<![CDATA[Asgaard Farm Dairy]]>http://www.asgaardfarm.comen-ushttp://blogs.law.harvard.edu/tech/rssCopyright 2010Asgaard Farm Dairy<![CDATA[Awards]]>

Fresh Chèvre, 3rd Place

Fresh Chevre

2010 American Cheese Society, Seattle, WA

Category: Fresh Goat's Milk Cheeses

 

Barkeater Buche, 1st Place

2009 American Dairy Goat Association

Category: Unflavored Surface Mold Ripened Cheese


FET.A.CCOMPLIS, 3rd Place

2009 American Dairy Goat Association

Category: Unflavored Feta


AuSable Valley Tomme, 3rd Place

2009 American Dairy Goat Association

Category: Unflavored Semi-Soft Cheese 


Fresh Chèvre, 2nd Place 

2009 American Cheese Society, Austin, TX

Category: Fresh Goat’s Milk Cheeses


FET.A.CCOMPLIS, 2nd Place

2009 American Cheese Society, Austin, TX

Category: Feta Made with Goat’s Milk

 


 


]]>Tue, 31 Aug 2010 15:45:27 -0500<![CDATA[The results are in!]]>

The American Cheese Society held its annual cheese competition in Seattle, WA, last week.  This competition is often touted as the largest and most influential cheese competition in North & South America.  The award ceremony took place on August 28th and the complete and highly anticipated results were posted yesterday.  We are delighted with our 3rd Place award for our unflavored Fresh Chevre.  This cheese is the simplest, purest cheese we make – no aging, no flavoring.  It is the clearest reflection of the integrity and vigor of our diary goat herd and our pasture management practices.  Congratulations to Rhonda & Tali for crafting this fine cheese!  Come by the farmers market to try some for yourself!

]]>Tue, 31 Aug 2010 15:38:47 -0500<![CDATA[New recipe: Blackberry Jam & Buttermilk Cake with Chevre Frosting]]>Ingredients:

For Cake:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 sticks unsalted butter, softened

1 1/3 cups sugar plus 2 Tablespoons for sprinkling

* 2  large eggs

½ teaspoon vanilla extract

Zest of one large lemon

1 cup buttermilk

* ½ cup blackberry jam

For Chèvre Frosting:

* 10 oz. Asgaard Dairy plain chèvre

8 oz. cream cheese, softened

2 Tablespoons unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla

You can also substitute maple syrup for some or all of the powdered sugar, if you would like less refined sugar in your diet, and if you really love the flavor of maple (who doesn’t?) go ahead and use half plain chèvre and half Adirondack maple syrup flavored chèvre.

Preparation:

Make the Cake:

Preheat oven to 400°.

Whisk together flour, baking powder, baking soda and salt.  Set aside.  In another bowl, cream together the butter and sugar, until sugar is incorporated and mixture no longer feels granular.  Add eggs one at a time, mixing after each to incorporate.  Add vanilla and lemon zest and beat until mixture is fluffy and pale yellow in color.  Alternating, add in dry ingredients and buttermilk, mixing slowly with a wooden spoon and being careful not to overwork the batter.  Grease a bundt pan and pour in 2/3 of cake batter.  Spoon jam on top, using a spatula to spread into a even layer and cover with the remaining batter.  Sprinkle reserved 2 Tablespoons of sugar on top.  Bake in the center of the oven for 25-30 minutes or until brown on top and a knife inserted in the center comes out clean.  While cake is cooling, make frosting.

Make frosting:

Using a hand mixer, beat together chèvre, cream cheese and butter.  Slowly add in powdered sugar once frosting appears smooth.  Continue to beat, adding in vanilla.  If you like a less stiff frosting, you can fold in some softly whipped cream once the frosting is finished.  Serve cake with a dollop of frosting and some fresh blackberries. 
]]>Thu, 26 Aug 2010 12:28:29 -0500<![CDATA[Find Our Products]]>

Farm Store Hours:

Thursdays 2pm – 6pm

Saturdays 9am – 1pm

 

Retailers:

Green Goddess

183 Newman Road

Lake Placid, NY 12946

(518) 523-4676

 

Nori’s

68 Main Street

Saranac Lake, NY 12983

(518) 891-6079

 

Rivermede Market

1925 NYS Route 73

Keene Valley, NY 12943

(518) 576-2021


Green Point Foods

1888 Main St

Keene Valley, NY 12943

(518) 576-9717

 

Conroy's Organics

8173 Route 9

West Chazy, NY 12992

(518) 562-2333 


North Country Food Co-op

25 Bridge St

Plattsburgh, NY 12901

(518) 561 5904


Restaurants:

Mirror Lake Inn

77 Mirror Lake Drive

Lake Placid, NY 12946

(518) 523-2544


Interlaken

39 Interlaken Avenue

Lake Placid, NY 12946

(518) 523-3180

 

Generations

2553 Main Street

Lake Placid, NY 12946

(518) 837-5052

 

Farmer’s Markets:

Saranac Lake Village Farmers Market @ Riverside Park

Saturdays 9:00-2:00

 

Keene Valley Farmers Market @ Marcy Field

Sundays 9:30-2:00

 

Lake Placid Farmers Market @ L.P. Center for the Arts

Wednesdays 9:00-1:00

]]>Fri, 20 Aug 2010 12:33:44 -0500<![CDATA[Fresh Broilers - August 31st]]>
We'll be processing our next batch of broilers on Tuesday, August 31st, and this time we have 50 birds up for grabs.  They are $15 per bird.  You can pick yours up here on the farm or at one of the following farmers markets: Lake Placid on 9/1/10, Saranac Lake on 9/4/10, or Keene Valley on 9/5/10. Please email info@asgaardfarm.com or call 647-5754 to reserve yours.  Please include your name and phone number.  We will contact you to re-confirm the date in case of any changes.

If you have any questions, please don't hesitate to contact us.

All our best,

Asgaard Farm
www.asgaardfarm.com
info@asgaardfarm.com
(518) 647-5754



 ]]>Thu, 12 Aug 2010 13:42:12 -0500<![CDATA[New recipe: Summer Potato Salad with Lemon and Chive Chèvre]]>INGREDIENTS:

For Salad:

* 3 pounds fingerling or new potatoes

* Your choice of summer vegetables, such as green beans, radishes, zucchini, carrots, kale

1 ½ teaspoons chopped lemon peel

* Fresh herbs (optional)

For Dressing:

* 5 oz. Asgaard Dairy chive flavored fresh chèvre (leave out of the fridge for an hour so it will be soft)

2-3 Tablespoons lemon juice or red wine vinegar

¼ cup olive oil

salt and pepper

1 Tablespoon mustard

1 teaspoon sugar or maple syrup

PREPARATION:

Cut the potatoes up in chunks and put them in a pot.  Cover the potatoes with water and boil until you can pierce them with a knife.  While potatoes cool, prepare other vegetables.  For green beans, zucchini, kale, etc. blanch or steam briefly so vegetables are cooked but still crisp.  For carrots, radishes, etc. just slice raw.  Mix potatoes, vegetables, lemon peel and chopped herbs.

Combine the dressing ingredients in a jar and shake.  Pour onto salad and toss together.
]]>Wed, 04 Aug 2010 09:10:17 -0500<![CDATA[Adirondack Museum Farm Tour]]>Please contact the Adirondack Museum at (518) 352-7311 for information about participation.

]]>Wed, 04 Aug 2010 08:55:48 -0500<![CDATA[AARCH Farm Tour]]>Adirondack Architectural Heritage farm tour.  Please contact AARCH at (518) 834-9328 for information about participation in the event.

]]>Wed, 04 Aug 2010 08:52:27 -0500<![CDATA[Photo(s) added: , Another New Photo, Another New Photo]]> , , ]]>Fri, 30 Jul 2010 09:26:29 -0500<![CDATA[New recipe: Chicken Tacos with Radish Salad and Cilantro Chevre]]>

Ingredients:

For Chicken:

** 2 chicken breasts (you can also cut up and use a whole chicken for more tacos)

* 1 medium clove garlic, minced

* 5 large sprigs cilantro

* Scallion tops from radish salad

1-2 cups chicken stock

Juice of one lime

Salt and freshly ground pepper

 

 

 

 

 

 

 


 

 4-6 corn tortillas

For Radish Salad:

* 1 bunch radishes

* 5 scallions, tops reserved for chicken

* Handful roughly chopped cilantro leaves

* ½ jalapeno pepper (optional)

Juice of 1-2 limes

2 Tablespoons olive oil

Salt and pepper

*5 oz. Asgaard Dairy garlic, cilantro and hot pepper flavored fresh chèvre 

*These items are available at your local farmers’ market.

Preparation:

Cook the Chicken:

Generously salt and pepper the chicken breasts.  In a large, deep frying pan (a cast iron pan works very well), heat the chicken stock, adding the minced garlic, cilantro sprigs, green tops of scallions, and lime juice.  When liquid starts to boil, gently lay chicken breasts in pan and cover with a lid.  Allow the chicken to poach for about 20-30 minutes, or until cooked all the way through.  Let chicken cool in poaching liquid (make radish salad in the meantime).  Once chicken is cool enough to handle, shred meat off of bones and mix together with poaching liquid (onions, garlic and cilantro having been discarded).

 

Make the Radish Salad:

Thinly slice the radishes.  Finely chops the white and light green parts of the scallions (the tops will have been used for the chicken).  If using, finely dice the jalapeno pepper, removing the seeds.  Mix everything together with the cilantro, lime juice, olive oil, and salt and pepper (add 1 teaspoon at a time, tasting as you go).  Let sit while chicken cools, stirring every so often. 

 

Assemble the Tacos:

Warm tortillas in oven.  Line up tortillas on a tray and fill, first with a large spoonful of chicken, followed by the radish salad.  Finish tacos by crumbling chèvre on top.

]]>Fri, 23 Jul 2010 14:09:18 -0500