Sunday, October 11, 11-4. We welcome you to tour the farm, meet the goats, sample some cheese and see it being made, eat some pizza straight out of the wood fired oven! We will have many of our cheeses for sale, rain or shine. You can find our location through … Continue reading
I miss my goat TV.
7 T extra virgin olive oil 5 oz. salami, sliced and julienned 2 oz. prosciutto, sliced and julienned 5 oz. fresh pecorino, cubed 5 oz. fresh mozzarella, cubed 7 oz. sheep’s milk ricotta, drained 2 eggs, beaten, plus 1 egg for wash 3-1/2 C flour 1-1/2 tsp salt dry white … Continue reading
Fiddleheading is a rite of spring in Maine. These delectable greens are the curled tips of Matteuccia struthiopteris (common name ostrich fern). 2 cups fiddleheads, cleaned cooked and cooled 1/2 cup julienne Roma tomatoes 5 oz. fresh chevre 1/2 cup julienne red onion 1/4-1/2 cup balsamic vinaigrette © Mo’s Passion … Continue reading
The Maine Cheese Guild announces a two day workshop with Gianaclis Caldwell — The Small-Scale Cheese Business A Guide to Running a Successful Farmstead Creamery Read about it on mainecheeseguild.org website.
Get your hands in the curd with this two-day workshop where we explore some classic French-style cheeses, including but not limited to camembert, chaorce, tomme, banon, epoisses, chevre. As Charles de Gaulle once famously said: “How can anyone govern a nation that has two hundred and forty-six different kinds of … Continue reading