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We have been growing an experiment this spring--a forage sorghum-sudan grass pasture mixed with a tall-growing legume called "berseem clover." Both grow really fast and tall in warm weather. Since goats like to eat high--they are browsers after all, not true grazers--we have been eagerly awaiting the day we could turn them loose on this new pasture. This week, we let the girls in. The sound of 80 goats intently focused on chewing in unison brought a glow to my heart. Their heads were buried in their food, and I swear I could hear their lips smacking. I was mezmerized by the sounds of them eating with such gusto; I almost wished I were a ruminant myself.
All of that great forage makes its way into their milk and in turn in, into the flavors of our cheeses. The flipside is that the current heat makes their appetites evaporate, and that, in turn, leads to less milk production. Our cheese vats aren't overflowing with milk like they were just a few short weeks ago. The "problem" of too much milk in early spring has transformed into the "problem" of not enough milk for cheese. While this happens every year with the onset of hot weather, I always lament the transformation and wish we could have shade follow them where ever they go in the pasture to keep them cool and hungry.
As a result of the dip in milk production, we don't have as much Chevre available for you this week at the farmers' markets. However, we have lots of Little Bloom on the Prairie and Ewe Bloom. Buy lots now because these cheeses will become scarce too in a few weeks. We also have the debut of this year's Moonglo, our raw goat milk tomme-style cheese. It is quite rich, buttery and delicious-what you would expect from early lactation milk cheese. We also have Roxanne, also quite creamy and tasty. Expect a few other cheeses including Prairie Dropseed and Black Sheep in very limited quanities. If Angel Food is ripe, we'll probably bring some of these gooey goat rounds as well.
Tomorrow morning, we'll be picking berries before the heat sets in. I hope to have raspberries and currants to bring to at least one of the markets on Saturday. I forgot to mention, we'll be attending three farmers' markets this Saturday: Urbana, Green City Market and Oak Park. Summer is looming on the horizon--Stay cool and be cool--eat lots of cheese on those salads.
Lazy hazy days of summer are upon us
6/17/2010 9:30pm by Leslie Cooperband or Wes Jarrell
We have been growing an experiment this spring--a forage sorghum-sudan grass pasture mixed with a tall-growing legume called "berseem clover." Both grow really fast and tall in warm weather. Since goats like to eat high--they are browsers after all, not true grazers--we have been eagerly awaiting the day we could turn them loose on this new pasture. This week, we let the girls in. The sound of 80 goats intently focused on chewing in unison brought a glow to my heart. Their heads were buried in their food, and I swear I could hear their lips smacking. I was mezmerized by the sounds of them eating with such gusto; I almost wished I were a ruminant myself.
All of that great forage makes its way into their milk and in turn in, into the flavors of our cheeses. The flipside is that the current heat makes their appetites evaporate, and that, in turn, leads to less milk production. Our cheese vats aren't overflowing with milk like they were just a few short weeks ago. The "problem" of too much milk in early spring has transformed into the "problem" of not enough milk for cheese. While this happens every year with the onset of hot weather, I always lament the transformation and wish we could have shade follow them where ever they go in the pasture to keep them cool and hungry.
As a result of the dip in milk production, we don't have as much Chevre available for you this week at the farmers' markets. However, we have lots of Little Bloom on the Prairie and Ewe Bloom. Buy lots now because these cheeses will become scarce too in a few weeks. We also have the debut of this year's Moonglo, our raw goat milk tomme-style cheese. It is quite rich, buttery and delicious-what you would expect from early lactation milk cheese. We also have Roxanne, also quite creamy and tasty. Expect a few other cheeses including Prairie Dropseed and Black Sheep in very limited quanities. If Angel Food is ripe, we'll probably bring some of these gooey goat rounds as well.
Tomorrow morning, we'll be picking berries before the heat sets in. I hope to have raspberries and currants to bring to at least one of the markets on Saturday. I forgot to mention, we'll be attending three farmers' markets this Saturday: Urbana, Green City Market and Oak Park. Summer is looming on the horizon--Stay cool and be cool--eat lots of cheese on those salads.
Oh, I almost forgot to mention, for those of you coming to the farm dinner this Saturday, “This little piggy…” expect hot weather and dress accordingly. Unless it is raining, we will be dining outside. The menu looks marvelously porcine. On another note, we have a few seats now available for the "Backyard Barbeque" Dinner on July 3rd. They are posted on our website under "Dinners on the Farm," then "Dinner Descriptions and Make Reservations." First come, first served.
I would be interested.
Thank you