Crab and Artichoke Dip

Crab and Artichoke Dip

This recipe calls for our Peaceful Heart Gold aged raw milk cheese. However, you can substitute a nice Havarti when we are sold out. Our Peaceful Heart Gold is only available beginning about July and lasts through January or February.

Crab & Artichoke Dip

Dip into this rich and creamy snack and a favorite bottle of wine. Use your slow cooker to make this recipe—it’s a perfect fit for a relaxed “friends” night. This recipe is keto-friendly if you leave off the crackers and dip your bacon in it.
Prep Time20 mins
Cook Time2 hrs
Course: Appetizer
Cuisine: American
Servings: 3 cups

Equipment

  • Slow Cooker

Ingredients

  • 3 cups fresh baby spinach
  • 1 can (14 ouncewater-packed artichoke hearts rinsed, drained and chopped
  • 1 package (8 ouncecream cheese softened
  • 2 cups shredded Peaceful Heart Gold cheese or substitute Harvarti
  • 1 can (6 ouncelump crabmeat drained
  • 1/2 cup sour cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Assorted crackers or bacon if you go keto

Instructions

  • In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain.
  • In a 1-1/2-qt. slow cooker, combine the artichokes, cheeses, crabmeat, sour cream, salt, pepper and spinach. Cover and cook on low for 2-3 hours or until cheeses are melted. Serve with crackers—or BACON.

Notes

Peaceful Heart Gold matches well with sugary fruits like figs, raisins, walnuts, hearty, rustic bread, Chardonnay, Sauvignon Blanc, and light-bodied Pinot Noir wine.
Just as it accommodates spices and other flavors, Peaceful Heart Gold’s creamy-smooth, tangy flavor complements a wide variety of foods. You can shred it on a pizza instead of—or in addition to—mozzarella. It melts beautifully over burgers and in casseroles, and is fabulous in a grilled cheese.
This Week at Peaceful Heart Farm: 7/3/19

This Week at Peaceful Heart Farm: 7/3/19

Hello everybody,

Happy Independence Day. Jump down to the bottom of the newsletter for the Keto Chocolate Ice Cream recipe just in time for your 4th of July celebration with family and friends. 

This week’s podcast is about the Keto Diet and Dairy. Check it out with the link below.

We’re one week closer to having that cheese ready for you. Are you excited. I sure am. We have made some great improvements to our process and these cheeses are going to knock your socks off. 

Our traditional techniques for making our hand-made, small batch cheeses makes all the difference in the world. The flavor will light up your tongue. 

Soon cheese will be a choice for what your herd is producing. Cheese will be available year-round. Fresh products such as milk and yogurt are only available during the milking season, 1st of May through last of October. 

Herd Share product deliveries are being fulfilled every Saturday at the Wytheville Farmer’s Market. Pick up at the farm is also an option.

Send me an email with your desire to participate or if you have questions.  

Please go HERE to learn all about it. Download the jar cleaning protocol and FAQs.


News This Week

  • Products Available to This Week
  • This week’s FarmCast is Keto Diet and Dairy. I’ve been following this way of eating for months.  
  • Most Recent Recipes

Products Available to Herd Share Owners

Choose 1 per week 1/2 Share Whole Share
Whole Milk 1/2 gal 1 gallon
Skim/Low-Fat Milk 1/2 gal 1 gallon
Full Fat Yogurt 1 quart 2 quarts
Butter 1/2 pound 1 pound
Cream 1/2 pint 1 pint

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) $6.00
Marrow Bones (approx 2 lbs) $2.00
Lamb Price / Pound
1/2 Lamb (approx 20 lbs) $10
Whole Lamb (approx 40 lbs) $9.50
Ground Lamb (approx 1 lb) $10
Lamb Soup Bones (approx 1 lb) $3
Chev (Goat) Price / Pound
Ground Chev (approx 1 lb) $12
Meaty Goat Bones (approx 1 lb) $3
Meaty Goat Bones (approx 10 lb) Ask about discount

Let’s Get Together
As always, we’d love to meet you in person. Come see us at the Wytheville Farmer’s Market. We can talk about Herd shares and I will have the required documents at hand so you can sign up right away. The summer season is in full swing and we will be there every Saturday from 8 am to 12 noon.

Visit our dairy farm in Claudville, Virginia Tuesdays from 10 am to 12 noon and Saturday afternoons from 3 pm to 5 pm. Come visit us in person, 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 I’m giving you insight into how I use the keto way of eating. It all started back in October 2018. I’m so happy to have finally found a solution to the health issues that have been piling up for years. Weight, arthritis, high blood pressure and so much more have all improved dramatically since I eliminated most of the carbohydrates from my diet.

Dairy has some carbohydrates so it’s not an all-you-can-eat option. In moderation, it’s a great part of the ketogenic way of eating.

Listen to “Keto Diet and Dairy” here

Free Downloads

I want to follow up on a 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.

keto chocolate ice creamKeto Chocolate Ice Cream: Just in time for your 4th of July Independence Day celebration. There is nothing better than a cold dish of ice cream with friends and family. Use our wonderful A2A2 cream with this recipe.

Dairy, used properly, can be a great part of a ketogenic diet. I love my ice cream. This recipe does not use an ice cream maker. With egg whites and heavy whipping cream whipped to soft peaks, the result is similar to a fluffy chocolate mousse.

parmesan peasParmesan Peas: Peas are not exactly peace but close. Especially peas straight out of the garden. And don’t forget that wonderful cheese. You can use frozen peas if you need to. However, this time of year, fresh peas make all the difference in the world.

Let that flavor of fresh Parmesan peas bring peace to your tongue and tummy. This recipe calls for fresh, but feel free to use frozen in the off season. If you don’t have Parmesan, try another cheese that grates well. Be creative and use what you have on hand.

gourmet burgersGourmet Chevon (or other ground meat) Burgers: Try gourmet chevon burgers instead of hamburgers. Goat is the most widely consumed meat in the world. Our goats graze in the pasture for their entire life. It makes succulent chevon patties and a great addition to a paleo or keto diet plan.

Our chevon meat is processed at a local USDA inspected facility. It is ground and then frozen in vacuum sealed bags.

traditional kefirTraditional Kefir: Kefir is a fermented milk drink similar to a thin yogurt that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the Caucasus, Eastern Europe and Russia, where it is prepared by inoculating cow, goat, or sheep milk with kefir grains. These instructions will be for cow’s milk kefir. 


Keto Diet and Dairy

Keto Diet and Dairy

keto diet and dairyToday’s topic is how the keto diet and dairy fit together. The keto diet is catching on more and more it seems to me. That might be because it works. Today I want to share some of my story and how I use dairy and still stay in ketosis. I’m even going to share a keto chocolate ice cream recipe with you.

But first, let me say welcome to all the new listeners and welcome back to veteran homestead-loving regulars who stop by the FarmCast every week. I want you to know how much I appreciate you. And I’m going to ask a favor.

Reviews on iTunes are important for this podcast to trigger their algorithm to feature it prominently in search results. I’d like for you to go to iTunes and enter your thoughts about the benefits you receive from listening to my show. Please share with friends and ask them to review it also. Thank you so much for joining me and thank you for assisting me in getting the word out so others can find the podcast also.

I’m so excited to share with you what’s going on at the farm this week. Let’s get started.

Today’s Show

  • Homestead Life Updates
  • Keto Diet and Dairy
  • Keto Chocolate Ice Cream

Homestead Life Updates

Things are getting back to normal at the homestead after our internet outage. It will take a while longer to get caught up again, but we will get there eventually.

It was Thursday afternoon before we got out internet back. Scott and I have discussed how to manage this issue. This is not the first time we have had to put business on hold due to lack of internet. This time we came up with a solution. It was simple. Purchase a spare modem and keep it on hand to be used as needed. When the modem blows out as it inevitably will, bring out the spare. Easy peasy. No waiting for days to find out if that’s all we needed in the first place. Once we get the replacement modem, the spare goes back into storage until needed again. I’ll let you know how that pans out.

Canning

Canned today: 13 qts whole milk, 6 pints peas, 16 pints goat broth, 5 quarts goat meat. Still to come is blueberry pie filling.

I have 36 quarts of cream canned and 26 quarts of ground beef canned. Those projects took lots and lots of time. I have skim milk to can also in the line up.  

Storm Damage

Trees down all over. Scott estimated 3 dozen trees down. Yeah, 3 dozen. One fell on the orchard fence and still needs to be repaired.

Last week I think I forgot to mention that the beehive was blown over. Scott got dressed up in full protection and put the hive back together. Those bees were hopping mad. Even with all that coverage, he got stung four times.

It has been many days since then and the bees are doing well after their incident.

Garden

I have had little chance to set foot in the garden other than a quick walk through to see what might need attention. Here’s what I found.

The onions need to be harvested. The tops have fallen over and that means they are ready to be pulled and set out to dry. The green beans are doing well. The dried beans are doing even better. The Mississippi silver cow peas are doing the best. They always do. That’s why we like to grow them.

I have one tomato that is starting to turn. There are many, many tomatoes that are green. I have those conical cages around my tomato plants for support. Many were blown over during the storm. I set them all back up right and the plants are doing well.

I’m so excited. This year I’m going to can lots of tomato sauce. In the past I’ve canned whole tomatoes, or crushed tomatoes, or chopped tomatoes, or diced tomatoes. Last year, late in the season, I watched a YouTube video on how to make tomato sauce. The last batch of tomatoes I harvested from the garden were used to make a few jars of tomato sauce. It was much easier than I ever thought it would be, and again, I’m so excited to do an even better job this year.

Grass-Fed Beef

We took a steer to the butcher for processing. Almost all of that is sold. Let me know if you are looking for good grass-fed beef. We still have a steer or two that you can snag. A quarter is about 100 pounds of meat and would cost you around $600.00. Speak now or forever hold your peace.

Breeding Season

It’s on. Breeding season is upon us. We wanted to do artificial insemination. That would allow us to have greater control over our genetics, and we could also get sexed semen which would allow us to dramatically increase the probability that our cows would have heifers, or girls. The timing for getting the semen that we desired did not work out. So, we will continue to pursue this option, getting the semen now for next year.

Buttercup

Buttercup was the first of our girls to show obvious signs of being in heat. I’ve noted the date in my spreadsheet that automatically calculates her projected delivery date. For cows, the gestation period is between 279 and 385 days. My spreadsheet calculates the 279 days as that would be the earliest time that she would have her calf.

Claire

Claire is Buttercup’s older sister. She may have been in heat a few days earlier, but I’m not sure. I recorded the date anyway. If she shows signs of heat in a month, I will simply change the date to reflect the new likely delivery date.

I’m not sure I’ve introduced all of our cows to you so I’ll take a moment to fill you in on them.

Butter

I know I’ve introduced Butter. She is our Jersey cow recently purchased from a nearby farm. She is a registered Jersey and produces A2A2 milk. If you’re not familiar with A2A2 milk, check out my podcast, “What is A2A2 milk?” Link in the show notes.

About 50% of Jersey cows in the United States have the A2A2 genetic trait. While we haven’t had our Normande cows tested, about 88% of the breed carries the A2A2 genetic trait. And since we will be using artificial insemination, we can breed for the trait. All of the sires that we have to choose from via our supplier are certified A2A2. Our goal is for our small herd of dairy cows to be 100% A2A2 certified.

Violet

Next up is Violet. She is a beautiful cow. And she is interesting. She only has one horn and she has a big round belly. Like all of our cows, she’s really friendly.

Cloud

Lastly is Cloud. Cloud is only 75% Normande cow. She is one quarter black Angus. Her frame is tall—taller than all the rest.

The Wheel of Time and the Calves

Then there are the four calves. They are all named after fictional characters from a fantasy novel that both Scott and I enjoy listening to over and over. There are 14 books in the series, The Wheel of Time. I saw a Facebook post just this morning that Amazon is rapidly moving forward with a TV series that will be streamed to Prime members. Filming to begin later this year. If you like Game of Thrones, you might like The Wheel of Time as well. It is not nearly as dark and the central theme is more esoteric—a battle between good and evil.

Butter’s calf is Egwene, also a purebred Jersey with A2A2 genetics, and she looks like a little deer. Claire’s calf is Matrim. Buttercup’s calf is Perrin. And Dora’s calf is Rand. We lost Dora 3 days after Rand was born. Violet’s calf was named Galad. He now resides at a new home in Eastern Virginia.

The Donkeys

I want to take a moment to introduce our donkeys as well. They are all miniature donkeys, 36” tall or less. We keep them as livestock guardian animals. Well, they are also pets. Donkeys love human interaction.

We have Daisy, the matriarch. Her daughters, Sweet Pea and Cocoa. And then there is Johnny, sire of Cocoa. He can no longer sire and we keep him paired up with Sweet Pea and the boy sheep and goats. Daisy and Cocoa guard the girls.

Sheep and Goats

I’ll refrain from naming all of the goats. That would take a long time. The does all have names, but the 2 kids from this year and the 9 from last year do not. And only one of the sheep has a name. Remember Lambert? I suppose we will name them all at some point. We’ve just never gotten around to it. We identify them by number because we had around 70 and the numbers were the best way to keep up with who was who.

They are all healthy and happily eating grass is those green pastures. Now moving on to my eating habits.

Keto Diet and Dairy

There is a picture of me and Scott on our website. It’s on the “About” page. That picture is very out of date. I weigh 45 pounds less than that picture indicates. Ideally, in the next year or two, I will have dropped another 45 pounds. How did I do it? A variation of the keto diet.

In order to get to my topic of the keto diet and dairy, I’ll have to fill in the basics of the ketogenic diet. At least the one I use. Dr. Eric Westman’s Duke University Diet Clinic videos are my source. And “Go Keto with Casey” is my support resource. That’s Casey Durango from Greensboro, NC—right down the road from me about an hour and a half. I’ve met her in person.

Basics of Keto

I’ve tried many diets in my life. Until October last year, I had given up the idea that I would ever be able to be small again. The keto diet involves reducing carbohydrate intake to a minimal level. When I started in October last year, I reduced my carbohydrate intake to less than 10 g per day.

Let me briefly describe my current protocol. I consume fatty sources of meat and take in 20 g or less of carbohydrate daily. Ideally, I eat only when hungry and stop when I’m satiated. Those last two points I’m not really that good at. I still tend to eat at the same time every day because I always eat at that time. Or I eat dinner because I always had eaten dinner. Those are not reasons for eating.

That’s it. Eat fatty sources of meat. Keep your carbs under 20 g a day. Only eat when you’re hungry. Stop when you’re satiated. Four simple steps. There are many amazing things that have changed in my life over the past eight months.

Keto Results

The first thing was the reduction of inflammation. At my age I thought I would always wake up with sore joints in my hands. My back was stiff. That went away within a few days. Where before, I absolutely could not close my hand in the morning because of the inflammation, now, my hands close easily.

The best thing I have experienced is that I don’t think about food anymore. Anyone out there who has struggled with their weight will know what I’m talking about when I say that my day used to revolve around food. Before I would do anything, I would first evaluate whether I needed to eat first, or if I was going out, what was I going to eat, or would I wait to eat until I got back home. While eating, I might be evaluating what I was going to be eating at my next meal. I spent a lot of time planning meals, thinking about what food I was going to cook, when, and for which meals. I have a new problem. Very often, I haven’t planned at all. Dinner comes around, and Scott doesn’t have anything to eat. I can throw a burger in the pan and have a meal in 15 minutes.

I literally have to make myself think about food. Planning meals has become a task on my calendar. It is the most radical and bizarre change in thinking I have ever experienced in my life. It’s a great diet plan that fits very well with our traditional homestead. We raise animals and we have dairy. We also have quail now that are providing eggs. They will also provide protein. These are the basics of my diet at this point. Meat, dairy, eggs.

Keto Diet and Dairy

Dairy is where I have to be the most vigilant. It is not unlimited. Milk has a significant amount of carbohydrates. I actually poured a glass of milk today. About 8 ounces. If it was 3.5% milk from the store that would be 12 g of carbohydrates. Still under my goal of 20, but leaving only eight as wiggle room. That’s the first time in the last eight months that I’ve poured myself a glass of milk. I would have a sip here and there, but not a full glass.

Aged cheese on the other hand, has less than 1 g of carb. Still I must be vigilant. Cheese is a calorie dense food. Cream is great. Also, very calorie dense. While I only track carbohydrates, in the end, calories do matter.

Dairy products can fit very well into a ketogenic diet. What matters is keeping your body in ketosis. That means your body is burning fat for fuel. Your carbohydrate intake is so low that your body stops looking for carbohydrates and transforms itself into a fat burning machine.

Carb Cravings Gone

Carbohydrate cravings completely disappear. That part was not quite as easy as I would’ve liked. I went through a time where the carbohydrate cravings were quite cute. The way I made it through was to increase the fat and protein that I was eating. Every time I would want a cake or cookies or some other sweet, I would go and eat another hamburger. I was aware that I was over eating. But it got me through. I got to the point where I couldn’t stuff another mouthful in or I would burst. That overrode the carb craving.

And after a few days, they stopped. I could literally sit and watch Scott eat some sweet dessert and not feel compelled to reach over there with my fork and grab a bite of it. Those of you that are listening that have had issues with weight may find it hard to believe. I know I did and I was experiencing it.

So, on the keto protocol I have to be careful with dairy. But it is totally the greatest part of my diet. And I’m going to finish up here with the recipe for keto chocolate ice cream. As I said, cream is great and there are some great artificial sweeteners out there that keep this very low-carb.

Keto Chocolate Ice Cream Recipe

This recipe does not use an ice cream maker. With heavy whipping cream whipped to soft peaks, the result is similar to a fluffy chocolate mousse.

What You Need

  • 5 oz 85% or 90% dark chocolate, broken into pieces
  • 2 oz cocoa butter
  • 4 large eggs, separated
  • ¼ teaspoon cream of tartar
  • ½ cup powdered erythritol or Swerve
  • 1 tablespoon sugar-free vanilla extract
  • 1 ¼ cups heavy whipping cream

What to Do

  1. Melt the chocolate and cocoa butter in a double boiler over medium heat then cool to room temperature.
  2. Separate egg whites from egg yolks. Using an electric mixer, beat the egg whites and cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol. Beat until they create stiff peaks.
  3. In another bowl, beat or whisk the cream until soft peaks form when the whisk is removed.
  4. In a third bowl, mix the egg yolks with the vanilla extract.
  5. After the chocolate has cooled, using a rubber spatula, add about a third of the fluffy egg whites and mix with the chocolate. Add the remaining egg whites and gently fold in without deflating them.
  6. Slowly stir in the egg yolk and vanilla mixture.
  7. Finally, fold in the whipped cream using the spatula, creating fluffy chocolate mousse.
  8. Transfer chocolate mousse to a 9 X 9-inch baking dish lined with parchment paper. Freeze at least 4 – 6 hours, or until set.

Notes:

You can use 1-cup, single-serving containers for portion control. If the ice cream is too hard, leave it at room temperature for 15-20 minutes before serving.

Nutrition

Serving size:         ¾ cup            Calories:   267              Fat:    25g

Carbohydrates:    5.5g               Protein:     5 g

Final Thoughts

I hope you enjoyed getting to know our animals a little better. We love them and hope you do to.

The keto diet is working for me and I am so glad that I can still use my dairy products. Wouldn’t that have been a hoot if I had found something that improved my health dramatically and it completed contradicted my life’s work. That didn’t happen. Meat and dairy are the center of our lives and the center of my diet.

You’ll have to measure that keto chocolate ice cream, but I think it will be well worth your time. A serving is ¾ of a cup and contributes 5.5 g of carbs.

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

What is A2A2 Milk? – Peaceful Heart FarmCast

Dr. Eric Westman – LCHF Treatment for Obesity and Metabolic Syndrome

Casey Durango – Go Keto with Casey

Recipe Link

Keto Chocolate Ice Cream

To share your thoughts:

  • Leave a comment on our Facebook Page
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To help the show:

Website

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Keto Chocolate Ice Cream

Keto Chocolate Ice Cream

Dairy, used properly, can be a great part of a ketogenic diet. I love my ice cream. This recipe satisfies me completely.

Keto Chocolate Ice Cream

This recipe does not use an ice cream maker. With egg whites and heavy whipping cream whipped to soft peaks, the result is similar to a fluffy chocolate mousse.
Prep Time20 mins
Freezer Time6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 267kcal

Equipment

  • Double boiler

Ingredients

  • 5 oz 85% or 90% dark chocolate broken into pieces
  • 2 oz cocoa butter
  • 4 large eggs separated
  • ¼ teaspoon cream of tartar
  • ½ cup powdered erythritol or Swerve
  • 1 tablespoon sugar-free vanilla extract
  • 1 ¼ cups heavy whipping cream

Instructions

  • Melt the chocolate and cocoa butter in a double boiler over medium heat then cool to room temperature.
  • Separate egg whites from egg yolks. Using an electric mixer, beat the egg whites and cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol. Beat until they create stiff peaks.
  • In another bowl, beat or whisk the cream until soft peaks form when the whisk is removed.
  • In a third bowl, mix the egg yolks with the vanilla extract.
  • After the chocolate has cooled, using a rubber spatula, add about a third of the fluffy egg whites and mix with the chocolate. Add the remaining egg whites and gently fold in without deflating them.
  • Slowly stir in the egg yolk and vanilla mixture.
  • Finally, fold in the whipped cream using the spatula, creating fluffy chocolate mousse.
  • Transfer chocolate mousse to a 9 X 9-inch baking dish lined with parchment paper. Freeze at least 4 – 6 hours, or until set

Notes

You can use 1-cup, single-serving containers for portion control. If the ice cream is too hard, leave it at room temperature for 15-20 minutes before serving.
This Week at Peaceful Heart Farm: 6/27/19

This Week at Peaceful Heart Farm: 6/27/19

Hello everybody,

Did you miss us last week? We are getting back to normal after finally getting online access restored. All is not well as yet, but should be by tomorrow. I had to replace my graphics card and am replacing my network card with a wireless antenna. My very old Dell never had wireless which is why it was hard-wired into the router. That is why I lost my graphics card and network card. The lightening strike went through the router and fried it, but it also traveled down the cable to my computer. No more of that. Wireless is the way to go so I am not directly touching the device that is prone to getting blown out.

I asked the phone guy about a surge protector for the DSL line. He told us it is not possible. Anything between the wall outlet and the router will distort the signal. Oh well. We roll with the punches here — likely you do as well. It’s called life. 🙂

Here’s an update on the scheduled availability of cheese. Just a couple more weeks and the first one should be ready.

  • Our Peaceful Heart Gold will be the first cheese ready, around July 15th.
  • Next up will be a new cheese I’m trying out. It is a variation of a Monterey Jack cheese that we call Stuart Jack. Look for that one August 15th or so. 
  • You will be able to try our Ararat Legend at the end of August. It’s my favorite cheese that we make. Of course, all cheese preference is personal. You’ll want to try them all. 
  • The Cheddars are moving along nicely. However, that cheese requires a much longer aging time. The first Clau d’ ville Cheddar will be available just in time for Thanksgiving. 
  • Finally, Pinnacle requires the longest aging and will be available in time for Christmas. 

Only a couple of Herd shares left. Soon cheese will be a choice on what your herd is producing. Cheese will be available year-round. Fresh products such as milk and yogurt are only available during the milking season, 1st of May through last of October. 

Herd Share product deliveries are being fulfilled this Saturday, June 29th at the Wytheville Farmer’s Market. Pick up at the farm is also an option. Send me an email with your desire to participate or if you have questions.  

Please go HERE to learn all about it. Download the jar cleaning protocol and FAQs.


News This Week

  • Products Available to This Week
  • This week’s FarmCast is After the Storm. Details of the storm and the results after it passed. 
  • Most Recent Recipes

Products Available to Herd Share Owners

Choose 1 per week 1/2 Share Whole Share
Whole Milk 1/2 gal 1 gallon
Skim/Low-Fat Milk 1/2 gal 1 gallon
Low Fat Yogurt with Honey 1 quart 2 quarts
Full Fat Yogurt 1 quart 2 quarts
Butter 1/2 pound 1 pound
Cream 1/2 pint 1 pint

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) $6.00
Marrow Bones (approx 2 lbs) $2.00
Lamb Price / Pound
1/2 Lamb (approx 20 lbs) $10
Whole Lamb (approx 40 lbs) $9.50
Ground Lamb (approx 1 lb) $10
Lamb Soup Bones (approx 1 lb) $3
Chev (Goat) Price / Pound
Ground Chev (approx 1 lb) $12
Meaty Goat Bones (approx 1 lb) $3
Meaty Goat Bones (approx 10 lb) Ask about discount

Let’s Get Together
As always, we’d love to meet you in person. Come see us at the Wytheville Farmer’s Market. We can talk about Herd shares and I will have the required documents at hand so you can sign up right away. The summer season is in full swing and we will be there every Saturday from 8 am to 12 noon. This week I’ll have tasting samples of our grass-fed beef, lamb and chev (goat), low-fat yogurt with honey and full-fat yogurt.

Visit our dairy farm in Claudville, Virginia Tuesdays from 10 am to 12 noon and Saturday afternoons from 3 pm to 5 pm. Come visit us in person, 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 will be cared for and where the cheese will be made and stored. 


Peaceful Heart FarmCast

Last week we had a monster of a storm. Trees are down everywhere. Internet service is still being restored to our neighbors. We finally got ours back and we even have a back up plan for how we will prevent being offline for more than a week. The purchase of a spare modem will get us through.

There is so much to say about this event, though I forgot to mention the beehive getting blown over. Those little guys were really agitated. Scott dressed up with the full cover to prevent stings. He still got stung four times. They were really mad and flying around crazily. The hive is back in place and they seem to be fine. 

Listen to “After the Storm” here

Free Downloads

I want to follow up on a 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.

parmesan peasParmesan Peas: Peas are not exactly peace but close. Especially peas straight out of the garden. And don’t forget that wonderful cheese. You can use frozen peas if you need to. However, this time of year, fresh peas make all the difference in the world.

Let that flavor of fresh Parmesan peas bring peace to your tongue and tummy. This recipe calls for fresh, but feel free to use frozen in the off season. If you don’t have Parmesan, try another cheese that grates well. Be creative and use what you have on hand.

gourmet burgersGourmet Chevon (or other ground meat) Burgers: Try gourmet chevon burgers instead of hamburgers. Goat is the most widely consumed meat in the world. Our goats graze in the pasture for their entire life. It makes succulent chevon patties and a great addition to a paleo or keto diet plan.

Our chevon meat is processed at a local USDA inspected facility. It is ground and then frozen in vacuum sealed bags.

traditional kefirTraditional Kefir: Kefir is a fermented milk drink similar to a thin yogurt that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the Caucasus, Eastern Europe and Russia, where it is prepared by inoculating cow, goat, or sheep milk with kefir grains. These instructions will be for cow’s milk kefir. 

ice creamIce Cream Base: There is nothing better in my opinion than a cold dish of ice cream in summer. Use our wonderful A2A2 milk and cream to try out this recipe.

When it’s warm outside, a cold refreshing dish of ice cream can really hit the spot. This is a basic ice cream recipe that can be used as a base for many different flavors. I’ve included a download link to the flavorings.

This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don’t go below three.


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