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.

Cheese Bucks

November 25, 2014

Cheese bucks

This year Edgwick Farm is pleased to bring something new for the holidays: Cheese Bucks gift certificates.  Instead of worrying whether the cheese will keep (or whether someone in your family will eat it by mistake)…. or how to stash the entire cheese basket in the already holiday stuffed fridge…. or if they will even like goat cheese, you can give your friends and family Edgwick Farm Cheese Bucks and they can come to any of our markets, taste the cheeses themselves and pick out what they personally like when the cheese is at its freshest.  What a great way to introduce friends and family to Edgwick Farm!

AND for every $100 of Cheese Bucks purchased, you will receive a$10 Cheese Buck gift certificate FREE to get your own cheesey goodness!

Please support our farm on Small Business Saturday!

November 25, 2014

Shop Hop 2014

Still need cheese for Thanksgiving?

November 24, 2014

Still need cheese for Thanksgiving? We are having open hours on the farm Monday, Tuesday, and Wednesday from 10 am to 4 pm. Look for the sign out front and drive past the house and up to the red creamery building. We will have cheese for sale in the viewing room as well as chocolate chevre truffles.


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.


  • 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


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.)

Farm Foto Friday November 14, 2014

November 14, 2014

Farm Foto Friday November 14 2014 006

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

Where t Find Us this Weekend: November 15th and 16th 2014

November 13, 2014

dan making cranberry orange

You can find us at three farmer’s markets this weekend!

We are so excited that two winter markets are debuting this weekend!  The Cornwall Winter Farmer’s Market opens inside Munger Cottage (behind the Cornwall Library) this Saturday from 10 am to 2 pm.  The Ringwood Winter Farmer’s Market opens this Saturday from 10 am to Noon in the Ringwood Park n Ride parking lot (next to the Ringwood Library).  

The Beacon Farmer’s Market continues its weekly Sunday market from 10 am to 3 pm.  At this point, it is still outside on the dock but very soon it will move indoors to the Scenic Hudson River House.  We will keep you posted as we get updated information.

It’s finally November and the cranberry harvest has finished so we are bringing to market this month our last seasonal jam pairing with fresh Cranberry Orange jam paired with our Canterbury soft goat cheese.

We will also have fresh Canterbury goat cheese, Marinated Canterbury, Rosemary Fig Canterbury, Moodna fet in wedges and in crumbles, Sackett Ridge hard cheese and Funny Child ale washed hard goat cheese.

Looking forward to seeing you all!

Eat Local, Buy Local, Grow Local

November 10, 2014

eat local buy local grow local

Why we feed pumpkins to our goats (by Cara Meling)

November 6, 2014

MacKenzie and pumpkins


By the end of October there is not much left for the goats to browse on so instead of staying out on pasture, the girls go on daily walks for exercise and to snack on fallen leaves (goat chips!) By this point the girls are about half way through their pregnancy, so we want to supplement their diet with extra nutrients. Pumpkins are full of vitamins and antioxidants and the seeds are packed full of protein and also act as a natural dewormer.
We take all the pumpkins we receive from the community and store them in a cool dry place where they will last for months. Every day we cut up the pumpkins into bite size pieces (did you know that goats don’t have top teeth in the front? Cutting them up into bite size pieces makes it easier for the goats to chew) along with apples we get from a local orchard and feed them to the goats. On top of the nutritional aspects of feeding the goats pumpkins, they also make them happy!

Where To Find Us This Week: November 8th & 9th 2014

November 4, 2014

We have just two things going on this weekend.

Saturday, come by the farm at 348 Angola Road, Cornwall, NY 12518 between noon and 4 pm and drop off your Halloween pumpkin.  We will feed them to the goats and chickens over the winter.  Eli will be available for goat snuggles.  Of course, we will have Edgwick Farm cheese for sale at the same time.

Sunday, Gabe will be at the Beacon Farmer’s Market from 10 am to 3 pm.  We are waiting to hear whether it will be on the dock or inside at the Scenic Hudson River House.  Last week’s market was unfortunately cancelled due to the high winds on the dock but this Sunday’s weather looks good.

Starting this weekend, we will be debuting our last seasonal jam pairing, Cranberry Orange jam paired with our Canterbury soft goat cheese.

We will also have:

  • plain Canterbury soft goat cheese,
  • Marinated Canterbury,
  • Rosemary Fig Canterbury,
  • Lavender Honey Canterbury
  • Moodna hard goat feta,
  • Moodna soft goat feta crumbles
  • Sackett Ridge goat cheddar
  • Funny Child ale washed alpine style goat tomme

Looking forward to seeing you all!


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