When the idea of milking animals and making cheese started to form, it was mostly the cheese that got me excited, as well as the lifestyle of being self-sufficient and independent. But, the best cheese comes from the best milk, and by wanting to ensure that I had the best milk available to me, it only made sense to own and raise the animals. Not only do the girls need to be healthy and happy, but what they consume is important.
Our partnership with Blue Sage Farm allows the girls to be rotated through 80 acres of pasture during the year. Blue Sage does plant some annuals to up nutrition during the year, which allows the girls to browse sudan grass (warm weather), teff, turnips and sugar beet tops (non-gmo seed, of course), and whatever else Blue Sage decides to plant for the year. When the girls are on hay, it is hay we have raised through the year. As for grain in the milk parlor, we only feed non-GMO grain. We’ve sourced a local supplier who mixes grain for us. And this winter we are tranistioning the girls to oats grown on the farm and harvested by horses! A local organic farmer allowed me to glean his fields of winter squash after he was done harvesting, and we picked up about 800 pounds of squash for the girls to nibble this fall!
In conclusion, we are very committed to feeding our animals (pigs and chickens, too) non-GMO feed, and allowing them graze, browse, and consume the best we can provide!
Chevre is incredibly versatile as an ingredient in cooking, especially during summer when there is such an abundance from the garden with which to pair!
Our flavor of the week this week is a honey chevre. Simple, but not only does it taste great on toast, but it would make a delicious dessert with fresh fruit…think a tart crust, a layer of honey chevre, then fruit placed on top.
Here is a photo from a Boise customer of ours, they took our Pesto Chevre (Flavor of the week), and topped local wheat bread with it, then a slice of local tomato. Caprese Salad a la Chevre! Would work with our Natural Chevre and a basil leave (instead of pesto chevre).
If you are in the Wood River Valley, you can now get our cheese at Main St. Market! They are at 100 S Main in Ketchum. One great thing about them, other than being super friendly, is that they are carrying our 4 “normal” flavors, feta, AND our “Flavor of the Week” varieties! So when we have say…Pesto chevre at the market, it is also at the store!
Are these not beautiful??? They are gorgeous! Mouth-watering gorgeous I say!
What are they you ask? I’ll tell you…
Chèvre stuffed croquettes with heirloom tomato coulee. And they are stuffed with OUR chevre! Lavender Fennel chevre to be exact. YUM!
They can be had at Cornerston Bistro in Middleton, Idaho. They are made by Chef Ben. Scrumptious!
Well, the obvious, literal answer to the question, “Where can I find you?” provides an answer of one of two places, at “the barn” milking goats and making cheese, or at home, 8 miles away, working on paperwork and caring for kids, bucks, and chickens, and a couple of late-kidder-does.
But that’s not what you were asking, right?
In addition to the Capital City Public Market in downtown Boise every Saturday, we can now be found in Boise at the Boise Co-op! I’m just a little giddy. Saturday, April 28th, I delivered a dozen each of our 4 flavors of chevre: Natural, Dill, Cracked Peppercorn, and Lavender Fennel! So if you can’t catch us on Saturday, get your cheese at the Co-op! And with my pretty green labels, they should be fairly easy to find!
Also, our cheese can be got on Idaho’s Bounty, and at Nourish Me in Ketchum, and Rasberry’s in Hailey.
And in case you forget, just click on the ‘where to buy’ button on our homepage.
Oh yeah, and you can “follow” us on Facebook, too!
No more little Avery brand mailing labels printed at home! No more black and white!
FULL COLOR and bright! And big and round!
I can not express how happy I am we have professionally printed, pretty labels!
Of course, I already have a redesign in mind, but until then, enjoy the greenness of Green Goat Dairy’s cheese labels!
Finally! It’s really spring in Southern Idaho. How do I know? Because the Capital City Public Market started this last Saturday (April 21). It was the perfect day: sunshine, no wind, temp in the 70′s, and tons of smiling faces!
We were there with fresh eggs, chevre in 5 (Count them…FIVE!) flavors, goat feta, Camas Bloom, as well as Blue Sage Farm’s Del Verde (feta) and Borrego (manchego). Total yumminess in our 10×10 booth space.
I took a breather near the end of market to walk around a little, but most of the greens were gone. I did get some fresh herbs, and so next week’s “flavor of the week” will be a garlic/onion chive combo! Yum!
We’ll be there every Saturday now through the holiday market’s end in late December. Yes, the last of the ‘free’ Saturdays has ended..
The first batch of chevre of the season was a hit…and I’m sold out. BUT! I’m making a batch this weekend, just in time for Easter weekend! If you are in the Wood River Valley, you can find our chevre at NourishME, or order through Idaho’s Bounty.
If you are in the Boise area, call or email me to find out when I’ll be delivering into your area.
If you are out of town, call or email me, and I will ship to you!
Oh me Oh my! Kidding Season officially began Saturday, February 25, 2012, on a more than blustery day! Two girls each kidded twins! Since then, 10 girls have kidded, and we have 80 extra hooves on the ground! I have been a very busy farm girl catching babies, feeding babies, and milking and tending to the ‘big girls.’ It’s been a very fulfiling and exhausting week!
So, fresh chevre in the form of chevre and feta will be arriving soon, very soon; and soft ripened cheeses shortly after.
ALSO, we are taking pre-orders on chevon. Half or whole goat, to be butchered in the fall (Sept. or Oct.). Contact me for more information.
Let the milk flow!!