Wednesday, July 1, 2009
Monday Morning Blog
Local Networking Group Offers Support For Goat Enthusiasts
I received an email from Regina Yurkonis inviting me to lunch with her goat networking group.
So off I went to Warrenton to meet with Yurkonis (Doin' 2 Udders Farm - Rixeyville), Kate Wolf (Happy Goat Lucky Farm - Nokesville), Mary Kay Seely (Red Brook Farm - Warrenton) and the newest member of the group, Lisa Phelps (Pasture Prime Farm - Culpeper).
Lunch was at Red Brook Farm, the home of the Seely clan. We sat around the large, family style island in the center of the well appointed kitchen and chatted - everyone talking at the same time. The room was alive with energy.
"Here taste this," said someone as she positioned a crock of cheese in front of me. "No, taste this," said another. "Here, this is the one to try first," said someone else. We were knee deep in cheeses, crackers and chips as a prelude to the coming lunch. The cheeses, of course, were home made, farm fresh goat cheese, each from their proponent's own farm. Chive and garlic, bacon and shallot, sun dried tomato - they were all yum!
"So why do you keep goats?" I asked the group. '
Kate Wolf was first to shoot out her answer. "They are cheaper than therapy!" Her response drew hearty laughter from the crowd.
"I think the milk is healthier," said Regina Yurkonis. "The fat globules are smaller so it's easier to digest and it's creamier, too."
"None of us raise goats for the money," added Seely who also drew a big laugh. "Every body should get a goat."
Udder-ly Delicious Goat Milk Recipes
Mary Kay Seely and her family make batches of their popular cobbler to give as Christmas gifts. Last year they made 35 cobblers - those lucky recipients!
Makes 1 (9 X 13) pan
2 sticks butter
1 large can peaches (sliced or halves) - drained
2 cups flour
2 cups sugar
2 teaspoons baking powder
2 cups goat milk
Melt the butter in the pan. Pour in peaches. Do not mix.
In a bowl, mix remaining ingredients together and pour over top of peaches. Bake in a preheated 350 degree oven until golden brown - about 35 minutes. Scoop from pan into serving bowls and serve hot.
Rosemary and Lemon Chevre Stuffed Pork Loin
Wow your next dinner party with this easy (but extravagant looking) roast from Regina Yurkonis.
Chevre (goat cheese)
1 pork tenderloin
Make stuffing by mixing everything (but pork) together to taste. Set aside.
Slit pork lengthwise through center and open up flat. Pound meat to an even thickness. Spread stuffing over pork and roll up jelly roll style. Tie meat closed. Place onto roasting pan, seam side down. Roast at 350 - 375 degrees till done.
Goat Cheese Spreads
Kate Wolf is famous for her fancy cheese spreads and suggests that you serve them with lots of fresh veggies. "I like to use what I have in my garden," she said. "I grow a lot of shallots which makes a very nice combination with bacon."
Start with chevre (goat cheese). Choose one of the following three blend ins and add to taste: cracked pepper or bacon and chopped shallot or fresh garden herbs and chopped garlic