Winston-Salem Discoveries - Cobblestone Farmers Market popular with local chefs
Kathy M. Newbern and J.S. Fletcher
you’re a fan of the farm-to-table movement, pesticide-free produce and
fair trade and are going to be in the Winston-Salem area, you’ll
definitely want to check out Cobblestone Farmers Market run by
delightful mother-daughter team Margaret and Salem Norfleet Neff.
if, like us, you love super fresh ingredients artfully blended by
expert chefs, you'll also love this market because the rising stars on
the Winston-Salem culinary scene can be spotted here loading up their
eco-friendly bags and baskets.
We had the pleasure of exploring
this delightful destination on a perfect, Carolina-blue-sky Saturday.
The market, which is open through Thanksgiving, then reopens in April,
operates Saturdays 9 a.m.-noon at Old Salem Museums & Gardens
(another delightful outing, so do both when you’re in town) and
Tuesdays 10 a.m.-1 p.m. in downtown Winston-Salem at the Milton Road
Center for the Arts.
Between Thanksgiving and spring, look for
pop-up markets around town and you can always follow the action on the
market’s facebook page: https://www.facebook.com/CobblestoneFarmersMarket. The market, incidentally, was named by U.S. News and World Report as one of the best farmers markets in America.
and Margaret moved to the area from Chicago. There, they worked at the
co-op Green City Market. The Cobblestone market idea actually grew out
of Margaret and Salem’s other local business, Beta Verde, which they
founded in 2008. Through it, the duo produce locally sourced jams,
pickles and syrups. Salem told us their Frankly Fab Fig is a big seller
as is Thyme-ly Strawberry. Jams are $9 for eight ounces.
quickly realized that Cobblestone Farmers Market, which opened in 2012,
is the place to see and be seen around town on a Saturday. There seemed
to be as many dogs and strollers as adults the day we visited.
Meet some of the vendors we spoke with and learn about some of their products:
Glasscoe of Billy Place Farm was doing well with her green beans and
sold out of cut flowers at only $5 a bunch. Her farm, which dates to
the 1700s, offers heritage breed poultry for sale and raises St. Croix
Hair Sheep, which have no wool but rather hair that sheds. The farm
also raises Muscovey ducks and guineas. The farm’s fresh eggs are
popular at market.
•Johnny Blakley of Buffalo Creek Farm and
Creamery was offering several varieties of their farm fresh goat
cheese. He noted, “I’m working on my holiday flavors - pumpkin and
orange-cranberry and maybe peppercorn.” The farm has 65 goats in all
and is Forsyth County’s first farmstead dairy in 60 years.
Clifford of Camino Bakery located on West 4th Street downtown. During
our long weekend, we later popped into the bakery for a bite. This very
popular eatery - actually a café/bakery/bar spot has lots to choose
from and both indoor and outdoor seating.
•A team from Krankies
Coffee was pouring for the crowd, creating individual drip coffee by
the cup (see the slideshow). This locale roaster’s claim to fame is
their gas-fired drum roaster handmade in Greece. We can’t mention
Krankie’s without telling the story of Camino Bakery because this side
note says loads about the camraderie and support among local
businesses. The team behind Krankie’s had given the proprietor of
Camino’s some space at their location and also sold her brownies,
cookies and more. She did so well that she had to move to the bigger
digs described above, where Camino’s just celebrated their second
•Cindy Shore of Sanders Ridge Vineyard and Winery
Organic Farm explained the farm’s been in her family 167 years having
formerly produced tobacco, cattle, timber and grain on the 150 acres.
The move to wine production came 12 years ago “to keep the farm in the
family with something the kids would be interested in doing.” We
sampled and liked the 2011 Viognier selling at the market for
$20/bottle. A tasting of five wines was $5.
If You're Going: More than 20 vendors participate at Cobblestone, which has an extended family vibe. For a full list, visit http://www.oldsalem.org/farmersmarket.html, and to find out more on accommodations, dining and attractions in the area, go to www.VisitWinstonSalem.com
Our farm was featured in the July 12, 2013 edition of The Weekly Independent
Life at Buffalo Creek Farm and Creamery
Johnny and Robin Blakley of Buffalo Creek Farm, Guest Writers
is our day off on the farm. It is normally an easier work day for
us. Milking began this morning at 7AM. While I hand milked
the girls, Johnny worked in the cheese cave. He had to rotate and
turn every wheel of cheese and fill up the humidifiers, which keep the
cave at a constant humidity of 90 percent. Some of the wheels
needed waxing, so he plugged in the crock pot to heat the wax so it
will be ready to use this afternoon. Our Farm Store opens
at 1PM on Sunday, so Johnny cut fresh samples of our raw milk aged
cheeses for sampling. After I completed the milking, the milking
parlor and milk processing room were cleaned and the buckets
washed. Normally, we treat ourselves to breakfast out at a local
restaurant on Sundays; but, today our son, Andy, arrived with his
family soon after the cleaning was finished. Johnny joined them
for a two and a half hour one way road trip to an Open Farm Day at
North Carolina’s only Grade A dairy. I stayed behind to run the
Farm Store and fed the goats, sheep, chickens and our guardian animals
- - the llamas and two Great Pyrenees dogs, Scout and Spook, before the
store opened. Johnny will feed the rabbits that we raise for hunt
training and meat when he returns. I made a quick trip to
Walnut Cove and picked up a late breakfast before heading back to the
farm in time to open the Farm Store at 1PM. Usually we have
another local Germanton farm set up and sell their produce on Sunday
afternoons at our Farm Store but they were unable to come this
week. The afternoon was spent helping customers in the store,
sampling cheese and talking about the farm. After closing
the store at 6PM and before dark, I went out again to check the goats,
gather and wash eggs and feed the milking does grain and alfalfa
hay. A little later, the crew returned from their trip telling me
everything they had seen and done on their excursion to the
mountains. They brought back two surprises for me - - a T-shirt
for the ADGA Convention that will be held in Asheville in October and a
bottle of goat milk from the dairy! A few hours before
bedtime were spent on breeding plans for the does. It will not be
long until it is time to breed the girls so they will kid in January
and February. This year, I’ll have lots of new mamas and I’m
anxious to see those new udders and the new kids too. The
babies are cute but they bring more work to the farm with bottle
feeding, vaccinations, disbudding, etc. We always hope that we
will get that one special kid who will develop into a great milker in
years to come.
On Monday, milking began again at 7AM and the
routine of working in the cheese cave and cleaning the dairy is a daily
job. Monday proved to be a damp, overcast day and the conditions
were just right for us to burn a large brush pile that had accumulated
over the winter months in our cow pasture. We had lots of brush
from cutting wood for our woodstove and tree limbs from the summer
storm just a few weeks ago. Burning continued until dark.
We were in a hurry to get this done today since Jury Duty awaited
Johnny on Tuesday. Thankfully, we found out at 5PM that he did
not have to serve and was able to plan some cheesemaking time tomorrow
as the bulk tank is almost full. Our Farm Store was open today
from 9AM until 6PM, where we met some new and returning customers who
purchased our farmstead goat cheeses and meats along with some of my
goat’s milk soap that I make. We also sold lots of local food
from farmers in the Germanton and King areas too. This afternoon
I made a few calls to meat processors and made several appointments to
have a cow and two lambs butchered and to have half of our meat
chickens harvested too. Before dark, I went out again to check
the goats, gather and wash eggs and feed the milking does grain and
alfalfa hay. More time tonight was spent on updating our
website. We’ll be unveiling a new, updated site in a few days
with lots of new pictures and information. Our daughter, Erin, is
our Web Nanny. She keeps our website current, monitors our farm’s
e-mail and Facebook business page so that any questions or comments can
be answered in a timely manner, writes the farm’s blog and she keeps
our video in the Farm Store up-to-date. Erin is also
constantly searching for marketing ideas for the farm. Even after
all of that, she maintains an on-line business,
www.DinnerTimeChimes.net through which she makes lots of handmade farm
items that we also sell in our Farm Store and works a full time job
On Tuesday, milking began again at 7AM
and the bulk tank chiller was full of milk - - 30 gallons worth.
Time to make cheese! Today Johnny made Rock House. It
is one of our raw milk aged cheeses with a parmesan taste. This
cheese will go into our cave and it will be ready to cut and sell in 60
days. We named the cheese Rock House after a Stokes County
landmark built in the 1700’s. Making cheese is an all day
event. Today was also the day that I have to pull our monthly
milk samples from our bulk tank chiller to send to Raleigh to be
tested. The lab tests for milk quality and ensures that there are
no antibiotics in our milk along with other checks. The
samples were pulled, packed in a cooler and shipped overnight for
testing on Wednesday. While Johnny was down in the dairy, I ran
the Farm Store, fed all the animals and mowed the grass in between the
rain showers. I closed the store at 6PM and before dark, I went
out again and checked the goats and chickens. Since we didn’t
make fresh chevre today, we don’t have to spend additional hours this
week flavoring and packaging. It is a light week for cheesemaking
After milking on Wednesday, we started
with the normal cheesemaking room checks and cleaning. Johnny
opened up the Farm Store at 9AM for the first customers and our
youngest helper, Ellie, arrived for the day. She’s our 3 year old
granddaughter who spends several days a week with us while her parents
work. After breakfast, Ellie and I fed the goats, sheep, chickens
and cows while Johnny began loading the car with our cheese, soap and
recycled tote bags which I make out of livestock feed bags to go to the
King Farmers Market at the Stokes Family YMCA. There we are part
of a producer-only market where farmers grow what they sell.
While Johnny was away, Ellie and I ran the Farm Store. After
Johnny returned from the Market, we helped unload the car and put all
the unsold items away. We had a good day at the market!
Johnny cleaned the dairy and the remainder of the afternoon was spent
running errands for the farm - - bank, Post Office, feed store,
etc. I closed the store at 6PM and after supper, the goats were
checked, the eggs were gathered and washed, the milking does were fed
their dinner and I spend some time doing computer work - - social
media, updating our website, sending and answering e-mails, etc.
Tonight I spent some time searching for more round bales of hay for the
winter. We didn’t get enough bales from our first hay cutting and
we’ll be needing more for the animals during the winter months.
4 is a holiday for some, but not for us. Our routine is the same
and our Farm Store will be open for shoppers as usual. We see
lots of visitors on holidays and weekends from people going through
Stokes County to Hanging Rock and other local attractions. Ten
thousand cars go by our farm a day, and we hope that many of them will
stop, visit and shop. Normally, Ellie is here on Thursday; but,
since it is a holiday, she is with her family. We met with a
gentleman from Siler City this morning who came to purchase
several of my hunt training rabbits. We helped him select his
rabbits and load them for their trip back to Siler City before the
midday heat arrived. Johnny and I both spent the day sampling
cheese and talking about the farm with lots of new visitors.
After the store closed at 6PM, the goats and chickens were checked and
now it is our time to eat. This evening we enjoyed some of
our grass fed beef short ribs on the grill along with some fresh
corn and a salad. Of course, the salad was topped with our
feta! A cheesemaker friend in eastern North Carolina shared her
favorite cheesecake recipe with us to try using goat cheese.
Perhaps later tonight will be a good time to try it out and to be able
to let the family pass judgment on it too. Our dairy has an
inspected kitchen and this might be a good value added item for us to
add to our product line. Since we don’t have a market on
Thursday, today was our day to do all our grass mowing.
With all the rain we’ve been having, it is hard to get the mowing
Friday was Farmers Market day at Reynolda
Village in Winston-Salem! I was up early to get milking started
at 6AM while Johnny loaded the car with our coolers of cheese, soap and
recycled tote bags. The girls have a routine and they don’t
like their 6AM wakeup call - - and neither do I. This is an early
market for us that begins at 8AM with the majority of the sales
happening between 8 and 10AM. Normally our son, Andy, works the
market for us. However, today he had to work so I had to milk
earlier in order to be finished in time to open up the Farm Store at
9AM and for Ellie’s arrival. After the store is opened, Ellie and
I fed the goats, sheep, chickens and cows and then we got a chance to
eat breakfast ourselves. Johnny returned from the market
around 12:30. We unloaded what was left of the cheese, soap and
recycled tote bags along with all the tables, coolers, chairs,
tablecloths, information boards, etc. making sure that everything is
clean and ready for tomorrow’s market. He bought some nice bread
for us at the market today along with corn. After a quick lunch,
Johnny headed down to the dairy to do his daily cleanup and then he fed
the rabbits. After the store closed at 6PM, I gathered and
washed the eggs and did the nightly feeding. Tonight we went out
to eat at Olympic Restaurant in Walnut Cove and discussed Saturday’s
farm plans over dinner.
Saturday was Farmers Market day at
Cobblestone Farmers Market in Old Salem! It was an early morning
again for me to get milking started at 6AM while Johnny and our son,
Andy, loaded the coolers with our cheese and packed the car. This
producers-only market begins at 9AM. This market requires two
people from the farm at our table because of the volume of
shoppers. Last week more than 2,000 people strolled through the
market and this week it seemed as though there were just as many.
Lots of sampling and questions are asked about our farm’s practices by
people who want to know more about where their food comes
from. We explain that we are a local farmstead micro dairy
and how we are different from many other dairies. Farmstead means
that we milk our own goats and the cheesemaking is done by us on the
farm. We do not purchase outside milk. This is why it is so
important for us to take good care of our girls and to keep them
disease free. Without their milk, we cannot make cheese.
They are a valuable part of our farm! We invite everyone to visit
our Farm Store where they can visit the farm where the cheese comes
from and to view our Farm Store’s video showing the milking and
cheesemaking process. While Johnny and Andy were at the
market, Ellie and I ran the Farm Store and fed all the animals.
After Johnny returned from the market and cleaned up the dairy,
Saturday afternoon was spent making cheese deliveries to several
restaurants. The store closed at 6PM, and I checked the
goats, gathered and washed the eggs and fed the milking does grain and
alfalfa hay. Another week of markets is done. After supper,
we sat down and planned next week’s activities which include a visit by
a local 4-H group and children from Horizons Residential Care
Center. Another busy week is in store for us next week!
wraps up a typical week on our farm and we look forward to a leisurely
Sunday morning before it all begins again but we wouldn’t have it any
other way. If you are in the area, stop by or visit with us at
any of the three farmers markets we attend weekly. You can find
us at www.BuffaloCreekFarmandCreamery.com , on Facebook at
www.facebook.com/BuffaloCreekFarmAndCreameryLLC or reach us at
Buffalo Creek Farm and Creamery, LLC is a
licensed Grade B goat dairy located just off of Germanton Road on
Buffalo Creek Farm Road. They are a farmstead dairy selling raw
milk aged goat cheese, fresh chevre, brined and marinated feta along
with plain and flavored Farmers Cheese. Buffalo Creek Farm
received their dairy license in October 2012 for their aged cheese and
in March 2013 for their fresh cheese. They also sell grass
fed beef, pasture raised lamb, pastured chicken, pastured eggs and
goat’s milk soap along with other local products in their Farm Store
which is open Monday - Saturday 9 - 6 and Sunday from 1 - 6.
Our farm was mentioned in the July 11, 2013 edition of The Stokes News
Local girl wins farmers market drawing
The winner of the June drawing at the King Farmers Market at the Stokes Family YMCA was Ana Jennings of King.
Ana, daughter of Don and Paula Jennings, has been a loyal customer of the market for several years and her parents have been
avid local food supporters.
The monthly drawing is a new promotion for the market. For every purchase, the customer receives an entry for the monthly
drawing. The more purchases a customer makes, the more chances he or she has to win. The farmers of the King Farmers
all donate an item to contribute to the basket. This month’s basket
included berries, greens, carrots, garlic, potatoes and
more. The next drawing will be held on July 31.
The King Farmers Market is in its 15th year and is a producer-only market. All items sold must be grown or made by the farmer.
The weekly market is on Wednesdays from 11 a.m. to 1 p.m. at the Stokes Family YMCA.
Participating farms include Moser Manor, Enon Meadows Farm, In Season Garden, Felsbeck Farm, Alf Simmons Farm, Plum
Granny Farm, Salty Dog Farm, Buffalo Creek Farm and Creamery, and Greenberries Farm. The market specializes in fresh
locally grown vegetables, herbs, fruits, garlic, plants and fresh cut flowers plus eggs, jams, goats cheese, handmade soaps and
For more information about weekly items and events, visit the market’s Facebook page.
Our farm was mentioned in the Carolina Farm Stewardship Association's eNews August 2013
thanks to all members who submitted photos to our 2013 member photo
contest. We were blown away by the talent! Winners listed below have
photos hanging in CFSA’s new office! You can view all photos submitted here.
Congratulations to our winners:
Inter-faith Food Shuttle
Abby Van Buren
Our farm was mentioned in the August 9, 2013 post on Nik Snacks
Sweet Summer Luv Luv Festival // Local Love
two of Dr. Brownstone's Sweet Summer Luv Luv Festival was a marriage of
the best chefs in Winston-Salem. Chef John Bobby of Noble's Grille and Chef Mark Grohman of Meridian were both competitors of Competition Dining's Fire in the Triad, where Chef Bobby won the whole enchilada.
entire menu on Tuesday was was bursting full of local products. The
best thing about eating locally, but thinking globally, is having
seasonal produce at its peak. And I've eaten numerous dishes from each
chef and I think this night's menu was a moment of peak performance for
Smoked Pork Belly
Sitting atop a cream of bacon reduction of Foothills Brewing's Low Down Brown and confit of sunsugar tomatoes from Harmony Ridge Farms and a fresh Kellogg's Breakfast tomato, was a smoked pork belly from Cheshire Heritage Farm
in Seven Springs, N.C. Garnished with pickled romaine lettuce and black
pepper breadcrumbs, this dish was a hit and people were still talking
about it on Thursday night!
Pan seared foie gras
by Chef Grohman, we got a pan seared medallion of foie gras sprinkled
with smoked sea salt, sitting atop a brioche pain perdu (think French
Toast made with brioche bread), grilled local white peaches and a
rosemary champagne reduction.
Bourbon & molasses glazed Carolina Shrimp
by Chef Tim Grandinetti, we were served jumbo Carolina shrimp glazed
with bourbon & molasses which were on top of a green onion panna
cotta and garnished with liquid wasabi and charred corn kernels. An
unexpected treat, we also received a sushi roll filled with the
beautiful seared tuna from Night One of Luv Luv that did not go with
the shrimp, but Chef said he kept looking at the beautiful tuna
leftover and couldn't resist.
St. Croix leg of lamb presented by Chef John Bobby
this dish hit the table, I knew it was from Chef John Bobby. It had his
style all over it. In true Competition Dining style, I guessed
correctly and was proud to eat the lamb dish before me. We were
presented with agnolotti made from Lindley Mills
wheat flour, local chanterelle mushrooms, grilled local field peas,
smoked pearl onions, pickled mustard seeds and sliced petals of leg of
St. Croix lamb from Stauber Farm in Bethania, N.C.
Dry rubbed NC Bison flank
The hit of the night: Chef Grohman gave us dry rubbed grilled bison flank steak from Carolina Bison
near Asheville that was rubbed with cocoa, coffee, different chili
powders and a host of other things I can't remember right now, grilled
and set atop a spicy, fresh organic garlic scape chimichurri, patty pan
squash from Shore Farm Organics
in Yadkinville, N.C. and smoked creamer potatoes. The potatoes sent
every diner flying high. A former pilot himself, Chef Grohman simply
smoked the potatoes for a mere FIVE minutes before roasting them in the
oven to seal in all of the goodness with salt and pepper. Those five
minutes were one of the best 300 seconds of my life.
Goat cheesecake featuring Buffalo Creek Farm's goat cheese
wonderful finish to an amazing evening of amazing food, the dessert
needed confetti, sparkles and everything glittery to emphasize how
delicious it was. Featuring goat cheese from Buffalo Creek Farm and Creamery in Germanton, N.C. this cheesecake was the perfect means to an end. Accented with Texas Pete
hot sauce (made in Winston-Salem) macerated blackberries, rosemary and
a smoked honey comb glaze, the cheesecake was smooth, sweet and
satisfied any cravings I might have had at this point of the night. The
blackberries were a little spicy but tempered by the honey and the
sweetness of the cake. Thank you, Chef Grandinetti for putting this in
Our farm was mentioned in the August 10, 2013 post on The Carolina Epicurean
Five Days of Deliciousness
Spring House Restaurant, Kitchen & Bar, has been sharin’ the Luv in a big way during their 4th Annual Sweet Summer Luv Luv Festival, August 6 - 10, 2013.
night for five nights, dinner for seventy (+/-) is served out-of-doors
(while normal dinner service is served inside!). Luv Luv guests are
free to wander and watch grilling and plating action before servers
deliver each course to linen-covered tables under a lawn tent.
These aren’t just any dinners. Spring House Co-owner and Chef, Timothy Grandinetti (aka Doc Brownstone
- a respected grill meister in his own right), has invited talented
chefs, both local and from places as diverse as Toronto, Canada; St.
Louis, MO; and Orlando, FL to participate in this series of
These are all grill-centric meals cooked
on multiple outdoor grills and a special rig that had been trailered
down from Toronto. From what I could gather, that special rig has a
fire box at one end and six separate cooking sections: 3 grills and 3
smokers, all able to work at different temperatures.
Dinner Wednesday, August 7th, featured two well known Winston-Salem chefs, Chef Mark Grohman, of Meridian Restaurant, and Chef John Bobby (winner 2013 Fire in the Triad Competition Dining Series), of Noble’s Grill, cooking alongside Chef Grandinetti.
heady night for Winston-Salem, many power players were spotted under
the tent: Mayor Allen Joines; Visit Winston Salem President, Richard
Geiger; and Winston-Salem Journal Publisher, Kevin Kampman, among
Before dinner, beta verde
cured ham, egg yolk salad, and preserve-topped crostini appetizers were
served by mother and daughter co-owners, Margaret and Salem Neff.
Each chef presented two of the six courses.
John Bobby (His take on a BLT):
Heritage Farm Pork Belly with Confit Harmony Ridge tomatoes, Kellogg’s
Breakfast tomatoes, Foothills Brewery Low Down Brown Cream of Bacon,
Pickled Romaine, Sea Salt, and Black Pepper Breadcrumbs.
Seared Foie Gras with grilled local white peach, Brioche Pain Perdu,
raspberry champagne reduction, and smoked sea salt. If the first course
was a take on a BLT, this was a take on French Toast. This course was
paired with Foggy Ridge Serious Cider. We agreed with one of our table-mates who commented, “this cider is surprisingly fabulous!”
and Molasses Carolina Shrimp with charred corn, ginger, and green onion
“Panna Cotta” and liquid Wasabi. Pretty fabulous all around, but the
Panna Cotta with corn kernels in it was amazing.
Foothills Hoppy was paired with this course.
Stauber Farm St. Croix Leg of Lamb with Lindley Mills Wheat Agnolotti, local Chanterelle mushrooms, grilled local field peas, smoked pearl onions, pickled mustard seed, and shaved Meadow Creek Dairy Mountaineer cheese.
Of all the ingredients in this dish, the most commented on were the
grilled local field peas. Delicious! This course was paired with
Grilled Dry Rubbed NC
Bison Flank Steak with smoked creamer potatoes and Shore Farm Patty Pan
Squash, organic garlic scape chimichurri. Although we ate every bite,
some thought the bison was 1) a little tough, or 2) a little too salty.
What had everyone raving were the smoked potatoes! So different - Chef
was asked to explain how he got the potatoes to hold that flavor.
Creek Farm Goat Cheese Cake with Texas Pete Blackberries, raspberries,
and smoked homey comb glaze. Chef Grandinetti paired this course with a
delicious 2007 Taylor Fladgate Port. If there are any two things that
go together better than cheese cake and port, please tell me!
Tonight’s dinner ends this year’s Sweet Summer Luv Luv Festival, but next year’s is sure to be exceptional!
Our farm was mentioned in the September 4, 2013 post on Examiner
Our farm was mentioned in the September 13, 2013 edition of The Stokes News
Deborah Cox Stokes County Extension Director
What an absolute wild summer for farmers this year, trying to grow produce and crops in a season of rain. Our Extension Agents
crops, livestock, and horticulture have been fielding calls every day
with folks trying to work with difficult conditions. Our
are busy so they have found the will and the way to make it work.
Prices were a little bit higher than normal, but let’s all
hope the rain will not drown us next year.
Farmers thrive on hope and this month’s farm family certainly began their farming future on lots of hope. Randy and Sue Barnes
have been farming for a relatively short period of time on Mother Holtz Farm. Their story is one we will probably hear more and
more at the Extension office since they bought 17 acres in 2007 as they sought out blissful retirement options. Randy and Sue
have been married for 17 years, and Sue is so passionate about learning to cook and sew and recreate her life during retirement
that I think she could write a book on how to do it well.
Sue has had a lot of time to think about what makes a good life and how to reinvent yourself. Sue earned a Clinical Psychology
Degree from Wake Forest University and spent 20 years as a clinical psychologist with the Department of Corrections. Helping
to look at life as an opportunity to “do better” the next time is what
helps incarcerated men and women to look at all the
opportunities they have before them to start anew each day - a good reminder for all of us. Randy grew up in Randolph County
and met Sue through a mutual friend and it was a very good match indeed. Randy was the Facilities Director of a local substance
facility, as well as supervisor of maintenance, housekeeping, and
dietary services. They have two children from a previous
marriage, and two grandsons, ages 15 and 20.
While Randy enjoys working the soil on their farm, Sue has set her sights on becoming the best baker and jelly maker she can
be, and she has learned the lessons well. They farm three of their 17 acres in fresh produce. They have one-third of an acre in
muscadines, which prompted her jelly-making. Randy makes sure there is plenty of other produce to sell, such as sweet onions,
potatoes, many varieties of squash, eggplant, heirloom tomatoes, cabbage, sweet cherries and grapes. They work hard to
concentrate on making the farm sustainable and naturally-grown products. Randy has never been allergic to hard work.
The farm is named after Sue’s great grandmother Holtz. The recipe books got handed down through the generations, sparking
Sue’s imagination on canning and cooking with the extra produce they grew. Sue makes small batches of jelly and takes special
for groups who want a special treat for staff awards or special
breakfast presentations. You can find their products on the
Mother Holtz website or call them at 336-591-7595.
If you want to meet them face to face you can find Sue at The Pioneer Hospital Farmer’s Market on Fridays from 2 to 6 p.m.
until Thanksgiving) and the Kernersville Market on Saturdays from 7
a.m. to 12 p.m. Be sure to try any of her baked goods:
bread or muffins, chocolate zucchini bread, blueberry orange bread,
sugar free and regular jams, such as Loveapple jelly
(tomato jelly), apple jelly, grape jelly, or a decadent walnut jam for ice cream topping. Sue also carries homemade aprons and
bags she has sewn. Sue has experimented with gluten-free baked goods and has adapted the recipes. If you talk to her at the
market she will take special orders for those gluten-free and sugar-free products.
Sue has shared a recipe that can be used with cream cheese, but I like this recipe because she is helping promote another local
at Buffalo Creek Farm in Germanton by using fresh chevre (goat cheese)
in this recipe. This is a fabulous dish that I got to
sample at the market. Give this a try and it will soon become a favorite!
Swiss Chard Goat Cheese Casserole from the Kitchen of Mother Holtz
One bunch of Swiss Chard (or spinach )
1 cup of mild
1/3 cup melted butter
¾ cup of toasted bread crumbs
8 oz. fresh chevre ( goat cheese)
Dice stems and rough chop leaves of chard. Cook in 1/2 cup salted water until wilted. Drain and squeeze out excess
In food processor blend for 15-20 seconds: 1 egg, 1 cup of milk, 1/3 cup of melted butter, 1/2 cup of toasted soft bread
crumbs, dash of cayenne pepper, 1 tsp. anchovy paste (don’t skip this, as it gives it the pizzazz and flavor-unless you
have a seafood allergy, then add another spice).
Combine chard and blended ingredients.
Place in greased one-quart casserole, top with 1/4 cup of toasted bread crumbs. Bake in 350 degree oven for 35-40
minutes till bubbly. This dish is great with lamb, pork, and chicken dishes.
Thanks Sue and Randy - you have reinvented yourselves to be fabulous farmers, cooks, bakers, business-people, parents,
grandparents, and happily reinvented people in retirement. Job well done! There is hope for more Baby Boomers to follow your
FOR IMMEDIATE RELEASE
MONDAY, OCT. 14, 2013
Steve Lathrop, superintendent
N.C. State Fair Cheese Competition
N.C. State Fair announces winners of cheese competition
- Chapel Hill Creamery took top honors in the North Carolina State Fair
International Cheese Competition sponsored by the Whole Foods Market.
dairy’s Carolina Moon, a Camembert-style cheese, won Best of North
Carolina and Best of Show in the Open Class Soft Ripened cheese with a
score of 98.
Boat Shed Cheese of Victoria, Australia, won the
Best International Cheese with its Chelsea Blue, a Stilton-style blue
cheese, in the Open Class Hard Cheese with a score of 97.
Best of Show, Best International and Best of North Carolina each
received a platter, a rosette and a $50 check from the Whole Foods
This year, eight cheese makers submitted 36 cheeses for the competition.
judging took place Oct. 11. A team of six judges rated the cheeses on
technical and aesthetic merits using the American Cheese Society’s
point system: gold medal, 93-100 points; silver, 86-92; and bronze,
•Gold medal: Chapel Hill Creamery
•Gold medal: Chapel Hill Creamery
•Silver medals: Chapel Hill Creamery; Kilby Family Farm, Asheboro; Buffalo Creek Farms, Germanton
•Bronze medal: Paradox Farm Creamery, West End
Flavored Hard Cheese
•Silver medal: Boat Shed Cheese, Mount Martha, Victoria, Australia
Flavored Soft Cheese
•Gold medal: Goat Lady Dairy, Climax
•Silver medal: Chapel Hill Creamery
Smear Ripened Cheese
•Silver medals: Chapel Hill Creamery, Looking Glass Creamery, Fairview
Open Class, Soft Ripened
•Gold medals: Chapel Hill Creamery; Looking Glass Creamery, Fairview
•Silver medals: Goat Lady Dairy, Climax, with two; Looking Glass Creamery, Fairview
Open Class, Soft and Spreadable
•Silver Medal: Chapel Hill Creamery
Open Class, Semi-Soft Cheese
•Silver medals: Goat Lady Dairy, Climax, with two
Open Class, Hard Cheese
•Gold medals: Boat Shed Cheese, Mount Martha, Victoria, Australia; Chapel Hill Creamery
•Bronze medal: Looking Glass Creamery, Fairview
Goat’s Milk Fresh Chevre Cheese (Flavored)
•Gold medals: Goat Lady Dairy, Climax, with two
•Silver medal: Boat Shed Cheese, Mount Martha, Victoria, Australia
•Bronze medals: Buffalo Creek Farms, Germanton, with two; Paradox Farm Creamery, West End
Goat’s Milk Fresh Chevre Cheese (Unflavored)
•Gold medal: Goat Lady Dairy, Climax
•Silver medal: Holly Grove Farms, Mount Olive; Paradox Farm Creamery, West End
•Bronze medal: Buffalo Creek Farms, Germanton
Goat’s Milk Aged Cheese
•Bronze medal: Boat Shed Cheese, Mount Martha, Victoria, Australia
Sheep and Mixed Milk Cheese
•Silver medal: Boat Shed Cheese, Mount Martha, Victoria, Australia
American Originals Open Cow or Goat’s milk
•Silver medal: Goat Lady Dairy, Climax
•Bronze medal: Looking Glass Creamery, Fairview
cheeses in the contest will be on display in the Education Building
during the State Fair, which takes place Oct. 17-27 at the State
Fairgrounds. The Best of Show cheese and many others will be available
for sampling and sale at the Got to Be NC Dairy Products tent located
between the Jim Graham Building and Dorton Arena.
Our farm was mentioned in the October 14, 2013 Press Release from the N.C. State Fair
Buffalo Creek Farm and Creamery, LLC
Farmstead Goat Dairy
3255 Buffalo Creek Farm Road
Germanton, NC 27019