Butter Trials

My apprentice Jessie and I have been talking all week about the components that would go into a truly local Thanksgiving. I’ve realized that butter is one area that I need to Get Real Get Maine in… so we’ve been conducting butter trials all week. We found some at the Coop that’s made in Brooks, not too far away, as well as Kate’s butter from Old Orchard Beach. But our biggest triumph of the week is that we made butter on Friday! It was so easy — we bought two quarts of cream, put it in a gallon jar to ripen at room temp for the day, added a touch of MM starter at the beginning. When we got home from market, we took turns shaking the jar, wondering how long it would take, and all of a sudden, there was butter!!! We got 5 8-oz tubs out of two quarts of cream when we were all done. I don’t think it was exactly a pound, as it felt lighter than that, and the butter seemed slightly whipped. But the bottom line is that we did it, it was fun, it was delicious, and now we can wow our families with butter at Thanksgiving!

Now I just need to find those Maine nuts to replace the pecan pie….. I need a recipe for a nut pie with either sunflower seeds or pumpkin seeds?

Customer Fatigue

Customer Fatigue is a new term we came up with this season at farmers’ market to describe that reaction you get when the 100 thousandth customer asks the same question AGAIN.
Here for your entertainment is a list of those questions:
1. Do you have to milk the goats twice a day?
2. How much milk does a goat give?
3. Do you eat your goats?
4. Is your farm organic?
5. Is this cheese pasteurized?
6. Can we come visit the farm?
7. Will this cheese be OK in my hot car for ten hours while I drive back to (—fill in the blank —)?
8. Is this cheese vegetarian?
9. Where is Appleton?
10. What is chevre?
I’m not sure what to do with this list, but some days it sure is hard to smile with the answer.