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.
Winter time is here. All of our fall time classes are over, our grilled cheese weekends are coming to an end, and most importantly our girls (cows) are pregnant and dried off for the winter months. This means as a farm we get the chance to improve on any projects that are in the works and also a perfect time for our cheese makers to get a little time off. Being a part of a seasonal operation that treads lightly on the animals, employees, and the land, shows all of us here how things should be.
All nine of us, the staff at Cherry grove Farm, would like to take this time to thank all of the girls (cows) that worked so hard all year walking up from the back fields to give us milk twice a day; to our wonderful loyal customers that stop in once a week if not more to support their local farm/farmer; and to our two very hard working cheese makers who hit their goal this year of making 45,000 pounds of handcrafted farmstead cheese for the surrounding areas.
Happy Holidays & Thank You All For Such A Successful Year!
We Are More Than Proud To Announce This Seasons Havilah Has Just Been Released In Our Farm Store!
Don’t wait too long to come out to the farm to try this mouth-watering grass-fed Italian Alpine style cheese (we just might run out).
What This Seasons Havilah Tastes Like…
The first taste that comes to mind is the pineapple notes that go right to the back of your tongue to start this mouth-watering effect, secondly
you taste the rich flavors of an Asiago combined with a sweet caramel note. Add in the hard texture and the bright
golden hue of the paste, and this cheese is a dream come true! Stop by the farm this week to try some on our sample board and stock-up for the holidays!
Check out our new Online Cheese Shop! It’s almost as cool as going to the farm store, but with better hours.