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Sassy Grilled Steak Salad

A quick and easy summer meal using leftover steak!

Ingredients (serves 4)

  • 1/2 head romaine lettuce, cut into bite-size pieces
  • 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
  • 1/2 red onion, thinly sliced into rings
  • 3 cups fresh baby arugula
  • 12 cherry tomatoes, halved
  • 4 ounces blue cheese (like Gorgonzola or Bette Davis Eyes) coarsely crumbled
  • Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper
  • Roughly 1 pound sliced steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
  • optional avocado chunks, or pickled red onion instead of fresh
Red Wine Vinaigrette:
  • 1/2 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup olive oil

Red Wine Vinaigrette:

  1. Mix the vinegar, lemon juice, olive oil, honey, salt, and pepper in a jar with a tight lid. Making sure the lid is tight, shake it vigorously til the mix is emulsified (thick and opaque with all ingredients mixed).

Salad Directions

  1. In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
  2. Cut the steak crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

The Summer Terroir

Handpicked chestnut leaves marinating in Dad’s Hat Rye Whiskey.

Terroir is the French word specific to winemaking that means “the characteristic taste and flavor imparted to a wine by the environment in which it is produced.”  Another way to think of it is taste of place… and now we understand that terroir influences everything from grapes to tomatoes to the milk from grazing cows.

All those seasonal grasses and plants, the chickory flower, the orchard grass, dock and pineapple weed, the wild mustards in summer and onion grasses in spring… all those flavors dance in our cows’ raw milk. Some are more prominent in spring, and fall back in summer. Other disappear altogether until the following spring. Some weave in and out throughout the season. And all those flavors alchemize as they age to become luscious, earthy raw milk cheese.

When the cheesemaker’s heart turns to Trilby making in summer, we handpick edible leaves from fig and chestnut trees to wrap the cheese when it is ready for sale. Trilby is a small washed-rind cheese that, while ageing, is washed with rye whiskey from Dad’s Hat in Bristol. The chestnut leaves above were picked from our head cheesemaker’s yard and then soaked in that lovely local whiskey until fully saturated. The leaves soak up all that flavor and when wrapped then help seal it into each little wheel.

Come into the farm store or visit us at our farmers markets this week for a taste! #Trilby

Notes From The Vat

Our raw milk Havilah is a perfect summertime staple!

Batches are ripening as we type, but this week our all-stars for the farm store and farm markets are…

Havilah
These June 2018 batches of our Havilah are even better than the May batches. The raw milk used in these alpine-style wheels lets you taste all the layers of flavor present, thanks to our lush green summer pastures. These wheels boast a dense, almost velvetty texture, with aromas of browned butter and roasting meats. Notes of fresh scallions, and super hearty beef-and-onion flavors are all present, and are rounded out by subtler, sweeter hints of hazelnut and salted caramel. All in all they are exceptionally balanced and incredibly delicious. Raw Milk.

Rarebird
This young batch of our raw milk Rarebird really let the pure flavors of our milk sing. These little washed rind wheels have a soft, sweet cream aroma and a fudgy, palate-coating texture that just about melts in your mouth. The flavors of this Rarebird batch are simple and clean, wonderful salted butter notes, subtle hints of fresh baked bread, with a tiny bit of that lovely washed rind funk near the creamline, and a tinge of sweetness carrying notes of vanilla and almond through the finish. Raw Milk.

Herdsman
Herdsman is one of our tried and true, kid- and kitchen-friendly cheeses. This batch of extra aged Herdsman baskets starts off with notes of cultured butter, lemony citrus, and fresh sea salt, and finishes with hints of toasted cashew, and a sharpness reminiscent of clothbound cheddars at times. This Herdsman is firm and flakey, very versatile, and equally great for snacking or for cooking! Raw Milk.

Toma
Toma is especially delicious right now, but we are running low so get it this week. The wheels start out with a funky, almost boozy aroma, but when you bite into this dense and creamy cheese, you are greeted with flavors of fresh yeasty bread with salted butter, hints of sweetness, and an undercurrent of grassy notes. The finish is bright and overall the wheels are wonderful! Raw Milk

Buttercup Brie
Everyone’s favorite little earthy bloomy rind is available this week! Serve at room temperature with a delicate wine jelly or on a baguette with roasted garlic. Pasteurized.

The Appreciation of Raw Milk Cheese

rarebird
Sunset-hued Rarebird

Raw Milk Cheese Appreciation Day kicks off our grazing season every April, and it looks like mother nature is cooperating… the grass is greening!

We will be celebrating on both Saturday, April 13th and Saturday, April 20th between 11am and 3pm with:

Meet the Makers tents featuring great local chutneys, butters, jams and marmalades that complement our raw milk cheese. Visit with Naomi from Le Bon Magot, and Gino from Eat This Yum the weekend of the 13th, and Barbara from Muirhead Foods, and Naomi from Le Bon Magot, the 20th.

Free Public Farm Tours – about an hour long pasture walk into the back forty at 11:30 and 3pm. Free Hayrides – Hayrides take you back to the pond, if the ground permits. Too wet and we cannot pass. Rides will run about 20 minutes long, from noon until 4pm.

If you are on farm at 4pm you might as well hang out and watch milking and calf feeding!

On Saturday, April 13th at 2pm we will offer a free class “Building Your Best Cheeseboard”. The session will be between 30-40 minutes long and get into some pairings tips as well. This will be first come first serve with a max of 20 people. A sign up sheet will be in the farm store that morning.

Why celebrate raw milk cheese?
Well, number one, its delicious. And a healthy form of protein. But also, to raise awareness about this superior artisan product is being made right here in New Jersey.

Raw milk cheeses have a richer, more complex flavor than their pasteurized brethren because of the increased microbial diversity. Once you heat treat milk, you lose the good microbes along with the bad. Our cheesemakers will tell you that raw milk cheeses ripen faster, develop more intense flavors, and have more “nose” than pasteurized milk cheeses.

And we also like the idea of tradition. Before pasteurization, all milk—and thus, traditional cheese—was raw, so raw milk cheeses keep with the old ways.


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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