 |
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
Welcome to La Cuesta Farm News Recipes and Other Stuff
|
|
For a refreshing lift, icy cold La Cuesta Farm raw goat milk chai is great day or night. Kefir by the glass with a touch of honey and some freshly grated nutmeg or as a fruit smoothie will lift your spirits and take the edge off the heat as well. Our Flame Roasted Green Chili and Garlic goat cheese and Mexican string cheese have become very popular. We are going to continue offering them when requested. Be sure to call in advance to order. Our dairy apprentice position is still open. We anticipate that this will evolve into a career opportunity for the right candidate. If you are interested or know someone who may be interested, please contact us. We invite you to submit
your recipes and ideas to share with our readers. Just email your
suggestions by clicking an email or contact link anywhere in our
web site.
|
The weather is hot just about everywhere this month. This month
is ideal for cold soups and snacks. Come to La Cuesta Farm and get
some chevre and kefir for these recipes. I promise you’ll
love them. Cold Corn Soup
Ingredients
5-6 ears fresh cut corn from
the cob
May substitute frozen corn (defrosted)
1 qt La Cuesta Farm Kefir
1 Large bunch of fresh dill
Fresh ground white or black pepper to taste
Salt to taste
Directions
Finely chop dill and combine with kefir, corn, salt, and pepper in a 2 qt serving bowl
Stir and refrigerate for 1-2 hours. Serve cold with fresh dill sprig for garnish and a spoon of La Cuesta Farm yogurt or room temp chevre on top.
Serves 4-6
Stuffed Dates
Ingredients
8 oz La Cuesta Farm chevre room temp.
1 large package dried pitted dates
½ tbs Red curry powder
½ tbs yellow curry powder
1 tbs red chili powder
2 tbs honey
Directions:
Add honey and spices to chevre and mix well with spoon or fork. Spoon or pipe into date halves. Serve with a burgundy or Madera wine.
Cold Avocado, Green Chili and
Goat Cheese soup
Ingredients
1 large or 2 small ripe avocados pitted peeled and quartered
4 four ounce can New Mexico green chilies (you can substitute 8 ounces
of our Flame Roasted Green Chili and Garlic chevre for the chilies
and plain chevre for a hint of garlic in the soup)
2 cups chilled chicken stock
8 ounces room temperature La Cuesta Farm chevre
½ tsp salt (or taste)
fresh cracked white or black pepper
2 corn tortillas
peanut oil
Directions:
Cut tortillas in thin strips about 2” long. Fry until crisp in oil. Drain and set aside
In blender combine avacodos, chilies and chicken stock and blend on high until smooth. Add chevre, salt and pepper and blend until smooth.
Chill, serve in a chilled bowl with tortilla strips for garnish. I like a thin slice of lime floated on the top as well.
Salmon and Chevre Spread
Sheila Thornburg of Weatherford, Texas offers this quick and easy tip: Grill a small piece of salmon with bacon bits. Chill, shred, and blend with La Cuesta Farm chevre. Serve with hard bread or crackers.
| Remember, you can contact us at for more information. |
