And here's what her winter o' work produced: THREE sweet, fuzzy, long-legged little baby goats! Two boys and a girl.
Actually the fertile Clara birthed an unprecedented five babies (unheard of in these parts) but the two tiniest didn't make it. I made an afternoon trip to the farm when the kids were just two days old.
Not even a pound apiece!
Clara's an awesome mommy.
These babies will be out playing in the little pasture before you know it!
Cheers to little baby goats!
And to celebrate, a yummy goat cheese dip and a green olive tapenade.
Of course, the farm never looks anything but good -- no matter the season!
Here are few recipes for you -- in case you want to celebrate a baby goat too!
Goat Cheese and Cherry Tomato Dip
1 tablespoon olive oil
heaping spoonful of light mayo or greek yogurt
1 (8 ounce) log goat cheese
3/4 cup crumbled feta
1 clove minced garlic
1/4 teaspoon salt
1 teaspoon lemon juice
1/4 cup freshly chopped basil
1/4 pound yellow cherry tomatoes, halved
1/4 pound red cherry tomatoes, halved
toasted bread or crackers for serving
Preheat oven to 350F
Spray a small 6 inch baking dish with nonstick spray.
In a large bowl, mix together the olive oil, mayo/yogurt, goat cheese, feta, garlic, salt, lemon juice, and basil. Use a spoon to combine as much as possible, although it doesn’t need to be perfect. Stir in half of the tomatoes.
Pour mixture into baking dish and top with remaining tomatoes.
Bake, uncovered, for 30-40 minutes or until bubbly and slightly browned.
Serve with toasted bread or crackers.
Todd English's OLIVES Tapenade
1 large jar of green, pitted olives (approx 32 oz)
1 T capers
1 T minced garlic
zest of half an orange
1 cup chopped fresh mint
1/3 to 1/2 cup EVOO
1/2 T black pepper
Combine all in food processor until just chopped (don't puree). Let sit in fridge for several hours or more, then serve with crackers.