Community

Pickles and Peaches

Pickles and Peaches Enjoy a Nap

You may have noticed that we are missing a couple of our goat girls. Don’t fret. They are in good hands.

Peaches and Pickles, La Mancha/Saanen crosses, were originally part of our milking goat herd. These rambunctious sisters retired to the menagerie when the goatherd decided to give up milking. They have lived with their mom, Pocket, and Auntie Polly in our little menagerie for quite a long time now. Peaches and Pickles were always a team, spirited and armed with the only horns in the group, they tended to dominate.

Pickles Poking Her Nose About

As the play group aged, most of the goats mellowed. But not Pickles. Pickles (whom you may have identified by her broken horn) was born to rule… everyone and everything. She could be overbearing, and her strength of character (some would say bullying) created some stress with the other animals. I have a big soft spot for that big personality, but with limited space and Pickles need to rule, we decided to try and find a local farm that would take Pickles and her sister, Peaches. Relocating them as a team would make the transition easier. And the smaller, less aggressive critters would settle in to some peace.

We contacted Rooster Featherston, who owns a rescue operation in Hunterton County. Rooster has helped us out with calves in the past. When a calf is born in the wrong season, or we just have too many calves, we look for new farm homes. Rooster has been a big help.

Tundra, the calf born just last month, was in need of a home, so we asked if the two older goats could tag along. Rooster was open to adopting the girls, so Peaches and Pickles relocated with Tundra to Rooster’s Rescue Foundation.

You can like Rooster’s Rescue on Facebook, and learn about adoption and volunteer opportunities as well. We are looking forward to visiting the girls once they are settled.

We will miss our diva goat sisters, but seeing how calm and relaxed the menagerie is now assures us we made a good choice. We will post location information so you can visit the girls soon.

Pickles, Our Little Handful.


Join Our Journey Along the Spice Route

Dine in our farm garden under white lanterns, enjoying a four course farm-to-fork dinner that will transport you along the ancient spice route from Persian into South Asia.

Cherry Grove Farm will co-host this culinary journey with local Lawrenceville makers (and friends of the farm) Naomi Mobed from Le Bon Magot and The Agarwal family from Pure Indian Foods.

Tapping into our friends’ culinary traditions, we’ve created a soul-satisfying menu with a modern twist, using Cherry Grove Farm’s farmstead cheeses and grass-fed lamb and the bounty of fresh New Jersey fruits and vegetables.

The evening will begin with a short farm tour and cocktail hour featuring Lychee and Rose martinis, and Jal-jeera, a cumin-intense mocktail. Appetizers will include vegetarian pakoras, a CGF cheese board with Le Bon Magot chutneys, and hummus drizzled with Brinjal Caponata.

The sit down portion of the meal is mostly vegetarian with a Burmese lamb entree for our meat-lovers. Look forward to Saag Paneer with foraged greens,  Persian Jeweled Rice, Aloo Gobi with Mutter, Masala Roasted Jersey Corn, Fatoush Salad with pomegranate and a honey lemon vinaigrette, and Naan bread.

We round out our evening with a Lassi White Peach Parfait, Gulab Jamoon petit fours, and a raw milk Masala Chai.

Cocktail hour begins at 6:30. Dinner at 7:30pm.
Bring your own creative place setting (prizes given!) and a favorite alcoholic beverage. Pairings suggestions will be sent with confirmation email.

Tickets are $85 in advance, and $95 dollars within five days of the dinner. There are only 30 seats. Get your ticket today.

(If your have trouble with the link, type www.shopcherrygrovefarm.com into your browser and click the events tab.)

Winning place setting at the Dishing Up NJ Farm-to-Fork

A Farm-to-Table Journey Along The Spice Route

SAVE THE DATE!

Tell your friends! Saturday, July 21st Cherry Grove Farm will co-host a farm-to-table culinary journey with our neighbors, Naomi at Le Bon Magot and The Agarwals from Pure Indian Foods.

Thirty people will share a 4-course meal that leads us from the Middle East to South-Asia, featuring fresh farm fare and the flavors of the old spice route. The menu will be heavily vegetarian but will include Cherry Grove Farm lamb and cheese.

The evening will begin with a 30-minute farm tour and cocktail hour to include Lychee and Rose martinis, vegetarian pakoras and hummus drizzled with Brinjal Caponata.

The sit down portion of the meal will be 2 entrees and a variety of sides, including Burmese Lamb cooked in almond and cashew gravy, Saag Paneer with farm-foraged greens,  Persian Jeweled Rice, Aloo Gobi with Mutter, and more.

We will end the evening with a few sweet treats and a raw milk Masala Chai.

Registration details to follow soon! Stay tuned!

#alongthespiceroute #cgffarmtofork

Notes from the Vat

OOOOOOOOOUUUMAMMMI…

Lady Miss Keir gets it, do you hear it? Ooooummmmammmi, OOOOUUMAMI.

That’s right, Oooumami is back. Notes of cauliflower, beef, asparagus, cannellini bean, sour cream and mushroom dip – a real spring ringer of a raw milk bloomy! Get it while the getting is best.

THIS WEEK IN CHEESE:
Oooumami: Gorgeous raw milk, mixed bloomy rind cheese. Tall and delicious. Raw milk.

Herdsman
Working on December batches now. These wheels are surprising us (go hay milk!) with classic tomme flavors and textures. An array of flavors that range from oregano and heavy red sauce to garden fresh carrots and beets to lemon and malt!. Raw milk.

Havilah
October and November 2016 batches. Can’t stop and won’t stop, this cheese is a flavor bomb and it makes no apologies. Current tasting notes include: pineapple, beef broth, grass, caramel and an array of allium flavors. These batches are heavier on the savory side. Raw milk.

Toma
January wheels now available. These wheels are kind of blowing us away. Insanely decadent texture with a rin that makes an absolutely indelible impression. Our tasting notes included everything from alliums, shellfish and ballpark peanuts to mango! These are some special batches. Raw milk.

Rarebird
Not many wheels. The flavor is typical Rarebird: gamey meat, peanutty, funky butter and wild mushrooms. Raw milk.

We’re currently washing a handful of these Rarebirds in this radically tart lil beer from Allagash for our friends at Tria Taproom in honor of upcoming Philly Beer Week!


Buttercup Brie
We’ve got a seriously tiny stock of Brie available at the moment. First come, first serve. More is on the way. Pasteurized milk.

Don’t Worry, Brie Happy! 
Always grateful for your support.

Notes From the Vat

Beefcakes!

Rarebird on Mme. Fromage’s table

In case you missed the big news amid all of the Superbowl elation, our very own Rarebird is in the spotlight!

The wonderfully infamous and always delightful Madame Fromage featured Rarebird last week as part of her #AmericanCheeseProject! I’ll let her eloquence and thoughtfulness speak for itself in the snippet below. 

We’re honored and thrilled to be featured and we humbly thank Madame Fromage for the kind words. Anyone who describes cheese as “beefcakes” is a friend of ours, indeed. If you haven’t already, check out Madame Fromage’s blog, instagram, and numerous book publications. They’re fun, well written and informative.

With that said: now is probably your last chance to get somma dis devilishly delicious funk-bomb batch of Rarebird for a couple weeks. Check the farm store!

What else is on hand?

Trilby: Everyone’s favorite boozy little stinker. The last of this small format cheese washed in Dad’s Hat delicious Rye Whiskey is in the store, then we have to wait a few months for the next batch. Big, bold, boozy, and complex. Pasteurized milk.

Sugarcube (or batch 328): This experimental mixed rind with a line of ash through the middle is still available in limited amounts.

Mooncakes! A super-ripe version of our Butercup Brie with an added dash of vegetable ash mixed with a delicate dusting of smoked paprika in the background. All the unctuous butteriness of our standard Buttercup with an intriguingly earthy, mushroomy, vegetal finish. Distinctly cave-y, mushroomy.  Pasteurized milk.

Buttercup Brie: Some powerful wheels from November are in the store, with notes of fresh hay, butter cooked oyster mushrooms and beef. Beautifully rumpled, very luxe and creamy with notes of buttermilk and creme fraiche. Pasteurized milk.
 
Bette Davis Eyes
A limited amount of this mad fudgy, gorgonzola-esque blue, with mint garden and light mineral earthiness. Get it while it lasts. Raw milk.

Herdsman
Very creamy, stone-fruit and lactic aromas, classic tomme flavors in what remians of this November batch. Notes of candied lemon and horseradish that remind some of tomme de savoie. Raw milk.

Havilah
August and Sept 2016 batches. Our rich and velvetty Havilah ages like a fine wine. Current tasting notes include: butterscotch, broth, grass, caramelized onions, and of course, butter. Raw milk.

A sunset-hued rind

Toma
REALLY nice October batch – the rind is that can’t miss melange of roasted nut flavors. Slight paste break-down underneath the beautiful sunset-hued rind. Endlessly snackable, crowd pleasing, with a pleasant lemony zip. Raw milk.

Don’t forget tomorrow’s Evening of Cheese at the Cheesemakers Resource Conference, at 6 PM (Tuesday, Feb 13th). Chef/Buyers: If you want to taste the cheese and talk to an array of Midatlantic regional cheesemakers all in one room, this is the perfect event! Come hungry. About an hour from Philly and right down the road from Stoudts brewing. 
http://www.dairyheritage.com/evening-of-cheese.php

Always grateful for your support. 

Paul Lawler, Head Cheesemaker

 

 


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
MENU