Hello All Thoughtful Eaters,
Hot Harvest!
We moved the patio/ garden umbrella around some, we wore hats and ice filled kerchiefs and I covered the summer kitchen roof with burlap in an effort to keep both greens and humans from wilting while harvesting. Everyone wanted the job of washing the greens in the huge, cold waterfilled sinks. I had to monitor the summer kitchen to make sure the worker bees were not in the basins splashing themselves while the greens whined with heat stroke.
In the fridge you will find crisp salad, a few whole heads of romaine, some whole heads of escarole, bags of leaf escarole, a saute mix of spinach, kale and chard. And eggs.
There will be yogurt tomorrow, Friday, June 5th.
There will be tarragon and chives also Friday, June 5th.
We are hosting a cheese class this Sunday, so there will not be much dairy.
The flyer for the cheese class in in the farm stand. I think there is room for a couple more if you are interested. The cost is $95. it is from 10 -4 and includes a farm fresh lunch.
Thank you for your support!
Stay in the shade.
Karen
The Culture of Food
Sunday, June 7, 2009
10:00 am - 4:00 pm
Home Cheese Making:
Mozzarella, Feta and more!!
Making cheese at home is easy and fun! Join us as we explore the lost art of home cheese making. We will create and sample several simple cheeses that can be cultivated at home including: Paneer (an East Indian staple), basic farm cheese (a hard cheese historically created on the small family farm), Chevre (a soft spread able goat cheese). Mozzarella and feta. After learning to make kefir, we will transform this fermented milk beverage into soft spread able cheese and a condiment that can be used in place of sour cream. You’ll also learn some cooking ideas for whey, an abundant by product of cheese making. Students can build on this introduction to create many varieties of cheese at home. Includes instruction, inspiration, samples, cheese to take home, recipes and a cheese culture to get you started.
Registration Information
$95.00 fee includes recipes, cultures to take home
and a K-Jo Farm lunch
This class is offered at K-Jo Farm on Vashon Island. We'll be making cheese from K-Jo Farm raw goat milk and other island raw cow milk.
Class may be interrupted by the birth of baby goats as we have 6 very pregnant does in the pasture, all due between June 4 and July 4.
Instructors: Linda Conroy and John Holzwart
Linda Conroy and John Holzwart are the proprietors of Moonwise Herbs and Brooms. Linda is an herbalist, cheese maker as well as a whole and wild food enthusiast. She has been sharing food preservation for over a decade. John Holzwart, has been practicing and teaching the art of wild foraging as well as wine,beer and soda making for years. To learn more visit www.moonwiseherbs.com
Site host: Karen Biondo, Joe Walling & K-Jo Farm
We are a colorful, lively 5 acre, intensive farm and garden. We raise dairy goats, laying and meat chickens, pigs and vegetables. K-Jo Farm has been a featured farm for the King County Harvest Celebration. Visit our website at www.kjofarm.com
Send a check or money order to:
K-Jo Farm
20602 111th Ave. SW
Vashon Island, WA 98070
If you would like to stay on Vashon Island for the weekend, please visit www.vashonchamber.com and click on dining & lodging.