Baby Goats – any day now

Goats have a 5 month gestation, and since we started breeding on August 20th, 2016 – we should start having kids being born “around” January 20th, 2017.  That’s only a few days away, and so any moment we’ll be seeing new baby goats.  Certainly the girls are looking pregnant.  Baby On Board - not for much longer - hopefullyThis one is simply searching for a comfortable resting position.  (still except for her labored breathing).  Our two llamas to either side.

 

And more problematic – this doe could well have triplets or quads.  They are taking so much out of her that she’s not standing up.  Still, she’s got a voracious appetite.  We’ve got her separated from the other does so that whe can eat without competition, and we’re giving her supplemental minerals “CMPK” – in the dairy world.  Its a  paste, and be the equivalent of Cod Liver Oil for humans – its a struggle to get it into her mouth, and keep it there until swallowed.  Stay tuned.Pregnant Doe - too heavy to stand

Quads!

Most of our goats have delivered their babies by the third week in March, but we always have a few VERY pregnant does who move slowly, waiting for their contractions to start. This girl was taking life very carefully, late Tuesday afternoon.

The white goat is looking very pregnant... This picture, taken Wednesday late afternoon.
The white goat is looking very pregnant… This picture, taken Wednesday late afternoon.

No wonder! She was carrying four! We will usually have one goat deliver four babies every year, and this time, it was her turn.

Four kids! Born sometime between Thursday and Friday morning.
Four kids! Born sometime between Thursday and Friday morning.

We will be helping her get those babies fed and up on their feet. facebook down .

First Sunday Games Night Feb 2016

February 7th, Sunday, 4:00-7:00pm
First Sunday Game Evenings Join us for “stone” soup and Salad and Games.

We have added first Sunday Game Evenings where we will open the Inn to families for “Stone” soup and salad and games. Come any time from 4:00 to 7:00pm on February 7th. Bring an ingredient for the communal soup or salad and we’ll add it to the pot to be served between 5:30 to 6:00. We will provide Bread and Non-alcoholic Beverages. We have a play room for toddlers and lots of fun for the whole family.

February 2016

For 25 years now we have brought you Fresh Farmstead Goat Cheese. Always using the same standards and qualities to provide our local community with the best farm to table experience possible. We have taken our passion and craft of cheese making to bring new products to the local table. Gelato, Yogurt, Fudge, Soap, and of course our Farmstead Cheese are all being make out of our goats milk to bring it to you, our wonderful customers, both here at the Dairy and in our local farmer’s markets.

June Marks the start of our 26th year but our season has already started. Our first kids were two bucks this year on the morning of the 26th. A little black buck and a solid white one have started to fill the barn with the joy of cheese making season.

Enjoy our newsletter and we hope that you will join us at one of our events this year and continue the traditions of providing our local community and neighbors with great foods.

-Brit and Fleming Pfann

Celebrity Dairy Carrot Cake

This delicious and easy to make recipe is one of our favorites. So good we served it to 150 people at our sons wedding here at the Inn. The Frosting is made with pure Chevre and Carrots are in season right now. We hope you enjoy this recipe. ip adr . From our kitchen to yours.

Celebrity Dairy Carrot Cake

1 1/2 cups canola oil

4 whole eggs
2 teaspoons vanilla
1 1/2 cups sugar
2 cups flour, Bob’s Red Mill Gluten-free
1 1/2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
2 1/2 cups carrot, finely grated
1 cup crushed pineapple, drained
1/2 cup nuts

1. Preheat oven to 350 degrees.

2. Beat together for at least 2 minutes the oil, eggs, vanilla and sugar.  Sift flour, baking powder, baking soda, salt and spices together.

3. Add liquid ingredients to the dry ingredients, stirring just until blended.  Gently fold in the grated carrots, pineapple and nuts.

4. Pour this batter into a lightly greased 10 x 14-inch cake pan and bake for 35 to 40 minutes or a 9 x 13-inch cake pan for 45 to 50 minutes.  After the cake is done, cool completely and frost with Celebrity Dairy Cheese Frosting.
Chevre Frosting

2 Small Logs of Pure Chevre
1/2 Cup of Heavy Whipping Cream
2 Teaspoons of Vanilla
4 to 5 Cups of Powdered Sugar

1. Beat Chevre at medium speed with an electric mixer or food processor until creamy.

2. Stir together Whipping cream and Vanilla.

3. Gradually add powdered sugar to the Chevre mixture alternately with Whipping Cream Mixture.

4. Mix at low speed until blended. Scraping down the sides as needed.

Third Sunday Dinner February 2016

Belated Valentine’s Day

February 21, 2016 Menu

Pepper Jelly Chèvre
Blue Streak, Pear, Avocado Cream, and Baguette
Chicken Pate on Local Greens
Stuffed Leg of Lamb
Rice Pilaf
Roasted Cauliflower and Garlic
Spelt Rolls and Honey Butter
Chocolate Lava Cake topped with Nutmeg Vanilla Gelato
Tea and Coffee
Chèvre Truffles to take home

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Spring Open Barns 2016

February 6th & 7th
March 5th & 6th   

Saturday and Sunday

12 to 5 pm

For 25 years every Spring we open the farm to visitors during kidding season.  This year our season was opened by two darling little kids. A solid white one and a black one with a few spots.

We always look forward to seeing all of you on the farm each spring.  So whatever  the weather – dress for it, and come out play with the babies.  Borrow a “kid” from a neighbor if you need an excuse.

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Zoila Rauda

Hello I am Zoila Rauda, and I am a cheese maker at Celebrity Dairy. I grew up in a once small farm town in Canton, Georgia admiring the beautiful black and white cows on my way to school and wishing to one day have one of my own. I think this is where my desire for a farm life first began but didn’t develop until later.

Zoila Rauda
Zoila Rauda

In high school I became interested in bettering the environment and becoming aware of the impact we have on our planet. My passion for a sustainable and healthy lifestyle started a couple years ago when I was still trying to figure which path to take in school.

After living on a farm in Northern California, where we practiced growing our own food and living off the land, I discovered my calling. When I moved back to Georgia after the season was over, I began my search for a school who taught sustainability and organic practices.

I found out about the Sustainable Agriculture program at CCCC and decided to pack my bags and move to Moncure, NC.  Around the end of my first semester, my neighbors who sell their vegetables at the Midtown Raleigh Farmers Market along with Brit and Flemings son, John, mentioned to me that there was an open position in the cheese room at Celebrity Dairy.  I had mentioned to them I was interested in a job on a farm. After a short hiring process I was hired.

As I am about to reach a full year at the dairy I could not be happier. Along with the work in the cheese room I sell our cheese, fudge, and gelato, yogurt, and soap at the Durham Farmers Market and the Pittsboro Market, where I get to see the kind customers I have met and fellow vendors who have become lovely friends.

I am grateful for the opportunity Brit and Fleming gave me and their support and encouragement they give me as a student.