This Week at Peaceful Heart Farm: 10/9/19

Hello beautiful people,

Are you kidding me? Is Cloud going to have a calf? It would appear so. We don’t know when, but she is definitely looking like soon. Very large tummy and increased activity in her udder.

The quail are not giving us any eggs. This happens this time of year. With less light, they produce many fewer eggs. We are considering running some lights out there. One that will automatically turn on at 3:00 in the morning or so. They can wake up early but go to sleep at dusk. The new baby quail have a few more days before they hatch out. I’ll be listening for their little peeps soon.  

I hope you enjoy our Ararat Legend cheese. It is a dutch gouda-style cheese. Makes great grilled cheese sandwiches. Speaking of which, I have a recipe on the website for the best grilled cheese sandwich in the world. Check it out here. Peaceful Heart Gold is all still available to our herd share owners this week. 

I’ll have ground goat (chev) meat at the farmer’s market. If you haven’t tried this wonderful delicacy, you are missing out. It is by far my favorite ground meat for making burgers. Pick up a FREE recipe with your purchase. Ground beef, ground lamb and lamb cuts will also be available. Place your order now for that holiday “leg of lamb.” 

Please go HERE to learn all about Herd Shares,

Download the jar cleaning protocol and FAQs.


News This Week


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
Ararat Legend 1/4 pound 1/2 pound
Peaceful Heart Gold 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
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. Only two weeks left at the Independence Farmer’s Market. We will be there on Friday. The Wytheville Farmer’s Market continues weekly until the last week of October. Then continues twice monthly through the winter. We will be there on Saturday. We can talk about Herd shares and I will have the required documents at hand so you can sign up right away. 

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’s podcast answers the question “Why is Raw Milk So Hard to Find?” In this week’s FarmCast I detail several reasons. And provide information on what you can do to make access easier. We are not victims of our circumstances here in the US. We have the freedom to affect the laws. In this case, it will be at the State level.   

Listen to “Why is Raw Milk So Hard to Find?” 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.

hot buttered rumHot Buttered Rum: This is a rich and delicious beverage. It can be made with or without alcohol so everyone can enjoy it! This is as large recipe that makes 52 servings. No problem though. It is a mix that stores well in the freezer.

ice cream baseIce Cream Base: 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.

bone brothBone Broth: This rich and nutritious drink and flavoring for soup, gravy or sauce is made with bones that have bits of meat still clinging unlike “stock”. It is also generally thinner than “stock”. Most people use the terms interchangeably. It has been made for centuries. Roasted bones will add flavor to the broth and will darken the color. Bone broth is now a popular health food. Try it?

This recipe includes fresh herbs for an added bit of flair.

skillet chicken with neufchatel spinach artichoke sauceSkillet Chicken with Neufchatel Spinach Artichoke Sauce: Neufchatel is a french cheese typically made from the unpasteurized milk of Normande cows. You just can’t go wrong with skillet chicken and a good Neufchatel cheese sauce!

Perfectly golden brown, tender pan seared chicken breasts are topped with an easy to make, rich and flavorful spinach artichoke sauce. It might remind you of my crab and artichoke dip recipe but much lighter.

Why is Raw Milk So Hard to Find?

People are looking for raw milk but why is raw milk so hard to find? That’s the topic of today’s podcast. It’s a complicated topic and I’ll break it down into three categories as well as make suggestions regarding what you can do about it.

I’m very excited about today’s topic. Raw milk is a passion of mine. I hope all of you who are new listeners will enjoy this podcast. I appreciate your stopping by and welcome your feedback. And a warm welcome back to the veteran homestead-loving regulars who stop by the FarmCast every week. I appreciate you all so much. This podcast is for you. Let me know what you’d like to hear and I will make it happen.

Today’s Show

  • Homestead Life Updates
  • Why is Raw Milk so Hard to Find?
  • Hot Buttered Rum Mix

Homestead Life Updates

Will the heat never end? I think I’ve said this before, but I really don’t like the extremes of summer and winter. The cold seems to hang on forever in winter and the heat seems to hang on forever in summer. I’m so ready for fall. I’m ready for the leaves to turn.

Fall in the Blue Ridge Mountains is glorious. The Weather Channel usually has a map that shows the progress of the leaves starting in upstate New Hampshire and Vermont and progressing all the way down the Appalachian Mountain chain to Alabama. It’s a big tourist time for us. Lots of fall festivals and activities are planned. We were able to attend a dairy livestock show in Stuart, Virginia (our county seat) that is heralded as one of the best in the state.

I have only a couple of updates on the Homestead. Today, Egwene, our 4 ½ month old Jersey heifer calf left our farm bound for a new home. I’m on pins and needles waiting to hear that she arrived safely. She is traveling all the way to New York. Her new owner seems very conscientious and I believe she will be in good hands.

All four outside concrete block walls of the creamery are now complete. Next the inside concrete block walls, then the roof, plumbing, electrical, and gas. There will be inside walls and tile flooring. The windows and doors. So much to do. We take one step at a time and gradually the destination comes closer.

On to today’s topic.

Why Is Raw Milk So Hard to Find?

The reasons are varied but seem to revolve around three things.

  1. It’s illegal in many places
  2. The risk of being on the radar of the USDA and/or FDA
  3. Legal ramifications if you are targeted

I’ll also go over what you can do to help. But first, the reasons.

It’s illegal in many places

I’ve spoken of this before. I’ll do a recap of that information. Why it is illegal is another great question and a subject for another podcast.

Today I want to talk about what’s legal and what’s not. And I also want to discuss how that affects your access, the consumer. The laws affect your ability to make your own informed choices about what you will feed your family.

My grand nephew has problems with psoriasis that is relieved by drinking raw milk. I’ve had people tell me their body aches were lessened by drinking raw milk. Some children unable to drink pasteurized milk are perfectly fine with raw milk.

I was contacted recently by someone interested in our herd share program. I was shocked to hear her say that her doctor told her that her daughter could drink raw milk. Most doctors tow the establishment line and don’t make any waves. Most often they tell you that your child will die from drinking raw milk. And sure, that’s great that the doctor said it’s okay, but where is she supposed to get that milk? Is everyone reduced to buying their own cow? That’s simply not practical.

In only 12 out of 51 states and Washington DC can she just walk into the grocery store and buy raw milk for her child.

If you don’t live in one of those 12 states, your options are already limited. The next easiest option is buying it directly from the farm. That is legal in 15 states. Can’t sell it in the grocery store but it can be purchased from your local farmer – if you can find one. They don’t do a lot of advertising. More on that later. The next level of navigating this intrusion into your right to choose the food you want for your family is the herd share agreement. That’s what we have here in Virginia and also in 10 other states. In four states, if the milk is labeled as “pet milk”, you might be able to get your hands on it. And the final blow to those who live in the last 9 states is they are barred from purchasing any raw milk. No pet exemption. No herd shares. Those folks have to travel to another state.

Those are the last numbers I have. It may or may not be completely accurate. Political activity to change the laws is always going on – both for and against your right to choose the food for your family. And it goes beyond milk. So many of you also want yogurt, butter, cream, cream cheese and so on.

The bottom line is that many of us want to make lifestyle choices that include traditional ways of eating. Unfortunately, when it comes to getting your milk straight from the cow the way Mother Nature made it, the government gets between you and your right to choose.

The Risk of Being on the Radar of the USDA and/or FDA

For small farms like ours, it’s best to remain low key. Aggressive advertising campaigns can bring unwanted attention from government officials as well as the original intent to serve more customers. Instead, we rely on small, personal interactions and word-of-mouth.

Many times, people get into positions of power over others and, for whatever reason, they abuse it. Not all, of course. And not even a majority. But our contacts with other small farmers and farm organizations have kept us informed of the atmosphere that sometimes surrounds official inspection personnel. Even if you are following every regulation to the letter, they can find ways to make your life unbearable.

For small farmers like us, the risk of showing up negatively on the radar of USDA officials or the FDA can be catastrophic. We are blessed to have a great relationship with our local VDACS/USDA dairy inspector. At least as far as I know we do. From the beginning we have done everything he has asked without complaint. We have shown him respect and he seems to have the same respect for us and what we are about in building this creamery. There is no need for additional interactions with USDA and/or FDA officials. Those tend to be the worst when it comes to wielding power over others. At least from what I’ve read that is the case. Relationships with more local people are always preferable.

And if you happen to get on their radar for a legitimate problem (quickly corrected), you are forever in their sites. It is statistically plausible that during the life of every business mistakes that require quick action and procedural correction are going to occur. To illustrate I’ll tell a short story without names.

A small dairy, operating for 15 or 20 years, had a problem with one of their cheeses. The problem was that one of their cheeses tested high for a particular bacterium. Being conscientious business owners, they had all of the procedures in place to track down where their cheese went and got it all recalled. They do a lot of wholesale, so there was a lot of it out there. Even small batch cheese can end up being hundreds of pounds of cheese distributed all over the country.

In the end, no one was made ill. The recall was not initiated because of illness. Again, it was a cheese that failed a test conducted at regular intervals to ensure the safety of the cheese. The recall was a preventative measure. I can’t stress this enough. Even if a cheese fails a test, that does not mean that anyone will ever get sick from consuming it. This number or that number was high – the statistical possibility that the “bad” bacteria would grow was higher. Contrast that with all of the folks who are made ill – or worse die – from consuming contaminated spinach, lettuce, cantaloupe and factory farmed beef. Those recalls generally happen after many have become ill and/or someone has died. That is not the case with cheese. We catch it long before it becomes a problem. Regulations for testing are strict. Perhaps that’s why dairy products, raw and pasteurized, only make up 4% of reported food borne illnesses.

Anyway, the FDA got involved because of the recall. Now that this small dairy is on the FDA radar, regularly scheduled visits are common. Worse are the surprise visits. The agents hover with their virtual clipboards in hand, watching every move. Their eyes are begging you to make a mistake. As you can imagine, many times there are no moves until they leave. When someone is examining your every action with a fine-toothed comb, sure that you are violating some statute, it is best to give them as little ammo as possible.

And once you are on the radar, it continues. Where once you never saw anyone from the FDA, now it is a continuing possibility that will appear and make demands. Excessive amounts of cheese are tested. The agents truly spend an inordinate amount of time trying to find another problem. And perhaps this all sounds okay to you. Perhaps it sounds necessary. But for us, it is life or death for our business. We don’t want to take chances on someone with power having a bad day and looking to us as an outlet for their frustration or anger. Our number one goal is to make sure our cheese and other raw milk products are perfect in every way and to never wind up in the sites of a federal agency.  

The Financial and Legal Ramifications If You Are Targeted

As a small farmer I can tell you, our operation may not have survived this kind of intrusion and scrutiny. Testing every single batch of cheese made and multiple wheels from that batch? That would be disaster for us. Some of our batches are single wheels. Usually no batch produces more than 3 wheels. If we had to send in one from every batch – well you begin to see the problem.

The cost would be prohibitive. Testing that many cheeses would cost us 1/3 or more of our product intended for revenue. Due to information we have received from other farmers, we send our required to tests to VDACS and another to a third party. There are stories of small farmers having one bad test after another from their official USDA testing while the same milk tests fine via third party. Another result of getting on their radar. Additional tests cost money, but that is the cost of doing business in the dairy industry.

What You Can Do

I don’t want to sound all negative about this. Yes, today it is hard to find raw milk and raw milk products. There are reasons that these laws were put in place. Some are legitimate, though the knee-jerk response was harsh, and some are not legitimate. Some of the reasons are political and driven by the dairy lobby. As I said, I will cover that in another podcast.

For now, this is what we have to work with and we are happy with our current situation. The laws in the state of Virginia allow us to help you by offering part of our herd to consumers. Access to raw milk and raw milk products is there for you. It is a bit inconvenient, but the health benefits of raw milk products are worth it. The demand for raw milk and raw milk products is growing by leaps and bounds. We are working to expand the availability of raw milk products and you can help too. But the laws are always under attack and pressure to be made stricter. While North Carolina just expanded their availability by allowing herd shares, other states and moving to restrict access and outlaw herd shares.

One organization that helps farmers and consumers with many problems – access to raw milk being only one of them, though a large part of their focus, is the Farm to Consumer Organization. You can support them financially by becoming a member. Additionally, you can be on their mailing list and be informed about legislation that affects raw milk as well as other legal challenges that small farmers face.

Be Active in Your Quest for Raw Milk Products

There is one raw milk product that is available in the state of Virginia. No Yogurt, butter, or fresh cheese such as cream cheese. No not those. Only raw milk cheese can be legally sold to the public. The cheese must be aged greater than 60 days. For us, and most others, this is not a problem. None of our cheeses are worth a darn before 90 days, well beyond their 60-day minimum. Most of our cheeses are aged at least 6 months before they reach maturity. And they just get better from there. There are no other raw milk products that can be sold in the state of Virginia. Again, it’s the herd share program that gives you access to products such as yogurt, butter, cream and fresh cheeses like mozzarella or cream cheese.

Last year there was a bill on the floor in Virginia that would have allowed an exemption for private homes to make yogurt to sell at farmer’s markets. This would have been similar to the current law that exempts baked goods that don’t require time or temperature control after preparation. There are a lot of do’s and don’ts and a limit to the dollar amount of gross sales. There were similar provisions in the bill to open the market to yogurt. Anyway, not enough people showed up in support of the bill and it failed to pass.

Another organization in Virginia is VICFA – that is Virginia Independent Consumer and Farmers Association. They have an “action alert” registration form on their website. I’ll put links to both of these organizations in the show notes. Or you can look them up online. That’s Farm to Consumer Legal Defense Organization and VICFA, Virginia Independent Consumer and Farmer’s Association. Both are fighting for your right to choose raw milk products for your family.

Hot Buttered Rum Mix

This is a rich and delicious beverage. It can be made with or without alcohol so everyone can enjoy it! This is as large recipe that makes 52 servings. No problem though. It is a mix that stores well in the freezer.

What You Need to Make the Mix

  • 2 cups butter, softened
  • 3 ¾ cups 10x powdered sugar
  • 2 ¼ cups dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 quarts vanilla ice cream, softened

What You Need to Make a Serving

  • ¾ cup boiling water
  • 1 to 2 tablespoons rum or brandy (optional)
  • Ground cinnamon and nutmeg to taste
  • ¼ cup butter mixture

What to Do to Make the Mix

  1. Cream butter and sugars until smooth. Beat in vanilla and ice cream.
  2. Fill freezer containers. Store in freezer until needed.

What to Do to Make a Serving

  1. Place ¼ cup butter mixture in a 10 or 12-ounce mug.
  2. Stir in boiling water and rum.
  3. Sprinkle with cinnamon and nutmeg to taste.

Final Thoughts

That’s it for today’s FarmCast. I hope your plans for the fall season are coming to fruition. It’s a lovely time of year to enjoy life.

I know that for most people it’s hard to find raw milk today. But remember, that you can help by becoming informed, involved and invested in the laws in your state. You can make a difference. We have a right to choose the food and nutritional program we think best for ourselves and our families. Stand up and let your voice be heard. And let others know about our herd share program. Also, we’d love to hear from you. What raw milk product piques your interest? Maybe if there is a demand, we can add it to our list of services provided for our herd share owners.

Let me know how you and your family like that Buttered Rum drink. Try it with our raw milk butter. You’ll be glad you did.

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

Recipe Link

Hot Buttered Rum

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Hot Buttered Rum

Hot Buttered Rum

This is a rich and delicious beverage. It can be made with or without alcohol so everyone can enjoy it! This is as large recipe that makes 52 servings. No problem though. It is a mix that stores well in the freezer.
Prep Time10 mins
Course: Beverage
Cuisine: American
Servings: 52

Ingredients

  • 2 cups butter softened
  • 3 ¾ cups 10x powdered sugar
  • 2 ¼ cups dark brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 quarts vanilla ice cream softened

What You Need to Make a Serving

  • ¾ cup boiling water
  • 1 to 2 tablespoons rum or brandy optional
  • Ground cinnamon and nutmeg to taste
  • ¼ cup butter mixture

Instructions

  • Cream butter and sugars until smooth. Beat in vanilla and ice cream.
  • Fill freezer containers. Store in freezer until needed.

What to Do to Make a Serving

  • Place ¼ cup butter mixture in a 10 or 12-ounce mug.
  • Stir in boiling water and rum.
  • Sprinkle with cinnamon and nutmeg to taste.

This Week at Peaceful Heart Farm: 10/2/19

Hello beautiful people,

Are the leaves turning where you are? It’s that time of year. I can’t wait for the peak of the autumn leaves. It is always a spectacular display here in the Blue Ridge Mountains. I’m ready for some cool weather. How about you?

The quail eggs, 32 of them, are in the incubator. A little less than two weeks and we will have baby quail again. They are so tiny when they first hatch. Not much larger than the first knuckle of my thumb. We are sad to see our lovely Jersey heifer go. She is being picked up tomorrow and making a long trek to New York where she will be well cared for and loved. Her new master is eagerly anticipating her arrival. She will have duck, donkey and mini-horse friends.  

We have lots of new subscribers so pardon the repeat of some of this information. Cheese, cheese, cheese. Ararat Legend and Peaceful Heart Gold are still in our herd shares this week. December is a long time to wait but that is when the Clau d’ ville Cheddar will be ready for tasting. Remember patience is a virtue.   

I’ll have ground goat (chev) meat at the farmer’s market. If you haven’t tried this wonderful delicacy, you are missing out. It is by far my favorite ground meat for making burgers. Pick up a FREE recipe with your purchase. Ground beef, ground lamb and lamb cuts will also be available. Place your order now for that holiday “leg of lamb.” 

Send me an email with questions or to participate as a herd share owner.  

Please go HERE to learn all about it,

Download the jar cleaning protocol and FAQs.


News This Week


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
Ararat Legend 1/4 pound 1/2 pound
Peaceful Heart Gold 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
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. Only two weeks left at the Independence Farmer’s Market. We will be there on Friday. The Wytheville Farmer’s Market continues weekly until the last week of October. Then continues twice monthly through the winter. We will be there on Saturday. We can talk about Herd shares and I will have the required documents at hand so you can sign up right away. 

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’s podcast provides a bit of information on how to keep your raw milk longer. Also, included are tips for what to do if it goes sour. It’s still good and good for you. I included some of my personal opinions on the laws surrounding raw milk sales and some promising research coming out of the National Institutes of Health.  

Listen to “How Long Should Raw Milk Last?” 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.

ice cream baseIce Cream Base: 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.

bone brothBone Broth: This rich and nutritious drink and flavoring for soup, gravy or sauce is made with bones that have bits of meat still clinging unlike “stock”. It is also generally thinner than “stock”. Most people use the terms interchangeably. It has been made for centuries. Roasted bones will add flavor to the broth and will darken the color. Bone broth is now a popular health food. Try it?

This recipe includes fresh herbs for an added bit of flair.

skillet chicken with neufchatel spinach artichoke sauceSkillet Chicken with Neufchatel Spinach Artichoke Sauce: Neufchatel is a french cheese typically made from the unpasteurized milk of Normande cows. You just can’t go wrong with skillet chicken and a good Neufchatel cheese sauce!

Perfectly golden brown, tender pan seared chicken breasts are topped with an easy to make, rich and flavorful spinach artichoke sauce. It might remind you of my crab and artichoke dip recipe but much lighter.

home made yogurtHome Made Yogurt: I make mine in my Corsori multi-function pressure cooker. It has a yogurt setting. I believe it would be similar with the Instant Pot or any other multi-function pressure cooker with a yogurt setting. You don’t have to have one. I also have a rather inexpensive yogurt maker. The reason I no longer use it has to do with how much yogurt I make in one batch. The small, inexpensive yogurt maker works for a quart or two. But I make a gallon and a half at a time now. Yogurt will last a very long time in the refrigerator.

This Week at Peaceful Heart Farm: 9/26/19

Hello beautiful people,

Is it really fall? It’s hard to tell. The temperature is still way up in the 80’s on most days. It won’t be long and the leaves will be turning glorious colors. It’s my favorite time of year. What about you? Summer or fall? or Spring or winter?

We are starting the next batch of quail in the incubator. It will be 18 days and then the sound of delicate little peeps will be heard. The last batch is 8 weeks old and that means they are full grown. They grow so fast. Time to separate the males and females.  

Cheese, cheese, cheese. Ararat Legend and Peaceful Heart Gold are still in our herd shares this week. December is a long time to wait but that is when the Clau d’ ville Cheddar will be ready for tasting. Remember patience is a virtue.   

I’ll have ground goat (chev) meat at the farmer’s market. If you haven’t tried this wonderful meet, you are missing out. It is by far my favorite ground meat for making burgers. Pick up a FREE recipe with your purchase. Ground beef, ground lamb and lamb cuts will also be available. Place your order now for that holiday “leg of lamb.” 

Send me an email with questions or to participate as a herd share owner.  

Please go HERE to learn all about it,

Download the jar cleaning protocol and FAQs.


News This Week


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
Ararat Legend 1/4 pound 1/2 pound
Peaceful Heart Gold 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
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. Only a few weeks left at the Independence Farmer’s Market. We will be there on Friday. The Wytheville Farmer’s Market continues weekly until the last week of October. Then continues twice monthly through the winter. We will be there on Saturday. We can talk about Herd shares and I will have the required documents at hand so you can sign up right away. 

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’s podcast provides a bit of information on how to keep your raw milk longer. Also, included are tips for what to do if it goes sour. It’s still good and good for you. I included some of my personal opinions on the laws surrounding raw milk sales and some promising research coming out of the National Institutes of Health.  

Listen to “How Long Should Raw Milk Last?” 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.

ice cream baseIce Cream Base: 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.

bone brothBone Broth: This rich and nutritious drink and flavoring for soup, gravy or sauce is made with bones that have bits of meat still clinging unlike “stock”. It is also generally thinner than “stock”. Most people use the terms interchangeably. It has been made for centuries. Roasted bones will add flavor to the broth and will darken the color. Bone broth is now a popular health food. Try it?

This recipe includes fresh herbs for an added bit of flair.

skillet chicken with neufchatel spinach artichoke sauceSkillet Chicken with Neufchatel Spinach Artichoke Sauce: Neufchatel is a french cheese typically made from the unpasteurized milk of Normande cows. You just can’t go wrong with skillet chicken and a good Neufchatel cheese sauce!

Perfectly golden brown, tender pan seared chicken breasts are topped with an easy to make, rich and flavorful spinach artichoke sauce. It might remind you of my crab and artichoke dip recipe but much lighter.

home made yogurtHome Made Yogurt: I make mine in my Corsori multi-function pressure cooker. It has a yogurt setting. I believe it would be similar with the Instant Pot or any other multi-function pressure cooker with a yogurt setting. You don’t have to have one. I also have a rather inexpensive yogurt maker. The reason I no longer use it has to do with how much yogurt I make in one batch. The small, inexpensive yogurt maker works for a quart or two. But I make a gallon and a half at a time now. Yogurt will last a very long time in the refrigerator.

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