The Weblog
This page contains news, event information, and other items added by the market managers.
Weblog Entry
The market is open for the week! We’ve been busy this week having our organic inspection, combining our Rye and baling straw, planting some buckwheat cover crop, and continuing with our jam and soap making. We can’t believe that July is almost over. We also said goodbye to the last of our goat kids yesterday… bittersweet.
The tomatoes and peppers are finally picking up production, as well as the okra. We might also have the first edamame Of the year in the store this week.
Place your orders for faster pick up or just swing in to see us Friday 4:30-6:30 at the farm of Saturday at the Sidney Farmers market!
Weblog Entry
We hope everyone is staying cool out there.
The Market is now open for ordering. We’ve finally uploaded some of our other produce so you can order our beets, eggplant, patty pan summer squash, eggs, etc. I might be adding some quantities throughout the week when I have a better idea what we’ll have! And the tomatoes are coming soon!!!
Open!
The market is now open for orders, and will remain so now through Thursday night!
This might very well be the last week for garlic scapes so get them while you can. And keep an eye out at the store or market during pick up as we might have some more beets and Spanish Black Radishes available!
Remember pick up can be at the farm store Friday evening 4:30-6:30 , at the farm Saturday morning 10-12pm or at the Market on Saturday. And for those that would rather shop in person than order online the store will only be fully set up Friday’s 4:30-6:30.
Please let us know if you have any questions.
Good Bye Goat Kids, Hello Hot and Humid Weather
We’ve sent 8 of our goat kids off to their new homes this week. The farm definitely seems a bit quieter without them around but it has given us a little more time to focus on other tasks.
This week we’ve finished planting the fields, the first cutting of beautiful green hay is in the barn, the tomatoes are almost all strung, and new batches of soap are curing.
New items listed on the market include: the first of the garlic scapes (with plenty more to come), a few heads of broccoli, and the first cutting of our basil patch.
And for those adventurous souls, I am also adding a couple “I’m Feeling Lucky” Options. If you pick one of these it will work similarly to our old CSA pick ups where we will put together a box for you, based on what we have available. We will do our best to make it diverse and delicious.
As we’ve done in the past, please leave us a comment if something is “sold out” that you really wanted. We will do our best to fill your order if we can.
Thanks. See you all soon!
Out Planting Has Begun
This is just a quick reminder that the market is now open for orders! Please order by Thursday night if you would like to pick up at Vin&Joy on Saturday, or by Sunday night if you are picking up at the farm on Tuesday.
I also wanted to let everyone know that Vin&Joy also has curbside pick up available at the same time so check out their shop and place your orders. It’s a great way to get Mother’s Day gifts, birthday presents, new clothes for yourself! Support small stores and local businesses in these trying times instead of always turning to Amazon!
Farm News
Work on the farm is ramping up. Not only are the fields getting plowed in anticipation of planting corn soon, but we’ve also started out-planting some of our starts. The Dino and Purpurkal Kale and Swiss Chard are in the ground with tatsoi, chinese cabbage, broccoli, and cilantro going out tomorrow! It won’t be long now til we are all eating fresh greens again. And the garlic is looking amazing. It’s time to clear out any remaining jars of garlic scape pesto out of the freezer in anticipation of new scapes only a month away!
Events
Unfortunately, it’s pretty obvious we will not be having a soap making class this spring like originally planned. Hopefully by the fall…or next spring we will be able to do that.
We also are sad that we are not able to welcome everyone to the farm to see all the goat kids and experience their crazy antics – so make sure you are following daily videos and pictures of them on either our Grumpy Goat Experiment instagram or facebook page. We will only have them around for entertainment for another month :(
And this week’s GOAT OF THE WEEK is Pepper! She is the super cute twin of Dotty – both of whom rock the white speckled ears. She’s been a little on the shy side – playing hard to get. This week she is finally coming out of her shell and getting into the neck scratches.
We're back and open for ordering!
Grumpy Goat Experiment
How to contact us:
Our Website: grumpygoatexperiment.org
On Facebook: www.facebook.com/grumpygoatexperiment
Or email us at grumpygoatexperiment.gmail.com
Market News
We’re back from a lovely, quiet week on the farm, feeling rejuvenated and ready to get baking. We’ve spent ample time doting on the goat kids (all of whom are now reserved), started more seeds in the hightunnel, bagged lots of black beans, finally started working on getting the end walls and plastic put on the little high tunnel, and continue to search for mushrooms in the woods to no avail.
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Recipes
Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Grumpy Goat Experiment products, so we can try it too!
Market News
We will not be in Sidney this week but are taking orders for Tuesday’s farm pick up! Please get your orders in by Sunday night. We will have our next Sidney pick up at Vin&Joy on April 25th (please wait to order til the 21st!). Thanks.
Thanks for supporting local during these crazy times!
Easter Break
One more pick up til our Easter Break!
To Contact Us
Grumpy Goat Experiment
04687 Southland Rd
New Bremen, OH 45869
grumpygoatexperiment@gmail.com
grumpygoatexperiment.org
Recipes
Roger’s Black Bean Dip
A hearty, filling, and addictive bean dip acquired during one of my parents diving vacations. From Cook’in Little Cayman
Serves: I’d like to say 4-6 people….but I could probably eat it all myself!
30 oz cooked black beans (~1 1/2 c dried beans)
1 cup medium/hot salsa
4 oz cream cheese, softened
2 tbs minced garlic
1 bunch fresh cilantro
1 tsp fajita seasoning
1. Cook your Grumpy Goat black beans. I use the instant pot on high pressure for 20 minutes. If you don’t have one soak your beans overnight and then boil for about 1.5 hours or until soft.
2. Combine all ingredients in a food processor and blend until smooth.
3. Serve with tortilla chips and a margarita
You can’t go wrong with black beans! It’s not pretty but it is delicious.
Market News
So we will be having a market pick up in Sidney in front of Vin & Joy on Saturday, however there will not be any pick ups next week (sorry no Tuesday pick up). We’ve been slammed with bread orders the past few weeks so have decided to align our week off with the Miami County Locally Grown Vacation in which we also participate.
We appologize for any inconvenience.
Besides baking life continues to be busy on the farm. Matt has been continually starting seeds some of which will soon be put in the ground. The kale, chard, brocolli, cilantro, cauliflower, dill, chinese cabage, and pac choi are all nicely sized and the tomatoes, peppers, eggplants, and okra aren’t far behind. We have also been spending amply time with our 13 goat kids. It’s a tough job but someone has to do it. We are trying to make sure they are nice and friendly for their new homes come June.
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We have also seeded the clover (can never have too much hay) and will reseed some of the hay field this week. This 70 degree weather makes us feel like we are behind on our planting…but then we remember it is just April. We hope that you are all enjoying some ‘down’ time and are staying happy and healthy.
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!
The Kids are here!
Grumpy Goat Locally Grown
How to contact us:
Our Website: grumpygoatexperiment.org
On Facebook: www.facebook.com/grumpygoatexperiment
Market News
The kids have finally arrived! Well some of them anyway. To date we have had two beautiful sets of twins. We are eagerly awaiting the rest of the kids….it will be nice to someday get a full night of sleep again. But for now we will continue to monitor the barn cam at all hours of the day.
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We will continue to update you and our facebook page with any new arrivals. You are more than welcome to come visit them while picking up your orders as well. We would like them to be well socialized! There is nothing new added to the market this week though mark your calenders as we will be set up on Saturday March 21st at Murphy’s Sip and Shop in downtown Sidney. It’s from 11-3 and will be a great time to grab lunch a visit some local vendors. We have lots of soap right now…aka Corvid-19 repellant! Stay healthy and happy this week.
And the Wait Continues
To Contact Us
Grumpy Goat Experiment
04687 Southland Rd
New Bremen, OH 45869
grumpygoatexperiment.org
grumpygoatexperiment@gmail.com
Recipes
Honey Roasted Peanuts
This is a recipe we tried this week using our own honey and crushed red pepper. Be careful – it is so addicting. The next time I make it I might try it without the added sugar as I think it would still be amazing without it.
If you would like to go to the original recipe we found it on this website https://www.thespruceeats.com/honey-roasted-peanuts-521170?utm_source=pinterest&utm_medium=social&utm_campaign=mobilesharebutton2
Ingredients
• 2 tablespoons butter
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 2 teaspoons salt (divided)
• 1 pound peanuts (preferably raw)
• 1/4 cup granulated sugar
1/2 tsp crushed red pepper (optional but amazing)
Steps to Make It
1. Gather the ingredients.
2. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
3. Preheat the oven to 325 F (160 C).
4. Place the butter, honey, vanilla, cinnamon, red pepper, and 1 teaspoon salt in a large microwave-safe bowl and microwave until the butter is melted, about 45 seconds, stirring halfway through. Once melted, stir until the liquid is smooth.
5. Add the peanuts to the honey mixture and stir until they’re all coated.
6. Pour the peanuts out onto the prepared baking sheet and spread them into an even layer.
7. Bake the peanuts for a total of 20 minutes, stirring every 5 minutes to prevent burning. The peanuts at the edges will brown faster, so it’s important to stir regularly to get an even roasting.
8. Once the peanuts are golden brown, remove them from the oven and stir again to distribute the honey on the baking sheet.
9. After a minute or two, sprinkle the granulated sugar and remaining 1 teaspoon of salt on top and stir again, to give them a bit of texture.
10. As they cool at room temperature, stir occasionally, to break up any big clumps.
11. Once the peanuts have cooled completely, place them in an airtight container or plastic bag and store them at room temperature.
Tip
• It’s best to use raw nuts in this recipe, but if you can’t find raw peanuts, use nuts with as little processing and salt as you can find.
Market News
Work has rapidly been picking up on the farm. Though we are still waiting on goat kids to be born, we are now able to view the barn with our Goat Cam. This is fantastic for reducing our late night trips back to the farm to check on the expectant moms. We hope to someday have the camera accessible for public viewing – especially when the kids are all bouncing around.
We have also been continueing on with our maple syrup production. We have now surpassed our all time high last year of 22 gallons. There was a large batch that darkened quite a bit and will be great for those that love intense maple flavor. I still like the dark on pancakes but this batch will be particulary good for baking and cooking where maple flavors are often lost.
More soap is curing this week with a beautiful batch of lime basil. The soap trunk looked beautifully full for our first outing of the year at the Toxic Beauty showing. It was a very eye opening documentary exposing the lack of regulation in the beauty industry. We urge everyone to see it at some point. Our next in person market will be in Troy on the first Tuesday of April at the Miami County Locally Grown Virtual Market.
And lastly we thought you would all be thrilled to know that the planting has commenced. We have a couple dozen trays of seeds getting ready to germinate. It won’t be long now til we are all eating fresh, organic vegetables again.
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I don’t think we have anything new to add this week…though look for our Deliciously Dark Syrup, and sourdough bread coming on soon. Thanks to all our great customers.
Coming Events
I still haven’t scheduled the soap workshop but am still planning for April. I will let you know as soon as it is arranged!
We thank you for your interest and support of our efforts to bring you the healthy food and local handmade products
Grumpy Goat Market Open for the Week
Only one more week!
To Contact Us
Grumpy Goat Experiment
04687 Southland Rd.
New Bremen, OH 45885
Grumpygoatexperiment@gmail.com
Grumpygoatexperiment.org
Recipes
Sourdough Crackers
These are thin, crisp, melt in your mouth crackers perfect when needing to use up some of your sourdough discard. From RebootedMom.com
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 150-175 crackers
Delicious sourdough crackers made simply and easily with sourdough discard or unfed starter and seasoned with your favorite herbs!
Ingredients
2 C. sourdough starter (discard – can be unfed) 2 C. all purpose, unbleached flour + additional for rolling out 2 tsp honey 1/2 C. butter, softened (not melted) 2 pinch baking soda 2 tsp salt herbs, seasonings of choice ( I love Rosemary, Sea Salt, and Hot Pepper) additional: sea salt for seasoning, olive oil for brushingInstructions
Preheat the oven to 350 degrees F. Combine sourdough starter discard, flour, honey, butter, baking soda and salt in the bowl of your KitchenAid mixer. Mix until combined – add additional flour as needed (1 Tbsp at a time). Dough should be sticky but not too wet. Dump the dough out on a floured counter. Shape it into a log. Cut the dough into six even sections. Roll out one section at a time, covering the others with a damp rag. It’s best to roll out each section on a new piece of parchment paper. Roll to 1/8 inch thick (thinner is better). Brush with olive oil or spray with a mister. Season with sea salt and your herbs of choice. Cut into squares (cracker-size). Lift the parchment and set it on a cookie sheet. Repeat with with each section. Bake at 350 for 12-13 minutes until lightly browned; rotate trays halfway through baking. Allow to cool, and store in a tightly covered jar or container. Should keep for 3-4 days (though they probably won’t last that long!)Market News
We have been busy on the farm with the incredible Maple season we are having. We have already bottled 22 gallons of syrup (equal to our all time high that we bottled in 2019) and we are still boiling!
We have also spent some time this week prepping the high tunnel and trying to repair the heater so that we can start some seeds soon, and have been arranging some birthing pens in the barn with the expectation that kids could arrive in about a week!
Also, we’ve been continueing to make soap, jam, and lip balm in anticipation of a busy year.
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New this week on the marketplace are the Sourdough Crackers (with Rosemary and Sea Salt). I have also added a newly ready batch of Goat Milk Fir, Sage, Cedarwood soap and some CVM roving for all you hand spinners out there.
Coming Events
Stay tuned for a Soap making class I hope to hold in April. More details to come soon!
We thank you for your interest and support of our efforts to bring you healthy, fresh, food and locally produced goods!