This Week at Peaceful Heart Farm: 3/26/2020

Hello beautiful peeps,

Wytheville Farmer’s Market WILL BE OPEN on Saturday. There will be stringent safety measures in place and there will likely be a learning curve to make it work smoothly. Instructions will be posted at the uncovered entrance. Check out the Wytheville Farmer’s Market Facebook page.  More information will be posted there on Thursday or Friday this week.

I will be in the parking lot across the street for bulk meat and herd share pickups. Look for my burgundy Subaru Outback. Remember to bring your jars. If you did not receive an email saying I needed these, then I already have your jars. You will also be able to purchase items from inside but that is a different process put in place by the market manager.

Let’s keep each other’s safety in mind and maintain those safe distances if someone else is there with me picking up product. I’ll be using hand sanitizer between each of our interactions. If you have concerns about picking up, please let me know so we can make other arrangements. Above all, I want you to be comfortable and feel safe.

One other note, if you are looking for eggs because your stores are sold out, contact your favorite farmer and place an advance order or get there early. Meat was in short supply at the stores as well. There are several meat vendors at the market. We have ground lamb, beef and chev (goat). See below for other available meat products.

New herd share opportunities are coming up soon. Contact me via email (melanie@peacefulheartfarm.com) or phone (276-694-4369). More shares will be available soon.

Please go HERE to learn all about Herd Shares and get on our waiting list.

If you shop the Independence Farmer’s Market, you can still place your orders for lamb, beef and goat via the online market. We now have lamb available in 1″ kabob chunks. It’s great for making Indian curry dishes. Indian Style Curry is one of the new recipes. 

Here is a link to the online store. Register for an account, place your order online and pick it up on Wednesday afternoon at Grayson Landscaping (next to the old court house). Email me if you don’t see what you are interested in purchasing. 


News This Week 


Products Available to Herd Share Owners

Choose 1 per week 1/2 Share Whole Share
Yogurt 1 quart 2 quarts
Butter 1/4 pound 1/2 pound
Ararat Legend 1/4 pound 1/2 pound
Peaceful Heart Gold 1/4 pound 1/2 pound
Pinnacle 1/4 pound 1/2 pound
Clau d’ville Cheddar 1/4 pound 1/2 pound

Products Available to the General Public

Beef Price / Pound
1/4 Beef (approx 100 lbs) $7.00
1/2 Beef (approx 200 lbs) $6.50
Whole Beef (approx 400 lbs) $6.00
Ground (approx 1 lb) $7.00
Lamb Price / Pound
Lamb Loin Chops $18
Lamb Rib Chips $18
Lamb Kabobs $12
Ground Lamb (approx 1 lb) $10
Whole Lamb (approx 40 lbs) $9.50
1/2 Lamb (approx 20 lbs) $10
Chev (Goat) Price / Pound
Ground Chev (approx 1 lb) $12

Let’s Get Together

As always, we’d love to meet you in person.  You can find us at the Wytheville Farmers Market the 2nd and 4th Saturdays in April as long as the market is able to be open. Hours are 10 am to 12 pm.  

As always, you may visit us at our dairy farm in Claudville, Virginia Tuesdays from 10 am to 12 noon and Saturday afternoons from 3 pm to 5 pm. Find out how we raise our animals and why you will love the taste of tradition that is inherent in all of our products. Herd share holders will be able to see up close how their cows are cared for and where the cheese is made and stored. 


Peaceful Heart FarmCast

This week’s podcast, COVID19 – In the Year of Our Lord 2020, is me rambling on and on about our life here and providing some uplifting support for you and your families. Please let me know if there is anything you need.


Free Downloads

I want to follow up on my previous FarmCast, The Taste of Cheese where I talked about developing your expertise with using descriptive words. The FREE downloads of Classifying Cheese by Type and Category and Expand Your Cheese Vocabulary are still available at our website. Please stop by and get your FREE resources. 

You can LISTEN TO THE PODCAST HEREOr, if you have an Alexa device, just say:Alexa, play podcast Peaceful Heart FarmCast.

And don’t miss an episode! Subscribe to the Peaceful Heart Farm podcast on Apple PodcastsAndroidTuneIn, Stitcher or Spotify


Recent Recipes

Click the links and check them out. All of my recipes are printable.

chocolate peanut butter protein shakeLemon Cheese: Lemon cheese is a very simple fresh cheese that you can easily make in your kitchen. It is a moist spreadable cheese with a hint of lemon taste.

If you make it in the evening, this rich and delicious cheese will be ready to spread on hot biscuits, toast, muffins, bagels or croissants for breakfast in the morning!

greek meatballs with yogurt-mint sauceGreek Meatballs with Yogurt-Mint Sauce: Slow-simmered in a rich tomato sauce and served over rice with a tangy yogurt sauce and crumbled feta. Yum, yum. The recipe includes ingredients and instructions for the meatballs, the tomato sauce, and the yogurt-mint sauce.
moroccan seasoned meatballsEasy Barbecued Beef: Meatballs Seasoned with a Moroccan-style blend of fresh mint, cinnamon, coriander and cumin and simmered in tomato sauce, these tender lamb meatballs make a flavorful change from their Italian-style cousins.

These delicious meatballs were a hit at the farmer’s market. Lamb is a delicious alternative to beef.

easy barbecued beefEasy Barbecued Beef: This easy barbecued beef recipe takes advantage of your traditional slow-cooker. It’s great for any cookout or potluck dinner. Chuck roast makes delicious shredded beef sandwiches. The recipe calls for ketchup however, you may substitute tomato paste for a slightly less sweet dish. In any case, this barbecued beef is sure to please your family.

COVID19 – In the Year of Our Lord 2020

COVID19, in the year of our Lord 2020 it’s affecting us all in one way or another. This podcast format will be a little different. This episode is going to be a farmstead update only. Because of the emotional charge around this pandemic virus, I have lots of things I want to talk about regarding the homestead and our life here. I also want to take a few minutes to talk you with about how we are doing here and how we are affected by the current world situation. No recipe today.

I’d love to hear from you about how you are faring as well. Comment on this podcast on our webpage or drop me an email at melanie at peacefulheartfarm.com. Let me know if you need anything or if I can help out in any way. We are all in this together.

If you are new, welcome. This will not be the best representation of my podcast format so I hope you will come back again and again to get a better idea of what I do here. Welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode.

Today’s Show

  • Homestead Life Updates
  • COVID19 – In the Year of our Lord 2020

Homestead Life Updates

The Cows

Violet has recovered from her uterine infection and is doing fine. Claire is due to calve in 7 to 10 days. She is so big. I let her take her time coming up to the milking shed. Buttercup is also quite big. If I have to walk a long way to gather up one of the girls, it will be Buttercup. This morning it was all the way to the farthest fence line. She just stood there and watched me as I approached. The others had all started moving in the right direction, but not Buttercup. Nope. Come and get me she says. Well, the exercise is wonderful so I don’t mind at all.

The Sheep and Goats

The sheep are still more than a month away from their delivery dates and are looking quite happy and healthy. No baby goats this year as we are reducing the herd, but the girls are looking fine. They are shedding their cashmere.

We originally got these particular goats because I wanted to spin and dye my own cashmere yarn for knitting. That never happened. We, like just about everybody else who is just starting out, wanted to do everything about which our hearts had ever dreamed. Then reality sets in and you realize that there is only so much time in the day and you must pick and choose your homestead enterprises. Your focus must be narrowed. After just 9 or 10 years we have just about settled on the final look and feel of our homestead.

Our Homestead Vision

We have the cows for milking and making cheese. The sheep are just because we like them. The goats are for specific pasture maintenance. The herd will become much smaller. Perhaps we will not breed them at all. It may be that we just keep three or four does that require minimal upkeep. That is still a work in progress. We are sure that the cashmere girls will eventually be gone completely and replaced with a few meat goats.

Pigs and Chickens?

I hope next year will be the year of the pigs and chickens. The creamery will be completed or nearly so and pigs/chicken projects can move forward. Pigs and chickens are a natural part of any cheesemaking operation. They will get any messed-up cheese and all the whey that would otherwise be poured out on the field. These are high protein, nutritious foods that will keep our animals happy and healthy. They will provide us with meat and eggs.

The Orchard

Scott loves the orchard but I have often wondered what we were going to do with all that fruit. As I said, your enterprises must be prioritized. Just thinking about how we would have the time to pick, store, preserve and market that much fruit is daunting. The pigs are the solution. We will keep whatever we need for ourselves and the rest will be food for the pigs. They will love it and we can still have this giant orchard – well it’s not really giant. We can still have this orchard that is far to big for two people and make good use of the fruit as well.

The Garden

Expanding on the orchard idea, the garden space is also much too big for two people. I have plans for growing lots and lots of root vegetables and squash for the pigs. The chickens will get to eat all kinds of greens, tomatoes and cucumbers – after I’ve taken out what I need, of course.

The Quail

We also have the quail. Scott can eat those eggs and we both love the meat.

Speaking of eggs. A couple of days ago we went on a treasure hunt. We came back to 8 Canadian goose eggs. That is equivalent to 2 dozen chicken eggs.

The Geese

Every morning on my way to bring in the cows, I passed by this goose nest. First, I saw 2 eggs, then 3, then 4, then 5. Then nest was in a horrible place. It was less than two feet from where I and the cows walked twice a day. It was also in a place where a huge spring rain would flood the area and wipe it out.

The eggs stopped increasing after five and I wondered if the nest had been abandoned. Perhaps that pair of geese had gotten fed up with us interrupting their family situation two times every day. It gave me the idea.

Goose History

Back in 2009 or 2010 we got our first pair or two of geese making their home on our ponds. We have two. The older pond is about an acre and the newer one, established in 2007 or 08, is about an acre and a half. For the first couple of years they nested, hatched a batch of goslings and then left for the winter. I’m not sure exactly when that changed but now they are with us year round and about a week or so ago I counted 36 of them.

Every year the total gets larger. There are usually at least three nests and sometimes four. Some years most of the goslings don’t survive and some years they increased the flock by a couple of dozen. Not all stayed of course. But as I said, we are up to 3 dozen birds at this point. That’s a lot of squawking geese. Hence my idea. What if we raided their nests and took the eggs? That would reduce the increase in population and give another great source of food.

The Treasure Hunt

We found two other nests but only one had any eggs. The gander guarding that nest tried to give us a flogging but we persevered. That pair nests in the same place every year. Likely she will lay more eggs. I’m undecided about snatching those as well.

That particular pair nests on the island in the larger pond. There is also another pair that regularly nests on the other side of that island. I saw them but there was no nest as of yet. I think we might have had three nests on that island at one point. There are two pairs that regularly nest up by the older pond. We found on nest but no eggs. It is still early.

Goose Husbandry

Their normal egg-laying activity goes like this. They will lay one egg each day and cover the nest. At this point the goose is not incubating the eggs. Eventually, after 4 to 9 eggs are laid, she will begin to sit on the nest and warm the eggs beginning the incubation process at that time. The gander stands guard and they can be fierce. Once a day the goose will leave the nest to feed. It takes an average of 28 days for the eggs to hatch.  Every year near the end of April, I start looking for goslings.

I’ve been afraid to try the eggs because of the ordeal that I had with the quail eggs. If you don’t know about that, go back and listen to my podcast “Am I Allergic to Quail Eggs”. I’ll leave a link in the show notes. Scott is loving them. I may give them a try as I have had them in the past and had no issues. Duck eggs give me a rash. Quail eggs — well that’s a whole different level of issue.

The Creamery

Let me finish up the Homestead updates with some info on the creamery. Doors with locks and windows with lovely sills are all completed. Scott is currently working on the roof over the barn and milking parlor. Once that is completed, the metal roofing will go on. Then the plumbing and electrical installation will begin. And somewhere along the way, the milking stanchions and milking pipeline system will be installed. We have all the pieces and parts sitting off to the side just waiting for their opportunity to contribute to the final product.

After that walls, ceilings and tile floors. Bathroom fixtures, kitchen appliances, various stainless-steel tables, carts and shelves will magically appear. Who knows what else? It has been a little over three years. Perhaps at the end of four years there will be much light at the end of the tunnel.

That’s it for the overview of what our homestead is growing into. Let us know what you think.

Covid19 – In the Year of our Lord 2020

Now I want to talk just a little bit about this corona virus and how it is affecting us. I know you’ve probably heard too much about it already, but I just feel the need for us to come together and understand each other, help each other out in a time of need and grow into better human beings.

Contemplation

I walked out the front door this morning and looked at the world around me. It’s glorious. This is by far my favorite part of every day. It is what it is and nothing else. There is no noisy traffic. There is only the sounds of birds. Sometimes I might hear a cow mooing, a donkey braying, or a sheep or goat baaing. The geese are always over there on the pond making a racket, or at the very least low rumbling squawks and splashing about in the water. This time of year, the sun has not risen about the horizon but the sky is light. There might be a soft breeze.  

As I walked down the path to go bring the cows in for milking and/or practice milking routine, I thought to myself “these cows know nothing about what is going on in our world.” It was one of those things that struck me squarely in the heart. We have finally been affected by the pandemic restrictions. Farmer’s markets in Virginia are ordered to close for about a month. The farmer’s market is my primary drop off point for my herd share customers. Fortunately, drop-offs are still allowed. Likely I will meet my peeps in the parking lot at the usual time – as long as they are willing. I have hand sanitizer. 😊 This is small potatoes compared to the disruption in the lives of those around us.

Past Pandemics

Scott and I are fortunate that we live where we do, with nature all around us. We are naturally isolated, keeping our distance from large crowds and society in general. Our lives revolve around the many tasks and responsibilities of raising animals. It is a full life. Going to the farmer’s market is a treat for me; a chance to meet people and have conversations with other humans besides Scott. A trip to the grocery store is usually made in conjunction with a trip to drop off product for the Online Independence Farmer’s Market or the twice monthly Wytheville Farmer’s Market. We save on gas that way. We just don’t get out much. It’s hard for me to understand the deep gouge this corona virus restriction has put in the normal person’s life.

We have chosen a different life. However, I do remember when I was flying every week and my life revolved around teaching classrooms full of doctors, nurses and support staff. I provided instruction in how to use the US Military’s custom designed electronic health record. Interestingly enough, I got sick a few times during that five years of intense travel and exposure to one hospital or clinic after another. Since we left that world a bit over three years ago, I’ve yet to have even a sniffle. Even before we left those jobs for the homestead, we worked in a hospital setting. It was the same one and we must have built up immunity to all the bugs because Scott and I have rarely been sick with any kind of flu or virus in the last 10 years. It was trippy for a while there. Especially if I worked in a pediatric setting. I’m pretty sure I caught something every single time I worked in that environment.

H1N1

And in 2009, the H1N1 was the center of our world for a while. Likely most of you don’t remember it. We geared up quickly, as is happening now, and many people stepped up to the plate to battle this new danger. All sorts of new procedures were put in place. I worked with the healthcare staff to develop new work flows for documenting rapidly when the vaccine came out. Drive up processing was set up. Tents were set up. All kinds of things we put in place to address the demand for the vaccine.

The H1N1 was the last pandemic disease. Before that it was MERS and SARS. We handled them all and we will handle this one as well. The big difference is the shutdown of society. And that is huge. I know some of you are frightened to death and others are just calmly doing what needs to be done. Some of you are at greater risk than others. I just turned 65 last week. Technically, I’m in a high-risk category though I am one of those completely unconcerned about contracting this virus. Again, we live a life of isolation. And the making of cheese, butter and yogurt ensures I wash my hands many, many times in any given day.

Present Conditions

Many of you are at risk and/or have family members at risk, young and old. I have a 95-year-old aunt. She lives with, and is well-taken care of, by her daughter, but can only wave at her son through a window. He works in healthcare. Scott’s daughter is a nurse. Our healthcare workers put themselves in danger every single day. We pray for them.

Some of you are out of work and don’t know when you will get another paycheck. Some of you own small businesses and are also wondering how you will survive. Some of you are working from home but the kids are there as well. What a challenge that must present. The stress must be off the scale for you. My heart goes out to you. Hundreds of thousands of our fellow Americans and millions around the world have had their lives turned upside down. What will we do? How will we survive? Is it an over-reaction? We will never know.

We worship via streaming video. It’s not the same, but we are together in spirit. I appreciate the effort our church is putting into keeping us spiritually connected with each other and God.

I know I look at social media too much. There are all sorts of stories of people who are worried for their families. Then there are the stories of folks like us who can’t relate to fear. We don’t live in that environment. From my perspective the precautions seem excessive. The CDC has said social distancing is a must, but I don’t think they mentioned anything about shutting down much of the country. Literally shutting it down. I’m probably going to get a lot of hate over this, but I just don’t see the need. When does the cure become more harmful than the disease? I just don’t know. Again, I don’t live in a highly populated urban center or city with lots of sick people and immunocompromised people. But I do know of these people. And I do know that every year they are faced with health epidemics. This is another one on top of the others. We have never had to completely shut down in response to a pandemic. And we have one every few years. I hear people say this one is different. It is repeated over and over. That same phrase was repeated over and over in 2009 as well. H1N1 was different. That is what pandemic means. A new disease spreading easily from person-to-person, widespread over multiple countries. Each and every one is different from the last.

Well, in the end, we will all get through this. I have such great compassion and empathy for all of you struggling with a life turned topsy-turvy. If I came across as insensitive, I apologize. My personality at this time of my life is one of calm, reason. I know people whose natural level of anxiety would prevent them being able to experience their life this way. Having experience periods of extreme anxiety throughout my life, I can completely relate and I’m ready, willing, and able to listen, comfort, and reassure.

Along those lines, there are some really great stories going on out there. Companies stepping up to the plate and retooling their factories to make masks, hand sanitizer and ventilators. I saw all kinds of patterns for homemade masks this morning while browsing social media posts. There’s lots of love out there for the truckers who are keeping the food flowing. Though the hording is a bit disturbing. I do not think that we will run out of food. Truckers live isolated lives and are also considered essential. The food will keep moving. And the toilet paper thing is just bizarre to me.

How about those folks working in grocery stores and pharmacies? Also, putting themselves out there. I know, I know. They are doing it for the money too. But they gotta be thinking that any one of the people they come in contact with could be a carrier just waiting to infect them.

Our healthcare workers are being stressed at this time so keep them in your prayers. I remember the stress in 2009. Lots of them got sick. All were tired and overworked. It was brutal. We supported each other and all was well in the end. Let’s keep up the prayers for these special people who put their lives on the line to help others.

Future Prospects

We don’t know how long this will last and that uncertainty is a huge stressor in and of itself. One thing I do know is that each and every one of you is doing everything you can to get us all through this with as little harm as possible.

There are some great things happening. School may be changed forever. In this age of technology, homeschooling may make a resurgence like never before. I realize this is not a good thing for some of you. But for many, you can take the education of your children back into our own hands. I’ve seen the articles regarding how far education has move from traditional reading, writing, and arithmetic and life skills such as home economics and shop into every social, political and sexual arena possible – and not in an age-appropriate manner.

I predict the online resources will proliferate. Smaller groups of children learning together in this person’s house this week and in another house the next. Location is malleable as long as there is internet. I guess that won’t work for those without a good internet connection. That does still happen, especially in this area. Any rural area with mountains can sometimes have internet speed and connectivity issues.  But overall, I think education will improve for the better. It will be much less expensive. Online college is coming and coming quickly.

And with every pandemic exercise, new and improved methods of protecting that most vulnerable group of people we love so much are put into place. Think of it. The whole scientific medical community is focused on combatting this virus. There will be innovations like we have never seen that will come out of this. Something as small as a new workflow, isolation procedure, or sanitizing solution can make a huge difference when the next pandemic arrives. We are so innovative when it comes to survival. Think of the new medical treatments that will come out of this.

I think I’ve rambled on long enough. I’m going to close out this podcast.

Final Thoughts

We are all in this together and we will get through it. This is a tough time for so many of you. My life is relatively unchanged and that frees me up to assist you. If you are having particular issues and would like to talk to someone, drop me an email and let’s see if we can set up a time to talk on the phone. And if you know someone who would benefit from my message, please share this content with them.

Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace.

References:

Am I Allergic to Quail Eggs

To share your thoughts:

  • Leave a comment on our Facebook Page
  • Share this show on Twitter, Facebook and Instagram

To help the show:

Website

www.peacefulheartfarm.com

Patreon

www.patreon.com/peacefulheartfarm

Facebook

www.facebook.com/peacefulheartfarm

Instagram

www.instagram.com/peacefulheartfarm/

This Week at Peaceful Heart Farm: 3/11/2020

Hello beautiful people,

It has been three weeks since we’ve had a market day at Wytheville. Looking forward to seeing you all there. We can talk about milk!! There was good news and bad news this week that has led to us possibly having milk available a little earlier than planned. Violet miscarried. We lost the calf but she is in milk. However, she is not producing very much milk at this time. We’ll see how that goes. Otherwise, we are looking at mid-April when we have a couple more cows in milk.

The creamery now has doors with locks and windows. Check us out on our Facebook page to catch the great photos of his progress. If you haven’t already, you can follow us HERE. He created these really lovely window sills. It is an original creation and looks really great.  

We have an unexpected lamb. He is fine and healthy. This mishap came from an experience we had about 6 months ago. While moving groups of animals from one place to another and somehow one of the young rams ended up with the ewes. It was two weeks before we noticed this mistake and I am surprised it only resulted in one unplanned pregnancy.

Another steer went to the processor and we have one quarter left. Let me know ASAP if you want to claim it. 

I have one herd share available. Contact me via email (melanie@peacefulheartfarm.com) or phone (276-694-4369). More shares will be available soon.

Please go HERE to learn all about Herd Shares and get on our waiting list.

As a reminder, those of you that shop the Independence Farmer’s Market can still place your orders for lamb, beef and goat via the online market. We now have lamb available in 1″ kabob chunks. It’s great for making Indian curry dishes. Indian Style Curry is one of the new recipes. 

Here is a link to the online store. Register for an account, place your order online and pick it up on Wednesday afternoon at Grayson Landscaping (next to the old court house). Email me if you don’t see what you are interested in purchasing. 


News This Week 

  • Products Available This Week
  • Let’s Get Together
  • This week’s FarmCast: “You Can Make Your Own Cheese – Part 2” follows onto the introduction to the equipment. This podcast covers the space you will need and all about sanitation. It is the most important topic for making good cheese. 
  • FREE Cheese tasting downloads
  • Most Recent Recipes – Lemon Cheese was added.

Products Available to Herd Share Owners

Choose 1 per week 1/2 Share Whole Share
Butter 1/4 pound 1/2 pound
Ararat Legend 1/4 pound 1/2 pound
Peaceful Heart Gold 1/4 pound 1/2 pound
Pinnacle 1/4 pound 1/2 pound
Clau d’ville Cheddar 1/4 pound 1/2 pound

Products Available to the General Public

Beef Price / Pound
1/4 Beef (approx 100 lbs) $7.00
1/2 Beef (approx 200 lbs) $6.50
Whole Beef (approx 400 lbs) $6.00
Ground (approx 1 lb) $7.00
Lamb Price / Pound
Lamb Loin Chops $16
Lamb Rib Chips $16
Lamb Kabobs $12
Ground Lamb (approx 1 lb) $10
Whole Lamb (approx 40 lbs) $9.50
1/2 Lamb (approx 20 lbs) $10
Chev (Goat) Price / Pound
Ground Chev (approx 1 lb) $12

Let’s Get Together

As always, we’d love to meet you in person.  You can find us at the Wytheville Farmers Market the and 4th Saturdays in February, March, and April. Hours are 10 am to 2 pm.  

As always, you may visit us at our dairy farm in Claudville, Virginia Tuesdays from 10 am to 12 noon and Saturday afternoons from 3 pm to 5 pm. Find out how we raise our animals and why you will love the taste of tradition that is inherent in all of our products. Herd share holders will be able to see up close how their cows are cared for and where the cheese is made and stored. 


Peaceful Heart FarmCast

This week’s podcast, You Can Make Your Own Cheese – Part 2 Follows up on Part 1 where I talked mostly about equipment. Part 2 is about space requirements and cleanliness. No that I have completed Part 2, I will make the whole thing available as a downloadable pdf file. Look for that in the next newsletter.

If you missed the last podcast, listen to “You Can Make Your Own Cheese – Part 1” here.


Free Downloads

I want to follow up on my previous FarmCast, The Taste of Cheese where I talked about developing your expertise with using descriptive words. The FREE downloads of Classifying Cheese by Type and Category and Expand Your Cheese Vocabulary are still available at our website. Please stop by and get your FREE resources. 

You can LISTEN TO THE PODCAST HEREOr, if you have an Alexa device, just say:Alexa, play podcast Peaceful Heart FarmCast.

And don’t miss an episode! Subscribe to the Peaceful Heart Farm podcast on Apple PodcastsAndroidTuneIn, Stitcher or Spotify


Recent Recipes

Click the links and check them out. All of my recipes are printable.

chocolate peanut butter protein shakeLemon Cheese: Lemon cheese is a very simple fresh cheese that you can easily make in your kitchen. It is a moist spreadable cheese with a hint of lemon taste.

If you make it in the evening, this rich and delicious cheese will be ready to spread on hot biscuits, toast, muffins, bagels or croissants for breakfast in the morning!

greek meatballs with yogurt-mint sauceGreek Meatballs with Yogurt-Mint Sauce: Slow-simmered in a rich tomato sauce and served over rice with a tangy yogurt sauce and crumbled feta. Yum, yum. The recipe includes ingredients and instructions for the meatballs, the tomato sauce, and the yogurt-mint sauce.

moroccan seasoned meatballsEasy Barbecued Beef: Meatballs Seasoned with a Moroccan-style blend of fresh mint, cinnamon, coriander and cumin and simmered in tomato sauce, these tender lamb meatballs make a flavorful change from their Italian-style cousins.

These delicious meatballs were a hit at the farmer’s market. Lamb is a delicious alternative to beef.

easy barbecued beefEasy Barbecued Beef: This easy barbecued beef recipe takes advantage of your traditional slow-cooker. It’s great for any cookout or potluck dinner. Chuck roast makes delicious shredded beef sandwiches. The recipe calls for ketchup however, you may substitute tomato paste for a slightly less sweet dish. In any case, this barbecued beef is sure to please your family.

You Can Make Your Own Cheese – Part 2

You Can Make Your Own Cheese – Part 2. In the last podcast, I introduced this idea of making your own cheese and talked about what you would need regarding equipment including pots and vats, milk storage, forms and molds, supplies such as cheesecloth and mats, weights and presses and miscellaneous tools like measuring cups and cheese waxing setups. I’ll leave a link in the show notes so you can check that episode out if you haven’t heard it yet. Today’s episode completes the topic.

As always, welcome new listeners and welcome back veteran homestead-loving regulars. Thank you for stopping by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. There’s a lot.

Today’s Show

  • Homestead Life Updates
  • You Can Make Your Own Cheese – Part 2
  • Lemon Cheese

Homestead Life Updates

Cows

At the top of the list of homestead updates is a bit of bad news and some good news. Last time we were together I talked about Claire getting closer and closer to her due date which is the end of March. Unfortunately, Violet came up first. And I say unfortunately because she spontaneously aborted more than a month before her due date. We lost that calf. It always saddens me when nature deals us harsh reality. But there is good news also. Violet is okay. She was treated for a uterine infection and will recover without issue as far as we know. She is in milk and that’s a very great thing. I have been missing milk for quite a while. I’m sure my herd share customers are missing it also. Cheesemaking will ramp up once we have a few more calves born and more milk in the tank.

One other side note. This morning when we milked her, Violet had very little milk. We have surmised that Cloud’s little Luna is double dipping. We separated Luna and Cloud from the rest of the herd and put Butter in with them so they have lots of companionship. The expectation is that Violet’s milk production will be up to speed this evening. We still won’t have milk right away as, when we have a great need to use antibiotics and other medications, there is a period of time when the milk is not acceptable for human consumption. But soon. Very soon. We will have milk.

Sheep and Goats

The neighbor called a few days ago to let us know that the sheep were out on the road. Sigh . . . a gate left open again. It happens. Thank goodness the goats didn’t follow their lead. The goats are much harder to get back inside the fence. In other sheep news, we had an unexpected birth a few weeks ago. That mishap came about because about 6 months ago, we were moving the various groups of animals from one place to another and somehow one of the rams ended up with the ewes. We discovered it about two weeks later and rectified the situation. However, we thought it likely that at least one or more would have come into heat during that two weeks’ time. I’m surprised it was only one unauthorized breeding. The rest of the flock is still on schedule to begin delivering the first week of May.

Yesterday we rounded up all of the goat and sheep girls for a health check. Basically, we were looking for signs of worms. Both sheep and goats can be devastated by a type of worm that literally sucks the blood out of them. We keep an eye on this and breed for resistance to these worms. We even planned on doing a prophylactic dose of worming. When their hormones begin ramping up as they approach birthing and when the weather becomes warmer, the worms take off and can take over so we watch closely. They. Looked. Great.

We did not worm any of them. I take that back. We wormed the new baby as a precaution. They simply cannot tolerate the worms and will be gone in a matter of days if infected. Worming is a necessary intervention in caring for these animals. Back in 2010 and 2011, we lost a lot of lambs. We altered our grazing practices and surrendered to the need for chemical intervention at times. After we got the hang of it, we have only had to worm once a year if at all. Some years – this year as an example – they may not be wormed at all. Though we do still check on them from time to time throughout the summer season. Especially, the lambs. Again, they are particularly vulnerable.

The Quail

Quail still not laying. I don’t have much to say about that. I keep telling them that if they don’t start laying, they are going to end up in the instant pot. It’s an empty threat and evidently they know it as they are not responding.

The Creamery

Scott is off getting one of our portable milkers serviced. We are completely replacing the hoses. It’s a regular maintenance task for ensuring we get the cleanest milk possible. Milk calcium builds up in the hoses and can harbor bacteria. So, the hoses are completely replaced at regular intervals.

Because he is off on this task, Scott is not working on the creamery today. But he has done so much recently. All of the doors and windows are hung. He even created these really great window sills. Go to our farm page on Facebook and look at the pictures. They are an original creation and so awesome. The door handles and locks come next. But maybe not.

The milking parlor and barn portion of the building still need a roof. This roof will be really tall and supported by giant posts similar to a pole barn. Fresh air will circulate freely. I love the openness of this design.

We are starting into the 4th year of putting this building together. It is a long journey, but well worth the effort. And I want to mention to those of you listening and dreaming of your own homestead, just keep taking small steps. Keep putting one foot in front of the other. The dream lives in your mind and each step you take brings a little bit more of it into reality. We bought this property as a bare piece of land in September 2003. We were weekend homesteaders until December 2016. We had the advantage of savoring every small accomplishment. There is something to be said for learning and growing at a slower pace, gradually building the skills necessary for success. For us it was the way forward to realizing our lifelong dream.

Now let’s get to the topic of the day. Finishing up the discussion on what steps are needed to successfully make your own cheese at home.

You Can Make Your Own Cheese – Part 2

As I said earlier, I gave you the basics of physical stuff you will need. Now we need to talk about what the space looks like in which you will use this stuff. And how do you properly clean everything. Cleanliness is of the utmost importance when making cheese. The cheesemaking process is one of biological reactions. You will want to ensure that only those cultures, bacteria, viruses and molds you choose end up in your cheese.

Creating Your Cheesemaking Space

For most of you, this is going to be your family kitchen. Here are some things to take into consideration for your cheesemaking area:

  • Storage space for pots, forms, press
  • Adequate counter space
  • A hot-water source for warming milk and for cleanup
  • A place to hang or set draining cheeses
  • An area away from pets, dust sources, stored chemicals, and cleaning products
  • Proper ambient room temperature
  • A place to store cultures and coagulants properly
  • An aging fridge located where it is convenient to check daily

Let’s cover them one-by-one.

Storage Space

You will need a good size storage space for several large stainless-steel pots, your cheese forms and/or molds, and miscellaneous equipment, such as ladles, spoons, and probably at least one countertop cheese press. Choose a location that doesn’t share space with any cleaning products, chemicals, pet or animal products (including brushes and medications), human medications, compost or trash bins, or any other product or equipment that could dirty or contaminate your equipment. I have a dedicated space to all things cheese. I even duplicated some pieces of equipment I use for normal, day-to-day cooking activities. It makes my cleaning and sanitation steps easier and more effective.

Adequate Counter Space

This seems like an easy one, but unless you happen to have an oversize and underused kitchen, counter space is probably at a premium in your household. You may think that it will be easy to clear space on the days you make cheese, and this may be your only option, but remember that you may be occupying that space for a day or more. How will that effect family meals? Can you keep the space sanitary? Is there a way to protect the space from the splashing of dish water or splatters from cooking pots and pans during your cheesemaking time?

Hot-Water Source

You will most likely be warming your cheese using hot water, usually in a double-boiler-type set up on your stovetop or in a sink. Personally, I use the sink but your stove top or a hotplate are just as useful. I confiscate all access to the sink for the period of time I will be “cooking” the cheese. Some cheese requires temperatures over 100°F and the hot water from the sink may not reach adequate temperatures. That’s when you will need that stovetop or hotplate double-boiler set up. Standard water heaters top out at about 118°F. Also, be aware that if you are using the same sink for cleaning equipment, you could run into some problems when trying to keep wash water out of your cheese pot. I deal with this all the time. I’m extra careful and use a lid on the cheese pot. That frees my second sink for cleaning up or at least rinsing the visible milk from measuring cups and utensils.

Draining Space

You will need a space to hang draining curd and a place to set cheeses that drain in forms or in a press. Small amounts of curd can be bag-drained by suspending the bag from a utensil that is placed across the top of a tall pot. Larger volumes, though, might need something such as a quality hook mounted under a cabinet. Often, I use the door handles on my cabinet to hang my cheese. I place a bowl under the bag to catch the whey. Maybe some day I’ll get that mounted hook. But then again, I have much more freedom with how high I can raise the cheese for draining. I’m not limited to the hook under the cabinet.

For draining cheeses in forms, you will need a surface with either a slight slope that drains to a sink or container or a level perforated or grooved surface to collect and divert draining whey. If your cheeses don’t need any weights for pressing, a sloped surface, such as a dish rack drain board, works great—but if you will be stacking forms or adding weights to the top, a surface with too much slope will cause the stacked forms to tip and most likely topple over.

My preferred method is a cooling rack over a ½ baker’s sheet. This works fine for lighter weight forms but will not support too much weight without collapsing the racks. To use the same system, but with more weight, place a large plastic cutting board over the rack then put a cheese mat on top of that to wick the whey away from the form or mold.

Pets, Dust Sources, Stored Chemicals, and Cleaning Products

I mentioned before to be sure that you store your equipment away from hazards such as cleaning products and medications, but you will also want to limit access to your working space by pets and other critters.

Think about things like windows that open to animal pens or dusty driveways. If these are in your workspace, do your best to keep them closed during cheesemaking time even a window that opens to a lovely forest will allow mold spores to enter the milk. And while they may not cause health issues, they will cause flavor flaws and more. Remember, it is essential that you control what microscopic flavoring goes into your cheese.

Since your workspace will likely be in the family kitchen, be aware of natural hazards that will exist when a space is shared with products such as drain opener, oven cleaner, and so on. What are other household members doing during the time your cheesemaking is in progress? Even if cleaners are completely organic, secure from unintentional contact during cheesemaking.

Room Temperature

The ideal temperature during the making and draining is 70 to 72°F. Ideally, your space will be climate controlled. Not usually a problem if you are in the US. Other countries are not so liberal in their use of air conditioning and you will need to take this into consideration when making cheese.

Storage for Cultures and Coagulants

You will be using freeze-dried direct-set cultures for your cheeses. These are the most convenient and reliable. These types of cultures will be best stored in the freezer. Rennet or other coagulants are stored in the refrigerator. There is no concern over storing this alongside your bottles of catchup and mayo. Sharing the family fridge is not a problem.

Cheese Aging-Unit Location

If you will be aging cheeses (and almost every cheesemaker will eventually give it a try), you will have an aging unit. We started off with a wine storage fridge. Try to find a convenient location that is in sight daily and easily accessed.

That about covers your space needs. Now on to cleanliness.

Keep Things Clean

When you are making cheese for yourself or to share, you’ll want to create an excellent product. Better than anything you could get at the grocery. And no matter how well you can make a recipe, if your equipment isn’t clean, your cheese will be tainted as well. That’s why I am devoting an entire segment to this topic.

Chemicals and Their Proper Use

While you might associate the term chemical with something man-made and harmful, let’s remember that everything in life is made up of chemical compounds. Even so-called natural cleaners are composed of chemicals, but more than likely they are naturally occurring compounds. Remember that naturally occurring chemicals can still be harmful. Keep safety in mind at all times.

Cleaning and sanitizing products work very well to remove residues from surfaces. They accomplish this task via their harsh and caustic characteristics. It is not something you want on your skin, in your eyes, or in your lungs. Have you read the warning on the labels lately? Do you have good air circulation and ventilation? Gloves and goggles are a plus. Your prescription glasses can work in place of goggles but beware of ruining the special coatings on the lenses. Go with the goggles if you splash a lot.

There are basically three categories of chemicals that are needed for proper cleaning of your cheese space and equipment: detergents for cleaning, sanitizers for sanitizing, and acids for removing calcium deposits and sanitizing. Sometimes these three basic categories are combined in one product or another. Therefore, overlap in their usage can be confusing. For example, chlorine, a commonly used and readily available sanitizer, is often also combined with detergent, as it has the ability to help with removal of proteins during cleaning. And acids can also be used to sanitize. I’ll provide some steps later that can help clarify some of this.

Detergents

When it comes to cleaning, detergents are quite dependent on water temperature, pH, and mechanical action. In other words, you will need hot-water and physical exertion to do the job. Detergents by nature are alkaline with a pH above 7.0.  you can buy fancy “dairy detergent” that has chlorine in it, but for most home situations, a name brand or store brand detergent works just fine; in fact, it’s what I use. Unscented is best but sometimes harder to find.

Sanitizers

Sanitizers are used to eliminate any bacteria that scrubbing and washing might not have removed. But the thorough cleaning must come first. There is an old saying: “you can’t sanitize something that isn’t clean.” Sanitizing can be done with chemicals, both those that break down into very environmentally friendly, components and those that don’t, or by using heat.

The most readily available sanitizer to use at home is chlorine. Chlorine, in the form of grocery store bleach, is very effective, easy to find, and inexpensive. Quite often, however, people use too much, leading to sanitizer residue on equipment (which can harm your cheese and produce undesirable flavors). Other issues include corrosion stainless steel and other metal surfaces and harm to septic and wastewater systems.

You may need as little as ½ teaspoon to 1 teaspoon per gallon of water to reach the ideal of 50 – 100 ppm. There is an inexpensive chlorine dilution test strip that can be ordered online. Using these strips periodically will guarantee that the proper amount of sanitizer is being used. Chlorine can lose its effectiveness over time, or you might be using a more concentrated solution. Measure for consistent results.

Use a sanitizer solution on equipment just before use; with cheese brushes soak them and then air-dry before use. When it is mixed properly, you do not need to rinse a chlorine solution with plain water. A cloth dipped in the mix solution can be used to wipe down surfaces and other areas that come in contact with your equipment.

Acid Rinses

Acid, at the right strength, plays two roles. First as a solvent of mineral deposits and second as a residual sanitizer. It need only be used periodically to prevent the buildup of what is commonly called milkstone. Milkstone builds up slowly as the minerals in milk are steadily deposited on surfaces. While most are rinsed away during cleaning, they are not all dissolved by the alkaline detergents and will eventually form a residue on all surfaces, including plastic and stainless steel. The goal is to remove the minerals before you see the buildup by rinsing regularly with a strong acid solution. (If you are a coffee drinker, you might have periodically run a vinegar solution through your coffee maker for the same purpose.)

The strength of the acid and the frequency of the rinse will depend on the amount of use your equipment receives, as well as the hardness of your water. Hard water has a higher mineral content and will contribute to the buildup. With softer water and minimal use, you may be able to use white vinegar for your rinse. If this is not sufficient, you will want to use an acid cleaner approved for use on stainless steel and any other material that you are cleaning.

Brushes and Scrubbers

You can use pretty much any kind of scrub brush and scrubber. Sponges are not recommended. They are perfect habitats for bacteria. If you are using a green scrub pad, watch for it to leave little green “hairs” on forms and equipment. This isn’t a food safety issue, but it isn’t pleasant to find them in your cheese.

The Six Steps to Sparkling Clean

A good cleaning regimen consists of at least four steps: rinse, wash, acid rinse, and pre-sanitize. While these steps need not be as laborious for you at home, they are still important for creating the best possible cheese. The following procedures are fairly typical for most situations.

Step 1: Prerinse

Immediately after using, rinse all equipment with lukewarm water, about 100°F, to remove visible milk and curd residues. This step is important to do before washing so the heat of the wash water doesn’t “cook” proteins onto the surface.

Step 2: Wash

Use very hot water and your detergent product to clean all services. Use a clean bristle brush and scrub pads to scour the services of all utensils and equipment.

Step 3: Rinse

Rinse with clean water. If using the periodic sanitizing acid rinse, you may use it at this stage.

Step 4: Air-Dry

Allow all equipment to air-dry between uses

Step 5: Sanitize

Just prior to use, sanitize all equipment by dipping in a food-surface-approved sanitizer (which includes chlorine as I talked about earlier). Sanitizers need 30 seconds of exposure to ensure proper killing of any residual germs.

Step 6: Acid Wash/Rinse

An acid wash is done on a periodic basis to remove mineral deposits that are not completely removed during the daily cleaning process. Some acid wash products include cleaners to help with this step. An acid rinse without cleaners can be done on a daily basis instead of the stronger, periodic acid wash. If you choose to do a daily acid rinse, you can perform it either just following or in place of step three (rinse). If you are doing periodic acid washes, the frequency will depend on the amount of calcium and other minerals in your water as well as the frequency of use for cheesemaking. Observe your equipment, especially when it is dry. Look for hazes and colors that might indicate the need for stronger cleaning (both through scrubbing by hand and with chemicals).

Note: Automatic Dishwashers

As an alternate to handwashing, you can effectively clean equipment by using an automatic dishwasher. Pick up with step three to complete your cleaning process. Rinse with clean water or acid sanitizing rinse, air dry, sanitize just prior to use.

Now on to today’s recipe.

Lemon Cheese

I’m going to reprise a recipe I did last year for Lemon Cheese. I think it is appropriate now that you have all the steps in place for making your own cheese at home.

Lemon cheese is a very simple fresh cheese that you can easily make in your kitchen. It is a moist spreadable cheese with a hint of lemon taste.

If you make it in the evening, this rich and delicious cheese will be ready to spread on hot biscuits, toast, muffins, bagels or croissants for breakfast in the morning!

ngredients

  • 1 gallon milk do not use ultra-pasteurized, it will not set up.
  • 2 large lemons or 1/4 cup lemon juice
  • 1/4 teaspoon salt

Instructions

  1. Warm milk to 165 F, stirring often to prevent scorching.
  2. Add lemon juice. Stir and set aside for 15 minutes. The warm milk will separate into a stringy curd and a greenish liquid whey. It should be clear, not milky.
  3. Line a colander with butter muslin. Pour the curds and whey into the colander. Tie the corners of the cheesecloth into a knot and hang the bag of curds to drain. After an hour, check for the desired consistency. Think cream cheese.
  4. Remove the cheese from the cloth and place it in a bowl. Add salt to taste, usually 1/4 tsp. You may mix in herbs. Fresh dill comes to mind.
  5. Place cheese in a covered container and store in the refrigerator. It will keep for a week, perhaps a little more.

Notes

  1. You may go up to 190 F to help your milk coagulate.
  2. You may add more lemon juice if your milk doesn’t coagulate.

Your homemade cheese is a success!!

Final Thoughts

That’s it for today’s podcast. I hope you enjoyed the homestead updates. And if you are a herd share owner, well I guess you know that fresh milk and yogurt is coming soon. We’ll keep you updated on when and where to pick up.

Remember that there is a transcript of this podcast and the previous podcast available on our website. I am also working on a pdf version that will be available for download for your use in reviewing these steps and getting your home cheesemaking setup and procedures in order.

If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content.

As always, I’m here to help you “taste the traditional touch.”

Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace.

References:

You Can Make Your Own Cheese – Part 1

Recipe Link

Lemon Cheese

To share your thoughts:

  • Leave a comment on our Facebook Page
  • Share this show on Twitter, Facebook and Instagram

To help the show:

Website

www.peacefulheartfarm.com

Patreon

www.patreon.com/peacefulheartfarm

Facebook

www.facebook.com/peacefulheartfarm

Instagram

www.instagram.com/peacefulheartfarm/

This Week at Peaceful Heart Farm: 2/6/2020

Hello beautiful people,

You would think that spring has arrived early. However, it looks like we may be in for some snow on Saturday. Doesn’t look like it will be too bad. I’m pretty sure I will make it to the market in good order. It will be a great day to come out and shop with us at the Wytheville Farmer’s Market. Hope to see all of you there.

The creamery roof is on. Scott finished the plywood on the east dormer wall today. He will be putting plastic up over the west wall. That attic section in the roof will connect with the roof over the milking parlor. Check us out on our Facebook page to catch the great photos of his progress. If you haven’t already, you can follow us HERE.  

I’ll have the Moroccan seasoned lamb meatballs for tasting again this week at the market. We have one quarter left of the steer we are taking to market. Let me know ASAP if you want it. 

I have one herd share available. Contact me via email (melanie@peacefulheartfarm.com) or phone (276-694-4369). More shares will be available in the spring.

Please go HERE to learn all about Herd Shares and get on our waiting list.

As a reminder, those of you that shop the Independence Farmer’s Market can still place your orders for lamb, beef and goat via the online market. We now have lamb available in 1″ kabob chunks. It’s great for making Indian curry dishes. Indian Style Curry is one of the new recipes. 

Here is a link to the online store. Register for an account, place your order online and pick it up on Wednesday afternoon at Grayson Landscaping (next to the old court house). Email me if you don’t see what you are interested in purchasing. 


News This Week 

  • Products Available This Week
  • Let’s Get Together
  • This week’s FarmCast: “You Can Make Your Own Cheese – Part 1” brings you an introduction to the equipment you will need to get started. The next podcast will cover the space you will need and all about sanitation. It is the most important topic for making good cheese. 
  • FREE Cheese tasting downloads
  • Most Recent Recipes – Greek Meatballs with Yogurt-Mint Sauce was added.

Products Available to Herd Share Owners

Choose 1 per week 1/2 Share Whole Share
Butter 1/4 pound 1/2 pound
Ararat Legend 1/4 pound 1/2 pound
Peaceful Heart Gold 1/4 pound 1/2 pound
Pinnacle 1/4 pound 1/2 pound
Clau d’ville Cheddar 1/4 pound 1/2 pound

Products Available to the General Public

Beef Price / Pound
1/4 Beef (approx 100 lbs) $7.00
1/2 Beef (approx 200 lbs) $6.50
Whole Beef (approx 400 lbs) $6.00
Ground (approx 1 lb) $7.00
Marrow Bones (approx 2 lbs) $2.00
Lamb Price / Pound
Lamb Loin Chops $16
Lamb Rib Chips $16
Lamb Kabobs $12
Ground Lamb (approx 1 lb) $10
Lamb Soup Bones (approx 1 lb) $3
Whole Lamb (approx 40 lbs) $9.50
1/2 Lamb (approx 20 lbs) $10
Chev (Goat) Price / Pound
Ground Chev (approx 1 lb) $12

Let’s Get Together

As always, we’d love to meet you in person.  You can find us at the Wytheville Farmers Market the and 4th Saturdays in February, March, and April. Hours are 10 am to 2 pm.  

As always, you may visit us at our dairy farm in Claudville, Virginia Tuesdays from 10 am to 12 noon and Saturday afternoons from 3 pm to 5 pm. Find out how we raise our animals and why you will love the taste of tradition that is inherent in all of our products. Herd share holders will be able to see up close how their cows are cared for and where the cheese is made and stored. 


Peaceful Heart FarmCast

This week’s podcast, You Can Make Your Own Cheese – Part 1 will give you a basic introduction to the kinds of equipment you will need to get started making your own cheese. You’ll also learn why you need each. From pots and vats, to molds, and presses. There are quite a few items and details. When I have completed Part 2, I will make the whole thing available as a downloadable pdf file.

Listen to “You Can Make Your Own Cheese – Part 1” here.


Free Downloads

I want to follow up on my previous FarmCast, The Taste of Cheese where I talked about developing your expertise with using descriptive words. The FREE downloads of Classifying Cheese by Type and Category and Expand Your Cheese Vocabulary are still available at our website. Please stop by and get your FREE resources. 

You can LISTEN TO THE PODCAST HEREOr, if you have an Alexa device, just say:Alexa, play podcast Peaceful Heart FarmCast.

And don’t miss an episode! Subscribe to the Peaceful Heart Farm podcast on Apple PodcastsAndroidTuneIn, Stitcher or Spotify


Recent Recipes

Click the links and check them out. All of my recipes are printable.

greek meatballs with yogurt-mint sauceGreek Meatballs with Yogurt-Mint Sauce: Slow-simmered in a rich tomato sauce and served over rice with a tangy yogurt sauce and crumbled feta. Yum, yum. The recipe includes ingredients and instructions for the meatballs, the tomato sauce, and the yogurt-mint sauce.

moroccan seasoned meatballsEasy Barbecued Beef: Meatballs Seasoned with a Moroccan-style blend of fresh mint, cinnamon, coriander and cumin and simmered in tomato sauce, these tender lamb meatballs make a flavorful change from their Italian-style cousins.

These delicious meatballs were a hit at the farmer’s market. Lamb is a delicious alternative to beef.

easy barbecued beefEasy Barbecued Beef: This easy barbecued beef recipe takes advantage of your traditional slow-cooker. It’s great for any cookout or potluck dinner. Chuck roast makes delicious shredded beef sandwiches. The recipe calls for ketchup however, you may substitute tomato paste for a slightly less sweet dish. In any case, this barbecued beef is sure to please your family.

chocolate peanut butter protein shakeQueso Fresco: Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas. Many Latin foods use this ingredient and it is so easy.

You found our farm!

}

FARM STORE Hours:

Tuesday:  10am – 12pm
Saturdays:  3 – 5pm

Peaceful Heart Farm

224 Cox Ridge Road, Claudville, VA 24076

Can you find our products?

We'd like to make sure we have cheese available where you can get it. Whether it be at the Farmers Market or a specialty food store.

Let us know where you'd like to see us and we'll try to make it happen. We'll notify you via email when we get our products to your favorite shopping destination.

5 + 3 =

}

FARM STORE Hours:

Tuesday:  10am – 12pm
Saturdays:  3 – 5pm

}

Wytheville Farmers Market:

Saturdays:  8am – 12pm

Never Miss an Update:

We're crafting cheese. Just for YOU!

0

Your Cart