A family-run goat dairy in Central Vermont
Penny Barsch visited our farm this Spring and sent us a recipe that she whipped up using our maple chevre. Give it a try and let us know what you think! “This is going to sound like an unusual combination but I have a recipe for Pasta Fagioli which I love and I add a [...]
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Brussels sprouts recipe: Transform sprouts from sweet to creamy comfort food By Calley Hastings, for the Free Press • Sunday, November 29, 2009 Ten or so stalks of Brussels sprouts still stand out in our garden. They show signs of deterioration, leaves are discoloring, stalks are giving way to gravity and slowly drooping toward the [...]
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Have you discovered Puff Pastry? It’s amazing. I’m used to defrosting Filo dough and spending hours brushing each layer with butter for amazing spanicopita and baklava, but when you don’t have hours to do this, store-bought puff pastry is amazing. The only brand I’ve seen out there is Pepperidge Farms, though maybe our grocery stores [...]
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Burlington Free Press Green Mountain Warm brie and cajeta add savory, sweet flavors to holiday gatherings By Calley Hastings • Sunday, December 27, 2009 Vermont is full of incredible cheesemakers and has gained nationwide attention during the past decade for its award-winning artisan cheeses. The holiday season is a great time to create diverse and [...]
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We have our seeds! We traded our goat’s milk caramel for seeds from High Mowing Organic Seed Co. out of Hardwick this year. Now we are sitting fat and happy, secure in the fact that we have next year’s seeds ready to go. The only seeds we didn’t get from them are potatoes and garlic. [...]
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Sweets for your Sweet! Will you go out with me? Check Yes or No Love, Fat Toad Farm Share Fat Toad Farm’s scrumptious caramel sauce (cajeta) with your loved one this Valentine’s Day! Want a special note sent with it? Just send us the text and we’ll include it! Order our caramel on-line or find [...]
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Let me make it clear right off. I’m a big fan of Sunday afternoon naps. However, I’m not the one napping here. It’s the goats. Sunday afternoons I go over to the cheese room to pasteurize and culture the milk in preparation for making cheese Monday. It’s about a three hour job. I have a [...]
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There’s something that changes this time of year in the goat barn. I felt it strongly early this morning, doing chores. It was 4 degrees outside, the sun hadn’t come up yet, the moon and Jupiter were still very visible. And the baby goats were busily growing inside their moms. I could almost feel it. [...]
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