Monday, August 31, 2009

Hudson Valley Food & Wine Festival

Visit us at the Hudson Valley Food & Wine Festival September 12th and 13th at the Dutchess County Fairgrounds in Rhinebeck, NY.

We will be sampling and selling a variety of our fresh and aged cheeses as well as our Yo-goat for the kiddies and designated drivers!

Stop at our booth after you have sampled the bounty of wines from our region and pick up some delectable goat cheese to accompany your newest wine selections.

Come visit us at booth #104

Submit Your Recipe and Get Mentioned In Our Newsletter, All Recipes Submitted Will Receive A Special Coach Farm Gift!

Coach Farm's "As Fresh As It Get's" Award Winning Product's want to be a part of your Food Blog Community! We would love to share in the enthusiasm and would love to receive your best recipes using our award winning products. Just create it, share it and publish it in your blog forums. It's that simple. We are compiling recipes and we welcome all you millions of food bloggers as well as all of our readers to join in and submit your recipes. Send us a copy of your publishing and receive a special Coach Farm gift as a thank you!

Submit your recipe via e-mail to

Visit us at The New Amsterdam Village This September 4th-14th

In honor of celebrating the 400th anniversary of Henry Hudson's legendary voyage Coach Farm and it's award winning products are excited to give New Yorker's a taste of what our "As Fresh As It Gets" products have to offer. We will be in booths 8 and 9 from 10-7 PM. We look forward to seeing you there!

The New Amsterdam Village is located at Bowling Green Park, Broadway and Beaver Street New York, NY

Tuesday, August 25, 2009

Dr. Oz talks about goat milk

Let's talk goat milk!

Dr. Oz put much thought into this wonderful product while talking about the “Blue Zones” – four global hot spots where many people don’t just live to be 100, yet they live to be 100 in good physical and mental condition. In one of these hot spots, Sardinia, the citizens drink a bounty of goat’s milk, which researchers believe could protect against Alzheimer’s and heart disease.

We invite you to try our healthy, fresh Grade A goat’s milk and our delicious drinkable goat’s milk yogurt (Yo-goat) made fresh on our farm with pasteurized goat’s milk and active yogurt cultures. Nothing else. No stabilizers. No additives or preservatives of any kind. Try our new flavors today, plain, blueberry, mango peach, raspberry and strawberry. As Fresh As It Gets!

Tuesday, August 18, 2009

August is National Goat Cheese Month!

National Goat Cheese Month

The history of the production of goat cheese goes back beyond the time of the ancient Greeks to when the goat was first domesticated about 5000 BC. The cheese has always enjoyed a strong popularity and spread from the Mediterranean to Eastern Europe, Africa, South West Asia and India. The first settlers in America included goats in their inventory of dairy animals and the dairy goat has always been a presence on the typical American farm.

During the last decade there has been an enormous increase in consumer interest for domestic goat cheeses. The number of domestic goat cheese producers has increased dramatically and there are currently over 50 such producers in the United States. Thus, there is today, an extraordinary array of American Goat Cheeses. A cheese tray worthy of the name cannot in fact, be truly complete without a typical American made goat cheese, be it spiced or plain, subtle or fresh, resting next to its peers made from cows milk.

The variety and shapes and qualities of goat cheeses is matched only by the diversity of the American regions of their origin. Be it the hills of New England or upstate New York in Pine Plains; the countryside of the Virginias or Carolinas; the Mid-West or Upper Mid-West; from the Texas plains to the Rockies and on to the coastal valleys of the West Coast; each cheese reflects the individual terrain and local traditions of the area of its production.

In keeping with National Goat Cheese Month, Coach Farm strives to make the circle complete by bringing our production together with the end user of the product and connect every step in between. Try Coach Farm’s Award winning goat cheese’s today! As a gift to our valued customer’s, we are delighted to offer you some great new recipes to try, share and cherish!


Pizza dough from dairy case

1 cup of Coach Farm’s fresh curd

2 very ripe tomatoes or sundried tomatoes

Fresh basil leaves

1/2 c. shredded Mozzarella cheese

Olive oil

Unroll pizza dough and brush one side with olive oil. Put in grill oil side down. Watch carefully so it doesn't burn. Just leave on until it begins to puff up 4-6 minutes. Remove from grill. Spread olive oil on other side. On cooked side spread goat cheese to cover entire surface area. Decorate with basil and tomato. Sprinkle with Mozzarella cheese. Could also add meat (i.e. shrimp, pepperoni). Continue baking or grill until cheese melts


4 boneless chicken breast halves, skinned

4 oz. Coach Farm medallion

2 green onions, thinly sliced

3 basil leaves, shredded or 1 tsp. dried, crumbled

1 egg, beaten to blend

1/2 c. dry bread crumbs

2 tbsp. unsalted butter, melted

Preheat oven to 350 degrees. Pound chicken between sheets of waxed paper to 1/4" thickness. Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread chicken mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to serve. Dip chicken in egg, allowing excess to drip into bowl. Roll in bread crumbs, shaking off excess.
Place chicken in an 8" square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes. Serves 4.

Blueberry Goat Cheese Tart Recipe
40 min 10 min prep
· 2 four ounce fresh Coach Farm medallions
· 1/2 cup
white sugar
· 3
eggs, beaten
· 1 teaspoon
orange zest (grated)
· 1 teaspoon
· 1/2 cup
sour cream
· 1 cup
fresh blueberries
In a mixer beat smooth the goat cheese, sugar and vanilla, scrape down the sides of the bowl often.
Blend in the egg and again beat until smooth and scrape the sides again as you go along.
Add sour cream to the mixture.
Strain the mixture through a sieve and then add the orange zest.
Arrange the berries on a prebaked shortbread crust shell.
Pour the mixture into the crust and bake at 350°F for 30 minutes.
Note: You may use raspberries or other seasonal fruit, stay away from the frozen fruits.

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Monday, August 3, 2009

We're back at the Farmer's Market!

Come visit us at the "Community Markets" Farmer's Market in Larchmont on Saturdays and Park Slope on Sundays.

Stop by to take home some our fresh and aged cheeses, milk and Yo-goat!

Larchmont Farmers' Market Founded 2006 Sponsored by Village of Larchmont Metro North Parking Deck #3 off Chatsworth Ave. (Street Address: Near 1 Railroad Way) SATURDAYS 8:30 AM - 2:00 PM - RAIN OR SHINE MAY 30 TO DECEMBER 19, 2009

Park Slope Farmers' Market Founded 2004 Sponsored by the 5th Ave Merchants Association 5th Ave. and 4th Street in Front of JJ Byrne Park (Street Address: Near 337 5th Avenue) SUNDAYS 11:00AM TO 5:00PM - RAIN OR SHINE MAY 31 TO DECEMBER 20, 2009