Goat roast success & thank-you

Our CSA fall fiesta/goat roast party on Saturday went wonderfully. Thanks to all those who were able to attend and contribute to the enjoyable atmosphere on a beautiful fall afternoon and evening, especially those who were able to give a hand with prep work earlier in the day, and our workers who make this farm possible for us. We hosted & fed 30 adults & 7 children with few hitches and a lot of fun. We’ll eventually write up details of how we built the pit & did the roasting, along with some ideas for improvements for next time, but for now here’s a photo of the spread, the final menu, and another photo of a few items left behind (please claim if you recognize them!).Let us know if any of these are yours… We also found a child’s hat (black & white patterned with pointy ears) east of the driveway.

2012 CSA FALL FIESTA & GOAT ROAST MENU

We’re holding this event both to thank this year’s CSA members for their investment in our farm, and to celebrate the diversity and quality of food our farm can produce. Almost everything served tonight was raised & processed on this farm; such ingredients will be listed in italics throughout the menu. Other notations include Vegetarian (V), Vegan (VG), and Gluten-Free (GF).

MAIN COURSE

Pit-roasted goat (GF)
One of our young tender kids (butchered on-farm this summer), brined and slow-roasted ~5 hours in a sealed fire pit heated with farm-sourced cedar. Slathered in sauce of roasted poblanos, onions, garlic, tomatoes, wrapped in banana leaves. Intended to be eaten with tortillas and various sauces (all somewhat spicy):

Tomatillo salsa Roasted tomatillos, onions, garlic, peppers, plus cilantro. (V, VG, GF)
Tomato salsa    Roasted tomatoes, onions, garlic, peppers, plus cilantro.  (V, VG, GF)
Pepper salsa     Roasted green poblanos, onions.                  (V, VG, GF)

SOUPS

Vegetable stew (V, VG, GF)
Onions, garlic, tomatoes, potatoes, cowpeas, roasted cayenne pepper sauce. Slightly spicy.

Roasted stew (ingredients combined in pan below meat during roasting, GF)
Onions, sweet potatoes, poblano peppers, garlic, shiitake mushroom broth, drippings from meat & pepper sauce.

SIDES

Roasted sweet potatoes (V, VG, GF)
Cured roots oven-roasted with olive oil.

Cornbread (V, GF)
Fresh-ground blue & white corn, goat’s milk yogurt, eggs, salt, local honey, local organic butter, leaveners.

Flour tortillas (V, VG)
Homemade tortillas using organic white flour and fresh-ground Missouri soft wheat flour.

Slaw (V, VG, GF)
Finely shredded cabbage, scallion, & carrots; green peppers & cilantro on the side. Mexican-influenced citrus/oil/vinegar/cumin dressing. Cilantro also available in abundance for topping meat & tortillas.

Green salad (V, VG, GF)
Shredded mixed greens & lettuce. Also useful for topping meat & tortillas.

Queso fresco (V, GF)
Our version of this Mexican cheese, a fresh-made pressed goat’s milk cheese (pasteurized).

DESSERT

“Pumpkin” custard (V, GF)
Butternut squash custard using eggs,  goat’s milk, organic sugar, & spices, topped with cajeta (fresh Mexican goat’s milk caramel).

One thought on “Goat roast success & thank-you

  1. Oh, I think the knife might be ours, sorry about that.
    Thank you guys again for having us all out!