Saturday, November 5, 2011

Cooking with Mom: Chevon

A few weeks ago I sent my mom a copy of Goat School: A Master Class in Caprine Care and Cooking by Janice Spaulding. Janice and Ken from Stoney Knoll Farm in St. Albans, ME have Goat School twice a year on their farm.  You may remember it from a previous post or two.  Janice has written the book which combines invaluable information on goats and a few recipes.  If you are interested in the book it can be purchased from 
I brought Mom some lamb and chevon, from our farm, when I came to see her.  Yes, I packed a cooler with frozen meat and checked it as baggage on the plane.  I did this a few years back with live lobsters.  I would imagine the TSA is famaliar with people and their baggage so to speak. Last night we tried Chevon Stroganoff. 
Mom had never eaten chevon before.  She loves goat milk and cheese.  This was the next step.  Janice's recipes are so tasty.  She cooks these very same recipes for goat school.  The food alone is worth taking the class.  I wish she would just charge a buffet fee and we could just show up for lunch.  This is the first time I have cooked recipes from her cookbook. They are easy to follow.
The Strogonoff was exceptional.  Mom loves the taste of chevon. 
Yes, we visit and we eat. After supper last night the doorbell rang and there was a delivery man from Edible Creations.  My daughter Sue, had sent us this bouquet of fruit. Oh, my goodness! It is so good.  Yum. Good food and good company.
Much Love and Prayers from a very full Mainely Ewes Farm woman.


Peggy said...

Wish I were there! Am drooling all over my keyboard. LOL Glad you are having such a awesome time.

Tombstone Livestock said...

I recently cooked a boned goat leg in my crock pot. I put couple of slice yellow onions in the bottom, added the leg, and poured a can of Campbell's French Onion soup. Delicious.

Marigold said...

Oh, no! Say it isn't soooooooo!!!!!

Michaele said...

Wonderfully fresh!