Goats: Getting Ready for Goat School!

| 5/28/2012 5:29:27 PM


Twice a year, every year we find ourselves at Stony Knolls Farm, in the palefaceatgoatschoolsame predicament! Goat School is sneaking up on us really fast; the weather as usual is less than cooperative, and time is just flying by!  

Cooking to be done, goats to get dolled up, the baby pigs need to be moved out of the barn, the grounds need more raking, more mowing, more weeding, more weed wacking and only half of the garden is in so far (darned weather!) and on and on. 

All of the food that can be prepared ahead of time is ready and waiting in lasagnathe freezer for the important days, except for dessert. My favorite dish to make but I can’t decide which ones to do!  

Speaking of food, we do an amazing and interesting buffet for both days of Goat School.  Every dish has goat cheese, goat milk, or goat meat in it! For many folks, it is the first time they have ever had some of these items, so they really have fun!  Herb chevre stuffed chicken breasts always hits a home run along with lasagna made with goat saladsricotta or a vegetarian mushroom and spinach lasagna made with three different goat cheeses. We have many people tell us that they want to come back to Goat School just for the food! 

For myself, my favorite part of Goat School is getting to meet new friends! For this next session we will enjoy meeting folks from Virginia, Florida, Wisconsin, Illinois, Minnesota, and North Carolina, just to name a few of the states. This is so much fun! Most of these folks have never been to the east coast let alone Maine, so they not only absorb all that Goat School has to offer, but, what our beautiful state has to offer as well. They don’t call Maine “Vacationland” for nothing! 

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