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Welcome to La Cuesta Farm News Recipes and Other Stuff
News Archives
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| We are very pleased to announce that our Texas farmstead goat cheese is now available at the following Whole Foods Markets in Dallas, Texas: Whole Foods Market 2218 Lower Greenville Ave. Dallas, Whole Foods Market 4100 Lomo Alto Drive Highland Park, and Whole Foods Market Preston Forest Village, 11661 Preston Rd.
In other news, Autumn is upon us. It is breeding season for the does and time to start preparing them for kidding. As you may know that means lower milk production or in some cases no production at all. La Cuesta Farm staggers our breeding program in such a way as to provide milk year round and while production is lower, we can keep the milk flowing. That can be a bit of a challenge in itself but to keep all of our customers supplied with milk and cheese is an even greater challenge. For the next several months we seek your cooperation by calling well in advance of your need or scheduling your pickups with us now for the next 4 months. We can freeze milk when collected (this does not degrade the quality of the milk) to insure availability for your order. We will provide fresh (same day or up to 3 days) whenever possible. We invite you to submit your recipes and ideas or any other relevant thoughts to share with our readers. Just email your suggestions by clicking an email or contact link anywhere in our web site. |
Maria
Garza of Dallas offers this tip: Substitute La Cuesta Farm Chevre
for ricotta in your favorite lasagna recipe.
The following recipe is my adaptation of a Spanogle family favorite. This is offered in memory of my mother who passed on last year. Her recipe for chili and rice casserole was one of my favorites among many:
Three Cheese
Green Chili and Rice Casserole
8 oz chevre
6 oz. cheddar (or use our Queso Fresco when available)
2-4 oz queso blanco
1/2 cup goat milk yogurt
2 4oz cans New Mexico whole green chilies
1-1/2 cup uncooked long grain rice
Cook rice per package instruction
Cut cheddar or queso fresco into 1/4 " X 1/4 " strips about
2-3 inches long
Stuff chilies w/ 1 or 2 cheddar strips and set aside
Combine chevre and yogurt into cooked rice while still warm, mix well
and salt and pepper to taste
Spread 1/2 of the rice mixture evenly over the bottom of a 9X13 casserole
dish
Lay out stuffed chilies evenly to cover the rice
Spread the balance of the rice mixture over the top of the chilies
Grate or crumble queso blanco over the top of the rice, cover with foil
and bake at 325 deg for 35-45 minutes with the last 10 minutes uncovered.
Serves about 8 as a side or 4 as entree.
Serve hot as a side or an entree with pinto beans and guacamole salad as sides. Serve room temperature La Cuesta Farm Flame Roasted Green Chili and Garlic goat cheese with blue corn tortilla chips and a plate of thinly sliced jicama drizzled with fresh lime juice, paprika and a pinch of salt as an appetizer. Yum!!
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Remember, you can contact us at for more information.
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