BORDER FARM
This week while building my cheese skills –
Ricotta (creamy) with pistachio and nutmeg, served with roasted peaches and maple syrup. Second attempt way better.
Fresh Mozzarella – this is a pasta filata or stretched cheese method. The flavor is mild, the after flavor is magical and super milky. soft and stretchy.
Fresh Feta – in olive oil with sun dried tomatoes and pepper corns. Might be my favorite so far. Fresh feta is creamy not crumbly, and less salt. My fermented aged feta goes in brine today and will ferment in its own whey and salt brine for the next month.
Semi-Alpine aged cheese. Whey and salt brine washes for the next 1-2 months.
My large wheel of Farmers Cheese was a gamble, but man oh man is it a great every day cheese. Un-ripened, semi-tangy milky flavor, great on crackers, sandwiches, omelets, with fruit. I am going to make another wheel this week.
FARM FRIENDS
Chef Austin Brown loves our milk fed spring kids for his special dishes. In his words “seriously the meat is incredible”. Here he created – smoked braised cabrito over elotes pan de campo with a smoked salsa ranchera.
Jackie and her family participate with a lot of different offerings on our farm, and I have a feeling her son is going to own goats one day! Here she created – Tteokbokki a traditonal Korean dish with rice cakes and hot pepper paste and Border Farm Paneer cheese. In her words “it was amazing”.
EVENTS
We have a few more weeks of KID HAPPY HOUR and would love to have you join us. We have about 4 children that have now come more than 8 times each. They can tell you the names, parents, siblings, what each kid likes and doesn’t like, etc… I LOVE THIS! We have had so many wonderful people come over!
POTLUCKS start JUNE 20th.! We set a long table and start eating at 4pm – ends at 6pm. Fresh, local, and home prepared wonderful food! Please bring a healthful dish to share. We do not have alcohol at any of our events, we do offer water and tea.
TONIGHT! TUESDAY NIGHT FARM MARKET – starts on the 16th at 5pm. TIP, PRO TIP – come at 4:30 and park in the hotel across from Lindley park, look through all of the farm booth offerings and then at 5pm you are allowed to start shopping. You avoid the bigger crowds this way.
PAWS & PEOPLE
TRAINING
SABOTAGE – starting with the best of intentions is kind of hard on its own, new puppy, new flow, new routine, new relationship, teaching skills, new new new – but it is the start and please let this be normal.
And then comes the sabotage from those around you –
“oh everyone is off leash here, its okay”
“nobody hikes with a leash on”
“don’t worry if they don’t come back right away, you can get a shock collar for next time”
“we never used a crate why would you?”
“Dogs fight that’s how they figure things out, they’ll get over it”
“all summer BBQs have 20 kids and 20 dogs running around, don’t worry they all work it out”
“cheap dog food is the same as expensive, buy whatever because its all a scam, your dog will be fine”
“corn, wheat, soy, dried beet pulp are great for dogs, they need these grains, my vet told me so”
etc. times infinity!!!
My advice is to put your blinders on and focus on the prize which is your puppy. Unless these external voices are paying your bills, your vet visits, and dog food costs – stop listening to things that don’t matter to your Team. Don’t listen to the chatter or read ‘groups’, or take advice when unsolicited. Your puppy ONLY cares about you, wants to do things with you, wants to trust and feel safe with you, and wants to learn what you have to teach. Keep your relationship strong by not taking in what will eventually sabotage your Team.
JULY Puppy/Adolescent Class – 11am (ALMOST FULL)
SEPTEMBER Adult Specialty Class – 11am
We are scheduling through summer right now. If you are interested in group classes, phone appointments – please consider registering in advance.
One-on-One Coaching in person for the summer is now FULL. Next available appointments looks to be September.
One-on-One PHONE COACHING is available during the week, mid day.
