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 email@example.com. Chocolate goat milk (properly pasteurized at 150) will be sold at markets again starting next Wednesday.
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!
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.
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!
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
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.
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.
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!
You can find Edgwick Farm at three weekend farmer’s markets this coming weekend:
On Saturday, Dan will be at the Cold Spring Farmer’s Market outdoors at Boscobel in Garrison from 8:30 am to 1:30 pm.
Also on Saturday, Talitha and Bailey will be at the last indoor Cornwall Winter Farmer’s Market at Munger Cottage (behind the library) from 10 am to 2 pm.
On Sunday, Talitha and Dan will be at the Beacon Farmer’s Market outdoors on the dock (behind the train station) from 10 am to 3 pm.
We are very excited to be bringing ice cold chocolate goat milk to enjoy while you shop.
This week, we had a special order from the Thayer for fresh goat milk ricotta so we filled up the vat to make an extra bunch for markets. We don’t often have ricotta so grab it while you can!