Bobolink Update: Friday, May 23
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A Celebration of Ugly Cheeses:
Here we are, in our 13th season, with a great selection of some super aged cheeses which were made last summer and fall. Due to their age, and due to the good fortune that imperfections bring, we have a lot of cheeses that some might call unattractive. They taste so much better than they look (like the song from A Chorus Line, taste-10, looks-3). In fact, those in the know are drawn in by the dramatic veining and may find them quite beautiful!
So, here are a few beauty shots to make your mouth water, and get you to run down to the market and try some. Customer reactions have ranged from "Oh, wow" to "MMMM" to some responses that were unrecordable and slightly embarrassing to witness.
The cheeses begin with some assertive flavors, and many folks remark that our cheeses "end clean". This is the beauty of 100% grass-fed cheeses. Without the impurities that grain, sileage, and baleage can bring to the milk, we can create boldly flavored cheeses that won't burn the back of your throat at the end.  | | Spring Baudolino - lovely grassy flavor, gooey texture |
 | Blue Drumm - not that blue in flavor, soft and smooth
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 | Jean-Louis - bright, bold, creamy, with bits of blue delight. Good in chunks!
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Also available this week are:
-Amram - Cute little rounds, approximately 1/3 lb each. These were firm in the winter, now they're soft and tasty!
-Cave-Aged Cheddar - 12 months old, sweet and complex
-Frolic - Our Alpine style firm wheel, mild but not simple-minded
-Amish Blue - a brilliant, strong, blue, from Oasis Community
-Schmearkase - A bit stinky, with a lovely red rind, also from Oasis Community
All cheeses are available at all locations, while supplies last.
Click here to order cheeses online.
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| Sunday June 22: Farm Supper to benefit Enabled Table As many of you know, our youngest son, Jacob, is profoundly affected by autism. For the past two years, he has been living on the campus of the Bancroft School, where he has been making amazing progress.  | | Jacob and Nina at Jacob's Bancroft apartment |
Bancroft Neurohealth is a century-old not-for-profit, and one of the leading providers of lifetime care for people with developmental disabilities and traumatic brain injuries. Nina and Jonathan have founded The Enabled Table, a program to use sustainable farming as a means to provide recreation, vocational and occupational training, and wholesome food for the Bancroft community. With the help of Bancroft, Rutgers University and you, we aim to develop a replicable model that could be adopted at other schools as well. Bobolink Dairy is sponsoring the first Enabled Table benefit event, at our farm in Milford, NJ on Sunday afternoon, June 22nd, from 1-5 pm. Master Chef Guenter Seeger will be joining us to present an afternoon farm supper, featuring our own suckled veal, cheeses, breads, produce from our garden as well as our fellow farmers and artisans, brewers, and winemakers. After a walking tour of the farm, a sumptuous supper buffet will be served in the tent behind our farmhouse. In case of severe weather, the event will be held at the Ryland Inn in nearby Whitehouse. The cost is $150, of which $100 is a tax-deductible donation. Seating is limited, so we are offering it first to you, our faithful subscribers! Click here to reserve your place at our first Enabled Table! |
Special events and markets this week:
Fridays ongoing:
Union Square GreenMarket, 8 am-6 pm Union Square Park, West 16th Street Entrance
Thursday & Saturday ongoing:
Lincoln Center GreenMarket, 8 am-5 pm
66th & Broadway, New York, NY The farm store will be open this Saturday & Sunday, 9-5, also on weekdays 12-6, except closed Tuesday.
We've got lots of calves, piggies, and chickens to see on the tours, which are held Saturdays & Sundays at 2.
This week, we will have an additional tour on Monday, May 26, at 2.
Group tours can be arranged by emailing Nina at nina@cowsoutside.com.
Click here to sign up for a farm tour.
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Nina's Butter Cookies,
made with Jonathan's cultured butter!
It's no secret that Nina has a sweet tooth...but, being a dancer, she had to learn at a young age how to make several dozen cookies, but eat only one or two.
Her most important cookie self-control secret is to make cookies with the very best, richest butter possible, so that one or two would do the job.
Now that we are back in the butter business, Nina has dusted off an old White family tradition, and we are pleased to offer these fabulous cookies to you.
They are baked with our butter, certified organic flour from tall wheat (not the modern dwarf-hybrid stuff that seems to be making people eschew wheat altogether) unrefined organic sugar, our own chicken's eggs, natural vanilla and a pinch of salt.
$5 for a 1/4 lb bag, at the farm and at all farmer's markets.
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Meats
We currently have select cuts of pork available at the farm and farmer's markets.
We plan to harvest beef and suckled veal within the month, so make some space in your freezer!
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The 2014 Class Schedule is Ready!
Jonathan and Nina have planned the entirety of 2014, so you can reserve your space early and get in on all of the fun. Or give the gift of learning to a lucky friend. You can gift the actual class, or a gift certificate!
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Butter
Back after a thirteen-year lacuna, Jonathan's Cultured Butter is extra-rich and full-flavored, churned from 100% grassfed cream, in collaboration with the Oasis Community, a fellowship of Amish farmers in Lancaster,PA.
It will be available at all of our locations. Sold in 8 oz logs, the butter is priced at $10 each.
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...And REAL CHURN BUTTERMILK! When you make real butter, by churning cultured cream, there is a bonus: REAL BUTTERMILK!
Our Real churn buttermilk is not simply cultured milk, like the stuff of commerce, which is just a drinkable kind of yoghurt.
Real Churn Buttermilk is cultured cream minus most of the fat.
Cream is an emulsion of butterfat and lecithin--the lecithin is there to prevent the butter from churning inside mama, which would be unfortunate for her, to say the least.
When we churn our cultured cream, we break the emulsion: the fat goes to the butter, and the lecithin stays in the buttermilk, along with a whole lot of flavor, whey proteins and probiotics. The lecithin is what made the old magic in buttermilk pancakes, biscuits, fried chicken batter, soda bread, and so forth.
We have packed our Real Churn Buttermilk in little pints, a 16 ounce portion, enough to drink and use for your favorite recipe. Try it in your grandma's biscuits, and you'll rediscover the magic.
Or, just tip it back and enjoy!
Please note that real churn buttermilk will make your biscuits and hotcakes much moister, but it does extend the cooking time a bit, so be patient and look for the browning, don't go by your watch.
Our Real Churn Buttermilk is now available at the farm, online, and at farmer's markets.
Click here to order Real Churn Buttermilk
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How to reserve a pick up order
When you order from us, you can arrange for it to be picked up at the farm, or at one of our farmer's markets. Here's how to do it: After placing your order, during the checkout process, you will see a screen that looks something like this:
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| NOTICE: These fees do not necessarily represent UPS® published rates and may include handling charges levied by this company. UPS, the UPS Shield trademark, the UPS Ready mark, the UPS OnLine Tools mark and the Color Brown are trademarks of United Parcel Service of America, Inc. All Rights Reserved. |
Please click on the shipping preference or pick up location that you prefer. Please indicate the exact date of your pick up in the "customer notes" section of the Order Review.
UPS orders:
We will ship your order on the Monday or Tuesday following placement. Please write us for any questions at info@cowsoutside.com and we will get back to you ASAP. Please include your zip code and phone number if it is a shipping question.
Please click here to order a gift certificate.
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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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