On goat dairy farms, March is a pretty common time for kidding to go down. Kidding refers to the birth of baby goats. It's an exciting, energetic, and slightly stressful time of year for goat farmers. After all, for about 5 months (the most common gestation time for most breeds) farmers and does (female goats) alike have been anxiously awaiting the arrival of squirming little kids.
Even better than a collection of adorable baby animals to cuddle? Goats' milk! Once a doe has given birth (often to triplets, by the way) she will begin to produce milk. If she's milked continuously, she'll provide her farmer with 10 months-worth of delicious white stuff.
We love the tangy expression of goats' milk cheese at our cheese counters, so spring is an exciting time of year. It means we can begin looking forward to another round of some of our favorite cheeses from Vermont Creamery and other producers.
For lots of swoon-worthy photos of kidding season, check out Fat Toad Farm's website. They make the most luxurious goats' milk caramel, too, which we happily carry on our shelves. For an extra seasonal treat, mix their caramel into this St. Patrick's Day cocktail recipe:
GOAT'S MILK CARAMEL IRISH CREAM Yields 1/2 gallon to share | Adapted from Fat Toad Farm
1 cup heavy cream 1 cup whole milk 2 cups Irish Whiskey 8 oz Fat Toad Farm Goat's Milk Caramel 14 oz sweetened condensed milk 1/4 cup chocolate syrup 2 teaspoons instant coffee 2 teaspoons vanilla extract 1 teaspoon almond extract
Put everything into a blender and blend for 30 seconds. Pour over ice and enjoy!