Twice a month we feature local restaurants, farms and farmers markets featured on episodes of UNC-TV’s Flavor, NC. This week, we review episode two of the first season in which hostess Lisa Prince highlights Goat Lady Dairy in Climax.
“When you think cheese, most think cows,” said Lisa. “Maybe it’s time to think goats instead.” Goat Lady Dairy, located in the sprawling farmlands of Randolph County, makes about 40,000 pounds of cheese per year. The farm was one of the first in the state providing handmade goat cheese.
Jenny Tate and her brother, Steve Tate, bought a 200-year-old tobacco barn in the 1980s and opened Goat Lady Dairy in 1995. The 75-acre farm produces several varieties of goat cheese, operates a 15-acre community supported agriculture farm and, during several weekends of the year, offers farm tours and a slow-food dining experience. Dining is offered monthly in the spring and fall. Information and reservations are accepted online.
Following is a recipe provide by Steve Tate for Skillet Eggs with Kale and Italian Sausage.
- 1/4 lb Italian sausage or Chorizo
- 1 small onion, diced small or slivered
- 1 bunch kale, separate stems from leaves, coarsely chop both
- 6 eggs
- lemon juice
- salt and pepper to taste
- crumbled Goat Lady Dairy Smoked Round, Farmers Cheese or both
Heat large, non-stick skillet over medium-high heat; add crumbled sausage, onion and kale stems and cook, stirring often for about 3 to 4 minutes, or until onions are starting to brown. Add kale and cook, tossing often, until wilted, about 3 minutes. Sprinkle a little lemon juice and pepper over the mixture and toss well. Reduce heat to medium and crack eggs, one at a time, at intervals over the sausage and kale mixture; cook briefly uncovered. Sprinkle 3 tablespoons of water over pan contents and eggs; cover and cook until eggs are set, about 3 minutes. Top with crumbled cheese. Serve immediately