I have been thinking a lot lately about the people I work with, and what joy each of them brings to me. Mostly, however, I decided that I appreciate each and every one of them because they all inspire me and push me in different ways. Each of them brings a unique set of skills …
Last Sunday, I woke up early, stood with my torso exposed to the sun, closed my eyes, listened to the stream run, the birds call, the chickens rustle in their new pen. I went for a 20-mile bike ride cruising rolling hills, chasing down wind turbines, blasting through pockets of stream-cooled air. That night, I opened both of my …
As a new farm apprentice, I have a lot to learn. Mostly I’ve tried to listen to Topher and Matthew, who run the farm show around here. They’ve taught me all I know about milking cows, operating tractors, and general livestock management. But there’s one thing no one has been able to tell me: just how did this farm come to …
I won’t lie―bones, connective tissues and organ meats excite me. When I open up the freezer at Cricket Creek Farm and slide out those plastic bins to find hearts, livers and marrow bones, I feel like a little kid in a candy store. Now, some of these parts are fairly straightforward to prepare―heart is similar …
One of our customers wrote a lovely description of our cheese on their blog, and included this fun photo of the Tobasi, he says, “This wheel had a thicker rind and an especially dramatic pattern of deep ridges and grooves from the aging racks and was lightly sticky and grainy to the touch. The yellow-ivory paste …