Brebis Gnocchi Recipe

Chef Corey Dilts turned brebis, our soft, chevre-style cheese, into gnocchi, and kindly provided his recipe!

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Brebis Gnocchi
Serves 2-3
Prep time: 30 minutes
Cook time: 5 minutes

Ingredients:

2 cups brebis from The Friendly Ewe
1 cup finely grated pecorino romano
2 duck eggs (also available at The Friendly Ewe)
1 1/2 cup semolina pasta flour, plus some extra for rolling, available at Fare Share Coop
2 teaspoons salt
1) Beat eggs together.  Thoroughly combine eggs into brebis cheese and mix until smooth.
2)  Gently fold the flour, grated cheese, and salt into egg and cheese mixture, being careful to not over mix the dough.  It should be soft and a little on the wet side.
3) Using extra flour to dust board as needed, roll into logs about 3/4″ thick and cut with a sharp knife.  Optional: Gently roll each ‘pillow’ over the tines of a fork to give a texture that will help hold sauce.
4) Bring a large pot of water to a rolling boil.  Add a generous amount of salt (in Italy they say for the pasta water to be “salty like the ocean”).  Add gnocchi to water and stir very gently to prevent them from sticking.  They will first sink but then rise to the top as they near completion.  Let them float at the top for 30 seconds, and then using a slotted spoon, skim finished gnocchi from the water and add to the sauce of your choosing!
Gnocchi can be cooked fresh or laid out in a single layer on a floured tray and frozen.  Once frozen, they can be transferred into a bag and kept frozen.  Cook directly from frozen – do not thaw.
Where does the name “brebis” come from? Chevre simply means “goat” in French. This cheese is similar to chevre, but comes from sheep’s milk, so we chose brebis, which means “sheep” in French.

Store Hours

The farm store is open regular hours these days, and by appointment if you need sheep dairy at some other, non-regular time!

Tuesday/Wednesday/Friday 9a-6p

Saturday 9a-noon

Order ahead online and pickup curbside. Still no visitors inside farm buildings, please.

We value your support! Milk production is still increasing, so if you enjoy our products, please tell your friends and neighbors.

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THANK EWE!

Online Store is Live!

Order ahead here!

New for 2020… unrelated to the coronavirus.

Remember this winter when we found out plastic recycling was mostly a hoax perpetuated by Big Plastic and Big Oil to deflect accountability in packaging?

At The Friendly Ewe, we did quite a bit of research into alternative packaging for our cheeses. We weren’t happy with the options available to us as a small-scale producer trying to keep our price points affordable, but we haven’t given up looking. For now…

…The farm store is shifting to Bring Your Own Packaging. Cheese and yogurt will still be sold in set quantities (7 or 8 oz and pints, respectively). You bring a clean container, and set it outside your car. I sanitize it, fill it with the measured amount of dairy, and return it to your trunk or back seat.

The online store will have an option to purchase a jar or container separately if, for some reason, you don’t own any containers or would like to own more.

Ice cream will still be packaged in cardboard pints. Sales off-farm will be pre-packaged as they have been in the past.

You are welcome to return clean jars and containers purchased from The Friendly Ewe, but there will no longer be any discount for returned containers. The farm store goes live tomorrow (I think)!


The Friendly Ewe is following guidelines from the Maine Dept. of Agriculture, Conservation, and Forestry and the CDC regarding Covid-19, including:
– No customers are allowed in farm buildings currently
– Please order via the online ordering system or by phone
– We are disinfecting commonly-touched surfaces regularly
– We are washing hands regularly
– Please respect my health by keeping six feet away, and I will do the same for you

We take the responsibility of culturing milk to make cheese and yogurt seriously. Bringing milk from barnyard animals to safe for human consumption food already requires vigilant and thorough sanitation practices. We look forward to giving barn tours and having more face-to-face interaction in the future, but appreciate your support during the present!

Spring Things

The farm store will be OPEN for curbside pick-up very soon – stay tuned! The farm is closed to other visitors until further notice. We’re running a 15% discount on Etsy for fiber and art through the end of April for any local customers who can pick their items up – just reach out to us for the coupon code. Some of the lambs are getting really big, and some of the ewes are just taking their sweet time with lambing.

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Multiple Multiples

First time mama Holsteina had triplets today! Welcome Jack, Jill, and Juniper. Meanwhile, Egret is doing a great job of raising ALL the quads on her own!

We’re holding off on scheduling any official meet and greet events for the time being. If you’re feeling healthy and would like to schedule a time to come and meet the lambs, let us know.

Lambing 2020 Begins

Quadruplets and a nearly full moon began lambing here two days ago. Egret and Josie, Jaunty, Julio, and Juliette are doing well. Egret really faked us out – I was out with mama and #1 for three hours (when it was still daylight), and no signs of further labor. Went in the house for 15 minutes, came back out to find #2. Spent an hour-plus with #2, and again, thought we were done. Went in the house for 30 minutes, and came out to find #3 standing and #4 coming out.