Cherry Grove Farm http://www.cherrygrovefarm.com Farmstead Creamery and Sustainable Farm Tue, 20 Sep 2016 22:00:24 +0000 en-US hourly 1 Notes From The Vat http://www.cherrygrovefarm.com/2016/09/notes-from-the-vat-2/ Tue, 20 Sep 2016 22:00:24 +0000 http://www.cherrygrovefarm.com/?p=7674 Sunny Salutations!
 
I’ll keep it brief as a thousand chummy chores await. Things are a happening! We are on the cusp of turning the ruins of an old aging room into a veritable Buttercup Brie fountain for the holidays. All that’s left is some sprucing up and in the cheese will go! Before and after pictures next week, I promise. This will mean we can soon push Toma production so I can make our washed rinds and Buttercup Brie available to more customers. Three cheers for progress!
 
Cheese Available:
Herdsman: Yes, Herdsman is back! Very limited  Mid June batch. Young but ready to savor flavors of barnyard, browned butter, and an aged cheddar-y sweetness about this batch. Raw Milk.
 
Buttercup Brie: Very LIMITED but we have it.
 
Lawrenceville Jack: Spring grass flavors with a hint of onion. Raw Milk.
 
Havilah: Toasty, browned butter, walnut and hazelnut flavors, to name a few. Savory notes but a caramel finish. Raw Milk.
 
Trilby: Getting to the last week or two of availability on this one. Snooze and you lose! Next batch wont be till November.Washed in Dad’s Hat local rye whiskey, then dressed in leaves (from the farm) soused in NJ apple brandy. Notes of beef stew, buttermilk and good ole washed rind funk
 
cheesemakers working

Look, it’s Vince thrilled to be hooping grass-milk Buttercup Brie

Looking forward to seeing you, as always!
Paul
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September Flash Sale http://www.cherrygrovefarm.com/2016/09/september-flash-sale/ Tue, 13 Sep 2016 15:22:48 +0000 http://www.cherrygrovefarm.com/?p=7669 With late lambing and calving, we will have a later surge in lamb and beef coming into the  store in autumn. Coupled with an already abundant and consistent supply of pork, we need to make some room in the freezer.

We are running a flash sale through September for certain cuts of our whey-fed Berkshire pork. Whey-fed heritage pork is a delicacy, so stock up now while the sale lasts!

Look for Pork Loin Chops, Boneless Pork Chops, Ham Steaks, Whole Hams, Pork Belly, Smoked Guanciale (pork cheek), and Smoked Andouille Sausage to be 15% off normal per pound prices.

We’ll post a recipe for each of the cuts on sale over the next week. Boneless Pork Chops are the leanest chop, so require a sure hand on the pan. Brining helps the meat retain moisture during cooking, a nice tip for the more nervous cook. Check our facebook page for more recipes and information about cooking pastured pork.

brandy-apple-pork-chops_400

Boneless Pork Chops with Apples
  • 1/4 cup kosher salt
  • 1 quart water
  • 4 (8 ounce) thick-cut boneless pork chops
  • 1 pinch coarse-ground black pepper
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 3 sprigs fresh rosemary
  • 2 apples, cored and quartered

Stir honey and salt into water in a large bowl until honey and salt are dissolved into the brine. Place pork chops in the brine and let sit in the refrigerator for 2 hours.

Remove pork chops from brine, rinse, and pat dry. Place chops on a plate and refrigerate until dry, about 10 minutes. Discard brine.

Preheat oven to 350 degrees F (175 degrees C). Sprinkle pepper over the pork chops.

Melt butter and olive oil in a cast-iron skillet over medium heat; cook pork chops until browned, 3 to 5 minutes. Flip pork chops and season with rosemary; add apples. Cover skillet.

Bake in the preheated oven until pork chops are cooked through, about 10 minutes. 

The chops should be firm when pressed with a spatula. Please note that pastured pork will have a firmer texture because of the pigs’ free range lives.  If you aren’t confident in monitoring the doneness with touch, you should use a thermometer to make sure the internal temperature is between 145 and 150 degrees F. (Pastured meat can go from perfection to tragedy in a minute.) Remove pork chops from skillet and allow to rest five minutes before serving.

 

Modified from AllRecipes.com

 

 

 

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Everything is Made Magic in Moonlight http://www.cherrygrovefarm.com/2016/09/everything-is-made-magic-in-moonlight/ Wed, 07 Sep 2016 15:36:22 +0000 http://www.cherrygrovefarm.com/?p=7661 From April to October, the farm runs a public farm tour each month. On September 16th, we’ll offer a moonlight stroll of our meadows and cow paths.

Each tour is a chance for us to stroll the farm and really talk with people interested in what we do: cheesemaking, sustainable farm life, homestead animal husbandry, and the benefits of unplugging from the world for a time.

Moonlight Field by Jody9 on Flickr

Moonlight Field by Jody9 on Flickr

We always talk about the farm (and answer questions) but our themes change… in April, for  Raw Milk Cheese Appreciation Day, folks toured with the cheesemaker and learned about farmstead cheesemaking. In June, when calving started, we chose a walk with our dairy farmer to “Meet the Milkers”. Over the summer we touched on native plants and pollinators, local lore and history, and how European-style agriculture impacted the native woods and fields. It is all a riff on the same idea, how farming sustainably is a long-term kindness to our lands.

This month we will do a little star-gazing, watch for bats, and listen for owls and other night creatures. Enjoy the farm as few ever see it, on a moonlit Indian summer evening.

We are encouraging folks to bring a blanket or mat, wear clothes for walk in in tall grass and good walking shoes. Join us at 9pm, Friday, Sept 16th.

See details and reserve your space here

 

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A River of Milk! http://www.cherrygrovefarm.com/2016/09/a-river-of-milk/ Mon, 05 Sep 2016 21:41:38 +0000 http://www.cherrygrovefarm.com/?p=7656 Its another gangbusters week for the milk flow as we swing into making non-stop Buttercup Brie, Herdsman, and other soft experiments for the holidays.
 
Speaking of soft experiments, our Trilby is back in the farm store this week.
 
Our cheesemakers spent some time picking fig, grape, and maple leaves, then blanching and boozing them to create an ample supply to wrap our Dad’s Hat-washed Trilby. Love the fresh figgy smells of fig leaves blanched!
 
Inline image 1
 
Cheese Availability:
 
Buttercup Brie: Very LIMITED but we have it.
 
Lawrenceville Jack: Our Jack is never “just Jack” and we were reminded of that this week when nibbling a batch that had a range of fall fruit flavors with a caramelized sweetness towards the rind. Creamy as ever. Raw milk.
 
Havilah: Speaking of fruit, the fall 2014 flavors boast notes of guava, pineapple, and boozy apple. Toast and caramel finish. Raw Milk.
 
Trilby: Washed in Dad’s Hat local rye whiskey, then dressed in leaves from our property soused in NJ apple brandy. Notes of beef stew, buttermilk, and good ole washed-rind funk.
 
That’s all for this week, back to the Brie vat!
 
–Paul Lawler, head cheesemaker
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Supply and Demand http://www.cherrygrovefarm.com/2016/08/supply-and-demand/ Thu, 18 Aug 2016 19:36:35 +0000 http://www.cherrygrovefarm.com/?p=7647 Lamb and beef will back in the store by next Wednesday. Folks have been asking, and we finally have the magic date.

What took us so long?

Lambs were born late, which means they were late to mature. August was our first batch for the year! Normally, we begin in May… but every year is a little different, with varied situations and challenges. Chickens aren’t laying, grass is late growing, summer is dry so hay is scarce… every year is a new puzzle to be solved.

We are all in this together, we of the supply, and you, of the demand.

 

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Notes from the Vat http://www.cherrygrovefarm.com/2016/08/notes-from-the-vat/ Mon, 15 Aug 2016 19:43:43 +0000 http://www.cherrygrovefarm.com/?p=7639 Greeting Cheese Fans,

With our milk at full summer volume we decided to make a large batch of Toma today! 
 
Below you can see the wheels after they have been taken out of the cheese press and flipped for the last time before they go into the brine. Our aging rooms are started to fill up again with a lot of tommes and jacks.
 
We are retrofitting our old alpine space into a brie and bloomies room. That should make a big difference in brie availability closer to the holidays. For now, Buttercup Nrie is in short supply!
 
 
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk.
 
Havilah: Autumn 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk.
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Rough Seas of Curds n Whey http://www.cherrygrovefarm.com/2016/08/7631/ Tue, 09 Aug 2016 16:12:04 +0000 http://www.cherrygrovefarm.com/?p=7631 Hello all,
 
The curds n whey are in full swing now! 100+gallons a day is keeping us busy.
See the rough seas of Havilah curd below and a full brine tank. We are nearly at peak.
The usual lineup of cheeses this week….
 
Inline image 1
 
Buttercup Brie: Late May wheels. Slow to ripen but rewarding with classic grassy milk flavors, mushroom and cultured butterPasteurized.
 
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk.
 
Havilah: Autumn 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk.
 
Happy cooking, and a lovely summer day to you all!
Thanks for your support.
 
Paul Lawler,
Head Cheesemaker
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Havilah Takes a Hike North http://www.cherrygrovefarm.com/2016/07/havilah-takes-a-hike-north/ Wed, 27 Jul 2016 20:51:37 +0000 http://www.cherrygrovefarm.com/?p=7542 We are tickled a rich golden yellow that our Havilah is now being carried at Formaggio Kitchen in Boston! They just sent down a picture of Havilah in its latest roost.

formaggio kitchen Havilah

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The Cherry Grove Farm PokeStop http://www.cherrygrovefarm.com/2016/07/the-cherry-grove-farm-cheese-wheel/ Wed, 20 Jul 2016 19:43:59 +0000 http://www.cherrygrovefarm.com/?p=7538
cheese wheel

The CGF Cheese Wheel

Just found out from friends that our cheese wheel sign at the end of the driveway on Route 206 is a PokemonGo stop!

We are kind of excited about that… but please, do be safe if you are playing the game. Come into the driveway and walk back to the sign. Route 206 is very busy and we are right by the curve.

Let us know which Pokemon you catch! #pokemonatcherrygrovefarm

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Calves Are Bustin’ Out All Over! http://www.cherrygrovefarm.com/2016/07/calves-are-bustin-out-all-over/ Mon, 18 Jul 2016 16:41:06 +0000 http://www.cherrygrovefarm.com/?p=7535 Calves are lounging about everywhere. The mini cow cute factor is through the roof and OUTTA control. The milk is nearly double what it was a month ago and continuing to climb. We have added additional cheesemakes into the rotation and have been capitalizing on the milk quality to make tommes for the holidays and Havilah for the 2017 & 18 horizon.

I am loving the golden milk and myriad straight-from-pasture flavors grass-fed milk provides. Summer life, and tastes, are sweet and good.

Inline image 1
 
Here’s the cheese outlook for the week:
Buttercup Brie: May wheels. That typical butter and buttermilk soft deliciousness with cooked mushroom flavors.
 
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk. 
 
Harvest Tomme: Creamier than our Herdsman, with a line of ash in the center, from February. Packs a pecorino-y piquant punch. Raw Milk. 
 
Havilah: Late spring 2015 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk. 
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk.
Enjoy this beautiful summer weekend one and all.
Paul
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