Our farm was mentioned in the October 14, 2013 Press Release from the N.C. State Fair
N.C. State Fair announces winners of cheese competition
RALEIGH – Chapel Hill Creamery took top honors in the North Carolina State Fair International Cheese Competition sponsored by the Whole Foods Market.
The 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.
The Best of Show, Best International and Best of North Carolina each received a platter, a rosette and a $50 check from the Whole Foods Market.
This year, eight cheese makers submitted 36 cheeses for the competition.
The 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, 80-85.
Swiss Style
•Gold medal: Chapel Hill Creamery
Mozzarella
•Gold medal: Chapel Hill Creamery
Feta
•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
All 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 September 13, 2013 edition of The Stokes News
The Farmer’s Table
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 in crops, livestock, and horticulture have been fielding calls every day with folks trying to work with difficult conditions. Our markets 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 people 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 abuse 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 orders 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. (open 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: pumpkin 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 farmer 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 egg
1 cup of mild
1/3 cup melted butter
¾ cup of toasted bread crumbs
Cayenne pepper
Anchovy paste
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 water.
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 lead.
Our farm was mentioned in the September 4, 2013 post on Examiner
Winston-Salem Discoveries – Cobblestone Farmers Market popular with local chefs
Kathy M. Newbern and J.S. Fletcher
If 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.
And 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.
Salem 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.
We 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:
•Cynthia 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.
•Cary 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 anniversary.
•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 and to find out more on accommodations, dining and attractions in the area, go to www.VisitWinstonSalem.com
Our farm was mentioned in the August 10, 2013 post on The Carolina Epicurean
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.
Every 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 collaborative dinners.
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.
A 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 others.
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.
MENU
Each chef presented two of the six courses.
John Bobby (His take on a BLT):
Smoked 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.
Mark Grohman:
Pan 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!”
Tim Grandinetti:
Bourbon 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.
John Bobby:
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 Raffaldini Sangiovese.
John Bobby:
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.
Tim Grandinetti:
Buffalo 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 August 9, 2013 post on Nik Snacks
Sweet Summer Luv Luv Festival // Local Love
Night 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.
The 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 both gentlemen.
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
Presented 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
Presented 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
When 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
A 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 my life.
