All Things Goat

Why goat meat

NJ — Sat, 09 Apr 2011 12:33:10 +0000

The Washington Post has an article about goat meat that covers all the bases. We couldn’t have said it better ourselves, so go on over at read it first hand.

The Cubs’ billy goat curse

NJ — Fri, 08 Apr 2011 16:29:11 +0000

While it’s common knowledge in Chicago, I just learned about this. My sister is going to an event in Chicago for the weekend. I’ve recently had baby goats born and they are semi-famous on the internet due to both of us posting photos on a popular social media site. So yesterday I made the remark that she should take a baby goat with her so all of the internet friends she’s meeting with can see one in person. She looked at me like I was nuts and told me that a goat wouldn’t fare well in Wrigleyville (where the Cubs stadium is for those who aren’t aware).

This morning she sent me a link that explains the Cubs’ curse of the billy goat. Those baseball fans are a superstitious lot. However, after reading it and attempting to take it seriously for a minute or two, I believe I’ve come up with a way to break the infamous curse and restore respect for Midwestern goats as well as allow caprine sports fans a nice outing.

Wrigley Field needs to schedule a Bring Your Goat to Baseball Day. Goat herders for miles around can bring their goats to see a game, regain their rightful place in sports history and break the evil curse. Plus what goat doesn’t like a little popcorn? Good plan, huh? Someone get on that.

-NJ

Mile high goats

NJ — Fri, 08 Apr 2011 15:54:45 +0000

DENVER, Colo. –

On April 18th, the Denver City Council will be debating the issue of whether to allow backyard animals within city limits. The proposed ordinance would allow homeowners to keep eight chickens or ducks and two goats. While backyard enthusiasts are hopeful, some resident have concerns. The proposal would allow a chicken coop to be built within 10 feet of a neighbor’s property raising concerns about smells as well as disruptive noises.

More information can be found at KDVR’s website.

Goat deterrants

NJ — Tue, 15 Mar 2011 13:34:46 +0000

Want to keep the goats out of your roses? Get a tiger. Scientists in Australia have found that tiger manure, as well as other smelly things like rotten eggs, bone or blood, will keep goats and kangaroos away from plants.

They found that old goat carcasses were equally effective as well but were just as distasteful to the humans as the goats. Tiger manure was most effective when the tigers had been fed meat from the type of animals scientists were trying to repel.

What organic means to goats

NJ — Mon, 14 Mar 2011 13:29:31 +0000

The USDA regulates goat products somewhat differently than those from cattle. If you’ve ever wondered what “organic” and “free range” mean on the labels of your chevre or cabrito, this article offers some answers. While the information provided is fairly general, ask your local producer about their management practices before buying.

Welsh goats are poor pupils

NJ — Mon, 14 Mar 2011 12:57:07 +0000

LLANDUDNO, Wales –

Goats introduced onto the Great Orme 100 years ago are finding themselves unwelcome visitors to the nearby seaside town of Llandudno. Although the number of wild goats in the area have decreased over the past couple of years due to efforts of the government, recent destruction to a school greenhouse has raised calls to cull the herd.

Iysgol San Sior primary school students built a greenhouse from 1200 recycled plastic bottles and planted a grove of apple trees. Last week students arrived to find the greenhouse damaged and crops eaten by hungry marauding goats. The school’s head is now asking that the goats be culled to prevent further destruction.

Nigeria’s airport problem

NJ — Sun, 13 Mar 2011 16:41:58 +0000

Despite a project earmarked to erect fences around Nigeria’s Bauchi airport, the Vice-presidential candidate’s plane was intruded upon last week by stray livestock on the runway. This is not the first time animals running at large have been a problem for landing aircraft. Goats, cattle, sheep and dogs regularly wander the airport creating a potential hazard for moving aircraft.

Red potato and goat cheese tart with frisee and bacon salad

NJ — Sun, 13 Mar 2011 16:30:54 +0000

Original from iFood

Ingredients

10 medium Red Bliss potatoes, washed and dried

1/2 cup plus 2 tablespoons olive oil

2 tablespoons ground cumin

1 teaspoon chopped fresh rosemary

Kosher salt and freshly ground black pepper to taste

12 strips bacon, diced

1/2 pound semisoft goat cheese

6 store-bought flour tortillas

1/2 cup chopped fresh chives

6 tablespoons mustard oil

3 tablespoons tarragon vinegar

1 large head frisee, trimmed, rinsed, and dried

1 cup baby spinach leaves, trimmed, rinsed, and dried

Goat Cheese Fondue

1/2 cup olivada

1/2 cup cored, peeled, seeded, and diced tomatoes

3 tablespoons Basil Oil

How to make Red Potato and Goat Cheese Tart with Frisee and Bacon Salad

1. Preheat the oven to 350 degrees F. Assemble the mise en place trays.
2. In a shallow roasting pan, combine the potatoes with 1/4 cup of the olive oil, the cumin, rosemary, and salt and pepper to taste, and toss to coat. Roast for about 30 minutes, or until the potatoes are tender when pierced with a fork. Set aside to cool.
3. Meanwhile, in a medium-sized saute pan, cook the diced bacon over medium-low heat for 6 to 8 minutes, or until crisp. Lift the bacon from the pan with a slotted spoon and drain on paper towels. Pour off all but 3 tablespoons of the bacon fat, and set the pan aside to use for the vinaigrette.
4. In a small bowl, combine the goat cheese with 2 tablespoons of the olive oil and salt and pepper to taste. Beat with a wooden spoon until smooth.
5. Cut the tortillas into 4 1/2-inch rounds. Generously coat each one with the goat cheese mixture.
6. Slice the cooked potatoes crosswise into thin slices. Arrange them overlapping slightly, around the edges of the tortillas. Sprinkle with the chives, and season to taste with salt and pepper. Set aside.
7. Set the pan with the bacon fat over low heat. Stir in the mustard oil and vinegar. Cook, stirring, for about 1 minute, or until the vinaigrette is well blended and warm. Remove from the heat and cover to keep warm.
8. Divide the remaining 1/4 cup olive oil between 2 large skillets and heat over medium-high heat. When the oil is hot, lay 3 tortilla tarts, potato side down, in each pan. Cook for 3 minutes, or until the potatoes are crisp. Carefully turn and cook for 1 additional minute longer, or until the tortillas are crisp. Remove from the skillets and drain on paper towels.
9. In a large bowl, combine the frisee and spinach with the cooked bacon. Pour the warm vinaigrette over the top, and toss to coat. Arrange the salad on 6 plates. Lay the warm tarts on top and spoon some Goat Cheese Fondue, olivada, and diced tomatoes on top of the tarts. Drizzle with Basil Oil. Serve immediately.

Difficult births

NJ — Fri, 04 Mar 2011 14:33:41 +0000

This year’s kidding involved a couple of challenging situations, one of which involved poor presentation of triplets. Daisy seemed to be taking an unusually long time to birth her first kid and after an hour of labor, I found out why. The kid was breech. It was 10:00 at night, I was tired and I wasn’t really prepared to deal with a breech baby right then but I got a pair of gloves and some lubricant and set in to see what I could do.

The kid didn’t want to turn and I didn’t want to lose it while I waited for her to attempt to push it out so I helped it along by putting my thumb on one side and two fingers on the other side in the bend of its hips, tugging as gently but as firmly as I could without hurting the kid or the doe. After a couple of contractions while I continued to pull in this fashion, the kid finally came and was alive but weak.

I thought the hard part was over but it was just beginning. The next two tried to come at the same time. The front one was coming head first with no feet and the rear one with a foot and a nose. Between the two of them, they got stuck. The front one had its head and part of its shoulders completely out while the rear one showed just the tip of the nose and its foot out to the knee. After several attempts at pushing, Daisy appeared to give up, stopped pushing and laid down.

After a brief panic attack, I gloved up again and pushed the rear one back in as far as I felt was safe hoping that would allow the front one to be born. I was unsuccessful as with each contraction the rear one tried to push its way through again. I didn’t want to put my entire hand inside the doe for fear that I might damage her uterus so I gave in and called the vet who came out and walked me through it. The rear kid had to be pushed farther back inside as she kept trying to push past the front kid. That done, we had to find the front kid’s legs and get them into position for a more streamlined birth. Once the feet were in position, the first kid popped out immediately with the second right behind.

This harrowing situation lasted over two hours but all three kids were finally born and Daisy was none the worse for wear, although tired. Sadly, we lost the breech baby overnight due to the stress and its small size, but the other two are doing just fine and gaining weight by the minute.

The moral is, be prepared for difficulties to arise. Do your research so you have an idea what to do when a complicated situation arises. Don’t lose your head. Do what you can to assist; be cautious but not overly cautious, and a positive outcome is very likely.

Walking is hard

NJ — Thu, 03 Mar 2011 17:57:45 +0000

China: Walking the Goats

Kidding season

NJ — Sun, 27 Feb 2011 16:54:50 +0000

We apologize for the erratic updating; it’s kidding season at Naimhe Jeanne’s.

Okazi soup

NJ — Thu, 24 Feb 2011 13:55:25 +0000

Recipe compliments of Food from the Rye

Okazi Soup

2 fillets of salt fish – I would say mine were about 10 x 5 cms each
2 - 25g bags of dried okazi, soaked overnight and blended to a paste with a little water
Stock (I used vegetable) – you need enough to cover the goat and top up with
50ml palm oil or to taste
700g goat meat, diced (you can also use a mixture of stewing meat and offal)
A handful of prepared snails (I couldn’t find any)
1 ounce of dried crayfish, pounded to a powder
A bunch of spinach, chopped (probably equivalent in size to one of those bags you get in the supermarket)
1 whole scotch bonnet
1 large onion, finely chopped

Put the meat in a large, heavy based pan with the onion and chilli (leave it whole) and cover with stock. Bring to the boil then turn down low and simmer gently for an hour or until tender.

At the same time, boil the salt fish in several changes of water, boiling for around 5 minutes each time. Taste the water for saltiness and if it doesn’t make your face pucker, you’re done. Skin and de-bone and flake the salt fish, then add it to the soup. You might need a bit more stock at this point.

Add the okazi, spinach, snails (if using) and crayfish. Bring to the boil, then turn low, add the oil, and simmer for 20 minutes. Check the seasoning and serve.