Meet the Producer: Toboton Creek Ranch
These free-roaming goats are brought up on a balanced hay-and-grass diet
By Seattle Mag December 31, 1969
Category: Eat + Drink Articles
Since 2001, Dan Di Cicco and his wife, Lynda Kofford-Di Cicco, have raised a lot of kids—but they’re not your typical family. The Di Ciccos, a teacher (him) and nurse (her) by day, are goat farmers who have around 200 goats in their flock annually, raising them primarily for their lean, lamb-like meat. (Although Lynda admits to having a soft spot for the furry critters, saying some “get to live out their days here.”)
At the couple’s 29-acre Toboton Creek Ranch (Yelm, 17847 Bald Hill Road SE; 360.894.5691), free-roaming goats are brought up on a balanced hay-and-grass diet.
Customers can buy the USDA-certified goat meat in a choice of cuts, ranging from a tender bone-in leg roast ($12/pound) to boneless, cubed meat (starting at $10/pound) ideal for stews or curries. Buy it straight from the ranch (which also sells live animals) or from several local farmers’ markets year-round, including the University District (Saturdays) and West Seattle farmers’ markets (Sundays).
At the markets, the Di Ciccos also sell smoked snack-type meats, such as Landjaeger (a dry, jerky-type meat) and summer smoked sausage, which market-goers can enjoy on the go.