Harley Goat Farms

This past weekend, my husband and I took the girls to Harley Goat Farm in the cute coastal town of Pescadero, CA to pet some goats and buy some cheese!  Doesn’t that sound like the perfect way to spend a Saturday afternoon?  Well, it was.  The drive there alone was worth it.  Here’s a shot off of highway 1.  Holy crap, that’s beautiful.

Harley Goat Farms gives daily tours, but they’re 2 hours long and $20 per adult.  Our girls would never sit through a 2 hour tour and $20 per ticket is a little much for us.  We didn’t feel like we missed out on a thing.  We pet a few goats and bought a variety of goat cheese and called it a day.  This place is totally adorable.  And so is my family.

From the goat’s milk, Harley Farms makes Chevre, Fromage Blanc, Ricotta and Feta cheese.  Y’all, they have a TON of it.  O.M.G.  And most importantly, they have a sample of every one.  Most of my cheese pics are a bit fuzzy so I’ve shared the ones that turned out ok.  It’s a little dark in the cheese room!

Chive Chevre

Apricot Pistachio Chevre


Cranberry Walnut Chevre

They also sell a variety of lotions, soaps, and lip balms, all of which are pretty pricey.  We just stuck to the cheese.  Most 8 oz tubs sold for about $8.  The small buttons of chevre went for $4.  The pumpkin goat cheese had me sold before I even tasted it.  How can you NOT buy pumpkin goat cheese?  It’s sweet, tangy, fall flavored heaven.  We also bought a button of the cranberry walnut and the sundried tomato chevre. Delicious.

Harley Farms also hosts seasonal, 5 course, farm to table dinners.  They are very expensive, around $125 a plate, but I have a feeling it’s worth every penny.  I was unable to pull up their menu for the upcoming Autumn Dinner since both seatings are full, but here’s a video from CBS’s Eye on the Bay about Harley Farms and their seasonal dinners.  It’s a bit cheesy (geez…. no pun intended!), but you get the drift.

Say Cheese y’all!

Chicken, Artichoke and Goat Cheese Pizza

Two of my favorite things on a pizza, goat cheese and artichokes, hell yeah!  Like most of my recipes, this one is a variation of another.  I got this recipe out of Self Magazine, because it’s relatively healthy. Of course, that changed when I got through with it.

Some tips:
*Take the goat cheese out of the fridge and put in a bowl before you begin. It’s easier to mix with the ricotta when it’s soft.
*This pizza is full of stuff!  Toppings are going to fall off of it when you cut it, but that’s okay.  It’s more of a fork and knife type of pizza anyway.
* You can use marinated artichokes or plain artichokes in a can. The marinated gives a little extra flavor. Either way, drain them and put them on a paper towel to blot, getting out excess moisture
* If you do not have an air-bake pizza pan, buy one, NOW! I don’t now how I ever lived without one. http://www.amazon.com/Cuisinart-Classic-Nonstick-Bakeware-14-Inch/dp/B0000D8CAO

Ingredients

1 store-bought pre-made pizza crust, regular or whole wheat

2 chicken breasts

Chef Paul Seasoning Magic Poultry Seasoning – optional

1 12-14oz can artichoke hearts, drained and chopped

2 Roma tomatoes diced

4 oz goat cheese

1 cup ricotta cheese

1/4-1/2 cup shredded parmesan cheese for topping (depends on your taste, I LOVE parmesan, so I use a lot)

Oregano

Olive oil for cooking chicken and spreading on pizza crust
 
Pre-Heat oven to 350. Heat a little oil over medium high heat in a pan. Lightly season chicken breasts on both sides with Chef Paul Seasoning Magic Poultry Seasoning.  If not using, just do salt and pepper.  Sear both sides of the chicken (for a nice golden brown color), then bake until cooked through. You can slice the chicken in thin strips, or wait for it to cool, then pull it apart in pieces. I love the “pulled” effect.  After the chicken is cooked, bump the oven temp up to 450.  Coat top of pizza crust with olive oil.  Mix together goat cheese and ricotta in a bowl then spread evenly over pizza crust.  Spread artichokes, tomatoes, and chicken evenly over cheese mixture.  Top with parmesan cheese and sprinkle with oregano.  Put on your airbake pan and cook for 11 minutes.  The parmesan will start to be golden brown.  Serve.  Delicious!