An Ignoble Experiment: Bobolink Update: Classes, tours, special events

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Bobolink Dairy & Bakehouse Update
January 11, 2011

in this issue

Cheesemaking Classes
Baking Classes
Matzah Making Workshops--spring is just 'round the corner!
Tours, Markets, and Farm Visits

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At long last: Cheesemaking Classes!
We are very pleased to finally be able to once again offer cheesemaking classes.
Thank you for your patience this past year!

Hands-on cheesemaking class

Spend the morning at Bobolink Dairy, making cheese side-by-side with Jonathan White,
our master cheesemaker.
This is not a demonstration! You'll be putting on boots, apron, and cap and making
the cheese that the day's milk is best suited for. And, in two or three months,
when the cheese is ripe, you can come pick it up, or we'll ship it to you.
In this class, you will learn to make cheese in small batches, using the methods
that make our cheeses so special. Jonathan will share his knowledge of the complex
elements that affect the milk each day, and lead students through the processes
of observation, decision making, and fabrication.
Due to the size of our creamery, the class size is limited to four. This creates
a great opportunity for the participants to get a deep understanding of Jonathan's
philosophies, with adequate time for Q&A. Each day's milk varies, and we cannot
predict which particular cheese will be made on any given class day. What we can
say with certainty is that you will understand milk very well by the time you go
home!
Lunch will be served, the famous Bobolink brick oven pizza! Toppings will include
Bobolink cheeses, of course, and anything local and wonderful that we can find,
given the season.
The cheese that you make will be aged in our ripening room for a minimum of 60
days (the legal requirement for raw milk cheeses in the US), or longer, depending
on the style. You can then pick it up or have it shipped, to share or keep to
yourself!
Click here for the class schedule [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104228948805&s=9622&e=001KPFguoO9PlEus46kAmS21X8m8o2zykLh7kijCsY-BdlCUVlS-icT4RBvn4j9Q7_R2SOnlqxd8-8Ybnjv5onVgVwweD4MpzbXo5QJAjU8-0w2zDk3j6gvT5RTggWGowsbQgFfT8652kbnZlSwUqz03Q==]
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Nina's Baking Classes
Nina will be offering hand-on baking bread baking classes on Sunday afternoons this
winter and spring.

Make bread with our master baker Nina White

This class will show participants how to mix, knead, ferment, form, and bake breads
using signature recipes from the Bobolink product line.
During this three hour class, students will make two multi-grain breads - one risen
with conventional yeast, one risen with natural starter. And while the bread is
rising, we'll make a quick bread for instant gratification!
There will be a discussion of fermentation, and how it can be controlled to get
excellent results at home.
Each student will bring home two loaves of bread, and any quick breads that don't
get eaten the moment they come out of the oven!
Click here for the class schedule [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104228948805&s=9622&e=001KPFguoO9PlGbwXn481mAzf4N9-eq1ERr6g-xxscrlXxxhhZcvJERzcWv7ku2_6k1NpjFCD7rVDc48cedvgPJDcQR0lIvTLGbNopqKN23KeuRYM0kLQzo07Y2ZHE4_YgWA9OZoUHP9HtReCelprTPbu4pUsHWvdyL1PWf_P06V-CWJdL9x_EqZg==]
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Coming in March: Matzah Making Workshops
As the snow pours down, here's a pleasant springtime thought to meditate upon--in
just two months, you can come and make matzah in our wood-fired oven!
We grind whole wheat berries, add some well water and a bit of salt, roll them
out by hand and bake them on the hot stones of our oven.
With the intense heat stored in the hearth, they crisp up and get golden in seconds,
little round matzot, which come out looking like they were baked on a hot rock
in the Sinai.
This is very much a hands-on event, and even small children are welcome. This is
an ideal event for grandparents and grandchildren to do together.
We charge $10 per person, and you get to keep the matzoh that you make, which is
guaranteed to be 100% rabbinical-certification free!
This class is recommended for children over 2, and each child under 7 must have
an adult to supervise them.
These workshops have sold out quickly in past years, so don't delay, or you may
be left wandering in the desert.
Click here to register for a matzah workshop [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104228948805&s=9622&e=001KPFguoO9PlG9E8JUuqma4f4XosNTB9d7EjdgVEMWxI_CF81Z6nMXXg-HLI4Tm61-JFFD0XWXJSgoj3okrpUpfhzjaXCnxXc-ZlqGfJxxQ8Fw0slRKvys6pnsn19tmDMS43TPX0oDJ0JzYd4NhejWhg==]
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Tours, Markets and Farm Visits
Fired Up!
We've had our little winter break, and now we're firing up the oven and getting
ready to start the bakery rolling again--have a peek at at our oven website [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104228948805&s=9622&e=001KPFguoO9PlFHL6j09pzXr2oK_Ts9yAq_JotSDd_ylhjpk4MDPS2B7ZQVaz1rmWuhpbZEQmsBdSlcxG6XJc_jza_jphzzzyjI6fuofRq07fsSJdmDsotD2Q==]
on Thursday morning at about 10:00 AM and you can see all of the action!
Farmer's Markets
This Friday will find us back at Union Square Greenmarket, loaded up with rustic
breads and a bounty of late summer and autumn cheeses.
We'll return to Lincoln Center Greenmarket, 66th and Broadway, beginning this Saturday,
1/15, and will be coming on Thursdays and Saturdays thereafter, subject to weather--stay
tuned to these emails and the website for last-minute announcements.
We'll also return to the Stockton Indoor Market this Saturday, and every Saturday
from 9-3.
We will also attend a number of special events in the coming months. Please click
here [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104228948805&s=9622&e=001KPFguoO9PlGH7S26l-t-m08dseuNm6XgSdVn0IZdRXUyGw93f5HlmijU3uUf8knM-fAneeN2-oNseqg0uVmXR9Huj5CvDRfq53CJasY8jylkiq1UmldIXw==]
to view our online farm store main page, which includes our special event listings.
Farm Visits
Our farm store will be back in full swing starting this Friday, 1/14, and will be
open every Friday 12-6 and Saturday and Sunday 9-5, with tours when the weather
is favorable. At the farm you can sample and buy our cheeses, breads, meats, and
some other fine farm products from the region, including eggs, pastured chicken,
cured duck, honey, and other goodies.
Please note that we will be open on the Mondays of Jan 17th and February 21st.
click here for driving directions to Bobolink [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104228948805&s=9622&e=001KPFguoO9PlHGR6eH3Ui66QUrGhjWp5yds1j1O_amRUmJqh0vlCNDylrRPGoDOMslHsLkPWqE_PZ9RVyK2SZSZycE-SEVYIxFGQIrLZGR_tuAiOvoXBJnPIUCWlEGCLFs-d6_4nk9LONN9jmkTvjHJen86D4_wwAkNv_sl_ikHGi9DImp0Ruwc-WTUixNtwJBvhxGErpsyV6T2yYzLrUffEgcs9xRli1cEdumX6zY9J2D2DRdTOeKMRtQZQCYWUdro5SHR4ylADOcRaoGTurDFKgVp-jc1NRk0SF1pAXH0raouEeyn9Jquygh_uFD22A4eXIFO1FvtNxQZlzzWwG8wZr5pJUNW6luMiGX95wqW4AkxChRETpIOf2__aASmBvZIHiDWpy7oWyluE0ilBJYtBlz49I1nKGNXngOkdYHP4Mhf91E9zHXMiFNEsk14o1ntNYi8B-LAfOLanOkrUBTtwUI-sKnTKWD]
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Our Website [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104228948805&s=9622&e=001KPFguoO9PlEnK4GOIEItjjqp7QNujBF1BbupEw7tgtc_GRQBMzRLpUMXUMAYGU4rlLnX83B3VClfoD_DBlok6qZGqsHHLCwcbwNeEkPWmUAe9JZgaTOglw==]
Who we are and what we do
Bobolink's Online Store [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104228948805&s=9622&e=001KPFguoO9PlGH7S26l-t-m08dseuNm6XgSdVn0IZdRXUyGw93f5HlmijU3uUf8knM-fAneeN2-oNseqg0uVmXR9Huj5CvDRfq53CJasY8jylkiq1UmldIXw==]
The next best thing to coming to the farm
The Bobolink Oven Website [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104228948805&s=9622&e=001KPFguoO9PlFHL6j09pzXr2oK_Ts9yAq_JotSDd_ylhjpk4MDPS2B7ZQVaz1rmWuhpbZEQmsBdSlcxG6XJc_jza_jphzzzyjI6fuofRq07fsSJdmDsotD2Q==]
Streaming video and real-time temperature display
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Contact Information
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Bobolink (llc) Dairy
Nina & Jonathan White
369 Stamets Rd.
Milford, NJ 08848 (please note new address)
voicemail: 908-86-GRASS
email us at info@cowsoutside.com
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Bobolink(llc) Dairy & Bakehouse | 369 Stamets Road | Milford | NJ | 08848