Each Sunday, I open the preorder menu for the week. Not everything available at the stand is listed, only the most popular items. These are the items that tend to sell out quickly, sometimes before you even have a chance to get off work.
Every week looks a little different. Some weeks we sell out by 11, and other weeks your favorites might still be there at closing. Preordering takes the gamble out of it and guarantees you get exactly what you are hoping for.
About 40% of our popular items are available through preorder, while the remaining 60% will be first come, first serve at the stand.
If you click below, you can sign up for text alerts when the preorder menu opens so you can be first to snag your favorites.
Exciting things brewing on the farm!
Every fall and winter, we breed our dairy goats so they will be in milk in time for the county fair. Last year, we went to church on Easter Sunday and came home to sweet newborn baby goats. It was the coolest Easter surprise. The kids were beyond excited.
The other day, I decided to figure out the earliest our goats could kid this year based on the first date they were exposed to the buck. The earliest possible due date? Easter Sunday. I am not convinced lightning strikes twice, but I had to laugh at the coincidence. We will see what happens!
Our goats are Nigerian Dwarf goats, and they will freshen in spring. I know some of you might cringe when you hear goat’s milk, but if you do, you probably have not had good goat’s milk.
Nigerian Dwarfs are known for their sweet, creamy milk. Their butterfat percentage can be incredibly high, sometimes up to 13 percent, which makes for some of the richest, most delicious milk you have ever tasted.
If you have ever tried goat’s milk and thought it tasted “goaty,” let me put that concern to rest. Fresh, properly handled goat’s milk should taste clean and mild. Our girls make milk that is practically indistinguishable from cow’s milk. In blind taste tests with picky kids, they almost always choose the goat’s milk and assume it came from a cow.
If all goes as planned, by June we hope to have one to two quarts of raw goat’s milk available each day. It is a small amount because it is a small goat, but it will be fresh - milked that day- and handled with care. Would you be interested in getting raw goat’s milk from us?
I also cannot wait to introduce you to cajeta, a caramel sauce made from goat’s milk that will absolutely blow your mind. It tastes like browned butter caramel, and around here we just eat it by the spoon. Anyone ever tried it before?
