Cajeta. A time-honored tradition in Mexico. It is an irresistible caramel sauce made with fresh goat’s milk and pure sweeteners cooked in copper kettles. And it’s a labor of love, as it takes much time and precision to make this concoction. Since 2006, the family that owns and operates Fat Toad Farm has been offering a Vermont rendition of cajeta from their farm in Brookfield, VT. In fact, it all started when their daughter Josey returned from Mexico with this recipe, knowing they had lots of extra goat’s milk that could be made into this delectable dessert.

This is an interesting end policy that invites much discussion. It was created relatively recently after a few difficult years of turmoil in our Co-op, marked by tragedy on many levels. The board, in reflection on this time, thought it necessary to explicitly address the overarching goal of a positive internal culture, as defined by cooperative values.