Here are some beautiful Barn Goddess Goat Cheese Curds just prior to draining the whey from the pan.  We use the high protein whey to make brine for the feta cheese.  Currently we offer the following varieties of cheese:

Jalapeno, Fiesta, Cajun, Feta, Marinated Chipotle, Marinated Rosemary and Garlic, Goat Cheese Buttons stuffed with nuts and glazed with White Wine, Garlic and Spinach, Sun Dried Tomato, Plain Fromage, French Imported Herb, Cranberry Pecan.

This fall we will offer Cheese Fudge, Key Lime Goat Cheese, and Shrimp Cocktail Delight. 

See you at the Farmer’s Market!!!

Photo by John Wise

Posted: August 18th, 2008 under Barn Goddess Goat Cheese Products, Uncategorized.
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Marinated Goat Cheese Chipotle Salsa

Ingredients:

4 oz of Marinated Chipotle Barn Goddess Cheese

1/2 cup cooked, drained black beans

2 green onions chopped fine

1 large tomato chopped fine

3 cloves of garlic chopped fine

1/2 cup fresh corn kernels

juice of two limes

Procedure:

Throw everything in a bowl and stir.  Doesn’t get easier than that!  Serve on a bed of lettuce with fresh tortilla chips, crackers, or rolled up in a wrap.  I was going to post a picture but Jimmie ate it all!

Posted: August 18th, 2008 under Barn Goddess Goat Cheese Products, Recipes, Uncategorized.
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Moses is growing up and she had developed a special “innocent stare” that she uses when she is caught doing something naughty.  Notice the basket of yarn behind her?  Yeah–you get the picture!!

Posted: August 10th, 2008 under Bubbles the Goat and Friends, Chile Acres.
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In the fall the goats go into “rut”.  This is breeding season.  Romeo has come to visit the girls for a month or so and wow is he a happy camper!  So many does–so little time….

Romeo is a Nubian Dairy Goat Stud owned by our neighbor Jose.  We trade out bucks every several years to keep our breeding line strong.  This picture was taken by Cindy on a visit to our farm.  Thanks Cindy!

Posted: August 10th, 2008 under Bubbles the Goat and Friends, Chile Acres.
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Goat Cheese in a Blanket

When entertaining why not make a simple yet elegant appetizer that takes minimal effort and can be made ahead so that you can hang out and shmooze with your guests?  Well…here goes…

For the Blankets you can use:

Slices of Tofurkey–thin sliced meats–fresh lettuce leaves–grape leaves–tortillas

Procedure:

Spread or place Barn Goddess Goat Cheese (try your favorite flavors, green garlic, sun dried tomato, herb, or a variety of different Barn Goddess Cheeses in different blankets to create an eye pleasing gastronomic delight) on each blanket and roll it up.  Secure with a toothpick and an olive or grape tomato garnish.  Arrange on a bed of fresh greens and drizzle with a good Basalmic Vinegar.

Chill.  Actually–you can chill out too!  You are done–that is all there is to it!

Posted: August 4th, 2008 under Barn Goddess Goat Cheese Products, Recipes.
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Prissy, as her friends know her, loves zuchinni!  She will actually stand up on the fence and beg for it!  One day she refused to eat her dinner until she got her zuchinni.  Our friend John brought her some too. 

Prissy is quite clean and bathes daily.  She likes to drink from the hose and she makes her own bed if you give her some straw.  Being a baby she puts everything into her mouth to experiment with it so we have to keep an eye on her.  She loves her roomate-barnmate–Lunar Ganymede, and gets upset when he is turned out with his mom and wanders too far away from her.  She is becoming quite a character and has changed Celia’s mind about pigs.

Posted: July 27th, 2008 under Bubbles the Goat and Friends, Chile Acres.
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Here is the answer!  Americanas or Aracanas lay those pretty blue eggs we have at the market on Saturdays.  Here are the girls enjoying the weeds pulled from the garden.  Since we don’t use any pesticides we have plenty of weeds during monsoon season for their “chicken salad delight”!

Posted: July 27th, 2008 under Chile Acres, eggs.
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“Bobo”, or Beauregard is growing up nicely and is about to move to his bachelor digs.  Once a buck goat reaches sexual maturity–which can be as early as 3-4months, you want to seperate them from the females unless you are planning to breed them.  Bucks get really stinky when they go into rut around the end of August and through the fall.  Bobo will hang out with our stallion Extreme Dream.

Fric and Frac are growing up and are very playful in the mornings and evenings when it is coolest.  Here is Frac…and here is Fric!

So now weaning has begun.  It is a time of screaming and stress for everybody.  We slowly seperate moms and babies and just keep a chainlink section between them so they can still see each other.  We used to try to move them to seperate parts of the farm but they became hoarse from yelling back and forth to each other.  Without weaning we can’t collect any milk though!

IS IT MY TURN YET?

Training the new girls to stand for milking can be quite wild.  Sometimes people at the market ask how I know that goat milk is good for your skin when they are looking at the goat milk soap.  I have had several milk baths while trying to train the girls to stand quietly for milking!

Posted: July 27th, 2008 under Barn Goddess Goat Cheese Products, Bubbles the Goat and Friends, Chile Acres.
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Cool, quick, and elegant for a summer salad or for a side dish to chicken or fish for dinner!

Ingredients:

1 cup of prepared and cooled couscous

1 chopped green onion bunch

1/2 cup raspberries

1/2 cup cranraisons

1 4 0z container of Barn Goddess Chipotle Marinated Goat Cheese (oil and all)

1/2 tsp dried mint or 1/8 cup of chopped fresh mint

Salt to taste

Procedure:

Mix everything into a large bowl.  Sprinkle with salt.  Chill for two or more hours.  Serve on a bed of crisp greens. 

Bubbles warns you not to leave your goats untended around crisp greens:)

Posted: July 27th, 2008 under Barn Goddess Goat Cheese Products, Recipes.
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A Hot Mouthful for an Appetizer or Snack!

Ingredients:

12 Jalepeno or Anaheim Chili Peppers slit open (only on one side so that you have a little shell left to stuff) with seeds removed

4 os of Garlic or Plain Barn Goddess Goat Cheese Fromage

1 beer

1/2 cup of flour

1 fresh and natural Chile Acre’s Egg

salt to taste

Oil to fry in

Procedure:

Stuff each chili pepper with goat cheese

Mix flour and egg together then add a little of the beer at a time until you have a batter the consistency of pancake batter

Heat oil for frying

Dip each stuffed chili in the batter and coat on all sides

Drop chili’s in the hot oil and fry until golden brown

Drain the chili’s on paper towels

Serve with goat yogurt, sourcream, or salsa

Bubbles says she likes the faces that some people make when they eat chili peppers and turn red and sweat–it makes her giggle!

Mix

Posted: July 22nd, 2008 under Barn Goddess Goat Cheese Products, Recipes.
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