For the second weekend in a row, our farm has been blessed by great weather and extra hands on deck–it’s amazing what we can accomplish with just one extra grown-up! My mom is visiting and Karl stayed home on Friday, and in three packed days we’ve trimmed the goats’ hooves, planted hundreds of seeds and seedlings, begun cutting wood for winter (!), and gotten a good start on a birch arbor for the grapes we planted last year. All this, and s’mores at the fire pit, too!
On Saturday, we took a break from the farm work to lead a workshop on basic cheesemaking. It was a full class with great energy, and we had fun squeezing around the stove to heat the curd, bottle feeding the baby goats, and capping things off with a tasting of domestically produced artisanal goat cheeses and a bottle of prosecco. Most exciting was tasting each others chévre creations–people were fearless in their flavor combinations and the results were fantastic! Lemon zest, honey, pomegranate molasses, smoked paprika, fresh rosemary, cracked pepper, smoked sea salt and lavender never tasted so good (though not all together, thank goodness!). We’ve finally set our schedule for this year’s summer workshops and we can’t wait for the next class!