Goat Cheese Yum Yum


1/2 c. Olive oil (Kreta will make this recipe sing)
4 oz. Fresh chevre
1-2 T. Whole tri-color peppercorns
1-2 Cloves garlic, sliced
Coarse sea salt to taste
Fresh herbs, such as bay leaves, basil, parsley or thyme

Heat olive oil in a small sauce pan nearly until the boiling point. Add the peppercorns, swirl, and shut off the heat. Add the garlic and swirl whiie cooling a bit. Slice the chevre and arrange on a deep serving platter or dish. Pour olive oil over the cheese and sprinkle with sea salt and fresh herbs. Don't overdue the herbs; the peppercorns are a delicious crunch and not harshly peppery. Serve with a nice baguette or crusty bread.

Tip: How to Prepare and Eat Edamame

To prepare your edamame, rinse in a colander (don't worry about any rusty edges. Farmer Mary Ellen Raymond said the heat will turning them colors, but they taste great regardless) and boil in salted water for 3 to 5 minutes, drain and cool. Toss with more salt, if desired. Pop the beans out of the pod with your...Read more


We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs