Fast forward to 2013, and they have over 150 baby goats this season, are making several different varieties of cheeses, including a brie-type cheese (little bloom), a blue cheese (Huckleberry Blue), and a hard grating cheese (Moonglo), amongst many others. The have also been making goat milk gelato for the past few years that is worth every penny you pay for the little pints. They also grow vegetables and fruits, and have bees for honey. These people are doing it right.
While the farmer's market doesn't start until May, Prairie Fruits starts on-farm sales in late March, to take advantage of all the milk the goats are making during kidding season. To get people out to the farm and for revenue, they have breakfasts available. These aren't ordinary breakfasts. This isn't scrambled eggs and bacon (not that there is anything wrong with eggs 'n bacon...). This is GOURMET food, made with almost all local ingredients. They are making things like freshly stone ground grits, with poached egg, tomato pesto, and blue moon farm greens. That is what I had for breakfast there last week. It is worth the trip, the wait in line, and the money, for not only the food (which I accompany with either a good cup of coffee or some goat milk hot chocolate), but for the atmosphere. You can visit the goats, the kids, and the rest of the farm animals - and take a moment to teach your children about living simply, and supporting others who chose to do the same. I went last week by myself with the two kids - baby girl cried almost the whole time. Still worth it.
I could go on - but I'll get to my point. The first week we had breakfast on the farm this year they had, in addition to several other menu items, these little gougeres. They made them with their moonglo cheese. Oh MY were they good. So on my way out, I bought the last hunk of moonglo and was determined to make them myself.
Gougeres are puffy, light, and full of flavor. Some people fill their open centers with filling, but I like to eat them just as is. They take some attention, but are fairly easy to make.
You start by combining water, butter, salt, and a pinch of chili powder in a pot until boiling. Then you add 1/2 cup flour all at once and whisk vigorously until the dough comes away from the sides of the pot and makes a little ball.
|Just after adding flour|
|when it starts to pull away|
While still whisking vigorously, you take the dough off the heat and add in 2 eggs. You whisk it fast to make sure the eggs don't curdle. Eventually, it smooths out.
Then you add in your cheese. Hard cheeses are best. If you can't get ahold of any moonglo, parmesan would be my next best choice.
After the batter is made, you have to pipe it into little piles on your silpat/baking sheet. To fill my pastry bag, I put it in a cup with the top folded over, like such:
Then I can just fill the bag...
And it lifts right out! Just snip the tip and you can pipe out your little golf-ball sized gougeres.
I put a little extra grated cheese on top for decoration and flavor
Then you bake them! They puff up, and the middle becomes hollow, mostly. They are crisp on the outside and soft on the inside. If you want them completely crispy, you just bake them longer.
1/2 cup water
3 Tbsp. butter
1/2 tsp. salt
pinch chile powder
1/2 cup flour
2 large eggs
3/4 cup grated cheese
If you would like more information on Prairie Fruits Farm you can find them on facebook or here is the link to their website: Prairie Fruits Farm