​Please join us for a Pop-Up Market
Featuring
Cheese from Burnett Dairy Goat from Cylon Rolling Acres
Lamb from Rocky Hollow Farm
Beef from Minglewood Eats and Treats
Pork from Christenson Livestock and Farm Products and more including local honey, maple syrup and gelato!

Friday, May 7th from 3-6pm Saturday, May 8th from 9-Noon

Hosted by Minglewood Eats and Treats 60 105th Street Deer Park, WI 54007 Watch for signs!
 

Our gyro meat can be used for more than just sandwiches!
 
Gyro Salad
4 servings
 
Ingredients
1 – pack of Gyro meat – (order our Cylon Rolling Acres gyro here) 
8-10 cups of greens or lettuce mix
1 jar of black olives
½ of a white onion, sliced
1 cup of feta cheese
1 – tomato, sliced 
 
Dressing options:

• Tzatziki  sauce – recipe here 
• Or use a Mediterranean vinaigrette 

 
Flat or pita bread (flat bread/ naan recipe here) 
 
Directions:

1. Split the lettuce into four bowls
2. Add black olives, onion, feta cheese and tomato to your liking
3. Pan fry the sliced gyro meat on low, just enough to warm up the meat. It is already pre-cooked, so take care not to overcook it.
4. Cut the gyro slices into small pieces and split amongst the four bowls.
5. Top with tzatziki sauce or a Mediterranean vinaigrette

 
Related recipes:

• Easy Tzatziki Sauce Recipe
• Easy Naan Recipe for Bread Machines

 
Just want gyros? No problem! Find our recipe here 

​A BIG thank you again to Lakewinds Food Co-op, last season we were honored to be a recipient of its annual grant program. The grant helped fund the purchase of a refrigerated trailer for our farm, making it easier for us to transport meat from our butcher back to our walk-in freezer on the farm. The video highlights the grant recipients, including our farm.

Here's a run through of what's in my kidding kit and other supplies I have on hand so I am ready for when baby goats arrive on the farm.

Goat Birria Tacos
Serving: 16-20 tacos/4-8 servings

This recipe uses this goat birria stew recipe as the foundation for the tacos
Ingredients

• 1 cup of goat birria meat from the stew ​recipe here
• 1 cup of broth from the birria stew
• 16-20 corn tortillas
• 2 cups of shredded Monterey Jack cheese
• 1 ½ cup of Cotija cheese
• 1 small onion, chopped
• 1-2 tbs butter for frying tortillas
• Cilantro for garnish
• 2-4 limes

 
Instructions:

1. Heat a frypan to medium heat, place a portion of the butter in the pan. You will continue to add butter to the pan as you keep making tacos in batches. Once the butter is melted, place tortillas flat to fill the pan. Depending on your pan size, you may be making 2-3 tacos at a time. 
2. Place small amount of the cheeses on half of each tortilla, then a layer of meat, followed by a second layer of cheese. Then fold over the half of the tortilla without filling to create the taco. 
3. Once the bottom starts to brown, flip the tacos over to brown the other side. Add butter if needed.
4. Repeat this process until all the tacos are made.
5. Heat the birria broth and serve in small bowls for dipping tacos.
6. Garnish tacos with additional Cotija cheese, onion, cilantro and a squeeze of lime. 

Serving: 1-2
 
Ingredients: 
This recipe uses leftovers from this goat birria stew 

• 1 pack of ramen noodles
• 1 ½ cups of broth from the stew
• ½ cup of water
• ½ - 1 cup of left-over shredded goat meat from the stew
• 1-2 eggs
• 1 – green onion, chopped

 
Other toppings: 

• Fresh cilantro

• Lime
• Sour cream
• Cheese
• Tortillas on the side

 
Instructions:

1. Reheat the broth, water, meat and the white part of the green onion in a pot, mix to combine. Heat to a boil, then reduce to a simmer on low
2. While that pot is heating, in a second pot, heat water to a boil.
3. Crack the egg(s) and slowly slide into the same pot. As the egg white sets, turn off the heat.
4. In the second pot cook the noodles as the instructions say on the package. Once complete, drain.
5. Transfer the reheated stew and eggs into a bowl. Add the noodles.
6. Top with an additional topping, such as cilantro, lime, cheese, sour cream, green onion tops

Ingredients

• 3 Tbs. poblano chili powder
• 5 dried guajillo chiles, halved with stems and seed removed (substitute with fresh if desired)
• 3 lbs. bone-in goat stew meat, roast, leg or shanks order your goat meat here
• 1 Tbs. sea salt
• 3 Tbs. avocado oil 
• 1 onion chopped
• 1 – 28 oz. can of crushed tomatoes 
• ¼ c of white vinegar
• 2 ½ Tbs. minced garlic from a jar
• 2 Tbs. fresh ginger, grated
• 2 tsp. of oregano 
• 1 tsp. cumin
• 2 tsp. white sesame seeds
• 2 cloves
• 1 cinnamon stick
• 2 bay leaves
• Fresh cilantro
• Lime

 
Instructions:

1. Pre-heat oven to 325 degrees.
2. Toast the chilies in a pan on medium-high heat, about a minute per side. Once finished, put chilies into a bowl, cover with 2 cups of boiling water and set aside.
3. Use the same plan to lightly toast the sesame seeds. Set aside in a bowl.
4. If using larger cuts of meat, cut meat into 1-2 inch cubes. Rub with salt. 
5. Sear the meat in the avocado oil, browning all sides of the meat. As the meat finishes, put on a plate. 
6. Cook the chopped onion in the same pan and oil until translucent and edges are browned. Set pan aside.
7. In a blender, place the toasted peppers and liquid, along with the tomatoes, pepper powder, vinegar, garlic, ginger, sesame seeds, cumin, cloves and oregano. Blend until smooth.
8. In an oven-safe pot, add the meat, onions and blended pepper mixture. Stir and add the cinnamon stick and bay leaves. Add at least 4 cups of water. Add more if the meat is not fully covered.
9. Cover the pot and cook for about 5 hours until the meat is tender and can be easily pulled off the bone.
10. Remove bones and serve with cilantro, lime and a side of tortillas or rice.

The stew is now ready for other recipes: Use the meat and the stew broth for birria tacos (recipe), ramen (recipe), pizza or other dishes. 

Recipe adapted from Tejal Rao and Josef Centeno. 

CUSTOMER FEATURE: Appetite for Change. This Minneapolis-based non-profit is one of our newest partners. Its mission is to use food as a tool to build health, wealth, and social change in North Minneapolis. The organization brings people together to learn, cook, eat and grow food, creating change that lasts.
 
Access to fresh food has been a longtime challenge for North Minneapolis. At one time there were many grocery stores in the community, now there are mostly fast-food places.  The one grocery store remaining was shut down for several months due to damage from the George Floyd protests. 
 
Appetite for Change co-founders Princess Haley and LaTasha Powell recognized chronic health conditions are often linked to a poor diet. If a community has limited access to fresh food, it makes it more challenging for folks to heal and overcome these health concerns.
 
“If health is linked to how we eat, and people in [our] community have little access to fresh food, they cannot be well in other ways,” said Haley in a recent Minnesota Public Radio story.
 
Since the pandemic, Appetite for Change has been partnering with Minnesota Central Kitchen and Loaves and Fishes to provide free community meats for North Minneapolis and the Twin Cities at large, producing 7,500 meats a week. 
 
In addition to its own farm plots, Appetite for Change also sources ingredients from other regional farms. Appetite for Change kitchen manager and chef Jim Pfeffer recently used our goat meat with several recent community meals: dirty rice featuring goat offal and goat curry served with corn on the cob and coconut rice (see in photos). 
 
Appetite for Change offers a variety of programs, including

• 7 farm plots across North Minneapolis, which the fresh fruits + veggies are distributed to the community
• Community Cooks: workshops on preparing and enjoying new ingredients and recipes; 400+ homes receive Community Cooks Meal Boxes that go along with the workshops
• Training: Programs focused on leadership, urban farming, culinary, advocacy, job skills 
• Northside Fresh: Network of community members, organizations, and businesses working together for food justice in North Minneapolis

The organization also has several food ventures: Breaking Bread Catering + Café, Station 82 Drink + Eatery, and the West Broadway Farmers Market. 
 
To learn more about Appetite for Change and the compelling stories of its founders Haley and Powell, visit my profile link to read or listen to the feature MPR article, A garden is the frontline in the fight against racial inequality and disease by Yuki Noguchi. 

Learn more about Appetite for Change:

• Website
• MPR Story: A garden is the frontline in the fight against racial inequality and disease

Article source: MPR: A garden is the frontline in the fight against racial inequality and disease, by Yuki Noguchi, November 2020. www.mprnews.org/story/2020/11/27/npr-a-garden-is-the-frontline-in-the-fight-against-racial-inequality-and-disease

Prep time: 15 minutes
Cook time: 6-8 hours
Cuisine: Indian
 
Ingredients:

• 1.5 Tbsp garam masala (I use Ancient Indian Spice)
• ½ tsp cumin
• ½ tsp turmeric
• ½ tsp smoked paprika 
• 1 tsp sea salt
• ¼ tsp pepper
• 2 lbs. goat stew meat or goat shanks or goat leg/roast cubed (Cylon Rolling Acres)
• 2 Tbsp. butter
• 1 onion, diced
• 2 Tbsp. minced garlic (I use the refrigerated jar)
• 2 tsp. ginger
• 1 15 oz. can of tomato sauce
• 1/3-1/2 cup of coconut cream (I like Thai kitchen) more to mellow the heat
• Cayenne pepper as desired, for more heat

 
Serve with rice and naan (my bread machine flat bread/naan recipe here). 
 
Instructions: 

1. If using a leg of goat or goat roast, cut to 1-2 inch cubes. The recipe will take longer to cook if it’s not cut up.
2. Mix garam masala, cumin, turmeric, smoked paprika, sea salt, pepper and cayenne pepper (if desired for more heat). Rub the mix on the goat meat. Any remaining seasoning can be put into the slow cooker.
3. Heat the butter in a pan over medium heat. Sear most of the sides of the goat meat in the pan. As meat finishes, place pieces into the slow cooker. Depending on how much meat is used and the size of your pan, you may need to cook in two batches. 
4. Once the goat meat is seared, place the onion and garlic in the same pan. Cook until translucent and the ends are slightly brown.
5. Add ¼ cup of water in the pan with the onions. Scrape the pan to loosen any remaining seasoning or meat. Pour the mixture into the slow cooker. 
6. In the slow cooker, add the ginger and tomato sauce. Stir until well mixed.
7. Cook on low for 6-7 hours. More time may be needed for larger cuts of meat (up to 8 hours). If possible, stir 1-2 times during the cooking time. Cook until tender and the meat easily shreds with a fork. 
8. If your cuts of meat had bones, take out the bones as you separate any meat from the bones. 
9. Add the coconut cream. Use more cream for a mellower, less spicy flavor.
10. Serve over rice with a side of naan.

 
Adapted from www.thekitchn.com

​You may not believe it, but our goats do pretty well in the winter. In fact, our goats seem to do better with cold over heat and humidity. 

So how are we keeping them cozy with our current cold snap?

1: Keep the barn + shelters bedded down with straw. Keep layering it over the old stuff. It acts as insulation and as it breaks down it also gives off heat. 

2: Keep access to hay 24/7 to help keep their rumens (tummies) warmer. 

3: Keep up decent airflow in the barn/shelter. It can be tempting to try to keep the cold air out, but it can potentially do more harm. It can cause condensation and even lead to respiratory issues, which can be hard for goats to fully recover from. Keep them dry + away from drafts, then you're good