of the winners, and to Madison, WI, for hosting a great American Cheese Society Conference!

For more information about the American Cheese Society, go to cheesesociety.org

Autumn on The Farm and Jennifer’s Brandied Pumpkin Pie Recipe

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

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Thanksgiving is upon us…

and right on cue are blustery days, intense fall colors, and a sprinkling of rain showers to green up the fields on the farm. Recently on an extraordinarily fine day, I spent the afternoon with Jennifer and we made pie. Jennifer and I share a passion for cooking, along with Scott, David, Shelley and a few other siblings! As a large family growing up together on Redwood Hill Farm, cooking with fresh goat milk and seasonal produce from the garden each year became a natural part of our life. Now, some 45 years later, we all have favorite recipes when it comes to gathering for holiday meals and this pie is very special.

Recipe: Go-Go Greens Kefir Smoothie

Written by Redwood Hill on . Posted in Recipes

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Has your get up and go, got up and gone? Juice up your day with goat milk kefir and nourishing greens, bursting with energy to spare. We added a kiss of apple and a handful of strawberries for sweetness and recommend including a frozen banana for an extra creamy texture. Our Redwood Hill Farm Plain Kefir packs a punch of protein and has Flourish® – a proprietary blend of 10 live active probiotic cultures. Make enough to share as family and friends will be green with envy of your renewed vim and vigor.

For more on how to get creative with kefir and yogurt smoothies, check out our…

Mix and Match Smoothie Guide

 

 

 

Recipe: Creamy Kefir Parsnip & Potato Mash

Written by Redwood Hill on . Posted in Recipes

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Who says holiday dishes can’t be healthy? By adding kefir and fibrous parsnips to traditional mashed potatoes your guests will enjoy up to a whopping 10 grams of fiber per serving without missing a beat. A tummy-taming pour of Redwood Hill Farm Goat Milk Kefir adds creaminess, a delightful tang and beneficial bacteria to boot. For a lactose free option use our Green Valley Organics kefir. Try our tempting add-ons to take this showstopper over the top.

Switch It Up, Switch It Out

We whipped up our Parsnip-Tater Mash with goat’s milk kefir because we love its creamy texture and rich tanginess. But if you’re out of Redwood Hill Farm Plain Goat Kefir or have a hankerin’ for cow’s milk products, our Green Valley Organics Lactose Free Kefir, Yogurt or Sour Cream make fine alternatives. Each adds an exceptional creaminess and nutty flavor without any lactose. Substitute the kefir and yogurt 1:1 and the sour cream 3/4 cup per every one cup of kefir. Substitute Redwood Hill Farm Plain Goat Yogurt 1:1 too!

Recipe: Lemon Kefir Sherbet

Written by Redwood Hill on . Posted in Recipes

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We’re lucky to have an abundant supply of beautiful Meyer lemons year-round at the farm. This recipe was adapted from Bon Appetit’s Lemon-Buttermilk Sherbet, June 2001. We replaced the buttermilk with an equal amount of Redwood Hill Farm Goat Milk Kefir for a bright refreshing treat. It can be made 3 days ahead. Keep frozen.

 

 

 

Recipe: Individual Tres Leches Cakes with Kefir

Written by Redwood Hill on . Posted in Recipes

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Tres Leches Cakes is a classic Mexican dessert traditionally made with yellow cake drenched with sweetened condensed milk, evaporated milk and cream; topped with whipped cream and a cherry. We make ours in individual dessert cups (no sharing required!) and switch out the milks for our creamy goat’s milk yogurt and tangy kefir mixed with a splash of evaporated milk and vanilla. The result is a light and refreshing fruity dessert that’s a feast for the eyes and taste buds.

Make it Lactose Free: Substitute Earth Balance Buttery Spread for the butter, Green Valley Organic’s Lactose Free Blueberry Pomegranate Acai Kefir for the Redwood Hill Farm Kefir, Green Valley Organics Lactose Free Honey or Vanilla Yogurt for the Redwood Hill Farm Yogurt, and Soy Whipped Cream for the regular whipped cream.