Did you miss us last week? We are getting back to normal after finally getting online access restored. All is not well as yet, but should be by tomorrow. I had to replace my graphics card and am replacing my network card with a wireless antenna. My very old Dell never had wireless which is why it was hard-wired into the router. That is why I lost my graphics card and network card. The lightening strike went through the router and fried it, but it also traveled down the cable to my computer. No more of that. Wireless is the way to go so I am not directly touching the device that is prone to getting blown out.
I asked the phone guy about a surge protector for the DSL line. He told us it is not possible. Anything between the wall outlet and the router will distort the signal. Oh well. We roll with the punches here — likely you do as well. It’s called life. 🙂
Here’s an update on the scheduled availability of cheese. Just a couple more weeks and the first one should be ready.
- Our Peaceful Heart Gold will be the first cheese ready, around July 15th.
- Next up will be a new cheese I’m trying out. It is a variation of a Monterey Jack cheese that we call Stuart Jack. Look for that one August 15th or so.
- You will be able to try our Ararat Legend at the end of August. It’s my favorite cheese that we make. Of course, all cheese preference is personal. You’ll want to try them all.
- The Cheddars are moving along nicely. However, that cheese requires a much longer aging time. The first Clau d’ ville Cheddar will be available just in time for Thanksgiving.
- Finally, Pinnacle requires the longest aging and will be available in time for Christmas.
Only a couple of Herd shares left. Soon cheese will be a choice on what your herd is producing. Cheese will be available year-round. Fresh products such as milk and yogurt are only available during the milking season, 1st of May through last of October.
Herd Share product deliveries are being fulfilled this Saturday, June 29th at the Wytheville Farmer’s Market. Pick up at the farm is also an option. Send me an email with your desire to participate or if you have questions.
Please go HERE to learn all about it. Download the jar cleaning protocol and FAQs.
News This Week
- Products Available to This Week
- This week’s FarmCast is After the Storm. Details of the storm and the results after it passed.
- Most Recent Recipes
Products Available to Herd Share Owners
|Choose 1 per week||1/2 Share||Whole Share|
|Whole Milk||1/2 gal||1 gallon|
|Skim/Low-Fat Milk||1/2 gal||1 gallon|
|Low Fat Yogurt with Honey||1 quart||2 quarts|
|Full Fat Yogurt||1 quart||2 quarts|
|Butter||1/2 pound||1 pound|
|Cream||1/2 pint||1 pint|
Products Available to the General Public
|Beef||Price / Pound|
|1/4 Beef (approx 100 lbs)||$7.00|
|1/2 Beef (approx 200 lbs)||$6.50|
|Whole Beef (approx 400 lbs)||$6.00|
|Ground (approx 1 lb)||$6.00|
|Marrow Bones (approx 2 lbs)||$2.00|
|Lamb||Price / Pound|
|1/2 Lamb (approx 20 lbs)||$10|
|Whole Lamb (approx 40 lbs)||$9.50|
|Ground Lamb (approx 1 lb)||$10|
|Lamb Soup Bones (approx 1 lb)||$3|
|Chev (Goat)||Price / Pound|
|Ground Chev (approx 1 lb)||$12|
|Meaty Goat Bones (approx 1 lb)||$3|
|Meaty Goat Bones (approx 10 lb)||Ask about discount|
Let’s Get Together
As always, we’d love to meet you in person. Come see us at the Wytheville Farmer’s Market. We can talk about Herd shares and I will have the required documents at hand so you can sign up right away. The summer season is in full swing and we will be there every Saturday from 8 am to 12 noon. This week I’ll have tasting samples of our grass-fed beef, lamb and chev (goat), low-fat yogurt with honey and full-fat yogurt.
Visit our dairy farm in Claudville, Virginia Tuesdays from 10 am to 12 noon and Saturday afternoons from 3 pm to 5 pm. Come visit us in person, find out how we raise our animals and why you will love the taste of tradition that is inherent in all of our products. Herd share holders will be able to see up close how their cows will be cared for and where the cheese will be made and stored.
Peaceful Heart FarmCast
Last week we had a monster of a storm. Trees are down everywhere. Internet service is still being restored to our neighbors. We finally got ours back and we even have a back up plan for how we will prevent being offline for more than a week. The purchase of a spare modem will get us through.
There is so much to say about this event, though I forgot to mention the beehive getting blown over. Those little guys were really agitated. Scott dressed up with the full cover to prevent stings. He still got stung four times. They were really mad and flying around crazily. The hive is back in place and they seem to be fine.
I want to follow up on a previous FarmCast, The Taste of Cheese where I talked about developing your expertise with using descriptive words. The FREE downloads of Classifying Cheese by Type and Category and Expand Your Cheese Vocabulary are still available at our website. Please stop by and get your FREE resources.
You can LISTEN TO THE PODCAST HERE. Or, if you have an Alexa device, just say: “Alexa, play podcast Peaceful Heart FarmCast.”
Click the links and check them out. All of my recipes are printable.
Parmesan Peas: Peas are not exactly peace but close. Especially peas straight out of the garden. And don’t forget that wonderful cheese. You can use frozen peas if you need to. However, this time of year, fresh peas make all the difference in the world.
Let that flavor of fresh Parmesan peas bring peace to your tongue and tummy. This recipe calls for fresh, but feel free to use frozen in the off season. If you don’t have Parmesan, try another cheese that grates well. Be creative and use what you have on hand.
Gourmet Chevon (or other ground meat) Burgers: Try gourmet chevon burgers instead of hamburgers. Goat is the most widely consumed meat in the world. Our goats graze in the pasture for their entire life. It makes succulent chevon patties and a great addition to a paleo or keto diet plan.
Our chevon meat is processed at a local USDA inspected facility. It is ground and then frozen in vacuum sealed bags.
Traditional Kefir: Kefir is a fermented milk drink similar to a thin yogurt that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the Caucasus, Eastern Europe and Russia, where it is prepared by inoculating cow, goat, or sheep milk with kefir grains. These instructions will be for cow’s milk kefir.
Ice Cream Base: There is nothing better in my opinion than a cold dish of ice cream in summer. Use our wonderful A2A2 milk and cream to try out this recipe.
When it’s warm outside, a cold refreshing dish of ice cream can really hit the spot. This is a basic ice cream recipe that can be used as a base for many different flavors. I’ve included a download link to the flavorings.
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don’t go below three.