Archive for the ‘Local Food’ Category

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

  • 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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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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2015 Farm Tours Ending this Weekend

April 22, 2015


2015 Farm tours end this weekend. If you missed coming this year, mark your calendar for February 2016 when they start up again!
We had some cancellations and some shuffling around because of an early delivery of bees for our honey bee boot camp so here are our open spots as of Wednesday April 22nd 9 am (please e-mail your name, number in your party, ages of children and contact information as well as date and time interested in to

April 22nd 10 am Wednesday – 5 spots
April 22nd 2 pm Wednesday – 6 spots
April 24th 10 am Friday – 5 spots
April 22th 2 pm Friday – Tour cancelled due to bee pick up in Kingston
April 25th 10 am Saturday – Tour cancelled due to Honey Bee Boot Camp class (bee installation!)
April 25th 2 pm Saturday – 15 spots
April 26th 10 am Sunday – 2 spots
April 26th 2 pm Sunday – 12 spots

Where to Find Us This Weekend

April 3, 2015

You can find Edgwick Farm​ at the Indoor Winter Town Of Cornwall Farmers Market​ tomorrow at Munger Cottage (behind the library) from 10 am to 2 pm. We have no markets on Sunday so we will be going to Painter’s-Restaurant-Bar-Gallery-Inn-Catering​ for Easter brunch. Hope to see you tomorrow!

meet me at the market

Farm Foto Friday April 3rd 2015

April 3, 2015


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

Where to Find Us This Weekend

March 13, 2015

You can find Edgwick Farm cheese at two indoor winter farmer’s markets over this weekend:
Saturday: Cold Spring Farmers’ Market 8:30 am to 1:30 pm in St. Mary’s Parish in Cold Spring and
Sunday: Beacon Farmers’ Market 10 am to 3 pm in Scenic Hudson’s River House in Beacon.
We are bringing Canterbury soft goat cheese, Marinated Canterbury, Rosemary Fig Canterbury, Moodna goat feta (wedges and crumbles), Sackett Ridge hard goat cheese and Funny Child (washed with Rushing Duck’s Count Koala) as well as our Bloomy Rinds: Firthcliffe, Aleck Meadow and Idlewild.

meet me at the market

Raw Goat Milk at Edgwick Farm

January 17, 2015

2015 raw milk card

2015 Winter Farm Tours – Edgwick Farm

January 16, 2015

2015 farm tours right

Farm Foto Friday December 19, 2014

December 19, 2014

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

Where to Find Us this Weekend December 20th and 21st 2014

December 17, 2014

cheese day 7Need cheese before Christmas? Fear not!  We are at four local winter farmer’s markets this weekend.

Find Edgwick Farm at:

Indoor Winter Cornwall Farmer’s Market, Saturday 10 am to 2 pm, in Munger Cottage behind the Cornwall Library

Indoor Winter Pine Island Farmer’s Market, Saturday 10 am to 2 pm at Rogowski Farm, 329 Glenwood Road, Pine Island

Outdoor Winter Ringwood Farmer’s Market, Saturday 10 am to Noon, Park n Ride Lot, Ringwood, NJ (by the Ringwood Library)

Indoor Winter Beacon Farmer’s Market, Sunday 10 am to 3 pm, Scenic Hudson River House by the Beacon train station, Beacon.

What will you find on our market table?

Canterbury soft goat cheese medallions

Marinated Canterbury

Rosemary Fig Canterbury

Cranberry Orange Canterbury

Moodna feta, wedges and crumbles

Sackett Ridge hard goat cheese

Funny Child ale washed hard goat cheese (Newburgh Brewing Company Brown Ale)

and two specials:

Chocolate Chevre Truffles

Funny Child ale washed cheese washed with Rushing Duck Count Koala, a chocolate Belgium ale (please stop by for a taste of this unique combination)

If you miss the markets, feel free to give us a call at 845-534-8707 to place a special order for pick up at the farm on Monday, Tuesday or Wednesday.

Not sure what cheese to give as gifts?  Give them a “Cheese Bucks” gift certificate and let them pick their own favorite!

Happy Holidays everyone!


November 27, 2014


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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