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Steamboat Island Goat Farm
A Farmstead Goat Creamery producing Artisan Raw Goat Cheese
(this new site is under construction... tune in next week. in the meantime,
read this article from the Olympian!)
from The OlympianPosted on Wednesday, May. 21, 2008 |
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Steamboat Island farm produces marvelous cheese By Mary Ellen Psaltis |
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It's a brisk, misty morning on the farm. The grass is dewy and the first milking is done. A few of the kids still need to be fed, and artisan cheese maker Jason Drew heads to the barn to bottle feed the baby goats that are wonderfully soft and cute.
Life on the farm is a never-ending stream of chores that support creating edible results - fresh cheeses that will delight your senses and tickle your taste buds. Steamboat Island Goat Farm may be small in size, but it is mighty in its ability to produce waxed wheels of tangy cheddar, creamy feta and Gouda. Researchers extol the benefits of eating goat's milk products over ones made from cow's milk because they are more effective at helping our bodies absorb nutrients such as iron, calcium, phosphorous and magnesium. Goat cheese also is leaner than cheese from cows. It has three fewer grams of fat per ounce. In addition to the health benefits, the cheese is produced locally, which greatly shortens the distance between production and your plate, thus reducing the amount of resources it takes to arrive at your home. And Drew's farming practices are sustainable, which means they are kinder to our environment. You can buy his cheese at the Olympia Food Co-op or at the farm, but visiting the farm requires a phone call to make an appointment. The uses for cheese are limited only by your imagination. Tiny cubes of feta give my green salads a creamy, tangy and slightly salty flavor. I also used both the cheddar and the feta cheeses on a pizza. With my homemade pesto, this was one of the best pizzas we have ever eaten. What was especially noticeable was that when the cooked pizza came out of the oven, there were no puddles or pockets of grease that had leaked from the cheese. The pure goodness Steamboat Island Goat Farm cheeses can be enjoyed by eating them all by themselves. However, a hearty cracker or fresh loaf of bread would turn such bites into a meal. These cheeses can go into sandwiches or be stacked with cut-up vegetables. Whatever dish you are cooking, you could use these lovely cheeses. If you select a young cheese, the flavor will be mild. As cheese ages, it develops sharpness. One advantage of using aged varieties is that using a smaller amount will still provide plenty of flavor. I am deeply appreciative that people like Jason Drew and his partner, Fern More, have the dedication and love to milk their goats twice a day and turn that milk into artisan cheese. We are lucky they live in our town. Life on the farm is hard work, but the taste of the result of that labor makes it worthwhile. If the temperatures are too warm for baking a pizza, cut up your cheese and place it with sliced cucumbers, tomatoes and a splash of olive oil. Top with basil and you will have a cool salad. Bon appetit!
Spread pizza dough on lightly greased pizza pan. Bake in preheated 400-degree oven about 5 minutes. Remove from oven and spread with a tomato-based sauce. Top with slices of cheddar and feta and sliced black olives. Bake for about 15-20 minutes. Add pesto after baking is finished. Thin slices of red onions are perfect for those who like onions. Or you can top this pizza with meat or other vegetables such as peppers or mushrooms. Mary Ellen Psaltis lives locally and eats globally. You can reach her at TheRecipeWriter@hotmail.com. Steamboat Island Goat FarmSteamboat Island Road, Olympia; 360-866-8568
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