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Bobolink Dairy & Bakehouse Update
March 3, 2011
in this issue
Piemontese Veal Sausage
Brewer's Plate, Philadelphia, March 13
Baking Classes
Matzah Making Workshops--spring is just 'round the corner!
Tours, Markets, and Farm Visits
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Veal Sausage, available at the farm this weekend
(sneak preview at Union Square on Fri morning)
Ok, folks, the first round of Bobolink-Beillese veal sausage is ready!
I picked up the first batch thiis morning, brought it back to the farm and cooked
up a few links each of the "normale" and the porcini. I browned them slowly in
a skillet until just cooked through, then let them cool before slicing. Tender,
juicy, with almost-over-the-top rich flavor.
Mark and Paul at Salumeria Biellese kept the seasoning subtle, so that the meat
could speak for itself. There is a hint of white wine, salt, pepper, and maybe
that's all.
We have a limited quantity of the veal sausage available fresh at the farm this
weekend. (We expect to have another batch in a few weeks, at which point we'll
attempt to make it available for mail order customers as well)
The sausages are roughly 4 oz per link, or four links to the pound. We have it
made with porcini muchrooms, as well as without--I love them both, and recommend
serving both types so that you can savor the effect that the porcinis have on the
flavor of the veal itself.
The weather for Saturday is expected to be decent: not too cold, and a small chance
of rain...why not plan a trip out to the farm? We're just 70 minutes from the Holland
Tunnel, and there's a farm tour on Saturday afternoon at 2. [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104714951735&s=9622&e=001e_sZC6R-Ro4lWuADoPTkUBHzR6-2ibto-IyhqVzyU-qlvUqraIixRJL-B5OZtCr_cMt5nJ3WRSGqfjiCghMsiXeZPKtV82Cz1a_PZynnuzK56lGqAFwaWMRZKr6-8LuntwB4wPVnDlhyEY1kWxumnlAjxRbtLkuW0pH9e6ZFAVNdST2-OJCqiw==]
Union Square customers: I will be bringing a small quantity of the fresh sausage
to Union Square tomorrow, as well as some cooked samples to share. Please come
early!
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Pate de campagne, and grassfed lamb, at the farm this weekend
I made a "small" batch of pate de campagne this week, with calves liver and kidney,
veal neck, hog jowl, fresh local garlic and dried candy cap mushrooms, foraged
in Washington State. The candy caps give the pate a complex, earthy flavor, which
is really nice on our bread.
Sadly, we cannot bring this product to farmer's markets or ship it--we can only
sell it on the farm. So, there's another reason to come out for a visit this weekend!
We have also acquired a small amount of some really wonderful local lamb from one
of our neighbors. We have stew, chops, roasts, ground, heart, liver, kidney, and
shanks (not too early for Passover!)
Alas, this is also available only at the farm: why not come out for the Saturday
2 PM Tour [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104714951735&s=9622&e=001e_sZC6R-Ro4lWuADoPTkUBHzR6-2ibto-IyhqVzyU-qlvUqraIixRJL-B5OZtCr_cMt5nJ3WRSGqfjiCghMsiXeZPKtV82Cz1a_PZynnuzK56lGqAFwaWMRZKr6-8LuntwB4wPVnDlhyEY1kWxumnlAjxRbtLkuW0pH9e6ZFAVNdST2-OJCqiw==]?
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Philadelphians: save the date!
Nina and I will be participating in this year's Brewer's Plate [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104714951735&s=9622&e=001e_sZC6R-Ro7aaK2OZTg7A-nkliVlRpgQtEabMUZwxZmHG9ESqsZF9Yyp7KwtPvC9KHFp0Ls2y1rcFutlEdahFbHHsOMcXwTZTpSXCK9ux9MlND4x408hC5rwEeIUvzGaLeJDdDVrYtK63Fl5ZNyTCi2jyR20xh5w4QjtduMC40ohScYV1jXG-w==]
on March 13th, at the
Penn Museum on South Street in Philadelphia.
It's a grand tasting event, involving the top breweries, restaurants and food artisans
in the Greater Philadelphia area, and it is a fundraiser for Fair Food, a not-for-profit
that is connecting farmers with consumers throughout the region.
Our new farm is almost exactly halfway between NYC And Philly, and this will be
only our second event in the city that gave birth to WC Fields.
So, if you are in the region, or have friends down that way, please let them know!
I am told that this event always sells out, so please don't procrastinate!
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Bobolink breads now available online
It's only taken us eight years, but we have finally decided to start selling our
wood-fired breads online.
So, you can now order the following Bobolink loaves, which will be shipped to you,
along with your cheese order. (You could order just bread without cheese, although
the shipping costs might be prohibitive.)
Cranberry-Walnut [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104714951735&s=9622&e=001e_sZC6R-Ro6xLk0K27GSUg_FfDXF6E0ZV3w5SCqDCugCiwXlCJ8UZcl9FR0kOd_0FTv2PT_VUMyCkI4WwMKSLlXyJzMrOKQ92_cY94ByTHYhQhASaGxmYocAPscCtjJtdoEafLsTHNmy5Jj0RRHOD5cV4xcm3ydq0_WVNj7OtiM=]
wheat, corn, oats, walnuts, cranberries,starter, salt, yeast
Rustic Wheat (a/k/a "mommy bread") [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104714951735&s=9622&e=001e_sZC6R-Ro7l9xFQkflw1-11aMPyFN0SLCG41YFjmVvTkL1PC3EJ7rIs-KbThFCc8bMnyDjBk0SomSjDUQ3bWOeV_Fb6D-lLoNl2Jj48ReLk1aEKgswQ6GGwlz6E_fK2FI92avkQg_E634aN341K_d6OeXMXdVoB]
wheat, corn, oats, starter, salt, yeast
whole wheat, whole rye,unbleached wheat, flax seeds, starter, salt
whole rye, wheat, oats, starter, salt
All loaves weighed 1.5 lbs before baking, and were wrapped and frozen when perfectly
fresh. They will arrive thawed, and will keep several days in their bags.
All loaves are $6.
Breads are shipped on Mondays and Tuesdays, as are cheese orders.
Click here to order some Bobolink bread! [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104714951735&s=9622&e=001e_sZC6R-Ro6NB6fSpEQVdEW9cVwQTDJQFPN4x2oVt8KMNExSjg2KfsHp8AsD_-dZmq-BzR81ODFgu-TqGAXR3Er__v_RqAGvvKZFeVu9M4__kK6Hq-frrzON3UaTM9XqbgeTG1-jFd7xJF62hFUqqqdST6BsHx5wwrBVQDxA0jA=]
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More cheesemaking classes
The first wave of cheesemaking classes sold out in just a week--I've added some
more dates in March and April. Please note that March and April are in the thick
of our calving season, so these spring classes might be punctuated by a birth or
two!
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=1104714951735&s=9622&e=001e_sZC6R-Ro5jlGmYF4Zs9dzl7aSmeLK7PYQCKozp3udG-iTIsHfEAZaAcL6dJFlNvEyV_DT7UGYcRmbpWJSf0Lk0LxGcVd1B9ubggTneaLb_6iq188hrGrX0m689lxlljBBD6iRBzQIW9oT_chHW-w==]
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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=1104714951735&s=9622&e=001e_sZC6R-Ro4W5QbnBaowSe1SWfeb2JHL_eD4Y0fzUUVU7Lq0IByxOW9qOomNguucHi1s6H5qy6jcBGHwooIdnNnb8B7zsSxofrFChoZ65ghpM04XoQlrqcZ701yvs-TaR8Oll-IyJF4SyWqebYGMA3BpTI5S9LvNzSET57J3fG02ubqdGX6F7Q==]
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Coming in March: Matzah Making Workshops
In just a few weeks, 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=1104714951735&s=9622&e=001e_sZC6R-Ro5n-5qolUJYo-lj9iIFg8ge3fxJme1mZ1whkTdDak3aKCuENecJLsNxGYS3G8UFpILdA-RCh1f2OzLPZCBBuxD3HFASHQD-3sb1_puLxgEFQgbnnSEbh8tvaA7xyvTlNz0CfYG7542-Sw==]
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Tours, Markets and Farm Visits
Farmer's Markets
As said, we will attend our Lincoln Center market at 66th & B'way tomorrow, as well
as the Stockton Indoor Market this Saturday.
We will also continue to attend special events in the coming months. Please click
here [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104714951735&s=9622&e=001e_sZC6R-Ro6Od8FPdadAfcJyIm91nMaLt2aB-xCzH8ngLPvHmJB-JqycMCHNuKQvw2iXb_dbfL_loOCmASjY7naI7limdCY1QwFR0qMdmCW3ZiH0IEgJ8Q==]
to view our online farm store main page, which includes our special event listings.
Farm Visits
Our farm store is in full swing, and will be open every Friday 12-5 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, the
very best honey from our neighbors Bea & Jean-Claude, and other goodies.
Please note that we will be open on Monday February 21st from 10-5.
click here for driving directions to Bobolink [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104714951735&s=9622&e=001e_sZC6R-Ro7-xNVd2H2uuJnsendnhUx-62we6iAyusN5I2xZ7HYoGYZJ-c_YhHT9JZ8DEE3Kj8lyi-gQnhv4hCN7CQqfAZz9kFmQbvl5IXMHyMqnX2KO317U_NsJhJjC2x91FP2kgs_UG3ffmhT3rmSEIW-1RKEJwbPI4bfI_qVTq9Kv1ADXmUr134zFh-U3xRlciLt9sAbkchrKJUtS0u4ZhOll-Otg8UGXJEnuDwEHW2afOSS1XzzCtqczBLrrtNEtHlJyzlNtxWZjwzJASJlyvWCzGYaUQcCOKS5-JSU6NACllk2myVhJIctUzjVF6fRIsJPxvNzhOSMwDwCAfuTjyEfdP7IZvdeC0tyqZ8V3A3mFfWq1yMlAxCooMSCPoAKCGNMydtJ3HgTD0Wpjksu5dnziN3LtLqFd9inVcGkMr0y2NsiyZD67US35S4sC6mkri_r2DAPazQqZUO3Xs4zlmS0mJaz_]
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Our Website [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104714951735&s=9622&e=001e_sZC6R-Ro6D7mniUjIC9STQxYmFZ0Fw3Tff3NATXfJmVPYSBFSVaD0beQ-32kB2s87cq6ouS9sC4L1fVN8KFAcl6DfVuG_gfrx-M8uEqf4tw-Bf2ICphA==]
Who we are and what we do
Bobolink's Online Store [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104714951735&s=9622&e=001e_sZC6R-Ro6Od8FPdadAfcJyIm91nMaLt2aB-xCzH8ngLPvHmJB-JqycMCHNuKQvw2iXb_dbfL_loOCmASjY7naI7limdCY1QwFR0qMdmCW3ZiH0IEgJ8Q==]
The next best thing to coming to the farm
The Bobolink Oven Website [http://r20.rs6.net/tn.jsp?llr=b98ul5bab&et=1104714951735&s=9622&e=001e_sZC6R-Ro5afdugYSuRnMcXdfaOdw8lQTPUCnB7QRE5MfkxKiOzR6KR7X1U7KjnussZW_YPqyxcNrRuaUMI9_Y26G6MH5mI3jyUXfSUj699rK6ZB5OdgA==]
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
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