Local - It's just oh so good!

Thursday was such a lovely day off, and meandered along in the best of ways! My mum came over for our weekly crafting visit, and she surprised me with little samplings of cheese. She was on vacation last week, and drove up to Durham, Maine, with her boss, to check out Spring Day Creamery's offerings. My mom's boss, Lucy, is the owner's cousin. Food runs deep in that family!

Mum brought back a mini-spread that melted my cheese-snob heart!



From left to right we have a small wheel of brie, tomme and one of the best blues I've ever had in my life (and I am picky about my blue cheese)! She also brought back a cow's milk feta marinated in oil and herbs, not pictured here.

For you local foodies out there Spring Day Creamery does not currently have a website, but the owner, Sarah, may be contacted here:

Spring Day Creamery
Sarah Spring, Owner
42 Day Road, Durham, ME 04222
207-353-8289
springdaycreamery@me.com

After my mum left, I went on a little adventure to visit Jenness Farm to pick up a log of seaweed soap that I had ordered. It was a bit of a drive, but the trees were a beautiful sight to see as I drove along. Before I reached my destination I was lured into Emery Farm and picked up some cider and cider doughnuts there.

I got a little lost trying to get to Jenness Farm, but when I did get there it was a pleasant visit indeed! The owners have a beautiful farm house, and their cute goats make for a great welcoming committee. If you are local - you must make a visit to their store. It's open Wednesday through Sunday 10-6, and 10-6 everyday from Thanksgiving to Christmas. There shop is well stocked with soaps, shampoos, bath fizzes and beauty products of all sorts. They even carry goat's milk and fresh eggs! I couldn't stop at my soap order so I picked up a heavenly smelling French Vanilla soy candle. (As a side note for a quick peek at the benefits of soy candles vs. paraffin candles check out Soy vs. Paraffin). Also on a local note, the farm does a week-long open house festival the week after Thanksgiving. I'll post the details as the date approaches!

If you are not local Jenness Farm does ship their comprehensive offering of products via their website, it is definitely worth a few minutes of your time.

After that I called up my dad to see what he was up to, and headed over to my parents' house for dinner. My brother Mike and his girlfriend showed up and it was a regular little party!

Well - I must be off. I have many things to squeeze in today. Hopefully some cheesemaking (finally). Definitely some dressing up like a certain zombified celebrity...pictures to follow on that one I'm sure!

Today I'm thankful for downtime. We all need that don't we? What are you thankful for today?

Cheesemaking Class

Last night I took a cheesemaking class through Kittery Adult Education. (Check out the awesome variety of classes that they offer via the link if you're local)



We made mozzarella and ricotta, and we discussed how to make chevre, yogurt and the different uses for your leftover whey. For example, did you know that whey can make great pizza crust and English muffin bread? Or that it can be used as a soup base in place of stock?



My favorite part was kneading the mozzarella. When the curds are separated it feels a bit like you're trying to press bits of tofu together, and then magically it just comes together. Shiny and smooth and ready to be eaten!



We sampled the cheese that we made along with some chevre that one of the instructors brought in. It was all delicious - I definitely think I've caught the cheesemaking bug.

If you're interested in cheesemaking, I urge you to check the following links out. It's a very simple process, and a $25 investment in supplies, plus the cost of your milk, can make up to 30lbs of fresh mozzarella and ricotta. I'll be ordering from Ricki Carroll, of New England Cheesemaking, who was the "cheese queen" featured in Animal, Vegetable, Miracle. Many thanks (and hellos, if the two of you are reading this) go out to Debra and Lenore from Seacoast Eat Local for putting together a fun, informative class!

Online Resources

New England Cheesemaking

Leeners

Dairy Connection

Glengarry Cheesemaking and Dairy Supply

Lehman's

If you try out cheesemaking - let me know!

Today I'm thankful for having opportunity to learn a new skill. Everyday provides a new opportunity to learn, and that is such a gift! What are you thankful for today?

One Local Summer :: Week #3

Something local...and something not quite local



My 100% local entry is simple this week, folks, sausage and eggs.

Local Ingredients:

Sausage - Kellie Brook Farm
Eggs - Lasting Legacy Farm

However, I did make another dish, that was not quite challenge worthy, but might be of interest to my fellow New England locavores.

Fusilli with Pak Choi and Sausage - my take on a recipe from Alice Water's The Art of Simple Food, (I don't work for Chez Panisse, I swear)!

Local ingredients:

A large bunch of pak choi aka bok choy, rinsed and chopped
1/2 lb of Italian sausage, casings removed
1 large onion, chopped

Non-local ingredients:

2 tbsp olive oil
Salt
Black pepper
Pinch of chile flakes
1 lb of fusilli

Add olive oil to pan. Form the sausage into small patties and cook over medium heat, until cooked through. Remove sausage and cook onion and pak choi. Add about 3/4 cup of water to cook greens. Season with salt, pepper, chile flakes. Cook until greens are tender. Add sausage back into pan and break up into small pieces, if you wish.

Cook pasta according to instructions and serve with greens/sausage over the top.

This was so delicious that my husband cleared about 3/4 lb of pasta in one day. I *think* he liked it!

Happy cookin'!