Tag: seasonal projects

Welcome Goatober!

Welcome, Goatober!

In order to make cheese, animals on the farm must be producing milk. And to make milk, mothers must be giving birth and having many babies, consistently.

In the case of goat dairies across America, the birth of a male goat creates a dilemma for the farmer: there is no established good market for goat, so male goats are usually sold at birth onto the commodity market where their quality of life significantly diminishes or they are disposed of before their time, thus the reason for No Goat Left Behind.

In 2010 Heritage Foods USA partnered with a dozen goat dairies around upstate New York and Vermont to purchase their unwanted males when they were ready for harvest. The confidence to commit to the purchases came thanks to handshake agreements with over 50 New York City chefs who agreed to feature goat on their menu for the full month of October. (See list below)

Goat is a seasonal meat with mothers giving birth mostly in the spring. Baby goats grow dining on plentiful spring and summer grasses. They are ready for market in the fall. This is why Heritage Foods USA is working to change the 10th month of the year from October to #Goatober!

The brainchild of Heritage Radio Network Executive Director, Erin Fairbanks, and renowned New York cheesemonger, Anne Saxelby, No Goat Left Behind was started to address the growing problem facing New England goat dairies. The project has since developed into a celebration of all goat breeds including meat breeds, with the goal of increasing overall goat consumption in the US. Today, Americans still import most of its goat (and lamb) from New Zealand and Australia.

Goats are environmentally low maintenance and easy to raise. They eat almost anything, are adaptable and smart and usually birth twins. They also make for delicious meat, the foundation for millions of recipes worldwide. As a result, goat is the most widely consumed livestock in the world.

The flavor of goat meat is bright, lean and floral, with a clean and grassy finish. Frozen goat is available year round and fresh goat in October.


Momofuku Ssäm Bar Union Square Cafe Becco Bar Corvo
Momofuku Noodle Bar Gramercy Tavern Employees Only Al di La
Egg Maialino Marta Quality Meats
The Fat Radish The East Pole Vinegar Hill House Minetta Tavern
Gran Electrica Babbo Ristorante M. Wells Steakhouse Colonie
Lupa Osteria Romana OTTO Enoteca Pizzeria Craft Momo Sushi Shack
Waverly Inn Purple Yam Huertas Rose Water
Virginia’s Franny’s B&B Ristorante Boxing Room
A16 Rockridge Robert Mondavi Winery Sam’s Social Club Chi Spacca


Farmers include
Twig Farm – Vermont Miz-inka Farm – New York
Highwood Farm – New York Jones Family Farm – New York
Cotton Hill Creamery – New York Jim & Jean Bright Farm – New York
4 Tin Fish Farm – New York Hawk Hall Farm – New York
Asgaard Dairy – New York Glenerie Farm – New York
Rainbow Haven Farm – New York Shannon Creek Farm – Kansas


Ben Machin & Grace Bowmer of Tamarack Vermont Sheep Farm

Print  Ben Machin grew up in Vermont on a small organic homestead where his family grew their own food and produced apple juice, apple cider vinegar, and maple syrup for market. After some years working for the US Forest Service as a Smokejumper, Ben came back to Vermont to study and work on various natural conservation projects. Eventually he rekindled his interest in farming.

Tunis Ewes, 1931 New York State Fair.
Tunis Ewes, 1931 New York State Fair.

Raising sheep has been in Ben’s blood for generations. His great-grandfather, Eddy Liddell and his wife Nealie, started a Tunis flock in the 1920s. The Tunis flock grew overs the years, winning many awards at local fairs, and providing thousands of lambs for market. In the 1940s Ben’s grandfather Herb began to work with Dorset Horn sheet as part of a 4-H project. The farm kept the breeds pure while managing them side-by-side. In 2006, Ben had a conversation with his grandfather, Herb, during Herb’s final days that encouraged Ben to dedicate himself to revitalizing the family flock. Ben’s decision to purchase the flock ensured that they would remain a family legacy. Ben is the forth generation to manage Tunis and Dorset Horn sheep.

Grace Bowmer & Ben Machin
Grace Bowmer & Ben Machin

Grace Bowmer joined Ben in 2008 with a background in architecture, site design, landscaping and gardening. Together they purchased land and built a barn. They were ready to get serious about sheep. The Tamarack Sheep Farm is close to where Ben’s parents live and he remains involved in his childhood homestead.
More photos of the idyllic Tamarack Vermont Sheep Farm.

Pawpaw Season: don’t blink or you’ll miss it!

paw pawIt is Pawpaw season! Our Heritage pawpaws come from the rolling hills of Carroll County Maryland at the Deep Run Pawpaw Orchard where Jim Davis has been raising these fruits for over 10 years! The pawpaw is the largest edible fruit native to the United States. Pawpaws are indigenous to 26 states in the US, rangeing from northern Florida to southern Ontario and as far west as eastern Nebraska.

They have provided delicious and nutritious food for Native Americans, European explorers, settlers and wild animals. They are still enjoyed in modern America, chiefly in rural areas. There are more than 27 varieties currently available.

Deep Run Pawpaw Orchard produces seven named varieties of pawpaw:

  1. Susquehanna – sweet, mild
  2. Alleghany – sweet, mild (great in ice cream!)
  3. Overleese – sweet and fruity
  4. Shenandoah – sweet tasting, fruity flavor
  5. Pennsylvania Gold – Stronger flavor
  6. Taytwo – Stronger flavor

Each fruit will be marked so that you know what you are eating.

The unique flavor of the pawpaw fruit resembles a blend of various tropical flavors, including banana, pineapple and mango. The common names, ‘poor man’s banana’, ‘American custard pie’, and ‘Kentucky banana’ reflect these qualities.

Our Pawpaw are on pre-sale now – don’t wait because they have a short season and sell out quickly.

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