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.
Download the jar cleaning protocol and FAQs.
News This Week
- Products Available to This Week
- This week’s FarmCast is “How Long Should Raw Milk Last?”. It’s a good question and I have lots of information on that and more in this week’s podcast.
- Most Recent Recipes — Ice Cream Base was added.
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|
|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.
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 HERE. Or, if you have an Alexa device, just say: “Alexa, play podcast Peaceful Heart FarmCast.”
Click the links and check them out. All of my recipes are printable.
Ice 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 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 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 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.