ANZ's Farms

Sunday, May 15, 2011


Other than not being a big fan of goat cheese (chevre), I'm not sure why I haven't tried making it before. I've had goats over two years now. Seems like a reasonable thing to try. I have tried making cheese -- farmhouse cheddar, mozzarella, Parmesan; hard cheeses are alot of work and my results did not justify the time and energy. The chief outcome of those failed attempts was appreciation for how much cheese costs!

A plethora of milk was the impetus needed to send me to American Brewmasters for chevre culture. What a surprise ... chevre is not only easy, it's delicious! On a Ritz cracker, with or without a dollop of homemade green pepper jelly, or a main ingredient in Mac & Cheese, this new staple to our diet is sure to please.

My step-daughter will be staying with us this week prior to her brother's wedding. She is a vegetarian and I want to fix meals that satisfy her, but I don't have alot of experience preparing no-meat dishes. Certain to be on the menu is Spinach Goat Cheese lasagna. I have spinach in the cold frame and tomatoes on the shelf from last year's harvest. A little fresh oregano and ta-da, a delicious nutritious, organic vegetarian dish. A salad of mixed lettuce (Romaine, red leaf, head and green leaf) with radishes and snow peas, all from the garden, on the side and some garlic bread. Yum!

1 comment:

  1. We love chevre! I need to post a recipe using it. Even the picky people have loved it, lol!