The end of October brings along with it the end of “Goatober” and the No Goat Left Behind (NGLB) project sponsored by Heritage Foods USA. Asgaard has been a proud participant in this project since its inception.
In a nutshell, NGLB is an effort to encourage more widespread acceptance of goat meat in the American diet. This, in turn, helps support dairies like ours that otherwise struggle to manage the surplus goat kids born on the farm each spring.
Goat meat is lower in calories, total fat, saturated fat and cholesterol than all the other mainstream meats, including chicken, and it has higher levels of protein and iron. The flavor of goat meat is mild and vegetal. The average price makes it pretty affordable. Although goat is the most widely consumed meat in the world, it rarely makes an appearance in kitchens across this country. Heritage Foods is on a mission to change that.
We are glad to provide young goats for this worthy purpose. In late spring upwards of 70 kids - mostly males - are weaned and then moved to their own special corner of the farm where they are raised according to AWA (Animal Welfare Approved) guidelines. About half of them reach market size in October, at which point we transport them to an AWA butcher in Eagle Bridge, NY. That's where Heritage Foods comes in.
The company recruits about 50 chefs throughout the NYC metro area to incorporate goat meat dishes into their menus. (The restaurants represented by these chefs include the likes of Union Square Café, Gramercy Tavern and Momofuku, to name a few.) These talented people demonstrate that goat meat can be deliciously prepared in a variety of different ways.
We were at The Fat Radish on Orchard Street in Manhattan last Sunday, November 3rd for the final NGLB event of the year - a five-course goat tasting menu and wine pairing. It was nothing short of a gastronomic delight! Take a look at what we ate:
Goat Leg Croquette, Green Olives, Greek Yogurt, Cucumbers
Castello di Stefanago Provincia di Pavia IGT, Pinot Grigio 2012 Organic
Roasted Neck & Shoulder Stuffed Cabbage, White Quinoa, Garlic Potato Veloute
Domaine de Belle Vue Val de Loire IGP "Miam Miam" Rouge
(Cabernet Franc) 2012 Organic
Braised Goat & Soft Polenta
Castello di Stefanago Provincia di Pavia IGT, Croatina 2011 Organic
Roasted Loin & Leg of Baby Goat, Mashed Potatoes, Roasted Parsnips, Natural Jus
Casina di Cornia Chianti Classico 2010 Organic
Fennel & Goats Milk Panacotta
Domaine Loic Mahe Coteaux de l'Aubance (Chenin Blanc) 2009 Organic
Fortunately we have plenty of forward-thinking chefs up north who are already working with goat meat. Tim Loomis (Liquids and Solids), John Vargo (Eat ‘n Meet), Richard Brosseau (Freestyle Cuisine), Dave Hunt (Generations) and Dave Allen (Latitude 44) often have goat dishes on their menus, and we can vouch for how tasty they are. The next time you see goat at one of these establishments, take the plunge and order it. You won’t be sorry.
Asgaard’s next batch of goat meat will be ready to sell toward the end of the year. Between now and then, we will be collecting favorite recipes and posting them on our website. Hopefully they will motivate you to embrace this healthy, flavorful food and add it to your own cooking repertoire.
For more information on Heritage Foods USA and the No Goat Left Behind project, check out these useful links.
Summer may be whizzing by, but our freezers are finally fully stocked with our first batch of 100% grass-fed/grass-finished beef of the season! Our Hereford and Angus steers graze all year long on our organically farmed pastures and hay. We have a tasty selection of steaks, kebabs, sausages, ground beef and more! Stop by our store hours on Thursdays from 2pm to 6pmand Saturdays from 9am to 1pm to stock up. We'll also have a more limited selection available at the local farmers markets - Keene Valley, Saranac Lake and Lake Placid. And fear not - our second batch of beef will be ready in just a few short weeks!Posted by: David Brunner & Rhonda Butler
Farmers market season is in full swing! We'll be at the following markets throughout the summer:
Sundays 9:30am to 2:00pm
June 16 through October 13
Corner of Rt. 3 & Main Street
Saturdays 9:00am to 2:00pm
June 1 through October 26
Lake Placid Center for the Arts
17 Algonquin Drive
Wednesdays 9:00am to 1:00pm
June 5 through October 23 (we will attend this market starting July 3)
We'll be selling our farmstead goat cheeses, farm fresh eggs, pastured pork and chevon, grass-fed and grass-finished beef, goat milk caramels and goat milk soap. We hope to see you soon!Posted by: David Brunner & Rhonda Butler
Join us this Sunday at Generations in Lake Placid to kick off the farmers market season and celebrate Earth Day! We'll be there selling our farmstead goat cheese, including our first batch of fresh chevre. We also have our goat milk caramels, farm fresh eggs, pastured pork, grass-fed beef and pastured chevon. Many other local farmers will be selling their goods as well - Mulvey's Adirondack Farm Market, Harmony Hills Farmstead, Stonehouse Vineyards, and Thundercrest Farms.
Other attractions include a live music, crafts for your kids, and a lakeview bbq! Stop by, enjoy the festivities and stock up on your favorite Asgaard goods!
When: Sunday, April 21st, 2013
Where: Generations, 2559 Main Street, Lake Placid
When: 1pm to 5pm
Hope to see you there!Posted by: David Brunner & Rhonda Butler
Easter is just around the corner! Fortunately we still have some of our delicious bone-in smoked hams available for your festivities. Our pigs are raised on our own pastures and live on a diet of whey from our creamery and grain from a local farmer - you can taste the difference! We have hams ranging in size from 3 to 9 pounds. Stop by our store hours on Thursday from 2pm to 6pm and Saturdays from 9am to 1pm to pick one up. Or give us a call at 518-647-5754 and we can set one aside for you. See you soon!
Posted by: David Brunner & Rhonda Butler
The first of our kids have arrived! Early Sunday morning we welcomed our first four kids - healthy and happy. With 42 does still expecting, we'll have many more kids in the coming weeks. Come by during our store hours to visit the little ones. We are open Thursdays from 2pm to 6pm and Saturdays from 9am to 1pm - we all hope to see you soon!
Some farms have a pig pile - we have a "kid pile."Posted by: David Brunner & Rhonda Butler
Our shelves are stocked with our delicious pastured pork just in from the butcher! Our heritage breed pigs eat sprouted grains grown here on the farm or a grain mix raised by a local farmer in addition to whey from our creamery. We have a huge variety of cuts available – loin roasts perfect for entertaining, meaty bacon to start your morning, juicy pork chops and sirloin pork chops for a quick weeknight dinner, many kinds of sausages, and more!
Stop by our store hours – Thursdays from 2pm-6pm and Saturdays from 9am-1pm - to fill up your freezers while our supply lasts!
See you soon!
- The crew as Asgaard
Posted by: David Brunner & Rhonda Butler
As we move into fall, its time to start thinking about stocking your freezer for winter. We just got some of our 100% grass fed, grass-finished beef back from the butcher and will have delicious pastured pork for sale in just a few short weeks! Stop by the farm store, Thursdays from 2 to 6 pm or Saturdays from 9 am to 1 pm to grab some. Goat meat won't be coming until the beginning of winter, but it will be really tasty so save a little room. We also have three chicken harvests left for the season. Email or call us if you would like to reserve one or more of our pastured broilers.
-The crew at AsgaardPosted by: David Brunner & Rhonda Butler
The end of May and beginning of June have been full of transitions here at Asgaard. We officially finished kidding season, with our last doe giving birth on May 18th. In total, 95 kids were born this season from 47 does. All the girls are now coming into the milking parlor twice a day and, with the majority of the kids already weaned, we can truly dedicate the milk to cheesemaking. We are now in the thick of cheese production, with fresh chevre and our popular bloomy-rinds (Whiteface Mountain and Barkeater Buche) ready now and new batches of feta and tomme aging away. Stop by the farm during our store hours or come by a market to get all your favorite goat cheeses. A big thanks to all the volunteers who helped us bottle-feed or take care of kids during the last few months, and of course a hearty "good job" to the milking does--the stars of the show!Posted by: David Brunner & Rhonda Butler