family recipe

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!

A Local Twist on a Classic Soup

Sam’s Onion Soup

Serves 4

  • 2 lbs. Onions
  • 1 head garlic, crushed (Cherry Grove Organics)
  • 1 quart chicken or vegetable broth
  • 12 oz (1 bottle) Dark Beer (Stout or Porter) or Black Style Beer
  • 1/3 lbs. CGF Rosedale, grated
  • 1 baguette (Village Bakery) sliced and toasted
  • Salt and Pepper to taste
  • 1 bunch Thyme, chopped

Directions

Julienne onions and heat medium stock pot over low heat. Add 1 tablespoon oil, and then add onions. Caramelize onions over low heat for 30 to 45 minutes, stirring occasionally. Add garlic 5 minutes before the onions are done.

After adding the garlic, add 6 to 12 oz beer, depending on taste. Then reduce the volume of liquid by half. When reduced, add the chicken/vegetable broth. Bring mixture to a simmer and reduce by 1/4 volume. Add chopped thyme and season with salt and pepper to taste.

Ladle hot soup into oven-safe bowls, place a crostini on top with some Rosedale, and then place under the broiler until brown. Enjoy!

Local & Grass-Fed + a recipe

At Our Farm Store Now!

Stop by our Farm Store and take advantage of this wonderful grass-fed ground beef sale, while supplies last.  Locally grass-fed beef is usually much more expensive than the ground beef you can get from the supermarkets, because it locally raised and fed the right way off organic certified pastures.

This Sale Ends: April 14th 2012 – Stock Up While You Can!!

Stock your freezer up for the New Year! Eat right, eat local, and know where your food comes from. Please enjoy our fast and delicious recipe below for a local, stove top, beefed-up Mac and Cheese.

Locally Beefed-up Mac and Cheese 

Created by Our Cheesemaker Samuel Kennedy

1 onion, diced
1 tablespoon olive oil
1 cup Jersey Fresh Tomatoes, chopped (available at the Farm Store)

1 package Cherry Grove’s grass-fed ground beef (available at the Farm Store)
1/2 pound Severino elbow macaroni (available at the Farm Store)

4 tablespoons butter
2 eggs (available at the Farm Store)
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard (optional)

10 ounces your favorite Cherry Grove Farm Cheese, shredded (available at the Farm Store – we suggest Garlic Peppercorn Jack or Herdsman for a kid friendly meal or impress your friends by using Toma mixed with some Havilah )

In a heavy sauté pan, sauté the onion until translucent, add the beef and a little salt and break down with a fork until browned and fully cooked. Add the tomatoes and cook for about 5 minutes. Set aside.

In the meantime, in a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Fold in the meat- tomato mixture. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy – Enjoy your locally Beefed-up Mac and Cheese.

 


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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