The November farm run will include these farms:
Happy Cow Creamery (http://www.happycowcreamery.com/)
We are a grass based dairy farm located in southern Greenville, SC county. We milk Holsteins, and have been in the dairying business for 29 years, and have been processing our whole milk since 2002. We have not used chemicals or chemical fertilizers in over 17 years, we use no rBGH (bovine growth hormone), and our cows graze 12 months. Our milk is special because we low temp pasteruize the milk, and we do NOT homogenize the milk, therefore the cream is still in the milk.- Milk (non-homogenized is supposedly better for the body to digest...so drinking whole milk is not supposed to be as harmful as drinking homogenized whole milk)
- Buttermilk (really delicious; great for making pancakes or biscuits)
- Chocolate Milk (after doing a wide sampling of chocolates, narrowed it to the three best tasting chocolates and had a custom blend of the three created)
Split Creek Dairy (http://www.splitcreek.com/)
Though I haven't been to visit the farm, I have been a fan of this goat cheese for over a decade. Split Creek has won gold medals in national competitions for their cheeses, fudge and milk, all a result of the care they give to their goats and their process. (I'm a big fan of the fudge!)
One of the great things about these products is their shelflife. Feta in oil, for example, will last refrigerated for almost a year. Dessert cheeseballs and fromage blanc will last 2 months in the freezer; plain chevre logs will last 60-90 days in the fridge. Chevon will keep its best quality in the freezer for 4 months, but can be frozen indefinitely.
- Feta (in oil, brine, or dry-wrapped)
Traditionally used on a salad but also works well in an omlet, any pasta dish, or pizza. Feta should always be made with goat or sheep milk, but in USA it is legal to make it with cow milk and call it feta (not legal in Europe). - Fudge (available in quarter-pound pieces or in bulk)
Winner of three national gold-medals, this stuff is amazing. Forget making your own fudge for Christmas presents...buy it in bulk and dole out a little local love. - Fromage Blanc (savory and sweet varieties available)
Soft and spreadable, this light, creamy cheese is preferred by chefs for sauces, dressings, pastas, and other house specialties. Available plain or seasoned with garden garlic herb mixture, or mixed with raspberry, strawberry, blueberry, peach or Kahlua. - Chevre Logs (plain and flavors)
- Dessert Cheese Balls (apricot or raspberry)
I've had these...they're great for a dessert platter, or for breakfast, if you're me. - Chevon (goat meat)
Goat meat is much lower in saturated fat, bad cholesterol, and calories than chicken, pork, or beef. It does best in stews, is often substituted for lamb, and can also be substituted for beef. I'm planning on pulling out my indian cookbook after this farm run!
Big Sky Farm (http://www.localharvest.org/farms/M18879)
We have a commercial meat goat herd, a dairy goat herd, chickens, emus, peafowl, rabbits, a pig, a goose, turkeys, a Highlander cow, bottle calves, guineas, pheasants, and new ideas and animals coming all the time. We sell goat milk, goat cheese, goat milk soap, goat meat, Nature's beef, range pork and range chicken, emu meat all raised in the Upstate and are chemical free and preservative free. We also have local honey, jams, jellies, ciders and farm fresh eggs.
In addition, these farms will also be included each month:
Grateful Growers (http://www.ggfarm.com/)
Natalie & Cassie made recent news with their successful effort to bring Alice Waters to Charlotte. Working 10 acres in nearby Denver, NC, they raise chicken, pork, and shitake mushrooms. Their animals are raised on pasture which are not treated with chemical fertilizers or herbicides. Animal diets are free from hormones, antibiotics, and meat byproducts. Natalie ensures the animals are safe, free from stress, and able to behave naturally.
During Winter 2007-08, Grateful Growers will provide pork to our club each month. We will also work with them to preorder chickens harvested in Summer/Fall/Winter 2008. Shitake mushrooms have already been harvested for the fall, but will come again in Spring 2008.
- Pork (various cuts)
Apple Orchard Farm (http://www.ncagr.com/NCproducts/ShowSite.asp?ID=2366)
Located on 10 acres in Gaston County, Art Duckworth's farm is a fabulous example of small farming done right. Art's animals are pastured; during my visit his pigs rooted in the woods, cows cooled off in the pond, and chickens ran to and fro picking insects from the dirt. His meats are very lean and free from antibiotics, hormones, steroids, chemical additives and animal proteins.
During Winter 2007-08, Apple Orchard Farm will provide Angus beef to our club each month, as well as pork and brown eggs, when available. Due to the hard freeze in April 2007, the apple crop did not come in, and the honey supplies are gone. For the upcoming holidays, Art is taking orders for fully-cooked boston butts (hickory smoked for 8 hours).
- Black Angus Beef (various cuts)
- Eggs (limited supply)
No comments:
Post a Comment