Last week, Jenni was describing to me the cheese she had just made. She was pleased with how the production went, and said to me, “the floc just felt right”. I don’t think she said this to necessarily make my day, she was just sharing her experience. Needless to say, it made my day. …
Last Wednesday night Matthew led a fat rendering party to clear out some freezer space. Rendering the fat makes it shelf stable at room temperature (such as ghee and other natural fats), so we can fill the freezer with more pork and beef. Since these animal fats are saturated, the oils are stable and MUCH …
Last Wednesday, something rare and unusual happened – something that shook me. It was mid-afternoon and I was sitting alone in the office putting stickers on CSA brochures when I saw Matthew running up the driveway yelling “Suzy, I need your help!“. This startled me because: 1. Matthew rarely yells. 2. Matthew rarely asks for …
written by Matthew Ball Soil is everything that matters to all of us. Whether you are a vegetarian or a diehard carnivore, if the soil that your food grows in and on is not healthful, then there is little left to sustain you for very long. Organic matter is soil’s ultimate buffer to stress and …
Hi all – Suzy here. I wanted to take this blogging opportunity to share the various (gorgeous) faces of the farm. I am grateful to work with some pretty spectacular people here at Cricket Creek. Every day I feel lucky that I am surrounded by creative, hard-working, driven, and FUN folks. What great people to …