Many folks have been asking what we will do with the bakery after Jamie leaves. We do indeed plan to continue to have a bakery here, although Jamie will be a very hard act for anyone to follow! We do not have a new baker lined up yet to take Jamie’s place, so we will have a bit of a gap. However, we are looking into buying in some bread in the interim and hope to have a new baker in place by the spring. Stay tuned for updates!
Many of you may have heard that Jamie has decided to leave Cricket Creek after many years baking here. She hopes to bake from her home again. Ever since Jamie announced her decision to leave, I have heard many, many comments from customers and lovers-of-Jamie’s-baked-goods about how much they will miss having her products here. It is true, they will be greatly missed. And Jamie – an incredibly hard-working, focused, meticulous, and thoughtful addition to our farm will also be missed. Much thanks to Jamie for not only all of the granola, Wilderness Fantasy Cookies, Hopper Sunrise Muffins, Oatmeal Bread, and Almond Cardamom Coffee Cakes, (etc.!!!) that she has filled our bellies with over the years, but thanks too for all the energy, time, love, and support you have put into helping this farm blossom. Below is a message from Jamie. Come by the farm store to stock up on goodies!
As of December 25, 2013 I will no longer be the baker at Cricket Creek Farm. While I realize this may come as a surprise to some, the physical demands of the job have become too much for me to continue. This has been a difficult yet carefully considered decision.
During this transition period, the Bakery schedule may change depending on the supply of ingredients.
I intend to take some time to regroup and then I will make plans for the future. I’m hoping to start baking out of my home again!
It has been a great adventure setting up the bakery at Cricket Creek Farm as well as watching the rest of the farm develop. I look forward to seeing their continued progress.
Many thanks to The Sabot Family for this wonderful opportunity!
And many thanks to you – our loyal customers!
We are growing! This year we made more cheese than ever before. For the past couple years we easily sold out all of our cheese around the holidays and our cheese aging rooms were empty at this time of year. This year we made a lot more cheese and we plan to age a lot of Maggies Round to become Maggies Reserve. Therefore, we need more space for the first time! This is an exciting prospect for us; the Maggies Reserve is a very special cheese that is in very high demand. Our new aging space will be large enough to hold the Maggies Reserve, and also some other products such as our feta cheese and eggs! This photo was taken at the beginning of this week, when construction was just beginning, but it should be done next week, we are excited about this new space and the possibilities it gives us for growth and refinement of our products! Next summer there will be lots of Maggies Reserve available (made this year between May and October).
Now we have 5 little calves living with the dairy herd. Four of them are heifers who are nursing from their moms and 1 is a little bull calf who is also nursing from his mom. The 5 calves are absolutely adorable living amongst the big cows. When the cows go in the milking parlor to be milked in the morning and evenings, the calves all lay together in one of the bedded stalls in the barn, completely on their own accord. It is very sweet.
They are perhaps
developing some bad habits though, as escapee calves. They can easily slip under the fences (that usually keep their moms in). They get out and run around the fields frolicking in the snow. It is a hoot to watch as they scamper and kick their heels and wag their tails. But, it is a bad habit and they need to learn that fences are serious barriers.
Here is one of the little girls running around the lawn right outside my front door. Yippee!
Yes, we make a lot of milk and turn that milk into cheese. We also raise cows and pigs for meat, did you know? We don’t always have a large supply of meat, but our meat is very tasty and very high quality. Our beef are grass-fed and our pigs eat the whey that is a by-product of the cheese making process. Right now we have kielbasa, chorizo, breakfast sausage, ham steaks, and much more available! Stop by the Cricket Creek Farm store to pick some up, or you can pre-order to any of the farmers markets that we attend. Enjoy!
Last week I attended the National Young Farmers conference at the Stone Barns Center for Food & Agriculture where I led a workshop about dairy processing. In the workshop I spoke about the various benefits and challenges about producing different value-added dairy products. I also led the participants in a cheese tasting and gave a Ricotta making demonstration.
The conference was a wonderful experience, there were so many farmers there, both new and experienced. I got to talk with farmers from all over the country and learn lots of great information that I can bring back to Cricket Creek Farm. I attended workshops on a variety of topics including marketing, financing, meat production, labor management, and necroscopy. Necroscopy is autopsy, but for animals as opposed to people. The presenter was a vet turned farmer who did a great job showing us how to examine a dead animal and identify different possible causes of death, a very useful skill. I feel that everything I learn at a conference like this goes into my toolbox of skills and experiences that I can bring to my life and work at Cricket Creek Farm.
The Cricket Creek Farm Store is now full of locally made and farm/food related gift items. We just got in this big shipment of books on a wide range of farm and food related topics. We also have pottery made by myself (butter keeper and pitcher below) and local artist and teacher Ray Bub (mugs and bowls below). Lots of soaps, and beeswax candles made from the wax of Berkshire Farms Apiary.
Stop by to find locally made gifts from the artisans and farmers in our region!