195 Isaac Frye Hwy. Wilton, NH 03086 Google Map 603-654-6082/ 603-721-6426
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TWCF Farm News: March 3, 2014

Posted 3/3/2014 5:05pm by Andrew Kennedy.

Asleep in the wheel

News from your community farm

 

Wheel by wheel the cheeses go into the cheese cave. These "sleeping wheels" of cheese hide a quietly active world of  microscopic, minute and measured processes that transform our humble raw milk into endless varieties of differently tasting and smelling cheeses.  The wheels in this picture are sealed in real beeswax during their multi-month ripening process.  Each wheel weighs between 17 and 20 pounds and is approximately 7 inches high and 12 inches across. Other varieties are not waxed; they develop a natural rind that allows the cheese to follow a different ripening trajectory.

 

 

 

 

 

new milk room shelving

New milk room shelving is ready for your bottles.  After many years of service, it was time to replace and reorganize the milk bottle drop-off shelving.  Each day (Tuesday, Thursday and Saturday) is now organized vertically and by color to aid in putting your bottles on the right shelf.  There is also a small lip on each shelf to avoid having bottles hanging precariously off of shelves for passing elbows and shoulders to knock them off. The shelf lettering will be done later this week.  Until then, just refer to the color guide sheet in the drop-off room.  

 

Tuesday-red shelves

Thursday- orange shelves

Saturday- turquoise shelves

 

The "Special Request" shelf is straight ahead, next to the brick chimney (and painted white).  Please continue to label your "special request" bottle(s) with a post-it note to facilitate the proper filling day. Please don't put your bottles in the milk room on the metal shelf below the milking cans.  We use that shelf during milking and need it to be clear. Thanks.

 

Farm food updates:

 

NEW cheeses:

 

Manchego al vino Manchego al vino.  

Aged over 60 days. Washed rind cheese, washed with red wine (thus the rind color in the photo). Tastes sweet-sour like wine.  Excellent table cheese.

 

3 month aged Gouda with beeswax rindGouda

Aged over 3 months with a real beeswax rind, which gives the outside of the cheese a honey-like taste.  

 

Bucheron (goat's milk cheese)Bucheron (goat's milk)

A goat's milk cheese made even tastier, creamier by the addition of cow's milk cream.  Benjamin has made Bucheron before, but this release is made with a different recipe (thus the cow's milk cream) that makes it milder, creamier and perfect as a table cheese much like Camembert.

 

Bread:

 from Benjamin (for Tuesday)...

Rubli-Torte (carrot torte from Switzerland) with carrots from the farm, Apricot jam and almonds.

for Saturday...

-100% German Rye Bread

-Cocoa Tarts

 

from Orchard Hill Breadworks (the usual varieties plus the following):

-Onion-Pepper and Parmesan

-Dark Russian Rye

 

Ready-to-bake Pizzas from Blue Coyote Farm (Jen Badger).

You might have noticed these ready-to-bake pizzas in the farm store last week. They are made by Jen Badger with organic ingredients and available in veggie and meat varieties.  They'll be available through out the week.  For special orders, parties or gluten-free options please call Jen at 769-9778 or email her at bluecoyotefarm@yahoo.com

 

Beef:

Available starting on Saturday. Mostly ground beef, stew meat and a few roasts.  

Veal:

Plenty of ground veal, boneless rib chops, veal roasts, veal organ meats, and veal bones for stock.

Chicken:

Good supply. There will also be individual bags of chicken giblets (liver, heart, gizzard) available.  These are great for soup stocks and gravies or for use (finely chopped) in meat pies.

Pork:

Pork chops, country-style ribs, uncured ham roasts, smoked ham roasts and smoked ham steaks.

Eggs:

Good supply. 1-2 dozen okay.

 

A few more days of real cold weather, then a bit warmer, I hope, by the weekend.  Don't forget to set your clocks forward on Saturday night!

 

All the best!

 

 

 

  Temple-Wilton Community Farm

"Growing Food in Community since 1986"

195 Isaac Frye Hwy.

Wilton, NH  03086

603-654-6082

www.twcfarm.com

Photo(s) added: JacobOctober 23rd, 2016

New photo added:

New aerial photo of TWCF farmlands available for viewingMarch 9th, 2016

Now you can see the breadth of our various farmlands up here on Abbot Hill.  From Gage Field to Randi's Field, from the top of Frye Field down to the Hidden Meadow that once was a peach orchard a

New Showcase: Cheesemaking at Abbot Hill CreameryMarch 2nd, 2016

Click here to view the showcase.

 

Have a question? Just ask!

 

 

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Contact Us Online or Call 603-654-6082 or 721-6426