Bobolink Dairy & Bakehouse
Beef! Pork! Pesto!
October 31, 2013
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Bobolink Beef,
at the farm this weekend,
at markets and mailorder next week
Now that the glorious 2013 cheesemaking season is drawing to a close, we have begun to harvest 100% grass-fed beef: steaks, roast, ground, braises, liver, heart, etc.
We will be picking up at the abattoir on Friday, so we'll have open stock to sell at the farm this weekend. It will take a few days to get the inventory loaded onto our ecommerce site, so mail order and market pre-orders will begin next week--stay tuned to this newsletter for forthcoming details.
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Pig Roasts at the farm--none this Saturday, two next Saturday!
Our first two Saturday pig roasts were hugely successful!
That said, we're taking a week off: this weekend will find us a bit understaffed, due to prior commitments to off-farm events.
So, there will be no pig roast this Saturday (Nov 2), but we will be roasting not one, but TWO PIGS on Saturday Nov. 9!
The pork has been selling out quickly--this past week's pig was gone in under two hours. In fact, more than half of each pig has been reserved in advance online, which guarantees your slice o'pig, and avoids the mad rush at Pig O'Clock.
To reserve your roast pork on a garlic-duckfat ciabatta, or a pound of roast pork to go, click here for The rest of the pig story:
As you may know, we raise a couple of dozen pigs at the farm each season: they quaff the whey from our daily cheesemaking, eat the leftover bread, starter and bakery floorsweepings, and enjoy our family tablescraps, along with the plate scrapings from the venerable Ship Inn in our little village of Milford.
This year, we also raised six free-range pigs, who spent the summer cruising our farm's ravines, woods, and pastures, chowing down on acorns, black walnuts, hickory nuts, pasture plants, bugs, grasshoppers, and mice.
These rascals enjoyed a summer of carefree bounty, and now they've paid the piper, as it were.
So, we are pleased to announce that we will be roasting well-seasoned, free-range pigs in our Caja China, under the oven roof, on various Saturdays this fall.
The pig should be done by noon, and we will be selling roast pork sandwiches on a roasted garlic and duckfat ciabatta for $7. We will also be selling roast pork by the pound for $16. Of course, we'll also have all of our breads, cheeses, pasta and other assorted farm goodies.
The crisp Autumn weather is delightful, the trees are turning colors, the local apple orchards are open for picking, and we are offering farm tours at 2 pm each day.
Click here now to reserve your slice of the pig at one of our forthcoming roasts!
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Pesto!
We have been making our special pesto with local basil, our own cheese, garlic roasted in Hudson Valley duck fat, and walnuts. If you haven't tasted it, you really must!
It has been selling out consistently, and we just received what will be the last fresh basil of the season from Stokes Farm of Old Tappan, NJ. So do plan to grab some at the farm or farmer's markets, because you'll have to wait till next year....
Click here to reserve pesto for pick up or mail order.
(Please note that we will not bring the pesto to Pleasantville, as Buddhapesto makes a great pesto, available at that market.)
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Farmer's Markets This Weekend
At the Farm:
Saturday & Sunday, 9-5, tour at 2 pm both days
click here to book a farm tour
New York City:
Tucker Square, Lincoln Center NYC area
(Temporarily relocated to 63rd and Broadway)
Saturday 8-5 (Thursday market will be held at the 63rd St. location as well)
Union Square, 16th Street Entrance on the west side of the park
Friday 8-6
Regional Markets & Events:
Pleasantville Outdoor Farmer's Market, Memorial Plaza (next to the train station), Pleasantville, NY
Saturday 8:30-1 Pleasantvillefarmersmarket.org.
Denville Farmer's Market, Bloomfield Avenue parking lot, Denville, NJ.
Sunday 8:30-1 http://denvillefarmersmarket.com/
Sundays 9-1 hunterdonlandtrust.org/farmers-market.
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| Cheese Forecast
We have a lovely selection of cheeses this week:
Cave-Aged Cheddar - 15 months old, sweet, complex, with great crystallization
Frolic - the mild-but-not-simpleminded Alpine style firm wheel
Drumm - earthy, complex, smooth and wine-y
Jean-Louis - bright, bold, creamy
Jean-Louis Blue - made with our own cultures, smooth and distinctive (this one is running out!)
Amish Blue - made by Oasis at Bird-in-Hand (a cooperative in Lancaster, PA), a brilliant, strong, blue
All cheeses are available at all locations, except the Amish Blue, which is only available at the farm store, Denville Farmer's market, and Pleasantville Farmer's market.
Gooey Baudolinos and Amrams are about 4 weeks away!
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On the Farm
We have plenty of fresh breads, glorious cheeses, our own pasta, pesto, and products from our farming friends including eggs, honey, and duck products.
Regular farm store hours are:
Monday, Wednesday, Thursday, Friday 12-6, Saturday & Sunday 9-5 (closed Tuesdays).
Farm Tours are held every Saturday and Sunday at 2, in all weather (except blizzards and hurricanes!). The tour includes a pasture walk to see the cows in their element. It is a peaceful sight, a world away from the whirlwind of modern living! Click here to sign up for a farm tour.
The class schedule is available here!
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More classes!
Due to demand, we have added some more of Nina's wood-fired bread baking classes this autumn. Jonathan's last cheese class of the season is full, but we will hold charcuterie classes in the winter, so stay tuned...
The class schedules are available here!
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| We're on Facebook!
In an effort to be modern with our old-fashioned food, we are now updating our Facebook page with specials and tempting photos!
 Click here to like us on Facebook, and you'll be kept up to date!
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The Bobolink Oven Website
Streaming video and real-time temperature display
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| Contact Information ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bobolink (llc) Dairy & Bakehouse
Nina & Jonathan White
369 Stamets Rd.
Milford, NJ 08848 (please note new address, we are not in Vernon any more!)
voicemail: 908-86-GRASS
click here for ACCURATE driving directions to Bobolink
email us at info@cowsoutside.com
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clicking here and updating your profile--thanks!
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