Who We Are

Khachapuri!

This is a cheese bread recipe from Georgia. Every winter a heat the house with my wood cookstove. This is the time of year I make most of my cheeses. I do not make a lot of bread but Betsy has inspired me to try some this year.

For the dough:
1 tsp salt
1 tsp yeast
1 tbsp sugar
3 1/2 cup flour
1 cup water
1/2 cup milk
1 tbsp oil

For the filling:
1 1/2 cup Farmers cheese
1 1/2 cup Shredded mozzarella
1 1/2 cup Feta cheese
4 eggs + 1 for egg wash
Butter

Instructions:

1. In the bowl of a stand mixer combine the salt, yeast, sugar, and flour.

2. Heat water and milk to about 115 degrees Fahrenheit. Then pour it into the bowl of dry ingredients.

3. Begin kneading the dough with the hook attachment until it’s close to being smooth and elastic.

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4. Add the oil into the dough and knead for another minute.

5. Drizzle a little bit of olive oil onto the bottom and sides of a deep bowl. Place the dough inside the bowl and cover with plastic wrap. Set the bowl in a warm place until the dough doubles in size, about 1 hour.

6. Remove the plastic wrap and press into the dough a few times with your hands. Cover with plastic wrap once more and let it sit in a warm place for another 30 minutes.

7. Meanwhile, combine the farmers cheese, feta, and mozzarella in a bowl.

8. Remove the dough from the bowl and place it onto a floured surface. Then cut it into 4 equal pieces.

9. Spread each piece of the dough into a circle about 9 inches in diameter. Then roll 2 opposite sides of the circle towards the center so it ends up have a boat like shape. Then pinch the corners together.
10. Transfer the khachapuri onto a baking sheet lined with greased parchment paper.
11. Stuff each khachapuri with the cheese mixture. Beat 1 egg with a teaspoon of water,  then brush the dough with egg wash.

12. Bake in a preheated 450 degrees oven for about 15 minutes or until the crust becomes golden brown.

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13. Make a well in the center of each khachapuri with the back of a spoon (about 3 inches in diameter) and drop 1 egg into each well. Then stick a few small pieces of butter into the cheese.

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14. Return the khachapuri back into the oven and bake for another 5-6 minutes. Cooking time may vary depending on your oven. The egg white should be white but still pretty runny. It will cook further as it sits in the hot cheese. When serving, mix the cheese and egg with a fork and serve immediately.

 

Early Morning Oatmeal

My friend Yatang told me about her success on hot days of getting her three boys to eat a good, quality breakfast. Her secret? Cold, fresh fruit and creamy oatmeal that they can go to the refrigerator and pull out for themselves.

WOW!

My Kind of Recipe!

Fruity Refrigerated Oatmeal

1 c. oatmeal

1/4 c. kefir

1/2 c. or more raw cream

frozen or fresh fruit

honey if needed

Place the oatmeal in the bottom of a pint wide mouth jar. Add the kefir and cream and stir. Add honey now if you want a sweeter breakfast, and stir until the oatmeal is all mixed and slightly wet. Top with your fruit and nuts if you like.

Place in the refrigerator overnight and in the morning you will have a very filling breakfast. Each child can take his/her own cup and feed themselves.

For the Husband who won’t eat this:

I made a hit for Bob by adding strawberry flavored gelatin mix to his kefir, stirred in well and then added some of my strawberry jam to the fresh strawberries. Yeah, I know. But it is quick and easy and he loved it.

Who is your favorite cow?

Over the years we have bought, sold, and raised many milk cows. We have learned a lot on this journey. Come along and find out what we learned, and tell us who was your favorite cow?

Today we have in our milk string:

Penny three quarters Jersey one quarter Angus

Bess our cheese specialist 1/2 NZ Fresian and 1/2 Jersey

and just sold Holly: purebred Jersey;

and another just sold Annie:   Sweddish Red Angus

all 4 are A2A2, who is your favorite?

Some History of our cows: 

The first Jersey milk cow we bought at our Grenada ranch was one our daughter found in a poor situation in Redding. This is what Hattie Mae looked like when we first took a chance on her. Both Bob and I were vet tech’s and felt that she was not sick, just starved. She was turned out in a pasture with two big calves on her. We respect what people say about cow’s milk is for calves, but this poor cow just could not keep up with the demands without our help. Our great friends, Shawna and Jacob Barr came to the house when she looked like this  and fell in love with her. She was the beginning of their very successful herdshare, Kid Creek Pastures.  I felt that Bob and I had done the best we could for her, she was in a great place and I really could not handle the milk. I had a back prick test done for allergies and found out I was allergic to milk! After we sold her, others began to come to us looking for a healthy family milk cow. Being experienced buyers, we began to look and see what was available. Looking on Craigslist we found Ellie Mae an amazingly gentle cow that our two young daughter enjoyed milking. The other amazing thing I found was that I could drink her milk! It was while milking Ellie Mae that neighbors began to clamor for our milk (her milk turned out to be A2A2). Unfortunately we went back to the same seller and that was when we found a large number of cattle “brokers” who actually owned no cows, they sold right off dairies pretending to own and give fake histories. We bought a poor sickly cow, sight unseen, for neighbors and 5 heifers who proved to be freemartins. We had trusted him and took him at his word. We learned a powerful lesson. While these heifers were adorable, they were also destined to become beef.

Later we found 4 nice springing heifers from a farm in WA area.

Diamondstar,

Domino and

Durabelle who ended up A1.

Later we bought another heifer from the same lady, sight unseen (would we never learn?)

Her name was Dusty, but we changed it to Galant Bess when she got off the truck. What a mess! The poor girl was 200 lbs underweight, wormy and full of ticks.

Gallant Bess is still with us today; and her daughter Lola will start her milking career in a month.

Bess now, shiny and beautiful. crossing the road to pasture.

Another favorite of ours was a very tiny Jersey heifer that found me. Her name is Mattie, and she followed me out of a field one day. Bob asked the rancher if we could buy her “if you can load her out of the field”. So I walked into the trailer and she followed me!Little Mabel loved Chy and Chy learned a lot of about cows from her. She was A1A2, so we bred her to a Dexter bull a friend of ours had and got our silly Red Head that was always full of tricks,

Lucy!  A1A2, and her daughter Ethel A1A2 Who finally gave us an A2A2 heifer, LILLY Who is milking now.

Another favorite cow of yours may be:

Hattie EllenA1 who had

Annie A2A2Who had

Maybelle last year

We had more cows than I care to admit that proved to have Staph a, mastitis or infertile. They were butchered rather than sold. Our last chance girl:

Eleanor who we found at a Jersey farm in Gerber. She was knee deep in mud and her bull calf could barely stand in all that mud.  She also ended up A1, so we sold her to a milker at the farm (note to self: if you want to keep really great milkers do not sell them a cow!) Eleanor right after we bought her. and today: 

So, tell me, who is your favorite cow?

Raw Chocolate Cookie Bars

A friend of mine posted this recipe. I tweaked it a little to make it better. The photo and recipe is from the whole food diary site.

Melt together 2/3 cup coconut oil, 4T molasses or honey, 8T sunbutter, peanut butter or almond butter, or a mix of all three!
In a blender, pulse 4C oats and 1 tsp salt until they’re mostly broken down but still coarse. Add 1/2 c pecans or other nut and pulse again until coarsely chopped.
Add the melted mix into the oats and blend until combined then add 1/2C raisins and pulse just a few times to incorporate them.
Butter a 8×13 pan. Press mix into the pan and place in the freezer to harden up – about 15-20 minutes.
While they freeze, melt together 6T coconut oil, 2tsp-2 T honey/maple, pinch pink salt and 1/2c  cocoa.
Pull the bars from the freezer, pour the chocolate over and let it set (it will set out of the freezer cos the bars are cold) then chop them up and dive in. (or return to the fridge/freezer to store!)

One Mom’s Journey to Cure Her Child’s Eczema

Have a child with severe eczema? Here is one mom’s story.
“When my daughter was two she developed a severe rash, and it began to spread over her entire body. We went to 7 different specialists, took every drug they prescribed and for years it did not get better. We began drinking raw milk as a family because it was available and we like the fact we could have butter and yogurt from “our own cows” What we didn’t expect was the miracle that began to happen to our daughter. After 16 years with this horrible rash, it began to disappear. The doctors to this day can not believe it. She is 21 now, and has been clear of this angry red rash for 5 years. We will give up many things, but never our raw milk.”

Have you been told the only “cure” to eczema is drugs, creams, steroids? Why not try raw milk? You have nothing to loose and tastes much better than drugs!

and kids are welcome at the farm and can learn a lot about good food choices.

We have several new openings in our milk schedule. Why not give it a try for 13 weeks? Go to “How to Join” and sign up on line.

Why is Grass fed beef more expensive?

When we look at how we raise a beef, can we raise it cheaper?

We must start by looking at the laws and regulations on beef. The truth is; if you buy meat from a chain store, it is highly UNLIKELY that you are getting beef that is even raised in this country. I remember when Bob and I graduated from Cal Poly, we had a friend who was a CA licensed state vet. I will never forget the story he told us about his trip down into Mexico to study the cattle crossing the border. Thousands crossed every day, with only one or two vets to “examine” them and clear them free of any diseases. He knew from experience that many head could NOT be examined thoroughly every day!  He asked a vet, and the vet pleaded with him, “you don’t understand, I NEED this job”

With the end of country of origin labeling, you are not allowed to know where your meat is raised, or in what conditions, what they are fed etc. When Bob and I owned the largest on-line store for goat meat in the US, we fought very hard to get the COOL passed. It is so sad to see it sneak back in.

The same can be said about labels. What an insult to those of us who try so hard to give our customers the information they need to make healthy decisions on their food purchases! When we questioned our customers about the “organic” label, we found that the label was not as important as the farmer’s integrity; and we strive to keep your trust. We have an open farm policy where you can SEE and HEAR our passion and care we have of our livestock.

When we began to label our products as “all natural”, corporate business stole the label and twisted it so it has no meaning any more. “Pasture raised” went the same way. You see our hens running all over the farm, able to pick bugs, grass, worms, etc. for an optimum diet. Now it means a poor bird can sit in a window and gaze out on pasture!

So, when we have zero labor costs into our meat(our income is not dependent on the farm), and we use the same USDA plants as others, and ours have zero grain feeding to finish them off, how can it be more expensive? It can’t really, so you need to look at it the other way, how can store bought meat and milk be so cheap? Labeling is the answer. Where is it from, what is it fed, what is the quality of life, all this you are NOT being told.

In the end, with high health care costs, cheap foods have another cost to them in quality of life for your family. Almost every member has told us that since they have been on our raw milk, sickness in the family has gone way down.  Remember, every member of your family must drink a cup of raw milk a day to get the probiotics needed. Kefir is the best way to get the maximum probiotics and prebiotics. You do not need the $139/bottle of probiotics when you drink a cup of milk or cream a day.

Milk MUST be raw to get these probiotics and prebiotics. Pasteurized milk has millions of broken, dead probiotics in them that your body’s immune system sees and reacts to like invaders (which they are) and release histamines to take them out of the bodies. The lactase enzymes your body needs to break down the lactose is made inactive by the high heat of pasteurization. Drinking this store bought killed milk is worse for your body, please do not drink it.  Do not be fooled by cheese labeled “raw” either. This is often made from milk that is too high in bacteria count to be sold as fluid milk. This is milk destined often for pasteurization. How does making it into cheese make it safer? I haven’t been able to answer that question.

Join the new food revolution, learn the truth about your food.

Success

 

Come and Get It!

Thank you for joining Copeland Family Farms Raw Milk Dairy Herdshare.

You may pick up your milk at 1912 Timmons Road in Grenada, any day but please remember to close the gates and doors, our puppies, calves and children run free!

The key to the milk room is hanging inside the grain shed out in front of the milk room. If you have questions please call me or text me at 520-598-2358

Gallant Bess

20160610_081500Gallant Bess is in the hospital.  She has been off feed for two weeks, had a metritis (uterine infection) that we treated but she went ketotic and we have not been able to pull her out of it. I took her to Cottonwood Vet Clinic to Dr. Hellman. She has diagnosed her with a kidney infection and we hope to bring her home this week.

Bess is one of our A2A2 organic milk cows who has been giving 6.5 gallons a day of milk that has been feeding 6 families a day.

I began a PayPal donations account for her if you would feel led to help us with the hospital bill. Thank you.




What it takes to be a SFFC milk cow!

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Have you ever thought about what we look for, and insist on, when we buy or keep a replacement heifer? Well, this is Bess; We called her Gallant Bess when we first bought her because she looked like she was about to die, but had a light in her eye that made me take a chance on her. Turns out she was just wormy and starved (Oregon feed is very poor quality compared to our mountain hay and a cow can starve if not fed a good pasture mix).

Here is the “before photo for those who have not seen her early on

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Poor cow! But why did I buy her? She had unique genetics we are not able to find in the US. She is sired by a Friesian bull (from a colony in New Zealand that was found to have been solely grass fed for generations) and a Jersey cow with A2A2 and grass fed genetics. We purchased two others from this same genetics, so I took a chance and fed her right, wormed her and this is her today; giving 6 gallons on once a day milking.

Galant Bess

So, we buy the cow and then she must

  1.  pass the Johne’s, TB, BLV, BVD, and Neospora tests.
  2. The day after freshening we send her milk to Animal Profiling International to test for mastitis DNA.
  3. We also do an on site test, and
  4. the cow handlers check before every milking for mastitis looking or abnormal milk.
  5. She must be gentle and easy to handle; although we work with them and find ways to make it easy on them, like building a new cow stanchion!
  6. She must give over 2.5 gallons a day as a first freshener
  7. she must have easy calving
  8. she must never have had to have antibiotics
  9. she must have a good reproductive history or be a virgin heifer.

As you can see it is not easy to be a SFFC milk cow! But this is the result

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Anna and Terri tested every milk filter for me after each cow was done milking. Annie, Holly, Ethel and Bess; all clear filters which tells us; along with the API mastitis tests, that every cow’s udder is clean and healthy.

What does that mean? That you get clean and healthy milk!