June 2009

One day at the farmers market, while taking a break from selling our farm’s products, I wandered into a woman’s booth where she was concocting a new food creation. She had taken maple cream (a thick cooked down version of maple syrup) and freshly ground horseradish and mixed them together. The combination was surprisingly wonderful. [...]

Come March, we have just about finished our supply of cider from the fall and are still working on the stacks of pesto tubs in the freezer, the baskets of potatoes in the root cellar, the whole corn waiting to be ground, and the fresh flow of all goat milk products that are filling up [...]

Ingredients 1 lb of spiral or elbow pasta 5 tbsp unsalted butter 6 tbsp flour 2 tsp dry mustard 5 cups goat milk (can substitute with cow milk) 8 ounces cheddar cheese 8 ounces sundried tomato basil chevre Cook pasta until just tender. Drain. In a pan melt butter over medium heat until it foams. [...]