Check out what is going on at the farm. Farmer Michael will keep you posted on a regular basis. Book mark this page for interesting stories to come.

For Recipes and Journal Entrees Scroll Down the page.

We are proud to announce this

months winner:

Chris Long                                  May 15, 2009

FARRO SALAD

• (I get mine at the Montanita COOP bulk food section)
• 1 pint cherry tomatoes (slice in half if large)
• 1 peeled and cubed English cucumber
• ½ cup sweet or red onion diced (or scallions)
• 1 small OWD feta, crumbled
• Chopped bunch of Italian Parsley (I like a lot, but do to taste)

½ cup of your favorite vinaigrette (I like just fresh lemon

juice and extra virgin olive oil)

Salt + pepper to taste

Cook farro (I use an electric rice cooker).  If you don’t have a rice cooker, combine water and farro and boil, reduce heat to med-low, cover and simmer until tender, about 35 minutes.  Drain and put in big bowl to cool.

Add cherry tomatoes, cucumber, onion, feta and parsley, toss with vinaigrette and salt + pepper to taste.

Sunday , January 24, 2010	Old Windmill Dairy is expanding. Our new pasteurizer has been ordered and is almost completed its contruction. We are very excited to increase our daily cheese production by 135 gallons. In an effort to support other developing grade A dairy's we have purchased our first bulk tanker. This is a stainless steel regrigerated tank mounted on a trailer. This will allow us to transport milk from one farm to another in a safe refrigerated manner that meets federal guide lines. With these two new purchases of equipment we are now configured to process milk from our own heard (making farm stead artisan cheese) and milk from Sun Song Dairy ( a goat milk supplier just a few miles down the road) making artisan goat milk cheeses. Eventually we will receive cow milk from a third small grade A dairy. We are very excited to support and work with passionate, exuberant and zealous small Grade A dairy farms. It is because of our local dairy cooperation that we are able to bring new exciting cheeses to New Mexico. Hold on to your hats as we develop a new line of farmstead artisan cow milk cheeses. Currently we are in the research development phase to produce highly requested cow milk cheeses. We are exploring fresh, raw milk and ripened cheeses currently. All of our aged cheeses produced this year will be aged in underground caves. We are working diligently to finish the aging rooms. All the current refridgerators will be moved out to the floor level of the aging room. The caves are almost finished which means a few of our refridgerators can be retired. Currently our big red barn is finishing the final stages of contruction. It is being insulated and drywalled. We expect to be using this new barn by the beginning of February. Our new well is scheduled to be drilled by the first week of February. This is an Agricultural well which will supply fresh water to all the farm animals. Our Barn extension has been installed. We are now preparing the forms to poor concrete for our new cow milking parlor.
Saturday, April 25, 2009	This week's box is better than ever. Check out the recipe for swiss chard. Also see what is happening on the farm.
Saturday, April 18, 2009	Welcome back CSA members. Check out this weeks goodies. We also have a fabulous Japanese Turnip Salad Recipe.
Sunday, February 22, 2009	Join us as we welcome the nubian kids. We offering the experience of a lifetime to small groups; you can feed the kids and or learn how to make cheese.
Monday, September 22, 2008	The Goats are grazing under a beautiful sunrise. It is the first day of Fall and we are getting ready for next years goat milk season. The goats are now breeding in preparation of having kids next year. We hope to continue milking our heard through the end of November.
Tuesday, September 23, 2008	Nothing is ever dull around here. A new shelter for the goats is being built. Cheese is being packaged for the markets. Farmer Michael and Ed road on a silage corn tractor with Ryan from Schwebach Farms
Sunday, September 28, 2008	Farmer Michaels CSA Journal Polish Cabbage Rolls, Goat Cheese & Pasta
Thursday, October 2, 2008	Farmer Ed's Journal regarding CSA questions
Sunday, October 5, 2008	Sustainable Farming - This weeks Gourmet CSA, Squash Salad Medley
Sunday, October 12, 2008	Edition 4, Classic Baked Acorn Squash, Mustard Seasoned Chicken
Monday, October 13, 2008	Edition 5, Winter is settling in at the farm.
Tuesday, October 14, 2008	Edition 6, Farm Weather Report, Goat Cheese Salad Recipe, Goat Cheese Stuffed Chicken Breast.
Sunday, October 19, 2008	Edition 7, Old Windmill Dairy CSA, Pumpkin Soup Recipe
Sunday, October 26, 2008	Edition 8, Old Windmill Dairy CSA, Pomegranates, Onion Portobello Mushroom Soup
Sunday, November 2, 2008	Edition 9, Old Windmill Dairy, Acorn Winter Squash Stew, Blue Potatoes Recipe
Sunday, November 10, 2008	Edition 10, Old Windmill Dairy CSA, Schwebach Pinto Beans, Cajeta Flan
Sunday, November 15, 2008	Edition 11, Old Windmill Dairy CSA, Paninini Goat Cheese Sandwich, Valley Garlic Company
Sunday, November 23, 2008	Edition 12, Old Windmill Dairy CSA, Pumpkin Cheese Cake, Simply Delicious Pumpkin Butter
Sunday, November 30, 2008	Edition 13, Old Windmill Dairy CSA, Au Gratin Goat Cheese Potatoes, Pumpkin Pie Flavored Chevre, Sun chokes, Twice Baked Sweet Potatoes
Sunday, December 7, 2008	Edition 14 News Letter, Carrot Soup, Old Windmill Dairy announces chevre availability at Whole Foods.
Sunday, December 14, 2008	Edition 15 CSA News Letter, Feta Chicken Bake, Sun Choke Chips
Sunday, January 4, 2009	Edition 16 CSA News Letter, Puff Pastry Brie, Brie Chicken Cranberry Pizza