Where to Find Edgwick Farm June 24th to June 28th 2015

June 23, 2015

meet me at the market

You can find Edgwick Farm at SIX farmer’s markets this week:
Wednesday: Both Dan and Talitha will be at the outdoors Town of Cornwall Farmer’s Market with its new hours from noon to 6 pm.

Friday: Both Dan and Talitha will be at the Goshen Farmer’s Market from 10 am to 5 pm.

Saturday: Dan will be at the Cold Spring Farmer’s Market from 8:30 am to 1:30 pm.

Saturday: Talitha will be at the Ringwood NJ Farmer’s Market from 9 am to 1 pm.

Saturday: Bailey will be at Town of Cornwall Farmer’s Market from 10 am to 2 pm.

Sunday: Both Dan and Talitha will be at the Beacon Farmer’s Market from 10 am to 3 pm.

This week is CUSTOMER APPRECIATION WEEK and we are offering half pound tubs of our signature cheese Canterbury soft goat cheese for the bargain price of $10. Use it in all your summer recipes (and maybe throw a tub or two in the freezer for this winter – it freezes beautifully!)

What else can you find at our market table? Canterbury fresh goat cheese in 4 ounce medallions, Marinated Canterbury, Rosemary Fig Canterbury, Moodna goat feta in wedges and crumbles, Sackett Ridge goat cheddar, the last few pieces of 2014 Funny Child ale washed hard goat cheese washed with the Newburgh Brewing Company’s brown ale, ripe Firthcliffe (ash), Aleck Meadow (herbs de provence) and Idlewild (plain) bloomy rinds as well as the last of June’s Strawberry Canterbury.

We look forward to seeing you!

Farm Foto Friday June 19, 2015

June 19, 2015

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A Friday morning ritual. A series of photographs that capture the farm at that moment in time.

Where to Find Edgwick Farm: June 17th to June 21st 2015

June 17, 2015

meet me at the market

You can find Edgwick Farm at SIX farmer’s markets this week:
Wednesday: Both Dan and Talitha will be at the outdoors Town of Cornwall Farmer’s Market with its new hours from noon to 6 pm.
Friday: Both Dan and Talitha will be at the Goshen Farmer’s Market from 10 am to 5 pm.
Saturday: Dan will be at the Cold Spring Farmer’s Market from 8:30 am to 1:30 pm.
Saturday: Talitha will be at the Ringwood NJ Farmer’s Market from 9 am to 1 pm.
Saturday: Bailey will be at Town of Cornwall Farmer’s Market from 10 am to 2 pm.
Sunday: Both Dan and Talitha will be at the Beacon Farmer’s Market from 10 am to 3 pm.
We are very excited to be bringing for the third week the first of our seasonal jam pairings with fresh strawberry jam (from Luna Grown) paired with our fresh soft goat cheese with just a touch of honey.
Fresh out of our ripening cave are a new young batch of bloomies: Idlewild (plain), Aleck Meadow (herbs de provence) and everyone’s favorite Firthcliffe (ash).
What else can you find at our market table? Canterbury fresh goat cheese, Marinated Canterbury, Rosemary Fig Canterbury, Moodna goat feta in wedges and crumbles, Sackett Ridge goat cheddar and the last few pieces of 2014 Funny Child ale washed hard goat cheese washed with the Newburgh Brewing Company’s brown ale.
We look forward to seeing you!

Chocolate Milk Pasteurizing Snafus

June 13, 2015

Today during a routine inspection of our creamery by our regular Ag & Markets inspector, we were informed that our chocolate milk bottled in half gallons should have been pasteurized at 150 degrees (due to the sugar and fat in the chocolate syrup) instead of 145 degrees (which is the normal pasteurizing temp). This happened due to miscommunication between us and Ag & Markets. Only one 20 gallon batch of chocolate milk was pasteurized in this manner and bottled and only half of this batch was sold at local farmers markets in the past week. Please note this does not affect plain goat milk or cups of chocolate milk sold ready to drink. Ag & Markets will be issuing a press release about the improper pasteurization. If you purchased a half gallon of our chocolate milk and have a concern or issue, do not hesitate to call us at 845-534-8707 or email us at edgwickfarm@gmail.com. Chocolate goat milk (properly pasteurized at 150) will be sold at markets again starting next Wednesday.

Farm Foto Friday June 12, 2015

June 13, 2015

Farm Foto Friday June 12, 2015 012

A Friday morning ritual. A series of photographs that capture the farm at that moment in time.

Recipe Sunday: Baked Canterbury Soft Goat Cheese

June 8, 2015

Given that we make about 5000 pounds of Canterbury soft goat cheese a year here at Edgwick Farm, we always have some on hand and it is our go-to cheese for quick appetizers.  This recipe for baked goat cheese is a stand-by in our kitchen and we can promise you, it will be consumed quickly!

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Canterbury soft goat cheese is truly a versatile cheese. Just putting out a medallion of unadorned soft goat cheese with some crackers is usually enough to make everyone happy. However, why stop there when with a little effort you can create something truly memorable. Baking it with some goodies on top from your well-stocked pantry kicks it up a notch. The great thing about this dish is that it can be prepared quickly and with only a moment’s notice. So take some advice from us at Edgwick Farm: keep a little Canterbury soft goat cheese on hand and along with a few other staples like olives, artichoke hearts, and capers you will be good to go.

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Our ‘go-to’ basic baked goat cheese consists of olives, artichoke hearts, capers, and garlic, but the sky is the limit when coming up with other flavor combinations. Look at what bits of this and that are left in your refrigerator and get creative! Almost anything would be good baked on top of some soft goat cheese!

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Baked Canterbury Soft Goat Cheese Recipe

Ingredients
  • 8 ounces of Canterbury Soft Goat Cheese
  • 1/3 cup mixed chopped pitted olives (Kalamata, green, stuffed, etc.…)
  • 1/3 cup drained and chopped artichoke hearts
  • 1-tablespoon capers
  • 1-2 cloves of garlic, chopped
  • 1-2 tablespoons olive oil
  • Kosher salt

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Instructions

Spread the cheese loosely into the bottom of an ovenproof dish to a depth of around 1/2 to 3/4 of and inch. Combine the olives, artichokes, capers, and garlic together and spread over the goat cheese.

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Drizzle with olive oil, and sprinkle with kosher salt to taste. Bake uncovered in a 350° oven for 35-40 minutes, or until the top and edges have slightly started to brown and the top is nice and bubbly. Serve immediately with sliced baguette, crackers, or pita.

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Farm Foto Friday June 5, 2015

June 5, 2015

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A Friday morning ritual. A series of photographs that capture the farm at that moment in time.

Farm Foto Friday May 29, 2015

May 29, 2015

Farm Foto Friday May 29, 2015 025

A Friday morning ritual. A series of photographs that capture the farm at that moment in time.

Where to Find Us This Week: May 29th to 31st 2015

May 26, 2015

meet me at the market

You can find Edgwick Farm at four farmer’s markets this week:
Friday: Both Dan and Talitha will be at the opening day of the Goshen Farmer’s Market from 10 am to 5 pm.
Saturday: Dan and Kate will be at the Cold Spring Farmer’s Market from 8:30 am to 1:30 pm.
Saturday: Talitha and Bailey will be at the opening day of the Ringwood NJ Farmer’s Market from 9 am to 1 pm.
Sunday: Both Dan and Talitha will be at the Beacon Farmer’s Market from 10 am to 3 pm.
What can you find at our market table? Canterbury fresh goat cheese, Marinated Canterbruy, Rosemary Fig Canterbury, Moodna goat feta in wedges and crumbles, Sackett Ridge goat cheddar, Funny Child ale washed hard goat cheese, fresh ri(goat)a and just out of the cave, a new batch of bloomy rinds Idlewild (plain), Aleck Meadow (herbs de provence) and everyone’s favorite Firthcliffe (ash). We also have for you to enjoy at market, a cup of ice cold chocolate goat milk.
We look forward to seeing you!

Monday FAQ: Why is goat milk better than cow milk for your body?

May 19, 2015

goat vs cow

Smaller fat molecules make goat milk easier to digest than cow milk.


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