Archive for the ‘Cooking’ Category

Recipe Monday: Cream of Spinach Soup

November 17, 2014

It is damp and cold out there today which made me crave soup for lunch, something rich and creamy.  Soup is a staple for us in the winter and I will make two or three different kinds every week.

Gabe (who covered the Beacon Farmer’s Market for us) brought home a gorgeous bunch of spinach from Migliorelli Farms so I thought cream of spinach soup.  I poked around the internet until I found a recipe that suited me and what I had in the fridge and pantry and then adapted it to our needs.  Besides the spinach, I had fresh onions from Bialas Farms and potatoes from our friend Diana who runs John Lupinksi Farms with her husband.  I had made chicken bone broth over the weekend and had a half gallon of that liquid gold.  Instead of cream or milk (since the goats are dry now pending births in January), I substituted some of our Canterbury goat cheese (using soft goat cheese instead of cream is an old chef’s trick).

Dan is now on his THIRD bowl!

Cream of spinach soup 001

Cream of Spinach Soup

Rich and creamy spinach soup, with fresh spinach, onion, potatoes, chicken broth and goat cheese. Serve hot.

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6 to 8.

INGREDIENTS

  • 2 cups chopped fresh spinach – packed -
  • 1 cup chopped onion
  • 1/4 cup butter
  • 3 medium potatoes, peeled and quartered (about 1 pound)
  • 4 cups chicken broth
  • 1 1/2 cups water
  • 8 ounces of soft goat cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

METHOD

1 In a large saucepan over medium heat, sauté onion in butter for 3 minutes or until limp. Add potatoes and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.

2 Working in batches, purée soup mixture in a blender (or use an immersion blender right in pot). Return to saucepan.  Crumble in goat cheese, salt and pepper.  Whisk well (or use your immersion blender to fully incorporate the goat cheese.)

Eat Local, Buy Local, Grow Local

November 10, 2014

eat local buy local grow local

Where to Find Edgwick Farm June 18th to June 22nd 2014

June 18, 2014

We have our monthly New Amsterdam Market this Saturday from 11 am to 5 pm.  This a very special market that you don’t want to miss.  New York City friends, come visit us!

So here’s the line up of where you can find Edgwick Farm cheese with times and locations:

Wednesday 10 am to 4 pm: Cornwall Farmer’s Market, Town Hall Park, 183 Main Street, Cornwall, NY 12518 (Weather permitting, Eli the Edgwick Farm goat will be visiting the market from 1 pm to 2 pm.)

Friday 10 am to 5 pm: Goshen Farmer’s Market, Village Square/Church Park Goshen NY (intersection of South Church St and Main St) Goshen, New York 10924

Saturday 9 am to 1 pm: Ringwood Farmer’s Market, Cannici Drive & Skyline Dr. (next to the Ringwood Public Library) Ringwood, New Jersey 07456

Saturday 10 am to 2 pm: Cornwall Farmer’s Market, Town Hall Park, 183 Main Street, Cornwall, NY 12518

Saturday 11 am to 5 pm: New Amsterdam Market, Old Fulton Fish Market site, 109 South Street, New York, New York 10038

Sunday 9 am to 2 pm: West Point – Town of Highlands Farmer’s Market, Main Street, Municipal Lot across from West Point Visitor’s Center, Highland, NY 10928

Sunday 11 am to 3 pm: Beacon Farmer’s Market, on the dock behind the train station, 8 Red Flynn Road, Beacon, New York 12508

Edgwick Farm will be bringing to all its markets plain Canterbury soft goat cheese, Marinated Canterbury, Rosemary Fig Canterbury, Moodna goat feta (both in wedges and crumbles), Sackett Ridge goat cheddar, Ri (goat)ta and three types of ripe bloomy rinds: Firthcliffe (ash), Aleck Meadow (herbs de provence) and Idlewild (plain). This is the last week for Strawberry Canterbury.  Remember to grab an ice cold chocolate goat milk to sip while you are shopping at the market.

White Nubian drawing

Where to Find Us June 4th to June 8th 2014

June 3, 2014

This week, finally, it is OPENING DAY for the Cornwall Farmer’s Market!  And to celebrate, Eli the Edgwick Farm goat is coming to visit all his friends at market at 1 pm.

Eli kisses

So here’s the line up of where you can find Edgwick Farm cheese with times and locations:

Wednesday 10 am to 4 pm: Cornwall Farmer’s Market, Town Hall Park, 183 Main Street, Cornwall, NY 12518

Friday 10 am to 5 pm: Goshen Farmer’s Market, Village Square/Church Park Goshen NY (intersection of South Church St and Main St) Goshen, New York 10924

Saturday 9 am to 1 pm: Ringwood Farmer’s Market, Cannici Drive & Skyline Dr. (next to the Ringwood Public Library) Ringwood, New Jersey 07456

Saturday 10 am to 2 pm: Cornwall Farmer’s Market, Town Hall Park, 183 Main Street, Cornwall, NY 12518

Sunday 11 am to 3 pm: Beacon Farmer’s Market, on the dock behind the train station, 8 Red Flynn Road, Beacon, New York 12508

We will have our fresh Canterbury goat cheese, Marinated Canterbury, Rosemary Fig Canterbury, Moodna goat feta (2014), Sackett Ridge goat cheddar, our very special whole goat milk Ri(goat)ta as well as a few bloomies: Firthcliffe and Aleck Meadow (Idlewild has sold out).   There are bloomies ripening that should be ready for some of the markets later in the week.  We only have a handful of 2013 crumbled feta and these will likely sell out at Cornwall on Wednesday. The weekend markets will have a special treat because we are picking up freshly made strawberry jam from Luna Grown and we will be assembling the first Canterbury and jam pairing with it.  Yum!  We will keep you posted on Facebook.

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 edgwickfarm@gmail.com.

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:

http://edgwickfarm.wordpress.com/2014/03/11/this-weekends-feta-crumble-special-recipe-ideas/

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:

http://edgwickfarm.wordpress.com/2014/03/09/honey-bee-boot-camp-2014/

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: http://www.alouettecheese.com/recipes/salads-and-sandwiches/feta-couscous-salad/

feta_couscous_salad_recipe

Roasted Asparagus with Lemon-Feta:  http://www.wholefoodsmarket.com/recipe/roasted-asparagus-lemon-feta-crumble

roasted asparagus with lemon feta

Easy Pasta Salad with Feta: http://www.thecookingmom.com/recipe-box/salads/easy-pasta-salad-with-feta-cheese/

Easy-Pasta-Salad-With-Feta-Cheese

Spinach and Feta Casserole with Brown Rice: http://www.kalynskitchen.com/2011/11/recipe-for-spinach-and-feta-casserole.html

1-spinach-feta-casserole-500x500-kalynskitchen

Apple Quinoa Salad with feta crumbles: http://pumpsandiron.com/2012/09/24/apple-feta-quinoa-salad-with-cranberries-and-walnuts/

apple-walnut-quinoa-salad-with-feta-and-crandberries-2

Orzo with scallops, artichokes, feta: http://www.dinner-mom.com/orzo-pasta-with-scallops-artichokes/

orzo-and-scallops-artichokes-tomatoes-and-feta-001-006

Wheat berry sald with feta:  http://www.thekitchn.com/recipe-wheat-berry-salad-with-78138

wheat berry salad

Farinata topped with roasted fall veggies and crumbled feta: http://www.thefooddocs.com/farinata-topped-with-roasted-fall-vegetables-and-crumbled-feta-cheese/

Farinata-on-Pizza-Board

Bruschetta with Tzatziki, Sundried Tomatoes, Feta: http://www.twobluelemons.com/2013/04/bruschetta-wtih-tzatziki-sundried.html

Bruschetta with Tzatziki, sundried tomatoes, feta

Pumpkin Gnocchi with Sage Brown Butter & Feta: http://www.reclaimingprovincial.com/2012/10/17/pumpkin-gnocchi-with-sage-brown-butter-feta/

pumpkin-gnocchi-with-sage-and-feta3

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

GOAT CHEESE IS SEXY, SKINNY, SMART!

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.

Metabolism-Boosting

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

phosphorus

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: http://www.oprah.com/health/The-Secrets-of-the-Blue-Zones/8). 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
Directions:

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.

Image


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