Vermont Fall Means Lamb

I can’t remember the first time I grilled a piece of meat. I must have been in college when the allure of cooking over open flame drew me to buy a tiny Hibachi that sits on the ground. From those early beginnings with charcoal briquets, I moved on to covet the ultimate ‘gas grill’. Years later when I found an abandoned charcoal grill in my garage, I decided to give it a go. I went out to purchase some charcoal, but things had changed since those days in college. There were no longer just briquets, I discovered an array of hardwood charcoal, also known as ‘lump.’ After experimenting with it a bit, I was a convert! I became obsessed with low-n-slow barbecue as well as grilling. Grilling everything from fruit to vegetables, meats, even pizza, it has become my daily method of cooking- spring, summer, fall and even winter.

We got our first official frost here on the farm the other day, and then the very next day, it snowed! Times like this require lamb on the grill, I say. I went in search of a boneless leg of lamb in one of our farm freezers. And there, beneath the pork was a perfect sized leg that just might serve two, I thought. With more light snow predicted- this hill farm is at an elevation- full bodied herbal flavors summon me. A classic, Mediterranean/Greek lamb fits the bill. Redolent of garlic, olive oil and rosemary, its simplicity is what makes this one a gem. This recipe can be sized up to serve more by using a larger leg of lamb. Instructions for both charcoal/gas grills follow.

Boneless Grilled Leg of Lamb
Serves 2-4
Prep time 30-45 mins

Ingredients:
1 Boneless Leg of Lamb (2 ½ -3 lbs)
3 cloves garlic, grated
¼ cup Extra Virgin Olive Oil
Lemon zest of 2 medium lemons
Lemon juice of 2 medium lemons
Sea salt to taste
Fresh ground black pepper to taste
4, four-inch long sprigs fresh rosemary, chopped

Begin by firing up a charcoal grill with coals placed only on one side of the grill. For gas grills, turn on the gas to all but one of the burners (medium/high heat). Peel the garlic, and then grate it by using a hand held grater or rasp. I find this often quicker than mincing or chopping. Add this to a medium sized bowl. Zest the lemons and squeeze out the juice into the bowl along with the olive oil, salt, pepper and chopped rosemary. Stir all this together and then using your hands coat the entire leg of lamb on both sides with the marinade/mixture. At this point you can reserve this for about an hour to marinate, or grill it right away.




Grill should be approximately 350ºF.

Place the leg of lamb on the grill (laying flat) directly over the flame to sear for about 2-3 minutes on each side. Then move the lamb over to indirect heat. For the charcoal grill, move to the side without coals. For the gas grill, move meat above the burner which is not turned on. Using an instant-read meat thermometer, cook until meat reaches 145ºF for medium-rare. This should take about 25 mins, but make sure to rely on a thermometer, as every grill is different. Take the meat off of the grill and place on a clean sheet and cover loosely with foil to rest for about 10 minutes. It will continue to cook a bit more and the internal juices will come together. Slice on an angle and dig in! Pairs well with Pinot Noir or a fruity Cabernet.


Click here to see Free Press article from my 3rd localvore contribution. Thanks Free Press!

Farmers Market Treats

Well I arrived this morning at farmers market with the bank's clock logging 22 degrees! Yes, that's right. After being there for 17 years, I have never seen it this cold in a fall market. Usually the mornings are in the 40's. Slow to start, it picked up and folks admired my new photos of our pigs listing over like ships in their favorite wallow. One customer asked to buy the poster! I had to laugh as I struggle on my own to market this farm on a shoestring-and that pic was taken with a cell phone. Ah, technology! Small farms typically have neither the funds nor the techno savvy to launch a 'marketing campaign' and thus we all do the best with what we have. Our 'marketing' has morphed over the years from trifold brochures made on my IBM huge computer, to poster board pics mounted on a display, to photo albums, to flyers with at least 5 recipes for the meats I was selling each and every market. Things have changed so much over the years with an ever-changing repertoire of cheese styles and meats-we used to raise the only certified organic grass fed beef for market. And brought recipes for that too. It just became too much. Why this explanation? Due to a lack of a marketing budget, back in 1998, we needed a website. So I took a course and made one. It too had undergone many changes, mistakes, improvements. So when my last hosting package became close to expiration-with my archaic software- I decided to move my site and re-design. Herein, the apologies. Our site www.sheepcheese.com is down as I re-build it. It should be live again in the next few days.

So after market and a longggggggggg shower, I decided to treat myself to some goodies and delve into the website. I bought a Sarabande, made by Dancing Cow Farm, a bottle of Lunetta Prosecco, and a lovely little almond buttercrunch cake from Farmhouse Kitchen for afterwards from the farmers market. Cheese was fantastic, wonderfully meaty flavors married with the subtle sweetness of the prosecco and the cake-well, heavenly.

Vaquero Blue at World Cheese Awards

We are excited to announce that our newly released blended sheep & cow milk blue cheese was garnered a Bronze at the World Cheese Awards in the Canary Islands, last week. With more than 2400 entries, 150 judges and 34 countries having entered, it is an honor to receive an award from this most prestigious organization awarding cheese makers for over two decades.

Vaquero Blue was loosely modeled after a Spanish cheese made by a master cheese maker I met through the folks at VIAC. I discussed my recipe with him in private, as ironically it was very similar-except that it was solely sheep milk at that time- and then tweaked it a bit and made it a blend! Who knew it could award at WCA 2009?! Still a bit under development, what a great start.

This one gets its name to pay homage to the Vaqueros, Spanish cowboys, who migrated to our ranch over 160 years ago. Spanish style cheese. Spanish name. First award in Spain. Hola Vaqueros!

Harried on Hardscrabble

We live on Hardscrabble Road. And believe me, they didn't name this road without reason. It's hardscrabble livin'! The soils are rocky and loamy up here on the hill but with somewhat poor drainage. What basically Mother Nature wants to grow is trees. Our road was paved a few years back and the town put in large and deep ditches on either side to collect the excess water from runoff-after all we are on a hill with lots of brooks coming from every direction. Every so often I see cars off the road in one of those ditches like this summer-and come to think of it, lots in the winter after snow covers the ditch and folks don't remember exactly where it is....... I was heading off the hill to the hardware store and spotted an SUV flipped on its side in one said ditch! Then on Fri afternoon going down to do evening feeding chores, lo and behold, I could not believe my eyes! A school bus in the ditch.



Luckily there were about 4-5 teens on the bus and no one was hurt. I quickly drove up and saw one of our friends' sons standing there. I offered to give him a ride home and he said his mom was on the way. Don't forget the odd times we live in-every single kid was on his/her cell or texting away! They were all sort of chuckling. So later after chores, I heard the rumble up the asphalt of the wrecker (country speak for tow truck) and ran to voyeur that one! This was the biggest wrecker you have ever seen. It took about an hour for them to suck the bus out of the ditch.

Vaquero Blue Cheese Tasting

Last week we were invited to a Mediterranean wine and cheese tasting hosted by VIAC which featured Mediterranean cheeses and some local Vermont cheese as well. Our Vaquero Blue, a sheep and cow blended blue cheese was featured along with Vermont Butter & Cheese Creamery's Feta, and Vermont Shepherd's flagship cheese, Vermont Shepherd. The pairing began with an introduction from Jeff Roberts with the goat Feta from VT Butter and Cheese to taste with Shelburne Vineyard's Gewurztraminer. I really like the Gevurztraminer and I am not usually a fan of this varietal as it is normally syrup-y and excessively sweet. This one is light, medium bodied and had almost stone fruit flavors. At the end of the evening, was our blue. Which is typically how one tastes cheeses-the strongest flavor profiled ones are last as they can dampen the palate if eaten early on and confuse the brain for the milder flavors to come. Delli Rex, sommelier, paired the Vaquero Blue with a Tuscan red, La Mozza 2006. Was great! Then she advised those in the audience who had the Shelburne Vineyard Gevurztraminer remaining to try it as well. And then even the Marquette, from Lincoln Peak Vineyard, another Vermont winery. Who knew?! So much wine, so much fun! Check out these Vermont wineries when in Vermont. The Gevurztraminer from Shelburne Vineyard is only available at the vineyard. Time for a drive!

Pastured Pork A-plenty

Well it's officially fall now and I would swear that yesterday there were no leaves dropping and today they fall like a busted open down pillow! Well, when the wind's blowing anyway. Haha! Colors are starting here on the farm and the days have what we call a "fall light." It begins somewhere in late August and all of a sudden about sunset, things look more red, pink and crisp? Did I say crisp-yeah, that's right. I know no other way to express it but the trees look more green or yellow or brown, depending on the species. More crisp-or maybe........more vivid is the term.

Now is also the traditional time to 'put up' foods for the upcoming winter, which by the way Farmer's Almanac predicts this one approaching to be very snowy. When we have a garden, not decimated by said generational woodchuck family, I can,freeze and dry all foods that I am able to-unless I don't get it all harvested. Which happens.....we're all human, right? I am therefore not as constructive as a squirrel, I admit. Imagine if as humans we could just dig holes in the garden and bury our cache-pate, cheese, prime rib? I guess that would lure all critters except the acorn hypnotized.

Anyway...everyone who knows us is aware of the woodchuck debacle of this year's garden. But good news on the horizon is that our pork is ready again! Please feel free to phone 802.893.2963 or email info@sheepcheese.com to find out how to order.

Heavenly Free Potatoes

I have a secret to tell......well! It's no secret, no longer! I tell everyone in sight. I purchased organic potatoes to plant in my garden about two years ago from Maine Potato Lady . I searched out unique varieties that stored well into winter, had excellent flavor and high disease resistance. I planted them and harvested huge yields due to adding lots of our own composted animal manure. So the following year I attempted to plant the little unused potatoes to continue it on. It wasn't to be. Tiller was broken and no garden happened. So then later in the year, my husband, dumped out the tub filled with those little unused potatoes from 2 yrs ago and this year they started, much to our shock, to come up. Then as we needed to add more compost to the garden, load after load with the tractor, they still grew! As I eagerly planted my garden with heirloom varieties, several basils, heirloom tomatoes, beans etc a dastardly woodchuck ate the entire thing to the ground overnight. Alas, it was also too late to re-plant this year due to cheese making and starting up the new sheep cheese season.

But! Lo and behold, my cheese making assistant and I discovered a few random potato plants creeping up thru the soil even though my husband continued to add compost on top of the baby shoots. We decided to watch them. And believe it or not, the woodchuck either didn't want them or didn't see them. I really don't care which it was but finally the other day on a summer-like afternoon, I dug 'em. Much to my thrill, there they were! Free potatoes, organic, beautiful, not diseased...and plump. My heavenly free potatoes, I call 'em-thanks Mother Nature. You do pity me sometimes. It's the little things like this that keep a farmer going.


And then the bounty of 'free' fries............cooked dry, salt and pepper, on a cookie sheet 400 degrees F for about 45 mins. To die for!

Tailgate Tart

When the first crisp fall days sneak in, think nights in the 50’s making for good sound sleep. Others get excited for apples- I go for savory treats. Dishes that are fun to make, creative, and easy to travel with. Easy enough to bring to a friend’s house for a party or a tailgate………let’s see…….what can I make? I often ask myself. Something that will catch the eye, is within my budget, adult friendly/kid friendly and most of all easy to transport. Enter, the tart. There are many variations of the tart. Some savory, some sweet. Some made with a pâte brisée, pâte sucrée, and even a pâte sablée, or sandy pastry. Never mind. But I really like one with a light and layered, puff pastry. I make no demands on myself to make the pastry as experts have mastered frozen ones in the freezer section. I love making all kinds of pastry with homemade pastry dough, like the pâte brisée, but this time I need something in a hurry. I usually do not make things in a hurry. Cooking is my therapy, if you will, even though I make cheese all day long and look forward to standing in my kitchen and putting things together while listening to some Diana Krall or even Latin guitar. I know, nerdy. Perhaps, not so. It all comes down to being able to turn off the TV, news, doom and gloom of our lives and just relish the chopping, grating, and ritual of the ‘cook’. And be silent. And not to mention the scents. Scents affect our lives in mysterious ways from our deepest emotions to launching memories from our childhood-good or bad. So I snatched up some newly harvested River Berry Farm onions at farmers market and made my way back to the farm. Waiting for the ‘idea’. This is how I cook. I await the thought that comes to me on my way home from long farmers market days. It eventually will slide to the forefront of my brain, as it sits on hiatus while driving. Oh! A caramelized onion and blue cheese tart. Hmmmmm. I have puff pastry (the frozen kind) in my freezer, just got the onions from River Berry, and our own blue cheese in the fridge.


Caramelized Onion and Honey Blue Cheese Tart


Ingredients:
3 tablespoons olive oil
3 tablespoons unsalted butter
5 medium/large onions, sliced into approx ¼ inch rings
splash of balsamic vinegar (for deglazing pan)
1 pkg frozen puff pastry, thawed 30-40 mins
1 large egg, slightly beaten for egg wash
¾ cup Willow Hill Farm ‘Vaquero Blue’ blue cheese, crumbled- rind cut off (can substitute many others-gruyere, cheddar, brie, chèvre…..)
drizzle of honey to taste

Preheat oven to 400 degrees F. Begin by caramelizing the onions. Heat both olive oil and butter in a large heavy bottomed skillet (necessary to prevent sticking and overheating when you want it to cook slowly). Add sliced onions and cook on medium heat, stirring to prevent sticking every 5 minutes or so.




Cook this way for 25-30 minutes. The onions will become golden in color, sweeten up, and become soft. Turn up the heat to high and deglaze the pot with the balsamic vinegar.


This loosens all those brown tasty bits on bottom of pot. Set aside. Up to this point, you can keep the onions in an airtight container in the fridge for up to 2 days -to prep ahead of time for an event.

Line a cookie sheet with parchment paper. Meanwhile, take the puff pastry out of the package and using a small amount of flour roll this out to any shape you like. I like the look of rectangles so I roll out to a 9 inch by 14 inch. This is approx. You can shape it however you like...........Then using a paring knife, cut ½ inch strips from each edge and set those aside. These will be borders for the tart. Brush the egg on each edge of the puff pastry and lay the ‘borders’ back on top. This helps 'glue' the border slices of puff pastry dough to the tart itself. Now, using the tines of a fork, ‘dock’ (poke the pastry all over) the whole bottom inside of puff pastry.


This is essential to prevent the entire bottom of your tart from puffing up too much in the oven. Then brush the tart, borders and all, with the egg. Put this in the fridge to chill about 30 minutes. Then bake 10-15 minutes. Remove from the oven and top with the onions, and blue cheese. Put back in the oven for about 5 minutes. You just want it to heat thru.


When ready to serve, drizzle a fine stream of honey over the top. Serve warm or let cool and bring to a tailgate party and serve at room temperature.

Note: Any cheese can substitute-for the kids make one with cheddar and one with blue cheese for a tailgate party. Let your mood guide you!

First Annual Vermont Cheese Maker's Festival Success

Well, after prepping hoards of cheese, making displays and signage-different than that from farmer's market, in order to fit a tiny 4 foot table- and not to mention the over 90 degree temps that day and perhaps more inside the coach barn at Shelburne Farms... we did it! We were placed next to Red Hen Bakery and what a spot! Still oh-so sweaty, but Red Hen's bread is fantastic and a great pairing to Willow Hill Farm cheeses.

For those of you who were unable to get a ticket as they sold out rapidly..what did we bring?

Alderbrook-soft sheep milk pyramid- ripe and milky
Autumn Oak-our flagship semi-hard cave aged earthy mushroomy sheep tomme
Butternut- Alpine style that boasts both toasted nuts and butter on the tongue
La Fleurie- cow's milk bloomy rind more decadent than a Camembert in the nutty arena
Summertomme-herb crusted sheep milk similar to a Brin d'Amour with heady floral notes
Vaquero Blue- a sheep/cow blended blue cheese, cave aged on planks harvested here on the farm-it is both buttery, and sweet, and someone with a press pass I didn't catch his name.....called it the "best cheese there." And then Slash Food blog named it among the Top 10! Quite a compliment, however I defer to so many other beautifully well made cheeses. We got it goin' on in Vermont when it comes to cheese!

Congrats to all the cheese makers that made this first festival the place to be-my only fantasy would be for it to move next year to the breeding barn at Shelburne Farms (another gorgeous building with much more room AND air flow). Many thanks to Shelburne Farms and Vermont Butter & Cheese Creamery (aka Vermont Butter & Cheese Company) for their hard work and determination to make this a destination. I'm sure it will become one-it already did in its first try.

I would also like to thank my assistant cheese maker, pictured here with my husband,


and my other cheese assistant, Tim, unfortunately I was unable to get a picture of him later in the day. Thanks Willow Hill Farm team for coming and making this a pleasurable and great time-and on a Sunday! What a work ethic. 4 out of 6 on payroll serving and cutting cheese to over 1000 people in over 90 degree temps. Even folks from Georgia were hot! Many thanks again, you guys did great!

Cheese Festival Open House Today

Today we are participating in the open studio on farms coordinated with the Vermont Cheese Makers Festival. We have cheese samples, pre-picked blueberries and self-guided tours from 9-5. Come join us!
We hope to see you also tomorrow as well at the Cheese Festival at Shelburne Farms-Aug 23rd, Sunday, from 10-5. visit www.vtcheesefest.com