Archive for the ‘Cooking’ Category

Where to Find Us This Weekend: March 15th and 16th

March 11, 2014

It is that time of the month when the forces converge and we have three farmer’s markets and four tours on one weekend.  Hello third weekend in March!

On Saturday, Talitha’s son, Gabe will be at the indoor winter farmer’s Market in Cornwall.  It is held in St. John’s Church at 66 Clinton St, Cornwall, NY 12518 from 11 am to 3 pm.  The market boast 8 to 10 vendors with all sorts of goodies: jam, pies, fresh greens, soap, etc.  and of course, our goat cheese.  The church staff sells soup, scones and coffee that can be consumed at tables at the market.

Also on Saturday, Talitha will be outdoors from 10 am to noon at the Ringwood Farmer’s Market in the Ringwood, NJ Park n Ride next to the Ringwood Library.  This is a once a month treat until late May so come get your cheese!  E-mail special orders to

On Sunday, Talitha’s son Daniel will be at the indoor Beacon Winter Farmer’s Market in the Scenic Hudson River House from 11 am to 3 pm.

To all three markets, we will be bringing fresh Canterbury goat cheese, Marinated Canterbury, Rosemary Fig Canterbury, Moodna feta, Sackett Ridge hard cheese and the last very tiny bit of Funny Child, our ale washed goat tomme.  This is it on the Funny Child and it won’t return until June so don’t miss out on this fantastic artisan cheese!

However, as a special, and to give you all something different to do with all this blasted winter weather (i.e.  cook and try out some new recipes), we are selling 4 ounces of crumbled feta for $4.  Check out a recipe list here:

Our upcoming weekend tours are just about fully booked.  Check our Facebook page or e-mail us for availability. Families coming on these tours will get to meet all the growing babies born in January and February!   Cara, our herd manager gives the guided tours and Big Dan will be doing the cheese tastings and milk tastings.  Don’t miss out – the tours end April 30th.  Book yours today!

Have you ever thought about keeping bees?  We are offering a bee boot camp this April with hands on experience with the bees.  Check it out at:

On a last note, Talitha’s daughter Emma, who lives now in California turns 20 years. Happy birthday Miss Emma!  Edgwick Farm misses you!

This weekend’s feta crumble special: recipe ideas!

March 11, 2014

Enough of this damn winter…can’t garden, so you may as well COOK!

We are having a special this weekend only: 4 ounces of feta crumbles for $4.

feta crumbles

What can you do with feta crumbles?  Be prepared to drool…

Here are some ideas:

Feta Couscous salad:


Roasted Asparagus with Lemon-Feta:

roasted asparagus with lemon feta

Easy Pasta Salad with Feta:


Spinach and Feta Casserole with Brown Rice:


Apple Quinoa Salad with feta crumbles:


Orzo with scallops, artichokes, feta:


Wheat berry sald with feta:

wheat berry salad

Farinata topped with roasted fall veggies and crumbled feta:


Bruschetta with Tzatziki, Sundried Tomatoes, Feta:

Bruschetta with Tzatziki, sundried tomatoes, feta

Pumpkin Gnocchi with Sage Brown Butter & Feta:


Are you drooling yet?

We will have our feta crumble special at the farm, for sale at the end of tours, at Cornwall Farmer’s Market, Ringwood Farmer’s Market and Beacon Farmer’s Market.

FAQ – I’m pregnant, is it ok for me to eat your cheeses?

March 3, 2014

Cheese is an excellent source of vitamins, nutrients, calcium, and protein—all things that a pregnant woman needs in her diet. It’s a megafood that feeds growing bodies, inside and outside the womb.

That said, most doctors and midwives recommend that pregnant women avoid eating any raw-milk cheeses because of the risk of listeriosis, a type of food poisoning that is very rare but can be seriously harmful to a fetus. Soft, high- moisture cheeses made from raw milk are particularly off-limits since the offending bacteria, Listeria, and particularly Listeria monocytogenes, will multiply faster in a moist environment.

The high heat of pasteurization kills the bacteria, which is why pasteurized cheeses—soft or hard—are the most prudent option for pregnant women.  All Edgwick Farm cheeses ARE pasteurized.

According to the Centers for Disease Control (CDC) website, “Listeria is a type of bacteria found in soil, water, and sometimes on plants. [It] is all around our environment…most infections in people are from eating contaminated foods.”  We’d like to emphasize that the risk of contracting listeriosis from our cheese is extremely low, thanks to the care that we must take to keep our creamery extremely hygienic.

It’s worth noting that statistically, the food that, carries the greatest risk of listeriosis is not cheese but deli meats. Studies by the Food Safety Inspection Service (FSIS) cite deli meats (and uncooked hot dogs) as the most common source of Listeria food poisoning. So go ahead and enjoy Edgwick Farm cheeses.

But we’d watch out for those wieners!

pregnant & goatPhoto by The Farmstead (Don’t you just LOVE this photo by The Farmstead…check out their giveaway here.)

FAQ: What makes goat cheese different from regular cheese?

February 24, 2014

cheese plate


Lower in Fat and Calories

When it comes to fat and calories, goat cheese has the advantage over cheese made from cow’s milk. Goat cheese clocks in at eighty calories and six grams of fat per ounce, compared to cow’s milk cheese, which generally has around 100 calories and 10 g of fat per ounce. This means goat cheese is the better choice for staying fit and thin.


Diets higher in calcium have been proven to assist the body’s burning of fat after meals. The need for hormone release to maintain calcium levels is banished, which correlates with a higher rate of fat oxidation.

Good For Your Brain

Dairy plays an important role in the brain’s functioning. A 2012 study found those who regularly have dairy products such as milk, cheese and yogurt score better in tests of mental ability than people who never, or rarely, consume dairy products.

Higher in Protein

There are five grams of protein in a single ounce of goat cheese! Goat’s milk is a good source of low-cost high-quality protein, providing 8.7 grams of protein (17.4% of the daily value for protein) in one cup versus cow’s milk, which provides 8.1 grams.

Higher in Calcium

The amount of calcium in goat cheese can vary from around forty grams in soft cheese up to 240 grams in hard goat cheese. This clocks in slightly higher than cow’s milk cheese, which has about 200 grams in the hard version. Lower in calories and higher in the good stuff? We like it.

What does calcium do, anyway?

maintains the strength and density of bones.

helps to protect colon cells from cancer-causing chemicals

helps prevent migraine headaches

reduces PMS symptoms during the second half of the cycle

helps protect against breast cancer (Women with the highest average dairy intake had a 45% lower risk of developing breast cancer than women with the lowest average intake. When only pre-menopausal women were considered, benefits were even greater; those with the highest average dairy intake had a 65% reduction in breast cancer risk)

plays a role in vital body functions, like blood clotting, nerve conduction, muscle contraction, regulation of enzyme activity, cell membrane function and blood pressure regulation.

Calcium is vital to these activities, so when dietary intake of calcium is too low to maintain adequate blood levels of calcium, calcium stores are drawn out of the bones to maintain normal blood concentrations. And calcium from dairy foods is more effective than that gained from a supplement, according to a study by the American Journal of Clinical Nutrition.

Great Source for a Variety of Other Nutrients

Goat’s milk and goats milk cheese are great sources of a number of important nutrients and vitamins:

the amino acid tryptophan


riboflavin or vitamin B2 (which plays important roles in the body’s energy production)

potassium (which helps prevent high blood pressure and protects against arteriosclerosis)

goat’s milk contains 25 percent more vitamin B-6 than cow’s

vitamin A is 47% higher in goat’s milk, too!

three times as much niacin. It is also four times higher in copper.

Goat’s milk also contains 27 percent more of the antioxidant selenium than cow’s milk.

It’s Easier to Digest

People who are lactose intolerant (about a quarter of the American population!) are sometimes able to tolerate goat cheese even if they have problems digesting cheese made from cow’s milk. The levels of lactose are similar, but the fat molecules in goat cheese are shorter, making them more digestible. Even people who don’t have a lactose intolerance will find that goat cheese appears to be more easily digested than conventional dairy products.

Part of Dr. Oz’s “Blue Zone” Diets

Sardinia, a Mediterranean island 120 miles off the coast of Italy, is a blue zone, an area with a high rate of healthy citizens.

Sardinians drink goat’s milk, which is high in calcium and good for your heart. “Plus, researchers believe it could protect against Alzheimer’s and heart disease,” Dr. Oz says.

Not only is goat’s milk healthy, it’s easier for your stomach to digest and is also good for people who are lactose intolerant. “It has tryptophan, that same sort of mellowing agent that turkey has,” Dr. Oz says. “The fat particles in goat milk are much smaller than in cow milk, so you don’t have to mix it up. And when you mix up fat globules, in some people it makes enzymes that irritate your stomach.” (Source: Licensed raw goat milk is available for sale at Edgwick Farm.

All Good, All Natural

Our goat cheese has no additives, preservatives, or bovine growth hormones that can be found in cow’s milk cheeses.  It is made from our own goat milk on the same day the goats produce it.

Recipe Sunday: Goat Cheese Penguins

February 2, 2014

Wouldn’t this be adorable at your Super Bowl party tonight?

penguin goat cheese snacks

You’ll need:
- Pitted Black Olives;  Jumbo for the bodies and medium size for the heads and buttons.
- 1 or 2 carrots, peeled and sliced as directed below.
- Toothpicks or cocktail picks long enough to skewer through entire penguin (head, body,
and carrot “feet”.
- Chilled goat cheese.
- Red pepper for the jaunty bow ties
- A small sharp knife
- A small butter or canape knife (blunt, rounded blade.)
- Damp paper towels or kitchen towel for wiping fingers and tidying goat cheese from
olive “bodies” after filling and assembling.
- Platter, tray, mirror or plate for serving

Slit jumbo olive lengthwise and fill with goat cheese (this is the body, the cheese is the “tuxedo shirt”).

I used chilled goat cheese (because it is easier to work with chilled) and filled the ‘tummy’ using a small butter or canape knife (cheese spreader knife.)

Gently wipe “body” with damp cloth or paper towel to tidy any  cheese smears. Use the medium size olive for the head (point the hole where the pit was removed to the back of the penguin body.)

Peel and slice a carrot into thin rounds for the “feet”, cut a small pie-shaped wedge from each carrot slice (reserving the “pie” shaped triangular piece for the penguins “beak”.)

Insert a toothpick through head, the body and into the carrot “feet” base.
Insert reserved triangular piece of carrot into the small “x” shaped hole at end of medium-size olive for “beak”.
Cut small triangles from the red pepper for the jaunty bow tie.  Slice a small olive for the buttons.
Arrange on serving platter;  if not serving immediately, cover gently with cling-film and refrigerate until serving time.

Cheese Hack: How to Shred Semisoft Cheeses

January 30, 2014

Ever been frustrated by a flimsy wedge or ball of mozzarella crumbling against your grater? The geniuses at Real Simple have a solution for you! Store the piece of cheese in the freezer for several minutes before grating, and it will shred like a charm.

Grating mozzarella and other soft cheeses can be tricky. Try this simple tip. 

Watch the video.


Recipe Sunday: Onion Soup with Edgwick Farm Hard Goat Cheese Toasts

January 5, 2014

I have been thinking about making onion soup with our hard goat cheese for six weeks now.  Thinking and thinking and thinking…and drooling every time one of my friends posted an onion soup recipe on Facebook that they had just made.  Lucky for me (and the family), the New York Times posted a delightfully simple recipe on New Year’s Day that I was able to make tonight with some adaptation.  It was absolutely delicious and perfect for a Sunday night dinner.


Olive oil

3 pounds yellow onions, peeled, sliced 1/8-inch thick

Salt and pepper

1 cup dry red wine

2 bay leaves

1 teaspoon dried thyme

8 garlic cloves, roughly chopped

2 tablespoons brandy

6 slices day-old bread, lightly toasted

6 ounces grated Edgwick Farm hard goat cheese

1 teaspoon dried thyme

1 teaspoon  Bell’s poultry seasoning


1. Set 2 large, wide skillets over medium-high heat. When pans are hot, add 1 tablespoon oil and a large handful of sliced onions to each pan. Season onions with salt and pepper, then sauté, stirring occasionally, until they are a ruddy dark brown, about 10 minutes

2. Transfer onions to soup pot and return pans to stove. Pour 1/2 cup water into each pan to deglaze it, scraping with a wooden spoon to dissolve any brown bits. Pour deglazing liquid into soup pot. Wipe pans clean with paper towel and begin again with more oil and sliced onions. Continue until all onions are used. Don’t crowd pans or onions won’t brown sufficiently.

3. Place soup pot over high heat. Add wine, bay leaves, thyme and garlic. Simmer rapidly for 5 minutes, then add 8 cups water and return to boil. Turn heat down to maintain a gentle simmer. Add 2 teaspoons salt. Cook for 45 minutes. Taste and adjust seasoning.

4. To serve, add brandy to soup, and simmer 5 minutes. Remove the bay leaves Make the cheese toasts: Heat broiler. Place toasted bread on baking sheet. Mix grated cheese with thyme and Bell’s poultry seasoning, along with a generous amount of pepper. Heap about 1 ounce of cheese mixture on each toast. Broil until cheese bubbles and browns slightly. Ladle soup into wide bowls and top with toast.

YIELD 6 servings

Adapted from  (the comments are fantastic and gave a me a whole bunch of other ideas about how to tweak recipe).  See also


No Knead Beer Bread

December 17, 2013

This has been my go-to bread this season….

no knead bread

No Knead Beer Bread

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ready In: 3 Hours 55 Minutes

Servings:  Gosh, our family of four devours it in an hour????


1 1/2 teaspoons active dry yeast

4 1/2 cups all-purpose flour, divided

1/2 cup warm water (100 degrees)

(12 fluid ounce) can or bottle beer (room temp)

1 1/2 teaspoons fine salt

all-purpose flour for dusting

1 tablespoon cornmeal


1.            Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.

2.            Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.

3.            Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.

4.            Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.

5.            Preheat the oven to 425 degrees F (220 degrees C).

6.            Place a small loaf pan of warm water on a lower rack to humidify the oven.

7.            Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.

8.            Transfer to a cooling rack. Let cool completely before slicing and serving.

Maple Bacon Brussels, Pear and Feta Cheese Salad

December 3, 2013

It was lunch time and the chant I heard was “Please…please…no more turkey leftovers…”  Well, my man NEVER tires of brussel sprouts so…

So Dan and I had this for lunch today instead…


Quick, incredibly easy to make, delicious and gone in ten minutes.  (P.S. I forgot to crumble the last bit of feta on top for the final photo)

(adapted from

Maple Bacon Brussels, Pear and Feta Cheese Salad




4 to 8 sliced thick-cut bacon, chopped, (depending upon your fat tolerance)
1 pound brussel sprouts and sliced
2 tablespoons maple syrup
1/4 teaspoon black pepper
1/8 teaspoon salt
1 large ripe pear, thinly sliced
4 ounces feta cheese, crumbled





Heat a large skillet over medium-low heat and add the bacon. Cook, stirring occasionally until the fat is rendered and the bacon is crispy, about 5 to 6 minutes. Remove the bacon with a slotted spoon and place it on a paper towel to remove any extra grease.


Add the brussels to the bacon grease still in the skillet and stir to coat.


Cook until the sprouts begin to soften, about 5 minutes, then stir in the maple syrup. Cook for another 1 to 2 minutes, stirring, then season with the salt and the pepper. Add the bacon back into the skillet and add half of the cheese, stirring to combine.


Add the brussels to a plate or bowl and add the pear slices on top.


Add a sprinkle of pepper if desired and crumble the remaining feta cheese over top.

(Try to remember to add the crumbled feta at the end, it makes this dish so much prettier and yummy…I forgot because I was so excited about diving into it)

P.S.  Need a dinner out of it, add some grilled chicken on top.

P.P.S.  Headed to my favorite source of brussel sprouts this afternoon…Bialas Farms.  They are having a mini-market and we’ll be selling our cheeses, including the feta used in this recipe.


November 26, 2013


Giving thanks is a mantra we practice all year-long, but it is a sentiment that bears repeating, especially at this time of year.

We are eternally grateful to our families, our land and livestock (especially those milk producing ladies), our staff, our community and the widespread network of cheese lovers here in the Hudson Valley that make our farm possible by eating  and enjoying our goat milk cheeses.

For every piece of cheese that leaves our farm – THANK YOU.

We are grateful to be part of your brunch with friends, your family dinner, that wild cooking experiment, your holiday party, your neighborhood celebration or your midnight snack.  We hope this holiday season brings you closer to the people who love and support you, and that we can make that gathering a little sweeter with something yummy to share from our farm.


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