I’ve been a busy camper the past few days, working on farm chores, integrating Gheb into the herd, and getting some website development work done for one of my clients (who also happens to be a lovely friend!). Now, as I sit here eating my lunch of garbanzo beans, (mixed with fresh hydroponic basil, garlic, kosher salt, EVOO, and white balsamic, in case you were wondering.) some awesome Goat Gouda, Isle of Mull cheese, and Rosemary Triscuits. Yes, I must be honest, I have a weakness for Triscuits, especially the Rosemary ones. The thought of them just sends me into a drooling frenzy. I wish I had some now. Oh, right!
Please excuse any crumbs that may have flown through the Ethernet cable and sprayed in your face. I’m nearly as enthusiastic as Cookie Monster about these things.
Back to farming stuff. Gheb is doing well, but we are having some trouble getting a few of the girls to warm up to him. We know it will happen, and this is all part of goat politics, but that doesn’t make it any easier to watch the head-butting and attempts to push him out of the way on the feeder and grain trough. We are going to be building a new hay feeder this weekend, hopefully, so that there is less competition and arguments amongst them.
I’ve updated the Photo Album with some new pictures, so be sure to check that out! And, starting today, I am going to be keeping the calendar posted with our scheduled delivery dates for eggs. If you would like to make arrangements for a special delivery, just let us know and we’ll work something out.
Now, back to my lunch, and this delicious Isle of Mull cheese. It is crafted on a small farm called Sgriob-ruadh (Gaelic: meaning “Red Furrow” and pronounced Ski-brooah) on the Scottish Isle of Mull, and is an aged cow’s milk cheese with some blue veins. If you enjoy Stilton, or other blue cheeses, you will likely enjoy this one. It’s nutty, tangy, and I can’t wait to try more!
The Reade family creates this cheese on a responsibly maintained farm, where they take great care to insure the quality of the end product by rearing their cattle on grasslands. I have similar goals with our goats — I want them to be happy and healthy, so that the cheese that I ultimately produce from their milk will be of fine quality. Reading about farms like Sgriob-ruadh inspires me on our own.
So, you know, this cheese I’m devouring, it’s not just about satisfying my palate and cravings. I’m doing business research. No, really. This is serious business. I’m nodding very convincingly, with a stern look on my face.
Do you believe me? 🙂
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