Yippeee!!!! After a gloomy gray week, we finally have sunshine! We need all of the sunshiny days we can get since we are now creeping up on the full peak of lambing season! It may not look look like it outside, but spring is doing it's best to emerge here at LoveTree!
We currently have a couple dozen lambs on the ground, tough little critters that were born at near zero! Soon they will be accompanied by a couple of hundred wooly bouncy buddies to keep them company.
This is a GREAT time to enjoy LoveTree's "Pizza By the Pond" ...cross country skiing, snow shoeing, or even just walking about enjoying the prelude to the change of seasons while visiting with the lambs, goat kids and puppies!!!! And , of course, dont forget about the delicious and unique pizza and cheese!
Every Saturday you can find me OUTSIDE at the winter version of the St. Paul Farmers Market (on the west side of the market on Wall Street)...alongside of the various meat, honey and bread vendors. Come enjoy the vigorous weather with us, after all a fresh cup of coffee never tastes as good as it does on a brisk winter morning :-) If your cold weather endurance just isnt what it used to be, you can take comfort in knowing that Golden's Deli is directly across the street from us, a great place to sit down and take the chill off. Of course, you can also purchase our cheese while visiting the farm during Pizza By The Pond!
The cheese that I currently have available are:
The Big Holmes( in goat)a young soft herbal goat cheese
The Black and Sassy: (aged version)a 4 month old aged soft goat cheese dusted with maple blossom ash, amazingly complex
Sweet Young Thang: a firm pasted goat cheese that in this youthful stage has a very milky/grassy finish.
That Funky Thang: an more aged frim pasted goat cheese with a robust beefy and pungent profile with a sharp nutty finish
Gabrielson Lake: A rich buttery raw jersey cow milk cheese aged since October. Very buttery with a mushroomy finish.
Ancient Blue Cedar: a limited edition of the native blue raw sheep milk cheese , the paste is hard and flinty, very grate-able .This cheese is simply loaded with native blue molds but the dry ness of the paste allows for a more "back seat " flavor profile allowing you to taste the complexity without being overblown by sharpness. A subtle tartness in the background highlights the complexity of the various blues.
The cheese that I currently have available are:
The Big Holmes( in goat)a young soft herbal goat cheese
The Black and Sassy: (aged version)a 4 month old aged soft goat cheese dusted with maple blossom ash, amazingly complex
Sweet Young Thang: a firm pasted goat cheese that in this youthful stage has a very milky/grassy finish.
That Funky Thang: an more aged frim pasted goat cheese with a robust beefy and pungent profile with a sharp nutty finish
Gabrielson Lake: A rich buttery raw jersey cow milk cheese aged since October. Very buttery with a mushroomy finish.
Ancient Blue Cedar: a limited edition of the native blue raw sheep milk cheese , the paste is hard and flinty, very grate-able .This cheese is simply loaded with native blue molds but the dry ness of the paste allows for a more "back seat " flavor profile allowing you to taste the complexity without being overblown by sharpness. A subtle tartness in the background highlights the complexity of the various blues.
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