This weekend only!  Free pint of new Sorghum Ice Cream with $20 purchase.  Yes, we want you to try it -- at the farm store and Saturday at the Public Market in Salem.

Sorghum Ice Cream!

Our new ice cream machine is up and going now, and we have new flavors coming soon.

Right now, you can try our unique Sorghum Goat's Milk Ice Cream here at the farm, or take a pint home.  All-natural GMO-free, gluten-free sorghum, gives a light molasses flavor, accented with organic Madagasgar Bourbon vanilla. Very fresh, very tasty. Very low in fat and calories. It's spring and life is good!

Come visit our new Dairy Store--now open Fridays through Mondays, from 10 am until 4 pm.You'll be able to taste goat milk, cheeses and ice cream, pick out frozen cuts of meat, wave to the cheesemaker at work and watch the goats doing whatever the goats want to do.

Drive south in Dallas on Hwy 223, heading to Falls City. We're the second place on the left after you pass the Cemetery. We're eager to meet you, answer your questions, and let you see where your food comes from.

WINNER!

We're delighted to announce that our vanilla yogurt won 1st place at the American Dairy Goat Association's 2012 National Competition! Plain yogurt took 2nd place in that category. Very proud here.  Last year we took first for chevre -- lots of laurels to rest on. Next year maybe they'll open an ice cream category. . .

We thought we were making good products--we're glad to see how ours compare nationally to the best in the business.

KPTV Channel 12 visited the farm--Stephanie Kralevich milked our Dulcina, then announced the milk tasted "better than cow," -- click to watch the segment.

Watch Laurie and Stephanie make mini cheesecakes, click on "Steph Cooks with Goat Cheese" on the KPTV site.

You can find us on Facebook now, too. Add us to your list of "Likes."

We're on Living Culture TV! Click here to watch our episode, filmed by Oregon filmmaker, Nate Rafn. Wow, he does a great job!

Skyr is here!

Grab the longboats, it's here! We've begun making Skyr. Skyr (rhymes with "ear") is a traditional Scandinavian cheese, a "Viking cheese" that is as old as the 800's. It is mentioned in the Icelandic Sagas, and endured for centuries. Icelanders relied on it to survive climate change during the "little Ice Age" of the 1300s.It faded from popularity as pressed cheeses were introduced. Today it's still made in Iceland and Norway. And, now in Dallas, Oregon!

Laurie was searching for a Scandinavian-style cheese and re-discovered this delicious dairy treat. It is creamy like ice cream (but doesn't melt) and thick and tangy like sour cream, but its simply goat's milk---that spreads or spoons. Skyr with berries (and a bit of sugar or honey) is fantastic.

Best of all, Skyr is full of active cultures, the probiotics we need to boost immunity, and eliminate anxiety and depression.

It's been called the "Ben & Jerry's of the Middle Ages," and we agree. We don't store it in skin bags, like they did in the "good old days" but it's just as tangy, tart, and healthy as it was long ago.

Its an easy choice to make! Skyr is a delicious substitute

for mayonnaise or butter and is a healthy source of protein

and calcium.

Goats milk skyr and chevre have approximately the same nutritional content per serving, but skyr contains several active probiotic cultures. (Sources: American Dairy Goat Assoc., USDA, commercial labels.)

Nothing is as delicious as goat milk cheese!

We've been approved by the

Animal Welfare Institute

program as a farm that engages in humane animal agricultural practices. We follow the Animal Welfare Institute's rigorous guidelines for healthy, safe, environmentally responsible and humanely raised livestock. We just had our annual inspection and were granted approval again -- for our FOURTH year!

Learn more about them at:

www.AnimalWelfareApproved.org


Cynthian

You'll want to try our delicious goat's milk ice cream. It's only 150 calories a serving, very low-fat, and is GMO-free. Gluten-free, of course. We use only cane sugar--no corn syrup, soy, or cow's milk ingredients. 

Pints to take home: Vanilla, Chocolate, Marionberry, and now Sorghum.

Ice cream in cones or dishes is available at the farm store, Friday through Monday, 10 am till 4 pm.

You can find our products at:

Farmers Markets

• Salem Public Market

Stores

• Market of Choice stores in Portland, West Linn, Corvallis, Eugene and Ashland
  

• Harvest Fresh Market in McMinnville
• First Alternative Co-Ops in Corvallis
• Food Front in Hillsdale
• Know Thy Food, in Portland
• Capella's Market, in Eugene
• Kiva Market, in Eugene
• Lifesource Natural Foods in Salem
• Portland Fruit West in Beaverton
  
• Barbur World Foods in Portland
  

Did you know? As a licensed Grade A dairy, our milk is regularly tested by the Oregon Department of Agriculture. We want to be sure you're getting the safest, healthiest milk possible.

Great News!  You can now enjoy our nutritious, gently-pasteurized local goat's milk in quart bottles. We have plenty at the farmstore, where we're happy to pass out samples.

You can also try our fantastic new drinkable Yogurts: Vanilla, Plain, & Strawberry. (Marionberry & Pumpkin are seasonal). They are sublime!  Healthy, too.

As you drink our milk and yogurts, remember, just days ago it was pasture and sunshine.  That fresh, that local.  From "grass to glass" you're getting pure Oregon goat's milk.



We treasure this message we just received from a customer:

"Few things in life feel better than handing over your hard earned dollars to someone who has earned it and makes a fabulous quality product. Thank you being at the Dallas Farmers Market today! It is a pleasure to support your business and receive such quality products for my family."

Thank you, Jalet! That's what keeps us going!



Sorry, we don't ship cheese. We feel supporting local markets is important, so suggest you buy from a cheesemaker near you rather than us sending it across the country. Also, consider buying locally-made rather than imported cheese as a vital way to keep our economy strong, too.  European countries with economic problems are literally dumping cheese on the US market because they cannot do that to other EU member countries. Small-scale cheesemakers in the US cannot compete with subsidized imported cheese.

                                                                            (David Ashton photo)

To Answer Your Questions:

For health reasons we turned to a high protein diet 15 years ago, which led us to raising and selling grass-fed beef, pigs, pastured poultry, and eggs. In 2006 we moved to the Willamette Valley and started Fairview Farm Goat Dairy in 2009, continuing our goal of producing healthy foods.

A free-lance writer and historian for 20 years, after training as a Nutritional Therapist (NTA), Laurie turned to making goat cheese. Terry devotes his efforts to maintaining a natural biodynamic system on the farm through soil building and rotational grazing. Brian, a Dallas High School student, is responsible for farmers markets and other chores.

Our animals and products are gluten free--we don't even feed wheat to the livestock. We do not feed corn or soy to the goats. Our goats' milk contains no A1 casein protein, the irritant most people react to in cow's milk. We pasteurize the milk slowly at 145-degrees, the gentlest process allowed. We use no preservatives in our products.

The goats graze on certified organic pasture and also eat certified organic alfalfa which is nutrient-dense and luscious, grown in the Klamath River Basin by the Johnsen family. During milking, the does munch on a mix we have blended for us by the Royle family at Union Point Feed Mill, containing oats, peas, pumpkin seeds, and minerals. They also nibble on nutritional yeast and kelp. We never use chemical parasiticides like Ivermectin, finding that mineral balance and browse keep them healthy.

We've been inspected and approved by the Animal Welfare Institute program for the past 4 years. AWA has the highest standards in the nation. Our dairy and creamery are licensed by the Oregon Department of Agriculture. Milk is tested monthly and ODA and FDA inspect regularly.

"Let food be thy medicine" Hippocrates

The Portland Oregonian featured our Berry Skyr -- click here for the article



We're proud to be included in the Weston A. Price Foundation's 2013 Shopping Guide. Fairview Farm is listed under the "Best" category for aged cheeses.  Check out the WAPF's website and learn more about their nutrition education efforts. And, if you're looking for interesting history to read, get a copy of Dr. Price's book, which provides the core message for the Foundation. Published in 1939, Nutrition and Physical Degeneration is a fascinating and eye-opening study of the effects industrial diet has on the body.