A Vermont Goat Diary

By Fat Toad Farmer Katie Sullivan

Almost every time we design a new piece of literature for our farm, someone accidentally substitutes “diary” or “dairy” somewhere in the text.  Luckily, our team of editors is good at catching little mistakes like this and we haven’t yet printed 10,000 brochures about our “Vermont Goat Diary”.   This recurring spelling mistake is now a running joke here at Fat Toad Farm, so I’ve taken a moment to imagine what a diary entry from one of our goats might actually be like. Initiate dream sequence music here…

“I woke up with the sun today. I never really sleep much anyway- I mostly doze from time to time (I’m guessing that new-mom Hannah understands what I mean). I had to wait for hours for one of those lazy farmers to come over the hill at 5:55 am. I didn’t feel like going into the holding pen for milking- no particular reason, I guess I was just bored. I did run into the milking parlor with gusto, though, and buried my face in breakfast. I LOVE GRAIN! I was a good girl during milking and didn’t stomp the milker’s hand or anything.

After milking, we all went out to pasture. I’m always excited to go to pasture, though sometimes when I get there I decide I want to go home again- again, no particular reason. Today, I ran right out into the grass. Gladys was totally hogging the fescue, so I butted her. She butted me back, we eyed each other, and then she wandered off. Mom fought with Flossy for, like, three hours, and about five other goats got involved. I stepped in for a moment, but it only seemed to make it worse so I went back to grazing. I snuggled with my daughter, who really loves standing on my back and making me really dirty.

After a day of grazing, cud chewing and resting, a nice lady took us out of our pen and invited us to eat some shrubs. Blackberries are my favorite – they’re just a little peppery! Then we went back home and into the holding pen for milking, which I resisted entering, again for no particular reason.I really don’t mind being milked. By the end of the day, you really “have to go” y’know? The menu for dinner was grain, again, which is my favorite. Then into the barn for hay, cud chewing and rest. Another big day! 

 

A Moment for the Boys

We spend a lot of time talking about the lady-goats on our farm, so I (Katie – FTF herd manager) would like to take a moment to talk about the boys.

photo (74)

Thunder, looking majestic

Hailing from Mamm-Key Alpines in Silt, Colorado, Thunder is our senior herdsire.  His mother, Needles, gave over 4400 pounds of milk last year- that’s more than 500 gallons of milk!   That’s about twice our herd average, so we’re hoping that Thunder’s kids will help bump up our numbers.  Not only is he a handsome devil, he’s sweet as pie and very easy to handle.

Lance Bruno and his mini-clone Tonka Shane

Lance Bruno and his mini-clone Tonka Shane

Our junior herdsire traveled even further to arrive at our farm.  Lance Bruno is from Redwood Hill Dairy in Sebastopol, California.  They are a huge producer of yogurt and cheese, none of which seems to make it to the East Coast.  They are also a huge producer of champion dairy goats with high production.  We’re hoping that Lance will bring us some production as well as good body structure in our goats.

Obie catches some rays

Obie catches some rays

Obie came to us as a bit of an experiment.  His mother was an Oberhasli, which is a smaller dairy breed notable for their brown coloration with black stripes.  His father was a top Alpine buck.  We’ll be milking a few of his daughters next spring.

Tonka is the class clown of the buck pen.  He doesn't know he's smaller than the other guys.

Tonka is the class clown of the buck pen. He doesn’t know he’s smaller than the other guys.

After a very difficult kidding season for first-time goat moms in 2011, we decided to see if crossing our full-size Alpines with a Nigerian dwarf goat like Tonka, above,  would decrease kid size.  It worked- Tonka’s offspring weigh about three pounds less on average and none of the moms needed assistance.  The cuteness and personality awards go to his tiny kids.

Banana Pudding Chomeur with Salted Bourbon Caramel from Kitchen Vignettes

Meet Aubergine (Aube) the culinary genius behind my new favorite food blog Kitchen Vignettes who just took our Goat’s Milk Caramel (cajeta) to a whole new level of deliciousness in her recipe for Banana Pudding Chomeur

To be perfectly honest, I’d never even heard of a chomeur before (there I go, exposing my total ignorance of Quebecois cuisine – I can’t even figure out how to get the little carrot thingy to go on top of the “o” in chomeur) but it is clear to me now that I have been living only a half life – a sad, tasteless, meaningless, chomeur-less  existence.  My world is a little brighter now with this beautiful recipe in it (developed especially for Fat Toad Farm Cajeta) now I just have to figure out how to make it so I can gobble it and start living a real life.

To find this and other fabulous recipes and gorgeous food photography, follow Aubergine’s blog http://www.kitchenvignettes.blogspot.com/

Thanks, Aube!

Mexican Chipotle Caramel Brownie Recipe for Cinco de Mayo

Okay, you gotta try this chipotle goat’s milk caramel brownie recipe – it’s insane!  We made several pans of these brownies for a little farm party last night and they were a HUGE hit!  Lucky for all of us Fat Toad Farmers – there are left-overs today. Nothin’ like brownies for breakfast.  :)Mexican Chipotle Caramel Brownie Recipe

Ingredients:

4 oz unsweetened chocolate baking squares
1 cup butter (regular or unsalted)
1 cup flour
1 1/2 cups sugar
1 tsp cinnamon
1 1/2 tsp ground chipotle chile powder or grind 1 whole dried chipotle pepper
4 eggs
1 tsp vanilla
8 oz of your favorite flavor of Fat Toad Farm Goat’s

Directions:

Preheat oven to 325°. Grease and flour a 9×9 baking pan. Heat butter and chocolate in a saucepan over medium low heat, stirring until all is melted. In a large bowl, stir to flour, sugar, cinnamon, and chipotle chile pepper. Blend melted chocolate and butter mixture into dry ingredients. Add eggs and vanilla. Mix until smooth. Pour half of the mixture into the prepared baking pan, covering the bottom. Drizzle caramel on top of this first brownie layer, covering as evenly as possible. Pour remaining brownie batter evenly over caramel layer. Bake until the center is set, 40-50 minutes. Cool before serving. Eat up and enjoy.

Caramel recipe Contest – win a Toad-ally Cute Gift Box!

Love Goat’s Milk Caramel?  Love to bake?  Enter our recipe contest!

Here’s how it works:

Step 1: Buy a jar of Fat Toad Farm Caramel (HERE)

Step 2: Make a delicious recipe with it

Step 3: Take a picture of the final product (and the jar of caramel used)

Step 4: Post it to Facebook (tag us in it), tweet at Twitter (@fattoadfarmvt) and/or pin to Pinterest (@fattoadfarm) and you’ll have a chance to win a Toad-ally Cute Caramel Gift Box and your recipe and photo will be featured on Fat Toad Farm’s Blog.

Ready… BAKE!

Contest ends May 12th.

Morning Glory Muffin Recipe from Woodstock Granola

By Renee Howe at Woodstock Granola

One of my all time favorite muffins is the Morning Glory Muffin. I came up with a version that includes the highly nutritious sweet potato. Moist and delicious. Enjoy!

Morning Glory Sweet Potato Muffins

Featuring Yummy Yammy of Norwich, Vermont.

Ingredients:

2 1/4 c. all purpose flour
1 c. sugar
1 T. cinnamon
2 tsp. baking soda
1/2 tsp. salt
3 large eggs
1 c. canola oil
1 tsp. vanilla extract
1 (12oz.) jar of Yummy Yammy Sweet Potato Sassy Honey Lemon Ginger Dip
1/2 c. shredded unsweetened coconut
3/4 c. raisins
1 large apple, peeled and shredded
2 c. shredded carrots
1/2 c. chopped walnuts
Woodstock Maple Vanilla Almond Granola
Preheat oven to 350 degrees. Grease muffin tins or use liners. Mix flour, sugar, cinnamon, baking soda and salt in medium bowl. In a large mixing bowl combine eggs, oil, vanilla, and sweet potato dip. Add coconut, raisins, apple, carrots, and walnuts. Blend well. Add dry mixture last combing until evenly incorporated. Scoop batter into muffin cups to the brim. Sprinkle with granola, put into oven, and bake for 35 minutes. Makes 18 muffins.

Please visit www.yummyyammy.com for more information about artisan Lisa Johnson, where she’s from, and her full line up of products.

Woodstock Granola
P.O. Box 771
819Pomfret Road
Woodstock, Vermont 05091
FREE SHIPPING STARTS TODAY AT WOODSTOCK GRANOLA!
Now through Sunday place any order online atwww.woodstockgranola.com and it ships for free!

March madness at Fat Toad Farm and our very own sweet 16

March kidding Madness is almost over at Fat Toad Farm – we have one final hold out, Lola, evidently the biggest prude in the bunch – who is taking us into April Madness and proving true that famous old adage “The watched goat never kids” – but otherwise we are out of the birthing woods and we are ready to announce this year’s sweet 16 lineup of “keepers” – the daughters of our finest milkers who will become permanent members of the Fat Toad Farm Milking (and Goat’s Milk Caramel) Team.

baby goat

And here they are!

  1. Atlas (daughter of Cloud)
  2. Pansy (daughter of Petunia)
  3. Beatrix (daughter of Flopsy)
  4. Nilla (daughter of Chester)
  5. Slayer (daughter of Dragon)
  6. Posh (daughter of Vicky)
  7. Paris (daughter of Maddy)
  8. Elm (daughter of Ash)
  9. Yodel (daughter of Swiss)
  10. Tiffany (daughter of Amber)
  11. Flurry (daughter of Snow)
  12. Tillie (daughter of Flossy)
  13. Noodle (daughter of Noni)
  14. Truvy (daughter of Shelby)
  15. Lark (daughter of Sky)
  16. And hopefully Delores  (daughter of Lola – if she ever decides to have her babies and is blessed with a bouncing baby girl)

GO TEAM, GO!

Awesomely cute photo by Taste of Vermont’s Melissa Pasanen

Woodstock Granola Biscotti with Dark Chocolate and Vanilla Bean Pudding with Salted Bourbon Caramel

We have a delicious dessert duo for you! Woodstock Granola Biscotti with Dark Chocolate and Vanilla Bean Pudding with Fat Toad Farm Salted Bourbon Caramel. Enjoy!

Vanilla Bean Pudding with Salted Bourbon Caramel Sauce

Featuring Fat Toad Farm of Brookfield, Vermont.

pudding

Ingredients:
3 T. cornstarch
4 T. sugar
1/8 tsp. salt
2 c. whole milk
1/2 vanilla bean

Toppings:
Fat Toad Farm Salted Bourbon Caramel
Whipped Cream
Chocolate Shavings

Mix cornstarch, sugar, and salt with 1/4 cup of milk. Heat the remaining milk over medium heat, then add slowly to the cornstarch mixture, stirring constantly. Add vanilla bean, making sure to scrape the seeds and adding to the milk. Cook over medium heat until mixture comes to a boil, stirring constantly, and boil for one minute. Remove from heat, discard vanilla bean, pour into serving dishes, and chill completely. When ready to serve garnish with caramel sauce, whipped cream, and chocolate shavings. Serves 4.

Note: cover pudding by laying plastic wrap directly on it so that a skin doesn’t form on top.

Please visit www.fattoadfarm.com for more information about artisans Steve Reid and Judith Irving, their daughters Calley Hastings and Hannah Reid, where they’re from, and their full line up of sauces.

Woodstock Granola Biscotti with Dark Chocolate

2 1/2 c. Woodstock Maple Vanilla Almond Granola
1 3/4 c. all purpose flour
3/4 c. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. canola oil
2 large eggs, plus one large egg white
1 tsp. vanilla

 

1/2 c. dark chocolate chips, melted (15 second intervals in microwave)

 

Pulse granola, flour, brown sugar, baking powder, and salt in food processor into very small crumbs. Add canola oil and eggs. Mix until well combined. Form dough into a log 3 inches wide and 1 inch high, pressing evenly. Bake in 325° oven for 30 minutes. Remove from oven and let cool for 45 minutes. Cut into ½ inch slices with serrated knife. Place cut side down and bake at 325° for 20 minutes, turn biscotti over and bake an additional 20 minutes. Let cool completely. Dip flat edge of biscotti in melted chocolate. Place on baking sheet covered with wax paper. Cool completely.