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Grace Land

Issue: 
March 2010

A family-owned Madison County dairy bridges the gap between farm and table

Photographs by: 
Christopher Shane
Goats in the pasture.
Roberta Ferguson, with Sacha and Steve Alford and their daughter, Circe, at their Madison County farm
A Camembert plays off the spiced pecans and grapes in a salad.
Farm intern Allie Barden holds a pair of Nubian kids before a bottle feeding.
The goats eat during milking time.
In the barn, kids crowd around a feeder in the morning rays.
Roberta reserved a portion of the milk for the kids.
Abbey-style cheeses paired with pineapple chutney.
Camembert
Straining the cheese.
Various cheese forms and shapes.
Feeding time.
Chef Edwin French
Chef French prepares the brioche for an appetizer.
Brioche rounds
Chef French browns the brioche.
Dill goat cheese is added.
Followed by smoked trout
The appetizer is topped with pickled red onions.
Chef Edwin French adds pickled red onion to the dill goat cheese and smoked trout atop brioche rounds.
Smoked trout on crispy brioche with dill goat cheese and pickled red onion
Students watch the milking process.
Three Graces farm in Madison County
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