Category: Heritage Goat


Nancy Silverton, Chef Series and Featured Cuts

Our new Chef Spotlight Series explores the minds of visionary chefs committed to preserving endangered breeds by featuring them on their menus. Our inaugural feature is Nancy Silverton, star of Chef’s Table, founder of Campanile and La Brea Bakery and owner of the Mozza Restaurants in Los Angeles.

It’s a trust thing.

When Nancy Silverton was getting ready to open up Osteria Mozza and Pizzeria Mozza in Los Angeles, her partners, Mario Batali and Joe Bastianich, gave her very little direction. “Joe had an idea for an amaro focus at the bar, and of course we had Italian wine. As far as the food, Mario trusted us, but he wanted us to look into working with Patrick and Heritage Foods, which was still very new.

“What sets us apart as an Italian restaurant — and what doesn’t,” says Nancy, in typically exuberant fashion, “is that we are so ingredient driven. Everything has to be local and seasonal, especially produce. Mario wasn’t able to give me any advice about that because he was in New York, and I already had a relationship with my farmers in California. But meat is one of the hardest ingredients to source, and Heritage took the worry out of knowing where it came from — I love their dedication to slow farms and heritage breeds, and we know these animals are raised under the best conditions, which leads to the best quality — and that was the key to our relationship.

“From the beginning we were using all of our pork from Patrick. At the pizzeria we were using shoulder in the grind for the sausage and the meatballs. Now we’re buying whole pigs at Chi Spacca, and if Patrick calls us and says, ‘Hey I have an excess this week, can you use this or that’ – we can buy cuts to use at our other restaurants. We all want zero waste, and I’m supporting all of my values. In October we buy Heritage goats — last year we featured it for the whole month at Chi Spacca. We do goat sausage, we braise it, we cure it and make salumi.

“Back in ’89 when I opened Campanile it was the beginning of careful sourcing, and I would list our farmers on the menu. But after a while it began to look too commercial. When someone said ‘farm to table’ it could mean anything. So now I always just explain to our servers the back story, and they can tell the customers if anyone is interested. But I know they can taste the difference. I just found a producer of bufala milk mozzarella in Sonoma – it’s the first bufala not from Italy that we’ve found of this kind of quality, so that’s why I mention it. I’m very excited!”

Featured Cuts from This Week’s Chef Series:

Pork Loin, Boneless
Red Wattle or Berkshire
4lb bone-in or boneless $75
8lb bone-in or boneless $140

Pork Boston Butt Shoulder
Red Wattle or Berkshire
4lb bone-in $59
8lb bone-in or boneless $116

Ground Goat
Oberhasli
Three 1lb packs $55

Goat Belly with Ribs
Oberhasli
4lb total $59

Goat Dan Dan Noodles with Broccoli

Happy Goatober! To celebrate the versatility of goat, we whipped up a bowl of Dan Dan Noodles, a Sichuan dish more commonly served with ground pork. The result was a leaner, more flavorful dish with a bit of a kick from the Chinese five spice powder. Go ahead and add your favorite vegetables to create this tasty and easy dish.

Adapted from Marley Spoon
Serves 2slack-for-ios-upload-5

1 oz. fresh ginger, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
4 oz. chopped veggies, such as pepper, broccoli or greens
12 oz. ground goat
¼ tsp Chinese five spice powder
3 tbsp tamari
3 tbsp mirin
2 tbsp tahini
10 oz. fresh ramen noodles
vegetable, safflower, or canola oil

Bring a large pot of water to boil. Combine goat, five spice powder, and ½ tsp salt in a medium bowl and mix well. Combine tamari and mirin in a small bowl.

Heat 1 tbsp oil in a medium skillet over high. Add veggies, season with salt, and sauté until starting to brown, 2-3 minutes. Transfer to a plate.

Add 3 tbsp oil to the same skillet over high heat. Add seasoned goat in one layer and cook, breaking up pieces with a wooden spoon until crispy and brown, 4-6 minutes.

Add ginger and garlic to the skillet and cook until fragrant, stirring about 1 minute. Reduce heat to medium-high and stir in tamari and mirin, scraping up the browned bits from the bottom of the skillet. Stir in tahini and ¾ cup water. Cook until reduced and just a little sauce remains — about 2 minutes. Remove from heat.

Add ramen noodles to boiling water and cook until tender but still chewy, 2/3 minutes. Drain. Divide between bowls. Top ramen noodles with the sautéed vegetables and goat sauce. Mix well to combine and coat the noodles.

 

4 Tin Fish Farm

Conquest, NY

4 Tin Fish Farm

4 Tin Fish Farm is a family owned and operated micro goat dairy located in Central New York.    The farm initially started out as a hobby for the Fish family, but as their passion grew they began to shift their thinking as to how they could turn the hobby into a family business. Their goal is to provide farmstead cheese to local restaurants and consumers and to raise quality Alpine dairy goats.

Cotton Hill Creamery

Cotton Hill Creamery
Middleburgh, NY

 

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Cotton Hill Creamery has been producing fresh, artisanal cheese from Alpine goats in the hills of Middleburgh, New York since 2009. Farmers Jon Franklin and Heather Kamin practice rotational grazing on their idyllic twelve-acre farm. The herd’s diet of fresh grass is supplemented with organically grown hay and spent grains from a neighbor’s brewery, as well as lots of fresh air and sunshine. Their playtime consists of acrobatics atop some heavy old wire spools, frolicking in the fields, and hollering at passers-by.

Glenerie Farm

Saugerties, NY

DennisSkalla

Glenerie Farm is a diversified farm in the Hudson Valley of NY where Dennis and Karin Skalla raise goats, chickens, ducks and geese. Their land had not been farmed for approximately 15 years before they acquired it in 2010 and was overgrown with small trees, honeysuckle and multiflora rose. The herd of 20 goats are rotated through this land so that they continually have fresh forage to eat. Their diet is also supplemented by organic grain and local hay. The Skallas’ herd of  dairy does provide the farm with milk for drinking and cheese making. Karin also uses the milk to make Glenerie Farm’s beautiful goat’s milk soaps. Additionally, the Skallas tend their large vegetable garden and small orchard and sell their eggs at local markets.

Twig Farm, Goatober

Twig Farm

Twig Farm
Cornwall, VT

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Michael Lee and Emily Sunderman run Twig Farm, a goat dairy specializing in farmstead cheese in West Cornwall, VT. The herd of about thirty-five Alpine goats spends their days grazing on pasture and enjoying fresh hay. The dairy has won many awards for aged raw milk goat cheeses, which Michael produces by hand using traditional techniques and equipment. Emily manages the business and marketing for the farm.

Rainbow Haven Farm Goats

Rainbow Haven Farm

Grahamsville, NY

Rainbow Haven Farm Goats

Rainbow Haven Farm is a small family farm owned by Patricia and James Mercado and their 3 sons, Jimmy, Mikey and Robert. As a family they raise dairy goats, Irish Dexter cattle, Romanov sheep, and Berkshire pigs on 10 acres of pasture in Sullivan County, NY. The resident guardian llama watches over the animals. The goats, cattle, and sheep are all milked and all their babies are then bottle fed – making them all healthy and friendly. Jim says his favorite breed is La Mancha because of their sneaky, comical personalities.

Highwood Farm

Highwood Farm
Spencer, NY

 

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Luce Guanzini and Mark Baustian have been raising Boer crosses on their farm since 1994. While neither come from farming backgrounds, Mark and Luce connected years ago over their shared love of animals while pursuing degrees in Biology and Animal Science at Cornell, respectively. Luce now works at Cornell as a Veterinary Technologist.

Breeding at Highwood takes place in November so that kidding occurs mid-April to May. Although Boers are meat goats, Mark and Luce like to keep some dairy genetics in their herd, such as Nubian and Alpine, because they feel the increased milk production is good for the kids. The herd helps maintain the farm’s forest and pastures which would otherwise be seriously threatened by invasive woody shrubs. The goats are pastured during warm months and fed on hay throughout the winter.

Behind the Scenes | Asgaard Farm

We believe that good production comes from healthy goats eating healthy grass, and that’s also a perfect recipe for delicious cheese and meat!

-Stephanie Fisher, Asgaard Farm
Asgaard Way with Sign
If you have ever met a goat, you might have noticed their lively and boisterous personalities. The herd of goats at Asgaard Farm exemplify the rowdy persona we love about the goat.

Asgaard Farm, located in the green dewey slopes of the Adirondack Mountains, maintains forty-four head of milking goats rotated seasonally through pasture and wooden lands.

“We rotationally graze our all of goats, including our meat kids, on pasture during the spring, summer, and fall months. This practice is not only good for the goats as it provides them with the most nutritious and delicious food, but it’s also good for the grass.” says Stephanie Fisher, Farm Manager.

Female goats are bred in Fall. They spend the Winter resting up for Spring kidding season, which begins the yearly cycle of milk production. The milk from this herd is the basis for cheeses, caramels, and soaps produced onsite at Asgaard Farm.

Goats are surprisingly fertile, often birthing two kids. And for reasons you may imagine – it’s very difficult to milk a male. Heritage Foods USA started the No Goat Left Behind Project with the intention of creating a sustainable market for male goats birthed in the dairy process.

Heritage Foods USA is proud to collaboratively offer Asgaard Farms male goats this year.

Try a variety of delicious goat cuts from this single origin farm!

A RARE OCCASION: Asgaard Farm Goat Sampler Package
6.5lb, all cuts are individually packaged

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