Boom Boom Pow!

Boom Boom Pow!
Wow for those of you that are used to my lyrical tendencies don't worry! I haven't written another Ode to my Blue or and snappy rhythm to Lovely Feta (o the feta I made...) But I have pulled some fun lyrics from some tunes from a club out in Doty.... which is my Ipod in the cheese room of course (sadly there isn't even a stop sign in Doty never mind a club to visit after cheesemakes).

So I have one busy Cheese Czarina! Let me tell you!
Starting in a week and a half Jacobs Creamery fromage blanc will be offered at all nine New Seasons Stores!
Boom Boom Pow! I know! We will be cranking up production to make sure everyone gets some! We will be featured in the New Seasons special flyer! Yee Haw!
A selection of Jacobs Creamery products will be appearing in the New Seasons stores throughout June so keep it in mind if you cannot make it to one of our nine farmers markets! That is right nine markets. This next week the JC booth will be at the brand spankin new NW 23rd market. This used to be my old hood and it is a pretty kick ass place to be. There are great shops and restaurants and wonderful variety of happy hour locations. Thankfully the market goes 3-7 so if you go early you will be able to get happy later :)
We will also be back at the Hood River market so think of us on Thursdays!

This week we got 6 tons of flax seeds for our dairy cows! Flaxseed is very high in omega-3's which if you have stood close to my parents booth you most likely heard all about how salmon is very rich in them and how wonderful they are for you. Well! Flaxseed next to fish has the highest levels of omega-3s and is very good for the overall health of the cow. It also helps makes the Mighty Bull go Boom Boom with the Moo Cows so we can have more little moo cows which eventually means more milk which eventually means more cheese which should all make you all very happy.


HHmm did I mention that I am going to be in all nine New Seasons stores in a week and a half????....

Since its a berry fabulous long weekend we will be celebrating with a berry special special on our creme fraiche. Our creme fraiche is a summer favorite and pairs beautifully with some fresh berries. The product originated in France where I studied in college and its also where I fell in love once- before the whole french affair ended I was able to get the family recipe for creme fraiche and now happily duplicate it (with their blessings of course). My recipe is modeled after the dairy rich region of Brittany in France and I have had people from Normandy come and tell me how wonderful it is. If you add a pinch of sugar and vanilla you might go to dairy heaven. If this happens please send us a postcard. The Doty address is on our Facebook page! Yes Jacobs Creamery is on FB! So please fan us and talk to us about cheesy stuff, recipe ideas and whatever pleases you.

I know the weather lately hasn't been supper summery but the conditions have been ripe for grass growing-when the grass grows the cows eat it and I am very fond of churning butter when this all goes on so we whipped up a very large batch of fresh cream cultured butter in both the salted and unsalted varieties this week and even got some super cute little glass jars as packaging. Quantities of the super cute glass jar packaging are limited and are sold as a first come first serve basis.

Our chickens have stopped their molting and are back in production (thankgoodness) we have been a little low on the ol eggs these past weeks but the small breaks of sunshine (and the five gallon tub of yogurt they ate) have encouraged the laying and the eggs have been shooting out the vents this week! We will also be selling the very last of our very popular Two Faced Blue this week. This is a particularly wonderful batch that I did in February right before my Moose Milk Hunt in Montana and it has aged wonderfully. We will also have some Fresh with Ewe which is a blue bloom cheese made with full sheep's milk specifically designed for the cheese connoisseurs.

Saturday you can find us at the PSU farmers market www.portlandfarmersmarket.org as well as Hollywood.
Sunday we will be in Hillsdale and Milwaukie.

May you all be very well and come see us soon.
Here is a delightful recipe adapted from the Epicurious website without their permission.

Yummy Strawberry Gratin with Creme Fraiche!

What you need is.....

• 1/2 cup unsalted Jacobs Creamery butter
• 1/2 cup panko (Japanese bread crumbs)
• 1 teaspoon ground cinnamon (freshly ground is best!)
  
• 1 tablespoon turbinado sugar such as Sugar in the Raw
• 1 cup Jacobs Creamery crème fraîche (on special this week!)
  
• 4 cups (from about 2 pounds) strawberries, hulled and halved lengthwise - from your favorite farmer (currently mine is Happy Harvest :)
  
• 4 tablespoons wildflower or regular honey

Next...
Preheat the broiler!

In 10-inch heavy skillet over moderate heat, melt butter. Add panko and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Add cinnamon, and sugar, and toss to combine. Transfer to medium bowl and set aside.

Spoon 2 tablespoons crème fraîche onto center of each ovenproof plate. Arrange 1/2 cup strawberries on top of each circle of crème fraîche. Drizzle each plate with 1 1/2 teaspoons honey and sprinkle with 1 tablespoon panko mixture. Working in batches, place plates on large rimmed baking sheet and broil until the crème fraîche starts to bubble and turn light golden brown, 3 to 4 minutes. Keep warm while broiling other batches and serve immediately.

Eat and be happy. Drink some wine with it and be merry!
Have a wonderful extended weekend!
Kiss Kiss
Yours always
Cheese Czarina!