Archive for the ‘Local Food’ Category

Where to Find Us April 5th and 6th 2014

April 4, 2014

We finally have another weekend of indoor winter farmer’s markets. We have missed seeing all of our regular customers! Cornwall’s is Saturday 11 am to 3 pm indoor at St. John’s Church, 66 Clinton Street. Beacon’s is Sunday 11 am to 3 pm indoors at Scenic Hudson’s River House, 8 Red Flynn Road. Talitha will be at both markets while Dan, Aidan and Cara handle the weekend farm tours and make cheese at the farm.

To both markets, we will be bringing fresh Canterbury goat cheese, Marinated Canterbury, Rosemary Fig Canterbury, Moodna feta and Sackett Ridge hard cheese. (Sadly, the 2013 Funny Child has sold out and the 2014 batches won’t be ready until the summer markets start.)

As a treat and something to spice up your early spring meals, we have made horseradish Canterbury. We have mixed horseradish in with our fresh soft goat cheese, making a spread that has a tasty kick! Pick up a 4 ounce log of this goody for $7, quantities are limited but if you like it, we will make more for the April 13th Beacon and the April 19th Cornwall markets. Let us know!

E-mail us at edgwickfarm@gmail.com for any special orders or if you would like your raw milk order filled (this is only for existing customers who have been to the farm for milk pick up and will be trading in milk jars.)

Our upcoming tours this weekend and for all of the coming week are 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 as well as the new chicks and any babies that are born this month! 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!

Before you know it, Easter will be here on the 20th. We are thinking of making chocolate chevre truffles for pick up at the farm on the 16th -19th and available at the Cornwall and Ringwood markets on the 19th. Let us know if you would be interested.

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

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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: Is your cheese fattening? How much fat does it have?

March 10, 2014

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.

thin and strong because of goat cheese

Honey Bee Boot Camp 2014

March 9, 2014

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Honey Bee Boot Camp

Cost for all 3 sessions: $75

(Class will be limited to 15 people)

This hands-on class will take you through all the steps of beginner beekeeping – from setting up a hive and receiving bees to managing your hive and maintaining routine inspections.

Day 1 (Sunday, April 13th 1pm-3pm): Learn the different parts of a hive, the tools needed for beekeeping, the right location, and beekeeping gear. Jump right in and work as a group to assemble a hive in preparation for bees, including adding foundations to the frames.

Day 2 (Last weekend of April (26th or 27th)) – date and time will be determined depending on bee pick-up): Learn how to install new bees into a hive, starting with the preparation of the smoker, opening the packages to release the bees, and placing the queen’s cage within the hive.

Day 3 (Sunday, May 11th 1pm-3pm): Learn how to do a hive inspection. Each person will get a chance to inspect a hive: check for different stages of bee development (egg, larvae, capped brood), see comb development, and look for signs of nectar and pollen.

If you are interested in taking part in this class, email edgwickfarm@gmail.com.

Once you receive confirmation, print out and mail the form Honey Bee Boot Camp PDF with full payment (checks made out to Edgwick Farm) by March 31st to:

 Edgwick Farm

348 Angola Road

Cornwall, NY 12518

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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.

Where to Find Us This Weekend – February 22nd and 23rd 2014

February 22, 2014

We will be at two farmer’s markets this weekend.

On Saturday, Talitha will be outdoors from 10 am to noon at the RESCHEDULED Ringwood Farmer’s Market in the Ringwood, NJ Park n Ride next to the Ringwood Library.  Bundle up and come get your cheese!

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 both markets, we will be bringing fresh Canterbury goat cheese, Marinated Canterbury, Rosemary Fig Canterbury, Moodna feta, Sackett Ridge hard cheese and Funny Child, our ale washed goat tomme.  We are down to our last six wheels of Funny Child and it won’t return until June so don’t miss out on this fantastic artisan cheese!

We have six tours this weekend on Friday, Saturday, Sunday.  Saturday and Sunday are fully booked.   Families coming on these tours will get to meet all the growing babies! The tours in March on weekends are starting to fill up so if you are thinking about coming on a weekend tour, plan ahead for March and April.  Weekdays have plenty of availability and offer a more intimate visit.

Thank you for supporting our farm!

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Where to Find Us February 14th to 17th 2014

February 12, 2014

Assuming that Thursday’s nor’easter does not grind life as we know it to a halt, you will find us at three farmer’s markets this weekend.

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 church is stuffed with all sorts of vendors and 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.  Bundle up and come get your cheese!

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 Funny Child, our ale washed goat tomme.  We are down to our last six wheels of Funny Child and it won’t return until June so don’t miss out on this fantastic artisan cheese!

Due to the President’s Day school vacation, all 8 tours on Friday, Saturday, Sunday and Monday are fully booked.   Families coming on these tours will get to meet all the new babies born this week! The remaining tours on weekends in February are also fully booked so if you are thinking about coming on a weekend tour, plan ahead for March and April.  Weekdays have plenty of availability and offer a more intimate visit.

All the ingredients for chocolate chevre truffles are sitting on a table waiting for production for Valentine’s Day.  Due to the intensity of the kidding this week, production has been repeatedly postponed.   If and when the truffles get made, we will announce their availability and where you can pick them up on our Facebook page.  We can’t predict when the last four does due in February will kid but we know they will kid before the end of the weekend and their health and care comes first for us.  If we miss Valentine’s Day, we will make them for Easter!

Thank you for supporting our farm!

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Monday Goat Doodles

February 3, 2014

Farm Tours 2-3-14

 

Goat doodles by Cara Meling, our herd manager.


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