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The dance of the curd, summer rains, and farm dinner news

Posted 5/31/2013 7:08am by Leslie Cooperband or Wes Jarrell.

 

Farm News

This week I spent a lot more time in the cheeserie leaning over the cheese vat.  I came to reconnect my body with the rhythms of ladling curd. There’s a pattern that sets in that reminds me of tango or waltz—dip, scoop, rest, dip, scoop, rest—that’s rest the curd into the basket or the cheese mold, not “rest” your body.  Amidst the steam of ricotta, the seemingly endless, dense curd of sheep milk cheese and the delicate curd of chevre, the dance steps change slightly to fit the needs of the curd.  Once the curd is out of the cheese vat, another dance ensues—the shuffling “hustle” of washing the dishes.

Rain, rain, rain—it’s making the garden grow but not allowing our neighbors to cut hay.  This is the latest date we can remember that we haven’t been able to get a first cutting of alfalfa. Thankfully, the pasture is lush and tall, so the goats have plenty of fresh forage to eat.  We moved another group of weaned kids out into pasture this week—they’re pasture mates with the retiree goat girls. It’s pretty comical to see them out there, their little heads visible just barely above the tall grass.  They move like a school of fish.  The retired does move in the opposite direction of the little ones. 

Farmers’ Markets, Farm Sales, Farm Dinners

This Saturday, June 1st, we’re attending just the Urbana Farmers’ Market.  We’ll return to Green City Market next Saturday.  We’ve got a full lineup of early summer cheeses:

  • Fresh chevre—plain, herbs de Provence, cracked black peppercorn
  • Fresh goat milk ricotta
  • Sheep milk feta (if you think this is just any old feta, you NEED to try it!)
  • A selection of bloomy rind cheeses including Angel Food, Little Bloom on the Prairie, Ewe Bloom, Black Goat
  • Moonglo (some of the last pieces of last fall’s batches—get it before it’s gone)

We have moved into gelato season with the warmer temperatures. Come take home a pint or two:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Mint
  • Strawberrry
  • Stracciatella
  • Cajeta Swirl (that’s goat milk caramel sauce swirled into vanilla gelato)
  • Mint Ricotta (made with our very own ricotta)
  • Pumpkin Pie
  • Pecan Biscotti crunch

If you miss the market on Saturday, you have another opportunity to buy cheese, gelato and other farm products. Just come out to the farm on Wednesday afternoons from 4 to 6 PM. 

We have a farm dinner this Saturday with our very special guest chef Paul Virant.  The menu is now on our website. We also have four extra seats available due to cancellations. So go to the ShowClix site to purchase them.