We've included Purslane in this week's boxes, note the tasty, tiny black seeds are NOT bugs. Two kinds of peppers, the long, bigger peppers are sweet, and the jalapanos are, of course, hot. If you're new to the Reed Avocado, it ripens a little bit differently than your typical grocery store Hass avocado. It's still taking around a week after harvest to be ready to eat, but because as the fruit ripens the flesh contracts slightly, you might squeeze the fruit and think it's gone bad. That "squish" isn't fruit, it's airspace. I love the Reeds, I think they have the nuttiest, smoothest flavor of all the different varieties we grow. They're not favored by grocery store chains because of their size and weird ripening characteristic.
Come on out to Morning Song Farm for our beginning cheese making
class. We'll focus August's class on a few of the fun and easy cheeses
that will easily turn you into a cheese maker! Impress your friends with
cheesey offerings and try out a fun and different hobby that brings
dividends of appreciation. You may find that you'll discover a passion
for cheese as we have here at Morning Song Farm. It's easier than you'd
ever think! Follow along with handouts and easy to follow recipes so
that your success is insured when you repeat the steps at home. We'll
talk about which milk to use, cultures, and why certified organic
milk isn't your best choice. We'll make three different cheeses; Garlic
Ricotta, Herbed Queso Fresco, Fromage Blanc, Paneer, Feta and
Neufchatel cream cheese are among those we choose to make and sample
during the class. Class starts at 10:00. Arrive 15 minutes early if
you'd like, to sample herbed cheeses as well as our just churned butter
with breads and muffins and coffee, while meeting your fellow cheese
loving adventurers! Get a chance to meet the farm’s beautiful Nigerian
dairy goats, and pet our friendly herd. Bring a crunchy granola bar or
two and you’ll be everyone’s best friend, especially Carl The Herd
Leader who eats anything but really gets excited if it’s crunchy.
Tuition: Even if you are a much appreciated farm member, payment and
reservations for our cheese classes need to be made here so that we can
use the Meetup software to keep an accurate headcount. Please, no
impromptu arrivals. The class size is limited for a reason, so we need
to have firm reservations. The pathway to the barn is rough and unpaved,
so stash the stilettos or dress shoes; and opt for sneakers or boots
for your cheese making day. Once the morning class is full, we'll add an
afternoon class if necessary.
Here's the link to sign up:
First week of our peppers, we're growing both sweets and hots. We bagged them up separately. The bags that have the very-obvious-t- identify jalapenos are all hot, and the bags of peppers that are mostly if not all...the little pumpkin shaped red peppers are sweets.
First week of our Asian pears, too. Many people enjoy these like apples; crisp and hard right off the tree. Others like to let them soften on the counter for a few days. We suggest you try both!