What an absolutely gorgeous fall day it is today! 

Today I'm sharing my favorite thing to make this time of year-- Apple Dapple Cake! I've already made it twice this fall and I'm sure I'll be making it at least one more time before apple season is over.

I really like it because it's simple and relaxing to make after a long day and also tastes great but not too sweet if you know what I mean. The kind of desert that you can feel good eating and doesn't leave you feeling bloated and icky afterwards.

I hope you'll give it a try and let me know how it goes for you!

All my best,
​Robert

When I first started farming, I remember thinking that I just wanted to milk my cows, take care of the sheep and not have to deal with people at all. People were scary to me and I just wanted to be surrounded by my animals.

However, I soon learned that in order to sell my products and keep farming, I needed to get out of my comfort zone, meet customers and network with other farmers. 

Fast forward to now, the people that the farm brought into my life are just as important to me as the animals. I've met so many amazing folks that support the farm each week and now feel like friends.

And I've connected other small Vermont farmers in the area. Farming is one of the hardest and loneliest professions, but knowing help is only a call away makes a world of difference.  Recently one of my neighbors called me and said their new milk cow had milk fever. Fortunately,  I had all the supplies and was able to go help them give her the calcium she needed. And just last week, I butchered my ducks at another farm friend's processing facility which greatly sped up the process and improved the duck quality! 

All of that to say: My friends Mollie and Gus from Glinnis Hill Farm are hosting their Third Annual Dancing Pig Music Festival on Saturday, July 27th. 

Mollie and Gus offer a low-income CSA that is mostly funded through this community party that they throw every year. This year they've expanded to 30 local low-income families that receive the freshest, most nourishing vegetables all summer long for free!!!

I really love what they're doing. Because let's face it-- the fresh products from our small farms are often out of budget for struggling families who really need fresh nutrient rich food in their diet. 

So please plan on coming to the event and bringing friends and a generous donation to their CSA. In an increasingly digital age, it's important to intentionally build community through events like this. :)))

See you there!
Robert

If you're looking for a quick pick-me-up in the middle of a long June day, I have just the solution! 

This summer I have gotten into making iced coffee--who doesn't need a tad more caffeine in their life? There is seriously something so refreshing about sipping some freshly made not overly sweet iced coffee after working out in the field of garden.

Here's a very simple recipe for iced coffee: 

Ingredients: 

• Six cups double strength hot coffee.
• Tray of ice cubes
• Half gallon of Blue Goose Farm raw milk :))
• Maple syrup

Directions:

• While your double strength coffee is brewing empty your ice cubes into an empty half gallon jar. 
• Pour fresh hot coffee over ice. The jar should be three quarters full.
• Fill the jar up with cream/milk. I like to do this with a unopened jar of milk--simply pour without shaking in the cream and you will get the most amazing iced coffee.
• Add a splash of maple syrup.
• Shake it all together and enjoy! 

If you want to drink it right away, you will probably need some extra ice in your cup. I like to whisk up a jar full and just have it in the fridge for whenever someone gets the craving. 

How do you like to make iced coffee? Or maybe you have some other yummy summer drink ideas? Leave a comment below:))

Happy summer!
​Robert

Good morning! 

I hope your year is off to a good start. I was really blessed to get off the farm in early January to travel to Oregon for my sister's wedding. It was such a nice trip and a much needed break from everything here.

Now I'm back to college and in my third week of the semester already. And... there are two calves due on the farm next week! 

Sunflower and Sharon, two of my Jerseys are having calves next week. I'm going to be documenting the process and do a blog post all about it! Stay tuned. :)

In the meantime, today I wanted to chat about some of the differences between raw and pasteurized milk. While at the farmers market, I often find that the actual differences between raw and pasteurized milk are confusing. 

So what exactly is raw milk and what makes it so special? 

Raw milk is fresh from the cow. The only processing done to my raw milk is filtering and then being chilled deeply in ice water. Then the milk is bottled in sterilized glass jars and brought to you!

Pasteurized milk on the other hand, is typically mass produced on farms with hundreds or thousands of cows. After being picked up from the farm it is taken to a large processing plant and heated to 160F.

Pasteurization originally began in the 1800s to kill bad bacteria present in mass produced milk in unsanitary conditions. Today, pasteurization continues for a number of reasons: 1)To preserve the milk for a long period of time, so it can be shipped into big cities and across the world  2) To kill bad bacteria present, because let's face it-- on a farm with hundreds of cows, you just can't quite maintain the same levels of cleanliness needed to have safe raw milk. 

Four Key Differences between raw and pasteurized milk are: 

1. Raw milk is much easier for your body to digest. During the pasteurization process, the very important enzyme lactase is killed. (Biology review: An enzyme speeds up the rate at which a reaction occurs.) In this case, the enzyme lactase breaks down the milk sugar lactose quickly and helps our body digest it and absorb the nutrients. 

          When lactase is not present in the milk our bodies have a much harder time digesting milk properly. This is called lactose intolerance and it's rampant in the US due to pasteurized milk! What's wonderful to me is that I have customers that were previously lactose intolerant, but can drink my raw milk just fine!
      
      2.   Raw milk is a complete whole food. This is very unique and means that it contains all the nutrients our bodies need to survive. In particular, raw milk contains all 22 amino acids (building blocks of amino acids) while pasteurized milk only contains half of these proteins and the other half are killed during pasteurization. (Bear with me here--I'm geeking out over the biology of raw milk!)

In summary, raw milk is filled with useful, important proteins while pasteurized milk is not. 

      3. A difference you can taste! Fresh organic raw milk from happy, healthy grass fed cows tastes clean fresh and slightly sweet. My taste buds were very unhappy to be drinking store bought pasteurized milk while I w as gone a few weeks ago. I often hear this from my customers too-- that the taste difference is so real. 

I like to compare raw milk to homemade, warm chocolate chip cookies and pasteurized milk to Chips Ahoy cookies. 
      
       4.  Raw milk has a multitude of health benefits, including relief from asthma, allergies and eczema. The enzymes and proteins present in raw milk are also really great for gut health. And gut health is so important for overall health and well-being. 

Do you have any questions about raw milk? Ask me in the comments below! 

Warmly,
​Robert

Good afternoon! 

Yesterday, I made Homemade Eggnog and it was so worth the effort. 

In fact, after I made it, I immediately enjoyed three mugful's next to the fireplace. 

I've always loved eggnog, but the stuff from the store is pretty syrupy sweet and....expensive.

Turns out, I have most of the ingredients from the farm. :)

A couple things I liked about this recipe:

• No cooking needed! So you preserve the "raw state" of the milk and cream. And, yes, the eggs are raw and that's okay.  Read about the health benefits of raw eggs here: Raw Eggs: Are They Good for You? Pros and Cons, Nutrition Information, and More (webmd.com)
• Uses maple syrup as sweetener. 
• It tastes similar to store bought eggnog, but better. 

I hope you'll give it a try and let me know how it goes for you! 

I have a secret to tell you this morning! 

Growing up, I did not like pumpkin, winter squash, anything like that. I didn't even care for pumpkin pie. 

I think that it was definitely a texture thing, because now I have grown to love pumpkin/squash related things.

This was my first year having a Pumpkin Spice Latte. 

Are you looking for a way to use up that leftover winter squash or pumpkin in your fridge that your children didn't want to eat?

 I have the perfect solution-- make it into a Pumpkin Spice Latte. (Disclaimer: this recipe is only effective when used with Blue Goose Farm raw Jersey milk!!:))

Here's a simple Pumpkin Spice Latte recipe, that only takes ten minutes to make.

Ingredients:

• 3 cups double strength black coffee
• 1 quart Blue Goose Farm raw milk
• 3-5 tablespoons pumpkin puree (depending on how much of a pumpkin taste you want!)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• Shot of maple syrup
• Fresh whipped cream (optional)

I made my own pumpkin pie spice from the following combination of spices:
 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/8 teaspoon ginger and 1/8 teaspoon of ground cloves or allspice.

DIRECTIONS:

• Pour milk into small pot and heat on stove until it's warm.
• Puree cooked pumpkin in a food blender or Quisinart. I used my Mom's Quisinart and actually substituted some leftover winter squash for pumpkin because it was already cooked and ready. 
• Transfer pureed pumpkin into a half gallon mason jar. Add pumpkin pie spice, hot coffee, maple syrup and vanilla extract. Whisk thoroughly. 
• If you have a milk frother, use it to froth your warm milk. I don't have a milk frother, so I simply whisked up the warm milk and then added it to the coffee, pumpkin mixture. 
• Whisk the milk and pumpkin coffee mixture together. 

Enjoy your pumpkin spice latte! 

This was my first time making a pumpkin spice latte and I really liked it. I made some fresh whipped cream to put on top too. The "pumpkin spice" taste was not too overpowering and it also wasn't too sweet. 

This recipe makes enough to share or for to stash it in the fridge for the future. 

Yes, pumpkin spice lattes before bed are a thing. :)

I know it's been a minute since I shared anything, but I'm going to get back on a more regular schedule.

Thank you so much for your support of my farming endeavors. This Saturday is the very last Montpelier Farmers Market. 

Come see me and stock up on eggs, raw milk and lamb meat. 

Love your farmer,
​Robert

Good morning on this beautiful day! 

The sun is out, yay! 

The Fourth of July is next Tuesday... already. I know it's not just me who feels like this summer is flying by. 

I enjoy chatting with each of you at the market and hearing about your summer activities-- camping trips, gardening (including warding off hungry bears!), trips to the Maine coast. And just spending time with family and friends around a campfire in the evenings.

If you're looking for a summer feast for your family next week, I've got some help for you!

Introducing "DELCIOUS LAMB BBQ" recipe:

This Lamb BBQ takes some work but it's so worth it. 

Come get your Lamb Shoulder Roast tomorrow at the Montpelier Farmers Market. This is the first time I'm able to bring lamb to that market.

The Montpelier Farmers Market is open 9-1. 

And now I'm off... I hope you have a fantastic sunny summer day. 

Love,
Robert

Happy June! 

It's very warm and dry today. I'm hoping and praying for some rain soon. 

We've seriously gone from snow flurries and a frost last week to very hot temps this week! 

What better way to cool down and take care of yourself after a long day than a bowl of delicious homemade ice cream?

I've created a gift for you this morning that I'm very excited about. 

It's a recipe book of my three "go-to" ice cream recipes. 

I make ice cream using my own fresh, raw cream and a few other simple ingredients. I don't use eggs in my ice cream or cook it over the hot stove.

Nope. Nothing fancy like that, because like you, I only have time for quick simple recipes.

I use a Cuisinart Ice Cream maker which you can buy off of Amazon. This comes with an ice cream freezer bowl, that you keep in the freezer until you're ready to make ice cream. 

Then you simply grab your freezer bowl, pop it in the maker and pour your cream mixture in.

In thirty minutes, there will be delicious, homemade ice cream.

I hope you give one of these ice cream recipes a try this weekend. 

These are recipes that I've spent the last couple years perfecting. They work every time now!

Come out to the farm store to grab your milk for making this ice cream. Each half gallon has at least a pint of cream on top. :)

Summer farm store hours: Wed.--Sat. 8AM- 8PM

Or come see me at the Montpelier Farmers Market this Saturday from 9-1. 

Yours truly,
​Robert

Today I'm sharing how I make this simple, homemade cheese! 

This cheese is called Farmers Cheese or Paneer Cheese. It has a different name in each European country. 

I really enjoy making this cheese because:

• ​​It only uses "normal" everyday ingredients. No extra cultures, rennet, etc. You don't even need a cheese thermometer.
• It doesn't take very long to make. Most other cheeses have to sit overnight, get pressed, all that sort of stuff. You don't have to deal with any of that when making Farmer's Cheese! The process is complete in 1.5- 2 hours.
• You can flavor it with any herbs or seasonings you want! Some of my favorites are: oregano, parsley, rosemary and thyme.

INGREDIENTS:

2 Half Gallons Blue Goose Farm raw milk
1/2 cup white vinegar or lemon juice
1 tsp. salt
Herbs or seasonings to taste 

 
 

Okay! I'm going to jump into the process of making Farmer's Cheese. 

Step 1: Pour two half gallons Blue Goose Farm raw milk into a large pot. Turn the stove on medium to low heat. Stir regularly. 

Step 2: Continue stirring until the milk starts to foam at the top and is close to boiling. The trick is to catch it just before it starts to boil. You'll see foam and very tiny bubbles coming up. (If you have a cooking thermometer, this point is around 190 F.)

Step 3: Remove the pot of hot milk from the heat. Then pour 1/2 cup of white vinegar in. Mix in the vinegar gently but thoroughly. This is when the magic happens! You will be able to see the cheese curds immediately forming. So awesome! You are making cheese--give yourself a pat on the back. :)

Step 4: Let the cheese curd mixture sit for fifteen minutes. While it is "doing its cheese thing" you can prep for the next steps. Prepare your salt and herbs-- it can be whatever you want!
This is also the time to prep for straining. I use a colander bowl set in a cooler. What you want here is a smaller colander that you can pour the cheese and whey mixture into. The whey needs to be able to drain from the curds. Place your muslin or cotton cloth inside the colander and secure to the sides with clothespins.

Step 5: Once the fifteen minutes is up, stir in your herbs and salt. Then pour the cheese mixture into the lined colander. Let all the whey drain out for a few minutes. Then gather up your ball of cheese and twist the top of the cloth shut. Gently pat and squeeze the excess whey out of the cheese with one handing while holding it with the other. 

The cheese is still hot, so be careful. Work slowly and carefully. You want to squeeze enough whey out so your cheese has a nice form, but not so much that it's dry and crumbly.

Step 6: Place your cheese ball (still covered in the cloth) on a small plate. Next use another plate to press down and form the cheese. This is not to get more whey out, but rather just to form the cheese into a nice shape for cutting slices. 

Step 7: Once you are satisfied with the shape of the cheese, place it in the refrigerator for a few hours, with the cheese cloth still on. In a few hours, it's time to take the cloth off and cut yourself a delicious slice of the cheese! If it's not salty enough, you can always add more salt before eating. 

​

Mmmm! This cheese is so yummy. It doesn't last long around here. 

Please leave me a comment with any questions you have! I would love to help. :)

Happy Cheesemaking!
Farmer Robert

One of the hardest and most special parts of being a farmer is woking outside in all four seasons! 

I love living in Vermont, where there are four very distinct seasons.... and guess what? No season is easy-- they all have their challenges.

But they all have a unique beauty. 
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The cows, sheep and lambs are happy to be out in the sunshine! It will still be a couple of weeks before they go out to pasture for the season, so they're eating balage and hay until that happens.

​

Yay! So many earthworms in the compost I've brought over for my flower garden. This compost is a mix of my sheep, cow and chicken manure.  WOW, it's black gold! I feel so rich to be generating soil like this and using it to grow more food and beautiful flowers. 

I'm planting my first flower seeds in the garden this afternoon. :)

This pair of Canada Geese come hang out at our pond every April for a week or so! I'm pretty sure it's the same pair. They never nest here-- I think it's just a little vacation spot for them on their way down south. 

What's your favorite part about early spring? Leave me a note in the comments and let me know. :)

~Robert
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