Home of Bubbles The Goat, Barn Goddess Cheese, Natural Eggs, and so much more!!!

Archive for September, 2008

Recipe of the Week Goat Cheese Yamwich

Chef Rachel Maetz has a great idea for a sandwich variation using yams.  Here is a twist on the idea with goat cheese.

Ingredients:

4oz Barn Goddess Goat Cheese (we have tried this with all of the flavored fromages and all work well).

8 slices ofmultigrain bread or chapati

1/4 cup Mayonaise

alfalfa sprouts or salad greens

2 Yams that have been sliced, brushed with olive oil and grilled or oven roasted

Procedure:

On a slice of bread or a chapati arrange the yam slices, then some goat cheese.

Top this arrangement with the greens.

Spread the amount of mayo you prefer on the chapati or 2nd slice of bread and enjoy.  This sandwich can be served hot or cold.  Of course, heat it before you add the greens!

 

 

 

Recipe of the Week–Goat Cheese Taquitos

In honor of all of the Chile Peppers that are being harvested and roasted this Autumn how about a traditional treat with a little added zing!

Ingredients:

12 corn tortillas

12 roasted chiles that have been seeded and stems are removed

4-8 oz of Barn Goddess Goat Cheese(plain, fire roasted, or feta are the best!)

oil for frying

Procedure:

Place a chile down the middle of each corn tortilla

Add Barn Goddess Goat  Cheese down the middle of each tortilla

Roll each one up like a tootsie roll ( you can use a toothpick to hold them closed)

Fry in hot oil for 2 minutes or until the tortilla is slightly browned

Drain in a colandar lined with papertowels

Serve with salsa or guacamole!  Bubbles suggests that Margaritas are great to drink with this (she doesn’t drink–she is only 1 and 1/2 years old– but she says that it seems to make people happy!)

Types of Goat Cheese For Sale

 

           Barn Goddess Goat Cheese Products

623-341-0869

chileacres@wildblue.net

 

  • We use Pasteurized Grade A Goat Milk
  • Hormone and antibiotic free
  • Goats are treated humanely
  • Goats eat only natural grains and grasses
  • Only vegetable rennet
  • Fresh herbs and spices
  • Traditional Style Cultures & Recipes
  • Super Digestible and Gluten Free

 

Great in dips, as spreads, and for use in your favorite recipes.

 

Some of Our Most Popular Cheeses:

  • Fromage Blanc                                      Pressed PepperJack
  • Fromage with Herbs de Province           Pressed herb or black pepper
  • Cajun Fromage                                      Pressed Organic Basil
  • Stuffed Buttons w/wine glaze                 Carmel, pecan, pumpkin*
  • Feta
  • Fromage with Greek Olives
  • Fromage with Sun Dried Tomato
  • Lavender Infusion Fromage*
  • Fromage with Marinated Artichoke
  • Key Lime Desert Cheese*
  • Pecan and Cranberry Fromage
  • Chipotle Garlic Marinade*
  • Dark Chocolate Fudge Cheese* (also peanut butter and divinity style)
  • Rosemary and Garlic Marinated Fromage*
  • Southwestern Delight

Gluten Free Products:

  • Cheesecakes -contain no cow product or gluten and come in Caramel, Plain, or with 65% cocoa chunks $3/slice or $9/whole cheesecake
  • Goat Cheese Crackers made with 80% goat cheese and garbanzo and rice flours are high protein.
  • 4oz package is only $4 and comes in Plain, Sun Dried Tomato, Greek Olive, and South Western Delight.

 

 All cheeses are currently $5/4oz container except those marked *.  Wholesale inquires are welcome.

 

*Denotes seasonal or special order items. Prices fluctuate with market.

 

 

Currently our cheeses are at the Central Phoenix Public Market every Saturday and Weds., sold at select Briar Patch Sales, Litchfield Organics every Weds., and at the Glendale Farmer Market.  We also feature our goat milk soap, hand creams, and soaks and bath salts.

Our Cheeses are fresh and feature all natural and/or organic herbs and materials grown on our farm as much as possible..  The milk has no hormones or additives.  Milk is pasturized and then cultures featuring creamorius, bulgarus, acidophillus, and others are added to make the correct cheese type and add back in all of the goodies mother nature intended for our intestinal tracts!  We do not have a strong goat taste or gaminess to our cheese.  My husband always says,”Taste the Cheese–not the Goat”!

 

Recipe of the Week-Goat Cheese Frosting

Some customers have asked if we can use goat cheese to make a cream cheese frosting.  Many people can’t use cow cheese in their favorite recipes.  This frosting is great on zuchinni cake, carrot cake, any cake (that was Bubble’s comment), and as a glaze on cinnamon buns.

Ingredients:

4 oz plain Barn Goddess Goat Cheese–Chevre or Cream

1 Cup powdered sugar or equivalent agave syrup or honey

1tsp vanilla

Procedure:

Place all ingredients in the blender or food processer and blend.  It is just that easy.  Note: If you use honey or agave you will need to add it slowly to the cheese until you get the right consistency because too much will make it runny.

Recipe of the Week–Pineapple Habanero Feta Dip

Many of you are getting back to watching sporting events or your favorite new season of shows and you get the munchies!  Try this!  It will wake up your taste buds and then some!

Ingredients:

4 oz Barn Goddess Goat Feta Cheese

Two to four tablespoons of Pineapple Habenero Salsa by Gage the Heat LLC

1/4 cup mayonaise

Procedure:

Place all ingredients in the food processor and blend well.  Serve with crackers or tortilla chips.

Warning:  Bubbles thinks this is pretty hot.  She has more than one stomach so she aught to know!  Bubbles suggests that you add more cheese and some fresh pineapple if you want to cool the temp. down a little!

Farm Up-Date

It is time to stretch after a long summer off and get back to planting again.  Of course, those gourd seeds have taken over our entire garden so we will just have to start a new winter garden in another area of the farm.  We are trying to get all of our ducks in a row or goats in a row in our case, to plant the two front fields in grass for the goat girls.

The Saluki pups are a year older and are making their ancestors proud with a network of underground tunnels in the back yards.  We really have to watch our step out there in the dark!

Chickens are getting back to laying regularly and are growing new feathers.  For awhile they all look plucked or semi-plucked and they are not foul weather fowl.  If there is a storm or the wind is blowing or whatever, they just don’t lay many eggs.  Jimmie has tried talking nicely to them, threatened them with stew pots, and just when he is ready to give up the girls go back into action!  Maybe the handsome new palamino rooster has something to do with it?

The foals are starting to be weaned and not liking it one bit.  We think the moms are rejoicing!  Poor Estrella has lost most of her mane and her tail that used to hang to the ground.  Ganymede has eaten most of it!  Dream has better manners for the most part but does still  try jumping on  his mom, Takia, when she least expects it.

Prissy the pig has grown so big that she has to sit in her water tank instead of lay in  it.  She is still mourning the death of the zuchinni plants!  However, she will settle for watermelon rind if she has to.

New products will be coming to the market soon.  We are working on a goat milk lotion and sauve for dry skin along with some more exciting goat milk soaps.  We also have some well seasoned gourds ready for the fall.  Hope to see you all soon and thanks for your support!