 |
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
Welcome to La Cuesta Farm News Recipes and Other Stuff
|
|
In other news, we currently have two beautiful little saanen/alpine mix doelings for sale for $100 each. We are pleased to announce that Nature's Pantry in Hillsboro and Connor Health Foods in Waco are now carrying our cheese. See "Find our Products Here" for location and contact information. Our cheese of the month is flame roasted green chili and garlic chevre. It's hot and spicy and delicious. We are also offering Mexican string cheese this month. We are currently accepting apprentice positions for goat and dairy management. If you are interested in hands on experience in all aspects of running a goat dairy, please contact us. Full or part time positions are available for serious apprentices.
|
The
weather is downright hot and I don’t like to spend a lot of
time in the kitchen this time of the year. It’s
time for some fast, simple, nutritious meals that are satisfying
and delicious. Try the Greek scramble for breakfast or with Sunday
brunch. The Pasta and Suave is light for these hot afternoons and
evenings. In addition to this light fare, try our feta or
Suave Supreme with chilled mellon (cantaloupe and watermelon are
great). Yogurt or kefir fruit smoothies and chilled
goat milk chai are delightfully refreshing. Greek
Scramble
Ingredients:
6 to 8 large eggs
3 tablespoons minced fresh mint
1 tablespoon minced flat-leaf parsley
1 teaspoon minced fresh oregano
2 tablespoons minced scallion
Freshly ground black pepper
1 tablespoon olive oil
2 cups (packed) spinach
1 cup crumbled feta
1 cup diced ripe tomatoes or halved cherry tomatoes
Directions:
Break
the eggs into a medium-sized bowl and beat with a whisk until smooth.
Stir in the herbs and scallion, and grind in a good, amount of black pepper.
Place a 10-inch skillet or saute pan over medium heat. After several minutes,
add the olive oil, wait about 10 seconds, then swirl to coat the pan.
Turn the heat up to medium-high, add the spinach, and saute for 2 to 3
minutes, or until the spinach has wilted and turned a deep green. With
the heat still at medium-high, pour the eggs into the pan, scrambling
them slowly As the eggs begin to set, push the curds from the bottom to
one side, allowing uncooked egg to flow into contact with the pan. The
spinach will blend into the eggs. When the eggs are mostly set but
still slightly wet, sprinkle in the crumbled feta. Continue scrambling
slowly, allowing the cheese to melt slightly into the eggs. After about
a minute, stir in the tomatoes. Cook for just a few seconds longer, or
until the eggs are done to your liking. Serve right away. Serves 4
Fettuccine with Goat Cheese and Peppers
Ingredients:
8 Dried tomato halves
1 tb Olive oil
1 c Sliced scallions
2 Garlic cloves, minced
1 md Red bell pepper
1 md Yellow Bell pepper
1/4 c Chicken broth
1/4 c Slivered fresh basil
10 sm Calamata Olives
1 tb Capers, drained & rinsed
2 ts Dried oregano
4 1/2 oz Goat cheese, crumbled (use Suave Supreme)
4 servings fettuccine, cooked and drained
Directions:
Cut the bell pepper into thin
slices and set aside. Pit and coarsely chop olives and set aside.
Place tomatoes in shallow pan and cover with boiling water for 2 minutes.
Drain, reserving 1/4 cup of the liquid. Thinly slice tomatoes and set
aside. Heat oil in a large nonstick skillet; add scallions and garlic.
Stir frequently while cooking for 2 minutes. Add peppers, and cook for
3 minutes or until just tender. Add chicken broth and cook until most
of the liquid has evaporated. Reduce heat, then add tomatoes and
the reserved liquid, basil, olives, capers and oregano. Simmer for 5 minutes.Put
fettuccine in a large serving bowl; add goat cheese and toss until melted.
Add pepper mixture and toss until mixed well. Serving Size : 4
| Remember, you can contact us at for more information. |
