Pepper Jelly Chèvre
Blue Streak, Pear, Avocado Cream, and Baguette
Chicken Pate on Local Greens
Stuffed Leg of Lamb
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
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.
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.
And a special thanks goes to Katherine and Chelsea of Gather together Event Planning and Design and Amber Gress Photography for their wonderful contributions to the big day, the article, and the beautiful photos.
The recipe for this month is Blackeyed Pea Hummus. Enjoy with freshly baked pita bread from the Mediterranean Deli. They Can also make Gluten free pita, if you need it. This recipe is both vegan and gluten-free.
Blackeyed Pea Hummus
3 whole green onions
1 clove garlic
1 whole jalapeno pepper, seeded
4 sprigs fresh cilantro
2 cans blackeyed peas, not drained
1/2 cup tahini
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons olive oil
1. Put all ingredients in a food processor, and process until smooth.
2. Transfer to serving bowl, and garnish with paprika and drizzle extra olive oil. site analysis Refrigerate before serving.
We are welcoming in the new year with some additions to our traditional events. 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. facebook down We have a play room for toddlers and lots of fun for the whole family.
Call to let us know you are coming at 919-742-5176. You can leave us a message with the number of people coming and a phone number. minecraft server We used to do this many years ago and this is in response to requests to start again.
I am the newest member on our staff this year and my name is Debbie Russell. I am the Inn Assistant and help Flemming maintain the Inn. I am an ornamental landscape graduate of NC State. I have had experience in landscape and floral design, restaurant, cleaning, construction and farming. I was born and raised in Chatham County have always loved animals so becoming part of this wonderful farm has been a real treat and I am very excited to work with all of you this year.