2017 FLOCKing Opportunity

OLYMPUS DIGITAL CAMERA

F.L.O.C.K. Program

Farm Lovers Opportunity to Care for Kids

*Do you enjoy farm animals but don’t have the land, time or knowledge to have your own?
*Does the sight of a baby animal warm your heart?
*Would you like to bottle feed kids and learn about their care?

Then we have an opportunity for you!  Learn about spring on a dairy farm first hand. Join a team of farm lovers who will welcome the babies of 2017 to Mountain Lodge Farm. All training will be provided, no experience necessary.  Children over 10 welcome with a parent or sibling over 18.

On-farm training session is required for new F.L.O.C.K.ers  You will need to be able to commit at least 2 partial days per month for at least 2 months.

Goat kids will arrive early February through the end of March, so we’ll need help bottle-feeding babies from February through May.

Email  Sherwin@mountainlodgefarm.com for more information

 

 

Tipsoo Sandwich

Ever find yourself with a whole beautiful wheel of Tipsoo, and no ideas for its consumption?

20141113_122147

We know the conundrum. Here’s one delectable possibility:

Ingredients:
good bread (we recommend Bakery Nouveau’s sourdough)
Tipsoo
turkey (or your choice of deli meat)
avocado
tomato
butter
*other sandwich fixings – onions, mustard, spinach, etc.

20141113_122754

We like to toast our bread to warm us up on these chilly fall days.

20141113_123153

Next, assemble your ingredients, and

20141113_124340

Bon Appetit!

Goats and a Gator

Goats are full of surprises. For example, you may not know that many goats have a keen mechanical interest. So here are the goats, bringing you some important vehicle handling safety tips.

Coriander would like to remind you to always wear your seat belt when operating the gator.
20141004_145419

 
Here is Cami, offering some pointers on steering.
20141004_142959


She’d also like to remind you to refrain from driving if the windshield is foggy or your vision is impaired.
20141004_142628

 
Finally, Questa is demonstrating an improper way to drive the gator.
20141004_132912

Always drive while seated.
20141004_132922

5 Peppercorn Chevre Crostini

image001

Ingredients:
12 slices small French baguette, toasted
4 oz. container Mountain Lodge Farm Crushed 5-Peppercorn Chèvre
3-4 Tbsp. Trader Joe’s Fig Butter OR aged(syrupy) balsamic vinegar
1 to 2 oz. thin-sliced prosciutto, cut in half crosswise
1 ripe peach or nectarine, pitted and sliced into 12 wedges
Directions:
Top each bread slice with a schmear of goat cheese, and about 1/2 tsp. fig butter (if using).
Fold on prosciutto slices, tucking in a fruit wedge onto each, if desired, or place a fruit wedge on top.
 Drizzle balsamic vinegar (if using).
Optional: garnish with fresh garden herbs
Makes 12 appetizers
Recipe from Amy Muzyka-McGuire

Tipsoo Recipe

Melting Tipsoo and Salami Baguette

This is hardly a recipe, just about the quickest way to a weeknight dinner or game day snack. You could serve with a nice side salad for an entrée or double the cheese and salami for an open-faced  presentation and feed a crowd.

IMG_2050

 

Serves four.

1 baguette sliced in half lengthwise

½ pound Tipsoo sliced into 1/8” thick slices

¼ pound salami sliced very thin

2 Tbls coarse mustard

Optional: assorted pickled vegetables, mostarda or chutney for zing

Method:

Place the top rack of the oven about 5 inches down.  Preheat the broiler. Working on a large baking sheet, spread both sides of the baguette with the mustard.  On the bottom half, lay the salami and 2/3 of the sliced Tipsoo, keeping in mind the cheese will spread as it melts.  Arrange the remaining third of cheese on the top half of the bread.  Place the baking sheet under the broiler for 3 to 5 minutes keeping an eye on the cheese.  You want to pull it out once the Tipsoo is bubbling and just starting to color.

Put the baguette back together if you are serving sandwich style and cut into desired portions.  I like to add a layer of pickles to this treat – it’s a nice balance to all the ooey gooey cheese!

I See A Cria

Pronounced CREE’ ah, baby llamas are typically born during the midday hours, providing light and sanctuary from nocturnal predators. Although Bunny (the goats’ guard llama) is protected, her natural instincts moved into gear on Saturday afternoon when she gave birth to a 21 pound baby girl.
Assumed to be too young to reproduce, the sight of her cria was a shock to the whole farm. Also previously assumed by all, was that Bunny was a particularly nervous animal, but now we understand why – she has been stowing some precious cargo for the past eleven and a half months!
The cria’s presence alone was enough to excite, but with a small audience shortly after coming into the world, she stood on wobbly legs and began nursing.
As was the case with her amiable father Nickel, this baby has been “imprinted,” or has socialized with humans and hopefully gained an understanding of our characteristics to be nurturing and nonthreatening.
She is now four days old and seems accepting of gentle affection, and displays a healthy process of maturation as she nurses regularly throughout the day and walks on sturdy legs.

Winter Squash Galette with Wonderland & Blue Cheese

For The All-Butter Pie Dough :

1 ½ cups all-purpose flour

½ tsp salt

½ tsp sugar

1 stick (8Tbs) plus 1 Tbs cold unsalted butter cubed

~ 1/4 cup ice water

For the Filling:

2 ½ lb winter squash, such as butternut or sugar pie pumpkin

Olive oil

Salt & pepper

1 small head garlic, pulled apart but not peeled

1 shallot, finely chopped

10 fresh sage leaves, coarsely chopped (or 1 ½ tsp dried)

½ cup freshly grated Wonderland cheese (about 2 oz piece)

2/3 cup crumbled blue cheese (about 4 oz piece)

1 large egg beaten

 

Method:

Start the filling: Preheat oven to 375°. Line a baking sheet with parchment paper, brush with olive oil. Cut squash in half, seed and brush with olive oil, season with salt and pepper.  Place garlic cloves in the cavities and turn squash flesh side down on baking sheet. Bake for 1 hour or until squash is fork tender.  If the squash needs more time, remove the garlic to save from burning and return squash to the oven.

Meanwhile, make your dough: In a large bowl, whisk together flour, sugar and salt.  Cut in butter until you have large pea to lima bean size pieces.  Using a fork, blend ice water one tablespoon at a time until the dough mostly holds together when pressed. Sprinkle any additional water by the teaspoon if required.  Don’t worry too much about the dough coming together – you can make it work when you roll it out.

Flatten your dough into a disk and wrap tightly with plastic wrap.  Refrigerate for at least 15 minutes and up to two days before rolling out.  Roll out dough on a floured surface, working it together and into about a 14 inch round.  Flip the dough and dust the work surface and rolling pin with flour as you go.  Place dough onto a second baking sheet lined with floured parchment.

Back to the filling: Scoop flesh from squash into a large bowl. Squeeze garlic out from skins and mash into squash with a fork.  If you have a very watery squash and liquid puddling in your bowl, you may need to drain in a colander for a half hour.

In a medium sauce pan, heat 2 teaspoons olive oil over low heat, add the shallot and sage and cook, stirring occasionally until soft – 5 minutes.  Fold shallot and sage into squash mixture.  Add grated Wonderland and ½ of the blue cheese.  Season to taste with salt and pepper.

Preheat oven to 400°.  Spread squash over dough, leaving a 2 inch border free.  Fold and pleat the dough over the edge of the filling.  Galettes are wonderful because beautiful and rough around the edges – so no need to be precious with your folding technique. Brush dough with egg. Bake until golden brown – about 40 minutes.  Serve warm.  Reheats nicely in the oven.

Zucchini Blossoms stuffed with Mountain Lodge Farm Chèvre

Zucchini Blossoms stuffed with Mountain Lodge Farm Chèvre

I would grow zucchini just to make this recipe!

(Makes 6 Blossoms)

For the filling:

  • 6 zucchini blossoms, stems cut off and rinsed for bugs and dirt
  • 4 oz. Mountain Lodge Farm Chèvre
  • 4 Tbls Milk
  • 2 Tbls Chopped fresh herbs (basil, oregano, chives, thyme)
  • 1 minced garlic clove
  • Salt & pepper to taste

For the batter:

  • 2 eggs, beaten
  • 1 Cup flour
  • 2 Tbls salt
  • 1 tsp.  Cayenne
  • 1 tsp.  ground pepper

For frying:

  • About 1 inch of canola or coconut oil in a heavy bottomed skillet

 

Method:

Gently pull the stamen from the flower, being careful to leave the petals intact (if they rip a little, it’s okay, the batter will seal them).  In a small bowl, mix together Chèvre, herbs, milk, garlic, salt and pepper to your liking.  Using a small teaspoon, gently stuff each flower with the Chèvre mixture – 2 to 6 teaspoons depending on the size of the flower.  After stuffing, gently twist the tops of the blossoms to create a little purse of the flower.

 

In a medium bowl, whisk the flour together with the salt, cayenne and ground pepper.  To batter the zucchini blossoms, I find it helpful to arrange an assembly line from left to right starting with my stuffed blossoms, then the beaten egg, the seasoned flour, and a clean plate on the right.  Working one at a time, dredge each zucchini blossom in egg and shake off the excess.  Next coat the flower in flour (too funny) and place on the clean plate.  While doing this last step, I twist the top of the flower again to seal in the stuffing.

 

Heat the oil on medium high until a bit of batter dropped in sizzles and rises to the top. Slide the zucchini blossoms into the oil one at a time, giving each plenty of room. Turn the flowers once the bottoms have begun to color.  They are done once they appear a nice golden brown.

 

Place the zucchini blossoms on a paper towel to blot out any excess oil.  Sprinkle with a pinch of sea salt and serve immediately!

 

Pancetta Cups With Mountain Lodge Farm Chèvre

 

(yields 12)

 

Ingredients:

-12 slices pancetta (about 1/8″ thick)

-8oz Mountain Lodge Farm Chèvre

-4 Tbls Milk

-4 Tbls chopped fresh herbs – thyme, basil, oregano, parsley – whatever you have on hand

-one small garlic glove minced

-salt and pepper

-2 cups baby greens or chopped lettuce leaves

-4 Tbls Olive oil

-2 Tbls White wine vinegar

 

Method:

Preheat oven to 375° F. Drape a slice of pancetta into each cup of a muffin pan, pressing them into the shape of a cup. If you have particularly large diameter pancetta, you may need to trim off excess and use elsewhere – risotto?

 

Bake on middle rack in the oven for 15 – 20 minutes, you want pancetta to cook through and crisp up but not burn.

 

Once cooked, remove from oven and let cool until warm to touch, 5 minutes. At this point, if you have any collapsed cups, you can usually press them back into shape. Place the formed cups on paper towel to soak up excess grease.

 

In a medium bowl, thoroughly mix Mountain Lodge Farm Chèvre, milk, herbs, and garlic.  Add a

pinch salt and pepper to taste.

 

In a separate medium bowl, mix the greens, oil, vinegar and salt and pepper to taste.  Toss until uniformly dressed.

 

To combine, place a small tablespoon of chèvre mixture into each cup.  Add a small amount of salad mixture on top of the cup and gently press into cheese to secure.

 

Serves 6 – 12 as hors d’oeuvre or 4 as first course. 

 

 

Meet The Kids Born In 2012

Wow, so many beautiful, healthy kids were born this year on our farm. Lucy and Jude are sisters that are full Nigerian dwarf born to Wiggles (sired by Ringo, thus the Beatle focused names) in February.  They are a wonderful combination of strength and dairy.

Our best milking doe, Fern, a full La Mancha gave us quads this year and four gorgeous animals, 2 does and 2 bucks (sired by Birch from Fir Meadow in Oregon).  Both of her does, Willow and Victoria, have precocious udders (udders that develop before the animal has been bred) which some people say foreshadows a great milker….time will tell.  Our herd queen, Reba, gave us two does with lots of potential, Skye and Jura (named for some Scottish Islands). Their sire is Coal (aka Borage, also from Fir Meadow in Oregon).

We were happy to get some does out of some of our Lagerians (la mancha/Nigerian crosses).  Ruby is ¾ Nigerian and ¼ La Mancha. She has blue eyes, wattles (skin tags) that hang at her ears and nice looking conformation.  Twenty nine does were born on the farm this spring, and we will keep most of them and add them to our foundation herd.  The hard part is deciding who to sell…as we get so attached to them…that is part of learning to be a farmer…we are working on it.