The following submitted by SOA Member Geoffey Brooks:
Goats and Somersett
We drove down to Sierra Canyon the other day to inspect the fire control goats. Some were indeed munching, some were frolicking and others inspecting the “tourists”. I must confess when you look at the jumble of weeds, brush below the Aspen Lodge, I am not sure not even starving goats are going to be able to keep up with the rapid spring growth.
Whilst we were there, the goats kept their distance. I was trying to assess how many goats were female which could be milked for their delicious “sage & cheatgrass” milk. Sage is a great flavor to add to most culinary delights, such as goat cheese, very tasty.
Unfortunately, I was corrected and told that sage brush and the flavor sage are … different. I guess I would have to settle for a Sage Grouse or two instead. No, I was told the Grouse are protected species and essential for the health of the barren desert surroundings.
My June UC, Berkeley Wellness Letter arrived the other day and in their “Ask the Experts” Column they had some comments on goat meat, how healthy it was, and the best way to prepare it (we always eat grass fed beef!).
“This read meat, commonly consumed in China, India and most of the world, is, nutritionally speaking a good alternative to beef because it is leaner”.
“The demand for goat meat in the US has increased in the last two decades due to a growing gourmet market for sustainable “locavore” meat”
“Goat has half as much fat as the leanest beef and is even slightly less caloric than skinless chicken breast (and grouse?)”
“ in fact, it has only 165 calories and 3 grams of fat per 4 oz, (cooked ). Chicken breast is 190 calories and 4 grams of fat.”
“Tender cuts can be roasted, broiled or sautéd”
“Most of the goat meat is imported from Australia. But it is a fast growing industry here in the US.The animals are used for their meat, milk and hair, as well as for brush control (by foraging vines, twigs, shrubs, weeds and other vegetation, they help manage land “like little lawnmowers”, as one goat owning restauranteur put it”.
“Goats are typically raised on fenced pasture on small farms” –
(I would hardly call the hills of Aspen Lodge pasture)
“Some goats are raised for fun as a hobby – Goat Yoga”
“ For goat recipes go to tiny.com/goatrecipes”
Many goat cheeses are delicious… We are now drinking goat Kefir. Maybe we will produce Irish Goat Stew (with lots of carrots) for a future Pot Luck.
Maybe an opportunity for a new restaurant the Town Center – “Yoga,Yogurt and ….”