Meet Our Vendor of the Week
What's the best kept secret in East "Goat-shen"??? There's your clue - - - GOATS!!!
|Here's a lovely lady!|
|Isn't she a beauty!|
|A bunch of kids just hanging around.|
|I live in East Goshen too!|
|A peek in the Cheese Room - some beautiful chevre finishing.|
|Yum - oh the possibilities!!!|
Speaking of possibilities - here's a great recipe from Donna for Beet Salad with Grapefruit and Chevre - - - beets are in season from all of our veggie vendors.
With Grapefruit and Chevre
2 pounds raw beets
Handful of thyme sprigs
1 large ruby red grapefruit
Few lemon thyme sprigs, leaves stripped
2 tablespoons olive oil
2 tablespoons hazelnut oil
Pinch of super fine sugar
¼ pound chevre, crumbled
Handful of hazelnuts, toasted and lightly crushed
Preheat oven to 3500. Wash beets, then trim the tops and roots, and pat dry with paper towel. Scatter a thin layer of rock salt over a large piece of foil. Sprinkle with the thyme sprigs, then arrange beets in the middle. Bring up the edges of the foil and fold them together to seal the parcel. Place on a baking tray and bake for 35-45 minutes or until the beets are tender when pierced with a small knife. (Larger beets may need an extra 15-20 minutes)
Unwrap parcel, transfer the beets to a plate and leave to cool slightly. Peel beets while they are still warm, using a small paring knife. Cut into wedges and divide between individual serving plates.
To segment the grapefruit, slice off the top and bottom to expose the flesh. Stand on a board and cut along the curve of the fruit to remove the peel and the white pith. Holding the fruit over a sieve set on top of a bowl, cut along the membranes to release each segment. Finally squeeze the core to extract the juices before discarding.
Divide the segments between the plates. To make the dressing, add the lemon thyme leaves to the reserved grapefruit juice and whisk in olive and hazelnut oils. Season well with salt and pepper, adding a pinch of sugar if the dressing is too tart.
Scatter chevre and hazelnuts over each serving and drizzle with dressing.
Time to leave the farm - here are the milking girls - relaxing in the shade. Donna loves talking about their goats - feel free to ask her how the "kids" are doing.
Why Shellbark Hollow for a name??? - On a 1923 map of the Radnor Hunt area the current location of the farm was referred to as Shellbark Hollow. Shellbark is the name of a hickory tree..