South African Boer Bok

Autumn Olive Farms is a family based operation in Augusta County. We have a dual focus model with a singular commitment to the health and wellness of the land, animal and the consumer. We raise the beautiful South African Boer Bok as an environmentally sound method to combat the invasive plant species problem while producing one of the finest and healthiest meats in the world right here in the Shenandoah Valley. The combination of the worlds premier, purpose bred and standardized meat goat with the fantastic forage base of invasive species here in the Valley provides a win-win situation for the land, its owner and the consumer.

Monday, May 16, 2011

The fabulous C&O...

We celebrated Mother's Day with a fabulous meal at the C&O Restaurant.  We went for a late dinner Saturday night after moving animals all day.  What a wonderful treat it was to have family and friends share the rewards of our hard work! 

Popover with Kibbeh
Chef Eric surprised us with an appetizer that he made especially for our party.  It was a Popover with with Kibbeh.  It is usually made with local lamb and house made burrata and crispy leeks.  Instead of lamb he used our Boer Bok meat.  The burrata is a is a fresh Italian cheese, made from mozzarella and cream.  This dish was full of wonderful flavors that my taste buds had never experienced!    

The entree we enjoyed was Vindaloo.  It is an Indian Curry dish using our Boer Bok meat.  I will have to confess that I am not one that likes curry, but I wanted to eat our Boer Bok goat meat.  Oh My, it was sooo delicious!!  What I did not know is that there are different kinds of curry.  Eric selected the perfect one to go with our Boer Bok!  The entree also included grilled romaine with a raita sauce.  Yes, I said grilled romaine. I had no idea that you could grill lettuce!  It was incredible as well! I am so thankful that Clay has planted romaine in our organic garden.  We are going to have fun with it.  I also tried another new flavor which was fried yucca.  It was a perfect complement to the Vindaloo!
January 31, 2010 Feeding hay by hand.
 As we sat there enjoying this fabulous meal I thought back to last winter when we were wading in waist deep snow to get to our animals and feed a 900lb hay bale by hand.  We did not have a tractor that winter.  I remember wondering if all of this hard work was worth it.  I will have to say as I sat there and enjoyed what Eric created out of our Boer Bok goat meat that YES it is worth it!!  We also loved seeing a couple at another table obviously enjoying the Vindaloo! 
After we finished our meal we snuck down to the kitchen to give Chef Eric a big hug!  We work well together!  
Thank you to the staff for such great service and making our evening special.  We appreciate it! 

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