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Will and I went out to Doe Run Dairy in Coatesville yesterday to pick up some of the does that used to live here on the farm. We brought back 6 of the ladies – all Nubians – snugly packed in the pen on the back of my brother’s F-250. I’m told I could fit 10 adult goats in there, but that would sure be a tight fit! They are currently not producing milk, but should all be kidding come late March/early April. That’s when I’ll begin milking them. They made themselves right at home here and seem very happy.

Top row: Windy, Danica, Aggie; Bottom row: Misty, Connie, April

Will and I attended an amazing event at Nectar in Berwyn last night. Chef Patrick Feury created a menu highlighting some of the cheeses made by four of the Chester County Cheese Artisans cheesemakers – Amazing Acres, Yellow Springs Farm, Birchrun Hills Farm and Shellbark Hollow Farm. Each course was paired with a thoughtfully selected wine. The cheesemakers were all in attendance and spoke a little about their cheeses before each course. I forgot to bring a camera, so you’ll have to just take a look at this menu and imagine how wonderful everything was!
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Saffron Braised Fennel, Arugula and Frisee Salad
with Warm Cheese Gougere
Featured cheese: Amazing Acres Sea Smoke
Wine pairing: Leonard Kreusch Auslese Riesling, Rheinhessen, Germany 2008
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Yellow Springs BBQ Grilled Goat Chop, Goat Agnolotti, Roasted Chanterelles, Black Truffle, Lemon Jus
Featured cheese: Yellow Springs Cave-Aged Nutcracker
Wine pairing: Batasiolo Dolcetto d’Alba, Piedmonte, Italy 2008
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Birchrun Hill Veal Pastrami, Grilled Spicy Veal Sausage,
Crispy Brussels Spouts, Birchrun Blue Carnaroli Risotto
Featured cheese: Birchrun Hills Birchrun Blue
Wine pairing: Chateau Bellevue Rouge, Bordeaux, France 2009
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Shellbark Hollow Chevre & Pumpkin Bread Pudding, Chevre Mousse,
Spiced Caramel Sauce
Featured cheese: Shellbark Hollow Chevre
Wine pairing: Blandys 5 Year Malmsey, Madeira

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