willow hill farm diary

Butternut Gets Gold

2011-11-30T14:57:00.000-05:00

Happy to announce that our alpine style cave aged cheese, 'Butternut', so named due to its buttery and nutty tones, got Gold at the most recent World Cheese Awards in England! Honored to be among large companies from Germany, Switzerland, Africa, France, Italy, Spain and Austria, who knew a little ole' farm from Vermont that could, did!?....Pun intended...By the way, the name 'Butternut' has nothing to do with the squash. There is no squash in it or on it. Ha! We are very proud since this competition was one of their largest, over 2500 entries, 200 judges and at least 77 cheeses just in our category.

The kicker though? We are almost sold out of this cheese right now as its season has ended. So we must wait for the ones to age in the cave. Go figure.

Building buildings

2011-10-19T13:58:00.000-04:00

I feel like we are constantly building. Ugg. This year began with blowing out old walls in the then cow parlor to expand our numbers and make for an easier and cleaner milking experience. Done. Sorry no pics yet.

Then onto the big barn/arena in June and that is still continuing. Will post a youtube video once it's complete for anyone interested in this type of construction. Gable end walls are next and hope we button it up before snow flies. Isn't that an oxymoron in Vermont?

And now finally we are onto the door entry to the self-serve viewing room at the cheese house. After 6 years!!!

That's huge. Well, not the project, but that it is happening before we are all snowed in which is normally when we begin things here. Next up? Oh, just a bit of trim on the several year old horse barn. And again, I'll be painting everything in full next year.

Blueberries or Bust

2011-07-22T08:10:00.000-04:00

Wahoo! It's blueberry time again and they are bursting with blue-liciousness! Is that a word? You can taste all the blue goodness in them, in other words, their powerful antioxidant health benefits. First day open was yesterday, the hottest day in Vermont this summer. It hit 93 up here on the hill, must have been worse down in the village. Eek! Thanks to all who came out!

We are now open Weds-Sat from 10-2 for picking. Please phone 802.893.2963 for directions and picking updates. We have complimentary cold water to keep you hydrated too. Oh, and crop's bountiful.

Certified organic since 1992. Follow us on facebook for more frequent ruminations from the farm.

Ramping Up

2011-05-13T19:46:00.000-04:00

Hmmm. I just noticed how very long it's been since I last wrote. Sometimes as a farmer/cheesemaker I feel that there are not enough hours in the day to put something on paper, being so busy, as well as thoughts of, 'does the world need yet another farm/food blog?' That said, our facebook page has largely taken the place for notifications of upcoming events, products, ideas etc. Willow Hill Farm Facebook link.

Let's see. What can I slash off the to-do list that got happening today? Woke up early, went to do animal feeding chores, then with head nets in hand a la African safari off to a secret location on the farm to harvest the elusive wild ramps for farmers market tomorrow. Afterwards, I managed to continue painting cheese plant siding and trim, while husband rented a tiller for the tractor to prep this year's garden spot. Don't ask me why we need to rent a tiller when we own two broken ones from when we were veggie farmers in the 90's. Next up, is prepping cheeses for market while husband moves on to pouring concrete for columns at the cheese plant viewing room entry way. This is the third attempt. It's been so wet and with the flooding each time he did it, it collapsed back in on itself before he could pour concrete down the hole! Back to the ramps to wash, prep and package...

more animal feeding chores...laundry and dishes.....
One side of cheese plant painted? Check.
Garden plot prepped? Check.
Columns concrete poured? Check.
Ramps harvested and ready to go? Check.
Cheese ready for market? Check.
Laundry and dishes? Who cares.
Whew! I'm pooped.
What's for dinner? Hmmm. Smoked salmon antipasto salad with grilled ramps, puff pastry with shaved Butternut cheese. Add a pomegranate cosmo.

World Cheese Awards 2010

2010-11-28T18:44:00.000-05:00

Just a quick post here, not much to tell except very busy on the farm tying things up for the winter-too many building projects!
We got lucky again and were garnered an award for our Butternut cheese, an Alpine style which is aged at least 5 months on our own ash planks harvested on the farm. This competition, which seems to be getting bigger each year had over 2600 entries and 201 judges. Yikes!

FDA Shuts Down Small Cheese Makers

2010-11-02T07:59:00.000-04:00

Scary stuff. And not preventable when Goliath stomps on the little companies....

http://www.grist.org/article/2010-10-30-the-fda-inspired-shutdown-of-two-small-cheesemakers-raises-more

Labor Day Blues

2010-09-03T07:20:00.000-04:00

Yes, we are STILL open for picking blueberries. So come on all you moms with kids in school, stock up on some superfood for the winter! We will be open the same hours as our summer schedule until the frost ends it all (which is late into Sept usually):

Fri 10-2

Sat 10-2

Weds 10-2

Thurs 10-2, 3-6:30

CLOSED Sun-Tues

Call 802-893-2963 for weather updates

Organic U-pick Blueberry Hours

2010-08-01T09:25:00.000-04:00

Blueberry Picking hours will be the following for 2010:
Closed Sun, Mon, Tues
Open Weds 10-2
Thurs 10-2, 3-6:30
Fri 10-2
Sat 10-2

We are the original certified organic blueberry farm in Chittenden County est.1991. Please join us for another bountiful blueberry crop!

Directions:
Coming from Main St in Milton, turn onto East Rd, make a left onto Hardscrabble Rd (3/4 mile) and go up that hill 1.3 miles. We are on the right!
Feel free to phone 802.893.2963 for updates if there is rain predicted on the day you plan to pick.

Our cheese viewing room (unlike the blueberries) is open every day 9-5. It is a self-serve system, sorry we do not give formal tours as we are such a small operation.

U-Pick Blueberry Picking

2010-07-20T07:55:00.001-04:00

Hi Folks!
We're finally open for the 2010 blueberry season!
Our hours as of July 19, for now, will be Weds-Sat from 10-2.
Directions:
Coming from Main St in Milton, turn onto East Rd and make a left onto Hardscrabble Rd. We're just 1.3 miles up that hill on the right!
And remember, our cheese viewing room and self-serve retail is open every day from 9-5 as well. Cheeses in season now:
Alderbrook
Butternut
La Fleurie
Summertomme
Vaquero Blue
Vermont Brebis

And don't forget, coming up this Sunday is the 2nd annual cheese festival at Shelburne Farms on July 25!

Wildfires smoke out Memorial Day

2010-05-31T17:56:00.001-04:00

This is unreal. I woke up this morn before dawn to a smell in my bedroom, thinking it was our barn burning down again. I yelled out "are you there, are you there?! IS idiot across the street burning plastic?" Neighbors illegally burn plastic trash at will but mostly on a North wind and so it goes wafting thru our dairy barn pissing off the calves and dairy mamas. Yesterday, while working with my horses, I thought I detected a sort of plastic-y smoke smell. And maybe that's why horses seemed sort of-well, out of sorts. Anyway, no answer from downstairs, and no response to either text message or voice mail, I feared the worst. I jumped in the truck with eyes still stuck together from the sand man and at each building seeing it was ok, sighed whew! So then I hear a yell from the dairy barn that it was all over the news this morning-wildfires in Quebec affecting air quality and smoke on a west wind-that should go away come afternoon.........
Afternoon came and went and one still can't see across to the lake. Hazy, red yellow-y sky. Smells bad and must be affecting the animals as one cow wouldn't even come in for milking. And no, she's not in heat. Hard to believe that with my house windows shut, fires from hundreds of miles away woke me up. Hope they can get the fires under control and puff them out. Quite a different smell than the proverbial memorial day barbecue. Hovers in the air more like cigarettes than dry rub.
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Sheep Bloomies are here!

2010-05-28T18:39:00.004-04:00

It's official folks. The 2010 first sheep bloomy rind cheeses are now available! Citrusy Alderbrook, olive-y Vermont Brebis, and floral/herbal Summertomme have arrived. Come see us tomorrow, if you're local, at the Burlington Farmers Mkt, from 8:30-2., May 29. Yum!

2010-05-28T18:39:00.001-04:00

Snow Woes

2010-04-28T12:47:00.000-04:00

Update on the storm as lots of folks are emailing. We have so far over 20 inches at noon and it still is coming down hard. We seem to be in some sort of pocket of whirling around moisture. Picture of beautiful apple tree below, yesterday, destroyed overnight. No power for over 12 hours so far, 30,000 people without power. Had to milk with generator this morning and go find it-the generator-under 3 ft of snow that slid off roof. Then go get tractor to haul it, bring it in barn and get going 3 hours behind schedule.

These kinds of freak storms also affect animals in a negative way. We keep careful watch on young lambs especially-they cannot tolerate any sort of quick change in the weather. The calves don't seem to be affected. In fact, two sick lambs on my bathroom floor warming, as I write. Why do we do this?

Did I mention I got stuck in my 4WD truck 3 times all before 9 am?! Tractor had to pull me out-that has never happened in 20 years (in April anyway). On a good note-I caught this critter on my way down to feeding.......he was all confused.

April 27, 2010 snowstorm

2010-04-27T18:13:00.001-04:00

6 inches and counting. Enough said. Yesterday was 70 degrees. More than enough said...

Nap Time

2010-04-23T07:41:00.000-04:00

Dumpling Diehard

2010-03-07T17:19:00.003-05:00

I haven't posted in a bit, as I find it difficult to actually sit down and write while busy farming...fixing fence, lambing, calving, making cheese, building the new barn.....so sadly, writing on a casual farm blog hasn't been my highest priority especially too, given the sad state of affairs with the sheep dairy FDA mandate on new antibiotic test kits.....so my apologies to those who read my farm diary for lack of new info. That said, another excuse for me, haha, is that for the first time in Vermont winter, it seems, it has actually been sunny for a few days in a row! So that means to get outside is of paramount importance. Hiking, taking in the chickadees' song, making sure we get our dose of Vitamin D from the sun!

Meals must quick and easy as well. Growing up in tropical climes, all things Asian are quick and much easier than one would think. Perhaps it is their inherent simple beauty on a plate- one would guess there's more to it than that! When I can't think of what to make for dinner, I grab some of our own ground pork, some won ton wrappers, veggies and some oil. I make this often for guests as well. Involving them as well as children is lots of fun too....Wait a minute. Yes, this can be healthy! I make both steamed and fried versions to round out the meal. Please note that these can obviously be made with just vegetables for vegetarians. As I have so many times before mentioned not being a 'measuring cook' unless I am baking here is the plan:

First I mix up a meat medley whatever suits my mood. This time it was 1 pound ground pork (could be ground turkey, ground chicken, chopped shrimp), grated fresh ginger, grated fresh garlic, chopped scallions, julienned carrots, minced button mushrooms and finely shredded napa cabbage. Add to it a tad of shoyu (soy sauce), dash of rice vinegar and you are ready to roll. Or 'push' as it were. I take one won ton wrapper and using said mixture load about a tablespoon on top

then set it either on my palm or the counter and 'push' or smoosh it together. It's not technically correct with Asian cooks but I find it makes for just as tasty and fast! Certainly one wouldn't try this with a won ton to be fried. These, are only to be steamed. And as they sit in a steamer undisturbed, it works like a charm.

As you fill the won ton wrappers, set aside on a clean plate after which you will refrigerate for approx 30 mins to set the dumplings. Below is a finished steamer!

For a fry-able version with the same internal ingredients, I use the won ton wrappers with a slightly different technique. Place won ton wrapper flat on your palm and fill with stuffing, then fold in half forming a triangle and using a bowl on the counter with plain water (yes that's how easy it is-no need for egg wash or egg whites) lightly dredge edges with water using index finger and fold. Voila! A pot sticker to rival any commercial version.

And with local pasture raised and whey fed pork! I use any high heat type oil, canola, safflower or peanut. Use what you like depending on budget. Last night I used non-GMO canola oil. No need to deep fry, it can be accomplished in a skillet. Just fill to half the thickness of the won tons. Fry until golden and line up on a sheet pan to keep warm in a 200 degree oven to keep 'em comin'! Steam the others, make some Jasmine rice, and steamed Napa cabbage and you're all set for the night! My side dipping sauce is once again, improvised. I usually use fresh grated ginger, grated garlic, chopped scallion or two, dash red pepper flakes, shoyu, rice vinegar, dash mirin and splash sesame oil and top with a few sesame seeds on top. Mix this all together and you have a fantastic dipping sauce without preservatives or extra sodium. You can even use low sodium soy sauce or tamari if you like. It's all good! Just make it to taste. Ok so that's it folks. NOW, I gotta go tend to my barbecue pit-threw a couple slabs of ribs on for tonight's academy awards eve tv watching-I'm running behind what with kegging up the Belgian Ale I made last week. Too little time for hobbies!!!!!!!!! Spring's coming!

FDA Assault on Sheep Dairies

2010-02-13T17:59:00.011-05:00

Well, not a direct assault, actually. I am not given to involve myself in controversial matters and would say I am innately apolitical. This latest move by the US government has me perplexed, if not aghast. And now as Sarah Palin must do, I am going rogue. Rogue in the sense that I will not stand by idly this time. Not with yet another range war, albeit 21st century style. Coming from 8 generations of ranching prevents me from sitting on the front porch and watching it all go by.

What's going on, you say? I write this in search of help. Normally I remain silent on all farm things that spell trouble. So here's a bit of background. A full 2 years ago, 2008, the FDA decided it desired to remove sheep milk from the PMO. The PMO is the Pasteurized Milk Ordinance, the bible by which all cheese makers must abide-basically a large unruly book with rules and regulations. All cheese makers, whether conventional or organic must test their own milk for antibiotic residues. Which, by the way, makes no sense as antibiotics are outlawed in use on certified organic dairy farms. At some point, and the details remain unclear to me, the Dept of Ag of NY along with a sheep dairy in New York state, funded a validation test for antibiotic testing kit approval. In addition, tests were conducted using frozen milk which is not standard protocol. Here's where it gets confusing. Only one company decided to participate and therefore donate their kits to be tested. The test was concluded that it, in fact, could test sheep milk for antibiotics and thus was approved by the FDA. The ONLY test approved in the entire USA! This kit costs approximately $4700 versus other previously legally used test kits priced at around $200-$250. Currently, cow and goat dairies have at their discretion, and budget, 5 choices in the marketplace.
Next confusion: The FDA conducted this testing without any transparency to the dairies in Vermont (of which now there are only 5-previously were 12). Not only did the kits become funded, tested and approved, but NOBODY notified sheep dairies until we received a letter dated early January 2010. The Dept of Ag in Vermont has had the knowledge, as stated in their own letter, since November 2009. Now here's the question: what else can the government do to force these small family farms out of business? With nary a profit margin, no time for vacations, and many rules and regulations, and now a $4700 test?! I will say for full disclosure that the Vermont Agency of Ag has offered to test each farm's milk for $8.00 a sample. The logistics are complicated and not feasible for some producers. Again, I can only speak for myself. I will be the sacrificial lamb on the spit. On our farm lambing has begun already and now we must decide if we continue to do this or just get squashed down one last time. You see, had there been transparency, we sheep dairies could have urged other antibiotic testing kit makers to participate in the study as it would have lead to later business for them. But we were not given the choice. Now it's mandatory and the choice faded into abyss.

A final note to ruminate on........European sheep cheese makers can use a different version of the test we used before all of this: Delvo test. But that one is NOT approved in this country. Wait?! You mean to tell me that millions of pounds of government subsidized cheeses can come in to this country using a "non-approved" test? Seems like a disconnect and possibly illegal to me. We would like another validation test to occur and allow all of us a level playing field. Perhaps the outcome might be choice versus monopoly. Did I mention that there are another 40 or so sheep dairies throughout the country which this new mandate affects? With over 30 international and national awards on this farm alone, it occurred to my husband and I, that these 5 Vermont farms draw tourism to the state (all of us are open to the public) and it would be a shame to lose more of Vermont's precious working landscape.

FACTOIDS:
We milk both cows and sheep. We are the only farm in Vermont to milk both species. Been on this farm in Chittenden county since 1991 without a single grant or government handout-we have pioneered our way and stuck it out through all the sheep dairy drama thrown at us through the years.
The other Vermont farms affected are: Bonnieview Farm, Peaked Mountain, Vermont Shepherd, Woodcock Farm.

If you would like to help in any way, offer suggestions, direction, please contact your US senators and congressman as this is a federal issue. Or please feel free to contact Rural Vermont to be kept abreast of developments in this situation:
Rural Vermont 802.223.7222
www.ruralvermont.org
info@ruralvermont.org

New Meat Products 2010

2010-01-11T10:08:00.001-05:00

Announcing two new meat products for us in 2010!
First we have fennel scented Italian style lamb sausage along with lamb sausage with sage (informally known as breakfast sausage). Our butcher has packaged them in links-4 to a package. Most packages weigh a bit over 1 pound. They come frozen and vacuum sealed in cryovac. The Italian sausage can be used in any recipe one would use pork sausage: in pasta sauce, grilled, casseroles-same goes for the breakfast style sausage.
Below are two fun examples:

Italian lamb sausage sauteed with boneless chicken thighs,

sauteed mushrooms, onions and garlic-add to some spaghetti sauce-slow simmered for a couple hours like a mock cacciatore and then served with some spinach linguine.

I like the yin and yang of the linguine in the photo!

Second, we have thin sliced pork cutlets. Perfect for frying up breaded like schnitzel, stir fry or piccata. Or put into sandwiches as in Cuban style with pickles! Or maybe pork stroganoff. Here I decided to make pork in a schnitzel style. First when frying you want to use mise en place technique, or literally translated from the French, 'put in place', in order to have everything right in front of you and ready to go. Things can happen quickly and having everything prepared or chopped and available ensures a fool proof frying session.
Here are several vessels to hold my ingredients. This time I used a bowl, casserole dish and a pot. You can use anything you have. I began by drying the pork cutlets, pounding flatter in between two layers of wax paper

coating in flour, then beaten egg, then breadcrumbs.

When I get going on a roll, I must remind myself of the frying technique-one hand does the egg, the other hand does the breadcrumbs. What not to do is this: popsicle fingers! If using both hands in both bowls, the popsicle fingers can build and build until............

After coating all pieces of meat, I let the cutlets sit for a bit to firm up before frying.

Using canola oil at about 350 degrees in a skillet, then just fry 'em all up! Drain on towels. Salt and pepper to taste.

We gobbled them up with some steamed broccoli and lemon wedges.
We hope you enjoy these new meat products and we will have them at each farmers market we attend as well as special order at the farm by appointment.

Dashi Day

2010-01-07T09:42:00.000-05:00

After battling the elements, as we say, I felt yet another cold coming on. So instead of making some winter type comfort food I needed something warming and healing. I went for something from my childhood. Hawaii has a large Japanese population with saimin (noodle) shops on every corner and Japanese food stores every where. While on delivery to City Market I bought some tofu, udon noodles and shoyu. Shoyu is the Japanese word for soy sauce. I already had some kombu (seaweed) in the pantry. Oh and I forgot......the most beautiful shiitake mushrooms in the produce department. Add to that, some Napa cabbage and it was a healing meal!
To make the dashi, you begin by soaking a sheet of the kombu in water with some dried shiitakes for about 15 mins. Then simmer for another 15 mins. Remove the kombu and shiitakes and replace with cooked and drained udon noodles with accoutrements such as: cubed tofu, chopped Napa cabbage, sliced shiitakes and scallions. A couple of shakes of some sesame and voila! Add salt to taste along with shoyu and hot sauce if you like it hot.

Storm of the Decade

2010-01-05T08:51:00.004-05:00

It began snowing on Friday and lasted thru early Monday morning. Burlington Vermont even made the national news with its record breaking totals of 33 inches! Well, on Sat, here on our farm, it was up to 34 and counting. So what Burlington! Our farm is located 1200-1500 above sea level (depending on where you are on the farm) and we also get dumped on with lake effects totals routinely. I did manage to get some beautiful photos although digging out and shoveling and plowing for days on end didn't get erased from my mind as a result of said photos. Please excuse my tongue in cheek, but making cheese and having to dig loads and loads of snow while moving cheeses to the cave, is not my idea of how a decade should make its debut. Last year I recall making Butternut on January 1st, this year began with Paniolo.

To usher in the new year also came a farmer party/gathering we go to. Folks bring whatever dish they wish-since it was so cold and we needed to empty some freezers to allow for new meat we just got back from our butcher, I decided to bring a half-ham that I grilled on the Primo. It was a hoot, as every other family to show up brought a meat dish-this, from a normally very veggie-centric gathering! One farmer brought his own rabbit, and the hosts cooked up a lovely coq au vin-except with a twist. He made coq a la biere. Slow cooked rooster with beer. It was a carnivore's delight for the night!

Willow Hill Farm on Martha Stewart

2009-12-05T09:53:00.006-05:00

Big News! We were so lucky to be featured in the November 2009 issue of Martha Stewart Living Magazine as well as being invited to the Martha Stewart live show. The magazine was filled with beautiful photos taken by Christopher Baker. What a great bunch of fun folks who came to interview us and spend time on our farm.......Unfortunately, for me, I had to process our milk into cheese the day the show was being filmed-and so could not attend. I was the only one in the group of cheese makers who could not attend. In attendance were Blue Ledge Farm, Consider Bardwell, Jasper Hill and Thistle Hill. Happily though, for me, I WAS able to catch the show when I went home for lunch as it's aired here at noon on NBC! What a great show. It began by discussing artisan cheese making in Vermont, continued with Liz Thorpe of Murray's Cheese designing a cheese plate, making goat cheese in the kitchen and then in the finale, Allison Hooper of Vermont Butter and Cheese Creamery. Allison has written a fabulous new book, In A Cheesemaker's Kitchen filled with oodles of recipes from her relationships with chefs. And don't forget Liz Thorpe's new tale of her life in Cheese Chronicles. Riveting reading and hilarious adventures she had! You'll have to buy it and see. I'll never divulge..........

After its airing Martha Stewart's cheese show was uploaded in its entirety online. You'll need a high speed internet connection. Check it out!

Or cut and paste the line below into your browser:

http://www.marthastewart.com/show/the-martha-stewart-show/the-cheese-show

Vaquero Blue Review on Slashfood

2009-12-05T09:21:00.004-05:00

Click here to read a review by Slashfood on our new award-winning Vaquero Blue cheese.

Vermont Fall Means Lamb

2009-10-18T10:00:00.003-04:00

I can’t remember the first time I grilled a piece of meat. I must have been in college when the allure of cooking over open flame drew me to buy a tiny Hibachi that sits on the ground. From those early beginnings with charcoal briquets, I moved on to covet the ultimate ‘gas grill’. Years later when I found an abandoned charcoal grill in my garage, I decided to give it a go. I went out to purchase some charcoal, but things had changed since those days in college. There were no longer just briquets, I discovered an array of hardwood charcoal, also known as ‘lump.’ After experimenting with it a bit, I was a convert! I became obsessed with low-n-slow barbecue as well as grilling. Grilling everything from fruit to vegetables, meats, even pizza, it has become my daily method of cooking- spring, summer, fall and even winter.

We got our first official frost here on the farm the other day, and then the very next day, it snowed! Times like this require lamb on the grill, I say. I went in search of a boneless leg of lamb in one of our farm freezers. And there, beneath the pork was a perfect sized leg that just might serve two, I thought. With more light snow predicted- this hill farm is at an elevation- full bodied herbal flavors summon me. A classic, Mediterranean/Greek lamb fits the bill. Redolent of garlic, olive oil and rosemary, its simplicity is what makes this one a gem. This recipe can be sized up to serve more by using a larger leg of lamb. Instructions for both charcoal/gas grills follow.

Boneless Grilled Leg of Lamb
Serves 2-4
Prep time 30-45 mins

Ingredients:
1 Boneless Leg of Lamb (2 ½ -3 lbs)
3 cloves garlic, grated
¼ cup Extra Virgin Olive Oil
Lemon zest of 2 medium lemons
Lemon juice of 2 medium lemons
Sea salt to taste
Fresh ground black pepper to taste
4, four-inch long sprigs fresh rosemary, chopped

Begin by firing up a charcoal grill with coals placed only on one side of the grill. For gas grills, turn on the gas to all but one of the burners (medium/high heat). Peel the garlic, and then grate it by using a hand held grater or rasp. I find this often quicker than mincing or chopping. Add this to a medium sized bowl. Zest the lemons and squeeze out the juice into the bowl along with the olive oil, salt, pepper and chopped rosemary. Stir all this together and then using your hands coat the entire leg of lamb on both sides with the marinade/mixture. At this point you can reserve this for about an hour to marinate, or grill it right away.

Grill should be approximately 350ºF.

Place the leg of lamb on the grill (laying flat) directly over the flame to sear for about 2-3 minutes on each side. Then move the lamb over to indirect heat. For the charcoal grill, move to the side without coals. For the gas grill, move meat above the burner which is not turned on. Using an instant-read meat thermometer, cook until meat reaches 145ºF for medium-rare. This should take about 25 mins, but make sure to rely on a thermometer, as every grill is different. Take the meat off of the grill and place on a clean sheet and cover loosely with foil to rest for about 10 minutes. It will continue to cook a bit more and the internal juices will come together. Slice on an angle and dig in! Pairs well with Pinot Noir or a fruity Cabernet.

Click here to see Free Press article from my 3rd localvore contribution. Thanks Free Press!

Farmers Market Treats

2009-10-17T21:00:00.000-04:00

Well I arrived this morning at farmers market with the bank's clock logging 22 degrees! Yes, that's right. After being there for 17 years, I have never seen it this cold in a fall market. Usually the mornings are in the 40's. Slow to start, it picked up and folks admired my new photos of our pigs listing over like ships in their favorite wallow. One customer asked to buy the poster! I had to laugh as I struggle on my own to market this farm on a shoestring-and that pic was taken with a cell phone. Ah, technology! Small farms typically have neither the funds nor the techno savvy to launch a 'marketing campaign' and thus we all do the best with what we have. Our 'marketing' has morphed over the years from trifold brochures made on my IBM huge computer, to poster board pics mounted on a display, to photo albums, to flyers with at least 5 recipes for the meats I was selling each and every market. Things have changed so much over the years with an ever-changing repertoire of cheese styles and meats-we used to raise the only certified organic grass fed beef for market. And brought recipes for that too. It just became too much. Why this explanation? Due to a lack of a marketing budget, back in 1998, we needed a website. So I took a course and made one. It too had undergone many changes, mistakes, improvements. So when my last hosting package became close to expiration-with my archaic software- I decided to move my site and re-design. Herein, the apologies. Our site www.sheepcheese.com is down as I re-build it. It should be live again in the next few days.

So after market and a longggggggggg shower, I decided to treat myself to some goodies and delve into the website. I bought a Sarabande, made by Dancing Cow Farm, a bottle of Lunetta Prosecco, and a lovely little almond buttercrunch cake from Farmhouse Kitchen for afterwards from the farmers market. Cheese was fantastic, wonderfully meaty flavors married with the subtle sweetness of the prosecco and the cake-well, heavenly.

Vaquero Blue at World Cheese Awards

2009-10-16T17:04:00.004-04:00

We are excited to announce that our newly released blended sheep & cow milk blue cheese was garnered a Bronze at the World Cheese Awards in the Canary Islands, last week. With more than 2400 entries, 150 judges and 34 countries having entered, it is an honor to receive an award from this most prestigious organization awarding cheese makers for over two decades.

Vaquero Blue was loosely modeled after a Spanish cheese made by a master cheese maker I met through the folks at VIAC. I discussed my recipe with him in private, as ironically it was very similar-except that it was solely sheep milk at that time- and then tweaked it a bit and made it a blend! Who knew it could award at WCA 2009?! Still a bit under development, what a great start.

This one gets its name to pay homage to the Vaqueros, Spanish cowboys, who migrated to our ranch over 160 years ago. Spanish style cheese. Spanish name. First award in Spain. Hola Vaqueros!

Harried on Hardscrabble

2009-10-05T19:23:00.004-04:00

We live on Hardscrabble Road. And believe me, they didn't name this road without reason. It's hardscrabble livin'! The soils are rocky and loamy up here on the hill but with somewhat poor drainage. What basically Mother Nature wants to grow is trees. Our road was paved a few years back and the town put in large and deep ditches on either side to collect the excess water from runoff-after all we are on a hill with lots of brooks coming from every direction. Every so often I see cars off the road in one of those ditches like this summer-and come to think of it, lots in the winter after snow covers the ditch and folks don't remember exactly where it is....... I was heading off the hill to the hardware store and spotted an SUV flipped on its side in one said ditch! Then on Fri afternoon going down to do evening feeding chores, lo and behold, I could not believe my eyes! A school bus in the ditch.

Luckily there were about 4-5 teens on the bus and no one was hurt. I quickly drove up and saw one of our friends' sons standing there. I offered to give him a ride home and he said his mom was on the way. Don't forget the odd times we live in-every single kid was on his/her cell or texting away! They were all sort of chuckling. So later after chores, I heard the rumble up the asphalt of the wrecker (country speak for tow truck) and ran to voyeur that one! This was the biggest wrecker you have ever seen. It took about an hour for them to suck the bus out of the ditch.

Vaquero Blue Cheese Tasting

2009-10-04T18:34:00.000-04:00

Last week we were invited to a Mediterranean wine and cheese tasting hosted by VIAC which featured Mediterranean cheeses and some local Vermont cheese as well. Our Vaquero Blue, a sheep and cow blended blue cheese was featured along with Vermont Butter & Cheese Creamery's Feta, and Vermont Shepherd's flagship cheese, Vermont Shepherd. The pairing began with an introduction from Jeff Roberts with the goat Feta from VT Butter and Cheese to taste with Shelburne Vineyard's Gewurztraminer. I really like the Gevurztraminer and I am not usually a fan of this varietal as it is normally syrup-y and excessively sweet. This one is light, medium bodied and had almost stone fruit flavors. At the end of the evening, was our blue. Which is typically how one tastes cheeses-the strongest flavor profiled ones are last as they can dampen the palate if eaten early on and confuse the brain for the milder flavors to come. Delli Rex, sommelier, paired the Vaquero Blue with a Tuscan red, La Mozza 2006. Was great! Then she advised those in the audience who had the Shelburne Vineyard Gevurztraminer remaining to try it as well. And then even the Marquette, from Lincoln Peak Vineyard, another Vermont winery. Who knew?! So much wine, so much fun! Check out these Vermont wineries when in Vermont. The Gevurztraminer from Shelburne Vineyard is only available at the vineyard. Time for a drive!

Pastured Pork A-plenty

2009-09-23T17:16:00.004-04:00

Well it's officially fall now and I would swear that yesterday there were no leaves dropping and today they fall like a busted open down pillow! Well, when the wind's blowing anyway. Haha! Colors are starting here on the farm and the days have what we call a "fall light." It begins somewhere in late August and all of a sudden about sunset, things look more red, pink and crisp? Did I say crisp-yeah, that's right. I know no other way to express it but the trees look more green or yellow or brown, depending on the species. More crisp-or maybe........more vivid is the term.

Now is also the traditional time to 'put up' foods for the upcoming winter, which by the way Farmer's Almanac predicts this one approaching to be very snowy. When we have a garden, not decimated by said generational woodchuck family, I can,freeze and dry all foods that I am able to-unless I don't get it all harvested. Which happens.....we're all human, right? I am therefore not as constructive as a squirrel, I admit. Imagine if as humans we could just dig holes in the garden and bury our cache-pate, cheese, prime rib? I guess that would lure all critters except the acorn hypnotized.

Anyway...everyone who knows us is aware of the woodchuck debacle of this year's garden. But good news on the horizon is that our pork is ready again! Please feel free to phone 802.893.2963 or email info@sheepcheese.com to find out how to order.

Heavenly Free Potatoes

2009-09-15T18:41:00.007-04:00

I have a secret to tell......well! It's no secret, no longer! I tell everyone in sight. I purchased organic potatoes to plant in my garden about two years ago from Maine Potato Lady . I searched out unique varieties that stored well into winter, had excellent flavor and high disease resistance. I planted them and harvested huge yields due to adding lots of our own composted animal manure. So the following year I attempted to plant the little unused potatoes to continue it on. It wasn't to be. Tiller was broken and no garden happened. So then later in the year, my husband, dumped out the tub filled with those little unused potatoes from 2 yrs ago and this year they started, much to our shock, to come up. Then as we needed to add more compost to the garden, load after load with the tractor, they still grew! As I eagerly planted my garden with heirloom varieties, several basils, heirloom tomatoes, beans etc a dastardly woodchuck ate the entire thing to the ground overnight. Alas, it was also too late to re-plant this year due to cheese making and starting up the new sheep cheese season.

But! Lo and behold, my cheese making assistant and I discovered a few random potato plants creeping up thru the soil even though my husband continued to add compost on top of the baby shoots. We decided to watch them. And believe it or not, the woodchuck either didn't want them or didn't see them. I really don't care which it was but finally the other day on a summer-like afternoon, I dug 'em. Much to my thrill, there they were! Free potatoes, organic, beautiful, not diseased...and plump. My heavenly free potatoes, I call 'em-thanks Mother Nature. You do pity me sometimes. It's the little things like this that keep a farmer going.

And then the bounty of 'free' fries............cooked dry, salt and pepper, on a cookie sheet 400 degrees F for about 45 mins. To die for!

Tailgate Tart

2009-09-15T18:20:00.007-04:00

When the first crisp fall days sneak in, think nights in the 50’s making for good sound sleep. Others get excited for apples- I go for savory treats. Dishes that are fun to make, creative, and easy to travel with. Easy enough to bring to a friend’s house for a party or a tailgate………let’s see…….what can I make? I often ask myself. Something that will catch the eye, is within my budget, adult friendly/kid friendly and most of all easy to transport. Enter, the tart. There are many variations of the tart. Some savory, some sweet. Some made with a pâte brisée, pâte sucrée, and even a pâte sablée, or sandy pastry. Never mind. But I really like one with a light and layered, puff pastry. I make no demands on myself to make the pastry as experts have mastered frozen ones in the freezer section. I love making all kinds of pastry with homemade pastry dough, like the pâte brisée, but this time I need something in a hurry. I usually do not make things in a hurry. Cooking is my therapy, if you will, even though I make cheese all day long and look forward to standing in my kitchen and putting things together while listening to some Diana Krall or even Latin guitar. I know, nerdy. Perhaps, not so. It all comes down to being able to turn off the TV, news, doom and gloom of our lives and just relish the chopping, grating, and ritual of the ‘cook’. And be silent. And not to mention the scents. Scents affect our lives in mysterious ways from our deepest emotions to launching memories from our childhood-good or bad. So I snatched up some newly harvested River Berry Farm onions at farmers market and made my way back to the farm. Waiting for the ‘idea’. This is how I cook. I await the thought that comes to me on my way home from long farmers market days. It eventually will slide to the forefront of my brain, as it sits on hiatus while driving. Oh! A caramelized onion and blue cheese tart. Hmmmmm. I have puff pastry (the frozen kind) in my freezer, just got the onions from River Berry, and our own blue cheese in the fridge.

Caramelized Onion and Honey Blue Cheese Tart

Ingredients:
3 tablespoons olive oil
3 tablespoons unsalted butter
5 medium/large onions, sliced into approx ¼ inch rings
splash of balsamic vinegar (for deglazing pan)
1 pkg frozen puff pastry, thawed 30-40 mins
1 large egg, slightly beaten for egg wash
¾ cup Willow Hill Farm ‘Vaquero Blue’ blue cheese, crumbled- rind cut off (can substitute many others-gruyere, cheddar, brie, chèvre…..)
drizzle of honey to taste

Preheat oven to 400 degrees F. Begin by caramelizing the onions. Heat both olive oil and butter in a large heavy bottomed skillet (necessary to prevent sticking and overheating when you want it to cook slowly). Add sliced onions and cook on medium heat, stirring to prevent sticking every 5 minutes or so.

Cook this way for 25-30 minutes. The onions will become golden in color, sweeten up, and become soft. Turn up the heat to high and deglaze the pot with the balsamic vinegar.

This loosens all those brown tasty bits on bottom of pot. Set aside. Up to this point, you can keep the onions in an airtight container in the fridge for up to 2 days -to prep ahead of time for an event.

Line a cookie sheet with parchment paper. Meanwhile, take the puff pastry out of the package and using a small amount of flour roll this out to any shape you like. I like the look of rectangles so I roll out to a 9 inch by 14 inch. This is approx. You can shape it however you like...........Then using a paring knife, cut ½ inch strips from each edge and set those aside. These will be borders for the tart. Brush the egg on each edge of the puff pastry and lay the ‘borders’ back on top. This helps 'glue' the border slices of puff pastry dough to the tart itself. Now, using the tines of a fork, ‘dock’ (poke the pastry all over) the whole bottom inside of puff pastry.

This is essential to prevent the entire bottom of your tart from puffing up too much in the oven. Then brush the tart, borders and all, with the egg. Put this in the fridge to chill about 30 minutes. Then bake 10-15 minutes. Remove from the oven and top with the onions, and blue cheese. Put back in the oven for about 5 minutes. You just want it to heat thru.

When ready to serve, drizzle a fine stream of honey over the top. Serve warm or let cool and bring to a tailgate party and serve at room temperature.

Note: Any cheese can substitute-for the kids make one with cheddar and one with blue cheese for a tailgate party. Let your mood guide you!

First Annual Vermont Cheese Maker's Festival Success

2009-08-25T16:49:00.001-04:00

Well, after prepping hoards of cheese, making displays and signage-different than that from farmer's market, in order to fit a tiny 4 foot table- and not to mention the over 90 degree temps that day and perhaps more inside the coach barn at Shelburne Farms... we did it! We were placed next to Red Hen Bakery and what a spot! Still oh-so sweaty, but Red Hen's bread is fantastic and a great pairing to Willow Hill Farm cheeses.

For those of you who were unable to get a ticket as they sold out rapidly..what did we bring?

Alderbrook-soft sheep milk pyramid- ripe and milky
Autumn Oak-our flagship semi-hard cave aged earthy mushroomy sheep tomme
Butternut- Alpine style that boasts both toasted nuts and butter on the tongue
La Fleurie- cow's milk bloomy rind more decadent than a Camembert in the nutty arena
Summertomme-herb crusted sheep milk similar to a Brin d'Amour with heady floral notes
Vaquero Blue- a sheep/cow blended blue cheese, cave aged on planks harvested here on the farm-it is both buttery, and sweet, and someone with a press pass I didn't catch his name.....called it the "best cheese there." And then Slash Food blog named it among the Top 10! Quite a compliment, however I defer to so many other beautifully well made cheeses. We got it goin' on in Vermont when it comes to cheese!

Congrats to all the cheese makers that made this first festival the place to be-my only fantasy would be for it to move next year to the breeding barn at Shelburne Farms (another gorgeous building with much more room AND air flow). Many thanks to Shelburne Farms and Vermont Butter & Cheese Creamery (aka Vermont Butter & Cheese Company) for their hard work and determination to make this a destination. I'm sure it will become one-it already did in its first try.

I would also like to thank my assistant cheese maker, pictured here with my husband,

and my other cheese assistant, Tim, unfortunately I was unable to get a picture of him later in the day. Thanks Willow Hill Farm team for coming and making this a pleasurable and great time-and on a Sunday! What a work ethic. 4 out of 6 on payroll serving and cutting cheese to over 1000 people in over 90 degree temps. Even folks from Georgia were hot! Many thanks again, you guys did great!

Cheese Festival Open House Today

2009-08-22T12:57:00.004-04:00

Today we are participating in the open studio on farms coordinated with the Vermont Cheese Makers Festival. We have cheese samples, pre-picked blueberries and self-guided tours from 9-5. Come join us!
We hope to see you also tomorrow as well at the Cheese Festival at Shelburne Farms-Aug 23rd, Sunday, from 10-5. visit www.vtcheesefest.com

Grunts & Slumps

2009-08-09T07:00:00.000-04:00

Here at Willow Hill Farm, we have a small certified organic blueberry U-Pick operation. It took me a bit to recall when we planted those first small bushes back in 1992. I remember gathering the help of two friends to dig holes by hand and plant into stony, not so well-drained land. Our farm has changed directions over the years beginning with mixed vegetables, heirloom tomatoes, and greenhouse plants. Then we began milking sheep and cows in the mid-90’s. The raspberries, strawberries and currants are no longer as they too suffered the poorly drained soil’s demise. Not so, for the blues though. We are routinely graced with bumper crops in those fields due to our North facing glacial till soil and rocky hills. Sounds like it flies in the face of good gardening? Actually not. Blueberries thrive in an acidic, high water table soil that is a bit rocky or even stony. One imagines the wild ones in their almost shady, raised hummocks in somewhat wet sites. I call it its own ‘terroir’…..Not river bottom, which is what one normally would hope for in the best production of vegetables. Our sole remaining crop 17 years later stands over 7 feet in some spots!

When the weather in July is usually hazy, hot, and humid….alas, maybe not this year- I still hope for it. I become awash in blueberry grunts, slumps, cobbler, pie, crisp, blueberry sauce, and I need to find a simple, fresh and easy recipe that takes the heat out of the kitchen, body and therefore, mind. Something to take me away. Mmmm. sorbet. I like this recipe since it is simple to make, beautiful to look at, and fantastic to eat! And I repeat, oh-so simple. Why sorbet and not ice cream you ask? No custard to make- it’s mix, freeze and go. Less is more.

BLUEBERRY SORBET
Serves 4.

2.5 lbs fresh blueberries/frozen works too (thawed, drained)
2/3 cup water
1 1/3 cups sugar
3 tablespoons fresh squeezed lime juice
2 tablespoons light corn syrup

NOTE: Do not omit the corn syrup. It prevents crystallization and makes it creamy and not grainy, like a granita.
Put sugar and water in a saucepan and bring to a boil. Reduce heat to medium and cook until sugar is dissolved.. Allow to cool off completely.
Place blueberries and lime juice in a blender or food processor and puree until completely smooth. Then transfer blueberry mixture to a fine sieve to remove seeds. Press out all seeds.

Combine this with the cooled sugar syrup and corn syrup .

Success hint: pre-chill blueberry mixture at least overnight. Chill ice cream maker bowl 24 hours ahead of time too. When ready, follow manufacturer’s instructions for the ice cream maker.

This spells summer to me! The almost onyx deep blueberries with their inherent antioxidant health benefits fused with lime and chilled? It’s sublime. Take me away sorbet!

Farmers' Corn Foibles

2009-08-02T20:00:00.005-04:00

It's a miracle that in '09 Vermont summer history, farmers market yesterday was pleasantly steamy. Without complaint all vendors sort of plodded along lacking physical acclimation to the heat. At day's end while packing up, David Zuckerman (Full Moon Farm) asked me how our blueberry crop was faring. Many Intervale farmers have come to pick berries at our farm for over a decade and as a farmer he is no stranger to the vagaries of Mother Nature. As late afternoon traffic criss-crossed as we chatted, he offered to give me some corn that had not sold at the market. What!? How can one go home with corn, I say! I offered to pay for it and he gracefully refused. This is vendor speak. So then I point to some blueberries. Subtle dance is on. He accepts my move. Loads me up with husk after husk. Almost like a medieval fencing ritual, eh?

So today, stuck inside due to soaking rain (which is now the norm- I crave the time to 'cook' as that is basically what I do 5 days a week making cheese) I decide to do up some chili on a Sunday. Sauteed up our grassfed beef, onions, peppers, spices, and black beans.

Then I thought of David's corn. He gave me so much, I'll never be able to use it all before it goes by. Homemade corn bread with bacon and cheddar cheese is a staple in our home, my mom IS Southern, but well, I'm too tired due to the soporific-ness of rainy day, so corn fritters may be something to try in a pinch!

Found a great recipe from King Arthur Flour and made the call that this would satisfy as well as any comfort food. Sorry mom.

From KING ARTHUR FLOUR: (using Full Moon Farm's corn kernels):

CORN FRITTERS

1 cup unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup milk
1 teaspoon butter, melted
3-4 ears fresh corn kernels, cut off the cob and set aside
1-3 cups veg oil for frying

In a large mixing bowl, whisk together the flour, baking powder and salt. In a separate mixing bowl, whisk together the eggs and milk. Add to the dry ingredients and stir until smooth. Whisk in the melted butter and them stir in the corn kernels.

in a large skillet, heat up the frying oil over medium heat. Drop fritters into frying oil (approx 350 degrees F) and fry until tops puff up. Then turn over and finish cooking on the second side. Drain on paper towels and serve warm.

Chili, tequila, corn fritter............what better way to end my week. Thanks Full Moon Farm!

Hail Storm

2009-08-02T15:58:00.007-04:00

This year MUST be the wettest on record during the summertime. I have lived in Vermont for 21 years, farming most of those years and have never seen slugs the size one finds in the Northwest! Literally they are happily growing to 5 inches or more. Then again, not to sound too whiny, but it's sacrilege to me, that as a farmer I cannot even have a garden-there is a new litter here to add to the grandpas, grandmas and cousins of said woodchuck lineage at Willow Hill Farm. And someone in his family devoured my entire garden to the ground! Arugula, lettuces, heirloom tomatoes, beans, fennel..........all that I started from seed. Then again, perhaps a blessing in disguise-as most are getting hit by severe blight in tomatoes and the excess water is causing blossom drop and rotting sorts of diseases in most crops. So I really shouldn't fret as we are very lucky to even have a blueberry crop. As I watched a late spring frost affect neighboring farms with strawberries and raspberries, we were dealt some slight frost to the tips of the shoots-apparently nipping only new growth of leaves. Not the flowers, which would have been their death knell. The blueberry flowers in the crop are set the preceding fall and then a confluence of universal factors must be in place to effect a cluster of berries-the next year. It's a wonder there can even be crops?! First, the bud set must happen the fall before, then a winter not too cold or icy, then just enough snow cover, then in spring, a bloom at the proper time without frost-and good weather for our wild bumblebees to pollinate. Which means not too much rain during their peak flying hours of 10-3.....Honeybees are not good blueberry pollinators. The flowers are bell-shaped, hence the honeys are unable to reach inside like a plump bumble can.

So here I am driving to the Intervale a few weeks ago for a Slow Food cheese tasting (hosted by Mara at Half Pint) and all of a sudden I thought we were going to meet up with the Ark! The sky thrusted a downpour and then radio weather warnings screeched on babbling to seek cover and not drive across wet roadways or drown. Back on the farm in Milton, hail was a-flyin' and luckily for us-just our house window screens were shredded but no damage to the solar barn. It's a greenhouse type structure and could have been decimated by Mother Nature's little marbles. Doesn't it seem as though Mother Nature is playing with us this year? Game on, Mother Nature. Us farmers are too stupid to quit.

Brewers' Best

2009-08-01T14:54:00.000-04:00

Each year I volunteer for a bit to help out with the Vermont Cheese Council's booth at the Burlington Brewfest. Microbreweries from around the country and into Canada attend this ever growing event. Typically each year for some strange reason, there is torrential rain and steamy sultry heat right after. This day promised different. When I arrived I thought I was overdressed with muck boots on and a heavy rain coat. But within 20 minutes looking across Lake Champlain one could see black rolling clouds heading our way. Boom. It poured and sogged up the already spongy grass filled with long lines to taste the brewers' best on this day.

Back to why I was there. No, not to drink in the middle of the day on a sun filled Saturday when I am always working my stand at the farmers market..........wait! Why not? I was actually there to help prep and plate 100 tastings for the public to be conducted by Ruth Miller and the Vermont Cheese Council's new coordinator, Calley Hastings (Fat Toad Farm). Calley, Mark Fischer (Woodcock Farm), Masha Stern, and myself squeezed under the dripping EZ UP tent to cut assembly line style. What was on tap?

At 12 o'clock position on the tasting plate... Woodcock Farm's bloomy rind sheep cheese, Summer Snow paired with Alchemist's Saison
Around the clock as follows: Willow Hill Farm Butternut Cheese paired with Switchback Roasted red
Boucher Farm Gore-Dawn-Zola paired with Bobcat Baltic Porter
Fat Toad Farm Herbed Chevre paired with Rock Art Magnumus
Shelburne 2-Yr Cheddar paired with Gardner Ale Hard Cider
Why was Boucher Farm in the 3 o'clock position, I asked? Typically blue cheeses are tasted in pairings last as the flavor profiles tend to dominate one's palate and block all others following.
Ruth explained that the beer used in this pairing was the reason for its placing.
Word has it that it was very well attended and all had fun!

Not a Pesto Season

2009-07-10T18:44:00.000-04:00

Well, I hate to sound like a broken record, but this may not be a pesto season due to the evil R---! I relish the thought of sensating its heady sensuous and healing aroma to fill my kitchen with bundles to put up for winter in the form of pesto jars-but alas, it's NOT to happen! I complained as much as possible to get husband to 'rent' a tiller, since ours was "broke", and as fortune has it, or not! He cared not to. So finally I won out with threats of not being able to eat like a king through the winter, our own, organic, homegrown, "just think of all the money we'll save........"! Until it occurred. Works every time.

Well, not really. Not in 2008. I went without a garden in 2008 since said husband exclaimed tiller was broken and that was that. I am not capable of lifting a tiller out of my truck so I "just dealt". Worked out fine. We had a CSA share with River Berry Farm, which was great! But........I adore growing my favorite varieties that I used to seed in my own greenhouse business here on the farm (1990's)....... they are not necessarily readily available in greenhouses around here or are classified as 'weirdo' veggies for Vermont. I love on the fringe vegetables like fennel, broccoli raab, bok choy, hon tsai tai, kyona mizuna, asian eggplants, radicchio, fava beans, artichokes, heirloom French musk melons, arugula, savory, and other ethnic herbs........

But not to worry. Enter, Burlington Farmers Market. I managed to lasso the first of the season basil from Lewis Creek Farm (vendor next to me) and greenhouse tomatoes for salad from River Berry Farm (next to me on other side) and arugula from Digger's Mirth. Not to mention the largest perfect radicchio from Arethusa Farm. All local, all fantastic.

In a hurry as ever, I prepped the basil by tearing it up into medium pieces, and yes, I do use the stems unlike purists, throw all into a food processor, with garlic cloves, salt and pepper, fresh squeezed lemon juice (key to taste and keeping it BRIGHT GREEN) grated Autumn Oak cheese, walnuts and extra virgin olive oil.

Sauteed the radicchio, cut into quarters, and then quick braised in chicken stock. Done! Boil up some penne pasta and all's well with the world-even when it's raining.

Make a Summer Dish and Change the Weather in Vermont

2009-06-14T17:43:00.009-04:00

After trying to usher in summer by grilling snapper and imagining it to happen, I do think it just might have. Today is Sunday. Blueberries were in dire need of mowing in between the rows where pickers stand, and it was HOT! The sun blaring and bees buzzing (some of our varieties are still being pollinated) I went out there sunscreen in hand and mower all jump started........things frequently don't work on a farm......and mowed the first 11 rows and then said mower stalled. Hmm. What now? Went to prune heritage rose bushes with bare arms! How silly was that?

Then I remembered some nasty molds that needed attention in my cheese plant. You see, cheese making is such a harsh environment that molds just wish to form on the walls constantly (I believe they have a mind of their own). So I then forayed into the room with mold killer and gloves and all necessary protection to be permeated by the only man made chemicals that can kill those prolific molds.... All scratched up and pondering dinner.......my mind often focuses on the next meal as I had missed lunch.....perhaps the lack of food brings on some dementia? Ha!

When finished, I rushed home to do some yard work and enjoy what remaining daylight I had-while still pondering dinner, of course. I decided, to tackle the refrigerator. What the? Maybe an extra dose of energy from the Vitamin D being outside all day? I came across some Peppadew peppers I bought while on delivery at Healthy Living this week and some wonderful mesclun mix from Arethusa Farm at the farmers market.

Something light and summer-y is indeed in order since I changed the weather personally, and what won out was shellfish. I found some mussels (I am a mussels addict) and some 8/12 shrimp in the freezer. 8/12 shrimp just means there are 8 to 12 shrimp per pound. That is big! I adore these as they have a unique sweet saline flavor and texture similar to lobster. When they are on sale, I dive in! Then again being from Hawaii I can't seem to resist ocean foods on sale.

As most people who know me understand, I also am too lazy to cook inside most of the year. Yes, even in Vermont. I have written about the grill I use before and suffice it to say, I am smitten. Gotta wax poetic for a bit. Please excuse this.......I have owned a charcoal grill, several well known gas grills with all the accoutrements and then the Primo grill. They are ceramic grills/cookers. Not inexpensive, they are made in the USA and boast the largest cooking surface of any ceramic cooker. What is so wonderful about these units is the ability to grill with uber heat and slow cook as well as the best competition barbecue team. Even in winter in Vermont! Now, now. I have no affiliation with this company nor do I receive any compensation from them. I just mention this for the grilling/barbecue addicts out there in search of something better. For a sport that has largely been dominated by men, hypnotized by flame as if looking into Svengali's eyes, I would challenge any man to barbecue, even Bobby Flay, unless of course he had a Primo. Haha! No, this is not a challenge. I only wax poetic, remember?

On to dinner. I pulled out the shrimp to thaw and some grillers like eggplant, zucchini, scallions, radicchio (these are my standbys). Then made the peppadew salsa. 'Peppadews' are tiny peppers from South Africa that are somewhat sweet as well as a tad spicy. Bright red and round in shape, they are usually pickled or canned and cut in half.

PEPPADEW SALSA

3 sprigs parsley, chopped fine
1 sprig mint, chopped fine
1 clove garlic, zested on rasp or cheese grater
3 peppadew peppers, diced
1 small scallion with green tops, diced
1 tbsp extra virgin olive oil
salt and pepper to taste
1 lime, juiced

Mix all together and let flavors develop about one hour.

GRILLED MUSSELS

1/2 stick unsalted butter
2 tbsp extra virgin olive oil
1 tbsp chopped mint
1 tbsp chopped parsley
1 garlic clove, sliced thin
7 peppadew peppers cut in half
1 cup dry white wine
2 lbs Maine Mussels, debearded

Put all ingredients except the mussels in a cast iron skillet and begin to heat on the grill.

This can be done on a charcoal or gas grill. Medium heat. About 350. Close lid. When all are simmering nicely, as in the photo above, about 5-7 minutes, throw in mussels.

Close lid and wait about 4 minutes. DO NOT WALK AWAY. They are done when they open and mussels are just barely cooked through and mustardy-beige in color. To quote Rachel Ray, YUM-O!

Enjoyed a summer feast of grilled mussels, giant shrimp, zucchini, eggplant and radicchio served up with some grilled Gerard's bread.

Apologies for no 'after' pictures, it was so hot we entertained margaritas with the meal and hence no photographs in tow!

Feigning Caribbean

2009-06-14T07:11:00.007-04:00

With summer on its way, I can say I don't remember a season such as this one-rain rain rain. Then again, the seasonal changes in Vermont are not to be understood! When much of the US enjoys wafting cherry blossoms and bright tulips in tandem, in Vermont, lemon yellow daffodils go on and on. Then the tulips rush in, did I mention they were supposed to happen together!......Tulips' blooms last about a day here. Then all of a sudden we're in summer with days in the 80's-no spring in between. So as summer 2009 should be approaching I have been having urgings for HHH. What is HHH? Hazy Hot and Humid, I say. So to feign Caribbean I thought even though it's pouring out, then stops, going to a drizzle again, then sun then rain............I'm gonna make food and usher in HHH! I pulled out some whole snappers that I had in the freezer. Fish tacos? Naw, too much work. I would have to clean and chop heads etc. Whole snapper on the grill with some salsa and couscous. Just the thing to pretend we are in sunny country. Rhubarb season just ended here and I have a bunch of rhubarb from the farm that hasn't been used or frozen yet. Maybe a salsa with the rhubarb-use it up I was thinking. I played around a bit and came up with this:

RHUBARB SALSA
1 medium rhubarb stalk, peeled and diced fine
1 scallion, diced fine with green tops
1 garlic clove, minced
1 medium lemon, zested and juiced-set aside
1 cup finely diced peeled/seeded cucumber
2-3 sprigs Italian parsley
1 sprig mint
salt to taste
olive oil to taste

Mix all ingredients together in a bowl and let sit at least one hour for flavors to come together. If you like it spicy add some hot pepper.

Next, the snapper. Just a simple marinade of garlic, olive oil and a bit of lemon juice, salt and pepper. Coated the whole thing and stuffed the snapper with remaining sprigs of herbs (parsley and mint).

Heated up the charcoal grill to about 350 degrees and cooked until done-I press with my finger and peek inside where the fish should appear a bit opaque and slightly firm.

Grilled up some scallions to go along with them-Israeli couscous was the starch. To drink? Casal Garcia rose wine (vinho verde) from Portugal. It was a nice pairing with just enough floral/fruit to marry with the spicy herbal notes from the fish and rhubarb salsa.

Trinidad Tobago here I come!

H.O.G

2009-05-24T16:50:00.001-04:00

That's Harley Owner's Group, not hogs as in pigs. And yes, we do have our whey fed pigs available again. Now. Back to the HOG's. Farming is each day. Saturdays consist of lugging my 75 lb tent all by myself and serving up to 1000 passersby a selection of cheeses. Only to have the energy sucked out of me, so to speak, by Sunday. So on my way to town in search of libation for the celebration (Memorial Day) I got trapped in a funny intersection that was blocked off-there was a parade of about 500 Harley Davidsons rumbling thru town. As far as my eyes could see. And rumble they did! My father, now deceased, was a Marine, and a H.O.G. He loved all things that rumbled. Powerful boats, sports cars, and Harley Davidson. There were flags alight and Support Our Troops signs as well.

I dedicate this post with a moment of my own silence.........to all the women and men who sacrifice their lives each and every day to protect us and allow this country to continue to have liberty. Now, on to the libation. A cold fresh Mojito on my deck. Deck! What deck? Oh yes that was a fantasy. My husband's. And where do the extra hours occur to build this deck in between milking sheep and cows, feeding pigs, lambs, calves, making cheese, pruning blueberries, moving pasture, cleaning the house, mowing lawns, weeding the garden.......ok, on to the mojito.

I got the idea for the mojito from Hannaford. They publish an in-store magazine with some great recipes and this month includes a Puerto Rican chicken with mojito sauce......since I already thawed some of our grassfed beef for the grill it's going to be beef with mojitos and mojito sauce. And also I'd like to mention a thank you to Hannaford-a major sponsor of the first ever Vermont Cheese Makers Festival on August 23, 2009 and Shelburne Farms. Gotta go! Heading for the mojito in the grass.......

Work is Easter

2009-04-13T08:36:00.004-04:00

As springtime brings lambing on our farm, Easter brings work. Lambing is defined usually by a slow start and then climaxes to a furious frenzy of multiple births one after the other, and the shepherd must attend or watch over if assistance is needed. So like the proverbial new mom, lack of sleep is guaranteed.
This spring's weather has been so wacky whatever happened to global warming? It's more like global cooling. Rain, then sun, then snow, then brutally cold winds! This ain't right.

Most people experience Easter egg hunts and parades with pretty dresses and bonnets, but not in Vermont. I have lived here almost 20 years now and it still shocks me each Easter when we see some flurries. As seasons change, so do our milking and cheese making chores. Some of our cows have dried off in preparation for the next calving and milking season, so we are supplementing our milk by buying a bit in the interim, from our friends, the Bouchers. If you visit their blog, you'll see some piglets they are graciously housing until we can bring them home. I also located some heritage piglets not far from here, but they are a wee bit young to bring home yet. With so many interested now in raising their own food and purchasing locally, we have had a hard time locating young stock to raise ourselves. So after morning lambing chores we loaded our milk cans and ventured off to the Bouchers to pick up milk.

Upon our return we then had to unload the milk into the tank to keep it cool and then on to more work, wrapping several hundred La Fleurie cheeses for sale.

Then on to feeding chores again. And when it was all done? Time for the humans to eat! Alas, I was too exhausted and frozen to make our ham on the grill, so conjured up a pot of homemade chicken soup from a roasted chicken a few nights before. Ummm. Soul food. I didn't miss the ham a bit. I'll make the ham in preparation to meet with Uncle Sam.

Cheese Demo Healthy Living

2009-03-30T14:57:00.000-04:00

A few days ago I was scheduled to do a cheese demo at Healthy Living Market in Burlington. What a great place to do a demo! They have an actual demo 'station' where there is a commercial oven, sinks, granite counter, and a refrigerator. The coordinator, Gerta, set me up with tulips, bowls, signage and cutting boards. I brought three cheeses with me: Butternut, Paniolo and Mountain Tomme. It was such fun that the 5 hour time frame went by quickly as I gabbed away with customers and even some regulars of mine from Burlington Farmers Market. I was told at the end it was a record for sales of a demo. I brought so much cheese and it was almost all sold while I was there! Perks of doing events like this? Gerta fed me from a separate demo! Amir Habib's shiitake mushrooms on flatbread pizzas.

Gluten Free Fish Fry

2009-03-30T13:23:00.001-04:00

With all the gloomy, grey, grim early spring weather I had a craving for a Paula Deen moment: FRIED FOOD! Supreme comfort food, fried food has the ability to squelch even the poorest moods, if but for a moment when the indigestion kicks in. But it's well worth it. A close friend is gluten intolerant so I thought I would try a 'dry run' of the menu before inviting her over for dinner. I have made a lot of fried foods from many cuisines and usually use regular flour-which means it comes from wheat.

Many people do not know this or perhaps the information is located somewhere deep in the brain as wheat products are so pervasive in almost every single ingredient list on supermarket shelves today. I began by purchasing the protein ingredients which I decided were going to be Asian and brought home some shrimp, cod, mussels and locally made tofu. Vegetables on the list were zucchini, eggplant, button mushroooms and Napa cabbage.

Most important part of the menu was the Gluten Free flour I would need to use. I chose rice flour as it gives a wonderful light crispy texture to the finished product. Sadly I can't give precise measurements here as I am a cook that doesn't measure unless baking breads or cakes. But I can illustrate some descriptives. When using regular flour (i.e, wheat based) one must mix the frying batter and let it rest for about 30 mins to let the Gluten develop. Well here with non-gluten frying that's not an issue. In fact, it can hurt the final texture and make it less crispy. Therefore less time involved. Yay! I made up a classic tempura batter of ice water, rice flour, club soda and two egg yolks. Basically you want to wait until the last minute to mix this up right before frying. I decided with all the fried goodies I needed a palate cleanser. That's what the Napa cabbage was for. I shredded it up, added some fresh ginger, garlic and rice vinegar and let it all steep together until the food was ready.

While that awaited me, I prepped the vegetables by cutting them up and drying them on towels. This is a must for frying otherwise it will spatter and come out soggy and not as crispy crunchy.

Next up was cutting the fish, and tofu. Same process, making sure everything was dry and ready to fry.

I discovered a great product to make prep time even quicker. This frozen package of mussels, cleaned, debearded and ready to go!

The local tofu is made by Vermont Soy a bit north of here, and what great packaging!

All that was left was a dipping sauce for all and to get fryin'! I grated some fresh ginger and garlic over a bowl,

added some tamari sauce (San-J wheat free), sesame seeds, sesame oil, scallions and rice vinegar all to taste.

Meanwhile the rice was cooking and the oil in the fryer was heating up.

Next I made up the fryer batter which consisted of ice water, rice flour, 2 egg yolks and some club soda. I do this by sight and it should be made right before frying. Asian cooks actually mix it with chopsticks until barely come together with lumps left in. I used a fork as I had no chopsticks on hand. The thickness should be that of thin cream. And I actually put the ice right in with the water.
Below is tofu being dipped in the batter before lowering into the fryer.

And some cut up cod fillets in the fryer.

I got so fry crazy I began to fry everything in sight! I even fried little cuts of scallions. Just to hear that sizzle and take in that wonderful fried food smell. Unfortunately as time is of the essence in this sort of meal, I stopped taking photos when it was done. And the food was on! What's next? Fish and chips. This time a beer batter for the cod. The gloomies are gone.

Endnote: everything was fried at 375 degrees F.

Comforting Casserole

2009-02-06T16:13:00.001-05:00

I haven't written in a bit as we have been frantically frazzled like chipmunks preparing for winter stuffing their little holes in tree trunks with nuts. Seriously though, we have been working to finish up more planks in the cave to age lots of 'Butternut' cheeses we have been making lately. The weather has been so incredibly brutal and dry this winter that each week it seems we have yet another cold front affronting us! So to evade monstrous cold hauling to the cave, we moved a slew of Butternuts before one hit. We moved 80 wheels in one day and stocked planks full. Back and forth, back and forth to the cheese house. I must say my biceps better be getting stronger!

In addition, my husband had been hauling logs out of the woods and sawing, chopping and splitting each day. It's been so cold that we have had to burn one extra woodstove to keep the house warm at night. You see we burn wood that we harvest ourselves from the land, in an outdoor wood boiler. Then we also have the back up woodstoves inside the house. While he has manned the outdoor boiler, I have essentially womaned the woodstoves...

After making cheese, moving cheese, doing firewood, one can barely get enough energy to make dinner. So I decided to just throw a few things together and arrive at a comforting casserole. The kind that finds you in the chair asleep ten minutes later. First I made some elbow pasta, then a roux (mixing butter and flour together in a paste and adding milk from the dairy until thickened), then chopped up some of our ham from the night before, a bit of spinach from the market and grated Butternut on top.............and voila!

Perhaps I should confess, asleep in five minutes.

Yes We Can...and we did!

2009-01-20T16:50:00.004-05:00

Wow! What a day for America. On this day last year, there was doom and gloom among us and not much to look forward to-for the economy. Or our cheese business. Well, that changed in 2008 and so now has our whole country.

When JFK poetically said decades ago, "Ask not what your country can do for you, but what YOU can do for your country" now resonates with our 44th president of the United States of America. This great country was built on what I called 'a tossed salad' in my entrance application to college many years ago. I had the task of writing an essay describing why this country was a mixed bag or salad of different peoples, if you will.

I too am from Hawaii and largely raised by my maternal grandmother, I also attended Punahou School, as did Barack Obama. I have traveled quite a bit, as has he, and this brings with it a sense of open mindedness that is not often found when one lives in one town or place his or her entire life. That is not to say I generalize. It is just that one is exposed to many different types of people, cultures, beliefs, cuisines etc. And early on. We all bring with us our own life experiences.

Today was and IS an incredible day. As I ventured out on deliveries today after the cheese make I noticed the roads totally devoid of cars. The buildings were mostly empty. Only those who must work were out and about. I delivered to one tavern and saw the entire place packed with people, mostly young, at the bar, watching Barack Obama's inaugural address. I listened to it, mostly, in its entirety in the car, with great coverage on NPR. Brilliantly written, I resonated with what he had to say especially to inspire service, and responsibility. We are living in the techno age, the most recent young generation, about to graduate from high school or college has grown up unlike any other generation. I think they call it the X gens. Mostly exposed to computers, emailing, texting-- things appear like instant gratification. Baby booming parents often times, instilled in them a sense of deservedness, perhaps from a well-intentioned desire to provide what they did not have. The people who have come before us without peace in the world and economies in disrepair know the true value of hard work and service. I am hoping in this time now with Barack Obama, the younger generations that come after will be able to rise up to the challenge and work hard, give service, volunteer. It is not about the almighty dollar, or getting good grades to attain the highest paying job but about mindfulness, gratitude and being a steward of the world. As farmers, we like to call ourselves stewards of the land. This means we don't own the land for ownership sake but 'own' our behavior on it. That is to say, we must account for our actions. Just like we must be accountable for our actions in service, at work, and to our Mother Earth. I can say this as I have been a farmer most of my adult life, therefore quite trained at hard work and accountability. Anything that happens on a farm aside from acts of God (weather) is at the conscience of the farmer. And even though I have both a B.A and a B.S (quite over qualified for the job), I feel as though my service to these animals and this land make me more whole. I strive to provide healthy food, humanely raised to the folks we encounter here on this little piece of the Earth. So now on to better things and giving service. Let us begin and ride this next journey..........It shall prove to be a very powerful one.

Farmer's Market in the New Year

2009-01-18T07:00:00.000-05:00

Well the weather sure was frightful and yet lots of folks came out to shop at the Burlington Farmer's Market in this New Year. With several more lamb shares and pork shares to deliver I made the trek to the Memorial Auditorium in minus 15 degrees. Yikes!

Products available were winter vegetables like rutabagas, turnips, daikon radish, potatoes, carrots and even some winter greens. Jewelry, clothing, dried flowers sure enough to perk up anyone's mood were also lighting up the room. There was even a new vendor working on his senior thesis at UVM demonstrating the craft of lacto-fermented vegetable making. He had his setup with cabbage to show how to make old world traditional sauerkraut. What an innovative thesis for the nutrition world!

Speaking of raw sauerkraut, several days ago, I met a friend for lunch at Jeff's Maine Seafood in St Albans, Vermont. He had a Reuben sandwich made with the Flack Farm's lacto-fermented sauerkraut. I even had a bite and there's nothin' like it. It lends the sandwich a nice crunch instead of sogging up the bread and a mouth-watering bit of tartness (from the tang of raw lacto-bacilli in the cabbage). Also, imagine my surprise when I noticed one of my cheeses on their menu. Who knew?

It was a nice change to see a few of my regular customers from the summer market as well as some new faces-it seems as though it has been so long. One man even bought some of my cheese to bring to an Inaugural event in Washington, DC!

I am grateful that despite the weather my health was well enough to make this market.

Life's Challenges

2009-01-14T20:03:00.002-05:00

Well it sure is cold. I hate to sound like a broken record but tonight I heard that 2/3 of the USA is under a 'cold weather' advisory. Predicted to get below minus 15 between today and tomorrow, here in my neck of the woods. Talk about a challenge on a farm. It means buttoning up barns and making sure all animals have extra hay to generate more heat in their bodies and well, hope.

When one is diagnosed with cancer, after denial, there is often a pledge to live in the moment, at present. For the future is, at best, on hiatus of the mind. This is what I pledge, now, to live in the moment, and breathe. For it is all I have. THIS moment. To breathe and relinquish the past and not focus on the future. For what is the future? A fantasy, an ego-based desire, wishes, dreams, hopes, and wills of this or that-to happen. Well now I must pledge to just be...........

First Cheese in 2009

2009-01-01T16:08:00.003-05:00

Well, once again while revelers were most likely asleep nursing hangovers from too much Auld Lang Syne, we were up and at 'em making the first cheese of the new year. And I must say I ENJOYED being in there today what with 16 degrees outside and a winter wind advisory and every section of the home cold! Especially since my cheese house with cheese being made must be a toasty 70 degrees for the cheese to develop properly. So what did I make on the first day of the new year? Butternut. The picture below shows Butternuts plank aging in our cave at about 5 months of age.

We are too old to drive over a half hour to see fireworks and toast the night away. We barely made it to 9:30 last night after feasting on bacon wrapped scallops, orange/lemon roasted shrimp and a big salad. Never made it to the beautiful Prosecco I received as a gift......Ah well, do I wish I could have gone into town? Life was simpler when we were young. Farming is complicated!

Farmer's Work is Never Done

2008-12-25T17:23:00.003-05:00

Well, it's another Christmas Day and we must work. I decided to make it a bit more special as far as luxury, I'd make a hearty breakfast for my husband and me. You see, even farmers don't always get the chance to eat the proverbial 'farmhouse breakfast' EVEN on a holiday. So while most were still in bed, or perhaps unwrapping gifts beneath a tree, we were already out the door. But what a joy to have our own farm grown foods as well as some of our farming friends to add to it! I fried up some of our own bacon

and made an omelete with Boucher Farm eggs and Orb Weaver Farm cheese.....

And then we were off to go look at some cows at Cimarron Farm.......he had Normande cross cows to sell.

Then back to do chores (farmers' term for each day's work that must get done) and then after that, turn cheeses.

Thanksgiving Alone

2008-11-28T08:46:00.006-05:00

This year, for the first time in many years, I didn't have to make a huge Thanksgiving feast. I have made many Thanksgiving dinners in their entirety since a very young age. So I am perfectly comfortable with it. Suddenly, unexpectedly, I was in a bit of a quandary not having a lot of pre-planning, pre-chopping and organizing with the proverbial 'managed time' shopping days. What do I do with my time? Enjoy it. Although foreign me, I toyed with the smaller menu I was now about to create. I decided to boycott the traditional doings for a somewhat 'mixit up' kind.
Final menu was only to be 4 things. And NO stuffing. Certainly would be a guilt-free pleasure not consuming up to 4000 calories in one meal, right? Almost.
The menu?
Crushed fennel, rosemary and sea salt crusted turkey breast on the Primo (previous posts-ceramic cooker)
Butternut squash, apple, onion, Vaquero blue cheese tart
Steamed green beans
Potato gratin with grated Mountain Tomme

Since the menu was short and simple I didn't even have to start cooking until late afternoon. What a wonderful day it was. Slow paced, calm, quiet.
What a joy to not have the baggage claimed competitive and sometimes yucky family dynamics to digress from what Thanksgiving is supposed to be about. To have gratitude for what we are. I thank the universe for who I am, my health and the here and now. So all you empty nesters, young college students, singles, neighbors, and aquaintances, it is very possible to not only have a great time but feel good about it too. My husband and I sat down to some nice bubbly and the meal was on!

Guilt-free pleasure? No. We were still full-and with gratitude. Happy Holidays to all and may Peace come to earth.......

Willow Hill Farm Butternut Squash Tart:

Ingredients:
1 apple (I like Granny Smith), peeled, cored, sliced thin
Butternut squash-cut off neck of squash, peel and slice thin
Half an onion, sliced thin
Approx 1 cup Willow Hill Farm Vaquero Blue Cheese
Tart Dough (below)

Dough:
1 cup flour
4 tablespoons cold unsalted butter
2-2.5 tablespoons ice water
pinch salt

Whiz above ingredients in a food processor about 20-30 seconds until it forms a ball. You know when it's about to form a ball when the sound begins to change to a whirring bogged down sound. The moment a ball begins to form, stop. Dump out onto plastic wrap and form a circle. Put in refrigerator at least 30 minutes before rolling out. When ready just roll out to form the 9" tart pan size. Be careful not to stretch dough when placing in pan as it will shrink when baking.

Preheat oven to 375 degrees F. Roll out dough and fit into tart pan. Arrange alternating apple slices, squash slices and onion slices in a circular pattern following the pan. Bake about 45 mins to one hour. Remove from oven and sprinkle crumbled blue cheese on top. Bake about 5 mins more til bubbly. To gild the lily? Drizzle some honey on top of that!

Farmers Market Season Has Begun

2008-11-24T17:05:00.004-05:00

Well- The first Burlington Farmers Market has begun and what a day! I thought I had realistic expectations but even in the poorest economy since I have been on Earth, people were disposing of disposable income. Perhaps it's that they will not travel this holiday season, I am not sure why.

Completely unexpected, I arrived late although I was leaving on time-due to a propane truck straddling my front door so as to prevent my exit. Oh and did I mention that we got 5 inches of snow the night before ? So shoveling and plowing were in order prior to anything else happening. When I arrived, on the very first day, my paid for parking spot was filled by another car. As late as I was, I was forced to set up tunnel vision fashion without saying hello to anyone I knew. In fact, it became so busy at my booth I was unable to walk around at all that day and visit with other vendor friends. I spent about the first 45 minutes attempting to set up my stand with customers rushing in at me. I sold out of most of our lamb in the first hour. Lots of regular customers and some new faces I did see, as well. Ironic, given that I had forgotten my farm sign and was in a corner at the far end of the room.

Our new cheese 'Vaquero Blue,' (cave aged sheep/cow blue cheese) sold out first. Creamy, mild and buttery it was a hit for holiday giving, I suspect. By the way, Vaqueros were the original cowboys that came here from Spain who used more advanced techniques not previously seen here in North America to not only handle cattle but train horses for range use. These were the men that taught the Hawaiians on our ranch (as I have mentioned in previous posts) that later became known as 'Paniolo' in the Hawaiian language- the rugged Vaqueros from Spain. Many thanks to all for supporting us and happy hoiday!

Cheese Caves of Vermont

2008-11-02T08:24:00.000-05:00

There are a number of cheese caves in Vermont. What is a cheese cave? It is typically an underground room or building that houses cheese for ripening. Its inherent constant temperature and humidity allow the slow process of 'affinage' or cheese curing to occur. It is a complex process wherein proteins and fats inside the cheese break down in such a way as to create different nuances in flavor, texture and aroma. Just like in the wine industry, the area or soil from which a product comes influences its outcome, or 'terroir'. This term describes the effects of the flora and fauna indigenous to a particular locale, farm, vineyard or even mountain. Although Vermont is a small state, there are large differences in climate and soil types from North to South. One can find a dizzying array of not only cheese types but contrasts amongst those same cheese types, ie, cheddars, bloomy rinds etc.

Some age their cheese in caves, others in cellars. Caves are usually freestanding structures while cellars are below where the cheese is crafted. Several caves come to mind here in Vermont:
Vermont Shepherd (the first cave constructed to my knowledge), Lazy Lady Farm, Willow Hill Farm, Orb Weaver Farm and the newest, Jasper Hill Farm. Somehow we get confused in consumers' minds often with Jasper Hill Farm. I have attended the Burlington Farmers Market now for 16 years and every Saturday approximately 1200 people walk by my booth. I am asked each week at least once if we are from Jasper Hill or if we age our cheeses there. Perhaps it's the word 'hill' that creates the confusion? Of cheese farms in Vermont with the word 'hill' in it, we were the first. There are now several "hill" farms: Willow Hill, Cobb Hill, Thistle Hill, Jericho Hill, Jasper Hill. What is it with the word hill? Someone recently asked me if I knew Twig HILL Farm? I wanted to reply, "It's called Twig Farm, silly!"

We built our cave in 1999 with materials from our farm. The stones that created the retaining walls and the front facade all came from the hill that my husband, David, excavated himself. We built this cave to adjoin to the natural bedrock in the back of the rooms to provide extra humidity...like a mini-Roquefort cave. The seepage that occurs through it is entirely weather dependent, and hence a huge challenge from a cheese maker's point of view. It is not climate controlled so our 'terroir' is exactly that. Each year, analogous to wine, the cheeses ripen into a different 'vintage'. In 2005 for example, it was very wet, so the Blue Moons (our natural rind sheep milk blue) were quite moist with a thicker rind...........much like the texture of a sweet Gorgonzola as it held a lot of moisture in the paste (the interior of the cheese).

All of our mature cheeses are 'plank aged', meaning they are cured on boards-- that were also made here on the farm. We purchased a portable sawmill many years ago to harvest the wood for our house which is post and beam construction and it truly has been handy in building bridges (literally), cow barns, sheds etc. And cheese boards. The wood harvested for the planks is white ash which is a hardwood and very lightweight-helpful for maneuvering and washing. Cheeses are turned daily in the beginning of their affinage and less often as they age. As they give off moisture and develop a rind, the boards must be washed frequently and rotated into different locations through the cave as new cheeses enter each week to begin their aging process. This is a brief introduction to our cave...people often ask to visit our caves. Unfortunately due to food security/sanitation reasons, our caves are not open for visiting at this time. Next project? On to harvesting and milling boards for siding our new cheese house. Finally! Then there's firewood....

First Vermont Snow Fleurie

2008-10-21T18:10:00.002-04:00

Well it's unbelievable but even with our attitude, not altitude, we had snow today. October 22nd!
Actually it IS our altitude. We are at approx 1200 feet above sea level, so when there is rain down in town there is snow up here. Just the other day Cobble Hill was covered in a light fog and gorgeous leaves.

Then the colder air moved in and boom! It looked like something in mud season (spring here in Vermont) when there is light snow and the roads are soft and warm and easily damaged by vehicle wheels or even cow's hooves........

But wait! Vermont Snow Fleurie? This is not a misspelling of 'flurry' it's the name of one of our delicate cow's milk cheeses, La Fleurie. This means 'bloom' in French and is in itself a play on words as it is a cheese of the 'bloomy rind' style, like Brie or Camembert. What's new? It has been chosen by Williams-Sonoma for an American Farmstead selection for the holidays. It is a unique cheese as it begins like a rich Chaource with its inherent cheesecake-like texture (a very good thing) and then ripens more silky thru the middle into a buttery creamy decadent event! La Fleurie can be consumed at all stages of its maturation which makes it widely appealing to all at a party or holiday meal. With two out of the four cheeses in this collection from Vermont, this is a fantastic gift for the holidays. Click here to order Williams-Sonoma

Whey Fed Pigs Rooting Heaven

2008-10-15T12:12:00.011-04:00

As I looked behind me while taking some fall shots of our farm I heard some happy soft grunts (which are the cute sound relaxed pigs make) and lo and behold there were the pigs up in a field toward our old Christmas tree operation! First they came toward me thinking I had some treats for them

Then after realizing I was just hanging around on this beautiful day taking pictures they went off and continued rooting.

A few seconds later, something strange happened! The pigs began to make an alert sound and I looked to my left and whoa! An otter running across this upper pasture right by me!

Then off he went back into the woods.

Back to rooting heaven........."Wait! I think I got a grub. Yum!"

"Come on guys, someone's here with some whey. Let's go!"

"Yay. They brought cheese too."
Happy pigs rooting heaven.........Hmmm. Why was the otter there? Did he want cheese too? What a sighting... Ewe otter try Willow Hill Farm cheese too!

Perfect Pickler

2008-10-14T18:35:00.007-04:00

Now ya'll know ( I can say this-my mom is Southern) that I am into all things fermented, so when I spied a gadget on TV on a show that rated kitchen thingys, I said "Hmmm. I'll check out their website and see what's up." Well I did, and was enamored.

I adore lacto-fermented vegetables and preserved meats, and oh heck I'm a cheese maker for goodness sake! Each and every day I deal with what someone once coined the 'controlled rotting of milk'. Haha! So when I saw a new rig for making pickles without a canning setup or a cold basement, I decided to go for it. Every culture in the world has a propensity for consuming some kind of fermented foods, be they vegetable, meat, dairy (i.e, cheese, yogurt, kefir) or fruit. Done properly, raw fermented foods are a huge benefit to the digestive system, which begins to change for the worse as we age.....

This item called the Perfect Pickler is a large bucket with a lid, spacer and primary fermenter (like I use in home brewing). All you add are the vegetables, some celtic sea salt and water. In 96 hours you have fantastic raw fermented pickles that are crunchy, a bit spicy (if that's what you want) and oh-so healthy. My first batch with this thing I used River Berry Farm cauliflower, carrots, garlic, ginger, green beans, fennel and red pepper I had on hand. If you look closely you can see the 'spacer' which is merely a ramekin set inside the brine. So if you have never had your own raw fermented pickles some good books to get you going are: Wild Fermentation by Sandor Katz and Nourishing Traditions by Sally Fallon. This thing is fun!

Willow Hill Wins at World Cheese Awards

2008-10-12T08:33:00.006-04:00

We are excited to announce that our new cheese, Butternut, (which husband named due to its butter-y and nutty flavor profile) just won a medal at the World Cheese Awards in Dublin, Ireland. With 2400 entries from every cheese making nation, Butternut made its long trip from Milton, Vermont to New York where it was consolidated with others en route to Dublin. There it was most likely lifted, sniffed, tasted while the judges chewed along thru the other 2399.........

Butternut is an Alpine style semifirm cow's milk cheese plank aged in our underground cave here on the farm. Quite an honor as it was included with other Alpine style cheeses in Europe where they reign in this category!

Paniolo Cheese in the News

2008-10-05T18:43:00.001-04:00

Well maybe not headline news but surely an honor-for me. I come from 10 generations of cattle ranching in Hawaii. This, many people know about me. How I ended up in Vermont is a long story with a circuitous trail. The family ranch, currently the 5th largest in the United States, was at one time the largest privately owned ranch in the country, with 250,000 acres and 50,000 head of Hereford cattle. Its history goes back to the late 1800's wherein an unfolding saga of Hawaiian kings and queens and a chieftain's daughter marrying a New Englander ensued and wrangling of hundreds of freely breeding cattle and horses to be tamed-to chronicle but a bit of its story. (for more info www.parkerranch.com)

And the working Paniolos. This word, paniolo, word historians do agree is a 'corruption' of the word 'español' whom the Hawaiians were trying to describe when speaking about the Vaqueros, or Spanish cowboys, that came to the islands to manage the wild cattle.

Vaqueros, were those master cattle wranglers who cruised thru Texas on to California and thru Mexico centuries ago. Well some settled on our ranch and became the very fabric that made things happen. And this is a generation before there ever was an American cowboy. Now, now. Texans please do not contact me for libelous content. Look it up. It's on record. Anyway, back to my honor.

This year was named the Year of the Paniolo and marks the centennial wherein a renowned Paniolo, Ikua Purdy, "shocked the Western world with his unprecedented win" in Wyoming competing against the best cowboys of the time (Paniolo Preservation Society). So in August of this year they held lots of celebration at the ranch with rodeos, trail rides, luaus, Old Hawaii (a parade in period dress on horseback) to commemorate a moment in time hopefully not forgotten.

We released a new cheese we called 'Paniolo' in Aug of 2007. And it was fine time to donate some to this event. After several snafus with DHL shipping (!!) it arrived in ok condition and was served at a fundraising event. To my surprise and honor, a bidding war ensued and in the end someone won a small wheel of cheese for several hundred dollars! And to boot, the real honor was working Paniolos in attendance ate my cheese and loved it. Talk about history. What a circuitous route.

New Winter Farmer's Market

2008-09-25T18:29:00.002-04:00

It seems like just about a year ago at this time I was announcing our acceptance into a new winter farmer's market about to open in Montpelier, Vermont. It was held once a month in a college gym and we attended each one. Well now the market has expanded so as to add another Sat to its roster, the 3rd Sat of each month thru April. SO that makes the 1st and 3rd Saturdays each month thru April to make 10 winter markets to attend!

NOW Burlington Farmers Market has jumped onto the localvore bandwagon and is planning a winter farmer's market! I say? "It's about time!" So do many others of my clientele from years gone by at the summer market. This market is planned for the 3rd Saturday of each month beginning November 22, 2008 thru April. It is going to be in the Memorial Auditorium in Burlington, Vermont. Should be great as far as products represented-my last check, 40 vendors are committed!

Willow Hill Farm's commitment? We are attending both Burlington and Montpelier Farmer's Markets. We will be bringing our award-winning cheeses, grassfed lamb, whey fed pork and blankets to both markets. See you there! And thanks for your patronage!

Cooking For 50

2008-08-02T17:59:00.005-04:00

Well I haven't written in my diary in a bit since we have been so busy trying to keep ahead of the rain, breaking equipment and a slew of cheese orders. Last weekend I had pre-planned a party for myself and husband for approx 50 people-many near and dears and many "haven't seen in 15 year" types.

Sent out invitations and planned the menu and schedule lists in order to prepare things ahead of time to enjoy the time with guests, albeit somewhat short. The best planning still doesn't cover it. I had menu planned, daily duties all lined up for myself and then...........we lost all water in the house. And at the same time, two, not one, but two walk-in coolers failed at the cheese plant. This means that cheese couldn't be kept cold. Not to mention throwing the daily list of duties 4 days in advance off completely! Without water, one cannot prep food. So I shifted gears, as any experienced farmer does, as we are well-versed on changing plans at a moment's notice due to weather, and decided to vacuum, straighten the house, and pickup old mags, papers and the like. Set up the tiki torches, arranged chairs etc. Tried to carry on. Like a farmer.

Come the day of the party water had been restored only about 12 hours before. So I was on a kamikazi mission to attempt to prepare everything and be ready for arrivals. Someone smart would have cancelled.......Low and behold I just about made it. As friends began to arrive, I greeted them with the best attention I could give however I was distracted because with that volume of food some of it needed to be kept in cold storage at the plant ( I don't have the fridge space for all that). So things were going along smoothly with children splashing in the pool, music blaring and folks seemingly enjoying themselves. And before I could pull the pork and roast up the shrimp or put on grass fed burgers, a huge storm, visible across the lake rumbled over. So although I had thought about the proverbial Plan B, I never entertained we would actually ALL have to move inside. And so it did. The party, that is. All of a sudden, I was on. About 50 people staring at me in my kitchen and surrounding area and had to finish preparing foods as well as figure out how to line up folks buffet style to access the pulled pork, which was lovingly 'pulled' by Dawn and meanwhile Kat frantically zested some lemons over the shrimp I was going to roast. It's truly a great get together when you can find local ingredients to boot:
basil I used from River Berry Farm for my pesto, as well as their fabulous sunflowers that graced a number of vases around the house and lettuce and tomatoes for all else! We also dined on some of our lamb in the form of kebabs. So all in all, it was a great time-and too bad I didn't get any photos after I made the Carolina style slaw

and other sides, and put the pork shoulders on the day before.

With this pork I made a fresh ground coffee, cumin, garlic and cayenne dry rub. The pulled pork was gone in about 5 minutes. So the storm blasted by and soon enough in shivering temperatures the kids were back again in the pool, and the core group of farmers stayed until midnight. Kat's blueberry tartlets were a hit-we needed about 100 more of them. A good time had by all! As Wolfgang Puck says, "Live, love and eat!" We did.

Bouncin' Blueberries!

2008-07-28T17:41:00.002-04:00

Blueberry picking season has begun! After a much awaited harvest opening, and serious excess rain in the month of June and July, the plants are so loaded with berries that they bend over and almost touch the ground. To boot, the mower won't even fit between the rows that we haven't been able to mow in close to a month. So while the grass is long for now (I'll take care of that hopefully soon), the pickin' is easy. Stand in one spot for five minutes and there you will have about a quart of luscious organic blueberries.

We are the original U-pick Organic Blueberry farm in Chittenden County. And with about 9 varieties of blues we can pick 6, sometimes 8 weeks. We don't use a lot of bird prevention devices so if you come picking you can spot songbirds, oreoles, and other critters like turkeys and if late in the day, pheasants we previously released into the wild. They're probably picking blueberries as well!

We are always closed Mondays and Tuesdays (the blueberry fields only) which is often helpful as to allow some time for additional berries to ripen in the 'off-days'........Until further notice, our hours are as follows:
Weds-Sun 10-2
Directions: Coming from Main St in Milton, turn right onto East Rd. Make first left onto Hardscrabble Rd. Go approx 1.4 miles up the hill and we are on the right.
You can also call ahead for weather updates. 802-893-2963

No Pig in a Poke

2008-07-15T18:36:00.008-04:00

Now everyone is aware I am fairly obsessed with good barbecue and the other day after another exhaustive farmers market (it takes much time and preparation to get ready AFTER making the cheese all of Friday-and then talk to approx 1000 people between 8am and 2), I decided to put on a pork shoulder to slow cook it on the Primo grill for pulled pork the next day. At the same time I put on a dry rubbed slab of pork ribs to eat later that night for dinner.

As cheese makers, we produce as a by-product, something called whey. It is a liquid serum that comes out of the curds and is rich in nutrients and some leftover calcium and proteins. And pigs love it, to boot! If you've never had whey-fed pork before, you are in for a treat. It has more flavor than supermarket bland ('brand'- tongue in cheek) pork and is very tender. Industry allows up to 10% added water and sodium, I believe, which is known as 'enhanced' meat. What this does is artificially tenderizes meat for the homeowner because when you add the sodium (salt) and water together, it holds moisture. This is not necessary with whey-fed and milk-fed pork products direct from your local farmer. The cuts are just plain juicier and moister!

So after 21 hours of slow cookin', the pork picnic shoulder was ready to take off.

And the 'pulled' pork was divine!
Had that nice pink smoke ring and was juicy and tender. Added to it, was Carolina style sauce, vinegar based so as not to blur the succulent flavor of the meat with a sticky sauce.

Why so much attention to pork, you ask? This is a dairy site, after all. Well after much anticipation awaiting a heritage breed order of piglets from a local pork producer, that never seemed to come to fruition (interestingly they are also brand new vendors at the farmers market I have attended for 16yrs), my good friends from the Boucher Farm saved the day. We make cheese every day thru the week and seriously need to utilize the whey or ship it off. It should not go down the drain. And we don't produce enough to ship off.........So a few days ago, they brought me some healthy piglets from their pork source. And it was no pig in a poke! These piglets are good size and very healthy and vigorous! They already, after just a few days, look at us askance if we come with other feedstuff and NOT whey. As if to say, "what are YOU doing here without our whey?"

Below is Dan from Boucher Farm holding a piglet when I yelled that I had camera in hand!

They are also vendors at our market and produce milk fed pork, veal, beef and cheese. They go out of their way to help others and are dear friends of ours -especially in a time of need-without the competitive paranoia that we are going to infringe upon their market. Farming like it used to be when everyone helped others......Thanks guys!

Back to pork. In the late fall we will be offering once again amazing whey-fed pork as found in parts of Italy and Spain. We had to take a hiatus as we were building our new barn and cheese plant and didn't have the infrastructure to accept pigs-or the labor. The famous Prosciutto di Parma is produced from the hams of whey-fed pigs from the Parmigiano Reggiano cheese making process (Parmesan). Likewise, ham in Spain is cured from whey fed pork from the cheese making process.
Notably, pigs are nature made to root up the soil and get nutrients from the grasses, tree nuts and wild herbs etc. Add to it the whey, and you will go hog wild! So please contact us for some whey-fed pork later this season, if you are local. Sadly we are not set up to ship our meats at this time....

Cheese. The Dirty Truth.......

2008-06-25T16:41:00.000-04:00

Cheese makers. Nothing more than glorified dishwashers, I say! That's what we are. Most people think we lead glamorous lives, going to competitions and coming home with ribbons in hand. Or attending fancy food shows. The dirty truth is? All we do is clean! As farmstead cheese makers, by definition, the milk comes from the farm's own supply of milk from animals raised right on-site. As well by definition, this means dirt, mud and poop. Yes the evil poop word. As such the farmstead cheese maker must be a dirt vigilante and clean, clean, clean. When we arrive at the cheese room each morning, we begin by filling sinks. Lots of them. Sometimes, 5. With what? Chlorine detergent, acid rinses and then sanitizers.

Now what? Well, the forms that hold the curds must be washed, rinsed and sanitized. So must the tables that they drain on, and the floors too. All the while, simultaneously, keeping the curing rooms just as clean and the 'proper' molds growing in there. For in each curing room there are numerous molds that want to grow on every cheese in sight. And certain cheeses require particular surface molds, or bacteria for their proper development.

This week while awaiting milk to heat to its required temperature, we spent about 5 hours cleaning things before we even made the cheese! It's a very steamy, wet environment, a cheese making operation, so cleaning is top priority and arduous as well. And did I mention it must be done every day? Glorified dish washers we are, I say!

Grassfed Lamb Shares

2008-06-20T18:02:00.006-04:00

It has become quite chic to elucidate on all things local, please forgive the digression, but the above photo is our grassfed lamb burgers with homemade tzatziki and River Berry Farm lettuce with our own winter-stored fabulous baking potatoes.

We like to call our lamb, Basque Style. Basque style lamb is similar to the lamb produced in the mountainous Basque region of Spain. They are raised on pasture and harvested smaller than American lamb (which is feedlot finished similar to beef). It is therefore more lean than standard American lamb. Grazing our diverse pastures contributes to lamb that is delicate, tender and full of varietal flavors.

Our lambs are completely pasture-raised. They are free ranging and are never confined. Moving to new pastures each day provides optimum nutrition and flavor. They forage for grasses, legumes and even wild herbs like thyme and dandelion!

They nurse their mothers’ own rich milk and are supplemented with whey (a bonus from our cheesemaking process) and natural minerals. The result? Tender, lean and delicate due to the diverse diet they eat. We do not use any antibiotics, hormones or genetically engineered products.

One has to ask, how long can the feedlot-raised meats paradigm last? Given the price of fuel and the cost of raising grains in the midwest, then shipping it to areas far away. Well, I won't go into a diatribe on animal welfare, carbon footprints and the untold LACK of health benefits of grain fed meats. I will leave that to better writers and more comprehensive science-based sites on the internet like Eatwild, NY Times writer Jo Robinson's site dedicated to grassfed meats and dairy products and their health benefits. What a wealth of knowledge on her site!

Back to our lamb. Called “Among the best spring lamb...” by Williams-Sonoma TASTE magazine (2000), it is truly of the land and reflects our own terroir in the foot hills of the Green Mountains of Vermont.
So please join us at farmers market to try some, or by special appointment here at the farm for purchase. We offer both meat cuts and whole lamb shares. Yes, it sounds contradictory. Perhaps gone are the days when folks referred to 'freezer lamb'..........now everything is called a share-blame that on CSA's. Ha! I'll take it.

Farmers markets heat wave

2008-06-20T17:41:00.003-04:00

Wow! We are sure having the oddest season I can recall. First a mini-summer in April wherein everybody in the neighborhood opened their pools (which doesn't usually occur until June here in Northern Vermont), and then another heat wave in early June and now in late June days and days of rain-enough so, I shall build an ark. Wondering if farmers near here are suffering as there has been virtually no sun for too long. But I will say where there is failure, there is always success. After all, I am one who, like it or not, always sees the proverbial glass as half full, not half empty. If not I could never be in farming. Hope springs eternal and in Vermont spring is short, so you better be hopeful. Tongue in cheek. Anyway the most incredible and gorgeous tender greens are coming our way with veggies shares and by the looks of it, most other farmers are having the same bumper crop. What comes with lots of rain is greens and lettuces that absolutely love rain. So who cares if the peppers are drowning and the eggplants may never make their own eggs, we'll have sumptuous salads everlasting!

At farmers market though it is truly challenging to keep cheeses and sheep yogurt cool. The lamb we bring to market is frozen and is in large coolers stocked full of ice packs. Luckily I learned long ago that a frozen solid cut of meat tends to keep its brethren frozen too. Of course, that's if one doesn't open the cooler lid too often-like mom always said "stop opening the fridge so many times!" Well, this is one day I wish I had a fridge to open at the market. As for lamb, we do still have lamb shares available.

Pork. It's What's for Dinner.

2008-06-08T17:27:00.010-04:00

To say that "pork fat rules" is an understatement by Emeril Lagasse. I love pork. I love it alone and combined with other meats. It has a succulent, slightly salty, wonderful mouthfeel, the fat, that is.
We raise lamb and when I make lamb meatballs for spaghetti in red sauce, I enjoy the pure lamb meat, meatballs, but I cherish the meatballs with a little ground pork added. Of course I add a tad of our own milk to the mix too!

Our lamb, similar to Basque style lamb, is a little leaner than standard American lamb, so adding a small amount of ground pork helps add moisture and tenderness to the meatballs. Anyway, back to pork. It's so darn hot here in Northern Vermont right now that I figured, "if you can't beat 'em, join 'em.".............hence, the desire in the HHH (Hazy Hot and Humid temps) to barbecue some pork in true Southern style and enjoy this lazy day of summer. Wait! What? Lazy day? No whey! We made sheep yogurt today, Sunday. So another 9 hours in heat.......... This means that on a 90 degree day in Vermont, we were relaxingly donned in our rubber gloves and rubber aprons in an 85 degree room at about 90 percent humidity. Steamy is more like it!

Back to pork. I adore barbeque. I also relish grilling. What's the difference? **See notes below........I started out with the proverbial Hibachi on the ground in college. Then graduated to a gas Weber grill. Then inherited a Weber bubble charcoal grill when my mother moved away. I started out of curiosity to cook foods on the charcoal Weber. I never went back. Relegated the old gas Weber to the back of the garage and it's never seen the light of day, since. I would post a picture, but it might be sacrilege for some, so I'll refrain.

Consequently after grilling on the charcoal Weber for 3 years I noticed an ad in Fine Cooking Magazine for a Big Green Egg. This is a ceramic 'cooker', so it's called. But don't let that fool you. It excels in grilling, smoking and roasting. There are other brands of this Kamado type cooker on the market. I ended up in my obsessive hunt for one buying a Primo brand ceramic cooker (grill/smoker). These cookers can do direct cooking, indirect cooking, and smoking-even high heat cooking for a grilled pizza. They use charcoal, like the Weber bubble, however, the hardwood kind. This is lump charcoal, and will give your food an indescribable flavor. I know no one who has made the switch that goes back to briquets or gas. Yikes! I sound like I am pitching. Back to pork.

I 'cook out' as they say almost 365 days a year, here, in Vermont. I make lamb, pork, beef, fish and pizzas on the Primo. When it's storming, like a N'oreaster(whipping winds, below zero temps etc), then I make something else inside the house.

Here is the St Louis Style ribs with the fell (that thin skin next to the bones, sort of blueish, that needs to be removed prior to barbecuing-just pull a small amount with a knife, and using a paper towel pull the whole thing off in one fell swoop)...........pulled off with a paper towel, and rubbed with Dizzy Pig dry rub.

I like to make homemade dry rubs for meats, however,
I really appreciate being able to order the Dizzy Pig dry rubs online if I need to, in a pinch. Another favorite bbq product of mine is the Billy Bar. This tool, is exceptional at cleaning any kind of grates on any grill/smoker. Be it gas or charcoal. It is as good as sliced bread! This tool, is a small rod-like shape on a handle. Here, the bar cleans the grates.

Notice the V-shape of the bar. It gets in the grates and around to clean the gunk and will work on any type of grill, gas or charcoal. It has a stay-cool handle and can be wiped off with a paper towel. It beats those brass brushes that never last.

Barbeque vs. grilling: Barbeque is anything that is slow cooked, low & slow at about 250-300F. Grilling, on the other hand, is high heat, or not, direct or indirect cooking on a grill. Barbeque, for me, is pork ribs, beef brisket, spatchcocked chicken, slow roasted lamb and/or game meats.

How To Eat Supper

2008-05-18T16:19:00.007-04:00

Listening to The Splendid Table on National Public Radio yesterday on the drive home from our 2nd farmer's market (of the summer season anyway), it struck me that CSA's, otherwise known as Community Supported Agriculture, is the way to have fabulous suppers thru the year!

Traditionally, CSA's are a way for a farmer to make an early income and pay for employee payroll as well as the seeds necessary to plant all those vegetables. For those who might not know what one is, it's a situation wherein one joins a CSA, pays a modest fee to the farmer to receive weekly 'orders' of foods-be they veggies, meats, eggs, bread, flowers and the like. I say 'orders' because in most CSA arrangements the customer gets what is pre-chosen each week, mostly what's ready to be consumed. So in July, here in Vermont, what would one get? Green beans, basil for pesto, greenhouse tomatoes, new potatoes, lettuces and perhaps some berries (if the farmer is diversified in that way).

I have discovered a brilliant concept in a new form of CSA: River Berry Farm. Located in Fairfax, Vermont this is a very diversified farm offering greenhouse plants, strawberries, raspberries, mixed veggies and organic eggs. The concept is different in that one pays a flat rate and gets credit. So instead of a pre-chosen allotment of foods, the customer can utilize the credit to purchase anything they raise on the farm! So in light of full disclosure, for my share I can buy veg plants in their greenhouses at the start of the season for my garden and then graduate to luscious organic raspberries and glorious cottage garden flower bouquets later in the summer.

And what's more? As I was then on cheese deliveries in downtown Burlington, I noticed something interesting. The same size bag of spinach at a large chain supermarket was over $5.00, while at a local co-op it was a bit less (and local and organic). However the spinach that I received as part of my share (again full disclosure) was huge and less money, costing about $3.50. Not only less in dollars, but more in value for those bags are fresher, the spinach tastes sweeter and there is virtually no waste inside the bag. You know those little brown wilted leaves that always remain in a bag of California-shipped spinach. So to be succinct, like mom always said "Less is more."

This bag of spinach was taller than my coffee pot! Below is supper a few nights ago of slow bbq'd pulled pork, thyme infused white bean salad and River Berry Farms' fresh spinach with a lemon vinaigrette.

What's for supper tonight? Some more low-n-slow bbq and I'm thinking wilted River Berry Spinach with some fresh cream from the farm and a bit of melted La Fleurie cheese. Some roasted sweet potatoes on the side. Now that's how to eat supper!

Ah-butter

2008-04-29T07:50:00.006-04:00

With all the calving going on, but yet not enough cows in the parlor for cheese making, I decided to get started stocking up on raw milk grass-fed butter. What is this? This is butter made when the cows are out on grass and not pasteurized. With the larger proportion of Jersey cows' milk now in our herd, their milk makes superior butter.

What makes superior butter, you ask? Larger fat globules which the Jersey cows have. The size of the globules makes the butter 'break' into butter and buttermilk more readily than milk with smaller fat globules. And oh, the color! Butter made from cows out on grass is like egg yolks from chickens out on grass-bright yellow. Since I don't own a butter churn I use the food processor method for making butter.

Basically pure chilled cream is put into a food processor and whirred around for a few minutes until it breaks into a sloshy yellow mess of butter and buttermilk. Then it is rinsed with cool water and washed and washed and worked by hand until the liquid is out of the now solid butter. Then all that's left to do is form or package up the butter into whatever vessel you like. I like packing butter to be consumed soon in little ramekins.

Butter for storage is wrapped in freezer paper and frozen to be eaten later in the year. Visit Eatwild to learn more about the benefits of raw milk butter and other dairy products.

Lions, Tigers and Bears, oh my...

2008-04-28T07:48:00.007-04:00

Lambing, calving and cheese making, oh my! Well spring has truly sprung in Vermont as the grass has just begun on our farm to green up. Granny Smith green at this point. Birthing time always brings with it a season of obstetrics. Little sleep and then all of a sudden lots of babies on the ground. We have a ball watching the lambs, especially, frolicking with each other and engaging in their daily races. Lambs, like clockwork, run races of sorts until they are so out of breath, they all come to a screetching halt at once. How do they know when to all stop at the same time? It's as if it's a choreographed dance. Or perhaps they are a secret society.

Our calves, on the other hand, do what we call, boinging. All of a sudden they discover their legs and boing straight up in the air with tails held skyward and zoom across the field in a short burst. And then they are done.

The above photo is Peony, a first time mom, with her new baby, Carmela. Peony is half Jersey, half Brown Swiss. Unlike most dairies, we leave the babies on the moms for a bit to nurse. There are several reasons for this. For first time moms, it is very beneficial for the bonding process, and what is known as 'let-down'. This is the process of any lactating mammal of letting down her milk. She needs to get used to the sensation of having something nurse on her udder and it is stress-less. On the other hand, training a new mom in the milk parlor having never been nursed before can be a small nightmare. She must learn not only to walk into a very clean man-made room, hear a loud vacuum pump (which runs the milking machines), then stand still while a milker puts teat cups on her udder and then, lastly, let down her milk. So by leaving their babies on for a bit, they learn in a most natural way to let down and also give the farmers a small break during a most challenging and busy time of lambing and calving. Another huge benefit is of health. The calves get the antibody rich colostrum direct from their mothers.

The other day another baby born, to Iris, another Jersey-Brown Swiss.

Altho the heifer introducing herself to him is Bramble, who was born inconveniently in the middle of a blackberry bramble patch a few years ago. The markings on this baby are from his Dutch Belted father, with his semi-belt around his middle. Bramble herself is a Jersey-Dutch Belt cross and she didn't get the white belt either. Her mother, Reo, short for Oreo, has a most beautiful thick white belt across her middle.

The 5 Seasons of Vermont

2008-04-04T15:42:00.003-04:00

Well here we are again. The worst season in Vermont. It's called mud season. It is after winter and before spring. Some would argue that in Vermont there is no spring. Just winter and then mud season and quick summer. All the winter run-off causes roads, pastures, fields and driveways to turn to muck. Including ours.

Our small viewing room is still open but if you come to visit please be aware that the farm road to it is a bit messy. This should all end by the end of April-hopefully. It is never a sure thing, how long it will last. And also remember that our viewing room is self-serve as we don't have the extra hands to give formal tours. We are in the throes of calving and lambing now. Yikes!

Please stop by and visit us at the Montpelier Winter farmers market tomorrow, April 5th. It will be the last one until next winter. After this market ends, we will be attending the Burlington Farmers Market for our 15th season! It begins May 10 and runs thru Oct 25, 2008 (Saturdays 8:30-2, in City Hall Park). See you then!

Farm Fresh Raw Milk For Sale in Vermont

2008-03-15T09:07:00.003-04:00

March 14th was a great day for Vermont! Currently in Vermont dairy farmers can sell up to 25 quarts of raw milk per day. They CANNOT advertise, sales must be via word of mouth and no signs can be hung at the dairy. For those who may not remember, there are 4 quarts in a gallon. So 25 quarts equals roughly a bit over 6 gallons. A newly freshened cow (one that has just given birth) gives that amount per day. So with current law in Vermont, a farmer is only allowed to sell, by word of mouth approximately one cow's worth of milk. Vermont is the only state in New England to limit raw milk sales to 25 quarts.

There has been significant discussion and debate regarding the health benefits versus risks of selling raw milk. Some states allow raw milk sales with advertising, some allow sales at the retail level in stores, and some even allow milk to be shipped via Fed Ex. In Vermont, what had been proposed with this new bill, the Farm Fresh Milk Bill, as it has been called, was a stringent third party certification and testing program, coupled with the allowance to advertise milk sales and give the informed consumer the choice to buy raw milk. I won't use this space to go into lengthy discourse pro or con raw milk but I will say the bill got a very favorable response from lawmakers.

Unfortunately as time ran out to fix a complicated issue of jurisdiction, they moved to strike all which means to completely change the bill as it is currently worded and instead worded it to increase the volume of milk a farmer can sell to 50 quarts a day as well as advertise! More info will be available as to its status as well as sound files on their website Rural Vermont. Hats off to all involved in moving Farm Fresh Milk forward in Vermont!

New York City trip

2008-03-05T18:07:00.004-05:00

Well it's been a while since I last posted as I traveled to New York City to visit cheese shops and get together with some long missed friends. While there I had the unusual treat, for me anyway since I don't get off the farm much, to dine at Momofuku noodle bar. Having seen the chef making his well-known steamed buns on Martha Stewart I was intrigued to try them. Little did I know that it would only be a few weeks later! They were better than I had imagined, just right thickness, perfectly done, and oozing with the heritage breed pork juices from the meat inside. As heritage pork raisers ourselves, I was thrilled to see New York city chefs spreading the word, just from a taste standpoint alone. Fun!

After dinner, my friends from Cheese by Hand took me a few blocks away to meet up with Anne Saxelby of Saxelby Cheesemongers, a fantastic cheese booth in the Essex Street Market on the lower East side. She had just done a tasting to die for............my favorite foods! Beer, cheese and BACON! What is not good with bacon? The pub hosting, Jimmy's No.43, is on East 7th Street. Walking down a set of stairs I entered an underground small pub with low lighting graced with the smoky smell of hearty bacon-and of course, beer. What a great time! And fantastic place to host.

While in NY I also required bringing home bialys and lox. Those in hand in my cooler bag, I returned home on the train to another week of meals courted by lox. Oh............and did I mention the Patriots did get creamed by New York? Much to the chagrin of my husband.

Super Bowl Sunday!

2008-02-03T14:06:00.000-05:00

The New England Patriots are unbeaten and about to play in the Super Bowl today. After a long day at farmers market yesterday and another long day of cheese making and shipping tomorrow, Monday morning, I decided to play it easy and forgo all the planning for junk foods and fatty pupus (that's appetizer in Hawaiian) and just keep it simple and grill some of our own grass fed beef and bake some potatoes from the garden. And for dessert, dark chocolate gelato and to gild the lily, it IS the Super Bowl after all, some liqueur soaked cherries and fresh bakery-made cannoli. Go team!

Ulterior motive? Brewing some more beer. What's this contraption?

This is a wort chiller. It enables me to cool down the wort (the liquid that later becomes beer) quickly so I can pitch (throw in) the yeast to get the thing fermentatin'! Next up? A pilsner style. I definitely will be re-creating the Belgian Style Pale Ale for the husband has them almost all gone before their time! The last Belgian Pale Ale below...crisp, refreshing and effervescent.

One More Farmers Market...

2008-02-03T13:42:00.001-05:00

Despite a nasty pre-market storm to include a half inch of ice, sleet, freezing rain and snow, the show was to go on. I battled the interstate thru chunks of ice causing rough road conditions and getting behind and oh-so slow Fed Ex Custom Critical truck. Wait. Aren't those the ones that are supposed to deliver critical boxes in the same day such as organs etc? At least the driver was driving carefully.

I arrived late and was later greeted by some familiar faces from another farmers market. Nice to know that folks will drive well over an hour to buy our cheeses and meats. "Buy Local" is truly becoming a movement in Vermont!

At the end of the market a frequent cheese buyer from Pete's Greens came over and handed me a jar of canned tomato sauce. What a nice ending to a long day to be able to come home and make some spaghetti with sauce ready to go. Thanks Roger at Pete's Greens!

Obsession Revisited

2008-01-17T10:07:00.001-05:00

Once upon a time I heard someone call the art of cheese making "controlled fermentation." It would be fair to say that I am obsessed, then, with all things fermentation. I am a cheese maker, I bake slow fermented hearth breads, especially in the winter when my schedule allows and now, I am revisiting the quest for good homebrew. My husband, back in the early 90's, used to brew beer at home. Me, partial to wine, I paid not much attention. Now with worldwide grain crops causing skyrocketing prices for microbrewery beers as well as the unavailability of hops, I felt compelled to save money on his beer purchases and decided to do homebrew. Somehow he has not quickly picked up the equipment and taken over, but I have. I ran to the local brew shop, Vermont Homebrew Supply, and picked up some malt, hops, corn sugar, and several more books we probably didn't need to add to our beer library........at this point.

On the fast track I first made an English Ale, also known as a bitter. And while it was still happily bubbling away (fermenting) I travelled again to the brew shop and bought more! For my next brew I decided to try, with the shop owner's help, a Belgian Style Pale Ale made with honey. Today it still is fermenting and we patiently await the English Ale to carbonate in their bottles.

Given the obsession with all things fermented I also relish lacto fermented vegetables such as true kimchi and sauerkraut. One great tangy, crunchy fabulous brand in Vermont is Flack Family Farm's version I just purchased at Healthy Living down in Burlington. The health benefits are well-documented and known but what's also a boon is their taste! It's like no other. You get the salt, the crunch, the umami? That unidentified '5th' taste sensation. The 4 tastes we were educated about in school, that the human tongue has receptors on to send messages to the brain. You know, bitter, sour, salty, sweet. And now added.....umami. It's the unknown taste, you get it in true Parmesan cheese, soy sauce, fish sauce, anchovy, wild mushrooms and other foods that are good for you. Happily, they also make our meals take on so much more depth!

Foodies Rejoice!

2008-01-16T18:18:00.002-05:00

Foodies Rejoice! The all-new huge spacious Healthy Living Market on Dorset Street in Burlington, Vermont is now open and welcoming all in a fantastic space. From the well-organized local produce section to the hot deli, artisan bread, soup, sandwich and panini pressers panel to pastry purgatory, I confess I am enamored by this new store. What can be more comforting than a PB and Choc panini? (peanut butter and chocolate-a perfect match)

The cheese department is all-new too and its size reflects the knowledge and experience of its cheesemonger, Lydia, who is committed to cut-to-order should the customer desire but also offers on-the-fly purchases as well. Her new selection is perhaps the largest in Burlington and definitely on par with well-known shops in New York City and Boston.......

What is 'cut-to-order?' This is when a customer does not know which cheese to buy or what it tastes like. Although curious, he/she does not venture to ask......Then comes 'cut to order.' The customer should ask for a taste or several tastes and then can better decide which he/she prefers to buy. A relationship develops between the seller and the buyer and true customer service is actually, had. I recommend to all lovers of cheese to relinquish your shyness and ASK for a cut of cheese. After all, you are the customer and cheesemongers want you to buy what you will enjoy. As for Lydia, she and her experienced staff are excited to show you what's available!

Kat's International Plate

2008-01-06T16:31:00.001-05:00

Well today I had to say farewell to my intern/employee/assistant cheese maker/good friend. It all began when she wrote me a note to ask for a job in eighth grade, I reluctantly hired her due to her age but on a farm you take what you can for help. Nobody wants to do this kind of work and labor is always the limiting factor to not only success but any type of expansion. She came to me with an innate work ethic not normally seen in this era of cell phones, instant messaging and trips to the mall. As she came and went with each new passing school year I watched her grow up until she went to college and now off to Europe for a semester abroad. What will be an excellent opportunity for open-mindedness, culture, growth and some serious immersion language studies will also mean for me a bittersweet loss of what my husband termed "an incredible asset to our farm."

These days it is an exceptional young person that can work with fervor, initiative and intuition-we should all strive to enhance our work environments like she does-naturally. So let's all make a New Year's resolution to enjoy our work, whatever we 'do' and also laugh a LOT. That's what we did. Hats off to Kat and many many thanks for great years of attention to detail in the cheese room and making me laugh- a lot.

Mark your bookmarks to Kat's International Plate to see her travels thru Spain and great food to boot! Buena Suerte, Kat!

Happy New Year!

2008-01-01T09:08:00.001-05:00

Good things come to those who wait. That's what I say! 2008, that is. After a challenging 2007 on the farm with everything electronic or electric breaking I relish the entry of 2008. It began with my husband and I attempting to 'finish' the two and a half year cheese house construction project by ourselves. Especially since the old one was completely disassembled and unusable. Then all of a sudden, it seemed each and every compressor, condensing unit, bulk tank, motor and engine broke here on the farm. For those unfamiliar with these terms, they are all related to refrigeration. The kind that keeps cheese, meats and blueberries cold. Refrigeration costs are expensive and always break down on a Sunday, when charges to fix them double. This mostly affects those small delicate soft cheeses and not the larger natural rinds in our cave.

Due to the ever lengthy construction project, we also were unable to produce the normal volume of our award winning natural rind cheeses which age in the caves: Autumn Oak, Mountain Tomme and Blue Moon. Hopefully we will be back on track for 2008. I look forward to this year as one friend said recently "the 2007 curse has broken."

Great things that happened in 2007? We released a new washed rind cheese appropriately called 'Paniolo' which means 'cowboy' in Hawaiian. This, in honor of at least 10 generations of familial lines of those Paniolos who have worked the cattle and land on our family ranch in Hawaii. As their numbers are on the decline we felt it a propos to pay homage to them. This one is a stronger cheese, what some call 'stinky cheese.' I prefer aromatic. It is creamy and mild when young, maturing into a luscious texture and unctuous character-like a true cowboy. Complex in nature, it deserves to be served with an Alsatian Riesling or a big Belgian beer.

Re-cover The Skin!

2007-12-02T16:59:00.001-05:00

After 2 years of staring at our winter sheep housing that had been seriously vandalized (slashed from one end to the other resulting in two animals' deaths) we managed to re-cover the skin with Dave's father's assistance just in time for a Nor'easter headed our way! Photos were taken on the wind calm sunny day a couple Sundays ago.

Then this taken this morning on December 2 right before a major storm is approaching rapidly. As I look across the lake towards New York state I can see the lake effects white clouds forming in preparation for perhaps 14+ inches! Amazing that about two weeks ago I could still dig radishes and the last kohlrabi from the garden.

Wild Wanderer

2007-11-22T15:26:00.001-05:00

A lone wanderer wild turkey graced us with his presence all day today on Thanksgiving day right at our house. He was sadly thin and strangely alone. I tossed out some ripening tomatoes and zucchini from our garden in case he wanted it. On this day it seemed to be a message of gratitude for our health and the food we now are about to consume, on this, very commercialized day of over-consumption.

We see a lot of wildlife here on our farm, since we have many habitats that remain undisturbed by 'people-kind'. There are pheasants, wild turkeys (sometimes so many one must stop the car on our farm road to wait for them to cross), and lots of deer. Not to mention raccoons, foxes and owls. And the ever-mysterious sand piper, which makes her nest in the spring and squawks and shrieks when approached while pretending to be wounded-just to protect her stash of babies. Clever! Every spring when I spot them I actually worry if the bird is all right. Only to remember in the next instant that it's a ruse!

As an icy rain was predicted here today, I decided to bake some hearth breads

and brine my bird for the meal. I have brined turkey for years before it became a trend only because I am food-obsessed and always playing with different techniques of preparation-sort of like my cheese. Brining meat is simple.
Some Rules to Abide By:
Do not use kosher or saline-injected turkeys. They already have a salt solution in them and will not work well.
It must be fully submerged. An easy to remember guide is for every 1 gallon of water you use, combine 1 cup of salt, 1 cup of sweetener of your choice (be it honey, brown sugar, molasses, cane sugar etc), and herbs, spices, fruit...........then heat it all up in a stockpot so the salt and sweetener dissolves into solution and then chill down. After this add the meat and cool undisturbed (in a fridge or if meat is too large in an insulated cooler) for the required time.

The choices really are endless! It's so much fun to brine meat that once tried, the user never goes back. Sounds like an addiction to me! The real plus though is the most moist meat ever. For cuts known to get dry upon cooking, like chicken breasts, turkey breasts, pork chops and other thin cuts of meat. The rule of thumb is one hour for every pound of meat. For instance, a six pound turkey breast would be about 6 hours brined. For a quick dinner party of chicken breasts or pork chops the brine time dependent on weight could be as short as a half-hour. Visit www.foodnetwork.com for more info on brining meats......... Always rinse the meat after brining in several changes of water to prevent an overly salty taste. Any cooking method can be used after brining too: roasting, grilling, baking, even sauteeing.

The science behind it, I believe, is that osmotic pressure causes the moisture to come out of the meat and then with the sodium (from the salt) it must come to equilibrium and returns inside. I am no scientist, in fact, I even make cheese from my heart not from my mind. As Shirley O. Corriher states in her book Cookwise, "Brining makes meat juicier by increasing the amount of liquid inside the meat cells." Try it once and be convinced. And surely after eating it, you WILL be thankful for that which you eat. Happy Thanksgiving all!

Winter has Wandered In

2007-11-18T08:06:00.001-05:00

Well about one month after I claimed Fall in a past post, winter has wandered in. As such the light levels wane and we must shorten our viewing room hours. Our new hours 'for now', we will be open every day including holidays from 9-4pm. There you will find seasonally available cheeses in a self-serve setting. For special orders of lamb, please contact us ahead to pre-arrange pickup.

The farm was quietly blanketed in snow two days ago with a not-so quiet snowstorm. It began with hard rain and then slowly transitioned to sleet and then slick snow. Located at an altitude of 1200 feet, we get snow when most in the village have barely a dusting.

As we are mitigated by all things 'weather' here on the farm, happily for me as our season slows I get to cook a lot more and get together with friends. Having a penchant for baking hearth breads and low and slow barbeque this time allows me to rejuvenate my soul through food after a hectic spring, summer and fall.

New Winter Farmer's Market!

2007-11-16T15:31:00.001-05:00

Well, it's official. We got into the new indoor winter farmer's market in Montpelier, Vermont. The market begins on December 1, 2007 and will run the first Saturday of each month thru April 2008.

So there are 5:
December
January
February
March
April

The location of this new market is Vermont College (on College Street) from 10am-2pm.

For those of you located near there or perhaps traveling thru, please stop by and visit with us!

We will be bringing our seasonal cheeses and our tender grassfed lamb.

Fall Fields

2007-10-13T14:07:00.001-04:00

Well fall has finally hit here. It's October 13 and we have just had our first slight frost on the garden. Latest one ever I believe. We are located about 1200 feet above sea level 3 miles from Lake Champlain as the crow flies and agriculturally speaking, our zone is zone 4. In this zone the growing season should be about 120 days. That's for veggies anyway. It's longer for pastures.

Fall's arrival each year is slightly different. The light changes and one can actually take note of this in August up here on the hill. Colors are more vibrant, and the air smells clean. Fall also brings with it certain other chores on the farm. Like bringing in firewood. We heat in the winter using our own firewood harvested here on the farm. This means finding fallen down trees or cutting down standing dead trees. Then the trees must be cut up into logs and then into smaller chunks and then split into manageable sizes for use either in our outdoor wood boiler or woodstoves in the house.

Fall's arrival also signals the time to finish up necessary outdoor projects before Nor'easters begin to blow our way! Like the woven wire fence we are putting up to protect our blueberry fields from errant escape artist sheep. They love to nibble the tips of the leaves and scratch their backs on low hanging branches.The problem is during picking season they also knock a lot of fruit off the branches by all this movement. I must say though it's quite a sight to see about 30 sheep running on a mission to the blueberry field!

Clear crisp fall days also bring their share of lofty balloons soaring over our house. They seem so close I always wonder if they can hear me talking.

Why diary and not dairy?

2007-10-06T16:32:00.001-04:00

This is my first blog. Why diary and not dairy? Well the two go hand in hand. One tends to a diary each day as does one to a dairy. You see, each and every day animals that are lactating must be milked. Twice a day. That means Saturday and yes Sunday too. Through beautiful summer days and awful snow storms in January and February, like here in Northern Vermont. Unless of course you are milking what they call 'seasonally' based on certain seasons, or in our case because sheep don't lactate (milk) for that long. A typical sheep milking season lasts in our climate from May thru the third week of October. It is getting into the second week in October so the sheep are drying off and sheep cheese making will soon cease, for me, until the cycle begins again in May. We do milk cows as well, on a very small scale, and so I will be able to continue making the cow's milk cheeses for a while longer.

One thing we have been very busy doing over the last two and a half years is building a new cheese house. We outgrew our old cheese room in our milking barn several years ago. We still need to finish some things on the new facility but are now open to visitors. Finally! For a long time folks would drive to the farm wondering where they could purchase our cheeses right here on the farm. It was not possible. We had no retail space and no extra bodies to avail themselves to help. One thing has changed. We now have a small space, but it is a self-serve sort of thing like many in Vermont. This might be a Vermont thing. Like an honor system at a vegetable farmstand.

So join us if you are ever in the neighborhood and love cheese. Cheese types we make are described on our site www.sheepcheese.com

Well as Willem Lang says, "gotta get back to work!"