January Jack and a Recipe to Warm You Up!

For a limited time we are making our newest flavored Jack available at the Farm Store: January Jack! It is seasoned with Tellicherry Peppercorns, Toasted Cumin Seeds, and Turkish chilies. This savory and flavorful cheese is sure to bring some warmth to these chilly January days.

 

 

New Mexican Green Chile Stew w/ Shredded January Jack
by Sam Kennedy 

  • 2 lbs CGF whey-fed pork or grass-fed beef cubes*
  • Water (for blanching)
  • 2 qt chicken stock
  • 1 lb Russet potatoes
  • 1 medium onion in small dice
  • 3 cloves garlic, minced
  • 2 Tbsp vegetable oil
  • 1 can white beans
  • 3/4 lb Anaheim chilies
  • 1 seeded Jalapeño pepper (some peppers are very hot, so be careful)
  • ¼ c cilantro, stems and leaves, chopped.
  • ¼ c parsley leaves
  • 1/3 lb shredded CGF January Jack

Blanch pork for 6 minutes in boiling water to remove impurities. Skim the surface, drain, and rinse.
Place blanched pork in a large pot, add chicken stock, and simmer covered until the pork is tender, about 2 hours.
Peel potatoes and cut into 1 inch dice. Reserve in cold water to prevent discoloration.  
When pork has 20-25 minutes left to cook, par-cook the potatoes for about 5 minutes. Fire-roast the Anaheim chilies, peel and remove the seeds. Reserve. Dice the onions, and mince the garlic. Reserve.

Sweat onions and garlic in vegetable oil. Be sure they don’t change their color!  Add to the pork and stock (once the pork is tender). Add drained potatoes to the pork and simmer for about 7 minutes or until the potatoes are tender. After the potatoes are tender, drain the beans from their liquid and rinse them, add to the pork/potato mixture.
Meanwhile, place the Anaheim chilies, Jalapeño, parsle,y and cilantro in a blender with enough stew cooking liquid to allow for puréeing (about ½ cup). Purée until completely smooth.
Add the green purée to pork stew when ready to eat. Simmer for about one to two minutes.
Ladle into bowls, sprinkle on shredded January Jack, and enjoy!

 

*By choosing local whey-fed pork or grass-fed beef you’re saving half the calories in fat, so you can enjoy the warm and fuzzy feeling of a stick-to-your-ribs meal without the guilt!

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1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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