1 pound farm-fresh carrots cut into rounds
6 oz Fat Toad Farm Original Caramel (3/4 jar)
2 tablespoons butter
1 tablespoon brown sugar
1 teaspoon salt
Preheat oven to 350. Heat caramel in a sauce pan for 5 minutes over low heat until warm and bubbly. In a large bowl, combine carrots and warm caramel, mix until carrots are thoroughly coated. Spread carrots evenly over a well-buttered baking sheet and sprinkle with brown sugar and salt. Bake for 15-20 minutes or until carrots are soft enough to spear with a fork. Serve hot.
Check out our Goat’s Milk Caramel in THE BOX from EcoSalon – a very cool gift from a very cool company.
BECAUSE EVERYONE LOVES FOOD!
This is actually an oldie, but such a goodie – probably my all time favorite review of our Goat’s Milk Caramel by Tasting Table in September 2010. This little gem is no longer searchable online so I thought I’d post it to our blog for posterity.
Cajeta from Vermont gets our goat
Consider the apple the serial monogamist of the fruit world. Fall’s sentinel has had schoolyard romances with caramel, adolescent trysts with a wedge of salty cheddar and outright affairs with that lusty sprinkle of cinnamon.
But this year’s main squeeze, Fat Toad Farm’s cajeta, might be “the one” that gets your Granny Smith to settle down for good.
Made to resemble traditional Mexican caramel, the lustrous sauce uses goat’s milk from the Vermont farm’s herd of nannies (they also make cheese). Mixed with organic sugar cane, the stuff is cooked for hours until it’s thick and tawny.
But unlike regular caramel sauce, the cajeta’s flavor has the unmistakably tangy depth of your favorite chèvre, which provides a rich savory flavor that blows ho-hum salted caramel out of the water.
The jarred ambrosia comes in vanilla-, coffee- and cinnamon-toned iterations. We love them all, but when it comes to our apples, we’ll opt for cinnamon–it embodies all of the best characteristics of the fruit’s former flames. Replace the cheddar crust on your apple pie with a drizzle of it, or just fish it out of the jar with a naked apple slice.
Cheers to the happy couple.
The Middlebury grads running around this farm (Judith, Hannah, & Hannah’s husband Tim) have been very impressed by our alma mater’s stellar work at the Department of Energy’s 2011 Solar Decathalon competition down in Washington D.C. this fall. The Middlebury project “Self Reliance” came in 4th place out of 19 entries with it’s focus on sustainability and locally sourced materials. The Middlebury team also represented the only small liberal arts college to be accepted into the competition. Wooot!
Anyway, one requirement of the competition is that each team cook a couple of meals in their house to prove that it actually works as a house. The Middlebury team maintained its focus on locally sourced materials and cooked up a couple of Vermont-sourced meals (yes, I do realize that once all the VT ingredients were shipped down to the Mall in D.C. they were no longer local, but let’s not split hairs here) including Fat Toad Farm Goat’s Milk Caramel drizzled over Strafford Organic Creamery ice cream, brown sugar baked apples with cinnamon, golden raisins, and crunchy granola. Yummmers! Here’s a video of the team preparing one of the meals – you can aaaaaaalmost see a jar of our caramel wiz by at the very end.
Read more about this project on their website or in this article by the Burlington Free Press.
Nicely done Middlebury! Go Panthers! Grrrr.
By Katie Sullivan
I took the goats on a browse walk today down in our neighbor’s pasture. Goats just love munching on shrubs and small trees on the margins of fields, tannic, nutritious leaves are incredibly good for them. I often tell friends and neighbors that goats have distinctive personalities, but I seldom describe them. As I watch the ladies interact in the field I see their individuality and idiosyncrasies come to light.
First I feel a stiff nudge against my thigh. Flossy is itching her head up and down my leg, her nametag rattling around her arched neck. Flossy must have the itchiest head in goat-dom, because she doesn’t go a day without needing this kind of head scratch. Little Dixie, born this March, scampers nimbly over a heap of brush while matronly Selma, her mother, follows behind her more slowly on surer footing. Our buck Thunder pushes grouchy Shiloh around out in the field. He must have just pushed her too far, because she wheels up to butt him straight in the forehead in typical goat fashion. He may be big and strong, but he knows who wears the pants around here.
Luna is a shy goat- I watch her pick her way through the brush to eat, ears alert and head quick to swivel at an unusual sound. Bama is a shy goat too, despite being our largest goat and very powerful. Everyone knows not to grab her by the collar unless they feel like having their arm pulled off! I’ve trained her to be friendlier towards people so we can handle her more easily. I call her name and beckon her to come, which she does. I reward her with a head scratch and she nods vigorously, enjoying my fingers massaging behind her flapping ears. Most of the goats are slowly migrating into the woods, so I call and everyone follows me to a fresh patch of brush. Patch starts to nibble my shirt, so I redirect her to some nearby tasty leaves just before Cloud charges in to demand my attention. Snapper, our fearless heard leader and the only goat who consistently remembers how to get to all the pastures, is resting in the field, chewing her cud peacefully.
Soon, it is time to go back to the barn, so I call the goats. They turn and head for home.
Salted bourbon goat’s milk caramel, apple, pumpkin bread in a teeny-tiny loaf pan – the perfect holiday gift!
Buy it here!
¼ cup Fat Toad Farm Salted Bourbon Caramel (or Original Caramel)
1 ½ tbsp bourbon
1/3 cup apple (1 small apple) cubed ¼ “ by ¼”
½ cup flour
1/8 tsp salt
¼ tsp baking soda
¼ cup dark brown sugar
1/3 cup pumpkin puree
3 tbsp butter, softened
1 egg (beaten)
¼ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1/3 cup chopped walnuts (optional)
1. In a small bowl, combine caramel, bourbon, apple and set aside.
2. Preheat oven to 350°F.
3. In a small bowl, fork together flour, salt, brown sugar, and baking soda.
4. In a medium bowl, mix together pumpkin, egg, butter and spices, then combine with the dry ingredients. Stir in caramel apple mixture and walnuts.
5. Pour batter into a well-buttered small (3 ½ x 5) loaf pan. Bake for 35-45 minutes or until a knife comes out clean. Turn out of pan to cool on a rack.