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!

Post Lactation Pregnancy Care For Edgwick Farm Does

December 17, 2014

20141204_102656 (1)

Our does have about two and a half months (or half) of their pregnancy to rest and grow their babies without the demands of milking.   For us, this is the months of November and December and early January.

This rest period is crucial because it allows them to build up their bodies for the next milking season.  Each pound of increase in body condition during the dry period will produce more milk later when they are in lactation.

This is not to suggest that a pregnant doe should be over conditioned or fat.  A dairy animal should never be fat, just in good condition (although we do have some fat does).  In fact, fat causes problems in breeding and pregnancy.  But the doe needs a well balanced diet.  Too much feed produces kids that are too large to be easily delivered.  Excess minerals in the doe’s diet will produce kids with too solid bones which also causes difficulty.

A fibrous diet with rather low protein is ideal for the months of pregnancy when the kids are developing slowly.  We feed low protein orchard grass in the hay feeders and no grain whatsoever during this period.  For treats, the does are fed chopped pumpkins and apples.  If a winter storm brings down branches, the herd will get maple and white pines which they will strip of bark and eat the buds and needles.  If we have saved fall leaves or dried nettles and raspberry stalks, they are offered those as well.  As always, the herd has free choice access to baking soda and a specialized goat mineral mix that we add a little kelp.

The treats are deliberately fed as far out in the exercise pen as possible to make the pregnant does get up and walk.  This exercise is crucial for their health.

Most of the kids’ growth comes in the last 4 to 6 weeks of pregnancy.  During this period, we gradually begin reintroducing their grain ration.  Two-thirds of the kids’ growth is taking place!  Each doe also needs to build up her own reserves for her next lactation.   We use a sweet goat feed that provides the needed protein, minerals and vitamins as well as molasses to provide iron as well as sugar to prevent ketosis.  We mix alfalfa pellets to beef up protein and beet pulp for bulk.  We start with a pound per doe every other day and then move to daily for the last two weeks.  This grain ration is also fed as far out in the exercise pen as possible to get the heavily pregnant does get up and move.

Three to four weeks before kidding, the pregnant does are vaccinated with their annual CD&T shot (which provides some immunity for their kids as well).  The does get a Bo-Se shot as well to prevent white muscle disease in the kids and they are dewormed with an Ivermectin injection.  Their hooves are trimmed at this point and general health check is performed to note how their pregnancy is progressing.

Then the waiting begins!

Our routine from this point is to start spending more time hanging out with the does as they rest in the hoop house during the day, observing their bodies and behavior.  We will write about that in another blog post.

Farm Foto Friday December 5, 2014

December 5, 2014

Farm Foto Friday December 5 2014 047A Friday morning ritual. A series of photographs and brief descriptions that capture the farm at that moment in time.

Farm Foto Friday November 28, 2014

November 28, 2014

Farm Foto Friday November 28, 2014 028

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

Gratitude

November 27, 2014

20130420-DSC_0458

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.

20141120_082519

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.

INGREDIENTS

  • 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

METHOD

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.


Follow

Get every new post delivered to your Inbox.

Join 50 other followers