Brain Power Bars

Milk from GRASS-FED cows  contains Omega-3 fatty acids and other goodies that may improve concentration and cognition. That’s why it’s a good idea to put cheese from grass-fed cows in your child’s  sandwich.

Same goes to butter from GRASS-FED  cows. The recipe below doesn’t have much to do with cheese, but it is so yummy and good-for-you that we have to share. Make sure you only use butter from GRASS-FED cows.
Dedicated to all of our little friends who are starting school this week.  And BTW, milking time is  4-6 pm EVERY day now.



BRAIN POWER BARS (adapted from Anne Cooper)
Little life savers that combine  protein and  good fats and some brain clearing, mood lifting substances with a touch of luxury from the chocolate. They are great as the day dwindles and you need a little something to keep up. Also great for kids when they return, famished and agitated, from school. Yes the chocolate contains some sugar but it is balanced off by all the goodness. If you’re hardcore, use 99% cacao, sugar-free chocolate. The coconut and raisins will provide just enough sweetness. For a sweet taste of childhood, replace the almonds with peanut butter.

4 tablespoons (1/2 stick) grass fed butter

11/4 cups almond butter

1 cup high quality, dark chocolate, at least 70% cacao, chopped

1 cup raisins

1 cup freshly ground hempseeds or flax seeds
1/2 cup shredded unsweetened coconut
2/3 cup walnut pieces

¼ cup sesame seeds

In a small sauce pan over medium heat melt together the butter, chocolate and almond butter

In a medium bowl, combine all other ingredient. Drizzle with butter mixture and mix well
Press mixture into 8X12-inch pan. Chill until firm and cut into 1 inch squares.



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