Our stone fruit trees are blooming and the goats have spring fever! Our kidding season is about to begin–in fact, today is Mint’s due date, although I expect her to hold out until the rain stops. We’ll have 7 goats kidding between now and July. The best way to keep up with new arrivals is by following our facebook page.
The next series of cheese making classes starts Saturday, April 19th and still has some space available. You can read about the cheese making classes and register online at the Institute of Domestic Technology. Lots of other classes on the calendar as well, of course.
We’ve just opened up our Farmstay calendar for May bookings. There are still some weekdays available in March at a discount too.
In the next few weeks we will be hosting several school tours (3rd graders from the local Waldorf School and 6th graders from Oakwood School in Hollywood), a girl scout troop from Moorpark, and a couple of private events for local families.
We are SUPER excited about the Wild Food Dinner we are hosting for local foragers / foodcrafters Pascal and Mia from Transitional Gastronomy on March 15. We are having a blast working on what might be the first ever wine pairings for the flavors of the San Gabriel Mountains. Although this dinner is already sold out, we don’t expect it to be our last. If you are interested in experiencing their real Southern California Cuisine, follow their amazing photos here.
Speaking of transitions, we are in the process of saying good bye to some of our dairy interns who have made their mark on our herd and home, and are now off on new adventures. Megan is headed to Washington to try her hands at vegetable farming and living in a tiny 10×12 cabin. Emilie is moving to Athens, Georgia to catch up with a friend from college. And Peele is headed back to Brazil for an amazing project at a museum. But we are blessed with many new additions to our team! If you are interested in our dairy internship program, send us an email.
We continue to make progress at the new ranch Angeles Crest Creamery too. Our tiny house is almost ready, and then we can have the barn raising. We’ve been working with the local USDA Natural Resources Conservation Service representatives to learn more about the available forage including the wide variety of perennial grasses, and also to build a plan to increase plantings in the riperian area around the small lake to make more habitat for wildlife. Right now there is a sweet family of ducks in the lake with babies taking off on practice flights.
Mariposa Creamery is an educational project that is funded in part by our cheese making classes and our farmstay program, but mostly by our day jobs. Unfortunately this means we are not available to host individual visitors, since when we aren’t milking with our farmstay guests in the mornings, or teaching classes on the weekends, we are at work just like everyone else! Thank you for your understanding.
We hope to see you soon!
Gloria & Steve