Our visiting cousins Jane & Emily got an introduction to beekeeping this afternoon from neighbor Dan Childs – our local bee charmer of Brookfield Bees.
Here’s what’s going on here at Fat Toad on this gorgeous Thursday afternoon in June.
The peonies are popping -alluring to bees and humans alike with their lovely scent and pink-pink-pinkness!
Melissa is transferring compost
The strawberries are growing – grow, little berry, grow!
Elisa is feeding the chickens and collecting eggs
Calley, Katie and Lily are processing caramel – fill, cap, seal, repeat.
The irrigation hoses are drying in the sun
Judith is in the garden planting Flint Corn in the garden
Thunder is chillin’ like a villain in the shade
Farmer Steve is on the road today, so our neighbor John is filling in – chainsawing things that need to be chainsawed
…And as usual, I am in the house, clicking away at the computer and drinking heavily… which is especially awkward as I am nearly four months pregnant.
(Actually, I’m working on testing a new flavor of liquor caramel, but the first story is more entertaining. :)
- 4 ripe but firm peaches, halved
- 8 tablespoon Fat Toad Farm Plain Goat Cheese (mascarpone cream, whipped cream, Greek yogurt, or ricotta can be substituted for goat cheese)
- 8 teaspoons Fat Toad Farm Original or Vanilla Bean Caramel Sauce
- 1/3 cup sliced almonds, roughly chopped
- 1 tablespoon canola oil
- 2 tablespoons chopped fresh basil
- Preheat grill to medium-high
- Cut peaches in half and scoop out the pits. Brush cut sides with oil. Lightly oil the grill rack. Grill the peaches, cut-side down, until slightly softened and beginning to brown, about 2 minutes.
- Divide peaches among 8 plates. Fill each half with 2 tablespoons goat cheese (or other filling) and drizzle with 1 teaspoon of caramel. Top with sliced almonds. If desired, add a little chopped basil or mint as a finishing touch. Enjoy!
Fat Toaders’ Cajeta and Goat Cheese Swirl Brownies
2/3 cup all-purpose flour
¼ tsp salt
½ tsp baking powder
3 ounces unsweetened chocolate
3 ounces bittersweet chocolate
6 tablespoons unsalted butter
1 cup sugar
2 tsp vanilla
Goat Cheese filling
1 ½ cups plain chevre
¼ cup sugar
½ tsp vanilla
1 egg yolk
4-6 ounces of goat milk cajeta (original, vanilla bean and coffee bean recommend)
1. Preheat oven to 325 degrees.
2. Grease a 8X8 pan.
3. To make brownies, melt butter and chopped up chocolate in a double boiler. Heat until melted and combined.
Take off of heat and add sugar and vanilla. Let cool slightly. Whisk in eggs one at a time.
Whisk the dry ingredients together, flour, salt and baking powder.
Combine with wet ingredients until fully incorporated.
4. To make goat cheese filling. Cream together all ingredients.
5. Pour half of batter into bottom of pan. Using a spoon drop half of the goat cheese on top of batter. Pour the remaining batter on top.
Drop the rest of the goat cheese on top and swirl in with a knife. Drizzle cajeta on top.
6. Bake for 50-60 minutes.
How do we power through our 12 hour up-with-the-(sometimes-before-the)-sun days here on the farm?
Here’s how: a shot of perfectly expressed espresso mixed with a full cup of whole cow’s milk or local goat’s milk with caramel stirred in to add just a little creaminess and just a little sweetness.
- 2 shots of espresso
- 1 cup of milk
- 1 Tbsp Fat Toad Farm Goat’s Milk Caramel
Mix the caramel in with the espresso shot so the caramel melts. Add milk and ice. Shake and voila- a great excuse to get through the rest of the day. Woohoo! Make it a mocha by adding melted chocolate!
This recipe is a twist on classic cheesecake using goat cheese in addition to cream cheese,
a layer of sticky sweet rhubarb in the middle, topped off with some beautifully decorative
strawberries and of course caramel drizzled on top! The result is a very nicely balanced sweet and tangy
- Graham cracker crust
- 1 ½ cup graham crackers (or one packet)
- ¼ cup sugar
- 1/3 cup unsalted butter, melted
- 1/4 tsp salt
- 16 oz cream cheese, cut into pieces
- 12 oz fresh goat cheese, crumbled
- 1 1/4 cups sugar
- 4 eggs
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 3 cups rhubarb
- ¾ cup sugar
- 2/3 cup water
- 1 Tsp cornstarch
- 1/8 tsp salt
4-8 oz of Fat Toad Farm’s Goat’s Milk Caramel (Original or
Directions for Rhubarb Filling:
Mix together all ingredients in a medium size saucepan.
Cook, stirring frequently over low-medium heat for about
½ hour or until it is thick and sticky. Most of the water
should be evaporated and the rhubarb should be broken
down. Set aside to cool.
Directions for Crust:
Preheat oven to 375. Melt butter in small pan. Break one
packet of graham crackers into ¼ inch pieces. Put in food
processor and chop on high until finely ground. You can
also put the crackers in a Ziploc bag and pound on them
until they are fine. Mix graham cracker crumbs, sugar and
salt into a medium size bowl. Use a fork to thoroughly
mix in butter. Get out a 9-inch spring-form pan. Cut out a
piece of parchment paper to fit the bottom of the pan. Place
parchment paper in pan and then using the bottom of a
glass press graham cracker mixture down firmly to form a
crust. Bake for 8 minutes. Remove and let cool.
Directions for Cheesecake:
Turn oven down to 325. Put chunks of cream cheese and
broken up goat cheese into a medium size bowl. Blend
together with an electric mixer for a minute. Then slowly
add sugar, mixing on medium until creamy. Continue to
mix and add one egg at a time until the filling is thick and
creamy. Add lemon zest, lemon juice and vanilla extract
until fully combined. Pour half of filling into the bottom
the spring form pan. Use a spatula to spread it out evenly.
Spread the rhubarb filling evenly across the first layer of
cheesecake. Then, pour the rest of the cheesecake filling
on top and spread out evenly. Cook for 50-60 minutes or
until edges look firm and the middle still wiggles a little
bit. Remove and let cool on a rack for several hours. When
warm to the touch put in the fridge to cool further for a
total of 5-6 hours. Before serving, take out and using a
knife carefully loosen the cake from the sides of the spring
form pan. Then remove the outer ring. Thinly slice 5-8
strawberries and place decoratively on the top of the cake.
Drizzle lots of caramel on top and devour.
Summer Caramel S’more
Servings: 20 or more
- 1 box of your favorite Graham Crackers (you could also make them yourself if you’re feeling really ambitious – check out Martha’s recipe HERE)
- 6 oz chocolate (We prefer bittersweet or at least dark chocolate to balance the sweetness)
- 4 oz Fat Toad Farm Goat’s Milk Caramel (We recommend our Original and Vanilla Bean flavors for s’more, but any of our delightful flavors will work beautifully here)
- 1 package marshmallows
Place chocolate on one half of a graham cracker and spread caramel on the other half. Toast your mallow, squish it between the two halves and EAT IT!
Make a platter full and serve for desert at a potluck or for the 4th of July. You can also put them on a baking tray and warm them before serving to melt the chocolate and marshmallows. ENJOY!
Post by Lily Baker
My friend Aster lets me take close-ups of her now.
So, first of all, aren’t goat eyelashes pretty? I think so. Those weird wispy whiskery lower lashes get me every time.
Seriously though, let’s talk about goat pupils. These bizarre oblong pupils were one of the first things I noticed about the goats. EEEEEEK!! Turns out, though, that goats are not aliens, they are just prey animals. Just in case you are trying to eat them, they really want to be able to see you, no matter which direction you come up from. Lots of ruminants (cows, sheep, horses, deer, maybe even antelopes and zebras?) have the same kind of eyes. Not only are their eyes way out on the sides of their head to expand their field of vision, their wacky pupils help, too. Goats, like those other animals, have very little stereo-vision (that handy stuff that helps us see in 3D) but they do have close to a 360 degree view of their surroundings.
So that’s cool.