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Chef Joey Nagy’s Chevon Recipe

Remember the Stowe Wine & Food Classic where chevon, a.k.a. goat meat, made its tasting debut? Here is the recipe Joey, chef/owner at The Mad Taco in Waitsfield, VT, made using Tannery Farm chevon that wowed the event’s visitors and the other chefs:

4 lbs. of Leg Chevon                                           5 jalapenos

1 spanish onion                                                   5 cloves garlic

2 plum tomatoes, diced                                     2 tbl. ancho chile powder

2 tbl adobo sauce from can of chipotles         1 tbl cumin, toasted

1 tbl coriander, toasted                                      kosher salt

                                             4 tbl grapeseed oil

Preheat oven to 275. Heat a large cast iron pan over high heat. Add 4 tbl. grapeseed oil.

Liberally coat the leg in salt. Sear legs until golden brown. Remove chevon and place in casserole dish.

Add onios to cast iron pan and cook until lightly caramelized. Add all other ingredients and cook a couple of minutes or until tomatoes start to break down. Pour over leg of chevon. Cover tightly with parchment paper and aluminum foil and bake for 3 hours or until tender. Pull chevon from casserole dish and let rest for 20 minutes. Shred chevon and place meat back in braising liquids. Heat up some tortillas, cut some cilantro and serve.

Give it a go.  Enjoy!


Grandchildren Visit Their Goats

Zoe & TFC Gardo

Layla and Zoe came to visit and have three sleepovers. Shortly after

Layla with a goat apple!

arriving with their parents, they headed off to the pastures to check on their goats. They had named Gardo and Grape and were hoping to find and catch them. Goats don’t necessarily comply with our wishes, but this time Zoe got lucky and was able to hold Gardo!

Apples are a goat favorite and Layla stuffed her pockets hoping to entice the goats with her apples.

Pictures are worth many words! Baba and I are enjoying our first sleepover with just the girls since they recently moved from NJ to VT.

VT Restaurants Look To Add Chevon To Their Menus

Tannery Farm's meat label

The Stowe Wine & Food Classic really piqued the interest of several chefs/owners so much so several have asked when I can deliver chevon. To get a handle on where we stand with supply and demand, I’ve asked the restaurants folks to estimate the number of pounds they’d want over a six-month period. Those numbers are coming in, and it’s clear there’s a demand and one I can more sustainably supply by bringing more producer’s to the table. Meat goat producer’s and I are talking about forming the VT Chevon Producer’s Cooperative. The interest is definitely there especially when they hear that VT restauranteurs want our meat. Right now a few VT producers are selling their product into the New York City and Boston markets because there is the demand and they are getting a good price.

Yes, I mention “few” producer’s – here’s an excellent opportunity for VT farmer’s who want to build/maintain a sustainable agricultural enterprise. You, too, can add value to your farm by adding a heart-healthy product packed with protein. Think Goat!  Meat goats, specifically.

We know consumers are more health conscious as evidenced by the many who shop for locally grown food.  Chevon is a low cholesterol, low-fat red meat choice that is gaining in popularity because of these benefits. Farmer’s – we have meat goat producer’s ready to get you started. Consumers – let your local farmer’s know you want a healthy, red meat choice in your neighborhood.

                                                                           Talk up Chevon!

Isaiah’s Visit

Isaiah & Smokey

Oh, my goodness have we been busy, and will I ever miss Isaiah. You remember the list I mentioned a few days ago? Well, we knocked off several of the BIG tasks on that list. I must say without Isaiah it wasn’t going to happen as quickly. What a difference a strong young man can make! We cleaned up one barn, moved does to a new pasture, separated the bucks from their mother’s (this involved much cunning as little goats are fast and crafty), weighed bucks being considered as breeding bucks by a customer in Canada, and bush hogged a used pasture getting it ready for does return in the fall. Yikes, who likes to think about fall!

Isaiah still found plenty of time for bike rides around Danville, picking strawberries and making several jars of jam to take home to share with his family. Did I mention Smokey? He’s Isaiah’s dog – a little rat-like dog who’s really cute. See picture above. He’s had a great time running around the farm like a little bullet. Unfortunately, a misguided bullet as he’s hit the electric fences a few times. We’ve all had a good time with Smokey including Olivia the cat.

Happy 4th of July…a day off on the farm!

Imagine you’re off on  adventures with family & friends this 2011 July 4th. We are as well. Headed to Burlington for a fun day with our grandchildren, Zoe & Layla and their parents. Another grandchild, Isaiah, is on the farm with us for the week, so will catch-up with his cousins at their new home in Burlington – Rachel, Mike, Zoe & Layla just moved from NJ to VT. WaHoo!

We have lots of farm chores scheduled this week and have engaged Isaiah (14 yrs.) to help with them all. Maybe he’ll talk Zoe (7yrs) & Layla (5 yrs) to come over this week to help him out! We’re going to finish cleaning the doe barn, move on to clean out the buck barn, weigh a couple of bucks moving to Canada as breeding bucks, and put this year’s bucks into the buck pasture away from their moms – usually a noisy day or two. Imagine we’ll also need to move everyone to new pastures this week, plus put up trellis for the peas. A busy week at TFC.

Enjoy your 4th of July!

“How I learned to love goat meat”

The goat tacos made with Tannery Farm Chevon were a hit at last weekend’s Stowe Wine & Food Classic. If you remember, Tannery Farm hooked up with Mad Taco, a restaurant & catering service in Waitsfield, and served goat tacos as our sampler for the Grand Tasting event on Sunday. The comments on the meat’s flavors and method of preparation were glowing! Chef/Owner Joey Nagy smoked, marinated, and braised the meat, and it was yummy!

The good news is many chefs approached us to say they wanted chevon on their menus and asking how they could get our meat.  The other good news is I will be supplying two VT restaurants. Ramping-up production and getting creative with seasonal scheduling will allow us to bring on more over a period of time. Now is an excellent time to get into meat goats – demand is very strong and prices good.

The following link is the title of today’s blog and also a New York Times article worth reading. If the link isn’t highlighted, you’ll have to cut & paste into your browser.

Chef Joey is sending me the recipe in quantities more family oriented so will share asap.

What’s Wrong with Goats?

Recently a dear, sweet gentleman wrote this poem about goats to share with Michael & me. Each year we reconnect at an annual community picnic. This year when he approached us he was so excited, and his wife later told us he could barely wait until the picnic, to share the poem he’d written about the disrespect doled out to goats.

What’s Wrong with Goats?

How in the world did goats get such a bad rap? As

in “separate the sheep from the goats?” It’s pretty obvious

that, in the story of the last judgment, goats come in on the

wrong side of the divide. But why? Whatever did they do?

Is it because sheep are docile and goats stubborn? Might

it be tthat goats eat with less discrimination? Must be some

history to this goat prejudice. People talk about scapegoats.

You never hear about scapesheep or scape anything else.

Three cheers for goats!

                                                         – Van Parker, November 2010

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