Location: Petaluma, CA
Achadinha (pronounced osh-a-deen-a) Goat Cheese Company is owned by Jim and Donna Pacheco of the Pacheco Family Dairy. The dairy was established in 1955 in Bodega Bay and relocated to Petaluma in 1969 by Jim's father. Jim and Donna reside on the ranch with their four children to carry on his family legacy.
In 1997, Jim and Donna sold their cows and bought dairy goats. They now have close to 1600 goats. The girls are able to eat pasture all year long on 290 acres and eat all of the brewer’s grain from the local breweries they want. When it rains and they refuse to go out, then they are supplemented with alfalfa hay. Along with the goats, Jim and Donna have dogs, horses, beef cows, pigs, sheep, and chickens.
All of Achadinha's cheeses are handmade by Donna Pacheco. They are known for their Capricious cheese which won "Best in Show" at the American Cheese Society competition in 2002. Capricious is an aged cheese hand-rolled in an old european style. They also produce a delicious table cheese called Broncha as well as Feta and fresh cheese curds.
Mission Community Market is happy to welcome back Zuckerman’s Farm to the market! This beautiful 1,500 acre, multi-generational farm in Stockton brings a plethora of bright green asparagus to the market each week, as well as potatoes. Stop by the market this week, grab a bundle, and broil these babies for a tasty meal with the family! Char-Broiled Asparagus Ingredients: Bundle of jumbo asparagus from Zuckerman’s Farm 2-3 tbs Olive oil from Terra Sávia 1 Lemon from Twin Girls Farm, cut into … →
This week’s recipe is the perfect representation of the change in seasons from winter to spring that we see here in San Francisco. It’s incredibly light and gentle on the palate, balancing a blend of Mission Community Market’s sweet and savory offerings. Stop by K&J Orchards this week to try their mouthwatering asian pears! The subtle sweetness of the fruit expands into a powerful flavor with each bite. This family-owned farm lies north of San Francisco in Winters, CA and … →
Stop by the Far West Fungi stall at the market to explore an amazing array of organic mushrooms. They are happy to share recipe ideas and give advice for how to use their more exotic mushroom varieties. For this week’s mushroom quiche, they recommended creamy, buttery king trumpets and firm, crunchy maitakes. To round out the mushroom flavor, we also tossed in some earthy crimini mushrooms. The mushrooms in this quiche are complemented by mild, creamy Broncha cheese from Achadinha Cheese … →
The abundance of peppers at the market comes in many shapes, sizes, colors, and flavors. Don’t miss out as pepper season winds down! Blue House Farm and Happy Boy Farms tell us there are only about two to three weeks of peppers left. Wondering what to do with all these wonderful peppers? Chiles rellenos are a traditional Mexican dish that translates as “stuffed chiles” – typically a roasted poblano pepper stuffed with cheese, fried in egg batter, and served over … →