Newsletter ~ September 2019

Hope Haven Farms - a division of our collective efforts on this beautiful acreage granted to us.  In addition to our farm, we also board horses, teach riding lessons, train ground manners in horses of all ages, and now we HOST WEDDINGS and Other Special events.  Check out our website for upcoming news and events.
Wedding venue
Gorgeous farm, located in Dorchester County; 15 minutes from Summerville. Now booking for weddings and other special events. Over 50 huge pecan trees, 100 year old farm house, all on an Equestrian Center and Goat Dairy.

Gorgeous living room for bridal party preparation. Separate groom prep area. Open to all catering companies.

Contact us today as dates with our introductory pricing, will not last long.
Chestnuts are Falling!!!!!
Gorgeous Organic Chestnuts for Roasting
$20/lb

Image: marthastewart.com
How to Cook Chestnuts - Roasting Chestnuts in an Oven

• Preheat your oven to 400ºF (205ºC).
• Cut an "X" shape into the flat side of each chestnut.
• Place the chestnuts on a baking sheet.
• Roast the chestnuts for 15-20 minutes.
• Crush their skins.

Our Cheese
Any cheese made from cow milk can be made with Goats Milk. The production of goat cheese follows many of the same basic cheesemaking steps as other types of cheese:

• Gathering the Milk as a Grade A Goat Dairy: We own our goats and do the milking ourselves. This ensures top quality product from breeding, to feeding to milking to cheesing.
• Pasteurized or Unpasteurized: Our aged cheese are made with unpasteurized milk and aged for at least 60 days before it is sold.  Soft Cheeses (not aged) is always made from pasteurized milk. 
• Acidification: Starter culture is added to the milk to change lactose (milk sugar) into lactic acid and alter the acidity level of the milk. This kick-starts the thickening of the milk into curds. Rennet is then added to further encourage curds to form. If you're making goat cheese at home, you can use a short-cut method without rennet and starter, instead use lemon juice or vinegar.  Vegetarian cheese is available, using vegetable rennet.  
• Separating Curds and Whey: For very soft cheeses,  the curds might just be wrapped in cheesecloth and hung so moisture drips out of the curds. For most other cheeses, the curds are cut using a knife or a tool that resembles a rake. Cutting and pressing the curds further encourages them to expel liquid or whey. Soft cheeses are cut into large curds;harder cheeses are cut into tiny curds so that as much moisture drains out as possible.
• Salting: This adds flavor and acts as a preservative.
• Shaping: The curds are put into some sort of form (basket, mold, ring, etc) to form a shape. Cheese comes in many different shapes such as logs, pucks, crottins, or pyramids.  We sell our soft cheese unformed in a container. Semi-hard or hard  cheese is sold in wheels.
• Ripening: Fresh goat cheese ripens (ages) for only a few days or weeks. Other types of goat cheese age for many months.

Aged Cheese - Preorder for the Hoidays!3 lb Wheel - $40    5lb Wheel - $50

• Cheddar 
• Swiss 
• Provolone 
• Colby
• Gouda

Please RSVP or book your tickets to these events on our website.  September 21 - Volunteer work day - Starts at 8 am - Farm Open Day
       Work Day - Fencing, Picking up Debris, Burning Piles and some demolition.  Please wear work boots, eye protection and bring gloves. 
      (Free coupon for Hayride event)  
September 22 - Cheese making Class 2 pm
      $10 Class Tuition
September 28 - Fall Event - Hayrides, Roasting Smores and Farm Tour 
      $5/pp

One last thing - The Holidays are Coming Soon!Shop with us!!
Gift Certificates, Riding Lessons, Goat Milk Soap, Cheeses, Home Décor and other Antiques and Art!  Shop Online Today!!!  New items added daily.
Happy to help.Please contact us with any questions or homesteading suggestions.  Something you want to see in our newsletter?  Just drop us a line!  We would love to hear from you!





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