Mark your calendar for our special summer events!
May 25 Farm and Creamery tours only
June 29 5 Year Anniversary Celebration
July 13 Farm and Creamery tours only
August 24 Ice Cream Social
Spring Farm and Creamery Tour- Saturday, May 25
Join us for our Spring Tour day! Enjoy a tour of the creamery and farm!! There is no cost for the tours, just show up anytime between 11am and 3pm to learn more about the bottling process and get up close and personal with the real life Sassy Cows!!
Visit here for more details!
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I wish I could tell you about all sorts of things happening in April but unfortunately, due to the fact that farming is so reliant on the weather, not a whole lot is going on. We saw our first hints of grass greening up only in the last couple of days. Plenty of rain though. Which of course is very good. If I were a cow however, I would continue to look out at the fields and wonder if I'm ever going to get my first opportunity of the year to get out in the fields and munch on my first blades of grass for the year. Fall planted rye has not started to grow, alfalfa hasn't started greening up, and no spring planted oats or seeding has been put into the ground yet. Two weeks this time of year can do a lot but I am guessing 2013 will be one of the later years for cattle getting on to pasture.
Otherwise all the cows and the calves are doing well. They need to be though because we are beginning to have a new up and coming breed of animals that are threatening a take over for the top spot on the farm. I would be referring to rabbits. Most all kids at some point want to have pets and we have the usual number of farm cats around but what started out as one or two rabbits has quickly turned into close to twenty rabbits the kids are caring for. I'm not sure of the number of rabbits in the cousins rabbit barn but due to the competitive nature of all the kids I would have to guess at not much less than that.
Little did I know of the whole sport of rabbit breeding and showing that goes on out there. It gets pretty in depth and detailed as to the different breeds and characteristics they each have. It turns out that the kids have had some success at the shows. We keep the rabbits in an area next to the calves so they probably don't have the most luxurious of rabbit amenities that such show rabbits may deserve. I did not know that we had rabbits such as these. A trophy or two for a child goes a long way in adding to their enthusiasm for whatever they are doing and this is no exception. Now I get to hear all the great plans of great numbers of rabbits and not missing any of the shows and what types of quarters rabbits should really have. It is fun to see their excitement. I will admit that rabbits and especially baby rabbits can be extremely cute, not so cute if they decide to take a nibble at your finger, but for me personally, they never will take over the fondness I have for cows and calves.
James Baewolf
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Vodka-Battered Wisconsin Cheese Curds By Chef Tory Miller
Servings: 16 2-ounce curds
Ingredients:
1/4 to 1/3 cup Spanish smoked paprika, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons sugar
1 tablespoon kosher salt
Pinch cayenne pepper
2 1/2 cups rice flour, divided
2 cups flour
1/2 cup cornmeal
1/2 cup (125 ml) vodka
2 1/2 cups club soda
2 cups buttermilk
1 quart peanut oil
2 pounds Wisconsin Cheese Curds
Cooking Directions:
In large bowl, mix all dry ingredients, reserving 1/2 cup rice flour. In another large bowl, mix vodka, club soda and buttermilk; stir into dry ingredients. Add enough additional club soda to make thin, pancake-like batter.
Heat oil in medium saucepan or deep fryer to 350°F. Toss cheese curds in reserved 1/2 cup rice flour. In batches, dip curds in vodka batter. Add to oil one at a time. Do not crowd, frying a few at a time. Fry until batter is browned and crisp and cheese is melted, 30 to 60 seconds. Drain. Serve immediately. The chef serves with a house ranch dip on the side.
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