Last day at the food show! Fun times, but we will be ready to get back outside at the farm and take the goats on a hike up the mountain and share all the kind words their caramels have been receiving here in the city. #ffs2014
Im playing catch up on my field studies. This is batch 18. Leah and I made cheese early friday morning. In this milk, the daisies bloomed. Cicada caught on to my plan of picking the goats favorite flowers. She hung out right by my side, waiting for me to make my selections and then would promptly engorge all all the flowers out of my bouquet.
Field studies from batch 17. We made 18 wheels of cheese last saturday morning. It had been a wet week, but the clover blossomed & the buttercups hung on and the curd was silky.
The garden in June.
Care to join for a round of hide ‘n seek?
The goats. Flavoring their milk with their favorite snack - raspberry leaves.
June in Vermont.
not bad at all.
it is what is in your milk this week
Fiddle. Daughter of Eloise.
Our hearts drum to the weather, the ups and downs of the seasons. The goats diets shift with it and the composition of the milk tangos along. Taste the mountain with our new line of seasonal goat milk caramels available now.
Josie, waiting to lead the herd on their morning trip up the mountain after morning milking.
Each week Im pressing and scanning flowers to archive what the goats have been eating and therefore what is making their milk unique at each time of year. These are some of the treasures that they were gobbling up last week. Im looking forward to this collection growing over time.
So above is what you will taste in our goats’ milk last week, your caramels this week and your cheese in two to three months…
Taking a stroll down the road with the kids is very similar to what i imagine it must be like to swim upstream with a school of fish.
It might look like Ledge is offering me a dandelion, but she is not. She is in the midst of swinging the flower wildly around her face as a black fly swatter. Clever goat.