Although I’m a fan of goat cheese, I’m not sure I’ve ever had goat meat. It’s common in many cuisines around the world, but it’s not what comes to mind as a quintessential Midwestern meat here in the US. My interest was piqued, though, by this article in the Isthmus a few weeks ago that talked about goat meat in the Madison area. (The New York Times ran a similar piece a couple years ago.) I was happy to discover that the goat meatballs mentioned in the Isthmus story appear to still be on the menu at Graze; I’m going to have to try them soon.
On the milk front, I’m reminded that J’s sister used to have goats on their small “hobby farm.” This was before J and I met, so I didn’t get the meet the goats, but J says he helped milk them once. Eventually the local milk processor got bought out and stopped accepting goat milk, bringing the mini goat farm to a close. By all accounts, nobody was too sorry to see the ornery goats go.