Latest News from the Farm
We are knee deep in planning our year’s classes and events. Tamara is setting up expanded cheese making sessions and we are talking with local chefs, restaurateurs, and food fanatics about collaborating on farm dinners and other educational opportunities.
Self-sufficiency seems to be the 2016 theme: home cheesemaking, DIY homesteading techniques to help you stretch the harvest, and seasonal foraging. All good skills should you ever need to survive the zombie apocalypse.
Check out our plans and register here.
What a weekend! We are OPEN!
Huge kudos go to our farmers for their hard work plowing and tending to the needs of the animals in our care. Thanks to diligence and care, we are all dug out and ready for the week. Come on in to the farm store for your eggs, cheese, meats, and other local products. Or come for a wintry picnic! We’ll be digging out some of the picnic tables…
As this possibly-maybe-snowmageddon bears down on us we’ve been busy trying to keep our winter wonder humidity and temps from dropping too low for the cheese. Think a lot of steaming water and contraptions to spread it around. At least we are warm! I hope all of you stay warm with some spirits and alpine cheese or tomme by the fireplace.
Lawrenceville Jack: May wheels. Grassy, mild and creamy.
Buttercup Brie: Our Buttercup Brie should be on hand through Valentines Day, so you can plan a romantic tete a tete. Pasteurized Milk.
Lawrenceville Jack: May wheels. Grassy, mild and creamy. Raw Milk