Our farm was mentioned in the October 1, 2015 post on Loaves and Dishes
Chili-esque Bean Soup by Wendi Spraker
I Made My Chili with LAMB! I DID! (if you don’t have lamb, use hamburger)
chili-esque bean soup that you see in these photos is made with ground
lamb. I’m not kidding. It is DELICIOUS! I told you
that I went to Seattle last week for the International Food Blogger
Conference. I attended a session on Lamb done by the American
Lamb Producers. A Seattle chef shared with us how he prepares
lamb while a professional butcher showed us how to butcher various cuts
of meat. The chef and the butcher had prepared Pate and some type of
wonderful steak. It was so delicious that I can’t even remember
what it was called! I am going to include some of those photos
here - so if you are a vegetarian or even squeamish at all - please
just scroll quickly through the photos.
Anyway, I was so PUMPED about lamb that when I got home, I searched for a local producer using the American Lamb Website - you can find that HERE
- and was astonished to learn that someone VERY LOCAL to me sells her
own farm raised lamb at her very own shop! I visited Buffalo
Creek Farm and Creamery, LLC on Saturday and bought some ground
lamb. Please just consider looking for and trying some
lamb. Please buy local - I promise, it will taste better. I
will be posting more recipes in the future, today, I was just trying
the lamb in place of the hamburger. It was GREAT!
Chili-esque Bean Soup Recipe
Our farm was mentioned in the October 10, 2015 Press Release by the N.C. Department of Agriculture
Winners chosen in NC State Fair Cheese Competition
- BoxCarr Handmade Cheese took top honors in the North Carolina State
Fair Cheese Competition sponsored by Whole Foods Market. The dairy’s
Cottonseed cheese won Best of North Carolina and Best of Show, in
addition to winning a first place for Mixed Milk Cheese. BoxCarr
Handmade Cheese also won a first with it’s Campo smear Ripened Cheese
and ribbons in the Feta, Open Soft Ripened and Open Hard Cheese
categories. The Best of Show and Best of North Carolina receives a
Platter, a Rosette and a $100.00 check from the Whole Foods Market.
This year there were 11 North Carolina cheese makers competing and
submitting 44 cheeses!
The Judging took place Oct. 9. A team of
six judges rated the cheeses on technical and aesthetic merits using
the American Cheese Society’s point system: first place, 93-100 points;
second place, 86-92; and third place, 80-85.
Cheddar Styles: 1st Ashford Cheddar by English Farmstead 2nd Old Drovers Road by Looking Glass Creamery
Swiss: 1st Swiss by Chapel Hill Creamery
Mozzarella: 1st Fresh Mozzarella by Chapel Hill Creamery
1st Brined Feta by Buffalo Creek Farm Creamery, 2ndMarinated Feta and
Garlic also by Buffalo Creek, 3rd Flint Ridge Fat Mixed milk by
BoxxCarr Farm, and Goats Milk Feta also by BoxCarr Hand Made Cheese
Soft Cheese; 1st Smoked Round by goat Lady Dairy, 2nd Wolf River by
English Farmstead, 3rd Fig and Honey Chevre Log by Goat Lady Dairy
Ripened Cheese; 1st Campo by BoxCarr Handmade Cheese and a 1st for
Hickory Grove by Chapel Hill Creamery 2nd Lissome by BoxCarr hand Made
Open-Soft Ripened: 1st for Smoked Round by Goat Lady
dairy and a 1st for Carolina Moon by Chapel Hill Creamery, 2nd for
Rosie’s Robiola by BoxxCarr Hand Made Cheese and a 2nd for Ellington by
Looking Glass Creamery, 3rd for Hickory Creek by Paradox Farm
Soft and Spreadable: 1st for Fromage Blanc by English Farmstead Cheese,
2nd for Pumpkin Spice also by English Farmstead Cheese, 3rd Garbo
Serendipity by Celebrity Dairy
Open- Semi-Soft Cheese: 2nd Queso Fresco by Buffalo Creek Farm Creamery
Hard Cheese: 1st to Calvander by Chapel Hill Creamery, 2nd Bear Wallow
by Looking Glass Creamery, 3rd Lindale Extra Aged by Goat Lady Dairy
and a 3rd for Alessandra’s Aged Cheese by BoxxCarr Hand Made Cheese
Milk Fresh Chevre Cheese (Flavored): 1st Pimento Chevre by Holy Grove
Farms and 1st for French Kiss by Celebrity Dairy, 2nd for Balsamic Fig
and Honey by Holy Grove Farms, 2nd Herbal delight by Kilby Family
Farm, 2nd Firey Jalapeno Kilby Family Farm, 2nd Orange Cranberry Chevre
by Buffalo Creek Farm Creamery, 2nd Red Bell Pepper and Garlic Chevre
by Buffalo Creek Farm Creamery
Goat’s Milk Fresh Chevre Cheese
(Unflavored): 1st Plain Chevre by Kilby Family Farm, 1st for Pure
Chevre by Celebrity Dairy, 2nd Unflavored Chevre by Buffalo Creek Farm
Creamery, 2nd Fresh Chevre by Holy Grove Farms
Goat’s Milk Aged
Cheese: 2nd Silk Hope by Celebrity Dairy, 3rd St. Philips Raw Milk Aged
by Buffalo Creek Farm Creamery, 3rd Blue Chevrolait by Prodigal Farm
Sheep & Mixed Milk Cheese: 1st and Best of Show Cottonseed by BoxCarr Hand Made Cheese
American Originals Open Cow or Goats milk: 1st Field of Creams by Prodigal Farm
cheeses in the contest are on display in the Education Building in the
Cheese Contest Coolers. Many of these cheeses will be available for
sampling and sale at the “Got to be NC Dairy Products” tent during the
State Fair, Oct. 15-25. The tent is located between the Jim Graham
Building and the Water Fall.
Our farm was mentioned in the November 2, 2015 edition of the The Winston-Salem Journal
IN OTHER AREAS
Creek Farm and Creamery of Germanton was among top winners in the 2015
N.C. State Fair’s Cheese Competition. The farm entered seven types of
cheese in the competition and won one first place, five second places
and one third place based on technical and aesthetic merits using the
American Cheese Society’s point system. The winners are: brined feta,
first place; unflavored chevre, orange-cranberry chevre, red bell
pepper and roasted garlic chevre, marinated garlic feta and queso
fresco, second place; and St. Philip’s raw milk aged cheese, third
From left, Johnny and Robin Blakley of Buffalo Creek Farm
and Creamery of Germanton were among the winners in the 2015 N.C. State
Fair’s Cheese Competition.
Emma is the official greeter at
Buffalo Creek Farm and Creamery of Germanton, which was among winners
in the 2015 N.C. State Fair’s Cheese Competition.
Our farm was mentioned in the October 12, 2015 post on Loaves and Dishes
Our farm was mentioned in the October 12, 2015 post on Loaves and Dishes
Lamburger Gouda Mac by Wendi Spraker
dinner time around here resembles an episode of “Chopped”. We had one
of those nights this week. Halleluiah and DANG! Sometimes those mystery
ingredients can turn out a pretty darn good dish! Let me introduce you
to Lamburger Gouda Mac.
I know, I know. You might be under the
impression that we eat like royalty for every meal. (Laughing). I guess
that is true, if royalty eats hot dogs and pizza about once per week.
week, the fridge is nearly empty and no one has been to the grocery.
Someone didn’t even do the dishes last night. I’m not pointing any
fingers or anything. The kids are complaining, “There isn’t anything to
eat around here”, but somehow the sink fills up with dishes every day.
How can that be?
I don’t know - you probably don’t have those problems like I do.
anyway, it is time for dinner and I have NO idea what we are going to
have. The contents of the fridge look like that game show I mentioned
before. Let’s see, what can we make out of a pound of ground lamb, a
half a block of cream cheese, the remainder of the parmesan cheese
container, a stick of butter, some half and half creamer, a piece of
smoked Gouda cheese and a 1 lb box of noodles?
HELLO LAMBURGER GOUDA MAC!
dish came together in about 20 minutes and it fed FIVE HUNGRY TEENAGERS
and TWO HUNGRY ADULTS with a little left over. I managed to scrounge
enough green stuff together to make a salad and BOOM! Like Magic - we
Besides that, it was GOOD! So good, in fact, that I am
going to share it with you as if it were a dish I slaved over creating
for weeks and weeks and weeks. You would believe that, right?
that, I’ll leave you with some Lamburger Gouda Mac. And YES! You can
use Hamburger instead of Lamburger and it will be delicious!
As always, shop locally. This Ground lamb came from our local farmers and you can check out your local lamb producers at American Lamb. My local producer is Buffalo Creek Farm in Germanton, NC You can find them HERE
Lamburger Gouda Mac Recipe
Our farm was mentioned in the November 23, 2015 edition of The Stokes News
Small Business Saturday set for Nov. 28
small local businesses plan to set up outside Buffalo Creek Farm and
Creamery’s Farm Store on Nov. 28, 2015 from 10 a.m. to 4 p.m. as part
of their annual Small Business Saturday event. In addition to Buffalo
Creek’s farmstead goat’s milk cheeses, customers will be able to sample
and purchase products from Sweet Mornings Farm (jams, jellies and baked
goods), Tyson Farm (honey), Running Pine Herb Farm (herb blends,
flavored vinegars, simmering potpourris, jam and jellies), Piemonte
Farm (artisan cow’s milk cheeses, jams and jellies), and Crooked Run
Vineyards (muscadine grape juice). In The Screaming Radish food truck,
Chef Kevin Reddick will be cooking up delicious cuisine with products
from local farms and family owned companies for customers to purchase
and enjoy for lunch while relaxing on the farm. Long Family Farm’s
soaps and lotions, VineWorks’ kudzu baskets and wreaths, Shady Creek
Farm’s goat’s milk laundry detergent and soaps along with hand
crocheted items, Dinner Time Chimes’ spoon wind chimes and more, and a
variety of food and gift items in the Farm Store will round out the
items available to Saturday’s shoppers. Coolers are available for those
frozen and refrigerated purchases!
Visitors to the Farm Store
are typically able to view the farm’s livestock (goats, sheep, zebu
cattle, chickens, turkeys) from the parking area by looking out into
the pastures that border the Farm Store. While shoppers browse the
selection in the Farm Store, they are able to watch a virtual tour of
the farm to take a peek behind the scenes of where the goat milk
cheeses are produced. Buffalo Creek’s owners, in addition to the owners
of each of the local businesses, will be available to answer questions
and to explain more about their products.
The local business
owners are gearing up for Small Business Saturday and hope that
everyone continues to Shop Local and Shop Small this holiday season.
Farm Store is open daily (Monday-Saturday 9-6; Sunday 1-6) throughout
the year. They offer a variety of local foods and gift items, including
products from the vendors who will be joining them on Small Business
Our farm was mentioned in the March 9, 2016 post of Townies WS
A Peek Inside: Heart of The Community Truffle Dinner
and I have found so much joy in volunteering our time and talents to
help raise money for important causes through good food. A few weeks
ago, through Five Loaves Catering, we had the honor of helping Jane
Morgan Smith of Truffles NC do just that through her Heart of The
Community Truffle & Wine Dinner.
This special meal featured
four-truffle laden courses with local wine pairings. Jane donated
thousands of dollars worth of black winter truffles and Raffaldini
Vineyards donated the wine for each course. Harrison volunteered as
chef crafting a decadent locally-sourced menu that was executed
beautifully. I helped to serve and snapped photos.
I also devoured leftovers.
Together, with the help of family and friends, we raised $3,000 for The Children’s Law Center of Central North Carolina.
Children’s Law Center provides legal advocacy to children who are
victims of domestic violence or high -conflict custody cases and
enables them to become emotionally healthy adults. The amount raised
through this event will cover the expense of three cases from start to
finish. By extension, we now have a part in these children’s cases and
Our farm was mentioned in the May 5, 2016 post of Townies WS
Peek Inside: Signs of Spring with The New Benefactors of Old Salem
Grilled & Roasted Chicken Roulade
with spring spinach and turnip greens, almonds, local goat cheese
topped with green garlic and herb pistou - pickled walking onions -
Our farm was mentioned in the February 11, 2016 post on Cuisine and Screen
NC Truffle Dinner
there such a thing as too many truffles in one sitting? I did the
research for you readers, and the answer is no. I'm talking about the
truffle mushrooms, one of those special ingredients that when I see
them listed on a menu, my eyes immediately dart to that dish. Truffles
are exotic, rare, and...right in our backyard? Yes, Truffles NC is a
truffle farm in King that you can visit, and even purchase goodies like
truffle salt, truffle honey and truffle white chocolate (HELLO!) I was
thrilled to attend a dinner featuring these truffles, benefitting the
Children's Law Center of Central NC. Truffles and a good cause? Sold.
Chef Harrison Littell of Five Loaves Catering really outdid himself
with every detail of this meal. Each morsel was executed to perfection.
He and his wife Andrea are behind the blog TowniesWS. It's always fun
to meet fellow Triad bloggers and dine with other local foodies. We
took our seats and noticed pats of truffle butter, topped with more
shaved truffles at each table. But where was the bread you ask? It was
utter torture waiting for it to arrive.
The evening began with
a Chocolate Truffle-making demo, to keep with the theme, while we
indulged in Truffled Deviled Eggs. My guest said these deviled eggs
were the best she had ever eaten, and they were certainly delicious. My
egg was purple, from beet juice, which didn't alter the flavor. A yummy
mustard and mayonaise filling is made extra special with truffles, and
is piped into perfectly cooked egg whites (or egg purples). Homemade
creme fraiche and Atlantic Sturgeon caviar top it off. It had a great
mouthfeel. Raffaldini Vineyards kindly paired each course with a wine,
and we enjoyed the Pinot Grigio with the eggs. I could already tell it
would be a fabulous evening.
The description of the first
course had my mouth watering the moment I read it: beautfiul ribbons of
homemade Tagliatelle pasta is topped with shaved truffles, goat cheese,
browned butter (a FAVE) and a sprinkling of parsley for color. The
aroma was irresistable. This dish had a perfect salty bite, and the
combination of browned butter and truffles truly sent it over the top.
The noodles were a nice al dente and it paired beautifully with
I was tickled when the second course
featured a slightly sweet note, thinking it was an early dessert! It
was a sweet and savory flavor marriage that was pretty ingenius. A Fig
Gallette combined roasted figs (which look a lot like shaved
truffles!), boursin cheese, truffles, micro greens and a hazelnut whole
wheat flour crust. A drizzle of a fig reduction rounded out the dish.
The crust was nutty and slightly crisp, and I admit I spread a bit of
truffle butter on the last bite! A dry rosé was a nice balance to the
sweetness of the dish.
Finally, a basket of warm sesame bread
arrived, and we all reached for the truffle butter at the same time! We
were soon distracted by the gorgeous plate of Snowy Grouper that was
placed in front of us. The grouper was actually caught the morning
before in Southport, NC, and Chef Littell even told us the name of the
boat that caught it and the name of the captain! I was so impressed
with the emphasis on local throughout the evening. The poached fish was
accompanied by an exceptional Sweet Potato, Yukon Gold Potato and
Truffle Gratin and roasted root vegetables like radishes, carrots and
beets. The truffled beurre blanc that was drizzled across the plate was
so rich. It was like Chef melted the truffle butter and added some
heavy cream and a squirt of lemon juice. Sensational! The wine was a
white Vermentino, comparable to a Chardonnay.
Chef Littell had
his creativity cap on when he planned the dessert course: Truffle and
Duck Egg Creme Brulee is about the most indulgent thing I could have
ever imagined, and one of the tastiest. Duck eggs have a yolk to egg
white ratio of 60:40, as opposed to a chicken egg, which has 40:60. So
the custard was extra creamy and rich. A gorgeous, gooey block of
sticky honeycomb was oozing out all over the top of the burnt sugar,
and was even better when it oozed out in my mouth. I would be remiss
not to dwell on the Hazelnut Truffle Shortbread which accompanied the
dish. It was an excellent cookie. The La Befana dessert wine was a
wonderful sweet note to end on.
I was so totally satisfied after
this meal. The food, the conversation, the cause - everything was
wonderful. Chef Littell and Five Loaves Catering are doing tremendously
creative work, and anything we as a community can do to support
Truffles NC and the Children's Law Center is important. My truffle
addiction is getting out of control. Here's hoping my truffle oil will
do the trick until I can afford some real ones!
Our Farm was mentioned in the June 24, 2016 editition of The Winston-Salem Journal
Farm tour will help consumers connect with producers
By Amy Dixon Special Correspondent
area residents have probably visited an area farmers market. Fresh,
local products are abundant, and a visit to any market vibrantly
illustrates this fact. Baked goods, tea, coffee, homemade soap, salves,
berries, tomatoes and freshly picked produce are all tangible results
of area craftsmen and farmers.
Why not get a firsthand
glimpse into some of these local products that you’ve encountered at
the market? The Northern Triad Farm Tour is happening Sunday from 1 to
5 p.m. You can visit seven diverse, working farms that are helping to
put food on the table and connecting us with the natural world.
farms are located in Forsyth, Stokes, Surry and Yadkin counties.
Featured farms include Borrowed Land Farm in Pinnacle, Buffalo Creek
Farm and Creamery in Germanton, Minglewood Farm and Nature Preserve in
Westfield, Plum Granny Farm in King, Sanders Ridge Farm in Boonville,
Sungold Farm in Winston-Salem and Truffles NC at Keep Your Fork Farm in
“This is a great opportunity to learn more about where
your food comes from and get a glimpse behind the gates of these seven
highly regarded Triad area farms,” said Cheryl Ferguson of Plum Granny
Farm. “The tour is free and all ages are welcome. This is a great event
for children to experience farm life.”
I’ve visited four of the seven farms on the tour and have been inspired by the mission of each.
Land Farm in Pinnacle produces sustainable meat, eggs, and shiitake and
oyster mushrooms. This is their first time on the tour, and owners
Ernie and Cathy Wheeler are excited about welcoming guests.
the tour, we’ll give tours of our farm and demonstrations about growing
mushrooms,” Cathy Wheeler said. “We’ll have some products available -
grow-your-own mushroom kits, mushrooms and rabbit meat. There will also
be a kids’ make-and-take mushroom growing craft project, with a small
fee to cover costs. Visitors are also welcome to walk around, relax,
bring a picnic lunch or just hang out. We even have a few goats that
might like some extra attention.”
Buffalo Creek Farm and
Creamery in Germanton specializes in goat cheese and sustainable meat.
They were a stop on the tour last year. Owner Robin Blakley pointed out
that there will be a hive of activity on tour day.
“We’ve invited a local food truck, StrEat Provisions from Rural Hall, to prepare dishes using local food,” Blakley said.
Provisions will be on site from noon to 5 p.m. They will be serving
goat tacos using Buffalo Creek’s meat and goat cheese, as well as other
selections. Winston-Salem’s To Your Health Bakery will also be set up,
sampling and selling deserts.
“From our covered picnic shelter,
you’ll be able to see our dairy goats, hair sheep, llamas, miniature
cows, chickens and more,” Blakley said. “For a special treat, we will
have several bottle-baby, 2-week old Nubian kids for you to see.”
in black winter perigord truffles, Truffles NC at Keep Your Fork Farm
will have samplings of their truffle butter, truffle honey and they
will offer suggestions about using their products in the kitchen.
can expect to see a working truffle farm,” said owner Jane Morgan
Smith. “They will be able to walk the orchard and ask questions about
truffle cultivation. They will also get to meet the truffle hunting dog
Dazy and her new little brother Shiner. I believe that it is important
for people to understand where their food comes from and how hard we
all work to bring it to their place of purchase.”
Farm is one of two certified organic farms on the tour, along with
Sanders Ridge Farm. Plum Granny will offer hayride tours, information
stations on growing ginger and turmeric, topbar beekeeping, seed
planting for the kids, live music, snow cones and a farmstand.
people make the connection between their food and the farm is
essential, especially for children,” Ferguson said. “Too many kids
think that food originates at the grocery store - that there’s nothing
before that. Events like this help them understand that plants grow in
the soil and that the plants then produce the food they eat.”
farm will offer different activities, products and opportunities for
visitors to engage with a farming niche. The ultimate goal is to
connect the community with their local food sources and bring to light
the diversity of food options that are available.
“I think there
are a number of reasons for people and local farms to connect with each
other,” Wheeler said. “Having access to healthy, local foods is
important in terms of community health, sustainability and security.
Connecting with farms allows people to move beyond simply being
consumers of food. Visitors can appreciate that growing food is a
natural process that they can take part in.”
The tour is self-guided. Participants are welcome to visit as many or as few of the seven farms.
more information, visit the tour’s Facebook page at Northern Triad Farm
Tour. There is also an interactive map available at
Buffalo Creek Farm and Creamery, LLC
Farmstead Goat Dairy
3255 Buffalo Creek Farm Road
Germanton, NC 27019
Our farm was featured in the March 29, 2016 edition of Winston Salem Monthly
We’re sampling farmstead goat cheese produced at two local farms - Buffalo Creek Farm and Once Upon a Meadow.
By Kathy Norcross Watts
I spot newborn Nubian goats frolicking in fields in late winter, I know
it won’t be long before there’s fresh goat cheese in Forsyth County.
We’re lucky around here to have two farms raising goats, milking them,
and producing farmstead goat cheese-a truly local product. A bonus is
that both Buffalo Creek Farm & Creamery in Germanton and Once Upon
a Meadow in Kernersville produce different types of cheeses that
complement each other.
Buffalo Creek Farm & Creamery
Creek Farm & Creamery is owned by Johnny and Robin Blakley. Most
days you’ll find Robin milking the goats and Johnny crafting the
cheese. Their 34-acre farm was originally part of a former Civil War
plantation that grew tobacco, and it had been a cow dairy and a fish
farm before its latest rebirth as a Nubian goat dairy. The couple now
produces both aged raw milk and fresh chèvre on the farm. They’re also
active in agri-tourism to educate customers about local food and small
“It’s something we’ve both always enjoyed and something
our grandkids now get involved with,” Johnny says of farming. “We’re
hoping to have something to pass on to the next generation that’s
sustainable. For the people who are out there looking for local
products, we’re able to fill a niche.”
Buffalo Creek’s top
selling cheeses include its fetas and flavored chèvre. It will sell
some seasonal flavors again this year, such as onion basil. Orange
cranberry was a seasonal cheese that became so popular it’s become a
In addition to raising goats, the Blakleys
also raise a few Katahdin cross hair sheep, Hereford/Angus cross
cattle, and miniature Zebu cattle, and they plan to add pasture-raised
hogs soon. The couple built a farm store in 2011 to sell their goats’
milk cheeses and soaps, as well as their farmstead meats and pastured
The store, which is open seven days a week, also sells a
variety of N.C.-made products. It’s located at 3255 Buffalo Creek Farm
Road, Germanton. You can also find Buffalo Creek’s goat cheese at Let
It Grow Produce, Cobblestone Farmers Market, and Reynolda Farmers
For more info, call 336-969-5698 or go to buffalocreekfarmandcreamery.com.
Once Upon a Meadow
Upon a Meadow is a 20-acre family farm located on what used to be a
tobacco farm in Kernersville. Jesse and Jon Cecil and her parents,
Harold and Carol Penick, all help with the chores necessary to operate
the goat dairy. Together, they raise a herd of 30 dairy goats and a
varying flock of heritage turkeys and chickens. They’ve also started
orchards with heirloom apples, plums, peaches, and pears, and they tend
to a garden that’s stocked with herbs.
Jesse double-majored in
English and biology-and had a pet goat-while she was in college. She’s
put both of her degrees to work: She writes and shares farm stories to
promote the farm; and she seeks to improve her herd’s genetics by
crossbreeding their high-end dairy goats with a wild Spanish buck that
results in hardy kids with thick wooly coats. She’s also collecting
polled goats (goats born without horns) and breeding the horns off her
herd. They rotate the herd through their pastures and terrace their
land to reduce erosion, and their goats eat honeysuckle in their
“I want this little spot of land to be better because I was here,” she says.
typically gravitate to their plain chévre, stuffed basil, and two olive
oil marinade cheeses-one that is based on a 13th century English recipe
to preserve cheese and another from their own recipe. This year they’ve
also added a goat mozzarella cheese. You can find Once Upon a Meadow
products at Washington Perk, Cobblestone Farmers Market, King Farmers
Market, J. Peppers (Kernersville), and Eclection (Kernersville).
For more info, call 336-772-8734 or visit onceuponameadow.com.