One of the things that I have become convinced of over the last several years is the over processing of our food. Virtually everything Americans eat comes from a box, can, or package. I believe that the additives and preservatives added to the food, genetically modified ingredients, pesticide and herbicide residues, among a host of other things, take most of the goodness out of our foods. This applies to milk as well. Milk that you purchase at the store has been heated quickly (pasteurization) and pushed by strong force through a tiny screen (homogenization). This creates a liquid that is dead, and that needs to have vitamins added back because they are destroyed by the processing. Many experts believe that the pasteurization and homogenization of our milk is contributing to the high rates of heart disease, cancer, allergies and other illnesses. I'm sure no expert, but I've researched this and am convinced. Here's more: http://www.raw-milk-facts.com/Raw_Milk_FAQ.html.
The problem with all of this is that raw milk is illegal to buy or sell in Maryland. So, I bought my own goats. I can have raw milk, raw milk yogurt, raw milk ice cream and raw milk cheeses, both fresh cheeses and aged. Also, because I control how the goats are fed and handled, I know the milk is as good as it can be. And it is. It tastes like melted ice cream, especially early in the girls' lactation, when the fat is extra high. Nigerian Dwarf goats are prized for their especially sweet milk with high butterfat. My girls sure live up to their reputation.
I chose goats over a cow because I would have needed a lot more pasture for a cow, and I would have had way too much milk. Also, I didn't like the idea of having to handle a large animal. I chose miniature dairy goats because I have a very small pasture for them (only 1/5 of an acre) and I wanted them to have plenty of room. They do. I really love my little goats that only come up to my knee and weigh about 60-70 pounds. When one of them accidentally steps on my toe, it's no big deal. And that does happen. It would be a very big deal if a full grown cow stepped on my toe!!
The next event on our goat calendar is rebreeding in late October for Spring kids. Every year the does have to be bred in order to "freshen" the milk for another year. I'll give them two months off when they are "dry" (no milk), the last two months of their pregnancy. Then they'll give birth in the Spring, and I'll be off again for another year of delicious milk!
Today's Menu:
Breakfast: Uncured Bacon, Over-easy Eggs fried in butter, Gogurt with Fresh Blueberries
Main Meal: Green and Red Leaf Lettuce Salad with Crumbled Pecans, Sliced Spring Onions, and Sweet Oil and Vinegar Dressing (see June 8, 2009 post for recipe); Grilled Chicken Thighs with Homemade Seasoned Salt; Swiss Chard Bake
Evening Snack: Leftover Grass-fed Pot Roast (see June 9, 2009 post for recipe), Fresh Garden Carrots and Celery dipped in Sour Cream Ranch Dip, Wine, Goat Ice Milk with Chocolate Syrup
Swiss Chard Bake
1 1/2 lbs. Swiss Chard - cleaned, ribs removed, cut into small pieces
1/2 onion, minced
2 T butter
1 cup eggs, well beaten
1 cup whole milk
1/2 t. salt
few drops of pepper sauce
2 cups (4 oz) shredded cheese, or 8 oz. soft goat cheese
Melt butter in large skillet, add Swiss Chard slowly until all is in the pan and it has wilted. Cook for a few minutes until just tender. Butter a 2 quart casserole dish. Place the cooked Swiss Chard in the dish, sprinkle the onion over, and cover with the cheese.
Mix together the beaten egg, milk, salt, and pepper sauce and pour on top of the Swiss Chard, onions and cheese. Bake about an hour or so at 350 degrees until lightly browned and set.
Note: I like this recipe because I can use the abundant Swiss Chard from my garden along with my own onions, eggs, milk, and cheese!
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