One of the few sheep's milk dairies in the U.S., Green Dirt Farm is focused on the health and welfare of its sheep as well as the vibrant health of the soil that sustains the native grasses that make up the flock's diet.
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This cheese-lover’s sandwich is available at Farm to Market’s new cafe in Kansas City’s Parlor Food Hall that uses Nettle cheese from Green Dirt Farm.
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The reason Green Dirt Farm is named Green Dirt Farm is that owner Sarah Hoffmann focuses on the health of her soil before any other consideration.
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We stopped by one of the creamery’s suppliers, Farm to Market’s Kansas City. At its Kansas City bakehouse, the bakery’s staff crafts a variety of breads, from sliced sandwich bread to rustic hearth breads like the French Farm loaf and even hand-twisted pretzels.
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What grows together goes together. That’s what they say. And the pairing of Green Dirt cheese and Vox Vineyards wine proves that adage to be true. In Weston, Missouri, where Green Dirt Farm cultivates flavors in its cheese from the ground up, that same ground is creating terroir in the native American grapes that are cultivated at Vox Vineyards.
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From spring to fall, Green Dirt Farm invites chefs to come to the farm and host dinners in their old milking parlor, which was built when the creamery first launched. The setting is idyllic, with sheep grazing just across the gravel road and lights twinkling in the barn’s rafters.
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One of Sarah Hoffmann’s favorite cold weather meals is savory steel cut oats. Like soup only heartier!
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This quick and easy frittata has a delicious richness thanks to a generous dose of Green Dirt Farm’s Tuffet.
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